Soups Archives - The Wanderlust Kitchen

Italian Minestrone Soup

Linda — Fri, 23 Dec 2022 20:00:00 +0000

Warm up on a cool day with this Italian Minestrone Soup recipe. It is packed with fresh veggies and pasta, and everyone will love it!

This is a delicious vegetarian soup packed with flavor. Other vegetarian soup recipes you should check out are my Vegetarian Cabbage Roll Soup, Creamy Enchilada Crockpot Vegetarian Chili, and Vegan Indian Sweet Potato Soup!

Minestrone Soup is a classic Italian soup that is truly a staple in Italian cuisine. It is a thick and hearty soup that fills the soul. What I love about this soup is that it is primarily a vegetable soup, but it has pasta in it. Because let’s be honest, pasta makes everything better. Plus, it is a very versatile recipe. You can have it as a meal that is lighter or have it as a starter before a main course.

How to make Italian Minestrone Soup

Assemble your ingredients. For exact amounts see the recipe card below.

In a large Dutch oven or pot heat the olive oil over medium heat. Once the oil has heated, add in the onion, carrots, and celery into the pot. Cook for 3 minutes stirring occasionally. Then add in the garlic and cook for 30 seconds.

Next, add in the tomato paste, oregano and thyme into the pot and cook for 1 minute.

Then add the potatoes, zucchini, tomatoes, broth, water, and bay leaves. Bring the pot to a boil, then reduce the heat and allow it to cook uncovered for 15 minutes, stirring occasionally.

After that, add in the red pepper flakes, pasta, beans, peas, and kale. Simmer for another 15-20 minutes until the pasta is tender.

Stir in the lemon juice, salt, and pepper.

Finally, serve in your favorite bowl, garnish with parmesan cheese and enjoy!

Recipe Variations

Vegan

To make this recipe vegan simply skip on the parmesan cheese or use vegan cheese for garnish and you’re good to go!

Gluten Free

In order to make this recipe gluten-free you can use gluten free pasta or even omit the pasta if you prefer, and you are all set!

Kale vs Spinach

In this soup you can use either kale or spinach, or even both of them if that’s what you prefer. I personally prefer kale in this dish because although it still wilts it holds longer than spinach does, so it has a little more body and texture to add to the dish.

Pasta

You can use any pasta you want in this dish. If you are not wanting to use ditalini or if it’s tougher to find, I would recommend a smaller shelled pasta so that it doesn’t overpower this dish.

Beans

For this recipe I use cannellini beans, otherwise known as white kidney beans. However, I have also seen red kidney beans used in Minestrone soup. You can use either, or again, both if that is what you prefer. I like cannellini beans best because they give a thick and almost nutty flavor to the dish.

Storage Information

You can store this classic Minestrone soup in an airtight container in your fridge for up to 1 week. If you are wanting to freeze this recipe you can do so in an airtight container for up to 1 month.

More soups that will warm your soul:

Italian Minestrone Soup Recipe

Warm up on a cool day with this Italian Minestrone Soup recipe. It is packed with fresh vegetables and pasta, and everyone will love it!

Course Soup, Soups & Stews

Cuisine European, Italian

Diet Vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 263kcal

Author Linda

Equipment

Lodge Dutch Oven

Ingredients

3 Tbsp olive oil
1 1/2 cups onion diced
1 cup carrots sliced
1/2 cup celery sliced
1 cup zucchini diced
1 cup potatoes peeled and diced
2 cans* diced tomatoes undrained
1/2 cup frozen peas
2 cups chopped kale
1 can* cannellini beans
1 cup ditalini
4 cloves garlic minced
1/4 cup tomato paste
1/2 tsp dried oregano
1/2 tsp dried thyme
4 cups vegetable broth
2 cups water
2 bay leaves
1/8 tsp red pepper flakes
2 tsp lemon juice
1 tsp salt
1/4 tsp black pepper
shredded parmesan cheese for garnish

Instructions

In a large pot or Dutch oven heat the olive oil over medium-high heat. Once the oil has heated, add in the onion, carrots, and celery into the pot. Cook for 3 minutes stirring occasionally. Then add in the garlic and cook for 30 seconds.
Next, add in the tomato paste, oregano and thyme into the pot and cook for 1 minute.
Then add the potatoes, zucchini, tomatoes, broth, water, and bay leaves. Bring the pot to a boil, then reduce the heat and allow it to cook uncovered for 15 minutes, stirring occasionally.
After that, add in the red pepper flakes, pasta, beans, peas, and kale. Simmer for another 15-20 minutes until the pasta is tender.
Stir in the lemon juice, salt, and pepper.
Finally, serve and garnish with parmesan cheese and enjoy!

