Soup's On - Recipe

Vegetarian Times, March, 2000 by Richard Pierce

Seven delicious antidotes for winter

No matter where you live, on a chilly day nothing can satisfy a hearty appetite better than a bowl of hot soup. It's an easy one-dish meal that comforts, warms and nourishes us while lending fragrance to the kitchen and steaming up the windows. In this collection of terrific recipes, we've taken classic soups and refashioned them with some interesting and unique flavors. For example, the creamy broccoli soup is non-dairy and enlivened with curry powder and fresh ginger; the corn chowder contains cumin, chipotle chili and amaranth, giving it a distinctive Latin accent; and miso imparts a robust, earthy flavor to an otherwise traditional onion soup. But while these recipes sound exotic, trust us, the end products are sheer comfort.

Vegetable Stock

MAKES 6 CUPS

DAIRY-FREE

3 medium carrots, rinsed and quartered
3 stalks celery, rinsed and quartered
2 medium onions, peeled and quartered
6-inch piece kombu (see glossary, p. 111)
1 bunch parsley stems and/or leaves
1 to 2 bay leaves
1/2 tsp. dried thyme or herb of choice

IN LARGE POT, combine all ingredients. Add 8 cups cold water and bring to a boil over high heat. Reduce heat to low, cover partially and simmer 45 minutes.

Pour stock through strainer into clean pot or storage container; discard solids. Even though vegetables have been washed, watch for grit that may have settled at bottom of pot. For a richer, more concentrated flavor, continue to simmer strained stock, uncovered, for about 30 minutes. Cool, cover and refrigerate 4 to 5 days, or freeze up to 2 months.

PER CUP: 29 CAL.; 2G PROT.; 0 TOTAL FAT (0 SAT. FAT); 3G CARB.; 0 CHOL.; 186MG SOD.; 0 FIBER

Asian Mushroom Soup

4 SERVINGS

DAIRY-FREE

To blanch bok choy greens, just plunge them into a pot of boiling water for ? to 2 minutes, then rinse under cold water until cool.

8 oz. fresh shiitake mushrooms
3 scallions, trimmed
2 medium cloves garlic, crushed
1 bay leaf
1/2 cup roughly chopped bok choy stems
1 Tbs. tamari or reduced-sodium soy
   sauce
2 tsp. chopped fresh ginger
1/8 tsp. red pepper flakes
Pinch of salt
2 tsp. dark sesame oil
1 cup shredded bok choy greens,
  blanched

REMOVE STEMS from mushrooms; rinse and finely chop. Rinse mushroom caps and thinly slice; set aside 1 cup.

In large pot, combine mushroom stems, remaining sliced mushrooms, scallions, garlic, bay leaf, bok choy stems, tamari, ginger, pepper flakes and salt. Add 6 cups cold water and bring to a boil over high heat. Reduce heat to low, cover partially and simmer 45 minutes.

Pour stock through strainer into clean pot or storage container; discard solids.

In large skillet, heat sesame oil over medium-high heat. Add reserved mushrooms and cook, stirring often, until tender, about 3 minutes.

Divide sauteed mushrooms and bok choy greens among soup bowls. Ladle some broth on top of each and serve.

PER SERVING: 56 CAL.; 2G PROT.; 2G TOTAL FAT (0 SAT. EAT); 8G CARB.; 0 CHOL.; 216MG SOD.; 1G FIBER

Amaranth Corn Chowder

6 SERVINGS

DAIRY-FREE

This distinctively flavored chowder is ideal partnered with sourdough bread.

6 cups Vegetable Stock (see recipe)
  or vegetable broth
2/3 cup uncooked amaranth, rinsed
1 bay leaf
1 Tbs. plus 1 tsp. olive oil
1 tsp. ground cumin
1 large onion, diced
4 large cloves garlic, minced
1 medium red bell pepper, diced
1/2 tsp. dried oregano
4 cups fresh or frozen corn
1 tsp. canned chipotle chili in
   adobo sauce (see glossary)
3/4 tsp. salt
1/8 tsp. freshly ground pepper
1/4 cup chopped fresh cilantro
2 Tbs. fresh lime juice
2 Tbs. umeboshi vinegar
  (see glossary)
1 Tbs. umeboshi paste
  (see glossary)
1 Tbs. tamari or reduced-sodium soy
  sauce
Cilantro sprigs and lime slices
  for garnish

IN LARGE POT, combine stock, amaranth and bay leaf and bring to a boil over high heat. Reduce heat to low, cover and simmer, stirring occasionally, 25 minutes.

Meanwhile, in large heavy skillet, heat 1 tablespoon oil over medium-high heat until hot but not smoking. Add cumin and stir 30 seconds. Add onion and cook, stirring often, until softened, about 3 minutes. Stir in garlic, bell pepper and oregano; reduce heat to medium and cook, stirring often, 5 minutes. Stir in 2 cups corn, chipotle and 1/2 teaspoon salt.

Stir corn mixture into amaranth mixture. Cover partially, increase heat to medium and cook, stirring occasionally, 30 minutes. Discard bay leaf.

Preheat oven to 450 [degrees] F. In small bowl, combine remaining 2 cups corn, 1 teaspoon oil and 1/4 teaspoon salt. Stir in freshly ground pepper. Spread in nonstick baking pan and roast until beginning to brown, about 15 minutes.

Remove soup from heat. Stir in roasted corn, chopped cilantro, lime juice, vinegar, umeboshi paste and tamari. Transfer to blender or food processor (in batches if necessary) and puree until almost smooth, or puree directly in pot with immersion blender. Let stand, covered, at least 30 minutes before adjusting seasonings.

Rewarm over low heat. Ladle into bowls, garnish with cilantro sprigs and lime slices and serve.

PER SERVING: 294 CAL.; 9G PROT.; 6G TOTAL FAT (1G SAT. FAT); 38G CARB.; 0 CHOL.; 475MG SOD.; 7G FIBER