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[saysdances]

My favorite thing about living in Boston so far is that it's pretty much constantly been soup and sweater weather. So far I've made vegan clam chowder twice, spicy peanut eggplant soup, vegan gumbo, split pea soup twice, and southwestern corn chowder. I can't decide what to make next. How about you share with me your favorite soup recipe?

Comments

Oh!

[solipsismsaves]

I love soup so

Re: Oh!

[saysdances]

is it awful that i have no idea what a gypsy pepper is? could i just use plain old capsicum?

Re: Oh!

[solipsismsaves]

gypsy pepper is just a fancy way of saying sweet pepper, i believe. it's just the name of the recipe that i use, but the only peppers it actually calls for are red bell pepper (i think gypsy just might be a specific variation, but i just use plain old bell) and whole black peppercorn...

Re: Oh!

[saysdances]

okay, yay! i was worried that gypsy pepper was a really integral player in the flavor of the soup. i'll give this a try soon! thanks!

May I offer my favorite?

[grammarfight]

Vegan Tom Kha (Thai Coconut Ginger Soup)

•1 or 2 cans of coconut milk (14 oz. -- I like it rich so I almost always use two)
•2 cups vegetable stock or so
•8 kaffir lime leaves (omittable if you can’t find ‘em: tough in SF, easier in Boston?)
•3 stalks lemongrass - the tenderest, juiciest bits
•6 or more 1/2" thick slices of galangal (ginger works in a pinch but galangal is better)
•a few black peppercorns
•8 oz. or so of oyster or enoki or button or other delicious mushrooms, sliced
•1 package or so diced tofu (can be fried or tempura’d if you like the texture better)
•2 Thai chilis, sliced
•2 T lime juice
•1 T soy sauce or vegetarian fish sauce (recipe for veggie fish sauce which I love is below)
•1 ½ T roasted chili paste (I always use more, and I use fried chili paste because it is more scrumptious)
•1 T cilantro, chopped; cilantro for garnish
•2 lime leaves for garnish

Combine in a pot and bring to a boil: coconut milk, stock, galangal, 6 of the lime leaves, the lemongrass, and peppercorns. Reduce heat and simmer covered on low

Re: May I offer my favorite?

[saysdances]

I made a similar (& simpler) but not identical soup the night that I posted this entry. I used sliced carrots, onion and lime juice, a large can of veg. broth, a small can of coconut milk, a tub of white button mushrooms and a can of duck-flavored gluten. It was delicious! I'll definitely give your version a try at some point. Thanks.

[subsoil]

israel makes a soup kinda like the thai one above, but i'm trying to find the book of awesome soups that is somewhere in this apartment - likely in a box? - &though it's not actually called "the book of awesome soups" it might as well be, he makes a couple of variations of things in there that i'll have to scan in for you.

HERE it's been warm out & we're biking a lot, so most days = spicy mexican food, dahl & curry & rice, pasta with vodka cream sauce, vodka tonics, old peculiar & vyskovske, cheap beaujolais. we haven't bought ice cube trays for the new fridge yet but still have frozen cherries from the boxes i pitted last summer, & i will promise you that solid dark reds are so much better than frozen water. m, it's like SUMMER some days?!

[saysdances]

you're the best, jessica. book of awesome soups!

it's warming up here too. by warming up i mean it's in the fifties and low-sixties, though the low sixties feel decidedly hot after upper-thirty degree days. spicy mexican food sounds so amazing right now; i forgot that you told me israel is an awesome cook! i hope we get to putter around in the kitchen together sometime. your cherry-blood hands! goodness, cherry water would be delicious. frozen cherries in cocktails, too! oh my.