Friday Night = Soup Night

16 11 2007

As long as I can remember Friday night has been soup night.  The exception was in the hottest part of summer, then salad was the likely replacement.  I only remember one soup from when I was a small child and it was a simple recipe that came from my Grandma Kemmerer.

                              Yankee Chowder

  Amount              Measure              Ingredient — Preparation Method

——–                  ————            ——————————–

  2                          cans                      vegetarian vegetable soup, condensed

  1                          can                        cream of mushroom soup, condensed

  1                          onion

  3                          medium               potatoes — cubed

                                                            salt — to taste


                                                            Water — to cover potatoes and onions

In a large pot sauté onions in a small amount of oil.  Add potatoes with enough water to cover them and salt.  Cook until the potatoes are tender.  Stir in the condensed soup and add enough milk to give a creamy appearance.  Heat until warm.

If we were spending the week-end at my Grandparents’ house the meal was finished off with Tapioca pudding with bananas and mini marshmallows in it.  When we were home there wasn’t dessert on Friday night. 

I have expanded my soup horizons since I grew up and rarely make the one above anymore.  Tonight’s soup is “Parsley-Potato Soup” I have modified it from the recipe in “Vegetarian Soups for all Seasons” by Nava Atlas.  (I have been pleased with every recipe I have tried from Nava’s books.)  My version is Vegan and I have eliminated the oil and used dried herbs rather than fresh.

                            Parsley Potato Soup

Amount                Measure       Ingredient — Preparation Method

——–                  ————  ——————————–      

  1                           large     onion — chopped

  2                          cloves  garlic — minced

  6                          medium  potatoes — peeled and diced

  2                          bay leaves

                              water — as needed

  1                          large cube  Vegan Vegetable Bouillon (No Salte Added)

  1                          teaspoon  Italian Seasoning

  4                           ounces  Tofutti Better than Cream Cheese — diced

  2 2/3                   tablespoons  dried parsley

     1/4                   cup  quick cooking oats

  1                          cup  Light Silk Soy Milk — or as needed

                              Salt and pepper — to taste

Place the onion in a soup pot with enough water to cover the onion.  Saute over medium heat until the onions are soft.  Add the garlic, potatoes, and bay leaves.  Add enough water to cover along with the Bouillon cube, then stir in the Italian Seasoning. 

Bring to a simmer, then simmer gently, covered, until the potatoes are just tender, about 20 to 25 minutes.

Remove about 1/2 cup of the hot liquid with a ladle and transfer it to a small mixing bowl.  Combine with the Tofutti and whisk together until smooth and creamy.  Stir into the soup along with the parsley.  Slowly sprinkle in the oats.  Simmer for another 20 to 25 minutes over very low heat, or until the potatoes are completely tender.  Add the Soy Milk and season to taste with salt and pepper. 

This soup thickens as it stands; thin as needed with additional milk, then correct the seasonings.


At our house we usually have bread with the soup.  More often than not cornbread.  In the last year we have been trying to really reduce our fat intake and when we are at home we trying to go vegan.  I had been using the same cornbread recipe for years and when we decided to eat more healthfully I found a cornbread recipe we like in “Vital Vittles” by Heather Leno.  Again I have modified the recipe slightly.  I replace the oil she calls for with applesauce and go with lite salt since I have been fighting high blood pressure ever since my last pregnancy.

                             Vegan Cornbread

  Amount              Measure       Ingredient — Preparation Method

——–                  ————  ——————————–

  1                          cup  whole wheat pastry flour

  1                          cup  whole grain cornmeal

  2                          Tablespoons  unrefined can sugar

  1                           tablespoon  flaxseed meal

  2                           teaspoons  Rumsford’s Baking Powder

1/2                        teaspoon  Lite Salt

 1 1/4                    cups  Light Silk Soy Milk

  2                          Tablespoons  unsweetened applesauce

Preheat oven to 425 degrees.

Combine dry ingredients.

Mix together milk and applesauce.

Combine the liquid with the dry ingredients.

Fill Pam-sprayed 8×8 inch pan.

Bake 25 minutes.


It sure smells good in the house right now and I’m really hungry so it is time to leave the computer and finish supper.




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