Serving Size: 4

Ingredients:

• 2 tablespoons olive oil
• 1 large carrot, peeled and chopped in small pieces
• 1 leek (or 2 spring onions) cut in small pieces
• 1/2 sweet bell pepper (I used a yellow one), cut in small pieces
• 1/2 lb. mushrooms, sliced or quartered
• 1 cup fresh peas
• 5 – 6 fresh asparagus spears, cut in small pieces
• 3 tablespoons all purpose flour
• 4 cups water
• 2 vegetable bouillon cubes
• 1 teaspoon Italian herbs
• 1/4 cup soy cream

Directions:

1. Peel and cut the carrot.
2. Cut the leek and the bell pepper.
3. Slice or quarter the mushrooms.
4. Prepare the asparagus pieces.
5. Heat the oil in a large soup pot.
6. Add the carrots and saute until they begin to soften. Add the sweet bell pepper pieces and continue sautéing, stirring so that they do now brown.
7. Add the mushrooms and leek.
8. Mix all well to blend the flavors and coat with oil.
9. Add the water and bouillon and cook until the vegetables are soft.
10. Mix the flour with a bit of water in a bowl to make a liquid paste.
11. Add the soy cream and blend well. Add this to the soup and stir.
12. Add the peas and asparagus and gently cook until the soup has thickened (3-5 minutes).
13. Season to taste with additional salt and pepper as needed.

Ingredients:

• 1 large leek, trimmed, cleaned and sliced in ringlets
• 1/2 yellow bell pepper, cut in small pieces
• 1/2 head cauliflower, cut in florets
• 2-1/2 cups vegetable bouillon
• 2 tablespoons vegetable oil
• 1 cup Arborio rice
• 1/4 cup nutritional yeast
• fresh oregano and thyme leaves or other herbs
• salt & pepper to taste
• 1/4 red bell pepper as garnish, cut in small pieces

Directions:

1. Bring water to a boil.
2. Cut the cauliflower into florets and drop into the water for 5-8 minutes then drain. Alternatively you could steam the cauliflower until al dente.
3. Cut leek into rings.
4. Cut the 1/2 yellow bell pepper in small pieces.
5. Meanwhile, in a small pot, bring the vegetable bouillon to a boil; adjust heat to maintain slow simmer.
6. Heat the oil in a large frying pan.
7. Add in the yellow bell pepper pieces and the leek and and saute until they begin to soften.
8. Stir in rice, turning several times to coat with oil.
9. Stirring nearly continuously, add the vegetable stock a half cup at a time, adding more only when what’s been added is incorporated.
10. When the mixture is done when the rice is tender and creamy looking, add in the cauliflower.
11. Stir in the nutritional, oregano, thyme and season to taste.
12. Lightly saute the red bell pepper pieces in a small frying pan. Use the red bell pepper as garnish sprinkled on top of the risotto.
13. Serve immediately.

Yield: 4

Ingredients:

• 2 cups pumpkin or butternut squash, chopped
• 1 banana
• 1/2 leek, white part only
• 1 clove garlic, minced
• 1 inch ginger, peeled and grated
• 2 pinches cumin
• 1/2-3/4 cup apple juice
• 2-3 Tbs. almond flour
• thyme
• salt

Directions:

1. Chop the pumpkin into small pieces, or grate.
2. Slice the leek into small rings.
3. Mince the garlic.
4. Place in a blender with the apple juice and puree to a smooth consistency.
5. Add the seasonings and taste.
6. Add the almond flour to thicken.
7. Depending on what you like, season with more slat, a dash of cayenne or more cumin.
8. You can make the soup thinner with more apple juice.

