While the weather in Bangkok continues to be in the 30s, it feels like everywhere else in the world is starting to get their 'hygge' on and the blogosphere is turning to warming soups, stews and of course pumpkin season is upon us. This soup, while not made of pumpkin is still delicious, creamy and warming. Better yet, it's pretty cheap to make requiring only canned tomatoes, not fresh. This soup would make a great first course for a dinner party or even for thanksgiving or another festive occasion. It freezes well too! There's a video below so make sure you check that out.
Serves 4 as starter
⅓ cup cashew nuts
2 tbsp olive oil
1 onion finely chopped
1 carrot finely chopped
3 cloves of garlic minced
1 stalk celery finely chopped
2 tbsp flour
4 cups vegetable stock
2 cans of crushed tomatoes
1 tbsp fresh parsley
1 tsp thyme
1 bay leaf
Salt and pepper to taste
Fresh basil chiffonade for garnish
Grilled cheese (will make 2 sandwiches)
4 slices of bread
vegan cheese shreds
1 tbsp of vegan butter for frying divided
In a large saucepan add the olive oil and head to medium high. Add the onion, carrots and celery and cook for 7 minutes stirring frequently until the onions are translucent.
Add the garlic and cook for a further 30 seconds. Add the flour and stir frequently for 2 minutes until the flour has a nutty colour. Add the tomatoes, bay leaf, cashews and stock, bring to the boil then lower the heat to a simmer and cook for 30 minutes.
While the soup of cooking, assemble the sandwich. Heat a large frying pan and add half of the vegan butter. When melted, carefully place the sandwiches into the pan. Turn the heat down to medium low. Cook for 5 minutes until the base of the sandwich is golden brown. Spread the rest of the butter on top of the sandwiches and flip them. Cook slowly until the cheese is melted and the other side is also golden.
Back to the soup. Remove the bayleaf and blend soup until completely smooth. For an extra smooth consistency, sieve the soup. Place in a bowl and garnish with chiffonade basil and serve with a grilled vegan cheese sandwich.
I had, what I call, my awakening thanks to Brighde Reed. I never felt good about eating meat, but I continued to do so because "it's part of the natural food chain", or "we need protein"... things so ingrained in many of our heads since childhood. A few inquisitive questions to Brighde, quite simply, changed everything. She helped me see that we humans can actually live a healthier life on a plant based diet. I had no more excuses. What made changing my ways so easy, though, was how Brighde opened my eyes to the fact that a Vegan diet isn't so much about the things you can't eat, but more about the things you can! I've never had so much fun in the kitchen, making and creating things I thought I'd have to give up, impressing people with delicious food that's, *gasp*... vegan!