VeggieTalk

Thinking ahead to what to make for dinner tonight, my eyes lit on the cover of the just-off-the-press soups book and I realized I have all the ingredients for the cover soup, Cool Carrot Puree with Broccoli. Broccoli has been horrendous this summer, but just the other day at my CSA, there were some gorgeous crowns, at last. I think I’ll make some “TLT” wraps (tempeh “bacon,” lettuce, and tomato) to go with it. You know, lately, I’ve been so busy that I have not been practicing what I preach, which is to plan meals for the week. Truthfully, the busier one is, the more important it is to plan. It’s fun to improvise, but not during the week when every minute is accounted for. So, tonight is taken care of, and with some luck, there will be enough soup left for tomorrow!

By the way, all the orders from the September Book Sale (of this book with the freebie of slightly hurt Vegetariana) have been shipped, so anyone who has ordered should be getting their books soon. Media Mail is somewhat unpredictable, but I would say that everyone should look for their shipment within the week. Thank you for a tremendous response, by the way! And those of you who would still like to take advantage of this pre-publication sale can still do so; see Special September Book Sale.

Since evenings are getting nippy, I don’t plan to chill the soup, but I will make the vegan sour cream garnish, as it adds a nice touch to the presentation. Adapted from the newly revised and veganized Vegetarian Soups for All Seasons.

Cool Carrot Puree with Broccoli

6 to 8 servings

This cheerfully colored soup can be the centerpiece of a late summer meal, served with crusty bread or sandwiches, and a bountiful salad.

• 2 tablespoons light olive oil
• 2 large onions, chopped
• 4 cups water with 2 vegetable bouillon cubes, or other stock option (page 00)
• 1 pound carrots, peeled and finely diced
• 1 large potato, peeled and finely diced
• 2 large ripe tomatoes, chopped 2 bay leaves
• 2 teaspoons salt-free seasoning (like Spike or Mrs. Dash)
• 1 large broccoli crown, finely chopped
• 1 1/2 cups rice milk, more or less as needed
• 1/4 cup minced fresh dill, to taste, plus extra for garnish
• Salt and freshly ground pepper to taste
• Vegan Sour Cream (see below) for garnish, optional

Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until golden.

Add the water with bouillon cubes, carrots, potato, and tomatoes. Stir in the bay leaves and seasoning. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 20 minutes. Allow the soup to cool to room temperature. Discard the bay leaves.

Transfer the solid ingredients to a food processor, in batches if necessary, and process until smoothly pureed. Return to the soup pot. Or insert an immersion blender into the pot and process until smoothly pureed.

Steam the broccoli in a large saucepan with about an inch of water until bright green and tender-crisp. Drain in a colander and rinse briefly with cool water. Stir the broccoli into the soup.

Add enough rice milk to give the soup a slightly thick consistency. Stir in the dill, then season with salt and pepper. Serve at once, or let the soup cool to room temperature, then refrigerate until chilled. Garnish each serving with a dollop of sour cream, if desired, and a sprinkling of dill.

Vegan Sour Cream

Makes a little more than 1 cup, about 8 servings

• 1 cup crumbled firm or extra-firm silken tofu, or one 8-ounce container natural nondairy sour cream
• 2 to 3 tablespoons rice milk or Silk creamer, as needed
• 2 teaspoons lemon juice, or more to taste
• 1/4 teaspoon salt, or to taste

Combine all the ingredients in a food processor or the companion container to an immersion blender. Process until very smoothly pureed, then transfer to a container with an airtight lid. This keeps well for 3 to 4 days, refrigerated.