Vegan Cheezy Broccoli Soup

This soup was delicious and simple! You need to make sure to start the cashews soaking ahead of time, but besides that it's one of the quickest things I've made in a while. So refreshing in so many ways : )

Something that will never get old about my new place: using the Vitamix blender.

Vegan Cheezy Broccoli Soup
from lunchboxbrunch.com

2 servings

Ingredients:
3 cups broccoli
2 cups vegetable stock
3/4 cup raw cashews
1 clove garlic, minced
2 Tbs nutritional yeast (optional, for cheezy flavor)
salt and pepper, to taste
smoked paprika, to garnish

prep
Soak raw cashews in salted water over night.

Instructions:
1. Set a pot of water to boil for steaming broccoli.
2. Wash broccoli and peel stem. Cut stem pieces into 6ths width-wise (so they steam quicker) and cut the head into large florettes (these will be blended, do not need to be perfect).
3. Steam broccoli stems for 5 minutes then throw in florettes and steam for another 5 until bright green. Reserve a couple small florets for garnish, if desired.
4. Mince garlic and drain and rinse cashews.5. In a high-speed blender, blend together broccoli, vegetable stock, cashews, garlic, and nutritional yeast. Salt and pepper to taste, and garnish with paprika.

Hot Pot

This Asian dish is more of a general format, as you can add any kind of broth, vegetables, seasonings, protein, etc.

The flavor gets more intense as you go along ending in the last batch which has the best flavor as the broth left over from each batch gets more and more concentrated with delicious flavors. It's a fun group event where everyone contributes to the chopping, cooking, seasoning and, of course, eating. :  D

Hot Pot

Ingredients:
vegetable broth
soy sauce
hot sauce
ginger
garlic
vegetables:
- carrot, halved length-wise and sliced 2" long
- broccoli florettes and stems, peeled and cut length-wise and sliced 2" long
- cabbage
- mushroom
- mushroom (dried shiitaki)
tofu, cut into 1/2" cubes
rice noodles

Instructions:
1. Place an electric skillet on the dining table, and fill 2/3rds with broth. Add soy sauce, hot sauce, ginger, and garlic to taste (experiment and find out what you like).
2. Turn on skillet to 375F. Add long-cooking vegetables (like carrots, broccoli stems, and dried mushrooms). Once broth comes to a boil, turn down to warm/simmer and add short-cooking time vegetables (cabbage, fresh mushrooms, tofu, and broccoli florettes) and add rice noodles.
3. Cover pot and let simmer sit for another 3-5 minutes until noodles are soft and vegetables are slightly tender, but still retaining most of their raw crispiness.
4. Spoon out noodles into bowls, then noodles, then vegetables and tofu, then spoon some broth into the bowls. Season with additional hot sauce and soy sauce if desired.
5. The last one to serve there food to their bowl makes the next batch, adding broth and long-cooking ingredients, then bringing to a boil, etc. 

Hard Cider Sweet Potato Bisque

Filling yet so fresh. I really enjoyed this soup, and garnished it with my baked pumpkin seeds!

Hard Cider Sweet Potato Bisque
from Bakeaholic Mama
serves 6

Ingredients:
2 large sweet potatoes
1 large yellow onion, quartered
2 small apples, peeled and cored
3 cloves garlic, minced
2 Tbs butter
4 cups vegetable stock (or chick'n)
1 bottle hard cider
1/2 tsp cinnamon
2 Tbs maple syrup
1 cup cream

Instructions:
1. Preheat oven to 400F.
2. Pierce potatoes with a fork. Place on a baking sheet and bake for 45 minutes or until tender.
3. Meanwhile, add onion, apples, garlic, and butter to a large pot over medium heat. Saute until apples break down and onions are translucent.
4. Add stock, cider, cinnamon, and maple syrup. Simmer on medium-low heat until potatoes are finished baking.
5. Once potatoes are cooked and have cooled enough to handle, cut down the middle and scoop our the flesh. Add to the pot.
6. Using an immersion blender (or a regular blender), blend soup until smooth. Salt and pepper to taste. Stir in cream and serve.

Pumpkin Gruyère Risotto

Cheesy and delicious, like a rissoto should be. Don't be lax about the frequent stirring! Medium-high heat is not a joke.

