Roasted Potato, Leek, and Fennel Velouté (Velvety Soup)

Servings: Serves about 8
Time: 1 hour or less.

The principal flavor ingredients of this soup are all oven-roasted. My love affair with oven roasting vegetables began with a simple, effortless recipe for oven-roasted broccoli. (Toss florets with salt and an oil that had a smoke point higher than 400 degrees F. Place florets on an oiled cast iron griddle and roast for about 20 to 30 minutes at 400 degrees F, depending on the size of the pieces. It’s done when you can get a fork through the thicker stems. The aroma in the house will tease your nose, the nutty flavor will tantalize your taste buds, and you’ll never go back.) 

The thought of roasting (and caramelizing) potatoes, leeks, onions and fennel in the oven is a no-brainer for you once you’ve begun oven roasting broccoli and cauliflower. Oven roasting brings out delicious flavors in almost every vegetable. The fibrous leek, onion and fennel of this recipe are tamed in the oven and their flavors end up softly integrating with the creamy smooth potato, transforming the mixture into a velvety smooth, soft pillow of flavor that glides across the tongue.

Once the mixture is pureed to a slightly lumpy texture and gently heated through, it is complete.  (Be careful not to process too long, as potato can get gummy, if over processed.)  This soup is fast, and (o la la!) so flavorful! Slice, toss, bake, puree - - et, voilà!
It quickly became a favorite in our house!

Ingredients:
2 large or 3 medium leeks, white and light green parts only, ½ - inch slices, cleaned of sand (See instructions.)
2 lbs yukon gold potatoes, cut into ¾ -inch chunks
¼ cup + ¼ cup (1/2 cup divided) oil (Sunflower, grapeseed, and avocado oils have smoke points above 400 degrees F.)
2 fennel bulbs (reserve a few of the smaller fronds for garnish)(save the rest for juicing/smoothies)
1 large onion, peeled and cut into 1/2 inch slices
1 teaspoon Himalayan salt, divided ½ tsp + ½ tsp (more, later, to taste)
Fresh black pepper
2 cups warm vegetable broth
2 cups unsweetened warm soy or almond milk

Optional Garnish:
In a small frying pan place:
1 TBSP oil
1 tsp dry thyme, (or ½ bunch fresh thyme)
½ lb. sliced Cremini mushrooms, stems removed
Cook on medium heat.  Place on paper towel to absorb any remaining moisture, and set aside until soup is ready to eat.

Instructions:
Preheat oven to 425 F. Line 2 large rimmed baking sheets with parchment paper.

Slice leeks into half lengthwise, then cut 1/2 – inch slices.  Place in bowl of water and swish around with your hand until you are sure the sand/dirt has been washed away. Drain. Place in clean bowl with potato chunks, pour ¼ cup oil and mix oil, potato chunks and leeks together with ½ - tsp salt to coat completely. Place sliced potatoes and leeks on one baking sheet (that is lined with parchment or oiled. Add freshly ground black pepper to taste. Roast potatoes and leeks for 15 minutes.

While potatoes and leeks are roasting for 15 minutes, prepare the fennel and onions. Slice the fennel bulbs -- top to base, in 1/2 inch slices Cut onion into ½ inch slices. Toss fennel and onions  with olive oil, 1/2 teaspoon salt and pepper to coat completely. Place on the other baking sheet just like you did with the potato-leek mixture.

When the potatoes and leeks have roasted for 15 minutes, remove from the oven and flip with a spatula.  Return to the oven on the upper rack, and place the fennel and onions on the middle rack.

Roast for 10 minutes, then remove the fennel and onions, flip, and roast an additional 10 to 15 minutes. Potatoes should be tender at this point. Fennel and onions should be a bit caramelized. Remove from oven.

If you wish, reserve a few pieces of fennel for garnish. Place potato-leek and fennel-onion in the bowl of food processor along with warmed milk and broth. Pulse a few times, so that it’s creamy but still chunky. Do not over-process.  Thin with water, if needed. Warm on stove until heated through. (This will blend flavors nicely.)

You can also transfer all ingredients to a soup pot and blend with a submersion blender (instead of with a food processor) making sure to leave the mixture chunky.

Add salt and pepper if needed, ladle into bowls, garnish with sautéed mushrooms, fennel pieces, and fennel fronds, and serve! Bon appétit!

