Posts tagged soup

Posted 1 month ago

Home Made and Home Grown Vegan Vegetable Soup. #urbangardenersrep #cooking #recipes #vegan #veganfood #vegetables #veggiegarden #homegrown #horticulture #foodporn #food #vegetarian #lifestyle #livewell #eatwell #ethicallife #animallovers #nature_shots #natural #soup #awesome #queensland

Posted 5 months ago

BIGGER THAN TEXAS JAP PUMPKIN. Pumpkin soup in the making! #pumpkins #vegan #veganfood #vegetables #veggiegardens #gardens #govegan #gardening #gardenbeds #growsomethinggreen #urbangardenersrep #growfromseed #soup #countrylife #countryliving #huge #yummy #coominya #queensland #australia #eatclean #ethicalliving

Posted 1 year ago
The din over shark fin

CHINA says it will ban shark fin soup from official banquets in three years, and despite the vast popularity of the dish, there are signs that a growing number of people are turning down the delicacy symbolizing prestige and generosity. Dong Zhen reports.The image of bloodied, dying sharks with sawed-off fins and the realization that the shark population is plummeting have mobilized people to save the sharks and remove status-symbol shark fin soup from Chinese menus.A no-shark-fin campaign is growing across China, the world’s major consumer of the fins. Celebrities and business people are calling on the Chinese to forego the delicacies. They include former NBA star Yao Ming, filmmaker Ang Lee and 300 business tycoons, including Jack Ma, owner of Alibaba.com and Taobao.com, and Wang Shi, who owns Vanke, one of the largest real estate groups in China."When the buying stops, the killing can too," Yao says in a widely seen video. 

click photo for full story

The din over shark fin

CHINA says it will ban shark fin soup from official banquets in three years, and despite the vast popularity of the dish, there are signs that a growing number of people are turning down the delicacy symbolizing prestige and generosity. Dong Zhen reports.

The image of bloodied, dying sharks with sawed-off fins and the realization that the shark population is plummeting have mobilized people to save the sharks and remove status-symbol shark fin soup from Chinese menus.

A no-shark-fin campaign is growing across China, the world’s major consumer of the fins. Celebrities and business people are calling on the Chinese to forego the delicacies. They include former NBA star Yao Ming, filmmaker Ang Lee and 300 business tycoons, including Jack Ma, owner of Alibaba.com and Taobao.com, and Wang Shi, who owns Vanke, one of the largest real estate groups in China.

"When the buying stops, the killing can too," Yao says in a widely seen video. 


click photo for full story

Posted 2 years ago

11 Tips for Making Great Vegetable Soups

1. Start with a Great Broth


I firmly believe that the quality of a broth can either make or break the soup. Whether or not you choose to spend time making a rich homemade broth (always the best), there are definitely better and worse bouillon choices. Some are under-salted, some over-salted, and a good deal contain MSG and other unpleasant additives. Some are just straight-up bland.

My favorite bouillon cubes come from the local health food store, hand-packaged and unbranded, containing only dried vegetables, herbs and salt. I also like the brand Celifibr, who not only makes vegetable bouillon cubes, but vegan chicken and beef ones as well.

If you’re motivated to make your own broth – and power to you if you are – it’s really as simple as throwing a bunch of rough-chopped veggies in a pot, covering them with water, simmering them for a couple of hours and then straining the mixture so you’re left with a clear, golden broth. I find carrots, onions, garlic and celery to be essential, and love adding a bunch of fresh parsley, a couple bay leaves and a small sprinkle of whole peppercorns. Plenty of other vegetables and herbs can be used for broths as well, depending on what’s in season and/or in your fridge. Of course, don’t forget the salt!

Click photos for the other great tips

Posted 2 years ago
vegelutions:

Roasted Tomato Soup - Source
Ingredients:
For roasting veggies: 2 lbs vine tomatoes 
1 sweet onion, chopped 
1/2 tsp sea salt + 1/4 tsp pepper 
2 Tbsp dried Italian herb blend 
a few sprigs of fresh thyme 
2 Tbsp lemon juice 
2-6 Tbsp extra virgin olive oil 
Add-in to blending step: 1 Tbsp agave syrup (to taste) 
2 Tbsp vegan butter (Earth Balance) 
1 tsp garlic paste or 4 cloves roasted garlic (roast cloves with the onions) 
a few dashes of cayenne 
salt/pepper to taste 
Directions:
1. Preheat oven to 400 degrees. 2. Add tomatoes to a roasting pan. Remove most stems. You can leave a few on for tomato on stem garnishes as seen in my photos. Also chop and add onions to pan. 3. Add the lemon juice, olive oil, Italian seasoning, fresh thyme sprigs, optional garlic cloves and sea salt to the tomatoes and onions. I like to brush some of the lemon/oil onto the tomatoes to evenly distribute. Add in the fresh thyme. You will remove the thyme stems after roasting. The liquid should form a shallow pool for the veggies to soak in as they roast. You can use more or less olive oil depending on how rich you want your soup - as the excess liquid will be poured into your soup blend. 
4. You onions should be caramelized and nicely roasted in about 20 minutes or so. You can remove them and let them rest while the tomatoes roast for another 10-20 minutes - you want them to burst and become slightly shriveled and the edges browned - but not burnt. Remove fresh thyme stems. 5. The last step is to blend the soup. Add the de-stemmed tomatoes, roasted onions and the 2 Tbsp vegan butter to a high speed blender like a Vitamix. Blend on the lowest setting possible for a good 2-3 minutes. Do a few seconds, up to a minute on high speed. Turn off. Do a taste test. You can adjust salt/pepper/oil as you’d like. You can even add in other ingredients like cayenne, fresh basil, other dried spices and more. Note: the high speed setting will not only break up any tomato skin clumps or onion skins, but it will also heat the soup even more. But use with extreme caution as hot liquids can explode in a blender setting. 6. Serve warm - no need to reheat! The soup will be perfectly warm and ready to serve. Or you can place over low heat on the stove (in a soup pot) until ready to be served. 

Roasted Tomato Soup - VEGAN :-))))

vegelutions:

Roasted Tomato Soup - Source

Ingredients:

For roasting veggies: 

  • 2 lbs vine tomatoes 
  • 1 sweet onion, chopped 
  • 1/2 tsp sea salt + 1/4 tsp pepper 
  • 2 Tbsp dried Italian herb blend 
  • a few sprigs of fresh thyme 
  • 2 Tbsp lemon juice 
  • 2-6 Tbsp extra virgin olive oil 

Add-in to blending step: 
  • 1 Tbsp agave syrup (to taste) 
  • 2 Tbsp vegan butter (Earth Balance) 
  • 1 tsp garlic paste or 4 cloves roasted garlic (roast cloves with the onions) 
  • a few dashes of cayenne 
  • salt/pepper to taste 

Directions:

1. Preheat oven to 400 degrees. 

2. Add tomatoes to a roasting pan. Remove most stems. You can leave a few on for tomato on stem garnishes as seen in my photos. Also chop and add onions to pan. 

3. Add the lemon juice, olive oil, Italian seasoning, fresh thyme sprigs, optional garlic cloves and sea salt to the tomatoes and onions. I like to brush some of the lemon/oil onto the tomatoes to evenly distribute. Add in the fresh thyme. You will remove the thyme stems after roasting. The liquid should form a shallow pool for the veggies to soak in as they roast. You can use more or less olive oil depending on how rich you want your soup - as the excess liquid will be poured into your soup blend. 

4. You onions should be caramelized and nicely roasted in about 20 minutes or so. You can remove them and let them rest while the tomatoes roast for another 10-20 minutes - you want them to burst and become slightly shriveled and the edges browned - but not burnt. Remove fresh thyme stems. 

5. The last step is to blend the soup. Add the de-stemmed tomatoes, roasted onions and the 2 Tbsp vegan butter to a high speed blender like a Vitamix. Blend on the lowest setting possible for a good 2-3 minutes. Do a few seconds, up to a minute on high speed. Turn off. Do a taste test. You can adjust salt/pepper/oil as you’d like. You can even add in other ingredients like cayenne, fresh basil, other dried spices and more. Note: the high speed setting will not only break up any tomato skin clumps or onion skins, but it will also heat the soup even more. But use with extreme caution as hot liquids can explode in a blender setting. 

6. Serve warm - no need to reheat! The soup will be perfectly warm and ready to serve. Or you can place over low heat on the stove (in a soup pot) until ready to be served. 

