Forget about the world for a second, while you’re enjoying this comforting warming lentil coconut soup. Rich in taste and easy to make, this soup truly has it all.…
I’m starting a new segment! One where I’ll be trying recipes and reviewing vegan cookbooks. Over the past few months I’ve been growing an appreciation for all the hard work and effort that goes into creating a cookbook, this is why I’d like to support my fellow vegans who are sharing their recipes with us. So to spread the love and hard work I’ll be sharing some vegan cookbook reviews every single month.
It’s Oktober which means another batch of halloween inspired dishes will be appearing throughout the month, and we’ll be kicking it off with this purple soup. Serve this to your guests during a halloween party, “uhm what is this?” they will probably ask, looking at you like your some kind of witch. The moment they’ll try the soup though, this is when they’ll get it, they’ll be left bewitched.
What to do with that leftover piece of bread? Well don’t feed it to the ducks, as I’ve learned that feeding ducks bread is actually bad for them! We are also not throwing it away, we’ll be turning those dried out pieces of carbs into croutons fit for any salad, soup or snack!
“Vegan fish soup? Sounds a bit fishy to me”, this might come to mind when reading the title, and I wouldn’t blame you. This soup is my attempt at recreating a surinamese dish that I absolutely adore, and haven’t had in many years. The thought of ever having this soup again went away when I went vegan, until today!
In Sranan Tongo they call this soup “pepre watra” which translates to pepper water, but it’s basically a fish soup, a very very spicy fish soup. Traditionally this soup is eaten with cassava bread, or rice. This version of the traditional Native Surinamese dish will make your taste buds dance! Dishes like this transport me back to my childhood, they’re my ultimate comfort foods. By sharing these recipes I’m truly sharing a part of me, with you.
Winter might be over but you must be mistaken if you think that the soups are leaving this kitchen! Oh no, soups are a year round thing if you’d ask me, they just change from season to season. Winters are for hearty and warming soup with bold flavours, in spring I like to serve more light and fresh soups, during summer we have our cooling and refreshing soups and in fall everything involves either squash or pumpkin related so yeah, pumpkin soup?…
You might notice this isn’t labeled as a recipe, no it’s not a mistake, this is simply me sharing some inspiration! One thing I personally love about cooking is that it allows me to use my imagination, now I want to invite you to do the same, of course with a little inspiration. This will be the first of hopefully and probably many other inspo posts, where I’ll invite you to use your imagination to create a delicious dish without using a recipe. …
One of the things I really enjoy during the colder months are soups, eating a soup is like getting a warm hug from the inside out, they’re very comforting. Almost every single week I try to make a huge pot of soup that’ll last me a couple of days, they’re my go to prep meal! This weeks soup will feature two of my favourite things, carrots and curry.
fun fact: Carrots are actually one of my favourite root vegetables, especially eaten raw or juiced, the only downside is that I’m highly allergic to raw carrots.
This soup is creamy and full of flavour! I used one of my favourite masala curry powders which I buy at the Surinamese grocery stores, but you can use any curry powder you can find. We’ll be making this soup a bit creamy by adding some cauliflower, if you hate cauliflower you can always use potatoes or if you love coconut you can use a can of full fat coconut milk. Like with any other dish I encourage you to experiment and try out new flavours that will appeal to your taste buds! But don’t forget the main star which is our carrot and curry combination.
This is another post that will only require about 30 minutes to make (if you don’t count the chopping) and apart from chopping isn’t very labor intensive, which in my book makes this a quick and easy meal.
You can top this soup with some cilantro, pine nuts, black sesame seeds or whatever else your heart desires, maybe a drizzle of vegan sour cream or vegan yoghurt. It’s equally delicious topped with some fresh basil and some chopped spring onions.
Now let’s get cooking!
Spicy Carrot Curry Soup.
- 1 kilo carrots or 2 pounds
- 1 leek
- 1/2 cauliflower
- 1 onion
- 7 cloves garlic
- 1 cube vegetable bouillon
- 3 tbsp curry powder
- 8 cups water or enough to cover the vegetable.
