Stoup’s On

As temperatures decrease and our days shorten, I am drawn to the warmth and comfort of soup.  Although I could eat soup daily, my family disagrees, so Tempslately we’ve been having a lot of stoup, or stew-like soup.  As with all of my recipes, please use them as a template and adjust based on what you have on hand and what you like.

Broccoli Sweet Potato Curry Stoup

Serves 4

3 – 4 c broccoli florets

2 – 3 c white beans

2 medium sweet potatoes

1 can coconut milk

1 T curry powder

water

Optional: kafir lime leaf

Microwave the sweet potatoes for 3 minutes to soften.  In a pot over medium heat, whisk the curry powder into the coconut milk.  Chop the large broccoli florets into bite-sized pieces and dice the sweet potatoes.  Add remainder of ingredients and water to reach desired consistency.  Cover, and cook over medium heat until the veggies have softened.  Add more curry powder if needed, and remove kafir lime leaf before serving.

 

Fickin and Rice Stoup

Serves 4

3 Delight non-GMO soy patties or 1/2 batch chicken-like seitan

5 c cooked rice

1 carton of No Chicken Broth

1 onion, diced

2 carrots, diced

2 cloves garlic, minced

Parsley, thyme, rosemary, tarragon, pepper to taste

Sautee the veggies or if short on time, just boil them in the broth.  Add the fickin (fake chicken) and rice and heat through.  Adjust seasonings, add more broth if desired, and serve.

 

Beef Stoup

Serves 6

1 batch of beef-like seitan using 2T Better Than Bouillon No Beef Base for the broth

4 – 5 c cooked brown rice

2 onions, diced

3 carrots, sliced into coins

1 green pepper, diced

4 cloves of garlic, chopped or minced

Broth or water with additional No Beef Base

Thyme, rosemary, oregano, pepper

Make the seitan and while it’s steaming, start the rice and chop the veggies.  You can also make the seitan and rice in advance so the meal comes together faster for a weeknight meal.  In a large pot, sauté the veggies using a little water as needed to prevent sticking.  Once the veggies have softened, add the broth and herbs.  Cover and cook over medium heat until the veggies have reached the desired texture.  Slice the beef-like seitan then cut into strips or bite-sized pieces.  Add the rice and seitan and heat through.  Taste and adjust seasonings, adding more broth if needed for soup.

 

Thai Butternut Soup

Serves 4

1 medium butternut squash or 4 c diced squash

2 c vegetable broth

1 onion, diced

2 T Thai red curry paste

1 can coconut milk

1 T or 3 cloves minced garlic

Cook the squash in the broth (I used No Chicken broth) until soft and add to blender.  Sautee the onion in a little water until translucent and add to blender.  Add rest of ingredients to blender and puree.  Serve immediately, transfer to crockpot to keep warm for a few hours, or refrigerate.  Add more broth or coconut milk as needed to reach desired consistency, particularly upon reheating.

IF you transport this soup in the car for say a work potluck lunch, please adequately secure the crockpot.  Although the soup smells and tastes great, it’s not something you want to smell for days on end. . .ThaiButternutSoup

 

Comments

  1. Melanie Smith says:

    Hey Catherine! It was great seeing you at Bethany’s on Saturday. I was wondering if you might be so kind as to post the recipe for the yummy kale, white bean and sweet potato dish that you brought to share. Thanks!