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VEGAN MONDAY: TONI DEVINE’S PEPPERY MUSHROOM SOUP (BELFAST)

VEGAN775

VEGAN PEPPERY MUSHROOM SOUP (UK)

As we are now nearing the end of our South American vegan and vegetarian journey, we’ve decided to take a wee detour back to Northern Ireland (aka Belfast) for a little warmer, and wow this was one amazingly nice, warm, and actually rather filling dish. This recipe is from Mme Toni Devine whom supervised my first prepping and cooking of a dish that frankly I haven’t even made before. So what the hell, I was at the mercy of a rather calm (yet stern chef) ;O)

I’ve always purchased vegan or veggie soups from the supermarket, but today I tried a little something different, and to be honest this was the very best soup I have tried, and made, and yes I ate the lot, from the very pan I cooked it in, why not?

INGREDIENTS

One half of a red onion

1/3 of a lemon

1 punnet of button mushrooms

1 punnet of chestnut mushrooms

1 clove of garlic (I used 2)

Cup of roughly chopped parsley

Coconut cream

1 tablespoon of olive oil (optional)

1-2 small tea spoons of pepper

1 tablespoon of cayenne pepper (optional)

1 vegetable stock cube (you can make your own veggie stock)

1 large knob of vegan butter

1 1/2 large cups of boiled water

INSTRUCTIONS

Chop the half of a red onion and your parsley. Take the nob of vegan butter and add that to a hot pot. Gently cook the onions and the parsley for approximately 4-5 minutes on a gentle heat. Next, take your button, chestnut mushrooms, and crushed garlic, add them to the pan with the onions and parsley. Brown gently, until the mushrooms are cooked. Take your pepper and cayenne pepper and add to the cooking pot. (I used cayenne pepper due to my own culture, and because I wanted the soup to be slightly more spicier).

While the ingredients are cooking on a low heat, boil enough water to fill the pot 3/4 of the way. Take your vegetable stock cube and add that to a cup or jug. Once the water is boiled add enough hot water to break the veggie stock cube up. Then add the remainder. Once the stock is completely dissolved and your pot of mushrooms, parsley, onions Etc is now browned add the hot veggie stock water to the pot. Add one tablespoon of olive oil (if required).

Bring the pot to the boil, then reduce the heat to a very gentle simmer. Take your 1/3 lemon and squeeze into the pot, stirring the pot of ingredients every ten minutes. Then half way through the cooking add the coconut cream and stir well. DO NOT add the lemon after adding the cream as this may split the cream.

DONE1

Image: Leave the pot to simmer gently for 30 minutes. 

Once your 30 minutes is up, take your blender and blend all of the ingredients within the pan, until the pan is a fine soup like consistency as seen in the image (top screen), or below.

BLEND9

Image: Blend the mix into a fine soup until no lumps are seen. 

Your soup is now ready to serve. Take some cold or warmed crusty bread buns, or as I used Peshawar Naan Bread (and crusty rolls). Eat from the pan as I did, or serve into a nice warm bowl, and enjoy with boiled veggies, or on its own. This really was a stunning yet simple soup to make, and not a single piece of goodness is lost. What goes into the pan stays in the pan, and doesn’t like some homemade soups end up going down the sink. Who needs supermarket soup when you have this?

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Image: Serve with a wee bit of coconut cream and rough chopped parsley. 

Once ready to serve, take a wee bit of coconut cream, some roughly chopped parsley, and eat hot. That’s as simple as its going to get, and it really was amazing. Mme Devine’s cooking is actually quite amazing, and no, I’m not saying that because were in a relationship. I would recommend this style of cooking to anyone, and its 100% homemade how it should be. Nothing is lost in the making, its cheap to buy, and its packed with goodness, and nutritious. I love cooking, and so does Mme Devine. Stay tuned for more delights…..

Recipe: Mme Toni Devine, Northern Ireland (Vegetarian).

Dr Jose C. Depre

 

 

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