- 1 chilli pepper or adjuma if you're brave
- 1 handful cilantro (optional)
- chop all the vegetables and start by sauteeing the onions and garlic for about 3 minutes. now add the carrots, cauliflower, leek and curry powder and stir it around for about 2 minutes.
- Now add the water, vegetable bouillon and pepper and let it simmer until the carrot and cauliflower are soft. Once they are soft you can blend it all using a stick blender or by blending it in a regular blender, until you get a smooth and creamy soup. serve with cilantro. Enjoy.
When the weather is getting colder, my food keeps getting warmer. Nothing beats a comforting bowl of soup on a cold autumn day. Split pea soup is a traditional dutch soup typically enjoyed in the winter times, when it starts freezing this soup will keep you warm. This soup is one of my favorite soups ever, so it wont come as a surprise that its impossible for me to wait till it gets winter to have some. So as soon it gets colder and the leaves are coming down i’ve found an excuse to make a big pot of “snert” (like we call it here in the Netherlands). traditionally people like to eat this soup with ham, sausage and all kinds of meats, but we’re keeping it cruelty free so none of that and more of the green stuff! And don’t be discouraged by its looks, it’s (mostly) the taste that matters.
I remember that as a child when we were strolling the christmas markets, it would be snowing and super cold outside, and there would always be these stands selling hot cocoa and snert. I’d always get a bowl of soup to warm me up from the inside out, so now every time i smell and taste split pea soup i get this warm comforting feeling of winter nostalgia!
I’ll be sharing a semi traditional recipe (i had to spice it up a bit) which u can use a guideline to making it yourself. The base of the soup is whats important but you can really use up any vegetable you have at home, no need to let them go to waste right? One of the veggies i always use is celeriac but if you can find it no problem just use celery, theres also no need to put potatoes, i just love to add them as a filler. Also feel free to top it with whatever, i went with sriracha because i love my food spicy and black sesame seeds, which is not at all traditional.
When you’re making this soup you cant just make one serving (if your can, how?) so if you’re planning on eating it the next day or even month i’ll give you some tips on how to store it. If you are making a big batch of split pea soup make sure to divide into smaller batches after cooking, this will help the soup cool down faster, thus avoiding the growth of bacteria which otherwise would decrease its shelf life. You can store it in the fridge until it gets sour or you can keep it in the freezer for approximately 3 months (when freezing make sure to divide the soup in small batches).
Now lets prep ourselves for winter and make a big batch of soup!
Split Pea Soup
- 2 1/2 cup green split peas
- 1/2 celeriac
- 1 leek
- 1 onion
- 1 carrot
- 1 potato (optional)
- 1 tbsp cumin
- 1/2 tsp rosemary dried
- 1/2 tsp garlic powder
- 1 tbsp crushed chillies (optional)
- salt to taste
- To decrease cooking time i like to soak my split peas for a couple of hours (totally optional) I fill a bowl with split peas and cover it with more then enough water. While the peas are soaking prep the rest of your soup. Chop the onion, slice and wash the leek, chop the carrot, peel the celeriac and cut the carrot.
- start by sautéing the onion and crushed chillies in some coconut oil (or water if you are avoiding oil). When your onions turn translucent rinse your split peas and add them to the pot with your carrot, leek, celeriac and potato. Give everything a good stir and add about 6 cups of water, cumin, garlic powder and rosemary (while adding the dried rosemary rub them between your fingers to release the flavours)
- Now bring the pot to a boil and then turn down the heat to medium/low. leave the soup to simmer for about an hour and keep stirring from time to time to avoid the ingredients to stick to the bottom.
- The secret to really nice split pea soup is to stir vigorously. This will help all the ingredients to break down better and create a really nice texture to the soup. If you want it to be silky smooth use a stick blender (i like my pea soup a bit more rustic so i never do this). You can cool the soup and refrigerate or freeze it for later use.