Saturday Soup Lunch

Cream of Fresh Tomato Soup

I'm on a soup kick lately.  Fall has a tendency to do that to me.  This is a great September recipe when there are tons of yummy vine-ripened tomatoes still in the markets.  It can easily be made dairy-free by simply omitting the cream completely, or by replacing it with Cashew Cream (recipe below).  Garnish it with basil, pine nuts, and parmesan.

e

Ingredients

• 3 tbsp. coconut oil
• 2 small yellow onions, roughly chopped
• 3 garlic cloves, minced
• 5 large tomatoes (organic, of course!)
• 2 tbsp. tomato paste
• 1/4 cup chopped fresh basil leaves
• About 4 cups of chicken or vegetable stock
• Salt and pepper
• 3/4 cup organic heavy cream
• Your choice of garnish

Method

• Heat oil in a large, heavy-bottomed pot over medium heat. Add onions and saute for about 10 minutes.
• Add the garlic and basil and cook for one minute.
• Add the tomato paste, tomatoes, chicken stock, salt and pepper.
• Bring the soup to a boil, lower the heat, and simmer, uncovered for about 30-40 minutes, until the tomatoes are very tender.
• Pour the soup into a blender (carefully, and in batches) or use a hand-held immersion blender (one of my FAVE kitchen tools) to blend the soup until smooth.
• Put the soup back in the pot over low-medium heat and stir in cream. 
• Leave the soup on the stove until it's hot, then serve, garnish, and enjoy!

Celery Root Soup with Granny Smith Apples

Celery Root Soup with Granny Smith Apples

I found this lovely Fall soup in The Conscious Cook by Tal Ronnen, an amazing vegan chef.  I love cooking soups, because there's so much room for creativity, and they always seem to make me feel good.  This one is creamy and delicious, dairy free, and full of flavour.   Plus, it's pretty, and the chive oil looks impressive. 

Ingredients

• 3 tablespoons extra-virgin olive oil or coconut oil
• 2 medium celery roots, peeled and cut into 1-inch cubes
• 2 stalks celery, chopped
• 2 quarts low-sodium organic chicken or vegetable stock
• 1 large onion, chopped
• 1 bay leaf
• 1 cup thick cashew cream (see recipe above)
• freshly ground black pepper
• 1 Granny Smith apple, unpeeled, very finely diced

Method

• Place a large stock pot over medium heat, add oil.
• Add the celery root, celery and onion and saute for 6-10 minutes, stirring often, until soft, but not brown.  Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes.  
• Add the cashew cream and simmer for an additional 10 minutes.  
• Working in batch, carefully add the mixture to blender (cover with a dish towel) and blend until smooth OR if you have a hand blender (I find this much easier), blend the mixture right in the stock pot.
• Ladle into bowls, and place a spoonful of diced apple in the middle of each.  If you want to get really fancy, dot with chive oil (see below).   

Chive Oil

In a blender, combine one small bunch of fresh chives, with 1/2 cup olive oil, and one pinch of sea salt.  Blend until smooth, then run through fine mesh sieve.  Pour into a squeeze bottle and have fun!

Serves 6.

http://www.talronnen.com/