Made on a rainy night, this spicy vegan peanut soup was a cinch to throw together. The flavours of peanut and ginger combine to create a spicy, sweet and silky texture and the crisp, cool crunch of the bean sprouts prevents the overall flavour profile from ever becoming cloying. This is a rather non-traditional (in this part of the world) take on comfort food. Although I used supermarket beansprouts when I first made it, now that I have started sprouting my own beans, I can’t wait to give it another try. I’ll be posting a guide to sprouting your own beans, and the health benefits of doing so in an upcoming post, so stay tuned! Until then, enjoy this simple pleasure!

Easy Vegan Spicy Peanut Soup with Fresh Mung Bean Sprouts
Source: Vegalicious.org

INGREDIENTS:

1 cup peanut butter
2 tbs. oil
1/2 teaspoon cayenne pepper
1 tbs. fresh ginger, grated
1 onion, chopped
1 clove garlic, minced
1 liter vegetable bouillon
1 tbs. tomato paste
splash tabasco
pinch salt
1 tbs. sugar
100 grams fresh mung bean sprouts

METHOD:

1. Heat the oil in a sauce pan. Add the chopped onions and saute until glassy.
2. Add the garlic and lightly brown.
3. Add the vegetable bouillon and the peanut butter and stir well to mix.
4. Add the tomato paste and spices and allow to simmer until warm and well blended.
5. Season to taste with salt, Tabasco and a pinch of sugar.
6. Just before serving add the fresh mung bean sprouts do not cook the bean sprouts, as their crunchiness adds a nice contrast to the smooth spiciness of the soup

This post was originally published January 13, 2009. It has been updated twice since then.

Top 10 Soup Recipes on TriniGourmet.com

	1. Trinidad Corn Soup with Cornmeal Dumplings (recipe) Corn soup is a street food favorite here in Trinidad, especially at carnival time when vendors ply large pots of it that they spoon into styrofoam cups outside of fetes and clubs.
	2. Trinidad Callaloo (vegetarian recipe) Callaloo is a fond memory for many Trinidadians, myself included,
	3. Best Ever Lentil Soup (recipe) Don’t you just love when a recipe has superlatives built right into the title? This recipe for ‘Best Ever Lentil Soup’ was one that came bundled with my copy of MacGourmet and comes from the beautiful vegan blog Vegalicious.
	4. French Onion Soup (recipe) The most labour intensive part of this recipe is the browning of the onions which takes almost an hour. The results are well worth it though. The onions become melt in your mouth, and decadently sweet and flavourful.
	5. Black Bean Soup with Cilantro Pesto (recipe) Without a doubt this is definitely one of the best bean soup recipes that I have tried.
	6. Homemade Tomato Soup (recipe) This recipe from Michael Chiarello is one of my all-time faves for tomato soup. It is so simple and easy to put together.
	7. Creamy Broccoli Soup (recipe) Another hearty soup that I prepared on a damp, rainy night. It’s so thick and creamy no one will believe it’s also dairy-free! And, I can imagine that if there are kids or adults out there who usually don’t like broccoli this is a great way to sneak it to them as well!
	8. Easy Vegan Spicy Peanut Soup with Fresh Mung Bean Sprouts (recipe) Made on a rainy night, this spicy vegan peanut soup was a cinch to throw together. The flavours of peanut and ginger combine to create a spicy, sweet and silky texture and the crisp, cool crunch of the bean sprouts prevents the overall flavour profile from ever becoming cloying. This is a rather non-traditional (in this part of the world) take on comfort food. Although I used supermarket
	9. Butternut Squash Bisque (recipe) I’m a huge fan of soups, especially thick creamy soups, so this butternut squash bisque was right up my alley.
	10. Butternut Squash Soup with Ginger (recipe) Adapted from a recipe in Bon Appetitmagazine, this warm and creamy soup became an instant classic in my home and graced the table at 2009′s Passover Seder.

