Spicy carrot, parsnip and potato soup

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Spicy carrot, parsnip and potato soup

Ingredients

3 Tbsp. butter

1 small onion, finely chopped

450g (1lb.) potatoes, peeled and finely diced

2 large parsnips, peeled and finely diced

3 large carrots, peeled and finely diced

1 tsp ground cumin

1 tsp ground coriander

1.2 liters (2pts) vegetable stock

Salt and freshly ground black pepper

4 Tbsp. crème fraiche or vegan yogurt

Fresh herbs, to garnish (optional)

Method

In a large pan, melt the butter then gently fry the onion for 5 mins, or until soft.

Add the potatoes, parsnips and carrots and continue to cook, covered for 10 mins over a low heat stirring occasionally.

Stir in the cumin and coriander and cook for 1 min before adding the stock.

Season to taste then bring to the boil, reduce the heat, cover and simmer for 20-25 mins or until the vegetables are tender.

Allow to cool slightly then place in a food processor and whizz until smooth.

Return to the pan and stir in the crème fraiche over a low heat, adjust the seasoning before serving immediately, garnished with the herbs if using.

What I Eat for bigFou 2020

Sesame Ginger Broccoli Soup

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Sesame-Ginger Broccoli Soup

Ingredients

10 Cups broccoli florets, divided

1 2-inch piece fresh ginger, peeled and sliced

1 tsp salt

2 Tbsp. low-sodium tamari or soy sauce

1 Tbsp. toasted sesame oil

1 Tbsp. pickled ginger, plus more for garnish, plus 1 TBS. pickling liquid

1 Tbsp. Toasted black and/or white sesame seeds, for garnish

Instructions

Set aside 2 Cups smallest, prettiest broccoli florets.

Bring 8 Cups water, fresh ginger, and salt to a boil in large pot. Add remaining 8 Cups broccoli florets; cook 5 to 7 minutes, or until broccoli is bright green and tender.

Transfer broccoli from water to blender with slotted spoon; discard ginger. Carefully add cooking water, tamari, oil, pickled ginger, and pickling liquid to blender. Purée until smooth.

Return soup to pot, and turn heat to medium-low. Add reserved 2 Cups broccoli florets, and simmer soup 5 to 7 minutes, or until florets are crisp-tender. Season with salt and pepper, if desired. Garnish with pickled ginger and sesame seeds.

What I Eat for bigFou 2020

Roasted Yellow Pepper Bisque with Cashew Cream

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Roasted Yellow Pepper Bisque with Cashew Cream

Ingredients

Bisque

6 large, firm yellow bell peppers

1 Tbsp. extra-virgin olive oil, plus extra

1 sweet onion, peeled and diced

1 stalk celery, diced

1 large carrot, peeled and diced

2 large Yukon Gold potatoes, peeled and diced

2 garlic cloves, peeled and minced

1 Tbsp. minced fresh thyme

1 bay leaf

4 Cups (1 L) low-sodium vegetable or chicken stock

½ tsp smoked paprika

2 Tbsp. lemon juice (optional)

Cashew Cream

¼ Cup (60 mL) raw cashews, toasted and finely chopped

¼ Cup (60 mL) minced fresh parsley

Zest from 1 orange

1 large garlic clove, finely minced

Hot chili oil (optional)

Instructions

Preheat oven broiler and place rack in highest position. Grease baking sheet with olive oil.

Cut peppers in half and remove stems and seeds. Place cut side down on baking sheet. Lightly brush with olive oil. Broil until skins blacken, about 8 minutes. Transfer to bowl and tightly seal to steam. Set aside until peppers are cool enough to handle.

Alternatively, broil whole peppers on a barbecue, turning them with long-handled tongs until peppers are blackened and blistered. Place in bowl and tightly seal to steam and cool.

In large heavy saucepan, heat oil. Add onion, celery, and carrot, and sauté until onion is clear. Add potato, garlic, thyme, and bay leaf, and sauté for a minute. Add stock and paprika and bring to a gentle boil. Cover, reduce heat, and simmer until potato is fork-tender.

While potato is cooking, peel skin from peppers; chop peppers, and place in bowl. Add any juices that may have collected. When potato is tender, remove bay leaf. Add roasted peppers and any juices that may have collected to saucepan with potatoes. Stir together.

Transfer mixture to high-speed blender and purée until smooth and creamy. Alternatively, purée using hand-held stick blender. Return to saucepan and heat through just until piping hot. Add a splash of lemon, if you wish.