Recipe for Carrot Soup with African Spices.

Carrot Soup with North African Spices

This carrot soup recipe from the cookbook, Field of Greens, has the aromatic spices of the East.  It’s a favorite. Use a food processor to slice the carrots and the sweet potato. It is important for the flavor of the soup to toast the cumin and coriander seeds and then grind them.

Ingredients:

5 cups               Vegetable Broth prepared with 10 thin coins of ginger root

1 TBSP              Olive oil

1                      Onion, medium sized, thinly sliced (about 1-1/2 cups)

1-1/2 tsp          Salt (divided into 1 tsp. and 1/2 tsp.)

2 cloves             Garlic

1-1/2 tsp          Cumin seed, toasted and ground

1 tsp                 Coriander seed, toasted and ground

2 tsp.                Grated fresh ginger

                        Cayenne pepper

2 lbs.                Carrots, thinly sliced, about 7 cups

1                      Sweet potato, peeled and thinly sliced, about 1 cup 

1/2 cup            Fresh orange juice

1/2 cup            Crème fraîche (Vegan) (See below.)

2 TBSP             Coarsely chopped cilantro

 

·         Make stock and keep it warm.

·         Heat the olive oil in a soup pot and add the onion and 1/2 teaspoon salt. Sauté over medium heat until it begins to release its juices, about 5 minutes, then add garlic cumin, coriander, ginger, and a few pinches of cayenne.  Cook until the onion is very soft, about 10 minutes, adding a little stock if it sticks to the pan.

·         Add carrots, sweet potato, 1 teaspoon salt, and 1 quart stock.

·         Bring to a gentle boil., then reduce the heat, cover and simmer until the carrots are very tender, about 15 minutes. 

·         Puree the soup in a blender or food processor until smooth, using a little extra stock if needed.

·         Return to the pot, add the orange juice, and thin with stock to the desired consistency. 

·         Season with salt to taste and, for additional heat, a pinch or two of cayenne. 

·         Garnish each serving with a swirl of crème fraîche and sprinkle with cilantro.

 

Makes 9 to 10 cups

From: Field of Greens, by Annie Somerville

Crème Fraîche (Vegan)

There are two parts to making vegan crème fraîche. Make the Crème Cheeze, then liquify it a bit more to make the crème fraîche.

Incredible Almond Crème Cheeze

From Vegan Vittles

¼ cup raw (unroasted) whole almonds, blanched and peeled

1 cup water

2 TBSP. fresh lemon juice

2 TBSP. cornstarch

1-1/2 TBSP oil  (olive, avocado, etc.)

1/2 tsp. Nutritional yeast flakes

1/2 tsp. salt

Directions:

• Grind almonds to a fine powder in an electric seed mill or coffee grinder.
• Place ground almonds in a blender with ½ cup water.
• Process the mixture on medium speed to create a smooth, thick cream.
• Add remaining water along with the lemon juice, cornstarch, oil, yeast flakes, and salt, and blend on high until smooth and creamy.
• Pour the blended mixture into a 1-quart saucepan. Place saucepan over medium-high heat, and bring mixture to a boil, stirring constantly, for 1 minute longer. Remove saucepan from the heat, and let the mixture cool.
• Beat the Crème Cheeze well with a fork, wire whisk, or electric beater. Transfer it to a storage container, and chill in refrigerator. The Crème Cheeze will continue to thicken as it chills and will become very firm.  It will keep in the refrigerator for about a week.
• Important: if you are using the Crème Cheeze, as Crème Cheeze, prior to serving, mash and beat the crème cheese again with a fork, wire whisk, or electric beater until it is smooth and creamy.

Yields: about 1 cup

Note: If you are blanching the almonds, make sure they are dry before you grind them.

 

Crème Fraîche

1 cup Almond Cream Cheese

2 1/2 TBSP almond, rice or soymilk

1 tsp of lemon or lime juice

 

Directions:

• Mash and beat the crème cheese again with a fork, wire whisk, or electric beater until it is smooth and creamy.
• Mix together Almond Crème Cheeze, non-dairy milk, and lemon/lime juice. and enjoy over your favorite recipes.

 

This healthy alternative to dairy can be used for sweet and savory dishes.

