The creamy soup series: carrot ginger soup

I've been making creamy soups about once a week. The idea is that they store really well, and make excellent light lunches with bread or some salad. Creamy is really a misnomer - I've hardly used any cream in the soups, but the end result after blending is always silky smooth. I don't promise that these will be fast to prepare, but the end result is really worth the effort.

Do you need any special tools? Making pureed, smooth, soups does require the use of some special tools, but if you are reading this, you are in luck because I am a lazy cook.  For the creamy consistency of this soup, a blender or immersion blender is recommended. Since carrots don't have any fibrous materials, blending is super easy. I sometimes employ a pressure cooker, and would highly advocate purchasing one because of its use in speeding up everything else in your repertoire.

Soup is soup.

For this souper Saturday, you see, I could simply not help myself - I adapted Jack Bishop's Gingered Carrot Soup from his wonderful cooking through the seasons cookbook: A Year in a Vegetarian Kitchen. I adapted it by modifying it for preparation in a pressure cooker (PC). If you don't have a PC, stovetop directions follow the "Directions" below.

Creamy carrot ginger soup
Adapted from Jack Bishop's A Year in a Vegetarian Kitchen (circa 2004)
Yield: 4 generous 1 and 1/2 cup servings, maybe slightly more

Ingredients:
1 tbsp olive oil
1 leek, thinly sliced. Cut up only the white and very light green parts
1 tablespoon ginger, grated over a microplane, or very finely minced
1/2 tsp ground ginger
1/4 cup or more dry white wine or vegetable broth
1 and 1/4 pounds carrots, washed, peeled and cut into large chunks
2 cups vegetable broth
1-2 cups milk (can sub soy or almond)

Directions:
Step 1: Heat up 1 tbsp of olive oil in the pressure cooker fry pan over medium heat. Once hot, add in the leek and saute for a few minutes. Add in the fresh ginger and ground ginger, stir, and then add in the white wine until it reduces slightly. Let it bubble up nicely, and once most of the wine is cooked off, scrape any stuck on brown bits from the bottom of the pan.

Step 2: Add in the carrots to the pan. Pour 1 cup of vegetable broth in and note the liquid capacity. If under, go ahead and add the remaining broth ensuring that you don't go over the max liquid capacity line. You will add the remainder of the broth after cooking while blending the soup. Close the PC and bring to high pressure (second red ring) and cook 4 minutes. Use the natural release method. This method is simply moving the PC off the heat and letting the pressure escape naturally.

Step 3: Once the PC is ready (no more pressure is indicated), carefully scoop the cooked carrots and leeks, batch by batch, into the blender. You may want to have a large mixing bowl handy to store the "blended" from the "needs to be blended." Add broth and the liquid from the PC into the blender. Do not fill the blender more than half way full. This is also where I learned an important tip from Chef Bishop. Don't fill the blender along with its contents (liquids) more than half way full. Put the blender lid on, and slightly vent the removal cap (the removal cap is usually in the center of the blender lid). Put a dish towel over the blender lid, including the vented lid,  protecting your hand and any surfaces from any accidental splatters. Blend until silky smooth, about 3-4 minutes on high blend setting.

Step 4: Once everything is blended, gradually add milk until you get the creamy consistency you desire. Taste for salt, and heat up and serve immediately. This soup will get slightly spicier with rest. It is so good!

Regular/Stovetop:
If you don't have a PC, you may follow Step 1 by omitting the PC, but using a large pot. During Step 2, add the carrots to the pot, along with all of the (2 cups worth) vegetable broth. Simmer everything for about 20-25 minutes until everything is soft. Allow the liquid to cool off before blending (let it sit there for about 20 minutes) and then proceed with the recipe from Step 3.

