All about soups lately. Just a tad excited for fall. This one was a bit more complicated but so much fun to execute. I had my sous-chef, aka my lovely partner help me out.. thankfully, or else we would of eaten at midnight at the rate I was going. I had started making energy balls around 4 and next thing you know I was falling a tad behind on dinner, oops! Proud of my man for making the killer peanut sauce that went with the summer rolls, and for the soup skills, but let’s just say he’s not meant to be rolling summer rolls. He had about 10 tries until he realized he wasn’t putting vermicelli and that was why they were looking flimsy and just not up to par. But hey, it’s the effort that counts right? (He might kill me for exposing his lack of summer roll skills) 🙂
Thai Coconut Cauliflower Soup (Vegan)
This recipe was adapted from the Paleo version of Sweet Lizzy (no longer Paleo, still vegan + a lil twist)
1 tbsp coconut oil
1 onion, chopped
2 cloves garlic, minced
2 celery stalks, chopped
4 cups sliced shiitake mushrooms
1.5 cups of cauliflower (about 1/2 head or cauliflower)
1 red pepper, sliced thinly
1 hot pepper, seeds removed and minced
1 tbsp finely grated fresh ginger
1 stalk fresh lemongrass
3 cups vegetable broth
2 cans of full fat coconut milk
2 tsp red curry paste
2 tbsp spicy sesame oil (or regular sesame oil)
1 tbsp fresh lime juice
1 bunch cilantro
salt and pepper to taste
- Heat your coconut oil in a pot on medium Add your onions and garlic and cook until onions are translucent (about 5 minutes).
- Add the celery, cauliflower, mushrooms and peppers and sauté for about 5-10 mins.
- Remove the tough outer layer from the lemongrass stalk and cut it into 3-4 inch long pieces. Take the side of a butcher knife to crush the lemongrass to release the aroma.
- Cut the stalks thinly so they can go into the soup. These pieces tend to be a little tough so make sure they are very thin.
- Add the broth, coconut milk, soy sauce, ginger, lemongrass and curry paste to the soup.
Bring the soup to a boil and then simmer on low, covered, for 15-20 minutes or until the vegetables are tender.
- Add the toasted sesame oil, lime juice and salt and pepper to taste. Chop the bunch of fresh cilantro and add it to the soup, keep some aside for the garnish.
Summer Rolls & Peanut Sauce
Rice Vermicelli Noodles
Mung Bean Sprouts
- Cut your carrots and cucumbers length wise into small pieces.
- Cut your lettuce into small enough pieces to set as a bottom layer for your filling.
- Cook your vermicelli noodles and set aside
- Wet your rice paper with a damp cloth, slowly. Make sure it is not too wet otherwise it will stick and break.
- Once your rice paper is ready, set your shrimp & basil on one side and your veggies on the other. Feel free to get creative!
- Roll it all up & you’re good to go.
3/4 cup natural-style creamy peanut butter
1/3 cup water
3 tbsp hoisin sauce
2 tbsp freshly squeezed lime juice (from about 1/2 lime)
4 1/2 tsp soy sauce
1 tbsp granulated sugar
1 medium garlic clove, mashed to a paste
1/2 teaspoon toasted sesame oil
Whisk all ingredients. If you find your sauce a little too watery, feel free to add a bit more peanut butter.