The Best Vegan Cream of Broccoli Soup (for 4)

This is my family's ABSOLUTELY FAVOURITE SOUP right now!  I hope you enjoy it!  

Ingredients: 
1 c unsalted cashews
1-2 T olive oil, coconut oil or water for frying
1 large onion, chopped finely
4 large cloves of garlic, minced

2 tsp dried basil

1 tsp turmeric powder

2-3 large potatoes, cubed small (2cm X 2cm)
2 large bunches of broccoli, chopped into bite-sized pieces (about 6-7 cups)
6 c water (plus 2c water for the cashew cream)
2 tsp sea salt
1/2 c engivita yeast 

Directions:
1.  Soak the cashews in water for a couple of hours.  
2.  Prepare all the vegetables.  Chop the onion and potatoes, mince the garlic, peel the broccoli stems and chop the broccoli.  
3.  In a large, heavy bottom pot heat the oil or water.
4.  Fry the chopped onion until translucent but not browned.  
5.  Add the garlic, basil and turmeric and fry for a couple of minutes longer.  
6.  Add half of the chopped potatoes, all the chopped broccoli stem and half the pieces of broccoli flower.  Saute for a couple of minutes and then add 6 cups of water.  Bring the soup to a boil and then let simmer until the potatoes are cooked.  

7.  While the soup is simmering, drain and rinse the cashews.  Put them in a blender with 1 cup of water.  Blend on high until the cashew cream is smooth. Pour the cashew cream into a bowl.  Add 1 more cup of water to the blender and blend briefly.  Add this to the bowl of cashew cream and set aside.  
8.  Next, carefully ladle the soup (all the chunky parts and as much of the liquid as needed to blend) into a blender.  Secure the lid and blend until smooth by slowly moving from low to high speed.  You may need to blend in batches if you have a small appliance.  

9.  Pour the pureed soup back into the pot along with the cashew cream.  Add the reserved potato and stir.  Bring the pot of soup to a boil again and simmer gently until the potatoes are almost ready.  Add the remaining broccoli and simmer until the broccoli turns a dark green color.  

10.  Lastly, add the salt and engivita yeast stirring until they are incorporated.  

Enjoy!  Serve with....

salad and 










fresh bread.

PUMPKIN MAPLE CHIPOTLE SOUP

#Pumpkin #Maple #Chipotle #Soup
Yesterday I baked a couple #sugar_pumpkins.  So far I've made some pumpkin soup and pumpkin chia pudding.  I'm also going to make some vegan pumpkin pie and vegan pumpkin muffins. 

INGREDIENTS:
3 lbs baked pumpkin chopped (I had two 1 1/2 lbs pumpkins)
1-3 T olive oil
1 1/2 bulbs garlic, roasted and chopped finely
3 large tomatoes, roasted (~2 c before roasting)

1 large onion, chopped small
1 T chili powder (I used ancho chili powder)
1 t coriander, ground
10 c fresh water
1 c red lentils, rinsed

1 apple, quartered and stem/core removed
juice of 1 large lime
1-3 T chipotle puree ( I LOVE spicy food so 
I use lots)
1 T  (or more) maple syrup
1-3 t sea salt
1/4 - 1/2 t fresh ground pepper

DIRECTIONS: 
1. Preheat your oven to 350 degree F.  
2.  Break the stem off your pumpkin(s).  Put your pumpkin on a cookie sheet on the middle rack in your oven.  Bake it for 30 minutes or more depending on the size of it.  A sharp knife should easily puncture the pumpkin if it is cooked.  Take it out and place it on a rack to cool.  
3.  Prepare the tomatoes and garlic for roasting.  Wash, core and cut the tomatoes in quarters.  Place the garlic on tinfoil, drizzle with a bit of olive oil and wrap.  Place the tomatoes in a preheated 400 degree F oven for about 30 minutes. 
4.  Fry the onion in a large soup pot on med-hi.  When the onion is soft and translucent add the coriander and chili powder.  Fry for a minute and then add the water and cleaned lentils.  Bring to a boil and then turn down to simmer. 
5.  Peel and remove the seeds and pulp from the pumpkin.  Chop up the pumpkin into bite sized pieces and add it to the pot of soup. 
6.  When the tomatoes and garlic are finished roasting, chop up the tomatoes and peel and chop the garlic.  Add them to the soup along with the apple.  
7.  Let the soup simmer for 20-30 minutes or until the lentils are cooked.    When everything is cooked add the remaining ingredients.  Ladle about half the soup (including 1/2 the apple) into your blender.  Making sure the lid is secure, puree until smooth and then add it back to the soup pot.  Taste and adjust lime, chipotle, S & P to taste.  

Serve with your favourite bread and salad!

      

DILL GREEN CABBAGE SOUP

THIS is our family's favourite soup!  Everyone LOVES it!  
Ingredients: 
1 large red onion, chopped
1 T olive oil
2 large garlic cloves, minced
4-6 potatoes, chopped in large bite-sized pieces
5-6 large carrots, chopped
6 cups water
1 c red lentils, rinsed well until water is clear
2 c diced tomatoes
1 apple, washed, quartered and cored
1 medium sized head green cabbage, chopped
1 c red lentils, rinsed

2 T dried dill (or 1/3 c fresh)

1 can coconut milk

1- 2 T lemon juice 
S & P to taste

Directions: 
1. In a large pot saute 1 red onion in 1T olive oil over medium heat.  
2. When the onion is translucent add the garlic and cook for a minute more.  
3. Add the chopped potatoes and carrots and saute another minute.

  
4. Add the water, lentils, tomatoes and apple and bring to a boil.  
5. Add the chopped green cabbage.  

6. When the soup comes to a boil again turn it down and let it simmer for about 30 minutes or until the lentils are cooked.  
7. Turn the soup down to low and add the coconut milk.  Add more water if desired.  Gently heat for 3-4 minutes and then turn off the soup and add the dill, lime, S & P.