Recipe: Kale and Bean Soup

I modified this recipe from Vegan Yum Yum and it turned out really great. I didn’t have carrots so I substituted cauliflower because I did have that and I didn’t feel like making seitan so I added mushrooms instead because I happened to have those as well. I also added some more tomato because I wanted it to be more tomato-y.

Ingredients

Onion
Kale
Cannellini beans (drained and rinsed)
Potatoes
Cauliflower
Mushrooms
Water
Canned tomatoes
Passata
Tomato paste (optional but I used it to thicken it a bit)
Olive oil
Thyme
Oregano
Majoram
Cayenne pepper
Salt and pepper to taste

You can use as many of these ingredients as you want, depending on how much soup you want to make. I always find these dishes very convenient to make a lot of to freeze or eat the next day. Just make sure the amounts of all the ingredients is balanced out and add the herbs and spices while tasting. If you want to have it more stew like than a soup, make sure that you don’t add too much water when you’re cooking. I wanted a more soup like consistency so I used quite a lot of water, which did turn out too much in the end because I had to thicken my soup.

Peel and chop the potatoes and clean and chop your cauliflower. Saute the onion in a bit of olive oil and once it’s tender, add the potatoes and cauliflower. Add water and let it cook for a while until the potatoes cauliflower are getting tender and then add the kale (I used a bag of pre-chopped kale but you can obviously chop it yourself as well or even use frozen kale). Stir everything and start adding the canned tomatoes and passata. Because my soup remained a bit thin, I added some tomato paste as well to thicken it a bit (didn’t do the trick as much as I wanted so I ended up adding some bread crumbs in the end to make it thicker). Lastly add the herbs and spices and stir everything. Let it all simmer until everything is tender and then enjoy!

Recipe: Roasted Cauliflower Soup

I had a cauliflower that needed to be used, saw a recipe for roasted cauliflower soup and it’s winter so perfect time for a warming soup. I didn’t exactly remember where I had seen the soup recipe but Google helped me find several vegan cauliflower soup recipes so I got a basic idea of where to go. I ended up going by Girl Cooks World’s recipe, which I tweaked to my likings.

I don’t know why but I’ve only recently discovered how to properly clean a cauliflower head without making a huge mess of it and while it’s probably known to most people, here’s the trick anyway:

Clean of the green parts and what you can get of the stem and then cut the head in four pieces, which then makes it really easy to get out the remaining parts of the stem and have your cauliflower fall into the florets you want.

On to the soup!

Ingredients

1 Cauliflower head
3 Potatoes
3 Cloves of garlic (I used 3 cloves but you can use less if you prefer)
3 Onions
Olive oil
1 tsp Curry powder
1 tsp Turmeric
1 tsp Coriander
1 tsp Cayenne pepper
(I’m not completely sure on how much I used of the spices so feel free to vary or add or leave out some)
Vegetable stock (I used 700ml but I recommend a bit more depending on the amount of vegetables)
Soy milk (I have no idea how much I used, I just went by look and feel of the soup
Salt to taste

I roasted the cauliflower and the garlic with some olive oil, lots of garlic for me because one can never have enough garlic!

While the cauliflower was roasting, I sauteed the onions…

…and decided I wanted some potatoes in my soup as well so I put them in the oven with the cauliflower. I highly recommend deciding about the potatoes before and put them in right at the beginning.

I added the spices, roasted vegetables and vegetable stock to the onions.

I let all of that simmer for a while because the potatoes still had to cook through completely and once it was all done I mashed the vegetables and added some soy milk to make my soup a bit more creamier. I served it with some flat bread I roasted in the oven with a bit of olive oil sprinkled on it and garam masala on top, which worked really well with the already spiced soup.