Archive for the ‘Soup’ Category

My final installment of food snippets whilst in Adelaide:
Soooo this Sunday we leave for a 5 month trip of a lifetime!
Thailand, Vietnam, Cambodia, Laos, Nepal, Europe (in general!) NYC, then moving to Canada for a year (or two or more or who knows, so don’t ask me!) 😀
So this blog will do one of two things..
a) slow down a little while I enjoy my actual LIFE and can’t be bothered with this cyber world
b) feel bad and put some posts up for my family and friends
c) continue on it’s merry way because I will miss it
a&b&c) a slittle of all
Once moved to Canada this blog will change from “in the sunshine” to “in the snow” and will feature more scarves, boots, beanies, poutine and burgers than ever before! I tried to refrain last time I was over there but it was just too too hard for my weary chipsngravy loving soul!

So. Thus. Finally. To conclude. In conclusion.

Bon voyage! Wish me good times, new food experiences and I’ll see ya soon! Don’t you go anywhere now, ya hear?!
Much love,
your vegie bug.

tomatoey lentil pasta.

roast vegie noms.

3 best spreads!

tandoori vegies!

roast vegetable plate.

pickle burger!

cookies before.

cookies after!

spicy pumpkin soup.

tea with the best cookie ever!

piggy just had to go.

I sure do like beans.

hash, beans, eggs, sauce.

burger set up.


mushroom burger perfection.

pea pesto pasta.





Read Full Post »

I AM SICK! Why am I always sick?!

My Muffin and I spent a lovely week in Tasmania visiting my best friend one last time before our world travels. Twas a lovely week apart from the chest/ear infection I gained about 1 day in! Gahhhh.

Thus, today was the first day I had strength to stand and cook anything and this was what I was craving. 

I feel better already!

I packed in the garlic in this soup and had dessert of 2 oranges plus my antibiotics AND a glass of flat lemonade (my mum always said this cures sickness?!) – so surely  I will be in tip top shape again soon! Don’t you worry your little cotton socks. 

spicy coconut punkin soup to kick sickness’ butt:


1 Tablespoon red curry paste

1 teaspoon cumin

1 teaspoon dried chilli


1 onion

2 spring onions

6 cloves garlic

1 leek

1 carrot

1/4 cauliflower

1 small butternut punkin


1/4 cup coconut milk

1/4 cup desiccated coconut

2-3 cups vegie stock

2 Tablespoons natural greek yoghurt






oven roasted seeds from pumpkin (optional)


Chop all vegetables to similar size.

In a large saucepan fry onions, garlic and leek and when starting to soften add in curry paste and spices.
Fry until paste is fragrant.
Add in the rest of the vegetables and stir until all coated.

Pour in the coconut milk, stock and coconut and let boil until vegetables are able to be blended. About 20 minutes.
Add yoghurt and blend soup until smooth. Add more stock/water if it is too thick.

Serve with crunchy oven roasted salty pumpkin seeds and swirls of yoghurt!

Eat with crusty bread and hope that the bugs that have given you a chest AND ear infection bugger the hell off 😀

Read Full Post »

I’ve never had chicken noodle soup before, so I actually have no idea how accurate this vegan version is! Alas, muffin loves chicken noodle soup, and so I made it for him. It’s a pretty american dish that never really made it across the ocean into my household as a child. Nevertheless, this one is tasty.

chicken noodle soup:

2 Tablespoons olive oil
2 garlic cloves, minced
1 carrot, diced
1 celery stick, diced
1 leek, diced
1 small onion, diced
1/2 zucchini, diced
1 small turnip, diced

1 Tablespoon fresh rosemary, finely chopped
1 Tablespoon fresh parsley, finely chopped
1 Tablespoon dried oregano
1 Tablespoon dried bouquet garni
1 teaspoon dried chilli flakes

1/4 cup white wine

1.5 Litres “chicken” stock*


200g pasta (i used vermicelli)

Heat oil in big pot, add all the vegies and cook on a low heat until they are softened but not browned.

