It was the Soup Swap yesterday. I’ve been going to these for almost 20 years and I always look forward to it. You make 6 quarts of soup, freeze it in 6 individual bags and then at the party we do a round robin swap. I think I’ve talked about it before.
Being a vegetarian at a soup swap in the autumn can sometimes be rough. In fact, at the very first swap I attended, I was the only one who brought a vegetarian soup; I went home with 6 frozen bags of meat soup. (I distributed them in my neighborhood). But the party is fun, so I’ve taken my chances many times since then. Yesterday was a mixed bag. We ended up with multiples of the same soups: Minestrone, African Peanut & Sweet Potato, Rosemary Lentil. In addition to these soups, I made way more of our soup that needed as YA is always complaining that I never make enough for US to have some. I made four batches:
So here is the recipe: Golden Caulifower Soup (thanks to Carissa Stanton and her Seriously, So Good cookbook.
Roasted cauliflower
4 c. chopped cauliflower florets (about 1¼ lbs)
3 tbsp. olive oil
2 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. salt
¼ tsp. red chile flakes (optional)
½ tsp. pepper
Soup
2 tbsp. olive oil
1 yellow onion, chopped
2 garlic cloves, chopped
1 large sweet potato, peeled and cubed (about 2 cups)
4 c. vegetable broth
1 can (13 ½ oz) full fat coconut milk
Pumpkin seeds (garnish)
1/3 c. pumpkin seeds
½ tbsp. olive oil
¼ tsp. garlic powder
½ tsp. salt
Pepper to taste
Roast the cauliflower. Heat the oven to 425°F. In a large bowl, drizzle the cauliflower with the olive oil and sprinkle with the turneric, cumin, salt, chile flakes and pepper. Toss until coated. Arrange the cauliflower on a pan lined with foil and roast for 20 minutes, turning the florets halfway through. Set aside (but leave oven on).
Make the soup. Heat the olive oil in a large pot over medium heat. Add onion and garlic and cook until onion is translucent (5-7 mns). Add potato, broth, coconut milk and the roasted cauliflower. Increase the heat to high. When soup boils, reduce heat and simmer covered for about 15 minutes. Use either in immersion blender or stand blender to blend the soup until smooth. Serve with the pumpkin seeds as a garnish.
Toast the pumpkin seeds. Drizzle olive oil over the pumpkin seeds and sprinkle with garlic powder, salt and pepper. Lay out the seeds on foil lined sheet and roast at 350° for about 12 minutes.
We have plenty of soup for the fall (although I’m sure I’ll have to make tomato soup soon to use up our surplus tomatoes).
Do you have a favorite soup for the fall?
Trail Baboon 
Rise and Shine Baboons,
Squash Apple Soup. (vegetarian) I think I have posted the recipe before but I can repost if needed. We are drowning in squash here. Lou’s cousin brought us 2 butternuts.
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JacAnon
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And we are drowning in carrots – so the Thai Carrot Soup that I adapted from… somewhere.
1 Tbsp fresh ginger, minced or grated
4 cloves minced garlic
Saute in 3 T. olive oil for just a minute or so
Add:
1½ cups chicken or vegetable broth
1½-2 pounds carrots, sliced (7 or 8 regular size)
Simmer all above till carrots are tender, then blend.
Back in the pan, add:
1/2 tsp Thai red (or green) curry paste
1/4 cup sweet chili sauce
1/4 cup soy sauce
1 cup coconut milk (or the whole can)
Fresh ground pepper
A squeeze of lime juice
Garnish:
cilantro
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The potato soup from The Vegetarian Epicure is always good.
We also recently got Fagioli:The Bean Cusine of Italy , which has lots of soup recipes.
We made a Basque bean and kale soup from Steve Sando’s The Bean Book, and it was delicious. We had Tolosa beans from Spain to put in it.
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A split and ham soup from the Betty Crocker International Cookbook (easily 40 years old). It has ham shanks and kielbasa in it, but probably would taste good without it for the vegetarians in the crowd.
Too lazy to post it here (it has a lot of ingredients and steps), but if you really want to try it, I’ll post it or send it to you.
I also love butternut squash soup in the fall.
Chris in Owatonna
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Campbell’s Tomato Soup made with milk. Easy peasy.
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A staple of my childhood. Although made with milk was for special occasions!
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I don’t think I have ever had Campbell’s tomato soup made with water. I’m sure it would taste just fine, but it wouldn’t be the right color.
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Our college cafeteria USED to have a creamy chicken wild rice that was DELICIOUS! Since covid, cafeteria use has really declined, and prices are up, and management has decided soup wasn’t needed.
Word is maybe it will come back this winter (new management) but we’ll see.
Kelly makes a wild rice soup that is even better!
And the chicken breasts I made in the crock pot last week, sort of turned into a soup, with noodles and cream of mushroom soup, so that might be a new favorite…
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I love soups of all kinds. Split pea, beef borscht, Tuscan bean and kale, black bean, caldo verde, lentil, and plain old chicken noodle soup are among the soups that are on our table during fall an winter months.
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chili
refer to blevens cook book
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I make a very easy soup that I don’t have a good name for. I think of it as pumpkin soup with brown spices. I start with a can of pumpkin, a can of chicken or vegetable broth, and a can of evaporated milk. I add about two teaspoons of cumin, and then smaller amounts of a bunch of spices in the brown/tan color spectrum. Garlic powder, onion salt, cinnamon, cloves, nutmeg, ginger, coriander. cardamom, turmeric. Whatever catches my eye when I’m looking at the spice rack.
This approach also works well with canned ot frozen squash.
I once had a little packet of espresso sea salt someone had given me. That was a nice garnish.
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How about Linda’s Spicy Pumpkin?!
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I don’t really think of it as spicy. The dominant flavor is the cumin, which isn’t hot, just sort of warm. Maybe it could be more of a Mellow Pumpkin Soup.
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I also love a recipe from page 5, Moosewood Cookbook – Gypsy Soup – has sweet potato, tomatoes (canned but I often use fresh…), etc. I alter it regularly, will go look and see what else makes it special. Oh – lots of paprika, for one thing…
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Ah, and turmeric, tamari, garbanzo beans, flexible other veggies. And I was wrong – it calls for fresh tomatoes, and I often use canned.
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My favorite is African Peanut Stew. I think I have posted it before. It’s long and has lots of ingredients. It might be in Kitchen Congress, not sure. I’ve noticed people mentioning African Peanut soup with sweet potatoes, so it’s probably similar to that.
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