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Chef Cindy

Soups

Potato Leek Soup with Crispy Leeks & Chili Pepper Flakes

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Potato Leek Soup with Crispy Leeks & Chili Pepper Flakes

Food = Nourishment = Memories

Although we all know the main purpose of food is for nourishment, there are also many sentiments attached to food which can bring back memories. Sometimes it can remind us of places we’ve traveled to, or a person we ate that particular meal with. Food can also bring comfort, not only because it tastes good, but for the childhood stories attached to it. Potato Leek Soup is one of those dishes that holds a special place in my heart!

When I make potato leek soup, it brings me back to my childhood. My Scottish neighbor, whom my family was very close to, used to make a version of this soup referred to as Cock-a-leekie. It is known as “Scotland’s National Soup” and is made with chicken stock, leeks, assorted vegetables, and barley or rice to thicken it. My neighbor, (a.k.a. “Uncle” Arthur because anyone close to our family instantly became my aunt or uncle), would use instant mashed potatoes to thicken it, and a chunk of butter for extra flavor. It is a “comfort food” memory for me and has influenced my taste buds to replicate over the years.

My version of Potato Leek Soup Recipe is a “wee” bit healthier and vegan, with a special twist of toppings for some extra flavor. I use “real” russet potatoes, vegetable broth and no dairy at all. I always enjoy a little bit of texture so the crispy “fried” leeks on top are a nice addition to the soup. Top it with some store bought chili pepper flakes for a little kick or you can even make your own chili pepper flakes for a special touch!

So whatever your memory or version of potato leek soup is, be creative and enjoy!

How do I make Vegan Potato Leek Soup?

It is quite simple to convert the recipe to a vegan version. Simply substitute butter with olive oil, chicken stock with vegetable broth and dairy with coconut milk.

  • Sauté onions, leeks and garlic in olive oil
  • Add potatoes, broth and herbs
Cook for 30 minutes, then purée
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Potato Leek Soup with Crispy Leeks & Chili Pepper Flakes

  • Author: Chef Cindy
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Cook, Instant Pot
  • Cuisine: Vegan
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Description

Potato Leek Soup is healthy and super easy to make any day of the week. Using coconut milk helps to make it creamy and vegan – no dairy required!

Scale

Ingredients

2 teaspoons olive oil

1/2 large onion (1 cup), diced

2 leeks (1 leek set aside for frying)

1 garlic clove (optional), chopped

5 medium russet potatoes (5 cups) 

 1 teaspoon salt

1 bay leaf

3 sprigs thyme

6 cups vegetable broth

1 teaspoon lemon juice

1 cup coconut milk

3 tablespoons (high heat) grape seed oil

chives, chopped

red chili pepper flakes

 

Instructions

  1. Peel, clean & cube the potatoes. Dice onion. Trim off the root end of the leek and most of the green end. Cut the leek in half lengthwise. remove the outer layer and slice. Rinse well. 
  2. Heat 2 tablespoons olive oil, in a dutch oven or a large pot. Cook onions for 5 minutes, then add leeks and garlic. Cook for an additional 5 minutes. 
  3. Add the potatoes, salt, bay leaf, thyme and vegetable broth. Partially cover and cook for 30 minutes.
  4. While the soup is cooking, cut and fry the leeks – Clean and trim the leek the same as in Step 1. Cut the leek into 3 inch lengthwise strips (cut in 1/2 lengthwise and them into strips). Dry the leeks thoroughly. Heat 3 tablespoons grape seed oil in a small fry pan. Add leeks in small batches, remove with tongs when golden brown and place on paper towels to soak up excess oil. Set the fried leeks aside when done,
  5. When potatoes are done, remove the bay leaf and thyme. Use a hand immersion blender or a mixer to puree the soup. Stir in the lemon juice and coconut milk. Heat on low until desired temperature is reached. Season with salt and pepper to taste.
  6. Ladle into bowls and top with fried leeks and red chili pepper flakes.

Notes

*Cooks in half the time using an Instant Pot 

Keywords: potato leek soup recipe vegan, potato leek soup vegan, healthy potato leek soup

Vegan Split Pea Soup Recipe

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Split Pea Soup is a traditional, hearty winter soup and is usually made with chunks of vegetables and ham for its flavor. No need for ham in this vegan version of Split Pea Soup! Vegan Split Pea Soup gets its delicious savory taste from Thai Green Curry Paste which has ingredients such as curry, green chiles, lemongrass, ginger and turmeric. The curry paste adds a unique kick to the soup without overpowering the peas. You can use store bought or simply make your own Vegan Thai Green Curry Paste where you can adjust the heat according to your taste buds. In addition, I added some frozen petite green peas for more intense pea taste and vibrant green color. The roasted shiitake mushrooms, red potatoes, and chives gave the soup the final touches of taste and texture!

