December 21, 2011 § 5 Comments
I’ve spent the better part of my evenings this past week looking for vegan Christmas recipes. Unfortunately, I haven’t found as many as I would have liked, but have found a few promising recipes. I do have to say as a side note that I’m new to Pinterest and it’s becoming slightly addicting! 🙂
In my quest for amazing vegan Christmas recipes, I stumbled across this sweet potato cauliflower soup recipe from Manifest Vegan. The recipe called my attention with it’s sweet orange color and roasted cauliflower. I made a vegan corn chowder with roasted cauliflower and loved the creamy texture the cauliflower lent. I’m usually not a big fan of sweet soups and as I was making it was a bit worried I wouldn’t like it – but boy was I wrong.
This soup was divine! Silky and creamy with just a slight sweetness from the potatoes balanced by earthy Mexican oregano. The roasted cauliflower provides nice texture and the almonds add a spicy crunch.
This is the perfect soup for a rainy or cold winter night. The spices are warming and the soup is more filling than you think. Two bowls and I was stuffed! Serve with crusty garlic bread for dipping.
Roasted Cauliflower and Sweet Potato Soup with Curry Spiced Almonds
- 1 head cauliflower
- 3 sweet potatoes
- 4 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 2 cups vegetable stock
- 5 cups filtered water
- 1 tsp – 1 1/2 tsp Mexican oregano
- salt and pepper to taste
- 2 tbsp slivered almonds
- 1 tsp curry masala
- Rinse and cut cauliflower into small bite-spiced pieces. Toss with 2 tbsp olive oil or enough to coat lightly and season with salt and pepper. Roast at 400 degrees for 25-35 minutes until tender.
- Finely dice one onion. I used half a sweet onion and half a purple onion. Add to stockpot with 2 tbsp oil and 2 minced garlic cloves. Saute on medium heat until tender and onions are translucent.
- Peel and cut sweet potatoes into 1 inch pieces and add to stockpot. Add 1 tsp to 1 1/2 tsp Mexican oregano depending on your taste. Season with salt and pepper.
- Add the stock and water and turn heat up on medium-high to bring to a boil. Once boiling, reduce heat to medium and cook until potatoes are tender. Once potatoes are cooked, add half the cooked cauliflower and blend with an immersion blender or transfer to a blender. Adjust seasonings as needed.
- To prepare the almonds, drizzle with a touch of oil and sprinkle curry masala. Roast at 350 for 10-15 minutes until golden.
- To serve, top soup with the remaining roasted cauliflower pieces and spiced almonds. Serve with crusty garlic bread on the side.
July 30, 2011 § 10 Comments
I love making soups. They are usually super easy to put together and you rarely need to follow a recipe. Soups are perfect too for using the last bits of leftover vegetables in the fridge. I’m not sure why, but I’ve really been on a corn kick latley. I’ve wanted to put it in everything: salads, tacos, everything, and I’ve been thinking of this chowder for a while. This chowder is inspired by a shrimp and corn chowder I make a lot and learned from my mom. I love how silky and rich it is – it’s perfectly comforting – but calls for all sorts of non-vegan ingredients like cream and seafood so I figured I wouldn’t get to have it anytime soon. But, I figured out a way!
Doesn’t that chowder look all creamy and silky? You’re thinking surely there is at least a touch of cream in there – nope, not a drop! What’s the secret to that rich creamy base? Roasted cauliflower! And what’s best about this soup – not only does it not have any cream – but it doesn’t leave you with that heavy feeling a traditional chowder does.
As I said the beauty of this soup and any soup really is that there are no rules. If you don’t have one of these ingredients handy or want to switch it up, go for it. Experiment and see what it gives you. Soups are very forgiving – it’s really hard to mess them up. The key is seasoning. That’s really the only way to mess up a soup.
As I said the secret to this creamy delicious soup is the roasted cauliflower. You could do this the day before to speed up this easy weeknight dinner. Roast with a little olive oil, salt, and pepper at 425 until tender and the cauliflower has a little color.
This chowder starts with the traditional onion, celery, carrot base. Saute the onions until translucent in some olive oil then add the celery and carrots. I happened to have shredded carrots in my fridge which worked great here. Since you end up blending everything together it doesn’t matter. I love adding peppers to all my soups – and really just about anything. Sometimes I’ll do a duo of red and yellow but for this soup I just used a red pepper. If you wanted a little heat you could definitely add some jalapeno but I’d wait until later in the cooking. Then add the diced potatoes, roasted cauliflower, and season with a little salt and pepper.
Next add the stock. To keep it vegan, I used vegetable stock but if you’re not eating vegan you could use chicken stock which will give it great flavor. I actually only had one 32 oz. package of stock which I knew wasn’t enough to cover all the ingredients. I was a little nervous to add another 32 oz. of water but it still had fantastic flavor. I threw in a bay leaf and generous amount of salt and pepper to season.
While the soup simmers, prep the corn. Set the cut corn aside. You simmer the soup just long enough to ensure the potatoes are fully cooked through. Once the potatoes are cooked, the soup is ready for blending. I used an immersion blender which is so easy and takes just minutes to blend this into that beautiful creamy base. If you don’t have an immersion blender you can easily use a regular blender. Now, before blending you want to remove the bay leaf like the pros always caution. But don’t worry, if you don’t, I learned it blends nicely. I forgot to remove it and didn’t even notice.
Once the soup is blended smooth, add the cut corn and let it heat through for a few minutes. Taste test and season with more salt and pepper as needed. I promise you’ll be licking the bowl clean!
Vegan Corn Chowder
Serves about 8 bowls
- 1 head cauliflower
- 3 tbsp. olive oil
- 1 onion
- 4 celery stalks
- 4 carrots (can use shredded as I did)
- 1 red pepper
- 6 small potatoes (red or new)
- 2 32-oz. cartons vegetable stock
- 4 ears corn
- 1 bay leaf
- salt and pepper
- Cut up head of cauliflower into small florets. Coat well with olive oil and season with salt and pepper. Roast at 425 until tender.
- Dice onion, celery, carrots, and red pepper. Heat oil in a large stock pot over medium heat and saute onions until translucent. Add celery and carrots and saute a few minutes, then add the pepper. Season with a little salt and pepper.
- Dice the potatoes and add to the mixture. Add enough stock to cover the vegetables. Add the bay leaf and season generously with salt and pepper.
- While the potatoes cook through, cut and prep the corn. Once the potatoes are cooked through, remove the bay leaf and then blend the soup until smooth. Add the corn to the blended soup. Taste for final seasonings.