Leeks with white wine and provencal herbs

This is a simple recipe for leeks; elegant, seasonal, healthy, tasty, and dresses up any dish you serve it along. Use any kind of white wine. I had a 2006 South African vintage blend from Spier of Sauvignon blanc, Chardonnay, and Viognier from the Vinifrance Leuven wine shop. It imparted a fruity caramel-ey finish. The butter allows a beautiful caramelization to the leeks.

Wash the leeks well. Cut them into 4" segments, and then cut lengthwise. Peel away outer tougher layers. Rinse the leeks under water by fanning out the layers to remove dirt and grit. A large stainless steel stir-fry pan is ideal. Don't overcrowd the pan.

Leeks with white wine and provencal herbs

Recipe adapted from Deborah Madison's Vegetarian Cooking for Everyone

Yield: 4; 4 leek halves per person

Ingredients:

2 tbsp butter

4 small-to-medium leeks or 2 large ones, prepped into 4" segments, that are halved lengthwise. 

salt and pepper to taste

1 tbsp herbs de provence

1 bay leaf

1/2 cup white wine

Directions:

In a wide skillet melt 2 tbsp butter over medium-low heat. When hot place the halved leeks cut-side down and allow them to brown, about 7 minutes. Season with salt and generous cracks of freshly ground black pepper. Add the bay leaf and the herbs de Provence. Turn the leeks onto their rounded bottoms and continue to allow them to brown another 4-7 minutes.  

Pour in 1/2 cup of white wine on the top. This should result in about 1 cm of white wine on the bottom. Season with a bit more salt and pepper and cover the pan until the leeks pierce easily with a fork. The white wine will reduce into a nice thick sauce coating the leeks and giving them a gourmet feel. Serve immediately. 

Spinach burgers

There have been so many variations on the spinach veggie burgers that I never consult the recipe anymore. The original recipe called for so much oil that I tweaked it many times to get a healthier version. I had two leeks sitting on top of the fridge, and the remnants of a several days old baguette which helped me incorporate the two in the dish.

First wash and drain the spinach several times (a baby or young spinach is ideal). I use a huge bowl and place half the spinach in it. I fill the bowl with cold water and gradually shake the spinach with my hands to loosen the grit or any dirt. I drain twice. Filling up a watering can is a good option to reuse the water e.g. houseplants or garden. 

While the spinach is cooking make some homemade breadcrumbs. Remember that big bowl? Give it a good rinse and dry it thoroughly. Get out a box grater and grate the baguette stump over it. You can use the wide holes or the super pointy scratchy ones.

Wash the leeks well. Cut them into 4" segments, cut them again lengthwise and fan the layers through water ensuring that you wash the grit out. Save the rest (prepped) as you can quickly make leeks in white wine with provencal herbs.

Spinach leek feta (veggie) burgers with Za'atar and homemade breadcrumbs
Adapted from Kate's Mainly Veggie Blog Greek spinach veggie burgers
Yield: 4 servings; 8 patties, 2 per person

Ingredients:

1 large bag young spinach
olive oil, enough for pan frying, and about 2 tbsp for the burger "batter"
2 cloves garlic, chopped
1 cup of chopped leeks (white part only)

1/2 cup or less feta cheese, crumbled

1-1/2 cup breadcrumbs (see homemade breadcrumbs post below)

1-2 tbsp dried basil

1/2 tsp of red chili flakes (more or less to taste)

1-2 tbsp of prepared Za'atar (or use the recipe here)

1 tsp salt

1 egg, mixed roughly

Directions:
Take the washed spinach and place it a large pot (like the kind to boil pasta). Heat it up over medium-low heat and turn it several times until it wilts down. It will reduce in volume almost 4 x the amount. Once it is done, turn the heat off and remove to a plate (along with it's juices). Meanwhile, heat up a the large pot and make sure the water bakes off. Once hot, add in 1 tbsp of olive oil, add the leeks and saute 5 minutes. Once fragrant stir in garlic and spinach (along with it's juices). Let the water cook off and turn off the heat.