In bowl, stir together gremolata ingredients. Serve soup with gremolata scattered over top. Dot with hot chili oil, if you wish.

What I Eat for bigFou 2020

Red Curry Vegetable Soup

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Red Curry Vegetable Soup

Ingredients

1 Tbsp. canola oil

12 oz. Cauliflower, cut into 1-inch florets (3 Cups)

4 large green onions, thinly sliced, white and green parts separated

2 Tbsp. Thai red curry paste, such as Thai Kitchen

4 Cups low-sodium vegetable broth

1 15-oz. can diced tomatoes in juice

¾ Cup light coconut milk

6 oz. green beans, cut into 1-inch pieces (1 ½ Cups)

1 Tbsp. lime juice

Instruction

Heat oil large saucepan over medium-high heat. Add cauliflower and white parts of green onions; sauté 5 minutes, or until vegetables begin to brown. Add curry paste, and sauté 1 minute more.

Add broth and tomatoes with their juice. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes.

Add coconut milk and green beans, and simmer 5 minutes, or until beans are tender.

Stir in lime juice and remaining green onions. Season with salt and pepper, if desired.

What I Eat for bigFou 2020

Homemade Tomato Soup

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Homemade Tomato Soup

Ingredients

2 Tbsp. olive oil

1 medium onion, chopped (1 ½ Cups)

1 Tbsp. tomato paste

2 cloves garlic, minced (2 tsp)

1 tsp sugar

1 15-oz. can diced tomatoes

1 vegetable bouillon cube, optional

2 tsp balsamic vinegar

½ tsp dried thyme

Instructions

Heat oil in medium saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft and translucent. Stir in tomato paste, garlic, and sugar, and cook 1 minute, or until tomato paste darkens. Stir in diced tomatoes, bouillon cube (if using), balsamic vinegar, thyme, and 4 Cups water. Cover pan, bring soup to a boil, then reduce heat to medium-low, and simmer, covered 15 minutes.

Remove from heat, and blend soup with immersion blender or blender or food processor until smooth. Season with salt and pepper, if desired.

What I Eat for bigFou 2020

Broccoli Spinach Quinoa Soup

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Broccoli Spinach Quinoa Soup

Ingredients

2 Tbs. olive oil

1 red onion, chopped fine

1 tsp sea salt

½ tsp black pepper

1 cup quinoa, rinsed

2 tsp minced garlic

7 cups vegetable broth

5 cups chopped broccoli

1 potato, chopped

1 cup Spinach

2 Tbs. tahini

1 tsp sea salt (more or less to taste)

½ tsp fresh ground black pepper

1/8 tsp cayenne pepper

1 cup sharp cheddar cheese

Instructions

Heat olive oil in a large stock pan. Add onion, salt and pepper and cook for 10 to 12 minutes, until tender. Add quinoa and garlic and stir for one to two minutes. Add in vegetable broth, broccoli and potato. Bring to a simmer and reduce heat to low. Cover and cook for 35 minutes. Remove cover and add spinach, tahini, salt and peppers. Cook until spinach is wilted.

Remove from heat, and allow to cool. When cool enough to handle, transfer to a blender and puree in batches. Return to the pan and heat to low, add cheese and cook until melted. You may keep a batch unpureed if you want more texture.

What I Eat for bigFou 2020

Miso Soup with Sea Greens

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Miso Soup with Sea Greens

1 Tbsp.  Miso Paste

Boiling water

1 Nori sheet sliced

1 green onion (chopped)

 How to:

Place 1 heaping tablespoon of miso paste in a small bowl, pour boiling water over it and add a handful of dried seaweed. Garnish with spring onion.

 What I Eat for bigFou - 2019

Dill Pickle Soup

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Dill Pickle Soup

Ingredients

1 Tbsp oil

2 leeks trimmed, rinsed and thinly sliced

1.5 cup grated dill pickles

2 potatoes, diced

1 cup pickle brine

1 cup water

6 cups vegetable broth

1 tsp garlic powder

½ dried dill

¼ tsp dried chili flakes

2 Tbsp. all-purpose flour

2 Tbsp. water

2 cups half and half or milk

Salt and pepper to taste

Instructions

Heat oil in medium pot and add leeks to cook until softened, 5 to 6 minutes.

Add the next 8 ingredients and once mixture comes to a simmer reduce to medium heat and let cook for 20 minutes, stirring occasionally. In a small bowl combine water and flour and add to pot. Soup should thicken. Add cream or milk and simmer for another 10 minutes.

