Tag Archives: soup

Roasted Tomato Soup

roasted tomato and red pepper soup

This delicious tomato soup was inspired by last week’s Harvest Moon and all the vine ripened tomatoes gathered from my mom’s generous vegetable garden.  In mid September, we had a couple of good frosts so I had a number of tomatoes just begging to be transformed into a delicious and comforting meal.

For us folks living in the northern hemisphere, the autumnal equinox (or beginning of Fall) arrived this past Sunday afternoon.  Feeling a “little under the weather” (the cold and flu season is now upon us), the girls and I said goodbye to the end of the summer in our comfy pjs and welcomed the Fall with a warm bowl of soup.

Originally, my intention was to add some coconut milk to the roasted veggies and broth, but instead I opted for hulled millet to make each bowl uber-nutritious and filling.  When cooked and blended, millet can be creamy in texture. This makes it one of the most versatile grains.

As well, hulled millet is packed with fiber, B vitamins, essential amino acids and protein (that’s right – protein!), but don’t get too bogged down with the nutrients in foods.  Adding any whole grains to your diet will assist your body in creating or maintaining a healthy environment.  When choosing and consuming foods, just remember “whole” and try to vary it up.

This is my Harvest Moon Soup. 🙂  Easy and so comforting.


  • 4 very ripe medium-sized tomatoes
  • 4 garlic cloves, unpeeled
  • 1 yellow onion
  • 1 red pepper
  • 1 tbsp extra virgin olive oil
  • 2 cups vegan and gluten-free broth
  • 1/2 cup hulled millet, rinsed
  • sea salt and ground pepper
  • dried basil or parsley

Preheat oven to 350 degrees F.

Cut tomatoes, onion, and red pepper into wedges.  Toss cut veggies, including the unpeeled garlic (nothing like roasted garlic!), with olive oil and a pinch of sea salt and ground pepper.

Roast veggies on a baking sheet for about 45 minutes until lightly browned and tender. Once roasted and a little cooled, squeeze garlic cloves to release the peel. Transfer roasted veggies and peeled garlic to a soup pot.  Add soup stock and hulled millet; bring to a boil. Turn heat to medium, add salt, pepper, and dried basil to taste.  Simmer for about 10-15 minutes. If you want a creamier soup with little or no texture, simmer the soup longer (about 30-40 minutes) until the millet is very soft.

Using an immersion blender, blend together all the ingredients. You may also cool the soup and transfer to a food processor for blending.

Serve soup topped with diced basil or parsley.

Roasted Garlic and Parsnip Soup

I admit I was relieved when my kids asked for soup last night for dinner.  After a day of work, I came home to over an hour’s worth of snow shoveling.  And, it wasn’t the light fluffy kind.  Clearly, we were all very much in the mood for something quick, warm and comforting.

Parsnips have been on my mind this past week.  (I get the oddest cravings sometimes).  Luckily, I had a few reserved from my Parsnip Salad that I made on the weekend.

So, I roasted up some parsnips and garlic for a soup and the girls set out to make some garlic toast and a mixed green salad.  This meal hit the spot on this winter wonderland kind of day.


I adapted this recipe from our LCBO’s (Liquor and Control Board of Ontario)  Food and Drink Magazine.  This is a gluten-free and vegan version of  Lucy Waverman’s  Curried Parsnip Soup .  I didn’t get to the apple compote.  I will blame it on all the snow.   I chose instead to garnish my bowl with a few thyme leaves. 😉


  • 4 or 5 parsnips, peeled and cut into chunks
  • olive oil
  • several cloves of garlic, skins on
  • 1 onion, chopped
  • 1 tablespoon ginger, chopped
  • pinch of curry paste (or more, if you wish!)
  • 1 apple, peeled and chopped
  • 5 cups vegan soup stock
  • 1/2 cup coconut milk (from the can – reserve the rest for a vegetable curry)
  • sea salt, to taste

Preheat oven to 350 degrees Fahrenheit.

Place parsnip chunks and garlic cloves with skin in a large bowl, drizzle lightly with olive oil and toss.   Place on a baking sheet and bake, stirring several times, until parsnips are browned but not fully cooked and garlic is soft.  Set aside.

Saute onion and ginger in a soup pot over medium heat for 2-3 minutes.  (Try sauteing onion and ginger in a couple of tablespoons of water to avoid adding more oil to your soup).  Add curry paste and stir together.

Once garlic cloves have cooled, use your fingers and squeeze cloves out of skins.  Add apples,  parsnips and roasted garlic to pot and cook another 2minutes or until flavours have combined.

Add vegan soup stock and bring to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until vegetables are soft.

Puree soup using an immersion blender.  Add coconut milk and simmer for 5 minutes, thinning with a little water if needed. Season with sea salt to taste.

