Category Archives: Soup

GUEST BLOG – Ezogelin Corbasi by Natalie of Cook Eat Live Vegetarian

I am in love with Spain.  Two summers ago my family and I spent a month in Southern Spain.  It was such an adventure.  I fell in love with the people, the food, and the general way of life.  When I came across the food blog “Cook Eat Live Vegetarian” I was so excited…great vegetarian food based in Andalucía Spain!  Every time a new post arrives in my inbox I turn into a giddy school girl because I know the food will be amazing and I know I will get to see pictures of my beloved Spain. 

Cook Eat Live Vegetarian is the brainchild of Natalie Ward. Natalie lives in Andalucía with her partner Allen (The Washer Up).  They used to own and run a restaurant there called Santiago del Calvario which they sold last year to their good friends.

When they ran the restaurant Allen was in the kitchen and Natalie was front of house. They designed the menus together and have always been slightly obsessed with food. Now that they sold the restaurant, Natalie is in their kitchen cooking every day and Allen does the washing up!

They started their blog to share their enthusiasm for fantastic food with a world flavor. Using seasonal produce, grown locally where possible, they aim to excite with global vegetarian cuisine. Their inspiration comes from the fruits & vegetables they see growing while walking the dog in the “campo” in the morning  and they hope to share some of the beauty of Andalucía in the process.  Although Natalie is vegetarian, The Washer Up isn’t, so occasionally she shares some recipes that can be adapted to include meat and fish but the majority of the recipes are for fabulous meat-free dishes from around the world that have even the most stubborn carnivores drooling and singing your praises.

 I know you will enjoy this soup…it is so tasty.  I was drawn to all of the flavors in this soup, but especially the sumac.  During my last trip to Northern California to see my parents we went to one of our favorite restaurants, Dish Dash, and they use a lot of sumac.  This inspired me to buy some sumac from Penzey Spices, however I had yet to use it until I made this soup.  My family enjoyed the soup so much that my five year old declared, “This dinner is awesome!”  This recipe can be a bit spicy for little ones, so I add extra broth (see notes within the recipe below).

I had to make this soup when I read the story behind it. It sounds like an ancient myth but is actually from the 20th century. I love a tragic love story that includes a recipe don’t you?……

Ezo-gelin translates as Ezo The Bride. The origin of this soup is attributed to an exceptionally beautiful woman named Ezo, who lived in the village of Dokuzyol near Gaziantep in the early 20th century. Legend has it that Ezo, with her rosy cheeks and black hair, was admired by travellers along the caravan route who stopped to rest in her village. Many men longed for her hand in marriage and Ezo’s family hoped to secure a worthy match for their daughter.

Unfortunately, Ezo the bride, didn’t have much luck when it came to finding marital bliss. Her first husband was in love with another woman and she divorced him on grounds of maltreatment. Her second marriage took her to Syria where she became homesick for her village and had to deal with a difficult mother-in-law who couldn’t be pleased. It is for her, the story goes, that Ezo created this soup. After bearing 9 children, poor Ezo died of tuberculosis in the 1950s and has since become a Turkish legend, depicted in popular films and lamented in folksongs. Her name lives on in this popular soup, which is now traditionally fed to brides to sustain them for the uncertain future that lies ahead.

It kind of reminds me of Princess Diana’s story with the husband in love with another woman and the very difficult mother-in-law. Maybe they should have fed it to Kate before her wedding to William!!

I love the idea of a tradition where the modern brides in Turkey are fed a soup with a story to prepare them for their married life ahead. It’s in stark contrast to the custom in the UK where the bride dresses up as a tart in a veil with  L plates stuck to her drinking as many shots of Tequila as possible while watching a slimy male stripper with a can of squirty cream. Give me the soup any day…..

The original soup contains bulgur wheat which I have replaced with quinoa to keep it gluten-free. Sumac is a crushed dried berry used in Middle Eastern cooking. It is sold in powdered flakes and has a smokey, spicy, lemony flavour. See picture below. If you don’t have any leave it out, just make sure you have the lemon wedges to squeeze over and fresh mint for the top.

