Tomato Soup with King Oyster Mushroom

Tomatoes were real cheap S$1 for 1kg. And tomatoes are rich in Vitamin A & C and contain Vitamin B too. Also a good source of calcium, phosphorus, potassium, and dietary fibre. Therefore, I decided to make this tomato soup! It is pretty easy, give it a try. If you can’t find king oyster mushroom, you can substitute with toasted tempeh cubes, just add them in prior to serving. Silken Tofu is also another good choices …

Preparation: 10 mins Cooking time: 15 mins

Ingredients (serves 4)
° 800g tomatoes
° 100g king oyster mushroom
° 2 slice ginger
° 1 tablespoon olive oil
° 1½ tablespoon tomatoes sauce
° 1 tablespoon sugar
° salt and pepper to taste
° granulated mushroom bouillon (optional), to taste
° 1 tablespoon corn flour, mixed with 2 tablespoons water
° ½ sheet nori, toasted and shredded

Method
1. Place tomatoes in a blender or food processor and blend well. Set aside.
2. Heat oil in a wok or frying pan. Add the ginger and stir-fry for 1 minute.
3. Throw in the king oyster mushroom and stir-fry for 3 minutes.
4. Pour in the tomatoes puree and bring to a boil. Season to taste with tomatoes sauce, sugar, salt, pepper and granulated mushroom bouillon.
5. Ladle the soup into individual serving bowls, garnish with nori shreds and serve hot.

Garden Peas Soup

Another quick and simple soup!

Preparation: 8 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 250g frozen garden/green peas
° 200g potatoes, peeled and diced
° 3750ml water or stock
° ½ -1 teaspoon non dairy margarine
° ½ teaspoon salt, or to taste
° freshly ground black pepper to taste

Method
1. Place the potatoes and water in a pot. Bring to a boil and simmer for 10-12 minutes or until all the potatoes are tender.
2. Throw in the green peas and bring to a boil.
3. Transfer to a blender or food processor. Add the margarine, salt and blend until smooth and creamy.
4. Ladle the soup into individual serving bowls, sprinkle with pepper and serve hot.

‘Anyhow’ Soup

Photographer : Little JF

This recipe is rather similar to the creamy vegetable soup recipe that I post in my blog earlier on. I called this ‘Anyhow’ soup, as there is no need to exactly follow how much ingredients to use. If you find some ‘left over’ vegetables in the refrigerator and it can’t be cook into a dish by itself, you can mix them with some other vegetables to come up with this soup. There is no need to go and get broccoli stem just that I have it and therefore I just dump it in. If you have cauliflower stem, use it. Potato is a must for the creamy texture, if there are too much of the other vegetables and you don’t want a big pot of soup, reduce the amount of potato used. Then, just pour enough water to cover all the vegetable and boil. Pretty easily, isn’t it and real sweet and delicious. Carrot and onion gives the sweetness to this soup.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 1-2)
° 2 (± 200g) potatoes, peeled and chopped
° 2 stalks (± 100g) white leek (white portion), chopped
° 1 (± 50g) onion, diced
° ½ carrot, peeled and chopped
° 1 broccoli stem
° water
° ½ -1 tablespoon non-dairy margarine
° salt and ground black pepper, or to taste
° few sprigs coriander leaves, for garnish

Method
1. Place the potato, leek, onion, carrot, and broccoli in a pot. Pour just enough water to cover all the ingredients. Bring to a boil and simmer for 10 minutes or until all the vegetables are tender. 2. Transfer to a blender or food processor and add in the margarine and salt. Blend until smooth and creamy. Ladle the soup into individual serving bowls.
3. Garnish with coriander leaves, sprinkle some black pepper and serve hot.

Creamy Pumpkin and Potato Soup

Usually, for making creamy soup, the butter or margarine is melt in a pot and the ingredients are sauté. Often, I skip this step to simplify it. So, to have a bowl of tasty and delicious soup, use freshest ingredients, some simple herbs such as coriander and freshly ground pepper help to spice it up too. Onion is used here to lend its sweetness, if not replaced it with carrot which is sweet and nutritious too.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 1-2)
° 200g pumpkin (weight after peeling), peeled and diced
° 1 (150g) potato, peeled and diced
° 1 (50g) onion, diced
° 375ml water
° ½ -1 tablespoon non-dairy margarine
° salt and ground black pepper, or to taste
° few sprigs coriander leaves

Method
1. Place the pumpkin, potato, onion and water in a pot. Bring to a boil and simmer for 10-15 minutes or until all the vegetables are tender.
2. Transfer to a blender or food processor and add in the margarine and salt. Blend until smooth and creamy.
3. Ladle the soup into individual serving bowls, garnish with coriander leaves and serve hot.

