Summer Squash Bisque

August has arrived. Finally there are some squashes ready to harvest in my small vegetable garden. Picking vegetables from your own garden is life’s simple exquisite pleasure. Walk down to the garden with my dog is little bit more exciting now these days.

This recipe is inspired by fellow food blog.
veganfeastkitchen.

In my version, I added minced onion, celery and vegan sour cream for added creaminess. Fresh diced Tomatoes for garnish.

BRYANNA’S DELICIOUS ZUCCHINI BISQUE (can be soy-free)(WW CORE PLAN COMPATIBLE)

2 1/2 lbs zucchini (unpeeled), cubed (any size, but with tender skin, that you can scrape easily with your fingernail)
3 Tbs extra-virgin olive oil
4 cloves garlic, minced
2 3/4 cups vegetarian broth
3 Tbs nondairy milk blended with
3 Tbs silken tofu or raw cashews (soak cashews in hot water for 10 minutes)
salt and freshly-ground pepper to taste
vegan parmesan substitute (Parma or Galaxy Foods Vegan Soy Parmesan)

Heat the olive oil in a medium pot. Add the zucchini cubes and garlic and saute over medium heat for 10 minutes. Don’t brown it.

Add the broth and simmer for 5-10 minutes. Puree 2/3 of the mixture in a blender (take the middle part of the lid off to allow hot steam to escape and cover it loosley with a folded tea towel) and then add back to the pot. OR you can puree it right in the pot with a hand immersion blender, leaving it slightly coarse.
Add the “cream” made from the blended milk and tofu or cashews, and taste for salt and pepper. Heat briefly. Serve with vegan parmesan sprinkled on each serving.

Servings: 6

Miso Soup with Root Vegetables

This Japanese staple is surprisingly easy to make. You just need Dashi (Japanese Soup stock) and Miso paste and whatever various ingredients you want. No, Miso soup does not need to have seaweed and tofu. In fact, my favorite Miso soup ingredients are nappa cabbage, bean sprouts, potatoes and yams. My mom used to put chicken drumsticks in it!

I used yams, carrots and bean sprouts this time.

Ingredients
Dashi (soup stock), 3 cups (I made it with kombu, thick sea weed)
1 cup of chopped carrots
1 cups of chopped Yam
1.5 cup of bean sprouts washed
2 to 3tbsp of miso (by the way- some miso is more salty than others, so adjust to your taste)
½ cup of chopped green onions

1. Cook the dashi in a saucepan, according to directions. (Katsuo dashi-fish stock powder is popular, but I made a stock with Kombu (dried seaweed).
2. Add carrots and yam, cook about 10min, medium heat, or until vegetables are tender.
3. Add a 3tbsp of stock to miso paste in a cup, whisk it to melt the miso, add to the pan, and stir.
4. Add bean sprouts cook for about a min.
5. Serve it in a soup bowl, garnish with green onion.
(vegan)