Pumpkin Gruyère Risotto
from The Craving Chronicles
serves 2

Ingredients:
2 Tbs. butter
1/2 medium onion, diced
3/4 cups arborio rice
1/2 cup dry white wine
3 - 4 cups vegetable or chick'n broth
1/2 cup pumpkin purée (instructions here)
1/4 cup Parmesan, grated + more for garnish
1/2 cup Gruyère, grated
1/4 tsp. ground cayenne pepper (optional)
fresh herbs to garnish

Instructions:
1. Melt butter in a sauce pan over medium heat. Add onion and sauté until soft (~5 minutes). Add rice and cook for 2 mins, stirring occasionally.
2. Add wine to rice and cook until wine has been absorbed, stirring frequently. Heat 2 cups of vegetable broth in the microwave for 2 minutes.
3. Raise heat to medium-high, add 1 cup of broth, and cook until broth is absorbed, stirring frequently.
4. Repeat adding 1 cup broth and cooking until it's absorbed (all the while stirring frequently), until the rice is al dente and creamy.
5. Remove from heat, stir in pumpkin, Parmesan, and Gruyere. Add salt and cayenne pepper to taste.
6. Garnish with extra Parmesan and fresh herbs.

Roasted Apple and Carrot Soup

Great fall-time soup. I never would have though of roasting apples, but I really liked it! Also the browned butter with paprika is genius. Adds such a complex flavor with so little effort.

Roasted Apple and Carrot Soup
from An Edible Mosaic

Ingredients:
1 lb. carrots, scrubbed, ends trimmed, and chopped into 1" long pieces
1 medium-large onion, peeled and chopped into large chunks
1 medium-large apple, cored and quartered
2 Tbs. olive oil
1/4 tsp. salt + more (to taste)
1/4 tsp. black pepper, divided
2 Tbs. butter, divided
2 (large) cloves garlic, minced
1 Tbs. ginger, grated
1/2 tsp. turmeric
1/8 tsp. cinnamon
1/8 tsp. nutmeg
3 cups vegetable broth
1/2 tsp. paprika
 Optional: sour cream or chives to garnish

Instructions:
1. Pre-heat oven to 400F.
2. Line a cookie sheet (if desired). Toss carrots, onion, apple, olive oil, salt, and half the black pepper together and place on baking sheet in an even layer. Roast veggies in the oven until tender and partially golden (~30 mins), stirring half way through.
3. Melt 1 Tbs. butter in a medium-sized soup pot over medium-heat. Add garlic, ginger, turmeric, cinnamon, nutmeg, and other half of black pepper and cook for 30 seconds, stirring constantly. Add stock and roasted veggies and turn off heat.
4. Puree soup with an immersion blender, or a regular blender. Transfer back to pot and bring to a simmer over medium heat. Salt to taste.
5. In a butter-melting pan, add remaining 1 Tbs. butter and paprika, and whisk until butter is browned (until it smells nutty and brown bits appear).

Butternut Squash Chili

As sad as I am to see the beautiful good weather go, that means the cold-weather cooking begins! I've been waiting for a week to make this chilli, but the weather kept being... nice. I did get to take a wonder afternoon picnic yesterday, with hummus and olive tapenade from the Chicago Diner cookbook, one of my favorite vegetarian restaurants, and soon becoming one of my favorite cook books. Unfortunately, the copyright declares re-posting (without written permission) of their recipes to be banned, so I'm not doing that. But if you're looking for a solid vegetarian cookbook with all sorts of time-tested restaurant recipes that require very few ingredients, this is the book for you. I'm even thinking of doing a food-blog challenge for all of you readers out there, with a series of 4-5 recipes and the first one to make and post about their experiences gets a mandolin and a copy of this book. : D More to come on that...

Back to food.... I loved this chili, truly one of the best I've ever had. It's so fresh while being so healthily-heavy and satisfying.

Butternut Squash Chili
adapted from Cookie and Katie
serves 4

Ingredients:
2 Tbs. oil
1 onion, diced
2 red bell peppers, diced
1 small (< 1.5 lbs) butternut squash, peeled, 1/2" cubes
4 cloves garlic, minced
1 Tbs. chili powder
1 tsp. cumin, ground
1 jalapeno, seeded and minced
1 bay leaf
1/4 tsp. cinnamon, ground
14-oz. canned diced tomatoes, including liquid
2 cans black beans, drained and rinsed
2 cups vegetable broth
(optional) garnish: avocado, cheddar, tortilla, cilantro, sour cream, etc.

