vegetarian – Digital Lissie

November 14, 2023November 14, 2023

Coconut Curry Squash Soup

This is a great fall soup that will leave you feeling warm and cozy

Coconut Curry Squash Soup

My friend Ligia shared this recipe with me. It's a winner.

My daughter also loves this recipe and came up with some modifications that are included in the notes below. Enjoy!

Print Recipe

Course: Soup

Cuisine: Vegetarian

Ingredients Method Notes

Ingredients

1 TBSP Coconut oil or olive oil
1 Onion diced
1 Green Bell Pepper diced
1 Red Bell Pepper diced
4 cloves Garlic diced or pressed
1 Butternut Squash (2-3 cups) diced and roasted
2 cans Chickpeas
2 cups Chicken or Vegetable Broth or water & 2 bouillons
1 can Coconut MIlk
1 tsp Yellow Curry Powder
1 tsp Red Curry Paste
Cilantro garnish

Method

In your favorite soup pot, sauté onion in olive oil until soft
Add diced red & green peppers sauté some more then add garlic. Sauté until soft.
Add roasted squash, red curry, and yellow curry then stir to combine.
Add chickpeas w/ liquid, chicken broth, and coconut milk, heat until boiling and simmer gently for 15 minutes until heated through
Garnish with cilantro

Notes

Feel free to enhance the recipe with fresh ginger and soy sauce. If you like spice, serve with sriracha or chili garlic sauce.

Here are some modifications from my daughter. She makes this soup frequently:

- I use a mix of spices instead of red curry paste (big on cumin and coriander).
- I cut the butternut squash and add it raw to the pot first then just sauté it 10-15 min till it’s a bit soft and roasted looking before adding in the onions for easier one pot cooking
- I use green lentils instead of chickpeas, they need to be added 5-10 min before the peppers to cook all the way through

September 19, 2022September 19, 2022

Mushroom Stroganoff

This is great vegetarian comfort food. Works as a great mix and match with beef stew when folks have different dietary preferences. We like to serve it with egg noodles and crusty bread.

Here's the original recipe: https://www.gimmesomeoven.com/mushroom-stroganoff/#tasty-recipes-61649

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Vegetarian

Ingredients Method

Ingredients

1 pound wide egg noodles
3 TB butter divided
1 medium yellow onion diced
4 cloves garlic minced or pressed
1½ pound baby bella mushrooms
½ cup dry white wine
1½ cups vegetable stock
1 TB Worcestershire sauce
3½ TB flour
3 small sprigs of fresh thyme or ¼ tsp dried thyme
½ cup sour cream
salt and pepper to taste
chopped fresh parsley

Method

General Prep

Bring pot of salted water to boil to have ready for noodles
Stock/Flour mixture: In bowl or shaker cup, combine vegetable stock, Worcestershire, and flour. Whisk or shake until smooth and set aside.

Cooking and Assembly

Melt 1TB butter in large sauté pan over medium heat. Add onions and sauté for 5 minutes, stirring occasionally.
Add remaining 2TB of butter, garlic, mushrooms , and wine. Sauté over medium-high heat for 7-10 minutes until mushrooms are cooked and liquid is reduced.
Add noodles to boiling water and cook according to package instructions
Whisk/shake stock/flour mixture and add to mushrooms while stirring continuously. Simmer mixture for about 5 minutes until thickened.
Remove mixture from heat then stir in sour cream and season to taste with salt and pepper.
Serve immediately over the egg noodles and garnish with parsley.

November 20, 2017November 20, 2017

Perfect Creamy Cauliflower Soup

This comes from the book, Fit for Life by Harvey and Marilyn Diamond, which has a number of really nice recipes.

Print Recipe

Total Time 35

Servings: 4 people

Course: Soup

Cuisine: American, Vegetarian

Ingredients Method

Ingredients

2 TB butter
1 TB olive oil
1 medium onion coarsely chopped
6-8 scallions chopped
1 clove garlic minced
2 stalks celery chopped
2 medium cauliflower cored and coarsely chopped
1/2 tsp sea salt
1/2 tsp curry powder
1/8 tsp fresh ground black pepper
1/2 tsp dried thyme
1 tsp dried basil
1 tsp dried savory or marjoram
6 cups water
2 TB white miso (preferable to vegetable bouillon because it will not turn the soup dark)

Method

In heavy soup kettle, melt butter. Add oil, onion, scallions, and garlic. Add celery and cauliflower. Add seasonings.
Mix well and cook uncovered over medium heat for several minutes, stirring frequently.
Add water and miso. Bring to a boil. Simmer, covered, over medium heat for 15 minutes or until cauliflower is tender.
Remove cover and cool slightly. Puree in small increments in blender until smooth and cream. Reheat and serve.