Tuesday, October 26, 2010

Tempeh & Sweet Corn Soup

 Tempeh & Sweet Corn Soup

Preparation time: 30 mins Serves 4

1 brown onion, finely diced

1 stick of celery, finely diced

1 chilie, finely diced (optional)

2 garlic cloves, minced

(9 oz) tempeh

2 tbs cornflour (cornstarch)

1 tsp powder vegetable stock

 (14.5 oz) tinned creamed corn

2 cups corn kernels (fresh or tinned)

(2 pints) homemade or good quality vegetable stock

1 tbs brown sugar

to serve

soy cream or natural yogurt (for non-vegans)

coriander (cilantro) or parsley

Crumble the tempeh into chunks. Combine the cornflour and powdered stock together in a small bowl. Toss the chunks of tempeh in the cornflour mixture and coat well.

Heat 1-2 tbs rice bran or vegetable oil in a good sized heavy based pot. Add the onion fry for 1 minute over a medium heat, add the celery, chilli and garlic, continue to cook for 3-4 minutes until celery and onion are soft.

Add the tempeh and toss, cooking over a medium heat, add a little stock if it begins to stick. Cook for 4-5 minutes until golden.

Add the stock, creamed corn, corn and brown sugar. Bring to a gentle simmer and allow to cook for 15 minutes until soup has reduce slightly and nicely thickened.

Serve warm drizzled with soy cream or natural yogurt, torn coriander (cilantro) or parsley and a little sprinkle of Japanese spice powder (sansho) if desired

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Friday, October 8, 2010

Cheesy Vegetable Soup

Cheesy Vegetable Soup

1 (16 ounce) package frozen mixed vegetables 1/2 cup sliced celery 1 onion, chopped 2 cups water 1/4 cup margarine 1/4 cup all-purpose flour 2 cups milk 8 ounces shredded Cheddar cheese 1 (14.75 ounce) can creamed corn salt to taste ground black pepper to taste


In a large stock pot bring water to boil and add frozen mixed vegetables, celery and onion. Cook for 15 minutes or until tender and then drain any excess water.

Using a 3 quart sauce pan melt margarine. Slowly stir in flour until both ingredients are blended. Slowly add milk, cheese and corn. Stir until cheese is completely melted.

Combine cheese mixture and vegetables and heat over low heat until heated through. Add salt and pepper to taste and enjoy.


Friday, October 1, 2010

Carrot Apple Soup With Herbs


1 tablespoon olive oil or vegetable oil

5 medium large carrots, peeled ad cut into rounds

1 medium onion, chopped

1 clove garlic

1 teaspoon fresh ginger, peeled and chopped

3 medium apples, peeled and cut into pieces

2 fresh sage leaves chopped

2 small twigs fresh thyme, leaves only

salt and pepper as needed

1-2 bay leaves

4 cups water

1 vegetable bouillon cube

chopped fresh chives as garnish
Place the oil in a large pot.

Add the onion, ginger and carrots and begin to saute.

As the onion begins to soften and become glassy, add the water ad vegetable bouillon cube.

Add the sage, thyme and bay and cook until the carrots begin to soften.

Add the apple pieces and continue to cook until the apples are also soft – only a few minutes.

Puree the soup. I use an immersion blender. If using a regular blender, puree in batches and return the puree to the pot to rewarm.

Season to taste with salt and pepper if needed.

Garnish with chives and enjoy.

Inspired by allrecipes.com