Add all herbs and cook 1 further minute.

Deglaze with white wine.

Add stock, bring to boil.

Take a spoonful of the hot stock and make an arrowroot paste in a small bowl. Add to big pot and whisk quickly to prevent lumps.

Cut up pasta with scissors so it’s about ———— THAT big! Add to pot and cook untl al dente.

Season to taste.

Serve with crusty bread, love and hugs.

* I used ‘massel chicken style stock’ cubes because it’s vegan, gluten free, lactose free, trans fat free and has no added msg.

** arrowroot dissolves clear unlike corn flour. Arrowroot is also gluten free; made from tapioca!

Read Full Post »

I seem to have this problem with highly liking all that Steph cooks on Vegan About Town…. I’m trying to be healthy for a while and so her adaptation of coconut red lentil soup + my left over lentils was pretty much a match made in heaven! I altered it too as I didn’t have any ginger or curry paste laying around. Sorry that I keep cooking all of your recipes, Steph. Indeed I will cook more of my own soon! That is, when my laziness dissipates.

...couldn't wait.

coconut and split orange lentil soup.

1 cup split orange lentils, cooked.
2 carrots, diced
1 small potato, diced
1 cup diced pumpkin
1 Tablespoon oil
1 teaspoon butter
2 spring onions, chopped
2 garlic cloves, finely diced
4 teaspoons ground cumin
4 teaspoons ground coriander
1 teaspoon chilli powder
1 teaspoon tandoori spice (it is bright red in colour)
a third of a cup of tomato paste
3 teaspoons sweet mango + ginger chutney
1 teaspoon zesty mango pickle
1 can coconut milk
2 Tablespoons greek yoghurt
1 tomato, diced

Boil carrots, potatoes and pumpkin until cooked through. Mash through a potato ricer. Set aside.
In a frying pan add oil and butter and when bubbling add in spring onions, garlic, cumin, coriander, chilli and tandoori spice. Cook for about 1 minute, stirring continuously.
Add in the tomato paste, mango chutney and mango pickle. Make sure you break up the chutney and pickle with your spoon quite a bit. Fry for another minute – it should resemble a red hot delicious mass.
Add in the tomato, coconut milk, yoghurt and smooshed vegies.
Cook for another 5 minutes.
Season with salt and pepper.
Blitz in a food processor or just eat as is. Yum yum yum nom nom nom.

See….. it is kinda different!

red red red!

this has been my inspiration level..... yes, yes it is mashed potato, peas, gravy and a vegie burger. hahaha.

Oh my.

Read Full Post »

Today it was chiiiiiiiiiiiiiiiilly. I was rugged up to the nines! (Hahaha, just adapted that saying to suit me, really) I made a soup! A roast vegie soup! It consisted of many delicious vegies laying around at home.

Heart Warming (perhaps belly too) Roast Vegetable Soup:

On one tray, cut into chunks and roast for about 30 minutes at 200C:
1 carrot
½ butternut pumpkin
½ sweet potato

Season with salt, pepper, dried oregano and olive oil.

On another tray roast for about 20 mins at 200C:
5 whole tomatoes, scored to help remove skin
1 capsicum, cut in chunks
1 onion, cut in chunks
1 garlic bulb, cut in half

While that’s happening, melt some butter in a big saucepan and add 1 big leek, sliced, or 3 small homegrown ones like I did, eeek – homegrown! 😀

homegrown! 😀

When tomatoes are out of the oven carefully peel away skin and destalkify tomatoes.
Add carrot, pumpkin, sweet potato, tomatoes, capsicum, onion and garlic to a blender and blitz. Add some water if it is too hard to blend.

Pour mix back into saucepan, add 1 vegie stock cube and 1 cup of water.

I always think it is best to let soup cool down and absorb all of its flavours before adding more seasoning.

Serve with a dash of soy milk in the bowl for uber creaminess.
Mmmm winterrrr.

Read Full Post »