EZOGELIN CORBASI- Turkish Red Lentil Soup with Mint & Sumac

INGREDIENTS – serves 4-6, vegan, gluten-free

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely diced
  • 1 stick celery, finely chopped
  • 3 or 4 cloves garlic, finely chopped
  • 1 tbsp paprika
  •  1 tsp cumin seeds
  • 1/4 tsp dried chilli flakes
  • 1/4 tsp cayenne pepper
  • 3 tbsp tomate frito (tomato paste)
  • 1 tomato, chopped
  • 1  tbsp dried mint
  • 150 gr (1 cup) dried lentils, red lentils if possible
  • 50 gr (1/4 cup) wholegrain rice
  • 50 gr (1/4 cup) quinoa or bulgur wheat
  • about 1 1/2 quarts veg stock (or a mix of water & stock) – GRETCHEN USED 2 1/2 quarts
  • 1 tbsp sumac (optional)
  • salt & black pepper
  •  fresh mint leaves, chopped for garnish
  • sumac for garnish (optional)
  • lemon wedges, to serve

Heat the olive oil in a large soup pot over a medium heat. Cook the onions, carrots & celery with a pinch of salt for 4 or 5 minutes until softened and lightly golden. Then add the garlic, cumin seeds, paprika, chilli flakes, cayenne, tomato & tomato paste and cook for a further 5 minutes

Add in the lentils, rice & quinoa (or bulgur wheat) and stir to coat in the tomatoey spices. Add the veg stock/water, season well with salt & black pepper, add the dried mint and bring to the boil.  Turn the heat down, cover and simmer for 35-40 minutes everything is tender.  AT THIS POINT GRETCHEN TURNED OFF THE HEAT AND ALLOWED THE SOUP TO SIT COVERED FOR AN HOUR.  IT THICKENED-UP A LOT.  SHE THEN ADDED THE EXTRA QUART OF STOCK TO TEMPER THE SPICINESS AND ALLOWED IT TO COME BACK TO A BOIL.

If you like you can remove a ladleful of the soup and blend it until smooth, then add it back into the soup. This gives it a smoother thicker consistency. Add the sumac, taste for seasoning, add more salt or mint if necessary. Bring back to the boil.

Serve in warm bowls sprinkled with chopped fresh mint leaves, a little sumac and some lemon wedges to squeeze over.

I would think this soup could be a good hangover cure for the bride recovering from a few too may tequilas as well.  Just remember poor Ezo….

For a printable version of this recipe click here.

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Filed under Beans/Legumes, Gluten Free, Guest Blog, Main Dish, Recipes, Soup, Vegan, Vegetarian

CROCK POT VEGETARIAN CHILI – Guest Blog By Catherine of Weelicious

Today we have another guest post from Catherine McCord of Weelicious!  We all loved her first Guest Blog for Veggie Grettie where she made Crock Pot Black Bean Soup and I know you will also love her Crock Pot Vegetarian Chili.  I personally always need to have a good arsenal of quick and easy recipes…life gets busy!  Enjoy.

~

In my quest for new and interesting flavors for Kenya, I focus in on one flavor and obsess about how I can introduce it to him in order for him to love it, but not be overwhelmed by it. At the same time, I’m always trying to create a dish the whole family can eat (plus leftovers for a few days). This week, chili powder was my focus.
It’s hot, smokey, a little spicey and delicious. Most people wouldn’t dream of a 10 month old liking something so intense, but I feel like babies palates are ready for anything as long as it’s not over powering.
There are 2 tablespoons of chili powder in the recipe which sounds like a lot, but the recipe also serves 16 people! When I say I like leftovers, I mean it. When the chili is finished, I put 2 cups in a Cuisinart and whiz it up for Kenya to have over the next few days. It’s packed with all the things he needs in his diet.

Vegetarian Chili (Serves 16)

1 16 Oz Cans Organic Chopped Tomatoes
2 32 oz Boxes Vegetable Broth
6 Cups Raw Mixed Beans (Lentils, Yellow Split Peas, White Beans) (If using large beans, soak the night before)
2 Tbsp Olive Oil
1 Onion, minced
5 Cloves Garlic, minced
6 Celery Stalks, chopped
6 Carrots, chopped
1 Bell Pepper, chopped
2 Tbsp Chili Powder
1 1/2 Tbsp Cumin
2 Tsp Salt
1 Tsp Sweet Paprika
1 Large Bunch Dinosaur Kale, chopped

1. Place the first 3 ingredients in the Crock Pot.
2. Heat olive oil over medium flame and saute onions for 5 minutes. Lower heat if they start to brown. Add garlic and continue to saute another 2 minutes. Pour the onion mixture into the crock pot with the remaining ingredients and stir to combine.
3. Cook on high for 12 hours.
4. Serve.

