Vegan Chilled Sweet Corn Soup with Coconut Milk

Vegan Chilled Sweet Corn Soup with Coconut Milk

Corn is so underrated. Yes you can put them on the BBQ and they will taste nice but it can be used for so much more.

We are still having very hot weather here so I’m always on the look for something cool but satiating for dinner.

Try out this very delicious soup with corn and coconut milk, the latter makes the texture like a soup with cream.

Yields 4

Vegan Chilled Sweet Corn Soup with Coconut Milk

40 minCook Time

40 minTotal Time

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Ingredients

  • For the toasted coconut
  • 1/3 cup /45 g unsweetened large coconut flakes
  • For the soup
  • 3 tablespoons oil (almond, coconut or olive)
  • 2 large shallots - skinned and cut in 1/4? pieces
  • 1/8 teaspoon ground cayenne
  • 5 large ears fresh corn - husks removed and kernels shaved off the cob with a sharp knife
  • 2 cups vegetable stock
  • 2-1/2 cups / 6.25 dl / 625 ml light unsweetened coconut milk
  • 1 teaspoon sea salt
  • 1 jalapeño pepper
  • fine smoked salts or fleur de sel as garnish

Instructions

  1. Preheat the oven to 375°F / 190C.
  2. Put the coconut flakes on a small baking sheet and bake for 2 to 3 minutes untill they are golden. Set aside.
  3. Heat a large pot over medium-high heat.
  4. Add oil, shallots and cayenne-pepper and sauté for 2 minutes until the shallots have softened, remember to stir a little.
  5. Then add corn and continue to sauté for 2 or 3 minutes until the corn is translucent, remember to stir here as well.
  6. Add the stock, coconut milk and salt and heat up to a boil.
  7. Then reduce heat to medium/medium-low, cover the pot and simmer for approx. 10 minutes until the corn is tender.
  8. Purée the soup until smooth - about 2 to 3 minutes - then strain in a medium-meshed sieve. Throw out the pulp and season if needed.
  9. Cool the soup to room temperature and then transfer to a container and refrigerate until well chilled, for a minimum of 4 hours or up to 3 days.
  10. Slice the jalapeño crosswise in thin slices. Garnish with the toasted coconut flakes and the jalapeño slices, sprinkle with the smoked salts and enjoy.
Cuisine: Vegan | Recipe Type: Soup
6.8
http://allveganfoods.com/vegan-chilled-sweet-corn-soup/

 

 

Read more at: http://www.huffingtonpost.com/

Photo Credit: https://flic.kr/p/2wktA7

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Genuine Gazpacho from Andalusia

Genuine Gazpacho from Andalusia

vegan gazpacho from andalucisaOkay, so I hear you say, “Gazpacho is tomato soup served with ice cubes,” right? Well, yes and no. True, if you go to a restaurant you will most likely find a gazpacho made of tomatoes and onions. If you are lucky, it will also have cucumber and garlic, all pureed into a soup and served chilled. However, that is not what Andalusian gazpacho is about.

Gazpacho originates in stale bread and olive oil. Yes, that’s true. Yet we’re not sure if comes from the Romans or the Moors. One thing we do know is that people have been eating all versions of bread and olive soup in the Mediterranean since the beginning of time. And these days you will find gazpacho in many flavors, even a white one made of almonds and grapes.

Here is a bit of history. Today we want tasty food that doesn’t harm animals and that is healthy for us. Vegetables alone are not optimal for your body. As an example, your body needs fat in order to break down and make use of fat-soluble vitamins. In order to get a full healthy meal, it’s essential to add fat to your veggies. I have tasted gazpacho without oil, and in all honesty, I didn’t like the watered down version. I have spent too much time in the Mediterranean to accept this as delicious.  This version is a creamy, smooth and olive oil flavored version from Andalusia.

Tomatoes: in the summer I stay in Finland and the tomatoes are not bad but you rarely see really ripe ones. Once I tried to make a gazpacho with not so ripe tomatoes, and the taste was not that good, a far from perfect gazpacho. So, ripe tomatoes are a must.

Salt: the reason it is important to add salt to the veggies is so we get the most juice/water out of them (short version).

Oil: The recipe calls for olive oil, you can also use walnut or avocado oil, both are healthy and have great taste. Please do not leave out the oil for slimming purposes, I promise this fat will be used by your body; digestion system and brains as a minimum.

You will need approximately 2 hours to make this. When it is done it can be stored in the fridge for 3 days, provided it is in an airtight container.

And yes you can leave out the sherry

So without further ado, here’s the recipe:

Yields 6

Genuine Gazpacho from Andalusia

You will need a blender.