Video

Notes

*For the cans of tomatoes and beans I use the traditional 13.5 oz cans.

You can store this recipe in an airtight container in your fridge for up to 1 week. If you are wanting to freeze this recipe you can do so in an airtight container for up to 1 month.

Nutrition

African Peanut Soup

Linda — Fri, 28 Oct 2022 19:00:00 +0000

Sweet Potatoes, Onions, Kale, and Peanut Butter make the base for this smooth and creamy African Peanut Soup Recipe!

African food is very underrated and I wish it was more prevalent in the States. However, although it may be hard to find restaurants serving African food, you can still check out my other African recipes such as my South African Piri-Piri Chicken, Harissa Shakshuka (North African Eggs in Purgatory), or East African Mango and Cucumber Salad!

Before you look at the ingredients and head for the hills do not be so quick to judge a book by its cover. Yes, sweet potatoes, peanut butter, kale, and onions may not sound appetizing all mixed together, but I can assure you after the first bite you will no longer question this seemingly odd combination.

How to Make African Peanut Soup

Assemble your ingredients. For exact amounts see the recipe card below.

In a large stock pot or Dutch oven, combine the vegetable broth and water over medium high heat and bring to a boil.

Once boiling, add in the onion, sweet potato, garlic, ginger, and salt. Reduce to a simmer and cook for 15 minutes.

Next, in a medium, heat safe, mixing bowl, combine the peanut butter and tomato paste with 1-2 cups of broth from your pot and whisk together until smooth. Then pour the peanut mixture into the pot and mix well.

Then, add in the kale and simmer for 5-10 minutes, stirring often.

Finally serve over brown rice, if desired. Garnish with hot sauce and peanuts and enjoy!

Serving African Peanut Soup

This recipe is so versatile that it can be served a number of different ways. It works great as a main dish when you are wanting a warm soup on a cool day. If you are wanting to add more of a base to it as a main dish then I recommend pairing it with brown rice. You can throw it all in a bowl together for a hearty meal. Or if you are wanting just a taste of this soup it works as a great appetizer or starter course to any meal.

Storage and reheating

You can store this recipe in an airtight container in your fridge for 3-5 days or in your freezer for 2 weeks. To reheat you can do so in a pot on the stovetop over medium-high heat until everything has warmed through.

More Soup Recipes to Warm your Soul

African Peanut Soup Recipe

Sweet Potatoes, Onions, Kale, and Peanut Butter make the base for this smooth and creamy African Peanut Soup Recipe!

Course Appetizer, Main Course, Main Dish, Soup, Soups & Stews

Cuisine African

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 245kcal

Author Linda

Equipment

Lodge Dutch Oven

Ingredients

4 cups vegetable broth
2 cups water
1 cup red onion diced
1 sweet potato peeled and cut into bite sized cubes
2 Tbsp fresh ginger peeled and minced
4 cloves garlic minced
1 cup kale chopped
3/4 cup creamy peanut butter
1/2 cup tomato paste
Hot Sauce optional garnish
Peanuts optional garnish

Instructions

In a large stock pot or Dutch oven, combine the vegetable broth and water over medium high heat and bring to a boil.
Once boiling, add in the onion, sweet potato, garlic, ginger, and salt. Reduce to a simmer and cook for 15 minutes.
Next, in a medium, heat safe, mixing bowl, combine the peanut butter and tomato paste with 1-2 cups of broth from your pot and whisk together until smooth. Then pour the peanut mixture into the pot and mix well.
Then, add in the kale and simmer for 5-10 minutes, stirring often.
Finally serve over brown rice, if desired. Garnish with hot sauce and peanuts and enjoy!

Video

Notes

Nutrition

Santa Fe Soup

Frances — Sun, 06 Mar 2022 14:35:21 +0000

This Santa Fe Soup is hearty, delicious, and full of different flavors and textures and the best part is that it feeds a village!

I love a good soup that is full of flavor like this one and you will too! If you are looking for other hearty soups, I recommend my Creamy Enchilada Crockpot Vegetarian Chili, or Easy Tuscan Bean Soup.

