Tag Archives: soup

Dee’s Vegan Stinging Nettle and Miso Soup. Yum!

9 May

Today I got over-excited at the farmers market when I saw a bag of Spring nettle tops for €1.50.  I keep meaning to pick some myself but I always forget gloves and I’m too chicken to pick them bare-handed!   Nettles are fantastic for you and they’re basically like free spinach! Be mindful of where you pick them though aim for chemical free hedgerows!  Nettles have lots of health benefits and are a diuretic which helps the body eliminate waste products and cleanse the liver.

I decided to make a nettle soup with miso.  This recipe serves 4.
Ingredients
1 shallot, diced
1 tsp Irish Rapeseed oil
Garlic tops
Chives
Dulse seaweed
1 dessertspoon of white miso
1/2 tsp Fennel seeds
1 red chilli
1 large bowlful of nettles.
Method
   

            

Fry shallots in oil.  Add fennel seeds. Fill with water, add seaweed, bring to boil and simmer.  Place nettles in a bowl. Pour boiling water over the nettles to deactivate sting.  Place nettles in cold water with a tongs and add to the soup.  Add the rest of the ingredients and simmer for 20 mins.  Add miso to some cold water and whisk, add the miso mixture to the soup. Liquidise with a hand blender or leave to cool and use a liquidiser.  Stir and serve.
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Slow Roasted Tomato and Herb Soup with Homemade Garlic Croutons

6 Jun

This soup is so easy and delicious! I bought a glut of in season, super sweet tomatoes for my tomato salad recipe and had loads leftover and decided to make some yummy soup.

You will need:
1kg of mixed tomatoes
2 sprigs of fresh rosemary, thyme and oregano
2 whole heads of garlic (skin removed)
Salt and pepper
Olive oil
Sourdough bread cut into cubes
2 cloves of chopped garlic

Method:
Cut the tomatoes into large chunks.
Place in a roasting tray with the 2 heads of garlic, herbs and oil and season with some salt and pepper.
Roast at 180° C / 200° C for 30-40 minutes until the tomatoes and garlic are soft and the surface is a bit charred and browned (see pic).
Meanwhile, place the cubed sourdough bread and chopped garlic in a roasting tray and drizzle with olive oil. Place in the oven at 180° C for about 5-7 minutes until the croutons are lightly toasted.
Allow them to cool. They will store well in a large airtight container or bag for up to 5 days.
When tomatoes are cooked, blend with a good blender for 2-3 minutes, in batches if needed.
Pass the mixture through a fine strainer to remove any pips and skin. Of course you don’t need to strain it if you don’t want to, but it will give you a smoother, more velvety soup.
I served mine in a cup with some oil and the homemade croutons on top, it was delicious!
This soup freezes well but may need to be blended once defrosted due to separation.

Enjoy, Eoin

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Dee’s Super Kale Soup!

6 Nov Dee's Kale Soup Recipe

Some days there is nothing more satisfying that a warm bowl of nourishing, filling soup.  Kale is the star of the recipe, but the soup is made all the more nourishing by the addition of kidney beans, red quinoa, white quinoa, chickpeas and brown rice!

I used a pre-ready pack called “Quinori”  that’s available in health stores from a company called http://www.primeal.fr , this is handy to have in the cupboard as the brown rice is already pre-cooked.  If you don’t have this I’d suggest cooking the brown rice separately and adding it in at the end (otherwise it will absorb all the water in the soup).

 

Ingredients

1 tsp rapeseed oil or any other cooking oil

Half a bag of kale ( I got mine in Dunnes) sliced into thin strips

1 carrot (diced)

1 celery stick (diced)

2 onions (diced)

3 cloves of garlic, smashed.

1 red pepper (diced)

1 tin of tomatoes

2 bay leaves

2 sprigs of fresh thyme or 1 tsp dried thyme  (or add in Italian herb seasoning 2 tsp if you have it)

3 tsp of paprika

1 tin of kidney beans

salt and pepper

1.5 vegetable stock cubes

2 litres of water (or add water to pot until vegetables are covered by 2 inches)

 

Method

Heat the oil, fry the diced vegetables, carrots, celery, onions in a saucepan over a medium heat for 3 mins.  Then add the garlic and the red peppers and cook for 5 mins on a med-low heat, be careful not to burn the vegetables.

