Whilst the shimmering frost looks delightful and the pale blue/grey wintry sky are truly evocative of every other winter that has passed me by, I am already longing for the past (or, preferably future) summer. Despite the sun closing up early and denying us of mood-enhancing daylight, the days seem much longer as I shiver in my car on the way to work. Fortunately, we have Christmas to look forward to, and, although it’s gone before it seems to have barely arrived, the days leading up to Christmas are always thrilling. There’s the Gingerbread House to make, biscuits and cookies to take to work, the tree to decorate and presents to buy and wrap.
So, because of all this extra activity, we need
quick and nourishing meals, using up wilting vegetables from the fridge
to ensure plenty of room for the seasonal extras. And what quick and
nourishing meal do we always turn to in days of financial
hardship and droopy vegetables? That’s right, soup.
soup, Mushroom and Wild Rice, is incredibly simple, some mushrooms
sauteed in vegan butter with a little fresh Thyme, some garlic before being
pressed gently through a sieve. The garlicky/fungus liquid is then used
to form the basis of the soup alongside a basic roux, and the rest is
made up with almond or soy milk. The mushrooms are then added to this rich soup with
some wild rice and simmered gently for about 45 minutes.
second soup is truly a testament to my ingenuity in the kitchen or you
could call it “good luck”. A three week old bunch of Broccoli, rapidly
turning yellow is simmered in some
vegetable stock with a diced potato and
some sauteed onion. This is then pureed and returned to the pan and enriched with a
swirl of tofutti sour cream. As someone who generally despises Broccoli, this
tasted revelatory. At last! A way to make those little green trees
Despite both soups being “leftover” users, with the
right garnish, they are also elegant enough for a dinner party yet
hearty and speedy enough for a quick after work supper.
MUSHROOM AND WILD RICE SOUP – serves 2-4
Mushrooms, cleaned of any loose soil with kitchen paper or a soft brush
and roughly chopped. I used Chestnuts Mushrooms but normal white,
cultivated ones would be OK. You can, of course, use Shiitake or Oyster
or Wild for an even better flavour.
50g Vegan Spread, such as Pure
Spring of Fresh Thyme
2 Cloves Garlic, finely chopped
25g Wild Rice
1 Pint non-dairy Milk
Salt and Pepper and a little Nutmeg
saute the chopped mushrooms, Thyme and Garlic in 25g of the butter.
Grind over a little pepper and salt to help release the juices. Cook
until softened and easily pierced with a fork.
Strain through a sieve into a bowl, reserving both the liquid and the mushrooms separately.
the same pan, melt the remaining 25g of butter and whisk in the flour,
until a smooth roux is formed. Pour over the onion juice and half the
pint of milk. Bring gently to the boil but keep whisking to ensure it
does not go lumpy or stick. Add more milk if the soup seems too thick.
Grate over a little nutmeg.
the reserved chopped mushrooms and the rice. Leave to simmer gently
until the rice is softened. Season as necessary and serve.
BROCCOLI SOUP serves 4-6
Large head of Broccoli, about 300 or 400g, cut into small florets
1 Medium Onion, peeled and roughly chopped
1 Medium Potato, peeled and diced
1 Pint Vegetable Stock
Salt and Pepper
Some Tofutti Sour Cream or vegan cream
a little olive oil in a large saucepan and saute the onion until
translucent. Add the diced potatoes and florets of broccoli, sauteing
briefly before covering with the stock. Bring to the boil, cover
and turn down to a gently simmer.
Cook until the potatoes and broccoli are tender.
this mixture into a blender, leaving some whole pieces behind for
texture if you want. Process until smooth and return to the saucepan.
Taste for seasoning and cook
gently for another couple of minutes. Stir through some vegan sour cream to
further enrich the soup and serve.