Chilled Avocado Soup

The arrival of warm weather doesn't mean you have to give up soup or spicy food. This Chilled Avocado Soup from Robin Robertson's Vegan Fire and Spice is a nice cool treat for balmy spring days, and it's perfect for your Cinco de Mayo celebrations this weekend.

Ingredients:

• 2 ripe Haas avocados, peeled and pitted 
• 1/2 cup vegan sour cream

• 2 tablespoons chopped fresh cilantro

• 1 tablespoon chopped scallion
• 1 teaspoon chopped garlic

• 1 tablespoon fresh lime juice

• 2 cups vegetable broth 
• 
3/4 teaspoon salt

• 1/4 teaspoon Tabasco or other hot pepper sauce 
• Sunflower seeds, for garnish

Preparation:
In a blender or food processor, combine the avocados, vegan sour cream, cilantro, scallion, and garlic. Process until smooth. Add the lime juice, broth, salt, and Tabasco and process until smooth and creamy. Refrigerate, covered, for up to 2 hours, until chilled. Serve garnished with sunflower seeds.

Serves 4

From Vegan Fire and Spice by Robin Robertson. ©2008 Robin Robertson. Used by permission from  Vegan Heritage Press.  


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Cheesy Broccoli Soup

The official release date of Robin Robertson's Nut Butter Universe is just a few weeks away, and all of us here at Vegan Heritage Press are super excited for it to come out! Robin shared the recipe for her delicious Cheesy Broccoli Soup on her blog recently, and since most of the country is in the middle of a brutal cold weather snap we thought this was the perfect dish to warm up with today. 

See the recipe on Robin's blog at: http://robinrobertson.com/cheesy-broccoli-soup/

Nut Butter Universe is available for preorder now on Amazon.


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Smoky Spicy Hominy Soup

Most of the country is in the middle of a brutal cold snap, with temperatures in some areas well below the freezing point. Weathermen are saying this is the coldest weather of this winter so far. We say stay in and keep warm with this hearty winter soup! This Smoky Spicy Hominy Soup from Bryanna Clark Grogan's World Vegan Feast is a vegan twist on the traditional Mexican posole, and it's "meaty" enough to please even the pickiest of omnivores at your dinner table.

Ingredients:

• 1 tablespoon olive oil

• 12 medium green onions, sliced 1/8-inch thick

• 3 cloves garlic, minced

• 2 teaspoons ground cumin

• 1 1/2 teaspoons smoked sweet paprika (pimentón)

• 5 cups chicken-style vegan broth
• 
1 (29-ounce) can (3 1/2 cups) golden or white hominy, rinsed and drained
• 
4 cups reconstituted soy curls (4 ounces or 3 cups dry); or 16 ounces seitan, cut into strips

• 1 cup canned diced tomatoes and juice or sauce
• 1 small chipotle chile in adobo sauce, minced

• 1/2 cup chopped fresh cilantro or flat-leaf parsley
• garnishes (all or a few): tortilla chips; avocado
  cubes tossed in lemon or lime juice; chopped sweet onion; vegan sour cream; shredded savoy cabbage; sliced radishes; chopped cucumbers; toasted pumpkin seeds (pepitas); shredded vegan cheese; chopped red bell pepper; sliced hot chiles; lime wedges

Directions:
Heat the oil in a soup pot over medium-high heat. Add the green onions, garlic, cumin, and smoked paprika. Sauté until the onion are wilted. Add the broth, hominy, Soy Curls or seitan, tomatoes, and chipotle. Bring to a boil, then reduce the heat to medium. Cover and simmer 15 minutes. Stir in the cilantro. Ladle the soup into large bowls and serve hot with the garnishes.


From World Vegan Feast by Bryanna Clark Grogan. ©2011 Bryanna Clark Grogan. Used by permission from Vegan Heritage Press.

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