OMG…onion soup in a slow cooker?? Please report back!!
I haven’t done the soup yet (thought my husband would be away), but here’s the recipe. I’m always
amazed what one can make in a slow cooker. This one uses shallots and regular onions.
Isn’t that one wonderful? That’s one of my all-time favourite soups. It’s a regular during winter In our house.
Well it seems to be warming up some already where I am, around Davis/Sac Ca, but I still want to attempt to duplicate a soup that I like from Cha Ya, a Japanese restaurant in Berkeley and SF. Thing about that part of SF/Bay, you can count on the marine layer to roll in all year long, so it makes better soup weather.
I like the curry soba and wanted to try to make it myself. This restaurant has some interesting Japanese Vegetarian dishes and everything I have tried is good. Here’s the menu, scroll down for the soba ingredients. The curry flavor is mild and not like Thai, it is distinctly Japanese.
Any thoughts on giving a batch of this a go in my own kitchen?
http://www.allmenus.com/ca/berkeley/50474-cha-ya-vegetarian-japanese-cuisine/menu/
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All fall/winter i make lots of soups!! (All vegan :))
This carrot coconut milk one just swap the broth to veg stock. I’m a wimp and reduce the spicy stuff
http://www.sassyradish.com/2013/11/carrot-coconut-soup/#more-4610
This thai coconut milk soup is really flavorful but you’ll want something else on the side, it’s not really a meal
This creamy wild rice soup was new to me this year but i keep making it- i use one cup wild rice blend instead of half wild rice and half brown rice (haven’t tried the cauliflower variation), this one is a proper meal soup
Love hazan’s smothered cabbage- i make it for a side dish one night and use the rest for soup the following night (swap in olive oil for the butter and nooch instead of parm)
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For your French Onion suggestion you could do worse than try this veggie dark stock. It’s a real winner:
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Yes, I’ve made this several times. Simple and delicious.
There was a big diet soup fad going around several years back, full of low-calorie vegetables. The idea was that if you have some of that soup when you’re hungry, it has few calories and will stave off hunger. I found that I liked it a lot. You can look up the recipes online and add whatever you want, and use a vegetarian broth, and since it has just about no fat it can be eaten cold. It’s very low in calories and if not overcooked, quite good for you.
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I’m reviving this thread for Summer 2017!
I make lots of gazpacho in summer, usually quick and easy, without a recipe. But recently I tried this version, and it is very good. Smooth, rich, and very flavorful. It takes a couple extra steps, but it’s mostly hands-off, so it’s easy to do when you’re busy doing other things around the house. The freezing step really does break down the vegetables, I was surprised it worked so well.
http://www.seriouseats.com/recipes/2011/08/andalusian-gazpacho-recipe.html
Note: Don’t feel you have to use all the oil called for in the recipe!! I used half as much, and the soup was great. Taste as you go.
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Oh!! I LOVE that recipe! It’s basically salmorejo! Totally worth the extra steps and i agree that it’s great with significantly less oil. I thought the finish of sherry vinegar when serving is a critical step, really makes a difference.
Bittman’s chilled chickpea soup is a summer favorite for me, basically tastes like hummus with great garnishes. I use more lemon juice (usualy juice of two lemons) and instead of feta i use more olives.
I like that it’s satisfying the way the salmorejo recipe is and can make a meal as is. As much as i adore gazpacho i either need to have as a side/app or just know i’ll want a snack in two hours.
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I’ve been playing around with this recipe:
I really like it but need a good vegan substitute for the Better Than Bouillon vegetable base, which isn’t vegan.***
Any suggestions?
***It looks like I had an older jar of the Bouillon, or something, as my notes say it was not vegan. In looking at the new jar in the pantry, that one is vegan. Thanks to @boogiebaby for catching this!
Do they have different versions? I’m looking at the the picture of the jar here and it says on the label that it’s certified vegan…
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You’re right - either I had an old jar or misread something.
This is what I used, though the jar didn’t have the vegan certification marking:
https://www.amazon.com/gp/aw/d/B00016LA9S/ref=pd_aw_sbs_325_2?ie=UTF8&psc=1&refRID=VJFZJYV085NKAX6S0JWG&dpPl=1&dpID=81lMsG%2BwjuL
There are many formulations - I didn’t know about the non-chicken chicken base. Now I’m thinking about using that for a vegan chicken pot pie, using the Beyond Meat chicken strips.
Thank you!
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I just looked at the ingredient list for vegetable BTB. What don’t you find to be vegan?
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I think I had an old jar/formulation, @Gourmanda: my notes say it wasn’t vegan but I didn’t write down what ingredient caused concern.
Either it didn’t use to be vegan or I misread something - the latter is more likely, I think!
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Looks like yours is the Superior Touch Vegetable base while the one I linked to was the Vegetarian Vegetable base.
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Yep, I think I need to get better about reading all the labels!
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Well, the good news is the current BTB vegetable base is vegan 
Happy soup slurping!
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Funny thing is i tried the chickenless better than bullion version and it tastes like freaking chicken!!!
I’m one of those veg*ns who is weirded out by faux meat things that taste too much like what I remember of meat and i gave the rest to an omni friend who was baffled that it’s vegan.
The veg base is a good one, i also have some of the mushroom base which I really like but it’s not vegan (contains small amount of dairy)
That soup you’re making sounds delicious!!
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Yes! Thank you! I knew one of them was unexpectedly not vegan: that’s it.
I will try the vegan chicken base: partner really misses chicken pot pie.
My sister is the same way. If the flavor or texture is too close it bothers her and she’ll avoid eating it.