Instructions:
1. Add oil to stock pot over medium heat. Then add onion, peppers, squash, and garlic and sautee until onions are translucent (~5 minutes).
2. Turn heat to medium-low, and add chili powder, cumin, jalapeno, bay leaf, cinnamon, tomatoes, beans, and broth. Stir to combine, then cover and cook for 1 hour.
3. The butternut squash should be tender and the liquid should be reduced. Ladle into bowls, garnish, and serve. 

Broccoli Cheddar Soup with Rice

Hardy go-to broccoli cheddar soup with on-hand ingredients. My family loved it!

Broccoli Cheddar Soup with Rice
from dksCooks

Ingredients:
1 medium onion, diced
1 clove garlic, minced
5 Tbs. butter, divided
1/4 cup flour
2 cups cream (or milk)
3 cups chick'n (or vegetable) broth
1/2 lb. broccoli florrets
1/4 ts. all-spice
salt and pepper to taste
2 cups sharp cheddar, grated
2 cups prepared brown rice

Instructions:
1. Heat 1 Tbs. butter in a skillet on medium heat. Add onion and garlic, and saute until golden-brown.
2. In a medium pot, whisk remaining butter and flour over medium heat for 2-3 minutes until golden brown. Slowly whisk in cream and broth and bring to a simmer. Simmer for 20 minutes.
3. Add broccoli and onion-garlic mix and continue to simmer until broccoli is tender (~6 mins). Add all-spice and season with salt and pepper to taste.
4. Stir in cheese until incorporated. Put a scoop of brown rice into individual bowls, ladle in soup, and serve.

Borscht

My good friend up at Truman State went to study abroad in Russia last semester and made me promise to make Russian foods for her. Now that it's finally winter-vegetable time, I was able to make this borscht from almost exclusively farmers market ingredients. I felt very eastern European making this dish, scrubbing and grating root vegetables in the kitchen, and then throwing them into a large pot that looked like a bubbling, purple witch's cauldron. Definitely made me miss my Ukranian and Slovokian roommates from France!! This was exactly how they cooked, so I'm dedicating this one to them : )

Note: let soup sit overnight for best flavor.

Borscht
from Moderate Oven

Ingredients:
1 pound beets, shredded
1 bay leaf
pinch of caraway seeds
3 cups vegetable broth
1 lb. cabbage, shredded (I used purple, but the original recipe calls for green)
1 lb. potatoes, chopped into 3/4" pieces
1/4 cup olive oil
1 large onion, diced
1 carrot, shredded
2 Tbs. tomato paste
1 cup canned diced tomatoes, drained (I used 2 medium fresh tomatoes, crushed slightly and drained)
3 cloves garlic, pressed or minced
1/4 cup red wine vinegar
1 Tbs. lemon juice
1 Tbs. brown sugar + more, to taste
1 Tbs. salt + more, to taste
pepper, to taste
1/4 cup fresh dill, finely chopped + more, for garnish
sour cream, to garnish

Instructions:
1. In a large stock pot, add half of the shredded beets, 4 cups of cold water, the bay leaf, and the caraway seeds. Bring to a gentle but steady boil and cook for 10 minutes to extract color and flavor from beets.
2. Add the vegetable broth, cabbage, and potatoes to the pot. Return to a boil and simmer for 10 more minutes.
3. Meanwhile, heat olive oil in a heavy-bottomed skillet and sauté onions and celery until soft. Add carrots, the rest of the beets, tomato paste, canned tomatoes, and garlic. Ladle a few spoonfuls of broth from the stock pot into the skillet, and let this mixture cook at a low simmer for 10 minutes.
4. Add skillet vegetables to the stock pot along with the red wine vinegar, lemon juice, sugar, salt, and pepper. Thin soup at this point with more water, if desired. Simmer for 5-10 minutes more, or until potatoes are fork-soft.
5. Remove from heat, add the dill, and season to taste. Serve with lots of sour cream and extra fresh dill.

