Dual Soup Delight

by Jacqlyn Edge

This recipe offers a unique culinary experience by combining two distinct vegan soups, a vibrant Tomato Soup and a creamy Pumpkin Soup, served side-by-side. It's a delightful and elegant dish perfect for impressing guests with its contrasting flavors and beautiful presentation.

Total Time

1 hour and 30 mins

Difficulty

Medium

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 7 Servings

25g

Vegan margarine
3

Large carrots, scraped and chopped
1

Medium potato, peeled and chopped
1

Small onion, chopped
3ml

Sugar
6-8

Large tomatoes, skinned, seeded and chopped
1 litre

Water (for tomato soup)
1

Vegetable stock cube, crumbled (for tomato soup)
To taste

Salt and pepper (for tomato soup)
15ml

Pale dry sherry (optional)
40g

Vegan margarine (for pumpkin soup)
1

Garlic clove, crushed
1

Onion, chopped (for pumpkin soup)
500g

Pumpkin, peeled and chopped
100ml

Orange juice
10ml

Finely grated orange rind
3ml

Ground nutmeg
1 litre

Water (for pumpkin soup)
1

Vegetable stock cube, crumbled (for pumpkin soup)
To taste

Salt and pepper (for pumpkin soup)

Time

Preparation Time

30 mins
Cooking Time

1 hour
Total Time

1 hour and 30 mins

Goes Great with

VEGAN PAPAYA SALAD

VEGAN STEAMED RICELOAF

rice

VEGAN FRIED TOFU WITH SALT AND PEPPER SERVED WITH TURMERIC RICE

tofu, turmeric

Injera (Ethiopian Flatbread)

Ethiopian Green Beans and Potatoes

Method

In a large pot, heat 25g of vegan margarine over low heat. Add the scraped and chopped carrots, peeled and chopped potato, and chopped small onion. Cook gently for about 15 minutes until the vegetables are soft.
Stir in 3ml of sugar and the skinned, seeded, and chopped tomatoes. Continue to cook for another 5 minutes.
Pour in 1 litre of water and add the crumbled vegetable stock cube. Bring the mixture to a boil.
Reduce the heat, cover the pot, and let it simmer for 30 minutes. Carefully blend the soup in batches until it is completely smooth.
Return the blended tomato soup to the pot. Stir in salt and pepper to taste, and the optional 15ml of pale dry sherry. Bring the soup back to a boil, then reduce the heat and simmer until its volume has reduced by half, intensifying the flavors.
In a separate large pot, heat 40g of vegan margarine. Add the crushed garlic clove and chopped onion, sautéing until soft and translucent.
Add the peeled and chopped pumpkin to the pot and cook until it is soft.
Stir in 100ml of orange juice, 10ml of finely grated orange rind, and 3ml of ground nutmeg.
Pour in 1 litre of water and add the crumbled vegetable stock cube. Bring the mixture to a boil.
Reduce the heat and let it simmer for 30 minutes. Season the soup well with salt and pepper to taste.
Remove the pot from the heat and allow the pumpkin soup to cool slightly. Blend or process the mixture in batches until it is smooth. Return the blended soup to the stove.
Bring the pumpkin soup back to a boil, then reduce the heat and simmer until its volume has reduced by half, enriching its consistency and flavor.
To serve, take a large soup plate. Use a piece of cardboard (ensure it's food-safe, e.g., covered in foil) or a soup divider to temporarily divide the plate in half.
Carefully spoon the Tomato Soup onto one side of the divided plate. Spoon the Pumpkin Soup into the remaining half.
Gently remove the divider. If desired, add a small vegan pastry shape for decoration. Serve immediately to enjoy the visual and flavor contrast.

Notes:

Tips and Tricks:

For an extra smooth soup, pass the blended mixture through a fine-mesh sieve after blending both the tomato and pumpkin soups.
If you don't have fresh tomatoes, high-quality canned crushed tomatoes can be used for the tomato soup. Adjust seasoning accordingly.
For the pumpkin soup, feel free to add a pinch of cinnamon or ginger for a warmer spice profile, in addition to nutmeg.
To create a quick pastry shape for decoration, use a small cookie cutter on a piece of puff pastry or toast, then bake or toast until golden.
The 'cardboard divider' is a clever trick; ensure it's food-safe (e.g., laminated or covered in foil/parchment) if it touches the soup directly. You can also use a thin, flexible plastic cutting board.
Both soups can be made ahead of time and reheated gently. However, for best presentation, combine them on the plate just before serving.