I got the recipe here, but it’s from the Middle Eastern Vegetarian Cookbook by Salma Hage. If you leave out the labneh as I did, it is a one-pot vegan meal.
Tag Archives: celery
I got this recipe from Afro-Vegan by Bryant Terry. Corncobs are used to make a broth, while onion, celery, garlic, ginger and paprika powder are cooked in a bit of oil. The vegetables are then simmered in the broth, along with coconut milk. Finally the soup is blended and the corn kernels are cooked briefly in it. It is topped with coriander leaf (cilantro).
The recipe calls for straining out the vegetable mash before adding the corn kernels. This makes for a light, creamy soup.
However, I liked it better with the mash retained, which makes for a richer soup and a brighter colour.
Here’s the recipe. Naturally, I made a few changes. First, I halved the recipe. Second, I used canned chickpeas, as I had a tin which was about to expire. Third, I used the Chinese cabbage I had left over in place of green cabbage. Fourth, I did not add the water that the cabbage was cooked in, but drained the cabbage before adding it. No doubt some vitamins are lost this way, but it also serves to diminish taste of sulpher that would otherwise come from cooking the cabbage a long time. Of the options given, I used carrot, added rosemary, and used water rather than stock.
This isn’t completely authentic but the broth has a good taste and it is just packed with vegetables. I added Thai basil and lime to garnish, which the recipe didn’t call for. I only had 10 star anise on hand so that is what I used. For mushrooms I used chestnut and dried shiitake; I let the shiitake simmer the entire 40 minutes. The mixed root vegetables in my case consisted of just one carrot, and a purple one at that, hence the lovely hue of my broth. I left out the black pepper. For the green leaves I used chard/mangold which I cooked with the rice noodles, and cress.
You can find the recipe here. I thought this was quite tasty.
I didn’t follow the recipe, as usual. I simmered the celery, garlic and spinach together with the lentils for a while, because I like them well-cooked. The lettuce, however, I only wilted. I also let it cool completely before blending it, because it is safer to blend that way, and I was making it in advance for lunch anyway.
This green soup looks very much like the other green soups I’ve made in recent weeks – broccoli stalk soup, pea parsley soup, and greens soup – but each has a distinct flavour.
Here’s the recipe. I used two bunches of fresh spinach in place of frozen spinach. Because this soup contains both potato and lentils, it is a filling soup.
I used this recipe as a starting point. I replaced the tamari with soy sauce. Since I couldn’t find any chipotle peppers in adobe sauce, I got a hot sauce made with chipolte. I also wasn’t able to find any kale and replaced it with spinach. I also opted to pre-cook the beans in a pressure cooker, and then cook the combined dish for half an hour.
I also used purple carrots.
This adaptation of the traditional Filipino dish comes from Astig Vegan. I couldn’t find a turnip or jicama, so I used swede. I found the dish a little bland.