5 More Soup Recipes from my favourite Food Blogs!

1. Breakfast Miso Soup (Morsels & Musings) 2. Avoglemono (House of Lime) 3. Italian Onion and Bean Soup with Parmesan Toast (Lisa’s Kitchen) 4. Hot and Sour Soup(Simply Recipes) 5. Indonesian Carrot Soup (Food Blogga)

And, if you want even more ideas. Here are 5 Soup Cookbooks, handpicked for your enjoyment

	1. Enlightened Soups: More Than 135 Light, Healthy, Delicious and Beautiful Soups in 60 Minutes or Less If one food conjures up comfort, it is homemade soup. A dose of serenity sipped from a spoon, soup is as comforting as home itself. Homemade soup also comes close to being the perfect meal: easy to make, naturally low in fat, rich with nutrients, and convenient and economical, it is a superfood from most every perspective. That’s the heart and soul of Enlightened Soups.
	2. New England Soup Factory Cookbook: More Than 100 Recipes from the Nation’s Best Purveyor of Fine Soup Druker, executive chef and co-owner of Massachusetts eatery the New England Soup Factory, joins veteran Boston-based food writer Silverstein to weave personal stories of the region with mouthwatering recipes in this instant classic, a must-have for soup lovers.
	3. Saved By Soup: More Than 100 Delicious Low-Fat Soups To Eat And Enjoy Every Day Soup seems to revive the spirit even as it contents the stomach. In Judith Barrett’s case, it also helped her lose 10 pounds. These low-fat and reasonably low-calorie soups, she claims, provided filling comfort as she cut back on calories and on the overall quantity she ate, helping her lose weight and keep it off.
	4. The Best Soups in the World The ultimate soup cookbook-from James Beard Cookbook of the Year award-winning author Clifford Wright Soup is an affordable, popular dish the world over. In The Best Soups in the World, renowned food scholar and cookbook author Clifford Wright compiles the globe’s most delicious soups into a single collection, exploring the history and cultural significance of each recipe along the way. Perfect for cooks at any level of experience, the book includes traditional American and thrilling international flavors alike-from Old-Fashioned Chicken Noodle to Thai Mushroom and Chile to Mexican Roasted Poblano and Three Cheese to Tuscan White Bean.
	5. Cooking Light Cook’s Essential Recipe Collection: Soup: 57 essential recipes to eat smart, be fit, live well (the Cooking Light.cook’s ESSENTIAL RECIPE COLLECTION) Ah, the comforting allure of soup, as brought to you by the creative experts at the Cooking Light Test Kitchens. With 56 easy-to-follow soup recipes, this new cookbook is as beautiful as it is practical; a handy reference for delicious recipes that are nutritious as well as satisfying. Sure to be well-thumbed, its smaller size and hardcover design lend themselves to frequent perusing and planning. This attractive volume will be a “must have” for beginning and seasoned cooks alike.

This post was originally published July 3, 2010. It has been updated once since then.

As you can tell from my title, I am a huge fan of soups. Whether clear, creamy, or chunky, there are very few soups that do not meet my favour. Yet, when it comes to weddings, I have rarely seen them on the menu locally. Why is this? In many other cultures a soup course before the actual entrée is standard, and even local buffets for business luncheons and social events usually liberally offer soup and rolls. Yet, once that event is a wedding there is, too often, only silence where a delicious soup could have been.

For me, the virtues of a soup course are many. They are often the first hot dish that your guests will receive, and the warmth creates a feeling of relaxation and goodwill. On top of that the slow pace which it must be consumed encourages conversation while preparing the stomach and palate for the other courses that are to come – heightening and guiding the culinary expectations that are yet to be fully realized.

A soup course can also play the role of a light (and cost-effective) entrée at a breakfast or luncheon reception, especially when paired with warm crusty rolls and assorted savoury sandwiches. So, instead of jumping over this humble starter, why not take some time to consider that course that no one seems to want to shine a light on, soup. I promise, you and your guests will be quite glad

Tomorrow I will highlight several rolls and sandwiches, that will partner delightfully not only with a soup course (should you choose to have one) but also with the entrees that are still to come

Until then!

As promised, I am currently cooking my way through a 1969 Food issue of Caribbean Beachcomber. For much of this year I have been privately delving into older cookbooks, both West Indian in nature, as well as International. In many ways I have found that they have increased my love of cooking and my understanding of ingredients more than many contemporary publications. Many of the combinations and recipes have fallen out of vogue, and may seem odd, or unappetizing at a first glance. However by recreating many of them I have felt as though I have my own private time machine and, believe it or not, so far I have not had any flops!

