After few months of fall, winter finally came to Poland. It’s not that I’m really glad about it. When it’s cold outside (like for example today, -12° Celsius), the days are short, the sun is absent almost all the time, one can get depressed pretty easily. In such days it’s even hard for me to force myself to go running. The only thing I can think of is going back to bed, together with a cup of hot tea and a decent book. Books… I might be a bit snobbish, but I love books, I like to have them only for myself. Especially cookbooks.
Last summer I was in US and I brought this beautiful cookbook, Color me Vegan by Coleen Patrick-Goudreau. It wasn’t easy to choose the right one. I went to a random bookstore, cookbooks section, bookshelf with vegan and vegetarian cookbooks… I found more than 20 different books entirely dedicated to vegan diet. Or maybe there were even more of them, I don’t remember. So I’m standing in front of this bookshelf and I think to myself which one should I pick? I would like to have all of them, but firstly I don’t have enough money, and secondly my luggage can’t weigh more than 23kg. Which one, which one, which one… All of them are beautiful, all of them seem very interesting. Now that’s a hard nut to crack. Finally, I decided to choose Color me Vegan. The first thing that struck me was the idea to group the recipes by color, not only because of the aesthetics, but also because color means something more. Usually the appearance of a certain color in food is strictly related to a particular dietary mineral or vitamin. That’s why it is really important to eat various colorful food. Besides that, the book itself contains many beautiful pictures and interesting comments.
To begin my adventure with Color me Vegan I’ve chosen winter white soup which is incredible! It’s probably one of the best soups I’ve ever eaten, which surprises me even more, since most of my experience with other people’s recipes turn out to be a disappointment or even failure. Not this time!
- 1 Tbsp olive oil
- 3 garlic cloves
- 2 shallots
- a piece of fresh ginger (approx 2,5cm)
- 3 scallions
- 2 medium parsnips
- 3 potatoes
- 1 apple or pear
- 1 can white beans
- 1 tsp fresh dill
- 1 tsp dried tarragon
- 180ml dry white wine
- 6 whole sprigs fresh thyme
- 3 cups (700ml) vegetable stock
- 1/4 cup nondairy milk (such as soy, oat or rice)
- salt and freshly ground pepper to taste
- grated red beet for garnish
Fry chopped garlic, shallots, scallions and grated ginger for about 5 minutes. Add beans, peeled and cubed potatoes, parsnips and apple, also add chopped dill, tarragon and cook for another 5 minutes stirring occasionally. Pour in the wine, add thyme and turn up the heat to high. Boil for about 5 minutes until the wine is reduced by half. Add vegetable stock, simmer for about 20 minutes.
Remove thyme sprigs and blend the soup. Finally stir in nondairy milk. Add salt and pepper to taste. Serve garnished with grated beet root.
I’m going to try more recipes from this book and of course share with you, so please be patient :).