Finding a recipe that will feed a large group can be a tough task, but with this Santa Fe Soup it has never been easier! What I love about this recipe is how different it is from your regular Taco Soup because of the added ingredients and flavors in the dish.

One ingredient that really makes this a Santa Fe Soup compared to other similar soups is the Shoepeg Corn used in the dish! Before this recipe I had not known about Shoepeg Corn. It has this sweet crisp flavor and is the perfect addition to this dish!

Quick, Easy, and Enough for Everyone!

When making this recipe the toughest part (if you can even call it that) is opening all the cans of ingredients that go into the dish. With that being said, if you have one of those automatic can openers, this will be the easiest 12 serving recipe you will ever make!

If that wasn’t enough, when you check out the directions there are only 4 steps when it comes to making this dish! Don’t get me wrong, I have made of plenty of delicious 20+ step recipes but sometimes you want something that takes just a few steps and is full of delicious flavors.

How to Make Santa Fe Soup

Assemble your ingredients. For exact amounts see the recipe card below.

In a large skillet add the ground beef, onion, cumin, salt and pepper and cook until beef is browned, then remove the grease.

After cooked, move beef mixture to a large pot on the stove and add in the beans, chilis, rotel, corn, seasonings and water.

Next, bring the pot to a boil then reduce heat and simmer for 20 minutes.

After simmering, serve and garnish the servings as desired with lime juice, cheese and avocado slices and enjoy!

Variations

Use Chicken, Turkey or Venison instead of Beef

Instead of beef, for a Chicken Santa Fe Soup version you can use ground chicken or a rotisserie chicken. For a Turkey version, use ground turkey. You can also use ground venison for a Venison Santa Fe Soup.

Make a Vegetarian Santa Fe Soup

In order to make this a vegetarian recipe, replace the beef with an extra can of black beans and an extra ½ can of pinto beans.

Recipes to Pair with this Santa Fe Soup

Storage and Reheating

Storage/Freezing:

Store this dish in an airtight container in your fridge for 5-7 days or in the freezer for up to 3 weeks.

Reheating:

To reheat this dish, you can do so in a pot on the stovetop on medium-high heat. If you are looking for a quicker way to heat up this dish you can put a serving in the microwave until warmed.

Santa Fe Soup Recipe

This Santa Fe Soup is hearty, delicious, and full of different flavors and textures and the best part is that it feeds a village!

Course Soups & Stews

Cuisine North American

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 139kcal

Author Linda

Equipment

Lodge Dutch Oven

Ingredients

2 lbs ground beef
1 yellow onion chopped
Salt and Pepper to taste
1/2 teaspoon Cumin
1 can Pinto Beans
1 can Black Beans
1 can Kidney Beans
1 can chopped green chilis
2 cans shoepeg corn or sweet white corn
1 can rotel
1 package taco seasoning
1 package ranch dressing mix
2 cups of water
Lime wedge for garnish
Shredded cheese for garnish
Avocado sliced for garnish

Instructions

In a large skillet, add the ground beef, onion, cumin, salt, and pepper. Cook until the beef is browned. Then, remove the grease.
Move the beef mixture to a large pot on the stove and add in the beans, chilis, Rotel, corn, seasonings, and water.
Bring the pot to a boil, then reduce the heat and simmer for 20 minutes.
After simmering, serve and garnish each serving as desired with lime juice, cheese, and avocado slices. Enjoy!

Video

Notes

Storage Info:

To store Santa Fe Soup, cool it to room temperature, then transfer it to an airtight container. In the fridge, it stays fresh for 3-4 days. For longer storage, freeze it in bags or containers, leaving space for expansion, for up to 2-3 months. Thaw overnight in the fridge or reheat from frozen. For reheating, warm it on the stove over medium heat, stirring occasionally, or use the microwave, heating in intervals and stirring. Ensure it reaches 165°F (74°C) when reheated. If too thick, add water or broth to adjust consistency. Avoid frequent reheating to maintain flavor and quality.

Nutrition

Creamy Seafood Chowder

Frances — Mon, 05 Apr 2021 13:00:08 +0000

This Creamy Seafood Chowder recipe is filled with salmon, halibut, shrimp, and baby clams to satisfy your seafood craving!

If you are in the mood for some delicious seafood then look no further than my Creamy Seafood Chowder!

