Fall Soup Satisfaction

With the changing of the colours of the leaves to their autumn crowning beauty, I get the urge to cook soup.
I come from a large family and homemade soup was a regular meal, especially during the fall and winter. My husband is an only child and grew up on mostly canned or dehydrated soup. Soup is not one of the foods he likes.
But he does enjoy a couple. They are Potatoe & Leek along with French Onion Soup.
He is omnivore. I needed to veganize these recipes while maintaining flavour.
 










ROASTED POTATOE & LEEK SOUP
This soup has complete protein with the addition of brown rice and tofu. I don't add salt or other spices as the bouillon cubes often have enough salt and flavours.

With some added onion and a little celery the leek flavour is given a little extra oomph.

Remember to slice the leeks open and wash well to remove all the sand.

Ingredients:

1 clove of garlic- from roasted garlic bulb

3 cups of chopped leeks(white part only)-roast the white part of the leek

1 cup finely chopped onion-from roasted onion

1/2 cup of finely chopped celery

1lb or 2 cups of yellow flesh potatoes(I like to use small thin skinned potatoes scrubbed well-you won't need to peel)

4 cups of vegetable broth( I use a vegan gluten free bouillon=2 bouillon cubes)

1/2 cup of brown rice

1 12 oz box of Silken Tofu Lite Firm

oil spray

Directions:

1st Roast the veggies

Heat the oven to 350 degrees. Line a roasting pan with foil, spray lightly with oil. Lay the white end of the leeks, sliced open and cleaned in the pan. Spray leeks lightly with oil. Cut the top of the garlic bulb off, place in a piece of foil, spray a little oil on it, wrap in foil and put in roasting pan, next to leeks. Peel the onion, cut in half, lay in roaster and spritz with oil. Put the lid on and roast for 1hr. or until onion and leeks are soft. Cool to room temperature. I like to do this the night before.

Next:
Chop the softened vegetables and measure amounts into a large saucepan, add celery, potatoes, brown rice and vegetable broth.

Bring to a boil and simmer until the rice and potatoes are soft.

Put into a blender or food processor(remember to put a cloth over the top if liquid is still hot-option is to wait until room temperature) add the tofu in pieces and process until smooth.
Adjust seasoning if needed.
Serve. Makes 6-8 servings. Freezes well.

VEGAN BEEFALICIOUS FRENCH ONION SOUP
This is one of my husband's very favourite soup. But I suspect it's because of the cheese and bread on top. I needed to veganize the recipe. Remember to use a wine that you would like to drink. Recently, Inniskillin has put out a nice red wine called "Tenacity", I used for this soup.
Once again I don't add salt, as the bouillon  and the Marmite seems to have enough salt.
Ingredients:
8 cups of chopped onion-Make it easy and use your food processor-you want it chunky.
2 Tablespoons of canola oil
1 Tablespoon Agave syrup
4 cups or 1 litre of red wine
4 cups vegan gluten free beef broth (I use 2 bouillon cubes)
1 Tablespoon Marmite-this enhances the "beefy" flavour
1 Tablespoon Kitchen Bouquet
1 teaspoon pepper
Daiya mozzarella cheese
Gluten Free croutons
Directions:
Heat a Dutch oven or large heavy bottom pot, when hot add oil and onions. Stir onions, add the agave syrup. Put the lid on, put on medium low to medium. It will take a long time for the onions to caramelize. Frequently stir the onions till soft and a nice caramel colour about 30-40 minutes.
Add the wine and scrape any "bits" of the bottom of the pan. Simmer at a light boil for 10-15 minutes.
Add the beef broth, Marmite,Kitchen Bouquet and pepper.
Bring to a simmer again and simmer for at least 15 minutes to help develop the flavours.
Adjust seasoning as needed.
To Serve:
Heat oven, turn on broiler. I use the broiler setting on my toaster oven and put the rack in the highest position.
Put the hot soup in a oven proof soup bowl. I use a french onion soup bowl.
Put croutons on top. Sprinkle a liberal amount of the Daiya mozzarella cheese on top.
Put in the broiler. DO NOT walk away. The Daiya cheese browns quickly. Remove when cheese is melted.
Serve with additional gluten free bread.
Enjoy.
I find this to be a full meal.
This makes about 8-10 servings. This freezes well.

       Karen