Sweet Potato Cauliflower Soup, round 2

I made this again for a party at work yesterday. I added some chili powder to the garam masala and oil - maybe 3 little shakes - and it didn't make any noticeable difference, but I think a little spice would be nice to counter the sweetness.
I also added carrots - about 20 baby carrots cut into thirds - and boiled them with the potato. I would not recommend it, they didn't get as soft and I ended up having to fish them out to make sure they went in the blender, or smashing them individually with the spoon. Maybe if they were shredded it would go better? They didn't make much noticeable difference either, though.

Sweet Potato Cauliflower Soup

I can take zero credit for this soup, it is from Manifest Vegan. I saw it on Pinterest today and the description was intriguing: "this soup has only five ingredients: cauliflower, sweet potatoes, onion, garlic, and water!" I said to myself, I can do that - I already have three of those!

I made it for dinner tonight and it's really tasty. It's sweet and has a creamy texture from being blendered, but the surprise chunks of roasted cauliflower are yummy (duh). I'm going to list the directions as I did/wish I had done them, so it's slightly different than Allyson's.

img via: Manifest Vegan

1 head of cauliflower
3 sweet potatoes
1 onion
2 cloves garlic
7 cups water
garam masala
olive oil

Preheat oven to 400F. Chop the garlic and onion. Heat olive oil and some garam masala in a large saucepan. Saute garlic and onion on med-low heat. Peel and cube the sweet potatoes. When onions are soft, add potatoes and water. Boil until potatoes are soft. Meanwhile, chop cauliflower into bite-size pieces. Place on an ungreased cookie sheet. Sprinkle with garam masala and drizzle with olive oil. Bake 20-30 minutes, then add to potatoes. Carefully blend half, then recombine.

Minestrone

2 T olive oil
1 1/2 c chopped onion
5 cloves garlic
1 c diced celery
1 c cubed carrot
2 t salt
4 t black pepper
2 t oregano
1 t basil
1 c chopped green pepper
3 1/2 c stock
2 c tomato puree
2 c chick peas
1 c chopped zucchini
3 T red wine
1 c chopped tomato
1/2 c dry pasta
3/4 c parsley

In stock pot, saute onion and garlic in oil until onions are translucent. Mix in celery, carrot, and 1 t salt. Add pepper, oregano, and basil and cook covered 5-8 minutes. Add green pepper, stock, tomato puree, chick peas, red wine, and zucchini, and simmer covered 15 minutes. Add tomato and 1 t salt, and keep on low heat. 10 minutes before serving, add pasta and bring to a boil until soft. Serve topped with parsley. Optional: top with parmesan cheese.

Bean Soup

This is a simple crock-pot soup that I made for Father's Day last year. We were meeting up for a winery tour in the morning, and then everyone came to my house for lunch, so I needed something that could take care of itself for a while. The times below are how our day went, but I'm sure it would be fine with cooking longer in part 1 and shorter in part 2.

2 c mixed dried bean
2 potatoes, cubed
2 quarts water
1 c uncooked macaroni
1 can Rotel tomatoes w/ green chilis
1 onion, chopped
2 cloves garlic, crushed
salt, pepper, basil, oregano

Part One: Rinse the beans. Put beans, potato pieces, and water in crock pot. Cook on High for 3 hours.
Part Two: Sauté the onion and garlic in oil until onions are soft. Add the onion and garlic, tomatoes, and macaroni noodles to the crock pot. Salt and spice to taste. (It needs more salt than I expected - canned beans have a lot of salt, while dry beans have none.) Cook on High for 1 hour.

Curried Pumpkin Soup

I think this one is from the Fiddlehead? Delicious, in any case.

img via: Rebecca Crump @ ezrapoundcake

1 T vegetable oil
1/2lb sliced mushrooms
1/2 c chopped onion
2 T flour
1 T curry powder
14.5 oz can vegetable broth
1 c water
16 oz canned pumpkin
1 T honey
1/8 t nutmeg
1/4 t pepper
1 c skim evaporated milk

Heat oil in heavy saucepan. Saute mushrooms until soft, about 3 minutes.
Add flour and curry powder, stir constantly for 5 minutes. Then remove from heat.
Stirring constantly, add vegetable broth and water. Add pumpkin, honey, nutmeg and pepper.
Simmer 15 minutes, stirring occasionally. Add evaporated milk and heat thoroughly. Do not allow to boil.
Serves 7.