**Allow to cool, place in appropriate container or Ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and heat through under low-medium heat.

For a printable version of this recipe click here.

For more Weelicious recipes click here.

Photo courtesy of Weelicious.com

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Filed under Beans/Legumes, Crock Pot, Gluten Free, Guest Blog, Main Dish, Recipes, Soup, Vegan, Vegetarian

MUNG BEAN NOODLE SOUP – With Miso Broth

Mung Bean Noodle Soup

Mung Bean Noodle Soup

I am a big soup fan.  A few nights ago when we were getting ready to go on our ski trip to Mammoth, I needed to make dinner with the food we had on hand…I wanted to try and minimize what we had to leave in the fridge.  Noodle soup is always a good option.  I keep mung bean noodles (also known as Saifun Noodles) in the pantry for nights like those. Usually each package of dry noodles comes with three bundles of noodles inside, so they pack a big punch for a small cost.

I didn’t have any broth in the pantry, but I did have some outstanding miso in the fridge from South River Miso Company, so that became the basis of my soup broth.  South River Miso is a great small company that really focuses on quality and their products are really special.  To find out more about their company and order their products click here.

South River Miso

South River Miso

INGREDIENTS

Mung Bean Noodles (1 bundle per adult / half for each kid)

Broth of your choice

Vegetables of your choosing (i.e. onion, green onion, leek, spinach, kale, mushrooms, bean sprouts, basil, cilantro, jalapeno, sea veggies)

Accompaniments (Guilin Chili Sauce, sesame oil, tamari, Sriracha, white pepper)

~

I begin by soaking the mung bean bundles in hot water.

Dry Mung Bean Noodles

Dry Mung Bean Noodles

Pour Hot Water Over Noodles

Pour Hot Water Over Noodles

I tend to make a very mild broth with the intent that people will personalize their soup at the table.  Our family’s taste tends to cover the whole spectrum from very mild to crazy spicy! To make the broth this time I boiled water and added leeks to it for flavor.

Cut the Leeks Lengthwise and Clean

Cut the Leeks Lengthwise and Clean

Water With Leeks

Water With Leeks

Once the leeks have flavored the broth, ladle some hot water into a bowl and mix the miso paste into the water in the bowl.

 

Hot Water

Hot Water

Add the Miso Paste

Add the Miso Paste

Pour the miso mixture back into the hot water and leeks.

 

Add the Miso Mixture Back In

Add the Miso Mixture Back In

Flavor with tamari if needed.

 

Add Tamari If Needed

Add Tamari If Needed

Now prepare the bowls for the soup.

 

Put Raw Sliced Onions and Spinach Into Bowls

Put Raw Sliced Onions and Spinach Into Bowls

Add the soaked noodles.

 

Soaked Noodles

Soaked Noodles

Bowls With Noodles

Bowls With Noodles

Add a TINY Splash of Sesame OIl For Taste

Add a TINY Splash of Sesame OIl For Taste

Pour the boiling hot prepared broth over the noodles and cover for a few minutes.  The hot broth will cook the onion and spinach.

 

Covered Soup Bowls...Cooking the Veggies

Covered Soup Bowls...Cooking the Veggies

Now serve with the accompaniments.

 

Soup Toppings

Soup Toppings

Sauce and Spice Close-up

Sauce and Spice Close-up

Flavor your soup and enjoy.  I was in a kale mood, so I completely covered my soup with kale before I put the broth in and covered it with a lid.

 

My Soup Bowl

My Soup Bowl

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Filed under Gluten Free, Main Dish, Recipes, Soup, Vegan, Vegetables, Vegetarian

CURRIED RED LENTIL STEW

Curried Red Lentil Stew

Curried Red Lentil Stew

The weather turned cold in Southern California today which made it the perfect opportunity to make some stew.  In my continuing quest to clean out the pantry I saw that I had a bunch of red lentils, so those became the base of the stew.  As I often do, I went to epicurious to look through their recipes containing red lentils.  I came across one by Ruth Cousineau (from Gourmet Magazine 2/2009) that I based this stew on, but as usual I tweaked it to make it healthier and to include ingredients that I had in my fridge.  This was a very hearty and filling dinner…not to mention tasty!