Cheesy Spinach Soup

A simple, quick soup that's packed full of spinach and lightly flavored with cheese. I used cheddar, but you can use anything you want really (the original recipe suggested gruyere)

Cheesy Spinach Soup
from Annies Eats

Ingredients:
2 Tbs. butter
1 medium onion, chopped
3 cloves garlic, chopped
6 oz. potato, peeled and cubed
3 cups vegetable broth
salt and pepper to taste
8 oz. spinach
4 oz. cheddar cheese, shredded

Instructions:
1. Melt butter in a large pot over medium heat. Add onions and saute until just tender (~3-4 mins). Stir in garlic and potato, and cook until just fragrant (~1 min).
2. Add vegetable broth to pot and bring to a boil. Seas on with salt and pepper to taste. Lower heat to a simmer and cover, letting cook about 15 minutes, or until potatos are fork-tender.
3. Stir in spinach leaves and cover pot once more. Let cook just until the leaves have wilted (~1-2 mins). Pour into a blender and puree to a smooth consistency.
4. Pour back into pot and stir in cheese until completely melted. Serve warm.

Butternut Squash Soup with Fried Sage

If you make this soup, it will turn out way more bright and beautiful. Unfortunately, I didn't think to decrease the vegetable broth content, since I used some of my left over butternut squash puree, so mine is quite dark, but this is a great soup and I'm definitely going to make it again and update the pic!

Butternut Squash Soup with Fried Sage
from Divine Cuisine

Ingredients:
1/2 medium butternut squash, peeled, seeded, and cubed
1 medium carrot, peeled and cubbed
1 medium yellow onion, diced
1 Tbs. fresh ginger, grated
2 Tbs. olive oil
2 cups vegetable stock
1/4 cup cream (I substituted whole milk)
salt, to taste
pepper, to taste

for fried sage:
7 - 10 fresh sage leaves
1.5 Tbs. self rising flour
2 Tbs. white wine
pinch of salt
1/2 cup vegetable oil, for frying

Instructions:
1.  Pre-heat the 2 Tbs. olive oil in a medium sauce pan and sauté onion, carrot, squash, and ginger 5-7 minutes or until lightly browned.
2. Pour in just enough vegetable stock to cover vegetables, and reduce heat to low. Cover pot and simmer for 30-40 mins or until all vegetables are tender.
3. Transfer soup to a blender and blend until smooth. Return to pot, and mix in cream and remining stock to desired consistency.

for fried sage:
1. Pre-heat oil in a small sauce pan.
2. In a small bowl, mix together flour, wine, and salt. Cover each leaf in batter and fry until JUST golden. Transfer to a paper towel.
Caution: These little guys cook really fast, so be very careful!

Mac and Beer Cheese

Great and complex beer flavor. If you enjoy *good* beer, this recipe is for you.

Mac and Beer Cheese
from the Beeroness

Ingredients:
3 Tbs. olive oil
1 onion, chopped
1 fresh jalepeno, stemmed, seeded, and chopped
3 cloves garlic, minced
4 Tbs. butter
1/4 cup flour
1 Tbs. corn starch
2 cups unfiltered-wheat beer (I used Boulevard Wheat)
2 cups vegetable broth
2 cups cheddar, freshly grated + more for garnish
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. smoked paprika
1.5 cups elbow macaroni

Instructions:
1.  Heat the olive oil over medium heat in a large pot. Add onion and jalapeño, and cook until softened, stirring frequently (about 5 minutes). Add garlic and cook for about 30 seconds, until fragrant.
2. Add in the butter and stir until melted. In a separate bowl, combine flour and corn starch. Sprinkle on top of the melted butter and whisk/stir until combined.
3. Add the beer and broth and bring to a boil, then reduce heat to low and simmer. Sprinkle cheese in small-handful at a time (1/2 cup about), stir until cheese is melted in, and then add more until all cheese is incorporated.
4. Add the salt, pepper, and paprika and stir to combine. Add in macaroni noodles, and cook until noodles are al dente.
5. Add additional beer or broth to thin to desired consistency. Serve with extra grated cheese to garnish.

Egg Drop Soup

Better than at the restaurants. The fresh ginger really makes it.

Egg Drop Soup
adapted from Bella Eats

Ingredients:
4 cups vegetable broth, divided
1" ginger root, peeled and finely grated
3 scallions, finely chopped
4 tsp. corn starch
3 eggs
salt to taste

Instructions:
1. Reserve 3/4 cups broth, and place the rest in a large sauce pan. Add ginger and scallions and bring to a rolling boil.
2. In a bowl, stir together remaining broth and cornstarch until smooth. Set aside.
3. In another bowl, whisk the eggs together. Drizzle the egg in a steam into the boiling mixture, and take off the heat as soon as you're done pouring in the egg.
4. Stir in the corn-starch/broth mix to thicken, salt to taste, and serve.