Meanwhile, to the breadcrumbs in a large bowl, add in 1-2 tbsp dried basil, 1/2 tsp or less of red chili flakes, 2 tbsp of za'atar, 1 tsp salt and stir everything together. Stop. Smell it, does it need anything else?  Honestly it smells like pepperoni. Don't ask me why.

To the breadcrumbs add some crumbled feta cheese, the spinach and leek mixture (make sure it's cool enough to handle) and stir to combine. I use my hands. When it's warm enough for your hands add in the egg and 1-2 tbsp of olive oil and combine everything until it becomes a wet mixture. It will hold up well enough to shape and place in a cast iron pan.

Heat up a cast iron pan over medium heat. To the pan pour in 1-2 tbsp of oil. Shape patties with your hand and place in the pan, cooking 5-6 minutes per side.  The patties are done when golden on each side. I suggest serving 2 patties with quinoa cooked in vegetable broth and leeks simmered in white wine.

Homemade bread crumbs
Shredding a stump of a dried out days-old baguette over a box grater is a fabulous, cheap, and resourceful way to obtain bread crumbs. If you buy bread everyday (such as is widely done in Europe) you'll know what I'm talking about with a day (or two) old very dry baguette.

Use at least a 5-7" stump of a dried out baguette to yield 1-1/2 cups bread crumbs. Shredding it over the wider holes gives the breadcrumbs a panko-like texture (hello awesome), and using those horrid spikes on the back gives you fine breadcrumbs and a decent arm workout. Season with a bit of salt or herbs. If not using that same day, store in a airtight container in the freezer.

Using a food processor would work as well. Someone comment below if you use a food processor to make breadcrumbs. You've never made breadcrumbs. Sheesh. Get to work. 

Vegetable Potsticker Dumplings 3 Ways

I'll admit it. I was jealous. You would be to if you looked at these fantastic delicious dumplings and pot stickers. I was jealous, but inspired. A few weekends back, I made batches of these and put them in the freezer. Below are 3 recipes for preparing vegetarian potsticker dumplings with ready-prepared wonton wrappers (square or circular). Although I use the word dumpling often, these are probably closer to potstickers, since they are first lightly pan fried in a skillet, and then steamed, hence potsticker dumplings.

Prepare the ingredients, and then lay out the fillings in bowls. Set out the wonton wrappers, a small bowl of water, and a freezer-safe tray or dish. Fill each wrapper with 1 tsp of stuffing, wet the borders on one side of the wrapper, and fold together. You can make nice pleats if you want; avoid over-stuffing as it'll make it difficult to stay closed. Freeze dumplings before transferring them to freezer safe storage bags. Don't forget to label them if you make multiple recipes.

When ready to cook (frozen or fresh) heat up 1 tbsp of peanut oil in a pan over medium-high heat. Add in dumplings in a single layer, and cook 1-2 minutes (fresh), and 2-4 minutes (frozen) or until bottoms are golden. Add in ¼ cup of water, and steam the dumplings until the water evaporates, about 2 minutes. Carefully, remove the dumplings (or pot stickers) and serve immediately with some dipping sauce. I like to mix together 3 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tsp sesame oil, and 1 tbsp green onions. Four to five dumplings make a nice appetizer.

Recipe 1: Chinese 5-spice potsticker dumplings

1 block of tempeh, steamed and crumbled

1 tbsp peanut oil

1 clove garlic, chopped fine

1 medium carrot, grated

1 cup napa cabbage, shredded

1, 1/2-inch piece of ginger, chopped fine

2 green onions, chopped fine

2 tbsp cilantro, chopped fine

½ tsp Chinese 5-spice powder

30 wonton wrappers

1. Bring a small pot of water to boil. Once boiling, add in tempeh and turn heat down to medium. Steam/boil for 10 minutes. Set aside to cool. Crumble into a fine texture once cool enough to handle.
2. In a large bowl combine carrot, cabbage, ginger, green onions, and cilantro. Stir to combine.
3. Heat the peanut oil over high heat in a wide skillet, add in garlic and tempeh and stir-fry 5 minutes. Once golden, add in carrot through cilantro mixture. Continue to cook 2 minutes and stir in Chinese 5-spice powder. Remove to a bowl to cool.