This recipe was particularly pleasurable to serve as it had everyone scratching their heads trying to figure out what the main ‘secret’ ingredient was. The below recipe calls for recipe, but as I had none on hand I went with what I did have, cassava. The brilliance of the recipe is it takes many of the main components of an oil-down but recomposes them into the form of a cool Vichysoisse Soup. The flavour is instantly recognizable, however because the style of presentation is so unexpected, no one puts 2 and 2 together. When all is revealed the look of shock is inevitably followed with “This is cassava? But… But.. Wow!”

I have included the original recipe below for those who want to see it, but have also included my own slight modifications. Although the recipe didn’t call for it, I decided to create some croutons from an end of homemade French Bread that was ‘suffering’ in the freezer. Pan-fried in butter and thyme, I believe they created the perfect round-off.

Serve and enjoy

Vichysoisse Creole (d)
SERVINGS: 6
SOURCE: Caribbean Beachcomber

INGREDIENTS:
2 tablespoons butter
2 medium onions, minced
1 clove garlic, minced
1/4 lb. breadfruit, diced (or cassava as I used in this case)
4 cups vegetable stock
1 cup light cream
salt and pepper to taste
chopped chives

METHOD:

1. Sauté onions and garlic in butter until wilted.
2. Add diced breadfruit, vegetable stock and cook until breadfruit is easily pierced with a fork.

3. Let cool, then pureé in an electric blender, adding cream slowly while blending.

4. If the soup is too thick, thin to taste with milk.
5. Season with salt and pepper and serve icy cold, topped with chives.

Original Recipe (click thumbnail to enlarge):

Corn soup is a street food favorite here in Trinidad, especially at carnival time when vendors ply large pots of it that they spoon into styrofoam cups outside of fetes and clubs. It’s also popular as a Saturday lunch. Chopped pieces of corn on the cob are often included, however in the variation I prepared below I have left them out. Feel free to add them back in though if you want the added texture

This post was originally published on February 14, 2007. It has been updated twice since then.

Trinidad Corn Soup with Cornmeal Dumplings
(adapted from a recipe in the Naparima Girls’ High School Cookbook)

1 14-oz tin cream style corn
1/2 cup chopped green onion or chive
1 carrot, diced finely
1/2 tsp. salt
1 cup vegetable stock
2 tbsp margarine
3 cups milk

Cornmeal Dumplings:

1/2 cup flour
1/2 cup cornmeal
1/2 tsp salt
2 tsp baking powder
1/2 cup – 1 cup water

1. Melt margarine, cook onions .

2. Add corn and vegetable stock.

3. Simmer for 15 minutes over low heat
4. Prepare dumplings in a separate bowl by combining flour, cornmeal, baking powder, salt and water. Dough should be soft enough to be dropped from a spoon.

4. Add milk, carrots, salt and pepper.
5. Bring to a boil
6. Drop in dumplings

7. Cover and simmer for 15 minutes.

Makes 6 servings

For more recipes like this check out the Caribbean Cooking section of Veni Mangé – The Trinigourmet Amazon bookstore!

Adapted from a recipe in Bon Appetitmagazine, this warm and creamy soup became an instant classic in my home and graced the table at last year’s Passover Seder.

Butternut Squash Soup with Ginger
Source: Adapted fromBon Appetit

Yield: Serves 6

Ingredients
2 butternut squash (about 4 3/4 pounds total), halved lengthwise, seeded
2 tablespoons vegetable oil
2 cups thinly sliced onion
1 tablespoon golden brown sugar
2 teaspoons minced fresh ginger
2 garlic cloves, coarsely chopped
1/2 cinnamon stick
5 cups (or more) canned low-salt vegetable broth

Chopped fresh parsley
Heavy cream (omit/substitute for vegan)

Method:

1. Preheat oven to 375°F.
2. Oil baking sheet.
3. Place squash, cut side down, on baking sheet.
4. Bake until squash is very soft, about 50 minutes.
5. Using paring knife, remove peel from squash; discard peel.
6. Cut squash into 2-inch pieces.
7. Heat oil in heavy large pot over medium-low heat.
8. Mix in onion, brown sugar, ginger, garlic and cinnamon.
9. Cover pot and cook until onion is tender, about 15 minutes.
10. Add squash and 5 cups vegetable broth.
11. Bring to boil.
12. Reduce heat to medium-low.
13. Cover and simmer 10 minutes.
14. Discard cinnamon.
15. Working in batches, purée soup in blender (or use an immersion blender).
16. Return soup to pot (if a standing blender was used).
17. Season soup with salt and pepper.
18. Bring to simmer, thinning soup with more broth if necessary.
19. Ladle into bowls.
20. Garnish with cream and parsley and serve.