Roasted Tomato Soup - VEGAN :-))))

Posted 3 years ago
 
VEGAN…….Tibetan Roasted Potato Soup (Shogo Tang)


Translation: Roasted Potato SoupCuisine: TibetanRecipe Type: SoupVegetarian / Vegan: Vegan

3 potatoes1 TB butter1/2 TB ginger, grated1 TB garlic, chopped1 tsp. roasted chili powder1/4 tsp. ground Szechuan peppercorns2 cups water1 cup vegetable stock1 cup Tibetan tea (or any similar tea)2 scallions, chopped

Directions:Prepare the tea, making sure not to make it too strong, and mix with the 2 cups of water and 1 cup of stock. Heat a broiler and broil potatoes until brown and very slightly charred (but NOT burnt). Turn and brown other side. This process should take about 30-40 minutes. When the potatoes are brown and cooked through, peel the potatoes, chopping up both the browned peel and potatoes into small chunks. Fry the garlic, ginger, chili powder, and ground peppercorns in the butter for 1 minutes, or until aromatic. Add potatoes and potato skins and mash while adding water and tea, until you get a smooth-chunky consistency (you’ll know when you get there). Ladle into bowls and top with chopped scallions. Submitted By: ChrisPrep Time: 10 minutesCooking Time: 50 minutesServings: 2-4

VEGAN…….Tibetan Roasted Potato Soup (Shogo Tang)

Translation: Roasted Potato Soup
Cuisine: Tibetan
Recipe Type: Soup
Vegetarian / Vegan: Vegan


3 potatoes
1 TB butter
1/2 TB ginger, grated
1 TB garlic, chopped
1 tsp. roasted chili powder
1/4 tsp. ground Szechuan peppercorns
2 cups water
1 cup vegetable stock
1 cup Tibetan tea (or any similar tea)
2 scallions, chopped


Directions:
Prepare the tea, making sure not to make it too strong, and mix with the 2 cups of water and 1 cup of stock. Heat a broiler and broil potatoes until brown and very slightly charred (but NOT burnt). Turn and brown other side. This process should take about 30-40 minutes. When the potatoes are brown and cooked through, peel the potatoes, chopping up both the browned peel and potatoes into small chunks. Fry the garlic, ginger, chili powder, and ground peppercorns in the butter for 1 minutes, or until aromatic. Add potatoes and potato skins and mash while adding water and tea, until you get a smooth-chunky consistency (you’ll know when you get there). Ladle into bowls and top with chopped scallions. 

Submitted By: 
Prep Time: 10 minutes
Cooking Time: 50 minutes
Servings: 2-4

Posted 3 years ago

VEGAN  East African Sweet Pea Soup

What you need:

  • 2 cups chopped onions
  • 1 tsp minced or pressed garlic
  • 1 Tbsp oil
  • 1/2 tsp grated fresh peeled ginger root
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cayenne pepper
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/4 tsp cardamom
  • 1/4 tsp cloves
  • 1/4 tsp cinnamon
  • 1 tsp tumeric
  • 2 tomatoes, chopped
  • 1 sweet potato, diced (about 2 cups)
  • 3 1/2 cup vegetable broth
  • 3 cups frozen peas (about 1 lb)
  1. Sauté onions and garlic in oil in a large part, stirring frequently, for 5-10 minutes, until translucent.
  2. add ginger, salt, and all the spices and sauté for a couple of minutes, stirring often, until fragrant.
  3. Add the tomatoes and sweet potato.
  4. Add 1 1/2 cup vegetable broth and stir to dissolve all the spices and de-glaze the bottom of the pot.
  5. Bring to a boil. Reduce heat, and simmer, covered, for 5 minutes.
  6. Add 2 cups of the peas and simmer, covered, for another 10 minutes, or until the peas and sweet potatoes are tender.
  7. Remove the soup from the heat and add the remaining 2 ups of vegetable broth.
  8. Puree the soup with a  stick blender or food processor, until smooth.  Add back to the pot, add the remaining peas, and gently re-heat.
  9. Eat up!


Posted 3 years ago

EASY VEGAN Miso Soup with Tofu

This Japanese classic is a warm accompaniment to vegetarian sushi or any stir-fry supper. Kombu is a flavorful sea vegetable sold in natural food stores and some supermarkets.

  • 6 cups water
  • 1 piece kombu
  • 1/2 cup red miso
  • 1/2 cup white miso
  • 1/4 lb. firm tofu, drained and cubed
  • 1 scallion (white and pale green parts), chopped
  1. In large pot, bring water and kombu to a boil. Reduce heat and simmer, uncovered, 15 minutes. Put red and white miso into small heatproof bowl. Add small amount of kombu water and stir until smooth. Pour mixture into soup and stir to mix.
  2. Remove soup from heat. Add tofu and scallion. Season to taste with soy sauce. Discard kombu before serving.
  3. ADD EXTRA VEG IF YOU DESIRE