What I Eat for bigFou - 2019

Cream of Kale Soup

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Cream of Kale Soup

Ingredients

½ cup raw cashews

1 Tbsp grapeseed oil

1 medium onion diced

½ tsp salt

1 large Yukon gold potato

2 garlic cloves, chopped

2 tsp herbes de Provence

½ tsp black pepper

¼ tsp cayenne pepper

4 cups low sodium vegetable broth

6 cups chopped kale

Juice of 1 lemon

Instructions for soup

Cover cashews with water and let soak for 2 or more hours. Drain cashews and place in blender with ½ cup water. Blend until smooth.

Heat the oil in a large sauce pan. Place onion and salt in pan and heat until onions have softened. Add potato and garlic and heat for 2 minutes. Add the herbs, pepper and cayenne and heat for about 30 seconds. Pour in broth and bring to a boil reduce heat to low and let simmer until potatoes are fork tender. Stir in 4 cups of the chopped kale and lemon juice and remove from heat. Let sit for 10 minutes.

Place soup in blender and blend until smooth. Return to pan and stir in cashew cream. Taste and adjust seasoning as needed. Place soup in serving bowls and serve topped with kale chips and drizzle with olive oil.

Instructions for kale chips

2 Tbsp extra virgin olive oil

2 cups roughly torn kale leaves, stems removed

Wash and dry kale leaves. Massage leaves with oil and sea salt and spread on a baking sheet. Bake kale chips in a 300F oven for 10 minutes. Rotate pan and bake another 5 minutes.

What I Eat for bigFou - 2019

Vegan Corn Chowder

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Corn Chowder

Ingredients

2 Tbsp olive oil

2 cups diced onions

2 large carrots, diced

1 celery stalk, diced

1 red bell pepper, diced

1 dried chipotle pepper (optional)

5 cups vegetable broth

2 potatoes, diced

2 sprigs thyme or ½ tsp dried

6 corns, kernels

Cashew cream*

Sea salt and black pepper

Instructions

Heat the oil in a pot over medium heat. Add onions, carrots, celery, bell pepper and chipotle pepper. Sauté for 10 minutes, stirring often. Add the stock, potatoes, and thyme, then bring to simmer, and cook for 20 minutes.

Smash some of the potatoes against the side of the pot. Add the corn kernels and cashew cream, season with salt and pepper, and simmer for 15 minutes. Remove the chipotle pepper and thyme sprigs before serving.

*Cashew cream: Place 1.5 cups whole raw cashews in a bowl, cover with water and refrigerate overnight. Drain, rinse and place in blender. Add just enough water to cover the cashews, then blend on high until very smooth.

What I Eat for bigFou - 2019

Coconut Cauliflower Ginger Thai Soup

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Ingredients

• 2 tablespoons coconut oil

• 1 teaspoon cumin seeds

• 1 medium onion, finely chopped

• 3 ripe tomatoes, finely chopped

• 1 medium head cauliflower, stemmed and cut into bite-size florets

• 1 jalapeno, stemmed, seeded, chopped

• 1 cup chopped kale

• 2 teaspoons ginger paste

• 1 tablespoon cumin powder

• 1 tablespoon coriander powder

• 1 teaspoon turmeric powder

• 1 can full-fat, unsweetened coconut milk

• 1 teaspoon sea salt

• 2 tablespoons chopped cilantro

Instructions 

1. In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.

2. Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.

3. Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.

Chick pea, spices and lemon soup

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Chick pea, spices and lemon soup

Ingredients

2 Tablespoons olive oil

1 chopped onion

2 garlic cloves

2 tsp cumin powder

1 tsp cinnamon

½ tsp dried ginger powder

2-14 ounces chickpea cans rinsed

4 ripe tomatoes cut in small cubes

4 cups of vegetable broth

2 Tbsp. fresh parsley chopped

Juice of ½ lemon 

Instructions 

Heat oil in large cooking pot. Cook onion and garlic on low heat 4 minutes. Add cumin, cinnamon, ginger, ½ chickpea, tomatoes, and most of the broth (set aside ½ cup of the broth). Bring to boil and reduce heat let simmer 5 minutes uncovered. 

Meanwhile, place rest of chickpeas in food processor with the ½ cup of broth until there are pureed then add to soup with parsley and mix. Add salt, pepper and lemon juice.

What I Eat for bigFou 2020