Creamy Vegetable Soup

No one home for dinner last night! I am a bit too lazy to whip up dinner just for myself. I have some of the below vegetables in the refrigerator and wondering what to do with them. In the end, just try to turn them into creamy soup which is easy to go down or eat with bread. And it turns out real delicious and with the broccoli florets minced to give the soup a tinted green.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 1-2)
° 100g cauliflower florets
° 1 (100g) potato, peeled and diced
° 50g white leek (white portion), trimmed
° 1 (50g) onion, diced
° 50g broccoli florets
° 375ml water
° ½ -1 tablespoon non-dairy margarine
° salt and ground black pepper, or to taste

Method
1. Place the cauliflower, potato, leek, onion and water in a pot. Bring to a boil and simmer for 10-15 minutes or until all the vegetables are tender. Add the broccoli and cook for 1 minute.
2. Transfer to a blender or food processor and add in the margarine and salt. Blend until smooth and creamy.
3. Ladle the soup into individual serving bowls, sprinkle some black pepper and serve hot.

Easy Cream of Mushroom Soup

This is a quick and simple vegan cream of mushroom soup. As herbs or onion or vegetable stock is not used in this recipe, the amount of mushroom is generously more to boost up the flavour of the soup. If the soup is too thick, just thin down water some water. Just be a little careful with the amount of soy milk used, so that it is not too overpowered.

Preparation: 7 mins, Cooking time: 8 mins

Ingredients (serves 2-3)
° 200g white button mushroom, coarsely chopped
° 1½ -2 tablespoons non dairy margarine
° 350ml-400ml water
° 300ml unsweetened soy milk
° 2 tablespoons flour
° salt and pepper, to taste

Method
1. Combine the flour with soy milk and mix well. Set aside.
2. Melt the margarine in a pot over medium heat. Add the mushrooms and sauté for 2 minutes or until soften.
3. Add the water, bring to a boil and simmer for 3-5 minutes. Give the soy milk and flour mixture a quick stir, before gradually stir into the mushroom stock mixture over low heat.
4. Return to high heat, stirring frequently until the soup has thickened. Season to taste with salt.
5. Ladle the soup into individual serving bowls, sprinkle with pepper and serve hot.

Watercress and Potato Soup

Soup can be one of the easiest dishes to prepare, here is another low fat, full of vitamins and minerals and yet simple to make soup. It may take some time for those who are new to the taste of this puree soup, to be fond of it, after all it is not as popular as cream of mushroom etc.

Preparation: 5 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 200g watercress, roughly chopped
° 1 (150g) potato, peeled and diced
° 300ml water or stock
° ½ -1 teaspoon non-dairy margarine
° ½ teaspoon salt, or to taste
° pepper to taste

Method
1. Place the potato and water in a pot. Bring to a boil and simmer for 10-15 minutes or until tender. Add in the watercress and bring to a boil.
2. Pour into a blender or food processor, add the margarine, salt and blend until smooth.
3. Ladle the soup into individual serving bowls, sprinkle with pepper and serve hot.

Simple Celery and Potato Soup

This is a quick and simple low-fat, low-calorie soup which will make you feel full if you are on a diet. It is also a simple vegetable soup for toddlers, to boost their vegetable intake. For a creamier and richer vegan version, add one onion, soy milk and tofu puree to make this soup, if desired.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 250g celery (weighed after trimming), trimmed and diced
° 200g potatoes, peeled and diced
° 500ml water or stock
° ½ -1 teaspoon non dairy margarine
° ½ teaspoon salt, or to taste
° ½ teaspoon sugar (optional), or to taste
° pepper to taste

Method
1. Place the celery, potatoes and water in a pot. Bring to a boil and simmer for 10-15 minutes or until all the vegetables are tender.
2. Transfer to a blender or food processor. Add the margarine, salt, sugar and blend until smooth and creamy.
3. Ladle the soup into individual serving bowls, sprinkle with pepper and serve hot.

Creamy Pumpkin Soup

A hearty soup - Vegan Creamy Pumpkin Soup! Simple, nutritious and yet easy to whip up! If you find that it is too thick, just thin it down with water or soy milk. Coconut milk may be substituted with 150g silken tofu puree, if desired. For the little children, just tell them this is Cinderella’s Magical Pumpkin Soup, they will love it.

Preparation: 10 mins, Cooking time: 20 mins

Ingredients (serves 2)
° 250g pumpkin, peeled and diced
° 1 (100g) potato, peeled and diced
° 250ml water
° 100ml thick coconut milk
° 100ml-150ml soy milk (reduced sugar)
° 1 teaspoon non dairy margarine
° 1 teaspoon salt, or to taste
° pepper to taste
° 2 sprigs coriander leaves or 1 teaspoon chopped spring onion, for garnish

Method
1. Place the pumpkin, potato and water in a pot. Bring to a boil and simmer for 10-15 minutes or until all the vegetables are tender.
2. Transfer to a blender or food processor and blend until smooth and creamy. Stir in the coconut milk, soy milk and blend well.
3. Heat the margarine in a pot and pour in the pumpkin puree. Stirring slowly and bring to a boil. Season with salt and pepper.
4. Ladle the soup into individual serving bowls, garnish with spring onion or coriander leaves and serve hot.