Recipe 2: Chinese dumplings with cabbage, mushrooms and leeks

Recipe adapted from Deborah Madison's Vegetarian Cooking for Everyone. The recipe calls for 24 wonton wrappers, but when I made this it made closer to 50.

1 pound napa cabbage or 4 generous cups, shredded, or sliced very fine

salt

½ cup whole shiitake or oyster mushrooms, finely chopped (*see note below)

2 tbsp leeks or green onions, chopped

1 clove garlic, chopped fine

1, ½-piece ginger, chopped fine

1 tsp rice-wine vinegar

salt and pepper to taste

50 wonton wrappers

*Note: you can also use ¼ cup dried black Chinese mushrooms, and ¼ cup dried tree ear mushrooms, rehydrated, and chopped. If using these, omit shiitake, and use fresh mushrooms instead.

1. Set the cabbage in a colander over the sink. Salt the cabbage generously and let sit for about an hour. Squeeze excess water from cabbage. Rinse the cabbage lightly to get rid of the salt. Taste to make sure it isn't too salty.
2. Combine cabbage, mushrooms, leeks or green onions, garlic, ginger, and rice-wine vinegar. Season with salt and pepper.
3. When ready to cook, add in ½ cup of water instead of ¼ cup of water and steam them for 7 minutes. Since the stuffing is raw, it'll cook the veggies down a bit.

Recipe 3: Spicy edamame potsticker dumplings

Recipe adapted from Cooking Light magazine. I have made these several times, and they are the simplest dumplings to prepare.

1 cup edamame, shelled (if frozen, cooked according to package directions)

1 tsp fresh lemon juice

¼ tsp red chili flakes

½ tsp cumin

1 tsp sesame oil

salt and pepper to taste

20 wonton wrappers

1. Combine edamame, lemon juice, red chili flakes, and cumin in a food processor; process until smooth, do not over process. Stir in sesame oil, and taste. Adjust with salt and pepper. To make without a food processor, smash the beans when they are hot with potato masher, and then add in rest of ingredients and continue to smash.

Dipping sauce: Soy-rice-sesame dipping sauce

3 tbsp low-sodium soy sauce

1 tbsp water

1 tbsp rice wine vinegar

1 tsp toasted sesame oil or dark sesame oil

Optional: 1 tbsp green onions or 1 tsp toasted sesame seeds

1. Combine all ingredients together and stir in green onions or sesame seeds if using. Serve immediately. You can alter the proportions of any ingredient, or omit them. To make a spicier dipping sauce, add in ¼ tsp red chili flakes and 1 clove minced fresh garlic.

Potato and Leek Soup with Parsley-Garlic Chutney

Being unemployed means having plenty of spare time to cook and then take dorky cooking pictures of whatever it is that I’m cooking, which then accompanies these intros.

Which brings me to a new outlook: no excuses.

1. Small changes can make big differences. Sounds lame but, por ejemplo, I cook beans from scratch all the time. I let them soak overnight and I cook them in the morning. The difference between being employed and being unemployed is the method in which the beans cook. As a student, or when I was working, I would either cook soaked beans in a crockpot, or soak beans during the day and nuke them in the pressure cooker once I got home (pressure cooking beans takes all of 20 minutes). Now, I can soak them overnight and cook them in the morning, or soak them all day, and cook them along with dinner. Beans are important foods to a vegetarian - they provide protein, and they aren’t processed. I still buy canned beans for those oh crap moments, but I have found my new routine to have less of those moments. These small changes can have excellent benefits. Having cooked beans in the fridge during the week makes throwing last minute meals a reality (as opposed to my new found addiction to the Dr. Oetker’s mushroom pizza).  