This morning I went for a walk along the river.  Our little town looked so beautiful with the freshly fallen snow. (Still snowing, by the way).  Thought I’d share my photos……

Roasted Garlic, Cauliflower and Celeriac Soup

We woke this morning to a beautiful, crisp winter’s day.  Although the temperature remained at a steady minus 12 degrees Celsius and the wind felt bitter on the ears,  we finally had glorious sunshine.

When I was a young teenager growing up in northern Ontario, my friends and I would rush on days like today to the roof of our house.  Once up top, we would open up our scarves and remove our hats to catch every bit of the sun’s rays.  We would lie there for some time dreaming of our plans for the upcoming Spring.  Today, I settled for a nice walk around town and some time in the kitchen making a hearty, wholesome soup – as to not startle my fine neighbours.


This recipe had me at roasted garlic! How can you go wrong with roasted garlic?

It also contains that knobby, hairy root vegetable called celeriac.  If you are not sure what a celeriac looks like, check out my post for a Creamy (No Dairy) Celery Root Salad.

A medium potato and cooked cauliflower are used to thicken this soup making it super creamy and rich without the addition of dairy.  Hemp seeds were scattered on top in an attempt to garnish.  I served a bowl of this soup this afternoon with some large pieces of flatbread I made overnight in my dehydrator.  The soup warmed our bellies and kept us going throughout the afternoon.

This soup recipe comes from a magazine that has been such a great resource since our family decided our home would be gluten-free.  Living Without is a magazine for people with allergies and food sensitivities.  Not only are all the recipes gluten-free, but many are vegan or can easily be adapted to suit a vegan diet.  Roasted Garlic, Cauliflower and Celeriac Soup was published in their October/November 2011 issue.  The only change I made was substituting the stock for my favourite gluten-free, vegan stock.

My next post will feature the flatbread served with this delicious soup. 

Shanghai-Style Noodle Soup

As many of you are aware, I absolutely LOVE to travel.  This is one reason why I have chosen to eat so well.  There are just too many spectacular places on this earth to encounter in one lifetime.  I do not have the time to get sick.  I want to remain healthy and energetic for as long as I can so that I can experience all the wonders of this beautiful world.

Last Thursday I had the opportunity to accompany my husband to Shanghai for the weekend.  Yes, the weekend.  I know it’s a long flight (14 hours) and my time there not as long as I would like, but I gladly accepted the offer.  Seeing the world in short spurts will suffice for now.

During my short stay, I fell in love with Chinese Noodle Soup.  Actually, I became addicted to this meal and had it for breakfast and dinner on all 3 days.  When I returned home, I was to sure to stop by the grocery store for its ingredients.  I wanted to share this simple, warming, and aromatic dish with my children.  Their reaction – “Mom you should make this more often!!”.  I think I might just do that.



  • 2 tablespoons sesame oil
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 4 cups gluten-free, organic vegetable broth
  • 300 g dried mixed mushrooms*, soaked in 2 cups of broth for 5 minutes
  • 454 g organic tofu, cubed and stir-fried in sesame oil until lightly browned
  • 198 g stir-fry rice noodles, soaked in boiling water for approximately 4 minutes then drained
  • 2 cups baby bok choy, chopped
  • 250 g fresh bean sprouts
  • gluten-free soya sauce (I used Bragg’s liquid soy seasoning), if desired

Heat sesame oil over medium heat.  Stirring constantly, cook garlic and ginger for about 2 minutes.  Add vegetable broth, mushrooms, tofu, and bok choy.  Heat to boiling, then let simmer for 5 minutes.

In a large soup bowl, add cooked rice noodles.  Ladle broth and vegetables into bowl over noodles.  Add a handful of bean sprouts to bowl and stir soup.

Add a dash or two of soya sauce if desired.

* China is the world’s largest edible mushroom producer.  A bowl of noodle soup in Shanghai contains such a vast array of mixed mushrooms (shitake, tree oyster, chanterelle, and black trumpets, just to name a few – some of which I had never had the pleasure of tasting until this visit.  Try not to settle for white button mushrooms.  I found a wonderful bag of locally grown assorted dried mushrooms in a nearby natural food store.  What a wonderful flavour it brought to this soup!

Mushrooms are high in fiber, high in protein and contain B vitamins. They are considered the “meat” of the vegetable world.  I think I may become a mycophagist! 😉



A Soup to Warm the Body and Soul

For me, there is no other spice as warming and calming as curry.  This hearty, nutritious soup is made with the fragrant spices of curry, coriander, and cumin and some quick cooking red lentils. I thought a good bowl was in order for us today when we woke to a crisp temperature of minus 14 degrees Celsius.