HOW TO MAKE VEGAN SPLIT PEA SOUP

Split Pea Soup is an easy to make, one pot soup! Simply prepare your ingredients – carrots, celery & garlic – sauté it in the pot – add your peas, broth and spices – cook for up to 40 minutes – blend (or not, your choice) and you are ready to enjoy a hot bowl of split pea soup!

I chose to make this in an Instant Pot. The time to cook the soup was reduced in half – just 20 minutes!

While the soup was cooking, I had some extra time on my hands …

so if you’re like me, I have to take my dishes to the next level with some toppings. I almost always have shiitake in my refrigerator so that was a no-brainer. I added some red potatoes and roasted them while the soup was cooking. This adds a great crispy & salty element of taste & texture to the soup. A few chopped chives and wallah … so yummy!!

Vegan Split Pea Soup – get creative with placement of your toppings!
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Vegan Split Pea Soup

  • Author: Chef Cindy
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 2 – 4 servings 1x
  • Category: Soup, Vegan
  • Method: Cook, Instant Pot
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Description

This is a vegan version of Split Pea Soup that is rich in flavor from the ingredients with an added kick from Thai Green Curry Paste. Top with roasted shiitake & potatoes and  chives and you have a delicious & hearty winter soup!

Scale

Ingredients

1 tablespoon olive oil

1/2 onion, diced

4 white/yellow carrots, peeled and sliced

2 celery sticks, sliced 

2 garlic cloves, chopped

1 cup green split peas, rinsed and sorted*

40 ounces vegetable broth

2 bay leafs

3 red potatoes, bite size cubes 

1 package shiitake mushrooms, sliced

1 lemon, juiced

1 cup frozen peas

1/2 teaspoon green curry paste

salt & pepper to taste

Instructions

  1. In a large pot**, add olive oil, carrots, celery, onion, garlic and sauté a few minutes. Add the green split peas, broth and bay leaves. Cook for 40 minutes or until the peas are softened and mushy.
  2. On a parchment lined baking sheet, roast the potatoes and shiitakes at 350° for approximately 20-30 minutes until crispy. 
  3. Cook the frozen green peas in a separate pot if you want to use some as topping. Otherwise, add it to the large pot and cook with the soup. 
  4. Skim the top of the soup, if any buildup. Transfer to a blender and puree.
  5. Transfer back to the pot to heat. Add the curry paste, 1 tablespoon (or  more) of lemon and salt & pepper to taste (if desired).  Ladle into bowls and top with potatoes, shiitakes and chopped chives.

Notes

* Sort thru the peas to make assure there aren’t any pebbles in the batch.

* *Use an Instant Pot to reduce cook time. Heat first 5 ingredients in sauté mode for 5 – 7 minutes. Add the split peas, broth, bay leaves and cook under high pressure for 20 minutes.

Keywords: split pea vegan recipe, vegan split pea soup, vegan split pea soup instant pot,

Sweet Potato, Chickpea and Red Lentil Soup (Vegan)

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Sweet Potato, Chickpea and Red Lentil Soup topped with Cashew Cream & Harissa

I love the combination of sweet potatoes, chickpeas and lentils! They are the perfect blend of ingredients for a hearty winter soup that’s vegan also. This recipe is incredibly quick and easy to make, especially when using an Instant Pot. I decided to cook dried beans in the Instant Pot, while preparing the soup on the cooktop, but it is even easier doing it all in an Instant Pot with prepared ahead, cooked beans. Therefore, I will skip the step of cooking the beans, in this recipe and jump straight to the soup. See my post on how to prepare cooked beans in an Instant Pot.

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Sweet Potato, Chickpea and Red Lentil Soup (Vegan)

  • Author: Cindy
  • Prep Time: 10 min
  • Cook Time: 12
  • Total Time: 22 minutes
  • Yield: 4 – 6 Servings 1x
  • Category: Soup, Dinner
  • Method: Instant Pot, Cooktop
  • Cuisine: Vegan
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Description

Sweet Potato, Chickpea and Red Lentil Soup is a delicious blend of sweet & savory flavors all in one bowl of soup! 