Butternut Squash Mac and Cheese with Walnuts

Butternut Squash Mac and Cheese with Walnuts
adapted from Pinch of Yum
makes 6 servings

Ingredients:
1/2 butternut squash
1/2 cup milk
1/2 cup toasted walnuts + more for garnish
salt and pepper
1 lb. whole wheat rotini
1 large yellow onion, diced
2 Tbs. butter
3 oz. cream cheese
2 cups cheddar cheese, shredded + more for garnish
1-2 cups. vegetable broth (as needed)

Instructions:
1. Pre-heat the oven to 350 F.
2. Halve the squash, scoop out the seeds, then cut into large chunks. Place the chunks in a baking pan, fill pan half way up with boiling water, and bake for 1 hour, or until fork-tender. Remove from oven and allow to cool for a bit.
3. Scrape out the flesh and purée with the milk. When squash is smooth, add the walnuts and purée until walnuts are coarsely chopped throughout. Salt and pepper to taste.
4. Cook pasta according to directions.
5. Melt butter in a large sauce pan over medium heat. Add onions and sauté for several minutes until onions are golden and translucent. Stir in squash purée and cream cheese, and combine. Turn the heat off, and stir in the cheddar cheese until combined.
6. Combine pasta and squash/cheese mixture, adding vegetable broth as needed for getting the right consistency. Serve with extra cheese and toasted walnuts to garnish.

Tomato Chutney Risotto

Tomato Chutney Risotto
adapted from Pham Fatale

Ingredients:
4 Tbs. olive oil
2 cloves garlic, minced
1 leek (green-part only), thinly sliced
2 cups long-grained rice
4 cups vegetable stock, warm
1 cup tomato chutney (recipe here)
1 Tbs. sun-dried tomatoes packed in oil, chopped
1 Tbs. curly parsley leaves, chopped

Instructions:
1. In a pot, heat oil on medium-high heat, and saute until golden (30 secs). Add leeks and stir until light golden. Add rice, completely coat all grains in oil.
2. Add 2 cups vegetable stock, and bring to a boil, stirring constantly. Then change to medium-low heat cover, and cook for 10 minutes.
3. Add 2/3 cups chutney and the remaining 2 cups of stock. Cover, and simmer for another 25 minutes.
4. Add the remaining 1/3 cup of chutney, adjust seasoning with salt and pepper, garnish with sun-dried tomatoes, and let sit for 5 minutes. Garnish with parsley before serving.

French Onion Soup

Definitely one of the most delicious and professional made things I've ever done. So tasty, and a French girl who was over eating gave it the official seal of approval. Win!

I adapted Alton Brown's French Onion Soup recipe to be vegetarian. I think I did a good job : )

French Onion Soup
adapted from Alton Brown

Ingredients:
4 lbs. sweet onions
3 Tbs. butter
2 tsp. salt
2 cups white wine
20 oz. vegetable broth
10 oz. apple cider or juice
Bouquet garni: thyme sprigs, bay leaf, and parsley tied together with string
1 loaf french bread
salt and pepper
splash cognac
1 cup Gruyere cheese, grated

Instructions:
1. Heat 2 large pans on medium-high heat. Slice onions into thin half moons.
2. Divide butter into the two pans, melt, and then add onions. Add 1 tsp. salt to each pan. Cook, scrapping bottom of pan constantly, until all onions are completely caramelized (25 minutes).
3. Combine caramelized onions into one pan, and add enough wine to cover onions, and turn heat to high until wine is reduced to syrupy consistency.
4. Add broth, apple cider, and boquet garni to pan. Reduce heat and simmer for 15-20 minutes.
5. Heat broiler in oven, placing rack in top 1/3rd of oven.
6. Cut about 1/4th of the french loaf into 1" cubes. Place on backing sheet, and broil bread cubes for 1 minute.
7. Season soup mixture with salt, pepper, and cognac. Remove boquet garni and ladle soup into ramekins. Place bread cubes into ramekins, and cover with grated Gruyere. Place ramekins on baking sheet or pan, and broil for 1-2 minutes, until cheese is golden and bubbly.