 

 

Recipe for Vegetable Broth Powder

In the U.S., you can find organic vegetable soup cubes, and in the bulk department of your local health food store you can usually find vegetable soup broth powder, dried vegetables or dried vegetable flakes.  At Lake Chapala, Mexico,  it is sometimes difficult to find vegetable broth powder (or cubes) without MSG. (You can drive into Guadalajara and go to the Palacio de Hierro store, located to the side of the department store in the mall Plaza Andares, but they are a bit expensive.) So I usually bring with me a bag of dried vegetables from North Bay Trading Co.  http://www.northbaytrading.com/ and make my own vegetable soup broth powder. While you’re on their website, check out their soup mixes: 32 Bean + 8 Vegetable, Spicy Southwestern, Minnesota Grown Wild Rice Soup, Organic section, and many other products. They are a high quality, family-run business -- nice people.)

Vegetable Broth Powder

Ingredients:

• 1 part dehydrated vegetable flakes or dried vegetables       
• 3 parts nutritional yeast
• 1/2 part onion powder
• 1/4 part garlic powder
• 1/4 part italian seasoning
• 1/2 part dried parsley

Directions:

Put all ingredients in  a food processor or a blender and pulverize to a fine powder. Store in airtight container.

Use 1 tbsp of broth powder for every  cup of water.  Add salt to taste.

Recipe: Creamy Winter Vegetable Soup-in-a-Hurry

• 2 pkg. (about 16 oz. each.) Frozen (hopefully organic!) Vegetables, Mixed (California Mix, Oriental Mix, Etc.)
• 2 quarts water with vegetarian bouillon cubes added to make broth
• 1 large onion chopped (or 2 tsp. onion granules
• 4-6 cloves garlic (cubed) (or 1 tsp garlic granules)
• Ginger (minced fresh--2 tsp, or ground -- a slight tsp)
• 2 TBSP olive oil
• 2-3 bell peppers, chopped (varied colors) or frozen bell pepper medley
• Kombu, 1 piece
• Your Choice of Herbs and Spices, to taste (about 1 tsp. each)
  Basil, dill, coriander, cumin, turmeric, tarragon, whole fennel
  2-3 Bay leaves
  Oregano
  Parsley
  Rosemary
  Sage
  Italian seasoning
  Taco seasoning mix (no MSG)
  Thyme
• Lemon juice, ¼ to ½ cup
• 2 – 3 (15 oz.) cans of cannellini beans or pinto white northern beans, process, with liquid, until smooth and creamy
• 1 -2 (15 oz.)cans of tomatoes (Choose from stewed with seasoning, diced, diced with green chilies, etc.)
• 1 or 2 or 3 cups, Bite size pieces of baked tofu or seitan, etc.
  
  Instructions:
  
  If you have time, use fresh onion and fresh garlic. (If no time, use dried.) Saute onion and garlic in olive oil. When onion becomes translucent, add minced ginger and fresh chopped bell pepper (3 colors?) or if no time, toss in frozen bell pepper medley. Saute a few minutes longer, until the peppers release their juices. Then add any or all of herbs/spices/flavorings (mentioned above) to the onion/garlic/bell pepper mixture. (I use about a tsp. of each), roughly measured into the palm of my hand. (Exception: 1 – 2 TBSP taco seasoning, a slight tsp. ginger powder).
  Place Kombu (optional, but very healthy) and 2-3 bay leaves in large soup pan with broth at medium heat. Add onion/garlic/pepper herb/spice mixture to the broth. Add processed (pureed) beans. Remove the Kombu before it reaches a boil. Bring to a boil. Add 1 pkg. of frozen vegetables (California mix is great for this: broccoli, cauliflower, carrots, summer squash) bring back to a boil, then and simmer until tender.
  IF YOU WANT A VERY THICK WINTER SOUP, remove bay leaves and process (puree) the soup mixture at this point. Return mixture to soup pan (It’s best to have two soup pans for this.) Then add the second bag of frozen vegetables. (If you have frozen corn, add it at this point.) Bring back to just up to a boil, then simmer on medium or low heat until this second round of frozen vegetables is tender. If you like, add a can of corn, stewed, or diced tomatoes at this point as well as baked tofu/seitan/etc.. Add lemon juice before serving. Add a little salt and pepper, or soy sauce, to taste, a little at a time. Serve with whole wheat bread, corn bread, whole wheat pita bread, or whole wheat biscuits, etc. Enjoy!