Scale

Ingredients

1/2 large onion, diced 

1 leek, chopped (mostly white part)

2 garlic cloves, chopped

2 celery stalks, finely diced

2 tablespoons oil

1 teaspoon salt

2 large sweet potatoes, peeled & cubed

32 ounces vegetable broth

1 cup red lentils, rinsed

26 ounces chopped tomatoes

1 cup water

1 teaspoon fresh ginger, grated

1 teaspoon coriander

1 cup cooked chickpeas, drained

1 teaspoon lemon juice

2 tablespoons fresh cilantro, chopped

1 tablespoon fresh parsley

1 cup prepared cashew cream **

1/2 teaspoon harissa

Instructions

  1. Set the Instant Pot to the Sauté function. Heat the olive oil and add the onion. Sauté for 5 minutes and then add the leek, garlic, celery and salt. Cook for an additional 5-7 minutes until softened.
  2. Add the sweet potatoes, broth, lentils, tomatoes, water, ginger, coriander and chickpeas. Set the Instant Pot to high pressure for 5 minutes, then release the pressure manually. *See Notes 
  3. Add the lemon juice, 1 tablespoon cilantro and 1 tablespoon parsley. Stir and season with desired salt and pepper.
  4. Ladle into bowls and top with 1 tablespoon of cashew cream and a sprinkle of chopped cilantro. Add a dash of harissa on top for an extra kick of heat!

Notes

*If preparing this on a cooktop, just cover the pot at Step 2 and let it cook for an additional minutes 15 – 20 minutes. 

**Cashew Cream – soak 1 cup cashews in 2 cups water overnight. Drain soaking water. Add cashews to blender with 1/2 cup water, 1- 2 sliced dates (or preferred sweetener) and 1/8 teaspoon sea salt. Blend until smooth. 

Keywords: Instant Pot Vegan Soup, Sweet Potato and Red Lentil Soup, Vegan Soup

Roasted Butternut Squash Soup Recipe

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Roasted Butternut Squash Soup

Besides being surrounded by beautiful colors from the fall foliage here in the northeast, we delight in the abundance of squash that becomes available to us from our local farmers or markets. Roasted Butternut Squash Soup Recipe is one of my favorite fall dishes to make!

Squash – Delicata, Acorn, Butternut, Pumpkin, Kaboucha ….

The easiest way to cook most squashes and pumpkins are to simply place them in the oven and bake them. Once they can be pierced easily with a fork, they can be sliced open, seeds scraped out and then scoop out the “flesh” to be used in a recipe.

I prefer to peel & then roast!

Butternut Squash prepped , cubed and ready to be roasted
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Roasted Butternut Squash Soup Recipe

  • Author: Cindy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 – 6 servings 1x
  • Category: Soup
  • Method: Cook
  • Cuisine: Vegan
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Description

Roasted Butternut Squash Soup is a fall favorite of mine throughout the season and for Thanksgiving. This is a great vegan/vegetarian version topped with 

Scale

Ingredients

I Butternut Squash, large

2 tablespoons extra virgin olive oil

2 tablespoon maple syrup

1/2 teaspoon salt

1/2 large onion

1 garlic clove

1 tablespoon oil

1/2 teaspoon salt

2 cups water

4 cups vegetable stock

1 cinnamon stick

2 bay leaves

1/2 teaspoon thyme

2 tablespoons Pepitas (punmpkin seeds)

1/4 tsp oil 

cinnamon

cayenne pepper

sea salt

2 – 3 tablespoons Pumpkin Seed Oil 

3 sage leaves chopped fine

Instructions

  1. Preheat oven to 375°.
  2. Peel and seed the butternut squash. Cut into cubes and put in a large bowl or measuring cup. It should be approximately 4 – 6 cups of butternut squash. 
  3. Pour maple syrup and olive oil into the bowl and mix thoroughly. Sprinkle with salt and stir.
  4. Spread on a lined baking sheet and roast in oven for approximately 45 minutes.
  5. While roasting, dice 1/2 onion and chop garlic.
  6. In a large pot, heat 1 tablespoon oil, add onion and cook until softened. Add garlic and keep on heat for another 5 minutes without browning the garlic.
  7. Add 2 cups of water and 4 cups of vegetable stock to the pot. Add in the cinnamon stick, bay leaves and thyme.
  8. Simmer on low heat or set aside until the squash is ready. Add 4 cups of squash to the pot and cook on med-low heat for another 30 minutes. *
  9. Remove the cinnamon stick and bay leaves. You can blend with a hand blender right in the pot. Or, ladle carefully into a blender (in batches 1/2 way filled & top open  to let heat escape – but covered with a cloth). Blend until there are no more chunks and the soup is smooth.
  10. Set aside covered in a pot. 
  11. Place Pepitas on a baking sheet. Drizzle with olive oil and a small sprinkle of cinnamon, salt and cayenne and toast in the oven at 275° for 5 – 7 min. 
  12. Heat soup and add more water or vegetable stock to thin out to desired consistency. Ladle soup into bowls. Top with Pepitas, a drizzle of oil and some chopped sage.

Notes

*If there is more than 4 cups of squash, you can set aside for using in another recipe (see chef cindy’s site for other ideas) or you can add to the soup and just add more water.

Keywords: Butternut Squash Soup, Vegan, Vegeatrian, Thanksgiving, Fall, Autumn