Last summer when we were in Alaska we were able to eat some great Alaska seafood. One night we had dinner in Anchorage at the 49th State Brewing Company. My husband ordered the highly recommended: KING CRABBY GRILLED CHEESE, which was delicious. This grilled cheese sandwich was made with grilled sourdough bread, crab meat blend, Swiss and cream cheeses, served with brewpub fries and our famous Alaskan seafood chowder for dipping. It was awesome and the Alaskan Seafood Chowder on this side was really, really good. See photo below.

I was determined to make this at home, and I have to say, that mine is The Best Seafood Chowder recipe, but I’m a little biased, and I added shrimp!

How to Make Seafood Chowder

First, assemble the ingredients and chop the vegetables.

Cut the salmon and halibut into ½ inch chunks.

Peel, de-vein and remove the tail of the shrimps. You can keep them whole or cut them into bite-sized pieces.

In a small saucepan, boil the diced red potatoes until tender, about 10 minutes.

While the potatoes are boiling, use a 4-quart pot to cook the onion, celery and carrots in the butter over medium heat until the onions are translucent, about 5-7 minutes.

Stir in the flour to make the roux and then cook for 5 minutes.

Add the water, fish base, salmon and halibut chunks and the clam juice (saving the clams for later).

Add the potatoes, white pepper, cayenne pepper, basil, thyme, and garlic, cook on medium heat, stirring often until fish is cooked. Please note that this will be a thick paste and that is okay, you can add more water if needed, but do not add too much because the 3 cups of heavy cream added in the next step will lighten the thickness to make it a thick chowder.

Add heavy cream, shrimp, and clam meat, cook 10 minutes, stirring often.

Garnish with fresh parsley and serve.

Serving note: If you want to serve this amazing seafood chowder in a bread bowl, buy small cannon ball French breads, scoop out most of the inside, and fill with the chowder.

Trust me, it tastes as good as it looks!

Creamy Seafood Chowder Recipe

Dive into flavor with our irresistible Creamy Seafood Chowder! Packed with succulent salmon, halibut, shrimp, and baby clams, this recipe is a tidal wave of deliciousness for every seafood enthusiast.

Course Soups & Stews

Cuisine North American

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 552kcal

Author Linda

Equipment

Fish Base

Ingredients

1 ½ cups onion diced into ½ inch pieces
¾ cup celery diced into ½ inch pieces
½ cup carrots diced into ½ inch pieces
2/3 cup salted butter
1 cup all-purpose flour
4 Tablespoons fish base
3 cups water
10 oz. salmon
10 oz. halibut
10 oz. canned baby clams shucked with clam juice
10 oz. red potatoes diced into ¾ inch pieces
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 ½ teaspoons basil dried or 3 teaspoons fresh
1 ½ teaspoons thyme dried or 3 teaspoons fresh
1 ½ teaspoons chopped garlic
12 oz cocktail shrimp peeled deveined and the tails removed. (Left whole or chopped into ½ inch chunks.)
3 cups heavy cream
Optional: Fresh parsley for garnish
Optional: Small cannon ball French breads for a bread bowl

Instructions

Cut the salmon and halibut into 1/2-inch chunks.
In a small saucepan, boil the diced red potatoes until tender, about 10 minutes.
While the potatoes are boiling, use a 4-quart pot to cook the onion, celery, and carrots in butter over medium heat until the onions are translucent, about 5-7 minutes.
Stir in the flour to make the roux, then cook for 5 minutes.
Add the water, fish base, salmon and halibut chunks, and the clam juice (saving the clams for later).
Add the potatoes, white pepper, cayenne pepper, basil, thyme, and garlic. Cook the fish on medium heat, stirring frequently, until it cooks. Please note that this will be a thick paste, which is okay. You can add more water if needed. But do not add too much because the 3 cups of heavy cream, added in the next step, will lighten the thickness to make it a thick chowder.
Add the heavy cream, shrimp, and clam meat. Cook for 10 minutes, stirring often.
Garnish with fresh parsley and serve.
Serving note: If you want to serve this amazing seafood chowder in a bread bowl, buy small cannon ball French bread. Then, scoop out most of the inside, and fill it with the chowder.

Video

Notes

Storage Info:

To store Seafood Chowder, place it in an airtight container in the refrigerator; it will remain good for up to 2-3 days. Freezing is possible, but be aware that the creamy texture might change slightly upon thawing. To reheat, gently warm it on the stovetop over low heat, stirring occasionally to prevent separation. Avoid reheating in a microwave, as it can unevenly heat and potentially spoil the delicate seafood.