INGREDIENTS (Makes 4-6 main course servings)

1 1/2 Tbs. olive oil
1 1/2 lbs. butternut or kambocha squash, peeled and cut into 1/2-inch pieces
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 Tbs.s minced peeled ginger
1 Tbs. curry powder (preferably Madras)
2 tsp. salt
½ tsp. pepper
1 cup red lentils, picked over and rinsed 
4 cups water
1-2 tsp. fresh lemon juice, or to taste

Accompaniment: cooked brown basmati rice & chopped cilantro

Ingredients

Ingredients

 

 Heat oil in a large pot and add in the squash,onion, carrot, celery, garlic, ginger, and salt.  Cook until soft and beginning to brown (15-20 minutes) stirring occasionally.

Into the Pot to Soften

Into the Pot to Soften

Softened & Ready for Spices

Softened & Ready for Spices

Add in the curry powder and pepper.  Stir to incorporate.

All Spiced-Up

All Spiced-Up

Add in the lentils and water.  Bring to a boil and skim off any foam.  Simmer for 25 to 40 minutes until the lentils are cooked.  At the end stir in the lemon juice and taste to see if any additional salt or pepper is needed.

Add the Lentils & Water

Add the Lentils & Water

Serve over brown basmati rice and top with chopped cilantro.

Curried Red Lentil Stew

Curried Red Lentil Stew

For a printable version of this recipe click here.

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Filed under Beans/Legumes, Gluten Free, Main Dish, Recipes, Soup, Vegan, Vegetables, Vegetarian

CROCK POT BLACK BEAN SOUP – Guest Blog by Catherine McCord of Weelicious

I am so excited to announce that we have a guest blog today from Catherine McCord of Weelicious!!!

Catherine McCord of Weelicious

Catherine McCord of Weelicious

I have been following Catherine’s blog for quite some time now and am always inspired by her recipe posts (many of which are plant based).  I too am a mom and am always looking for fast, healthy, and economical meals.  This following recipe is a definite winner!  Enjoy Catherine’s post…

CATHERINE MCCORD’S CROCKPOT BLACK BEAN SOUP

Crock Pot Black Bean Soup

Crock Pot Black Bean Soup

 

 
If you follow weelicious with any regularity, you know that I have a very intimate relationship with my crock pot — it’s like my best friend. Coming back after the holiday, with school starting back up, endlessly busy schedules to juggle and so on, my crock pot has been my salvation for getting hearty foods that everyone wants to eat made easily. A vendor at our local farmer’s market offers the most beautiful assortment of beans, and since black beans are one of our family favorites and cook beautifully in the crock pot, I buy them from him all of the time. Packed with protein and dietary fiber, black beans make for a filling, inexpensive and nutritious vegetarian meal that everyone can enjoy.

I really loved making this soup with my kids, because, like me, they love using the crock pot. But the real fun for them started when it was time to puree everything. Kenya, being an incredibly curious, almost 4 year-old boy who loves anything with a motor, was totally game to help me out with the hand-blender. As he gripped it and pressed the power button, he was enthralled as he made the beans transform into a creamy, rich soup. But if it was fun for me to witness the blast Kenya had, watching Chloe drink three helpings straight out of her bowl ensured that this soup will be in our regular mealtime rotation!

Crock Pot Black Bean Soup (Serves 6)

1 Tbsp Olive Oil
1 Onion, diced
3 Garlic Cloves, chopped
2 Cups Dried Black Beans, soaked overnight, rinsed and drained
1 32 oz Chicken Broth or Vegetable Stock, low sodium
1/4 Cup Cilantro, chopped
2 Bay Leaves
2 Tsp Kosher Salt
1 Cup Water

Accompaniments: Yogurt, Sour Cream, Crème Fraiche

1. Heat oil in a sauté pan over medium heat and sauté onions for 4 minutes.
2. Add chopped garlic and sauté an additional minute.
3. Place the onion garlic mixture into the crock pot along with the rest of the ingredients and stir to combine.
4. Cook on low for 8-10 hours.
5. Using either a hand blender or traditional blender, puree the ingredients to your desired texture (I like to get it so a few pieces of beans are still visible so the soup is thick and still has a bit of texture).
6. Top with a dollop of yogurt, sour cream or crème fraiche.
7. Serve.

For a printable version of this recipe click here.

Crock Pot Black Bean Soup

Crock Pot Black Bean Soup

8 Comments

Filed under Beans/Legumes, Crock Pot, Gluten Free, Guest Blog, Recipes, Soup, Vegan, Vegetarian