Notes:

I combined ingredients from both of the recipes at Gone Raw. As my husband is allergic to raw apples, I did not put the raw apples in as one of the recipes suggests, however did use fresh organic apple juice which seems to be o.k. for him. I would suggest that you don’t make this too far in advanced from serving, as because of the banana, the soup becomes darker and stronger with banana flavor.

adapted from http://goneraw.com/node/14393 and http://goneraw.com/recipe/apple-butternut-squash-soup

Serving Size: 4

Ingredients:

• 1 cups chickpeas, cooked
• 3 tablespoons olive or vegetable oil
• 2 leeks (white and light green part only), chopped
• 4 cups vegetable bullion
• 4 cups pumpkin puree
• 2-4 tablespoons sugar, agave, corn or maple syrup
• 2 teaspoons cinnamon
• 1/2 teaspoon allspice
• 2 teaspoons salt
• dash Tabasco
• ground pepper to taste

Directions:

1. Heat the oil in a large saucepan over med-low heat.
2. Add the leeks or onions and saute until soft and translucent, 5 to 10 min.
3. Add the broth, pumpkin, chickpeas, sugar, spices, salt and pepper.
4. Heat until boiling point.
5. Reduce heat to low, and simmer.
6. Add the leeks or onions.
7. Serve warm with crusty whole grain bread.

Notes:

adapted from http://pumpkinnook.com/cookbook/intrec07.htm

Serving Size: 4

Ingredients:

• 3 tablespoons olive oil
• 1/2 bottle white wine
• 1 & 1/4 liters vegetable bullion
• 2 carrots
• 1 onion
• 1-2 leek
• 1/2 small celery root
• 2 tablespoons flour
• 4 tablespoons Dijon mustard
• 2 tablespoons Zaansemosterd (Coarse ground mustard, Dutch Style)
• handful fresh thyme
• 2 tsp. fennel seeds
• handful fresh rosemary
• salt & pepper

Directions:

1. Bring a pot with 1 & 1/4 liters of water and 2 vegetable bouillon cubes to a boil.
2. In the meantime wash, peel and cut the vegetables into small pieces.
3. Heat the oil in a 2nd large pot.
4. Put the vegetables in the pot and saute until soft, stirring occasionally to prevent sticking and allowing to cook evenly.
5. Add the flour and mix well and then add the wine and stir it for a few minutes.
6. Add the vegetable bouillon and bring to a soft boil.
7. Add the thyme, rosemary and fennel seeds.
8. Once boiling, reduce the heat to simmer.
9. Cook for about 30 minutes.
10. Add the mustards.
11. Cook for another 15-20 minutes.
12. When the vegetables are soft, puree with an immersion pureer.
13. Push the purred soup through a fine sieve to create a very smooth soup.
14. Bring the soup back to warmth.
15. Serve hot with a nice crusty bread.

Notes:

You can add soy cream if you wish to make it creamier, and you can use any nice grainy mustard as the replacement for the Zaanse mustard.

The Mariquita (Spanish for lady bug) Farm is small family farm in California they grow food for the local community. Often, you can find nice recipes there, such as this one for Beets and Leeks. The recipes are well written most are vegetarian, many are veganizable. We enjoyed this salad, it looks pretty and tastes great, unusual with the peanut dressing, but very nice together.

http://www.mariquita.com/recipes/beets.html

Ingredients:

• 10 ounces potatoes, peeled and sliced in small pieces
• 1 large leek, white only, sliced in ringlets
• 1/4 cup finely chopped celery root (celeriac)
• 4 cups vegetable bouillon
• 1 small onion, chopped finely
• 2 tbs. margarine
• 1 small onion, chopped finely
• splash of white wine
• salt & white pepper
• 1 cup soy cream (cuisine)

Directions:

• Melt the margarine in a heavy frying pan.
• Add the onion, celery and leeks and cook very slowly until glassy and soft. If you want the vegetables to remain as white as possible, you can also steam the leeks or all of them.
• When they are soft and translucent, transfer them to a saucepan and pour in the vegetable bouillon.
• Add the potatoes and bring to a boil.
• Reduce the heat, cover and simmer until the potatoes are soft.
• Puree the soup to a fine, smooth consistency.
• Stir in the seasonings, and add the white wine.
• Serve, garnished with chopped chives, parsley or coriander leaves, a charming origami swan

Serving Size: 4

Notes:

Vichyssoise is normally served cold, often when served hot it is called ‘potato and leek soup’. If you serve it cold, you may want to add more salt as when it is cold, the flavors are milder.