Posts Tagged ‘soy-free’

Moosewood Vegetable Soup with Extra Mushrooms and Alphabets

Wednesday, November 2nd, 2011

Mmm Moosewood.  Mollie Katzen’s Classic cookbooks are all well worn around these parts.  I’ve mentioned them here before, but somehow forgot to share our favourite soup during last year’s soup swap recipe posts.  

The Moosewood Vegetable Soup from The Enchanted Broccoli Forest
and it’s many variations are a regular part of our fall meals around here.  There’s a big pot of it boiling on the stove right now for our dinner so there’s no time like the present to share this classic.

As the title suggests, this is a basic vegetable soup recipe with  bunch of great suggestions on how to mix it up.  This is our favourite way to make it, with a gazillion mushrooms and a rainbow of carrots, but it changes seasonally.

Boil together until the potatoes are just tender:

4 cups vegetable stock
1 large potato sliced thinly
a dash of sea salt

Next you’ll need

2 1 1 1 1tablespoons of butter
1 tablespoon of olive oil
1 large white or yellow onion chopped
1 large clove of garlic crushed
1 teaspoon of salt
4 carrots, we use a mix of orange and purple carrots
a handful of button mushrooms
a bunch of enoki mushrooms
1/2 teaspoon each; thyme, savoury, marjoram, basil
freshly ground pepper to taste

Heat a heavy skillet, add butter, olive oil, onions, garlic and salt and sauté on medium heat for 5 minutes or until onions clear. Add the remaining finely sliced vegetables and herbs.  Continue stirring for 8-10 minutes.  Add the skillet full to your pot of stock and potatoes. Simmer for another 20-30 minutes.

Before serving we add little italian soup noodles, especially the alphabet ones.  This is how my mother made it and now how we make it for our family. 
You need to cook the noodles separately or else its a big mess.  So cook one cup of soup noodles until al dente. Drain, rinse and put them in the bowls.  Serve the soup on top of the noodles, mix gentle and enjoy.

We’re sending some over to a some friends with new babies, so we send the noodles separately with the instructions written on the lid of the jar.
Now I’m off to eat some.  I can’t wait for a reasonable dinner hour.

Soup Swap Recipe: Anna, Jeff and Papa Bear’s Lentil Soup

Sunday, January 30th, 2011
My cousin Anna and her husband Jeff brought this amazing soup to our swap.  Everybody loved it, especially the people who are pregnant or just learning to eat solids.  It apparently blew the babies’ minds.

Its so easy too.  Two guests have already made it for themselves.

Anna, Jeff and Papa Bear’s Lentil Soup

1 qt Vegetable stock
1 qt Water
1 lb Dried lentils, washed and picked over
2 medium Potatoes, peeled and diced
2 medium Onions, diced
2 Tomatoes, peeled, seeded and quartered
2 large Carrotspeeled and diced
3 Cloves of Garlic, minced
1 tsp dried Oregano
1/2 c Olive oil
Salt and Pepper to taste

In a large pot, bring soup stock and water to a boil. Add all the other ingredients at once.

Bring to a boil; continue boiling for 15 minutes. Then simmer over low heat for hour and it’s done.

Ta Da!  Delicious!

Soup Swap Recipe: Poppy’s Curried Carrot & Apple Soup

Thursday, January 27th, 2011

So many good soups!  I am actually eating this one as I type this great veggie soup recipe out for you.
Rebecca too, but her’s has some brown rice baby cereal mixed into it to make it easier to eat.

Poppy’s Curried Carrot & Apple Soup

2 tsp sunflower oil
1tbsp curry powder
11/4lb (500g) chopped carrots
1 large chopped onion
1 large chopped apple
4 cups (1L) vegetable stock
salt & pepper
chopped parsley

Heat oil in a large, heavy pan and gently fry curry powder for 2-3 minutes.

Add chopped carrots, onion, and apple.  Stir until well coated with the curry powder, then cover the pan.

Cook over low heat for 15-20 minutes, until softened.

Spoon the vegetables into food processor or blender.  Add half the stock and blend until smooth.

Return to pan and pour in remaining stock.  Bring soup to a boil and adjust seasoning to taste.  Garnish with parsley.

So Delicious!

Mmm Mmm Marla’s Mushroom Mash!