Stir in the herbs and the paprika and add 1 tin of tomatoes and the vegetable stock.  Add the tin of kidney beans and 150g of the Quinori Mix (rinse before using).  If you don’t have this mix you can simply add in  100g Quinoa (make sure to rinse it well before hand)  (You can also cook 100g brown rice in a separate pan while the soup is simmering).

Simmer for approx 30 mins and add in the thinly sliced kale, stir and cover and simmer for 2 mins.  Serve and Enjoy!

I like to add a few drops of Tabasco to this for a bit of extra heat!

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Borsch Soup (beetroot soup) with Dee’s traditional vegan sausages

21 Aug

I have a lot of Ukrainian friends in the USA. Each and every one of them has a mum, granny, or sister who has the absolute best recipe for Borsch. It is traditionally made with beef or sausage cooked in stock until the meat is tender. Other ingredients are then added, and it is finished off with ‘smetana’ – Russian for sour cream.

Here is my meat-free or vegan version. I’ve tried to keep it as close to the original idea as possible, using Dee’s traditional vegan sausages.

Your will need:

2-3 tablespoon of olive oil

1 diced onion

1 diced carrots

1/3 of a dutch/white cabbage – shredded

2 fresh beetroots, peeled and grated

4-5 cloves garlic – chopped

2-3 pints of stock

200-300g of potatoes – cut into big cubes

25-30g of dill

Dee’s traditional vegan sausages

1-2 tomatoes diced or 1 can of chopped tomatoes (optional)

1 pepper diced (optional)

salt/pepper to taste

Method

1. Heat oil in a large pot. Add onion and brown. Add cabbage, carrots and cook for 5 min on low.

2. Add garlic, salt/pepper, stock, grated beetroot, peppers and tomatoes (add more stock if required). Cook for 30 min on low.

3. Add potatoes. Cook till soft. Add dill and more salt if needed. Cook for 5 min.

4. Cook sausages according to instruction. When cooked and cooled cut in to pieces and serve on or in the soup.

Serve with homemade vegan brown bread for a hearty meal.

Tips

When peeling and working with fresh beetroot use gloves and wear old clothes. Use a glass chopping board or plate. The red from the beetroot colours you skin and clothes and will stain your chopping board.

The sausages are best put in just before you serve.

Over consumption of beetroot can turn your urine a bright red blood like colour. The red pigment in beetroot is pretty strong and used to be used as a dye. Don’t say we didn’t warn you! 🙂

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Dee’s Fat-Free Super Speedy Vegetable Soup

1 May

It is cold and wet outside, even though it is the beginning of Summer?!  A pot of soup comes in handy on days like this, you can leave it on your stove and reheat it when you feel like a nourishing, warming bowl.

This recipe uses leftover veg, those scraggly bits of celery that have seen better days, a limptastic carrot, and a stray onion.  We all have these ingredients rattling around our fridges from time to time! The quantities don’t really matter, use whatever is in the fridge.  What makes this soup Super Speedy is that you can chuck in a bag of frozen Mediterranean vegetables – available from most supermarkets.  While the texture of these is not great for eating from a plate – they work perfectly in a soup blend.  Courgettes, peppers, aubergines etc.

Ingredients:-

A few carrots

A couple of celery sticks

One onion

One pack of frozen mediterranean vegetables

One and a half stock cubes (any kind you have)

One kettle of boiling water.

Half a tin of tomatoes ( I had in the fridge – but a tablespoon of tomato puree will work also)

Italian dried herbs

Method:-

Chop the carrots, onions and celery – they can be quite chunky and fry in a little oil if you wish (or soften in water for fat free).  Add in the bag of frozen vegetables, tomatoes and mix until they soften slightly.  Add in the stock cubes, herbs and throw in the kettle of boiling water.  Bring to boil and simmer for 20 mins.  Liquidise with a stick blender  Eat and enjoy!

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