I’m a huge fan of soups, especially thick creamy soups, so this butternut squash bisque was right up my alley.

It’s sweet and savoury, all in one, and so so smooth. As with most soups I find that slow cooking the vegetable components until they deeply caramelized ensures the most flavourful result, and don’t be afraid to salt the vegetable base in between additions as well. It really helps to heighten the overall profile and bring the flavours together. To add an additional level of panache, garnish each serving with a dollop of creme fraiche, some slivered basil or cilantro (or your favourite herb) and a drizzle of olive oil.

This recipe has been submitted to Souper Sundays, hosted by Deb of Kahakai Kitchen

Butternut Squash Bisque
Servings: 4
Source: O, The Oprah Magazine

INGREDIENTS:

1 medium butternut squash (about 2 pounds)
1 Tbsp. olive oil
1 yellow onion, cut in half and thinly sliced
1 celery stalk, thinly sliced
1 carrot, thinly sliced
1 teaspoon fresh rosemary leaves
2 cups vegetable stock
3/4 cup milk or cream
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground pepper

METHOD:

Peel squash and remove seeds. Cut into 1 1/2-inch chunks and set aside.

Add oil to a 4-quart saucepot and place over medium heat. Add onion, celery, carrot, and rosemary, and cook until onion begins to brown, stirring occasionally, about 15 minutes.

Add squash, stock, and 1 cup water. Bring to a boil, then reduce to a simmer and cook until squash is tender, about 15 minutes. Turn off heat and let soup cool slightly, about 8 minutes.

Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage. Transfer to a clean pot or storage container. Soup can be refrigerated for up to 2 days or frozen for up to 2 months.

When ready to serve, reheat. Add milk, salt, and pepper; stir well. Add additional milk or stock if soup is too thick; simmer 5 minutes. Adjust seasoning to taste, and serve warm.

Another hearty soup that I prepared on a damp, rainy night. It’s so thick and creamy no one will believe it’s also dairy-free! And, I can imagine that if there are kids or adults out there who usually don’t like broccoli this is a great way to sneak it to them as well!

Creamy Broccoli Soup
Source: unknown
Makes 6 servings

INGREDIENTS:

1 1/2 lbs. broccoli cut into small florets
1 large yellow onion, coarsely chopped
1 1/4 lbs. russet potatoes, peeled, cut into 2-inch pieces (about 2 medium)
3 cups vegetable stock
1/2 cup dry white wine
1/4 teaspoon freshly squeezed lemon juice
2 bay leaves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup soy milk or rice milk
1 fresh lemon for garnish – optional

METHOD:

To prepare the soup: Combine the broccoli, onion, potatoes, chicken stock, wine, lemon juice, bay leaves, salt, and pepper in a large saucepan. Bring the saucepan to a boil. Cover and decrease the heat to low simmering until all the vegetables are tender when pierced with a fork, about 25 minutes.

To puree the soup: Remove the soup from the heat and discard the bay leaves. Ladle half of the soup into a blender along with 3/4 cup soy milk, cover and puree until smooth. Empty the blender into a large bowl. Ladle the remaining soup into the blender with 3/4 cup soy milk, puree until smooth. When finished transfer the pureed soup back into the saucepan. Thin the soup if necessary by adding a little more soy milk until the desired consistency is achieved. Taste and correct the seasonings. Reheat the soup over low heat stirring occasionally until hot, taking care not to boil the soup. Ladle into bowls and garnish each bowl with lemon zest. Serve immediately

Without a doubt this is definitely one of the best bean soup recipes that I have tried. I have no idea where I got it from, it’s been floating in my recipe file for more than a few years. One of the reasons why I think I avoided it was because parts of the instructions seemed off putting to me. For example, cooking the beans in PLAIN water or 90 minutes seemed totally UGH! However that is all in the past now. I am glad now however that I tried this recipe now, and not 3 years earlier as there are many tips and techniques that I’ve picked up during those years that I think did make a difference in how the soup came out, and I will now humbly pass them on to you