Wednesday, January 26th, 2011

Here’s another one of my talented friend’s delicious Soup Recipe. We are trying to name them as we eat them and Mmm Mmm Marla’s Mushroom Mash! is certainly fitting. The exclamation point is part of the title.

So straight from Marla, how to make one of the best soups I’ve ever tasted:

First, I took enough of the garlic cloves you get in the big bags from Chinatown to cover the bottom of a 9″ pie plate, and roasted them slowly covered in olive oil until they were gorgeous and smushy and sweet.

That went in the bottom of my soup pot, to which I added a little more olive oil, a good hunk of butter, three medium onions, coarsely chopped. I simmered that for 10 – 15 minutes, until the onions were golden and there were starting to be lovely little browned crusty bits of garlic skating around the bottom.

While that was happening, I took four large sweet peppers, sliced and roasted them under the broiler until the skins were black and easy to peel off.

Then, I chopped about a grocery bag full of various mushrooms, plus about six large Portobello mushrooms and added them to the pot, and liberally salted, peppered and added a handful of Emeril’s Rustic Rub (you can google the recipe for that, or choose your own spices). At that time I added the peeled roasted peppers.

This simmered, with occasional stirring, for about 50 minutes until it cooked down quite a bit.

Now, here is where I would normally have added vegetable stock – but since I didn’t have any but PC Organic (which has wheat and soy ingredients), I tried water.

But you should add vegetable stock, and let it simmer another ten minutes at least.

Use a stick blender, or transfer to to a regular blender, and puree until as smoooth or as chunky as you like, and cook a little longer.

Add cream and more butter to taste, and more rub to taste.

Now, because we had to be gluten-free for the swap, it still tasted too thin with the water, and I panicked. So, I cooked down another big bag of mushrooms, more onions, butter, rub, roasted and fresh garlic and added extra garlic powder, plus a whole bunch of chopped parsley and the rinds from some Parmesano Reggiano, and added that in and mixed it all with the stick blender, added it in and re-mixed it all together. That made it better – but veg stock is what I needed.

Recipe: Autumn Soup

Friday, October 1st, 2010
This is a staple at our house once the weather starts to get colder and the vegetables from the garden start to take over the house.  Currently we are overrun with carrots and squash so it must be time for soup.
First things first we need to make the stock.  I like to have some made ahead but lately I’m just not that organized.  We avoid store bought stock for a few reasons; BPA in cans, high levels of sodium especially for the baby, and all vegetable stock seems to have soy, which we just can’t have.  Stock is so easy to make that there’s really no need for the prepared stuff anyway.
Soup stock:
Fill a big pot ¾ full of cold tap water
Add 1 carrot cut lengthwise
4 stocks of celery, the more leaves the better*
2 peeled onions
1 teaspoon of salt
1 teaspoon of peppercorns
2 bay leaves
Let the water reach a boil then turn down to a simmer for about an hour.  Once everything is soft and the stock has a nice colour, strain out veggies.
*We like to use organic celery.  It tastes better and it’s the number one food on the dirty dozen; the EWG’s list of foods with the highest levels of pesticides and therefore the most important foods to buy organic.
If I haven’t prepared the stock ahead of time I start roasting the veggies as the stock simmers.  They will be finished at about the same time.
Roast your veggies on the barbeque:
Roast together with a pinch of salt and a liberal amount of olive oil:
A handful of orange carrots

A handful of yellow carrots

2 red onions
A handful of tomatoes
1 zucchini
Normally I would use one squash, but this time I used 3; 2 Waltham Butternut and 1 Royal Acorn. We officially have too many squash.  I normally would never use this much, but we need to use them up and we have a lot of people to feed this weekend.
Sprinkle each half with brown sugar, nutmeg, cinnamon and salt.
Put 1 clove of garlic in each cavity.
Drizzle with olive oil.
Grill veggies at 400° for 45 minutes and squash for 1 hour.
Make the soup:
Scoop out the squash into your pot of stock.  Add your veggies.   Add a chopped up potato for each person. Bring back to a boil and simmer for 20 minutes.
Blend the soup:
An immersion blender would work best, but since I don’t have one I whizz it up in the food processor in a few batches.  Generally we continue to cook it for at least 20 minutes, or until its time to eat, once the soup has been blended.
Garnish with a nasturtium or some chives and serve with a nice piece of bread (like Ace Bakery’s Rosemary Focaccia) with too much butter.