Nutrition

Vegetarian Potato Paprikash

Linda — Mon, 18 Jun 2018 13:11:31 +0000

This Potato Paprikash is a vegetarian take on a traditional Hungarian dish. With a tangy sauce that comes together quickly and easily, dinner is just 45 minutes away with this vegetarian potato recipe.

I know it’s been all-travel and no-food around here lately, but in my defense I’ve been traveling more than I’ve been cooking lately.

Which is why you are getting a Hungarian vegetarian paprikash recipe today.

I got to spend a week in Budapest and I fell in love with Hungarian food.

I adore anything with sour cream, so I decided to make a hearty potato paprikash.

The traditional Hungarian Chicken Paprikash is usually served over egg noodles, potatoes, or another starchy option. However, since we’ve already got potatoes in the mix, I like to eat this on its own.

A few pieces of crusty bread to soak up the sauce, a crisp green salad, and a glass of wine are all you really need here.

Now, this isn’t part of the *official* recipe, but when I made this today I also cooked up a pan of sautéed mushrooms.

Let me tell you — these salty, buttery mushrooms are absolutely delicious with the paprikash sauce.

I briefly considered stirring them into the pot of potato paprikash. In the end, I decided to keep them as a side dish. I abhor soggy mushrooms, and I feared the sauce would ruin them.

If you’d like to make a pan, here’s what you need to do: Heat equal parts unsalted butter and vegetable oil in a nonstick skillet over medium heat. Add the mushrooms and a bit of salt, then saute them until they have given up their moisture and turned golden brown. Voila!

Okay guys, there’s a steaming bowl of potato paprikash calling my name from the kitchen.

If you have any special requests for French recipes, let me know in the comments!

Pin Me For Later!

Vegetarian Potato Paprikash Recipe

This vegetarian take on traditional paprikash comes together quickly and easily. Serve with buttered bread and a fresh salad for a delectable dinner.

Course Main Dish

Cuisine European

Prep Time 15

Cook Time 30

Total Time 45

Servings main servings

Calories 487kcal

Author Linda

Ingredients

2 tablespoons vegetable oil
3 large waxy potatoes cut into bite-sized pieces (about 3 cups)
1 medium yellow onion thinly sliced
3 cloves garlic minced
2 tablespoons sweet Hungarian paprika
1/8 teaspoon cayenne pepper optional
1/2 cup vegetarian broth vegetable or ‘chik-n’ flavored
1/2 cup dry white wine
1/2 of a 14-oz 400g can of diced tomatoes
1 tablespoon unsalted butter
1/4 cup full-fat sour cream*
Salt and Pepepr

Instructions

Heat a large non-stick skillet over medium-high heat. Add the oil and potatoes along with a few generous pinches of salt; saute for 3 to 5 minutes, until the potatoes begin to brown. Add the onions and saute for another 3 minutes to soften and brown.
Add the garlic, paprika, and cayenne (if using); stir well. Immediately add the broth and wine to prevent the paprika from burning. Stir in the tomatoes and bring the mixture to a boil.
Add the butter. Reduce the heat to medium and simmer uncovered for 15 to 20 minutes, or until the potatoes are very tender. Turn off the heat and stir in the sour cream. Taste and add salt and pepper to your liking.

Notes

*You can use full-fat Greek yogurt in a pinch

Nutrition

Winter Vegetable Ramen Bowls

Linda — Wed, 15 Mar 2017 12:19:00 +0000

A hearty bowl of winter vegetable ramen is just the thing to warm you up!

In the weeks leading up to a big trip, I always do what I can to stuff my face with the foods I think might be hard to come by while I’m on the road.

Before I went to China I ate a ton of Mexican food.

Before I went to Cartagena I ate a ton of Italian food.

Before I went to Italy I ate a ton of Thai food.

You get the idea, right?

Right. So this trip is a bit of an oddity because I’m visiting so many different places. I’m hitting Portugal, Egypt, Jordan, Israel, and Hungary over the course of four weeks — yes, I’m a little crazy.

I’ve banned anything Lebanese/Mediterranean/middle eastern from my diet for the past couple of weeks because I have a feeling that I’ll be getting my fill on this trip.

But…. what about ramen? A girl needs ramen in her diet and vegetables in ramen.

