Archive for the ‘soup’ Category

Corn, Quinoa, and Tomato Chowder

I made this last night and it was quite good.  It was inspired by a blog post that was inspired by a recipe in a cookbook, and since I didn’t have access to the actual recipe I just had to wing it.

  • 4 cups of water
  • 2 cubes of vegan chicken bouillon
  • 1/2 cup of quinoa
  • 1 15-oz can of diced tomatoes
  • 1 15-oz can of sweet corn kernels
  • 1/2 cup of soy milk powder
  • Pepper to taste

Bring the water and bouillon to a boil.  Add the quinoa and cook for 20 minutes at medium-high heat.  Add the rest of the ingredients and cook for 5 to 10 minutes at medium heat.


First Root Veggie Harvest of the Year


A couple days I harvested the first root veggies from my garden: 2 turnips, 2 small chioggia beets, 2 small golden beets, and 1 wee little red potato.

I used them to make a root vegetable and turnips greens soup:

Turnips are weird in soup. The first few spoonfuls always taste bad to me, but then after the third or fourth spoonful something clicks and it tastes delcious. Go figure.

Improvised Falafel Chowder

This is one of those let’s-use-up-some-stuff-we-don’t-like-very-much-and-have-had-in-the-pantry-for-a-long-time soups. I’ve given up on making falafel at home – it never turns out as well as it does in (some) restaurants – and I didn’t like the Israeli couscous all that much the one time I tried them before. Soup season is past for me – I don’t really like eating soup in the spring and summer – but I wanted to use up the little bit of falafel mix and Israeli couscous I had in the pantry, and I was curious to see if my idea for using them in a soup would work.

Here’s what went in the soup:

Olive oil
1/4 cup of onion, chopped
1/4 cup of celery, chopped
7 cups of water
2 vegetable bouillon cubes
Approximately 1/3 cup of dry falafel mix
Approximately 1 cup of Israeli couscous
1/2 cup of red lentils
1/3 cup of parsnip, chopped
1/3 cup of cauliflower, chopped

It ended up being really tasty. It turns out that falafel mix makes for a pretty good soup seasoning, and the Israeli couscous turn out to be a good kind of pasta for adding to a soup. So maybe I’ll end up buying falafel mix and/or Israeli couscous again, after all!

I’m calling it falafel chowder because the red lentils pretty much disintegrated, giving the soup a thick, chowder-esque consistency. The falafel mix probably helped in that regard too.

By the way, my favorite place to get falafel in Omaha is Amsterdam Falafel and Kabob in Dundee. Their falafel is more tasty and more moist than I can ever get home-cooked falafel to be.

Improvised Indian Tomato Rice Soup

I made a big batch of this soup yesterday. Making this soup allowed me to use up some leftover cooked rice and to clear some frozen tomatoes out of our freezer.

I have made it once or twice before but I could not for the life of me find the recipe, so I had to remember/guess how to make it. It turned out quite well, actually. It was spicier and less sweet than when I made it before, but that’s fine. Both ways are good.

Here is what’s in it:

1 or 2 tbsp. of olive oil
1 tsp. of cumin seeds
1 tsp. of yellow mustard seeds
A little bit of onion, chopped
2 cloves of garlic, chopped (homegrown last year)
2 tbsp. of madras curry powder
10 cups of water
2 cubes of vegetable bouillon
3 cups of stewed and frozen tomatoes (homegrown last year)
1 cup of chickpeas
1 bunch of lacinato kale
3 or 4 cups of cooked rice

I didn’t mean to use that much rice. I was trying to scrape about half of it out of its dish and into the soup but, like the fool that I am, I was scraping out the rice over the soup pot. So of course the whole big block of rice fell out of the dish and into the soup, thereby turning my Indian Tomato Rice Soup into what would more accurately be called Indian Tomato Rice Stew. And that’s after I added more water, bouillon, and curry powder after the big rice incident.

But, as I say, it was quite yummy.

Improvised Beet Soup

Yesterday I improvised another soup, using some golden beets that needed to be used up.

6 cups of water
3 vegetable bouillon cubes
10 dried oyster mushrooms, ground up in a coffee grinder*
3 golden beets, diced
A little bit of onion, diced and fried in olive oil
1 Field Roast Co. vegan Italian sausage, sliced into quartered rounds and fried in olive oil
1 15-oz. can of cannellini beans
2 big kale leaves

It turned out to be quite wonderful – absolutely delicious and with a lovely golden color derived from the beets. (It’s too bad I didn’t get a better picture of it.) And it’s a very diverse soup, too: one kind of root vegetable, one kind of leafy green, one kind of bean, one kind of mushroom, and one kind of high-protein meat substitute.

*I have never actually used the coffee grinder to grind coffee!

Multigrain Rolls and Improvised Vegetable Soup

Yesterday I made multigrain rolls. As with the semolina bread, I followed a recipe from the Bread book. The rolls turned out really well but were a mess to make because the recipe calls for cooked multigrain cereal in addition to uncooked. It wasn’t as messy as the gnocchi, though. Sister, who doesn’t even like multigrain bread, liked them!

And then I made some vegetable soup, because I had some root veggies that needed to be used up. I didn’t follow a recipe, but here’s what I used:

Olive oil
Onion, diced
Garlic, chopped
2 turnips
2 small potatoes
1 large carrot
1 small yellow squash
3 crimini mushrooms
4 beet green leaves
1/4 cup barley
1 vegetable bouillon cube
1 imitation beef bouillon cube
6 cups of water

It was quite delish. Mother, who does like vegetable soup, liked it.

Improvised Asian Soup

This is what I made for dinner last night. I didn’t follow a recipe, I just improvised. It turned out pretty good.

4 cups of water
2 vegetable bouillon cubes
1 tablespoon of sesame oil
1 tablespoon of tamari
4 dried oyster mushrooms, ground up in a coffee grinder
2 big pinches of dried wakame seaweed
1 green onion, chopped
2 ounces of tofu, cubed

I just brought the water to a boil and added all of the ingredients in the order listed above. It made enough for two big helpings of soup, one for dinner last night and one for lunch today.

I think I’ll try making some variations on this soup, such as substituting different kinds of mushrooms for the oyster mushrooms, or using less vegetable bouillon, or adding a little bit of chili paste. The possibilities are endless.

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