Cream of Carrot Soup

This actually came from Samantha's Cookbook, which I got in second grade or so, and used to make an entire four-course Victorian meal for my family, complete with hand-decorated menus and place cards. A quick look at the American Girl website shows that cookbooks are no longer a part of the "empowering girls through history" plan, but there are now a whopping twelve historical dolls available, only $95 each with the first book and basic outfit. Good greif.





Anyway, the soup. It's very good and just a little spicy. Or a lot spicy, if you're like me, and switch the salt and cayenne pepper measurements every dang time you make it.

 img via: i'm hungry on a budget

1 lb carrots
2 c vegetable broth
2 T butter
2 T flour
1/2 t salt
1/8 t cayenne pepper
1 c half & half

Peel carrots and cut into 1/2 inch slices. In a saucepan, bring carrots and broth to a boil. Then cook 20 minutes on medium-low heat, until the carrots are soft. Drain and SAVE the broth. Mash carrots.
In a large pot, melt butter, add flour and cook 1 minute on low heat. Add carrots, salt, and cayenne pepper. Slowly add broth and cook 10 minutes on medium-high heat.
Stirring constantly, add half & half. Bring soup back to hot, but do not allow to boil.
Serve with crackers.

Cream of Broccoli Soup

I'm not sure where this came from, Mom may have created it. My notes are, "excellent! - will probably work with most any vegetable so long as it's steamed before you add it to the soup."

4 T butter
5 T flour
3 c liquid dairy, heated (I guess this means, milk or cream or half&half, whatever you have)
1 c vegetable broth, heated
1/4 c vegetable broth, cold
1 onion, minced well
1 bay leaf
2-3 c chopped broccoli, steamed
1 heaping T cornstarch

Heat butter, fry onions until clear.
Add flour and stir.
Add hot milk and broth slowly, stirring after each addition.
Add bay leaf, stirring constantly.
To thicken, mix cold broth and cornstarch, then add to soup.
Add broccoli.
Simmer on very low heat "for a while".

Idaho Chili

An easy potato-based vegetarian chili, good for the winter.

4 cups V8 juice
2 cups water
2 potatoes
15 oz. chick peas
1 cup dried lentils
1 onion
2 carrots
2 T chili powder
1 t basil
1/2 t garlic powder

Chop potatoes, onion, and carrots. Put everything in a big pot. Bring to a boil, then simmer 30 minutes. Garnish with yogurt, sour cream, or chopped onions and tomatoes.

Serves 6. Aprox 295 calories, less than 2 grams fat per serving.

Gazpacho

An easy summer soup. Served cold, it's great for parties or picnics! (Vegan note - contains honey.)

4 cups V8 juice
1 small onion, chopped
2 cups diced tomatoes
1 cup minced green pepper
1 t honey
1 clove garlic
1 diced cucumber
2 chopped scallions
juice of 1/2 lemon
juice of 1 lime
2 T wine vinegar
1 T olive oil
1/4 cup chopped parsley
1 t tarragon
1 t basil
salt and pepper
dash tabasco

Combine all. Blend half of bulk and recombine. Chill.

Serves 8. Aprox 100 calories, 2 grams fat per serving.

Split Pea Soup

A thick winter soup good with salad and crusty bread. Takes a while to make, but totally worth it, and only gets better as leftovers.

1 pound washed split peas
3 quarts water
1 1/2 t salt
2 T butter or oil
1 1/2 cup carrot, finely chopped
1 cup sweet potato, finely chopped
1 cup onion, finely chopped
1/2 cup celery, finely chopped
3/4 t ground marjoram
1 t basil
2 cloves garlic, pressed
1/2 cup white wine
ground black pepper

Bring to a boil the water, peas, and salt. Lower heat and simmer 1 hour, skim foam from top as needed. Saute vegetables in butter or oil for 10 minutes. Add herbs and cook 5 minutes more. Add vegetables to peas and simmer 1 hour. Puree half and recombine. Add wine and pepper. Reheat.

Serves 8. Aprox 275 calories per serving.