Soups I Love Thursday (Ten of Them) #VeganMoFo

I’ve spent the last few days wrapped up in a blanket, mostly wanting to eat cereal and soup. JC and I were both sick, and spent some time vegging out in front of the computer and playing World of Warcraft. I’m still feeling that weird sick disconnected feeling but it’s getting better. The sickness combined with a slight dip in the weather has got me thinking of autumn and soup. Soup and autumn. From simple broth based noodle soups, to heavier lentil, sorghum, rice soups, we’ve been souping it. After I posted one of my cereal based breakfast lunches on instagram, a friend sent over a  jar of homemade soup for my sick self to enjoy. Who says social media doesn’t work? (it wouldn’t be me by the way – I win with soup.) So what better than to talk about ten of my favourite vegan soups of all time on this wonderful day 18 of VeganMoFo? This isn’t a top ten list of course, because I can’t create a hierarchy of soup. I’m also including stews in this list. Let’s not argue. It’s better that way. Some of these I’ve made myself. Some of these I’ve eaten elsewhere. French Onion Soup Two Ways. Homemade, and at the Depanneur. This french onion soup from The Depanneur triggered my French Onion Soup obsession during last years’ VeganMoFo. And it continues to this day. I researched and read the history and the culture behind French Onion Soup, please imagine some kind of french…

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Free For All Friday. – Kreplach Ka’plah

Note: I wrote this yesterday (friday), and didn’t post it before falling asleep. oops. Yom Kippur begins tonight (friday) at sundown, so I’m preparing a little meal for tonight of rutabaga carrot ginger soup and kreplach. I didn’t have a plan for today, mostly because I hadn’t known there was a prefasting meal till a few hours ago. I started searching the internet for ideas, and found some lovely little dishes, one of which included kreplach. Kreplach is a small dumpling usually filled with ground meat, and usually boiled and served in chicken soup. When I saw them I thought… oooh triangular pierogi, and set off to make some for this early evening. Of course my version was missing real meat or chicken soup, but I did try to keep it close to the original dish. Normally, the dough contains eggs (in addition to flour and water), but mine just had oil, water and flour. And the resulting dough was beautiful. Just the way it felt while I was kneeing it, I just knew it was the good stuff. After mixing it, and kneading it, and then I had it on my kitchen table ready to be turned into flat little squares. Well, that’s the moment that making kreplach also reminded me of the one major thing missing in my kitchen: a rolling pin. Or at least a real rolling pin. I’ve been using parchment paper wrapped bottles of wine, but I think it might be time to get the real deal soon. Vegan…

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Ravi’s Soups on Queen.

We ended up at Ravi’s Soups on Queen Street a few days ago, after a failed attempt to check out E.L. Ruddy (1371 Dundas Street West, Toronto, ON,) Unfortunately E.L. Ruddy was closed due to the constant construction that seems to be happening on Dundas these days. Ravi’s Soups had a big group of people waiting for wraps, so that was a nice sign. They had a veggie wrap on the menu, and a vegan soup option. That said, I wasn’t vegexcited about this place from the very beginning. Service was weird and all over the place, there wasn’t a line waiting by the time we got served, but he was still frenetic and rushed, but the food didn’t come to us for quite a long time, and as with most simple vegetable dishes, I feel like I could have probably just made the wrap at home. The veggie wrap normally has brie in it, and jut as a heads up, one of the unlisted additions is mayo… so you know (if you’re vegan), ask for it without, or just skip it if you’re here and opt for soup. (or go somewhere else.) The wrap came with a tiny salad, that of course, had “just a little bit” of mayo on it, I guess “a little bit” of mayo is the same as “no mayo”? Not quite. My friend had the wrap and the Porcini Mushroom Soup and loved it. It’s based on an onion broth, and has mushrooms, barley,…

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