Especially this ultra hearty winter version with roasted acorn squash and brussel sprouts, crispy tofu, shiitake mushrooms, carrot ribbons, and gorgeous ramen eggs.

Now, there are a couple of different ways you could tackle making this dinner.

Here’s how I would handle it:

The night before you want to have this for dinner, roast twice as much squash and brussel sprouts you will need. Eat the extra veggies with whatever you’re having for dinner the night before (I recommend pasta or buddha bowls) and save the other half for the ramen.

Soft boil a few eggs, plunge them into an ice bath, and carefully peel away the shell. Marinate them overnight in the fridge and the next day you’ll have ramen eggs!

The next morning, spend 5 minutes tossing the broth ingredients into the slow cooker. Go about your day.

That night, pan-fry some tofu. While the tofu is in the pan, add your noodles to the slow cooker. Ladle the broth and noodles into serving bowls, top with the roasted veggies, raw shiitakes and carrot ribbons, tofu, and sliced ramen eggs.

If you like you can top your ramen bowls with jalapeno slices and green onions.

There are many different vegetables to put in ramen. I’ve also made ramen vegetables with roasted sweet potato and cauliflower before, which was really tasty. Next time you find yourself roasting a bunch of veggies, remember this winter vegetable ramen and make twice as much!

The other way of making this is, of course, preparing all of it at once. You might prefer to leave this method for a weekend. I’ve included a note in the recipe card about preparing the broth on a stove-top.

Oh, and one last thing: when you roast the vegetables, don’t toss the brussel sprouts skins that come loose from the heads. Roast them as well, then save them to use as a crispy topping for your veggie ramen bowls. You can thank me later.

Here’s the Recipe!

Winter Vegetable Ramen Bowls Recipe

A hearty bowl of winter vegetable ramen is just the thing to warm you up! Slow cook the broth ahead of time, or prepare on the stove for a quick dinner.

Course Main Dish

Cuisine Asian

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 832kcal

Author Linda

Equipment

Not-Chick'n Edward & Sons Bouillon Cubes (Set of 2)

Ingredients

For the Broth

1 inch of ginger root sliced into thin coins
3 cloves garlic peeled and smashed
6 cups vegetarian chick'n broth
3 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons miso paste
2 teaspoons mirin
2 teaspoons sesame oil

For the Ramen

1 medium acorn squash sliced into 16 wedges
10-12 brussel sprouts trimmed and halved
2 tablespoons extra virgin olive oil
Kosher salt
2 3 ounce packages instant ramen noodles, seasoning packets discarded
14 ounces firm tofu cut into bite sized rectangles
1 tablespoon corn starch
1 tablespoon sesame oil
4 ramen eggs optional
2 carrots cut into thin strips with a vegetable peeler
4 ounce shiitake mushrooms sliced
4 scallions sliced
2 jalapenos stemmed, seeded, and sliced (optional)
Sesame seeds for garnish black or toasted

Instructions

Prepare the broth by combining the ginger, garlic, broth, soy sauce, vinegar, miso, mirin, and sesame oil in the crock of a large slow cooker*. Cook on high for four hours or on low for eight hours. Strain the ginger and garlic from the pot. Keep warm while preparing the rest of the dish.
Preheat the oven to 450 degrees Fahrenheit. Toss the squash and brussel sprouts with the olive oil and a generous pinch of kosher salt. Transfer to two lined baking sheets. Bake in the preheated oven for 15 to 20 minutes, turning the vegetables once halfway through, until browned and tender. (If you have some stray Brussels sprouts leaves, cook them with the rest and then save them to use as a crispy topping for the ramen).
Meanwhile, place the instant ramen noodles into the hot broth and allow to soften while you prepare the tofu.
Pat the tofu pieces dry with a paper towel. Toss with a pinch of kosher salt and the cornstarch in a large bowl or zipper-close plastic bag. Heat the sesame oil in a large frying pan over medium heat. Add the tofu in a single layer and cook until browned, about 5 to 7 minutes on each side.
Divide the broth and noodles into four large serving bowls. Top each with squash, Brussels sprouts, tofu, ramen eggs (if using), carrots, shiitake mushrooms, scallions and jalapeno slices. Garnish with sesame seeds and serve hot.

