Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

Monday, December 7, 2009

Corn Chowder for a Cold Day

There's more than a crisp chill in the air here in Vancouver...the first snow of the season will be upon us any day now.  And cold weather definitely calls for a nice hot cup of soup!  After spending Sunday afternoon at the Santa Claus parade, some corn chowder was calling my name. 

Corn Chowder

2 tbsp olive oil
1 small white onion
8 nugget potatoes, washed and diced
1 can creamed corn
1 cup peaches & cream corn
2 cups unsweetened almond milk

1 red bell pepper, washed and diced
1/8 tsp cumin
salt, pepper and paprika to taste

In a large saucepan, saute onion and potatoes on medium heat until onions are transluscent - about 6 minutes.  Add both kinds of corn, almond milk and spices.  Bring to low boil on medium heat.  Lower heat and simmer for 20 minutes, stirring occasionally. 

Using a ladle, scoop 1/2 of the soup mixture into a food processor or blender and process until smooth.  Carefully pour back into the saucepan, add bell pepper and simmer for another 10 minutes.  Serve hot.

* * *

One of my favourite parts of the Santa Claus parade was from the City of Vancouver's garbage collection, which was encouraging people to think about how much garbage we will create this holiday season.

Thursday, June 25, 2009

Torrrrrrrrrtilla Soup

I can't say "tortilla" without rolling my r's.  And I can't stop eating this delicious soup!  It's the perfect thing to warm up with during this rainy cold spell we're having.  It's a hearty soup that is a meal all on its own.  I didn't follow a recipe but it tasted pretty close to some tortilla soup I had at a Mexican restaurant recently.

1 can tomatoes
1 can tomato paste
1 can kidney beans (black beans would be great too, but I didn't have any)
1 cup frozen corn
1/2 cup carrots, chopped
1/2 white onion, sliced thin
1/2 cup red pepper, sliced
1/4 cup cilantro, chopped
1/4 cup textured soy protein
1 tbsp olive oil
1/2 tsp cumin
1/4 tsp red chili flakes
1/8 tsp paprika
1/8 tsp garlic salt
1/8 tsp onion powder
salt & pepper to taste

In a medium or large pot, saute onion in olive oil until transluscent.  Add tomatoes and kidney beans.  Fill the kidney bean can with water and add that to the pot, along with the rest of the vegetables, soy protein and spices.  Bring to a boil then simmer for 20 minutes.  Garnish with sliced avocado, a generous dollop of tofutti sour cream and some torrrrrrrtillas.

Wednesday, January 14, 2009

Taco Soup, Omega Crunch, and Dark Chocolate Dreams

I have really wanted to blog for the past couple of weeks but taking care of a very sick little Gordita took precedence.   There were many  meals of store bought soups or cereal & almond milk which didn't seem blogworthy anyway.  Baby girl is on the mend now, so here's a roundup of some of the more interesting things I've been eating lately.  
First up, I made a batch of Nava Atlas' Taco Soup as seen in VegNews Magazine.  I followed the recipe EXACTLY, yet somehow my soup looks nothing like the VegNews photo.  It was good, I loved the spiciness of the cumin and chili powder combined with (my favorite) cilantro but I ended up adding some fresh ground sea salt which wasn't called for in the recipe.  When I think of tacos, I'm thinking salty & spicy.


Here's my uber quick breakfast of organic bananas, strawberries and tangerines, with some Omega Crunch roasted maple shelled flax.  Super Yum!

And, saving the best for last - PPK banana bread (I subbed 1/2 cup agave nectar instead of the 1 cup of sugar called for in the recipe) slathered in sinfully delicious chocolate peanut butter!  Yes, Dark Chocolate Dreams from Peanut Butter & Co lives up to its name and does not disappoint.  Ohhhh...I think I'm in love!

Monday, April 28, 2008

"Chicken" Noodle Soup

Today is one of those blah days with dreary weather and I just want to curl up like a cat and spend the day indoors. Days like this make me crave comfort food, but sometimes I don't have time to devote to making a really hearty meal because I'm busy with the baby. This soup practically makes itself. It's so quick and easy I don't know why I don't make it more often.
1/2 pkg yves chicken
1 litre no-chicken/vegetable broth
1/2 cup uncooked pasta noodles*
1/4 cup carrot, sliced thin
1/4 cup peas
1/4 cup corn

Cut the chicken tenders into small pieces. Pour broth into a large saucepan and add remaining ingredients. Boil for 5 minutes on medium-high heat. Then simmer on low heat for 1o-15 minutes, stirring occasionally. Enjoy!

*I used alphabet pasta today, but I often use broken-up spaghetti noodles.