Tag Archives: soup

Green Arugula Potato Leek Soup!

Well, it’s March 17th, which means a) an excuse to celebrate and b) an excuse to make everything green. My first challenge of the day was to make arugula soup. It turned out pretty beautifully – and, of course, green.

green soup

Arugula Potato Leek Soup

1 red onion, diced
1 leek, white parts chopped
1 – 2 cloves garlic, minced
2 potatoes, chopped
1 tsp dried tarragon
1 cube vegetable bouillon
2 cups boiling water
Arugula – I had about 3/4 of a tub of it – use lots
Salt, to taste

Saute the onion, leek, and garlic in oil or margarine over medium-low heat in a large pot until soft and fragrant. Add potatoes, tarragon, and the bouillon cube; turn the heat up to medium; stir and let the potatoes cook in the oil. Stir them regularly, cooking for about 10 minutes.

Add water and arugula; if you didn’t add boiling water, turn the temp up to bring to a boil then turn down to simmer. Stir and put a top on the pot. Let the arugula wilt for 6 – 10 minutes. Test the potatoes to make sure they’re done – just press a knife into one; it should slice easily, like butter or something else similarly sexy.

Once all that’s done, use a hand blender to cream it up. Salt to taste.

I didn’t add nutritional yeast but I’m sure that would be delicious. Also, for extra decadence, you could make this really creamy by adding unsweetened, unflavoured almond/soy/whatever milk or even coconut milk. Just add it after the creaming stage, mix, and let the soup simmer for a bit.

Vegan Country Mushroom Soup

I just sent this recipe to Britt because she wants to make it this evening – it’s a classic that I use pretty often. It’s one of my favourite comfort foods. Because I couldn’t get Kaylie’s chilled tomato, garlic, and basil soup recipe yesterday for Meike, I thought I’d put this one up. No photo, sorry!

1 onion, diced
2 stalks celery, diced
1 – 2 carrots, diced

saute these items in vegetable oil until soft. add spices:

2 bay leaves
1 tsp marjoram
1 tsp sage
2 tsp rosemary
salt and pepper
(add more spices if you want, or use different spices.)

add 1/4 cup nutritional yeast if you have it. toss this around with the hot onions etc. for a minute. add:

as many mushrooms as you have, chopped – at least 2 cups! for best results, use a few different types of mushrooms. white, brown, oyster, shiitake… go crazy. you could probably use rehydrated dried mushrooms too, though i’ve never tried that.

add some margarine here for extra flavour if you want (you do – it’ll melt into the mushrooms and OMG). toss and saute the mushrooms until soft. add:

2 cups vegetable broth
1 cup unsweetened, unflavoured milk – almond, coconut – not rice, it’s too watery!

bring to a boil and then down to a simmer. put a lid on and let this simmer for some time until it has reduced. to speed up this process you can thicken it with flour.
taste your soup and see if it’s flavourful enough. if not, add more flavour! miso might work too!

at the end, i recommend using a hand blender to get rid of some of the chunks. the longer it simmers the better it tastes. serve with thick grainy bread.