Notes

*If you are pressed for time, you can make the broth on the stove top instead. Use a small food processor to finely mince the ginger and garlic (or mince by hand), then combine with remaining ingredients in a large saucepan. Bring to a boil, then reduce to a simmer and cover the pot. Simmer for up to 2 hours, or at least 30 minutes.

Nutrition

Vegetarian Cabbage Roll Soup

Linda — Mon, 06 Mar 2017 11:14:00 +0000

This vegetarian take on cabbage roll soup will stick to your ribs and warm you right up!

Around this time two years ago I shared a recipe for Russian cabbage roll soup. I LOVED that recipe, but since meat isn’t really my thing anymore I haven’t been able to make it.

I decided that it was about time to remedy that problem by coming up with a meatless version of one of my favorite soups!

There were a few problems I had to consider when I was developing this vegetarian cabbage roll soup recipe.

First, the issue of umami. Sourness, bitterness, spiciness, and saltiness are easy to manage in any kind of diet. Umami, the “savory” flavor, just isn’t.

There are a few vegetarian sources of umami, namely seaweed, fermented products (like miso), and mushrooms.

I decided to replace the ground beef in my original recipe with ground mushrooms.

Okay, maybe they’re not exactly *ground*, but they are minced into a near-paste status in my mini food processor.

There was one other element that I felt was missing from vegetarian soups. For me, it’s the way that a good broth coats your mouth and leaves a glossy flavor on your lips.

Usually that comes from the gelatin in meat, but I’ve used a seaweed derivative (agar agar) to achieve a very similar effect.

Since it’s a cabbage roll style soup, it’s also filled with rice, tomatoes, and… cabbage.

Coupled with the silky broth and the savory mushrooms, this is a soup that will stick to your ribs and quickly fill you up.

Even just a cup of this soup served with a piece of bread is enough to fill my belly, so I saved the rest in freezer jars.

One note about using the agar agar powder: When the soup cools to room temperature or lower, it will thicken quite a bit to an almost jello-like substance. If you’ve ever made a really good meat stock, you’ll have seen this phenomenon before. Once you heat it up it will melt back into delicious broth!

Here’s the Recipe!

Vegetarian Cabbage Roll Soup Recipe

This vegetarian take on cabbage roll soup will stick to your ribs and warm you right up!

Course Soups & Stews

Cuisine European

Prep Time 15

Cook Time 45

Total Time 1

Servings to 8 servings

Calories 175kcal

Author Linda

Equipment

Cuisinart DLC-2ABC Mini Prep Plus Food Processor Brushed Chrome and Nickel

Ingredients

1 1/2 teaspoons agar-agar powder optional
3 cloves garlic peeled
8 ounces brown mushrooms
2 tablespoons extra virgin olive oil
1 1/2 cups chopped onion 1 large onion
1 cup diced carrot 1 carrot
4 cups chopped green cabbage hearts removed (about half a head of cabbage)
1 quart vegetable broth
1 14 ounce can no-salt-added diced tomatoes
3/4 cup long grain white rice uncooked
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground paprika
2 bay leaves
1 tablespoon honey
3 tablespoons red wine vinegar
1/4 cup chopped fresh parsley leaves divided

Instructions

Place the agar-agar in a medium saucepan along with 3 cups of water until hydrated (about 5 minutes). Meanwhile, place the garlic and mushrooms in the bowl of a food processor and pulse until finely minced.*
Once the agar has hydrated and "bloomed", set the saucepan over medium-high heat and allow it to come to a full boil. Boil for 5 minutes, then turn the heat down to low.
Heat the olive oil in a 6-quart or larger Dutch oven (or other lidded pot) over medium heat. Add the onions and carrots; saute for 4 to 5 minutes; until they begin to soften. Push the onions and carrots to one side of the pot and add the mushroom-garlic mixture to the pan. Allow to cook, undisturbed, for 1 to 2 minutes; until browned. Mix the mushroom mixture into the carrots and onions. Add the cabbage, broth, tomatoes, rice, salt, pepper, paprika, and bay leaf to the pot. Stir in the warm agar-agar mixture.
Allow the pot to reach a boil over medium heat. Once it has reached a boil, turn the heat down to low and cover the pan. Simmer for 15 to 20 minutes, until the rice is cooked through.
Stir in the honey, vinegar, and half of the parsley. Taste and add salt and pepper as needed. Serve garnished with remaining parsley leaves.

Notes

*You may need to work in batches if you are using a small (mini) food processor.

Nutrition