Marfigs' Munchies

Adventures in vegan eats and feats

Tomato swirl soup with cheezy brussel sprouts

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Sometimes you just end up with a ton of leftover bits in the house – half a can of beans, pre-cooked rice…so begins the frantic efforts to eat everything up as soon as possible, but I find that detracts from the pleasure of a dish. This dish solved a few problems for us, and also got rid of the massive amount of tomatoes we had shored up, all in a tasty way!souptopnomWe’re supposed to having spring at the moment, but I have yet to build up the courage to show off my pale legs or frolick in the sun for long periods of time. It’s pretty chilly indoors at home because of the massive oak tree in our backyard, so soup it is as a thumb to the weather! Some of you northern hemisphere bloggers are probably starting to feel the chill for more legitimate reasons, so this one of the few times that we’ll converge on purpose and atmosphere! :p

Unfortunately, this spree of cruciferous vegetables may be my last for a while. My reliance on them has led to a very unhappy body that has decided to rebel the past few months by swelling up like a balloon after even a cup of broccoli, which is just sad-inducing. I’ve always associated plant-based diets with abundance, so it is sort of crazy to realize that just because there’s all this deliciousness in the world, it doesn’t mean I can actually tolerate it all. So, this is my last hurrah as I try and heal my body (wasting food is just ridiculous in our household!). I’m actually sad it’s so tasty :p

Ingredients: (serves 6-8):

  • 8 large roma tomatoes, cut in half
  • 480g tomatoes, chopped roughly
  • 1 head cauliflower, chopped roughly + steamed til soft
  • 3-4 medium carrots, chopped into lenghwise quarters + steamed for 4 minutes
  • 1 leek, chopped finely
  • 2-3 radishes, chopped finely
  • 8 brussel sprouts, chopped in half + steamed for 3 minutes
  • garlic flakes, onion flakes, chili flakes, mustard seeds
  • 3 cups vegetable broth
  • 1 TBSP mustard
  • 1 TBSP hoisin sauce (or another GF alternative)
  • Big splash green pepper tabasco.
  • Smoked paprika, paprika, oregano, thyme, cinnamon, nutmeg, ginger spice
  • onion + garlic + chili flakes
  • Optional: meltable cheeze and salsa

Rice swirl (serves 2):

  • 1/2 cup cooked brown rice
  • 1/2 cup white beans
  • 1/4 cup veggie broth
  • 1 TBSP apple cider vinegar + lemon juice to taste
  • 1 TBSP nutritional yeast
  • 1 tsp onion powder
  • White pepper to taste


  1. Preheat your oven to 180C and spray your baking sheet/silplat.
  2. Roast your roma tomatoes, brussel sprouts and carrots face down for 20 minutes, flip and roast for another 15-20 until crispy (and the tomatoes nice and roasty-soggy).
  3. Make your veggie broth and set aside.
  4. On medium high heat fry your onions, radishes, leeks, onion + chili + garlic flakes until they break down somewhat, approx 5 minutes. Splash with water if it starts sticking. Add the cauliflower and fry for another 2 minutes, then add 2 cups of broth and boil for 5 minutes.
  5. Reduce heat to medium, add spices, and simmer for 15 minutes, stirring occasionally.
  6. Add the 1/2 cup broth, tomato paste, mustard and hoisin sauce, as well as the roma tomatoes and roasted carrots and continue to simmer on medium for 10 minutes. Stir now and again and set aside on a cool plate when done.
  7. Meanwhile, blend your leftover rice and beans, 1/4 cup broth, apple cider vinegar + lemon juice to taste. Blend til smooth then decant into a little jug or bowl.
  8. Pour your soup into a blender in batches with 1/8 of a cup of broth at a time, as well as extra spices if needed. Blend til smooth, then carry on with next batch until all the soup is smooth. Pour blended soup into your pot and reheat.
  9. Serve your soup with a swirl of rice-bean drizzle, splash some paprika on top, garnish with sliced radishes, add some brussel sprout on the side, and melt with cheeze and salsa. Yum! 😀

souptopdelish brusselsproutsThis was pretty much the perfect Friday afternoon lunch! Hearty, warm, comforting and delicious! Sort of like eating pajamas. We need all the relaxation and comfort-vibes we can get because the end of the year usually means being frazzled. In exactly a week my SIL Rikke is getting married to Foxtrot, so we’re all holding our breath for that big day and counting down the hours at this point. Still, there’s always so much to do in between days!

souptopdelishswirl sproutbiteTomorrow, for example, it’s my little brother’s birthday party. He’s turning all of two years! Way to go and make me feel ancient, little dude! He’s grown so much as a little personality and developed like a crazy thing – running and jumping and being naughty; all fine skills. I must admit it was harder to get to know him than it was my little sister, who I saw nearly every day when she was a baby-toddler, but now that he’s older and more human he’s really a darling creature and Man-thing and I can’t wait to discover who he’ll become. We already have set goals about trying our best to turn both my siblings into geeks, but alas, no such thing is a guarantee. As long as they tolerate us and dish out hugs I think we’ll be fine! ❤

What’s your favourite thing to eat with soup?

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

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