Red Curry Noodle Soup with Shrimp

Recipe from I’ve Got Cake!

I've Got Cake

I ate a lotttttt of tasty southeast asian food over the weekend, just back to back amazing food one meal after the next, it was like a dream.

So so saaaaaaa good.

View original post 734 more words

French Onion Soup

A Passion For Food…A Passion For Flavor! – Melanie DaPonte

Melanie daPonte

They said it couldn’t be done…but here it is, a veganized version of the classic French onion soup!

This recipe comes from Allison Rivers Samson, owner and operator of Allison’s Gourmet Online Vegan Bakery and Confectionary. She is famous for her ultra-decadent gourmet vegan chocolates and other sweets, but it doesn’t end there.

Allison is also the author of the “Veganize It” column for VegNews magazine.  Her recipes feature veganized versions of many comfort food favorites, like macaroni and cheese, lasagna, burgers–even Caesar salad! These recipes and so much more can be found here on her blog. I am a big fan of Allison’s work, both sweet and savory!

 Here’s a basic rundown of this deceptively simple, yet impressively elegant recipe:

Slice onions very thinly and sweat them in a large stock pot with a bit of salt.

The most critical step in this recipe is the caramelization of…

View original post 70 more words

Broccoli, Courgette and Wasabi Soup

The Circus Gardner’s Kitchen!

Tuscan style bean and vegetable soup

I always get the tinned version, so I can’t wait to try this!

Butternut Squash Soup

Please comment on original post.

MSnubutterflies

This soup is super easy to make. Light and creamy . Perfect for a chilly day!

Ingredients:

• 1 large or 2 medium Butternut Squash
• Olive or coconut oil
• 1/2 of an Onion chopped
• 1 Celery Stock chopped
• 2 Cloves of Garlic
• 1/4 to 1/2 tsp Nutmeg
• 1/2 tsp. Cinnamon
• 1/4 tsp. Cayenne
• 1 tsp. Turmeric
• 2 Bay leaves
• Salt and Pepper
• Vegetable Stock
•  Almond or Coconut milk

To Make This Soup:

1. Cut the squash in half (length wise) and remove the seeds and pulp.
2. Brush oil of your choice on the flesh of the squash.
3. Salt and pepper the squash.
4. Cover the tops or flesh part of the squash with foil and place foil side down on a baking sheet.
5. Bake at 350 degrees for 20 to 45 min  depending on the size of the squash.
6. While the squash is baking cook the onion, garlic, and celery in a small…

View original post 171 more words