By Laura Theodore, the Jazzy Vegetarian
Got a blender? Then you can make super tasty vegan soup in a flash. “Blender” soups are nutritious, delicious and satisfying. I love to serve these smooth textured, gourmet style creations as the first course to an elegant meal or as the main event for a casual light-lunch or supper. Replacing the cream in smooth textured soups is really quite easy. Instead of cream I like to use unsweetened almond, soy, rice or coconut non-dairy milk as a base, enhanced by either: steamed potatoes, soft tofu, raw cashews or even ripe avocado.
For a hot and hearty soup that tastes like it has a rich cream base, start with steamed veggies such as; carrots, potatoes, parsnips and/or butternut squash. Add some chilled, unsweetened non-dairy milk, a bit of veggie broth and a dash of your preferred blend of herbs and spices. Pour it all into a food processor or blender. Blend it together on medium/low speed, until the soup is thick and smooth in texture. Place the blended soup into a soup pot over medium heat, bring it to a light simmer and you are ready to dish up creamy style soup in about twenty minutes! Serve this soup in pretty bowls with whole grain crackers or flatbread on the side. By the way, you can prepare this soup the day before a dinner party. After the soup has been blended together, pour it into a bowl, cover it tightly and refrigerate it overnight. Then all you have to do is pour it into a soup pot and heat it up before serving. Yum.
On countless occasions I have received raves when I have served blender soups to my family and friends. These velvety creations are quick to prepare, chic to serve and a joy to eat. Below is one of my favorites. So let’s get blending!
Creamy Carrot Bisque
(Makes 4 to 6 servings)
This stunning bisque is a colorful and elegant soup to serve to guests and family alike. Simple to prepare, this soup can be served year ‘round, as it is delicious served cold too! The vegetables are blended to produce a thick, smooth puree “bisque style” soup that is low in calories, high in nutrition and full of flavor. I like to make this soup a day in advance and store it tightly covered in my refrigerator. Before re-heating, add more liquid, to taste, if the soup becomes too thick. Delish!
5 large carrots, cleaned, peeled, and rough chopped
3 white potatoes, scrubbed, peeled, and rough chopped
1 to 2 cups cold, unsweetened soy, almond, coconut or rice milk
1 to 2 cups cold vegetable broth
1/2 teaspoon reduced sodium tamari
¼ teaspoon sea salt
Freshly ground pepper (to taste)
1 teaspoon Italian herb blend
1 teaspoon organic brown sugar (optional)
2 tablespoons chopped fresh parsley (optional, to garnish)
Steam the carrots and potatoes in a vegetable steamer over medium heat, until they are soft, but not mushy. Once cooked, put the carrots and potatoes into a large mixing bowl. Add 1 cup of the cold soymilk, 1 cup of the cold vegetable broth, and the seasonings. Pour half of the mixture into a blender and process it until smooth. Repeat. Pour the soup into a medium pot. Add more liquid (broth or soymilk) if the soup seems too thick. Cook over medium/low heat, stirring often, until the soup is heated through. Serve the soup garnished with a sprinkle of herbs or a generous sprinkle of fresh parsley.
You can view the Jazzy Vegetarian TV Show Saturday mornings on WIPB- Channel 2 (Comcast) at 10:30am.
In this weeks radio show, we discussed EATING FOR OPTIMAL HEALTH with Dr. Pam Popper who is a naturopath, an internationally recognized expert on nutrition and health, and the Executive Director of The Wellness Forum.