Vegan white lasagna soup is the soup of my dreams.
Vegan white lasagna soup is the soup of my dreams.
Spicy, nutty, sweet and salty.
Easy peasy and super cheesy.
Noodle soups are the best soups, obviously.
Creamy, dreamy, sweet, spicy and smoky. The BEST tomato bisque EVER!
Creamy, dreamy broccoli cheese soup that just happens to be vegan!
So here we are, what day is it? The 3rd of January? Okay, I am still at it. Clean eating that is. I decided to work on a soup since it is cold out(sort of) and I have also been craving something super spicy(probably since I have been so sick recently). What is the spiciest and most internally warming thing I could think of? Curry! I thought about green or red, and actually bought both green and red curry paste, but ultimately decided on red, but you can definitely use green curry if you want!
Let’s have a chat for a second, this soup is very spicy, so I put an option in the recipe for either 1 or 2 tablespoons of curry paste depending on how you like it. I added 2 tablespoons, and I loved it, but I could see how others might not like it that spicy, so ya know, just customize it for your tastes. I find with most soups, you have to keep tasting to adjust the seasoning, so just make it how you like it!
Let’s chat about one more thing, when I was perusing my local Asian market for curry pastes, several of them contained shrimp(and a bunch didn’t) so just make sure you are getting one that is vegan. I probably don’t have to tell you to check the label if you are vegan, that is probably something you do regularly, but I just want to make sure we were on the same page, are you picking up what I am throwing down? Great! You are ready to make one of the most delicious soups ever!
This soup is so surprisingly complex while still being quick and easy. I really believe if you can’t cook(or think you can’t), anyone can make soup. This is a great place to start, throwing everything in a pot is my kind of dinner. The crispy tofu also requires no skill. My husband found out a while ago that if you cut tofu thin, press it, and bake it at a high temperature for about 30-40 minutes, it becomes so crispy it is just like you fried it, but so much healthier!
This soup has everything, spice, sweetness, acidity, saltiness, it is so beautiful! I hope you enjoy!
I am always trying to find ways to make it easier to be a vegan, and live a healthier lifestyle, for me and everyone. About six months ago, my husband and I were perusing the Fresh Market, and were looking at dried mushrooms. I had been eyeing the lobster mushrooms for a while, and we got to discussing making a “lobster” bisque with them. We both thought this was pretty genius. So, I set about to concoct the most delicious seafoody bisque ever, and I think I have achieved that. It is perfect, I am pretty proud of myself. It tastes just like I remember a seafood bisque tasting. It has been a while, but I still feel confident that is very close.
Fun fact, Lobster mushrooms are not actually mushrooms (I just learned this, thanks to an IG friend!) They are a parasitic fungi that grows on mushrooms, but they have good amount of fiber, protein, calcium and iron. Score! They are also delicious and have a great texture, and are beautiful!
This recipe has a few steps, making it a little messy, but all in all after the soaking of the cashews it was pretty quick. Also, you are really just blending, and adding things, so I feel like it isn’t very complicated and you don’t need to be a super experienced cook to master it. The cream is just four ingredients blended, and the rest is just a few veggies sauteed and liquids added.
Aren’t these so beautiful? The first picture is while they are dried and the second is after I soaked them for a while and they became soft. They turn such a beautiful bright color and are an amazing meaty texture that is perfect for the bisque. You can definitely use other mushrooms for this, if you can’t find lobster mushrooms, but I highly recommend getting lobster mushrooms!
This is creamy, dreamy, warm, and seafoody amazingness! I can’t think of much better than a creamy soup on a cold day, except, a vegan gluten-free creamy soup on a cold day! I hope you enjoy!
Have any questions or feedback for me? Leave me a comment, I would love to hear from you!
Tools and things you will need:
Cuisinart Smart Stick CSB-75BC 200 Watt 2 Speed Hand Blender (Brushed Chrome)
Dried Lobster Mushrooms – 4 oz. Life Gourmet Shop
KitchenAid KSB1570SL 5-Speed Blender with 56-Ounce BPA-Free Pitcher – Silver
Created by Lauren Hartmann on October 7, 2016
Make this, I promise you will thank me later! I have been dreaming about wonton soup recently, like literally, picturing myself slurping up that fragrant broth and biting into the tender dumplings filled with deliciousness! Once upon a time, I lived in Brooklyn, and you can get amazing Chinese food all over the place. There is one place in particular that I miss, and that is an all vegan Chinese restaurant in my brother’s neighborhood in Brooklyn. They deliver to his apartment, and there is literally nothing better on a cold day than getting Chinese delivery and chowing down without having to go anywhere. Well, it just so happens that they have a mighty fine vegan wonton soup. I love it, I dream of it, and now, I think I have made something just as good!
Amazing fragrant broth with ginger, garlic and shallots, a bit of tang with some rice wine vinegar, and you have something I could just drink by itself. However, adding the meaty, garlicy, gingery tofu in an adorable little package makes it the greatest thing ever. I was able to find vegan wonton wrappers at my local Asian market, however I have been told this is not easy. So, I did a little research and tried out a couple of other things you can use. I found some fresh pasta sheets that were vegan, and I also found some fresh spring roll wrapper that you can use that were also vegan. So, you have a few options if you don’t get as lucky as me. I suppose if you are feeling super ambitious, you can also make your own. Just remember to cut the sheets into square if you use larger sheets.
So, this is insanely easy. It requires a bit of prep with the chopping and filling and folding and all, but it was pretty quick. Here is an example of how to fold your wontons that is very simple, but you can really fold them however you like. I just like the way this looks, and I didn’t have any bust open.
Alright, so go to the grocery store right now, pick up all the ingredients to make this and go do it! You will be pretty happy with yourself, at least I was. It is super comforting, light but filling at the same time, and slurping good!
Have any questions or feedback for me? I would love to hear from you!
Created by Lauren Hartmann on October 5, 2016