This recipe comes from an old copy of one of my Living Without magazines.  As suggested in the recipe, I added some chopped organic green kale to my soup, but you can add other greens as well.  Kale has become a staple food in our house.  Like all staples, kale seems to vanish ever so fast in a busy home.  When there is no kale to be had, broccoli is delicious, too.


  • 2 tablespoons of coconut oil
  • 1 onion, diced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 1/2 teaspoon salt
  • 1 cup tomatoes, diced
  • 1 tablespoon curry powder
  • 1 cup red lentils, rinsed
  • 1 cup (or more!) green kale*, chopped
  • 2 cups vegetable broth
  • 2 cups water
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon cumin

In a large soup pot, melt the coconut oil over medium heat.  Add the diced onions, celery, carrot, and salt and cook for about 5 minutes.

Add the diced tomatoes and curry powder and cook for about 30 seconds.  Add the rinsed red lentils, kale, broth, water, coriander and cumin.  Bring to a boil. Then reduce heat to medium low, cover the pot and cook for about 15 minutes.

You can serve the soup chunky or puree it in a blender.  My clan prefers it chunky with a big piece of gluten-free bread lathered in coconut spread.

Kale is considered one of the world’s healthiest vegetable.  It’s high in iron, calcium, vitamin C, vitamin A, anti-oxidants AND is considered an anti-inflammatory food.  Adding kale to your soups (or smoothies!) is a wonderful way of introducing you and your family to this powerful veggie.

Curried Coconut Sweet Potato Soup

If you are planning a trip to the grocery store this morning, be sure to put sweet potatoes, a can of organic coconut milk, garlic and some fresh ginger on your list.  Perfect for a cool, wet evening, this soup has remained at the top of my comfort food list for years.  It is so rich and smooth and it makes you want to melt with each spoonful.  Guaranteed – this will be the best Sweet Potato Soup you have ever had!

sweet potato soupJPG

The first thing you need to do is make a sweet potato puree and I really do suggest that you make your own.  Once, when time was an issue, I decided to use a can of sweet potato and it wasn’t the same.  You can set aside any left over puree (minus the spices, milk and butter) for future baking.  I reserved 1 cup of mashed sweet potato for some drop biscuits that I made later in the day.


  • 4 sweet potatoes
  • 3 garlic cloves
  • 1/2 cup milk (I used almond milk)
  • 2 tbsp. butter (I used Earth Balance)
  • 1/4 tsp. ground ginger
  • a generous amount of grated nutmeg (or ground nutmeg)
  • 3/4 tsp. sea salt
  • pinch of cayenne pepper

Preheat oven to 400 degrees Fahrenheit  (200 degrees Celsius.).  Prick potatoes a few times with a fork.  Place whole, unpeeled potatoes on a baking sheet.  Bake for 30 minutes.  Place whole, unpeeled garlic cloves on the baking sheet and continue to bake until potatoes and garlic are tender (about 15 minutes).   At this point, curious family members will rush from various rooms in the house in anticipation of their next meal!

When potatoes are cool, peel skins and place in a food processor or large saucepan.  Mash until smooth, then remove 1 cup to set aside for baking.  Add garlic, milk, butter and seasonings to the mashed potatoes and stir.


  • 1 tbsp. coconut oil
  • 1 onion
  • 2 tbsp. finely chopped peeled ginger
  • 2 tsp. curry powder
  • 1/2 tsp. each ground cumin and ground coriander
  • 2 cups Sweet Potato Puree
  • 1 ripe pear, cored, peeled and chopped
  • 1 can of coconut milk (I used a can of light, organic coconut milk)
  • 1 cup vegetable broth
  • 2 tsp. lemon juice
  • sea salt
  • toasted coconut or coriander leaves for garnish ( I had neither in the house, so I used a sprinkling of thyme leaves for the photo)

Melt coconut oil in a large saucepan over medium heat.  Add the onion and ginger and cook, stirring occasionally for about 3 minutes.  When onions and ginger are nearly soft, stir in curry, cumin, and coriander.  Cook until fragrant, about 1 minute.

Whisk in Sweet Potato Puree, pear, coconut milk, and vegetable broth.  Increase heat to medium-high, then reduce heat, cover and simmer for about 10 minutes.

Puree in a food processor or with a hand-held mixer until smooth.  (For 13 years, I have owned a Bamix hand-held mixer that is perfect for soups – easier clean up and faster to the dinner table!).  Stir in lemon juice and add sea salt to taste.  Garnish, if you wish.  Enjoy!

Sweet potatoes are a complex carbohydrate rich in fiber, beta-carotene, vitamin C, vitamin B6, manganese and potassium.  In fact, sweet potatoes contain one half of our daily vitamin C requirement!