At the height of summer’s bounty, a vegan summer soup on a cool day eased the chill.
Vegan summer soup usually is served cold, but we were craving hot. It is what we had wanted, a cool day. When arrived, many said it was a relief and, as usual, others complained. I looked in the CSA bag and thought, how will I feed them another piece of Rainbow Chard. Cool air – hot soup! By taking the approach of feeding toddlers and hiding the green things or the “yucky” things, as my Millennials used to say, I would disguise the Rainbow Chard in a thick soup, add some tomato sauce, as tomatoes were not quite in season, and see if they would bite. Schlurp, really.
Food Processor vs Hand Blender
I used the Cuisinart (food processor) for this soup, but hand blender could work just as well if all the vegetables were cooked down first. By using a food processor, I kept a slightly stronger “chard” taste, as much as I was looking to disguise it. The leaves themselves were what I was trying to hide out of fear that if the eaters saw the chard, they may not come to the table. My children have long outgrown being picky about what they eat, but the chard has been on overdrive this summer and showing up in that CSA bag for weeks on end.
Back the food processor and the hand blender. I have both and they get used for different purposes. The food processor certainly a bit more to handle, but it grates carrots to cheese, blends pastry and pie dough, and purées in seconds. A hand blender allows for grinding or puréeing directly in the pot. Less mess, unless you lift it out while its going and then the content will whip around and splatter.
Vegans vs the Carnivores
This is an ongoing discussion on our household. No one is truly vegan, and I come the closest with ebbing and flowing from vegetarian, but am a full-fledged pescatarian, sometimes sausage eater. For days on end, I am totally happy in the vegetarian state, and rarely stay in the vegan realm. More than likely, I had a piece of cheese while I was cooking this, or plopped a dollop of yogurt on the vegan summer soup before I ate it. The carnivores rebel when too many vegan/vegetarian meals are served in a row. This is why we keep bratwurst and sausage on hand. It is the best way to make everyone happy and does not interfere with what is the high point of the meal, in my book.
More recipes to try:
Vegan Summer SoupPrint Recipe
- 1 bunch Rainbow or Swiss chard, washed and dry ends cut off
- 1 box Pomi strained or puréed tomatoes
- 3 TBSP Italian Seasoning Blend
- 4 garlic cloves, sliced
- 1 large onion, sweet, white or red, diced
- salt and pepper
- 4 cups vegan broth or bullion dissolved in 4 cups of boiling water
Peel and dice the onions
Peel garlic cloves, and slice.
In a large soup pot, sauté the onions until soft.
Add garlic and cook until softened.
Add Italian seasoning and cook until the spices start to toast.
Turn off heat.
If using bouillon, boil the water and make the broth. Set aside.
Clean and prep the ingredients.
Place the steel grinding blade in the bowl of the food processor.
Wash and trim ends of the chard, cut into 3"-4" pieces.
Place the chard and cooked onions in the bowl of the food processor and purée. Add a bit of the broth if necessary.
Place puréed ingredients, broth and tomatoes in the soup pot.
Bring to a boil and add salt and pepper to taste.
Serve in individual bowls or mugs with a sprig of fresh thyme.
If using a hand blender-cook onions until soft, add chard and garlic and cook until soft. Add a bit of broth if needed. Add seasoning, tomatoes and cook until all ingredients are soft enough to purée with hand blender. Serve with a dollop of sour cream or Greek yogurt.
Vegan summer soup was the result. Rainbow chard in the CSA bag again. Disguising it for Millennials as if they were toddlers, was key. Click To Tweet