Be the change. Go vegan!

08 Oct 2012

Vegan MoFo 2012 – Spork-Fed’s Creamy Tomato Soup

The last thing I would have made in the book becomes my first

This soup doesn’t include your common tomato-herb pairings like oregano, basil or parsley, it includes an unusual partner: cinnamon.

Vegan MoFo 2012

I’m back after a busy weekend of eating and cooking… tough work! Hope yours was lovely whatever you got up to :)

The weather here in Sydney has changed abruptly from sunny to quite cold, and it looks to stay the same for the next couple of days. Boo!

So with the cool change dampening my desire for a planned salad, I did a last-minute search for something warm, comforting, and of course new.

I picked up Spork-Fed by Jenny Engel and Healther Goldberg, which is a recent addition to my bookshelf. I haven’t yet made anything from it – a clean slate.

The book is full of beautiful colour photos, and as I scanned the pages for a warming recipe, I came across the Creamy Tomato Soup. Immediately, the little voice inside my head declared “Boring! Next page.”

So given my Vegan MoFo theme, I decided to do the exact opposite. Recipe reluctantly chosen.

Creamy tomato soup

I didn’t hold high expectations for this one. How interesting can tomato soup be? I can only remember the icky canned variety from my childhood.

But this tomato soup recipe had one ingredient that I pinned my hope on: cinnamon. Surely anything with cinnamon in it can’t be all that bad.

I had all the ingredients on hand, except soy creamer which is not widely available in Australia.

Thankfully my friend Mandee introduced me to MimicCreme and I had a few cartons in my cupboard. This would be a good opportunity to try the unsweetened Almond and Cashew variety. The recipe only calls for a small amount so I’ll have to find other uses for MimicCreme throughout MoFo.

The soup was very quick to get started. After sautéing the garlic and onion, in went the stock, tomatoes, potatoes and seasonings to simmer for 20 minutes.

As the soup got going, the smell of the cinnamon and tomato was enticing. I started looking forward to my dinner and impatiently made some croutons from a leftover sourdough.

Once the potatoes were soft, I added in the creamer, lemon juice and agave. Time to blend it all up and serve.

Creamy Tomato Soup with sourdough croutons

I really was blown away by the flavour of this tomato soup given its simple ingredients. The soup was thick and creamy in texture, and that hint of cinnamon added so much to the flavour. It really hit the spot for a warm, light but comforting feed.

This would have been the last recipe I’d have chosen from Spork-Fed, but I’m so glad it was my first. Most impressive. I really should ignore that little voice more often ;)

Posted in food / vegan mofo // Tags: , , ,

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2 comments

  1. Yummo! I never had tinned tom soup as a child but one of my fave memories is of a hotel down south that made roasted tom soup and no other soup has lived up to that memory.

    Also, I’m so glad you found a use for the mimic creme! Maybe you could use some more in a frittata or quiche or baking of some sort? You’ll come up with something awesome no doubt.

    Also, I’d love to hear more of your feedback on Spork – I have been eyeing it for a while!

    Mandee — October 10, 2012

  2. I’m taking a leaf out of your book and trying ice-cream with the leftover MimicCreme :)

    miscdebris — October 15, 2012

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