2. Cook meals at home and try to do it everyday. Living in a country with limited ethnic food options has improved upon my cooking skills. If I want Indian, I cook it at home (I am not interested in spending my week’s grocery bill on one measly thali).  Craving Mexican? Cook it at home. Thai? At home. Vietnamese? At home.  

3. Plan your weekly meals. I like cooking and eating so I plan meals. This does a number of things, it allows me to plan to use whatever is already in the fridge and pantry. I can cook more of one thing (increase the pot of beans) to be used in multiple dishes, and I can prep vegetables all at once.  It helps me maximize my food dollars. I buy whatever foods I want, but I make sure to use them in dishes that I will cook that week or the next.

4. Get someone in your household to start baking bread everyday.

Today, I had leftover leeks from a week ago (who knew they stored so well), parsley, and some potatoes that were starting to grow. Ew. So, I decided to procrastinate from my CV writing (let’s see how I can translate this “no excuses” mentality into all aspects of my life?), and instead make potato and leek soup. This is good, tasty, hearty, filling, and healthy. 

Leeks are like overgrown green onions, except they are milder and sweeter.  You can cut up the leeks into 4” sections and fan the layers through water. The leek layers tend to be filled with dirt, so if still gritty, place trimmed chopped leeks into a large bowl of water.

Leeks

Peeled potatoes

Leeks ready to be chopped 

Leeks and carrots

These will make a great chutney to top the soup

Potato and leek soup

Potato and Leek Soup

Yield: 4-6 servings
1 tbsp olive oil
1 tbsp butter
3-4 cups chopped leeks, from 1-2 large leeks Use up to 2” of the green parts on the leeks
1 medium carrot, chopped into 1/4” dice
1 bay leaf
1 tbsp oregano, dried
1 tsp dried onion flakes
1 tsp dill, dried
4 medium to large potatoes, peeled and cubed
4 cups (1 quart) vegetable broth plus 1/2 cup water
1/2 cup soymilk, you could also use 1/2 cup of either cream or milk



Directions:

1. In a large soup stockpot (one that can hold 4 quarts) heat up olive oil and butter over medium-high heat. Once hot, add in leeks and saute 5 minutes.
2. Add in bay leaf and carrots and continue to cook 5 minutes, stirring often.
3. Add in oregano, onion flakes, and dill. Stir to combine.
4. Add in potatoes and vegetable broth plus water.
5. Bring to a boil over high heat. Once boiling, turn the heat down to medium-low, cover slightly and let simmer 20 minutes.
6. After 20 minutes, the potatoes should be cooked through.  Take a potato masher and lightly mash the potatoes until you have a chunky soup. You could also puree half of the soup in a blender or with an immersion blender. The potato masher method is the most convenient requiring far less cleaning than using the blender or immersion blender.
7. Stir in soymilk, cream if using, or milk, and continue to heat 10 minutes until thickened.
8. Garnish with parsley or serve along with parlsey-garlic chutney (see recipe below).

Parsley-garlic chutney
This is more like a tapenade than a chutney; it is delicious and brightens up the soup.



Ingredients:
3 cloves garlic, finely minced
1/4 tsp grated lemon rind
2 tbsp shredded parmesan cheese (choose a regular, shreddable kind, it can be basic, nothing fancy see note below.)
3 tbsp olive oil
1/2 cup parsley, finely minced to yield 1/4 cup parsley
salt and pepper to taste



Directions:

1. Combine everything together and season with salt and pepper to taste.
2. Spoon a teaspoon over the soup before serving.

Note: there is a cheese shop, called The Cottage, in town that I really enjoy purchasing cheeses from. The owner and I were chatting and he was telling me how he cannot tell the difference between the regular parmesan and the fancier parmesan reggiano, except for the price between the two. He said they both are salty enough, but the parmesan reggiano is drier and aged longer. This works for me.