It's been a while - a long while. I have been bogged down by winter, by work, by colds and caring for Paul and Isla. I have been slack on the raw front and not feeling at all like eating raw food when comfort is needed in the form of soups and more soups... Admittedly I do have a recipe for THE most delicious chicken and vege soup that I made for me and Isla while we've been home with coughs and colds... but here I thought I'd share two of my favourite vegan soups that are our mainstay through these cold months.

No photos I'm afraid - I've not been particularly organised... but you will LOVE these soups.

Thai Pumpkin Soup:

2 bunches coriander, roots trimmed and a few leaves reserved for garnish
Zest & Juice of 1 lemon
2 garlic cloves
1/3 cup (80ml) olive oil
1 onion chopped
2 tsp (or more...) of grated ginger
1 tbs (or more!) Thai red curry paste (check yours doesn't contain shrimp paste as many do I think)
1 kg pumpkin, peeled and cut into small cubes
2 cups (500ml) veg stock
400ml can lite coconut milk
thinly sliced red onion and thinly sliced chilli to garnish (+ extra coriander leaves)

To make the coriander pesto:

Process coriander, lemon zest & juice, and garlic in food processor. Slowly add 3 tbs olive oil for desired consistency. Add warm water if necessary. (or just chuck it all if you are me...) Season if you want.

Really you MUST do the pesto - the soup itself is good, but average. But add the pesto and you'll be amazed.

To make the soup:

Heat remaining oil in large pan/pot over med heat. Add onion and stir for 1 min. Add ginger and red curry paste for another minute.
Add pumpkin and stock, bring to boil then simmer for 15 mins or until pumpkin is cooked.
Cool slightly and blend til smooth.
Return to pan, add coconut milk and season - warm though.

To serve, place soup in bowls with a dollop/swirl of pesto then garnish as desired. 

Voila - delicious. And courtesey of Delicious Magazine...

Yasai Itame (a spicy Japanese influenced soup similar to that served at Wagamamas)

Ingredients

2 cups coconut milk (I think I use less)
2-3 cups vegan chicken stock (depends on how many you are cooking for) - mthe stock I use is Massel brand ie. vegan but chicken flavoured or you could use vege stock
1 piece of ginger grated finely (I used about 3 cm)
1 stalk of lemongrass: peel of the top layer (can probably used from a jar also...)
Coriander chopped (lots - I used a whole bunch - about 1/3 at the beginning and the rest upon serving)
Finely diced red chillis OR a combo dried chilli flakes and some hot chilli sauce - heat to taste
Asian Noodles (soba/whatever) I am using a whole wheat soft noodles, brand is Changs
Tofu - I prefer semi-fried. Cut into long slabs (about 1cm deep) and dry fried, then cut into cubes before adding to soup at the end
Veg - (see method for what's good)
1 tbs Fish sauce (erm, okay, not so vegan so leave out if you're vegan...)
1 Lime

Method:
Lightly fry tofu until cooked the set aside, use a non stick pan and you shouldn't need oil

Prepare your noodles according to packet instructions (I used Changs Wok-Ready wholemeal noodles - ie. you can just throw them in without pre-cooking)

Cut and prepare the veg of: (any veg okay) - do try:

bok choi,
red and/or spring onions - finely sliced,
red capsicum finely sliced,
chilli
bean shoots
zucchini (peeled and cut into noodles);
Carrot (peeled and noodled or finely julienned);
snow peas chopped;
broccoli (cut into small florets)

You can stir fry in vegetable oil until a bit soft and set aside OR do as I did and throw them in the boiling soup toward the end then serve. This way you get semi raw veg but it's so fresh and healthy. The heat from the soup cooks them enough (although you might want to throw the broccoli in your soup a minute earlier). That way you also cut out the oil.

Prepare the soup 
Firstly Combine coconut milk, stock and ginger in a pan with the lemon grass and  abot 1/3 coriander. Bring to boil and simmer over low heat for 10 minutes, stirring occasionally.
Then stir in 1tbsp fish sauce, lime juice, chilli or chilli sauce/flakes (as much as you want depending on your desired heat)
When it's boiled, remove the lemongrass and turn down to a simmer

Continue to simmer and either assemble pre-cooked veg in a bowl with the noodles on the bottom & ladle over the boiling soup and slice the tofu and place ontop with some fresh coriander

OR throw it all into the soup and serve after a few seconds of heating through the raw veg.

Add extra chilli or coriander as desired.

This soup is so easy and so tasty. We are a little addicted and seem to be having it once a week. I did serve it to a friend for her birthday dinner as well using fresh king prawns which was a treat... but then again we were in Byron Bay so the prawns were amazing.


Keep warm!