Author Topic: Perpetual Soup Thread (Read 117748 times)

DocBuzzkill · « **Reply #140 on:** November 09, 2018, 01:58:25 PM »

Quote from: caribougrrl on November 09, 2018, 12:31:15 PM

it's funny that I am happy to roll out individual dough wrappers into near perfect circles of consistent thickness and then to stuff and elaborately fold them for steaming dumplings, or to painstakingly drip oil with one hand while whisking mayonnaise with the other hand because I believe it tastes just a wee bit less bitter than when you use a blender... but my reaction to your description of cleaning pumpkin seeds is, "pfft... too much work... PASS"

Ice Cream · « **Reply #141 on:** November 10, 2018, 07:57:46 AM »

Quote from: Magic Microbe on November 09, 2018, 11:12:24 AM

I don't like yogurt.

I said you could participate in the discussion. You don't have to like it to do that.

diablita · « **Reply #142 on:** November 10, 2018, 10:58:47 AM »

It's definitely all relative

merigayle · « **Reply #143 on:** November 12, 2018, 06:08:22 AM »

I am going to try a red curry lentil soup today! will report back.

merigayle · « **Reply #144 on:** November 12, 2018, 12:13:56 PM »

I accidentally bought roasted chili paste instead of curry paste (same package, similar color, same shelf) so subbing green curry paste and since i prefer green curry paste i am hopeful.

Run Amok · « **Reply #145 on:** November 12, 2018, 12:22:58 PM »

Here's one I really love: https://www.101cookbooks.com/coconut-red-lentil-soup-recipe/ I need to make this one soon. I was kind of leaning toward a minestrone but maybe I'll make this one tonight.

Ice Cream · « **Reply #146 on:** November 12, 2018, 05:50:47 PM »

I am making butternut squash soup.

witchypoo · « **Reply #147 on:** November 13, 2018, 04:53:46 PM »

i roasted a cheese pumpkin, 3 apples, some mushrooms, some garlic, and some leeks.

when the veggies were cooled, i dumped them all in a pot with chicken broth, some leftover greens (arugula and kale), some half and half, salt and pepper, and let it cook down. then i mashed the mess and added a handful of crumbled blue cheese.

omg.

BonitaApplebum · « **Reply #148 on:** November 13, 2018, 05:20:43 PM »

Yum! But what’s a cheese pumpkin?

witchypoo · « **Reply #149 on:** November 13, 2018, 07:24:17 PM »

it's a sweeter, flatter, very pale yellow pumpkin. you could instead use a sugar pumpkin.

BonitaApplebum · « **Reply #150 on:** November 13, 2018, 07:40:15 PM »

You really do learn something new every day!

Run Amok · « **Reply #151 on:** November 16, 2018, 04:00:37 PM »

Storing for later. This looks yummy! https://www.seriouseats.com/recipes/2015/02/vegan-polenta-kale-soup-miso-recipe.html

merigayle · « **Reply #152 on:** September 28, 2019, 05:35:48 PM »

I made this yesterday and it was soooooo good. The ingredients look weird but it was so fucking tasty I could not stop eating it. I used regular cream cheese

https://www.veganricha.com/2018/10/instant-pot-wild-rice-mushroom-soup.html

diablita · « **Reply #153 on:** September 28, 2019, 07:59:41 PM »

Both sound delish. Now if the temps would only drop below 85

bookworm1 · « **Reply #154 on:** September 30, 2019, 01:27:24 PM »

I'm making a kale, lentil, and andoullie soup tonight. Super simple weight watchers recipe we love. It has onion, sausage (recipe calls for chicken chorizo but I am using turkey andoullie this time), garlic, kale, diced tomatoes, lenitls, salt, pepper, and smoked paprika. I use chicken broth for the stock, though veg would work great too.

Hobie1 · « **Reply #155 on:** October 20, 2019, 09:52:57 AM »

Coconut Shrimp Soup\
Recipe adapted from I Breathe, I’m Hungry
Ingredients
•   2 lbs raw shrimp, peeled & deveined
•   2 Tbsp coconut oil (or other healthy fat)
•   1 medium onion, diced (~3/4 cup)
•   2-3 cloves garlic, minced
•   1 red pepper, diced
•   2 jalapenos, diced
•   1/4 cup fresh cilantro, chopped
•   1 can diced tomatoes (14 oz)
•   1 can coconut milk (14 oz or 2.5 cups)
•   1 Tbsp Sriracha* or Chili Garlic Sauce
•   1 Tbs lime juice
•   salt and pepper to taste
Optional Toppings
•   Cilantro
•   Avocado
Instructions
1.   Heat oil in medium to large non-reactive pot.
2.   Saute onions and peppers for 2-3 minutes, until onions are translucent.
3.   Then add garlic, tomatoes, shrimp and cilantro and simmer until shrimp turns opaque (3-5 minutes).
4.   Pour in the coconut milk and hot sauce and simmer for another 3-5 minutes to allow flavors to combine.
5.   Finish with lime juice and season with salt and pepper to taste.

Serve immediately with your favorite toppings.Notes
•   I used my porcelain enamel cast iron 6 quart dutch oven pot, but you could use something smaller. Don’t use regular cast iron — the acidity of the tomatoes will eat at the surface of the pot.
•   For shrimp, I love TJ’s Wild Argentian Shrimp – it’s wild caught, pre-peeled/deveined and only 8.99/lb.
•   Arroy-D is our favorite brand of coconut milk. I find it’s cheapest at the asian markets.
•   Instead of a whole red pepper, I used several mini-bell peppers – one red, one yellow and one orange for color/presentation.
•   If you like spicy, leave the jalapeno seeds in (I left mine out). You can also increase the amount of chili-garlic sauce — I was trying to strike that balance between flavorful enough for my spice-loving husband, but mild enough that my kids would eat it.
•   *Sriracha sauce typically contains sugar. I found Huey Fong Chili Garlic Sauce at my local asian market and it is sugar-free.
•   Toppings are optional but add a nice oomph to the dish. Highly recommend avocado and cilantro!

merigayle · « **Reply #156 on:** October 20, 2019, 12:27:38 PM »

Made this for the bf and myself last night

https://www.brandnewvegan.com/recipes/instant-pot-veggie-stew

Rejaneration · « **Reply #157 on:** October 27, 2019, 08:19:44 AM »

Hobie, that soup looks awesome. Adding to my list.

merigayle · « **Reply #158 on:** October 27, 2019, 08:37:03 AM »

Not sure if i posted this when i made this but it was an oddball mix of ingredients but LOVED this soup

https://www.veganricha.com/2018/10/instant-pot-wild-rice-mushroom-soup.html

merigayle · « **Reply #159 on:** October 27, 2019, 08:37:26 AM »

Making this today:
https://pinchofyum.com/creamy-thai-sweet-potatoes-and-lentil/

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Author Topic: Perpetual Soup Thread (Read 117748 times)