30 minPrep Time

1 hr, 30 Cook Time

2 hrTotal Time

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Ingredients

  • 4 large very ripe tomatoes, cored and cut into rough 1-inch / 2.5 cm chunks
  • 1 small cucumber, peeled, seeded, and cut into rough 1-inch / 2.5 cm chunks
  • 1 small small red onion, peeled and cut into rough 1-inch / 2.5 cm chunks
  • 1 medium bell pepper (color to your taste), cored, seeded, and cut into rough 1-inch / 2.5 cm chunks
  • 2 cloves garlic, peeled and smashed
  • 1-1/2 teaspoons Himalayan salt, plus more to taste
  • 2 slices white sandwich bread, crusts removed, torn into rough 1-inch / 2.5 cm pieces
  • 1 cup / 2.3 dl extra-virgin olive oil, plus more for serving
  • 2 tablespoons sherry vinegar, plus more for serving
  • 2 tablespoons finely minced chives
  • Freshly ground black pepper

Instructions

  1. Put tomatoes, cucumber, onion, pepper, garlic, and salt in a large bowl and toss to coat thoroughly. Let sit at room temperature for 30 minutes. Drain juices into a large bowl and add the bread. Put the drained vegetables to a baking sheet with a rim and place in freezer until vegetables are frozen, approximately 30 minute.
  2. Take vegetables out of the freezer and allow to sit at room temperature until mostly thawed, again approximately 30 minutes. Put vegetables and all their juices in the bowl with soaked bread.
  3. Working in two batches as necessary, blend vegetables, juice, and bread at high speed, slowly drizzling olive oil and sherry vinegar into blender as it blends. Strain soup through a fine mesh strainer into a large bowl. Season to taste with salt and black pepper.
  4. Serve, drizzling each bowl with olive oil, a few sprinkles of sherry vinegar, extra cracked black pepper, and chives.
  5. Gazpacho can be stored in an airtight container in the refrigerator for up to 3 days.
Cuisine: Vegan | Recipe Type: Soup
6.8
http://allveganfoods.com/genuine-gazpacho-andalusia/

 

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Healthy Vegan Miso soup with sesame broccoli and mushroom

Healthy Vegan Miso soup with sesame broccoli and mushroom

vegan miso soupEven in this hot weather we are having here, I sometimes crave a bowl of soup. But it has to be light and simple.

This one is easy and delicious and does not come off winterish. Another good part about it is that you use the broccoli stem. If you are not used to do this, now is the time to be introduced to less food-waste on the broccoli part.

And Wakame is seaweed. 1 cup = 2.3 dl.

Yields 6

Vegan Miso soup with sesame broccoli and mushroom

Miso soup with broccoli and mushroom

5 minPrep Time

15 minCook Time

20 minTotal Time

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Ingredients

  • 6 cups vegetable broth (I used No-chicken Broth)
  • 1/2 cup (.35 ounce) dried sliced shiitake mushrooms
  • 1 tablespoon dried shredded wakame (optional, but good)
  • 1 cup sliced white mushrooms
  • 1/2 carton (about 6 ounces) firm silken tofu, cut into 1/2-inch cubes (I used Mori-nu Lite)
  • 2-3 tablespoons white miso

Instructions

  1. Bring the vegetable broth to a boil and add the dried mushrooms and seaweed.
  2. (If you are using whole dried mushrooms, add them now,
  3. let them soften, and remove them and slice before adding back to the pan with the other ingredients.)
  4. Simmer until mushrooms are softened, about 10 minutes.
  5. Add the button mushrooms and silken tofu and simmer until the mushrooms are tender.
  6. Ladle out about 1/2 cup of the broth and stir it into 2 tablespoons of the miso.
  7. Mix until smooth and add to the pot.
  8. Taste, and if more miso is needed, repeat the process with another tablespoon of miso.
  9. Allow the soup to simmer for about 5 more minutes without boiling and serve.
Recipe Type: Soup
6.8
http://allveganfoods.com/healthy-vegan-miso-soup-sesame-broccoli-mushroom/

 

Get more recipes at: http://blog.fatfreevegan.com/2007/10/double-mushroom-miso-soup-and-sesame.html

Photo Credit: https://flic.kr/p/9mAREa

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Vegan Chilled Pea Avocado Soup

Vegan Chilled Pea Avocado Soup

vegan avocado pea soup… and raw provided you use fresh peas, frozen peas may not be raw.

It’s still hot here, so a cold soup it will be for dinner, we serve it with bread.

Yields 2

Vegan Chilled Pea Avocado Soup

1 cup = 2.3 dl. Salt and pepper is to taste, so use how much or little you like. To make this kid's approved leave out the onion, chop an onion and serve on top for the adults.

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Ingredients

  • 2 cups peas
  • 1 avocado
  • 1-1/2 cups almond milk
  • 1 small onion
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Put everything in a blender and and puree until very smooth
  2. Place in the fridge for an hour's time
  3. If really hot add 1 handful of ice cubes.
6.8
http://allveganfoods.com/vegan-chilled-pea-avocado-soup/

Nutrition

Calories: 298 cal
Fat: 19 g
Protein: 12 g

 

Photo credit: Isabel Eyre

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Why not Try a Vegan Broccoli Soup

Why not Try a Vegan Broccoli Soup

vegan broccoli soupThis vegan broccoli soup takes 10 minutes to make and is healthy & yummy.

The recipe says vegan butter, used almond butter and had no vegan parmesan cheese, so I left it out and still it was a success.

Go here for the recipe: http://amazekitchen.blogspot.co.nz

Photo Credit: Zsuzsanna Kilian

 

 

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