Monday, November 15, 2010

MoFo Mish Mash Veggie Soup

So after my last post(all of like 2 hours ago) I was really beating myself up over not regularly posting for MoFo (how else am I going to become a famous vegan blogger?!?! I kid, I kid) so what did I do? I headed straight into the kitchen to make something. The thing was, I didn't feel like actually cooking anything or making a mess but in addition to wanting something to blog about, I actually needed to eat dinner too. I had (and still have) a ton of leftover broth from a batch of seitan I made the other day and some veggies that really needed to be cooked so I decided a little chopping wouldn't be so bad.

I wasn't sure how the combination of the different flavors was going to be but it was perfect. The sweetness of the potatoes, the buttery cauliflower, the kick of the poblano combined with the "meatiness" of the beans really was surprisingly delicious and definitely hit the spot.

I am really proud of myself for also actually writing it down as I went along so I can remember what I did in the future. I apologize in advance for the terrible photo below but to be honest, my camera is in my car, it's locked and the keys are upstairs, I can't find my slippers and I don't want to get my favorite purple tube socks wet and dirty so using my cell phone was really the only option.. Okay, I'm just lazy.

Anyways, on to the soup:

The great thing about this soup is the freedom of substitution if you don't have one or some of the ingredients. This was literally a soup I made just to clean out some of the stuff in the fridge. This would be really great with green beans, kale, diced tomato or whatever other veggie you like in soup

2 large cloves of garlic, minced
1 shallot, minced
1 poblano pepper, chopped
2 tblspn olive oil
1 14 oz can of beans(your preference, I used kidney)
5 1/2 cup veggie broth (I used the leftover broth from making Seitan the night before)
1 lg sweet potato cut into bite size pieces
1/2 head of cauliflower cut into bite size pieces
Other seasonings to taste.

Heat olive oil in soup pot and add garlic, shallot and poblano. Cook until garlic and shallot are tender and translucent.

Add veggie broth, veggies and beans. Cook until sweet potato is fork tender, about 15 minutes.

Scoop out about 1 1/2 to 2 cups of veggies only and put in Vitamix or food processor and puree until smooth. Add back into soup and stir to combine. You can do this with more veggies if you like a thicker broth, just be sure to use more veggies than the recipe originally calls for otherwise there won't be much to the soup.



1 comment:

  1. Thank you very good article. I really enjoy when reading your posts. I have one little question. Have you tried to make a vegan cake? I'm trying to make Peanut butter chocolate bars
    , but ... I *** king up, and can not make a cake ... Whether you have a recipe for vegan cake?