1) Be sure to saute the vegetables thoroughly, you want the flavours to be as deep as possible without burning. The carrots should be deep orange, reduced in size and caramelized with dark brown spots. (I now wish I had taken pics of this, but it was one of those days)
2) Be sure to ‘over-salt’ the vegetable mixture as they saute. This is because this mixture plays an integral partin flavouring the soup ‘broth’ and the beans will also soak up much of it.
3) Be generous, to a flaw, with the cilantro. Just when you think you have put enough, put a little bit more. For the same reasons as above. The beans and the broth need it

The final result is sinfully aromatic, and soothing with the rich herbal tones, and the creamy earthiness that beans impart. It would be amazing on its own, but with the addition of the pesto, it really becomes something else entirely. Swirl it in, sit back and enjoy.

Black Bean Soup with Cilantro Pesto
Servings: 4-6

INGREDIENTS:

1 lb. black beans, soaked overnight
2 onions
3 carrots
3 cloves, garlic minced
salt and pepper to taste
1 6 oz. can tomato paste

Cilantro Pesto:
1 bunch cilantro
10 parsley sprigs
1/2 cup parmesan cheese
1/2 cup toasted almonds
3 limes, juice of
4 tablespoons chopped garlic
1 cup olive oil
1/2 teaspoon salt

METHOD:
1. Rinse beans in cold water and place in pot with a ratio of twice as much water as beans.
2. Bring water to a boil. Reduce heat to low, cover and let simmer on the stove, stirring often, about 1 1/2 hours.
3. Meanwhile, prepare the cilantro pesto.
4. Rinse and coarsely chop the cilantro and parsley.
5. Place the cilantro, parsley, cheese, almonds, lime juice and garlic in a food processor.
6. Blend to a smooth mixture.
7. With the machine running slowly, pour in the olive oil.
8. Add salt and pulse.
9. Store half in refrigerator for a later date and place the rest in a bowl for service.
10. Peel and chop the carrots and onions for the soup, then set aside.
11. Chop the cilantro, and also reserve.
12. Check beans for tenderness.
13. Saute the carrots, onions, and garlic in oil until golden.
14. Add a small amount of the bean liquid to the saute pan to deglaze.
15. Add the vegetables to the soup, then add the tomato paste, cilantro, and salt.
16. Continue to simmer until tender.
17. Serve soup topped with cilantro pesto.

Don’t you just love when a recipe has superlatives built right into the title? This recipe for ‘Best Ever Lentil Soup’ was one that came bundled with my copy of MacGourmet and comes from the beautiful vegan blog Vegalicious. In the past the only lentil soups that I’ve tried have had either a West Indian flair, or an East Indian slant, so the first few sips of this version came as quite a shock to my tastebuds. Instead of the sweetness of plaintains, or the aromatics of cumin, this recipe is redolent with the tastes of smells of what I associate with quintessential French cuisine. As the aroma of bay leaves and herbs meld with the tastes of rich red wine, tangy Dijon, and creamy spinach you are left with a soup that is robust, earthy and wholly comforting. Combine with a rustic slice of bread and a simple green salad and you have a perfect no-fuss, no-mess lunch or dinner.

Best Ever Lentil Soup
Source: Vegalicious.org

INGREDIENTS:

3 tbs. olive oil
1 onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 bay leaves
1 can tomato paste
1 cup red wine
1 cup lentils (brown or green Le Puy), sorted and rinsed
3 cups water
2 vegetable bouillon cubes
2 tbs. thyme or oregano
2 tbs. Dijon mustard
pepper to taste
1 cup leaf spinach (frozen or fresh), slightly chopped

METHOD:
1. Using a large soup pot, heat the oil and add the onions and celery.
2. Saute until they are golden.
3. Add bay leaves and garlic.
4. After two minutes add the tomato paste and wine.
5. Add the lentils and enough broth to cover with a couple inches of liquid.
6. Simmer uncovered, stirring from time to time to keep the lentils from sticking on the bottom.
7. Add water, wine or vegetable bouillon as needed.
8. The soup should cook for about 40 minutes or until the lentils are tender.
9. Add a couple tablespoons of thyme or oregano, and season to taste with pepper.
10. Add the spinach and cook gently until the spinach is cooked.
11. At the last minute stir in 2 tablespoons of Dijon mustard and serve immediately.