Soup's ON!

[OakLeaf]

Yum!

I'm all about soups/stews/one pot meals.

I guess as far as soup recipes go, I'm partial to Deborah Madison's potato greens soup. You slice potatoes and onions really thin and sautée them until they caramelize and form a browned crust on the pan, then deglaze with stock and cook until everything is soft. I like to purée them at that point (don't forget to remove the bay leaves - DAMHIK ), which is optional, before adding coarsely chopped greens (mustard, collards, kale, chard, whatever).

[Owlie]

This is my favorite:
http://www.myrecipes.com/recipe/turk...0000000397301/

It tastes better with full-fat coconut milk, and I never bother with the peanuts. One-bowl meal, possibly improved with a slice (or two or three) of crusty bread.


I cannot do vegetarian soups on their own--I have to have an egg on the side, and that defeats the purpose of the soup as a one-pot meal, in my mind. (I'm all about not doing dishes that I don't have to do!) If I find one I like, I throw meat (usually leftover roast turkey) into it.

[sookiesue]

from Vegetarian times magazine

3 T olive oil
1 large fennel bulb, diced
3 vegan Italian sausages, sliced into 1/2 rounds (2 cups)
1 tsp fennel seeds
2 T dry vermouth, dry white wine, or water
4 c veggie broth
1 28-oz can crushed tomatoes
3 T chopped fresh Italian parsley

Heat oil over medium heat, saute fennel 3-5 min.
Add sausage and fennel seeds, cook 5-7 min or until seeds soften and sausage starts to stick to pan.
Add vermouth, cook 5-10 seconds to deglaze pan, scrape any brown bits.
Add broth, tomatoes, and parsley, bring to a boil, cover.
Reduce heat to med-low and simmer 10 minutes.

I don't usually like fake meat, and I didn't have the Italian-style sausage on hand, so I used the Tofurky brand "Kielbasa" style. I added a few spices that I thought might have been in an Italian sausage - a little basil, thyme, and oregano. I also didn't use quite all the broth the recipe called for - probably more like 3 cups. It was delicious!

Next time I'm going to try adding kale in before simmering, just to up the greens content a bit.