Tag Archives: soup

Cooking with Leftovers: Mighty Greens Soup

Long time, no see, blog friends! Work has been really crazy lately and unfortunately I’ve been a bit too focused on getting stuff done to post recipes. The good news? I’ve been writing down every good thing I make. I’m at a point now where I have a surplus of recipes, I just can’t decide what to post! I’ve decided to go with a soup post — in particular, this mighty green soup, because Jarrod and I have made a great point of eating tons more veggies than usual lately. What can I say? Dietary fibre is important!

Soup season may feel like it’s over, but I can assure you that’s just propaganda peddled by the anti-soup special interest groups.

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Ultimate comforting leek and potato soup (budget-friendly!)

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Nothing to get you cooking for yourself more like the weather being the least bit crappy, amirite, folks? I have been on this never-ending soup kick lately, which suits Jarrod just fine because he is the master of soup. In fact, I’m admitting it straight-up: this recipe is 100% his. I didn’t even poke my head in the kitchen as he was cooking it. But he had the idea and I let him roll with it under one condition: he write down the recipe.

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Budget-friendly eats: Fun and filling noodle bowl

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It’s been awhile, hasn’t it, garlic lovers?

I’d love to launch into a long story about how overwhelmed I’ve been lately, how I’ve had some issues in my personal life, how I was starting to run out of ideas.

I’m going to leave that for another day because I don’t think that’s different from what any other bloggers go through. The difference is, Urban Garlic is not my sole source of income (or really a source of any income) so when it comes to dropping off certain things, it’s usually the first thing to go. I’m sorry that it is that way, but, well, there’s a million positive vegan blogs out there, so I’m sure no one missed me.

But I’ve finally found the energy to blog again. I probably won’t keep up my three-post-per-week schedule but will still definitely post a recipe every week. The good news is I’ve had a major backlog of recipes that I’m ready to start sharing.

I’m even testing out a recipe for an amazing vegan AND gluten-free and maybe even nut-free dessert bar for dessert at my sister’s place this weekend (SISTER!! ARE YOU READING?!!?!! GET EXCITED, YOU JERK).

Anyway, I was going to start off 2016 with a juice recipe, but there’s something about posting juice recipes t hat always makes me feel so… yucky. I’ve made it clear in the past that I’m not big into the whole juicing thing, I simply like making vegetable juices. Still, I don’t want to give off the idea that I’m one of those “cleansing” types who doesn’t actually know what they’re talking about. I also didn’t want it to be the first post of a new year. It seems weird and weight loss-y.

So instead I’m posting one of the most filling easy recipes I’ve made in awhile. I’m not the biggest soup eater (I’m no Buster Bluth), but I will go crazy for a noodle soup. Of course I still prefer to throw in big chunks of tofu and nice meaty mushrooms to make it feel more, you know, solid.

The nice thing about this recipe is it’s also free from nuts, has a gluten-free option and is so, so easy to cook, so almost anyone can enjoy it!

If there’s one thing I really want to focus on this year, it’s to have more budget-friendly vegan cooking so I can create food that feels more accessible to people. So I figured, what a great way to start!

Ingredients

  • 3-4 cloves of garlic
  • 1/2 cup onions
  • 1 1/2 tsp cumin powder, divided into two even parts
  • 1/2 tsp red pepper flakes
  • 1/2 cup grated carrots
  • 2/3 cup mushrooms (crimini, shiitake or mini portobellos)
  • 1/4 cup cilantro
  • 4 cups low-sodium vegetable or faux-chicken broth
  • 4 oz rice noodles
  • 1 tsp soy sauce, tamari, coconut aminos or Braggs
  • 2/3 of one block of medium-firm tofu
  1. Press your tofu for at least 20 minutes using paper towels and a heavy object, or a tofu press if you’re feelin’ fancy!
  2. Chop your veggies in the following format:
    1. Garlic: mince it
    2. Onions: dice ’em
    3. Carrots: grate them!
    4. Mushrooms: you could leave them flat and just stem them, but they may undercook, so I recommend slicing them thin.
  3. In a large pot, warm 1-2 tbsp extra virgin olive oil and warm the garlic and onions. Let sautee for a couple minutes, stirring occasionally, until the onions become transluscent.
  4. Slice your tofu into thick-ish slices (about 2 cm) and then into whatever shape you like. Season with more of the cumin and whatever other spices you like. You can either dry-fry these suckers, bake at 350 or do like we did and grill them in a countertop grill for about 10 minutes.
  5. Add the cumin and red pepper flakes and sautee until your kitchen is filled with a wonderful intoxicating fragrance.
  6. Add in your broth, carrots, mushrooms and cilantro. Season with Braggs/tamari/soy sauce etc.
  7. Add the rice noodles, let cook for three minutes, then remove from heat.
  8. Serve immediately and add the tofu!

Comforting Carrot, Onion and Garlic Soup

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I asked my partner if he wanted to do a guest post for this recipe, since the recipe is technically his, but he declined. While my partner is certainly a creative mastermind (he has a graphic design background and a keen eye for the arts), a writer he is not (so he claims). Actually, he loves to tell me the story of how when he first started working for the magazine he works for (which, trivia fact!, is where we met), the publisher had him write little columns on, like… I’m not really sure? “How to use the Internet?” “Why the Internet is awesome?” “The Internet is, indeed, not a truck but a series of tubes.”

Anyway, he said the columns were short-lived, and he hasn’t really done any writing projects since then. Okay, that’s fine. I just don’t want to take credit for this soup.

You know the line in the soup episode of Seinfeld? “You taste it, your knees buckle!” That’s apparently what happened to me the second I took a spoonful of this soup.

I’m not normally even a fan of carrot soups, because I find they’re usually a sweeter, more spicy, ginger-y soup. Which I guess is fine if you’re 1) 60, 2) boring (note: to anyone who writes in informing me that they are neither 60 nor boring, I’d hate to break it to you, but it’s one of those). My partner loves to make this carrot soup whenever the weather cools down (and I am so, so incredibly happy that it has cooled down!!) which we enjoy with a simple salad and (of course) some bread!

Comforting carrot and garlic soup

Ingredients

  • 1-2 lbs of carrots
  • 1 whole large white onion
  • 6-7 cloves fresh garlic
  • 900 mL low-sodium vegetable broth (or mushroom broth for a richer, more “meaty” flavour)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp mustard powder
  • 1/2 tsp dried dill
  • Salt and pepper, to taste
  • Extra-virgin olive oil, as needed
  • Cilantro and/or nutritional yeast, to garnish (optional)

Instructions

  1. Preheat the oven to 400° and chop your carrots and onion to chunks. Toss lightly in olive oil.
  2. Roast the carrots, onion and garlic for 30-45 minutes.
  3. Once carrots and onions have roasted, place in a large saucepan, add broth and bring to a simmer.
  4. Add your spices and additional olive oil. Mix and let simmer with the lid on.
  5. After 15 minutes (or when a sharp knife will easily pierce carrots), turn the heat off and blend the soup by either using an immersion blender or transferring the contents to a large blender. Blend until smooth and thick!
  6. Let cool and serve garnished with salt and pepper, nooch and cilantro.
  7. And bread.
  8. Lots of bread.