Thursday, February 28, 2008

Broccoli Soup

Once again we have to give props to our local library for ordering a book we requested. This time it was the Real Food Daily Cookbook. I had seen other bloggers mentioning this book and I had flipped through it in bookstores; now I'm anxious to try more recipes from our borrowed copy. The first thing we tried was the broccoli soup with red pepper crème. It's a fairly basic soup with broccoli and spinach, but the red pepper crème really makes it pop. It's a snap to make too - just buzz a roasted red pepper, 1/4 c. raw cashews, 2 Tbs. soy milk, 1 Tbs. lemon juice and 1/2 tsp. salt in a food processor until smooth and creamy. There are some interesting seitan recipes in this book too so maybe we'll try one of those next.

17 comments:

Anonymous said...

Here's what I have made:

Cheddar Cheese (this turned out terrible for me, the texture was thick and difficult)

Spanish Rice (this is a staple for us now)

Peanut Butter Jam Cookies and Chocolate Chip Cookies (both good and you have to love the non-white flour and lack of sugar)

Coconut Cream Pie (I loved the batter, but thought it had a tofu taste overnight)

My favorite though is the raw salad with the peanut dressing. So good!

vijita said...

Looks amazing! I must must must recommend the carrot cake in that book. 'tis incredible.

Veggie Cookster said...

Such a pretty picture! Soup would taste great right now as we're getting drenched in snow! I've never heard of that book... will check it out. :)

pleasantly plump vegan said...

beautiful swirl

Bianca said...

Pretty! I love how a nice, tasty garnish really adds to the look of a creamed soup.

Courtney said...

I am so jealous of your library! I have requested numerous books from my library system (a very large city public library system that has virtually no vegan cookbooks) and they have not gotten any of them!

Your presentation on the soup is lovely--almost too pretty to eat. Almost!

Anonymous said...

Try the club sandwiches. I use premade veggie bacon to save time, but the seitan recipe with the panko breading is really worth making. Delicious.

The portabello sandwiches are also great.

Chris said...

Thanks for all the tips on recipes to try! The book is due back in another week but maybe we'll be able to renew it - or at least get it again later.

Vegan_Noodle said...

Looks delicious!! I've been wanting to check that one out as well!

Andrea Z said...

The orange, green and blue look great together. Thanks for posting the red pepper créme - I've been looking for a sauce like this to use in a polenta dish. This one sounds easy and delicious.

Chris said...

Interesting that you should mention polenta Andrea. I'm just about to post about using the leftover red pepper sauce for a polenta dish.

Holler said...

This looks and sounds great! I love the contrasting colours and it is nice to have a tip for a topping that doesn't immediately sink, when you are trying to make the soup pretty!

Why don't you do a soup for our soup challenge, No Croutons Required? I have just posted the challenge for March!

Anonymous said...

Hi Chris,

Have you tried the red pepper sauce from Vegan Express (Nava's). I made it yesterday and it's gone. It's great for dipping veggies, pasta, polenta etc. It's basically roasted red peppers and silken tofu (no nuts) and it was great.
Jill

Michelle said...

i got Real Food Daily for christmas, and have yet to make anything from it. i think i may start with this broccoli soup!

Geraldine said...

A simple soup all dressed up! Love it...great color combo too.

Tanya said...

The red creme makes it pop, beautiful presentation!

Here's my version of broccoli soup with some swiss cheese to make it more creamier:

http://vegetable-recipes.net/2008/12/09/broccoli-soup-2/

Chris said...

Thanks Tanya! Your recipe would be fairly easy to veganize. Using vegetable broth instead of chicken broth and soy milk instead of cow's milk are no-brainers. Instead of the cheese I'd probably cream it with Silk creamer and a little nutritional yeast.