The first time I heard about using soymilk as soup base, I was not convinced. I grew up accustomed to the taste of soymilk cold and a bit sweet or as dessert (i.e. hot soft tofu pudding at dim sum). So to imagine it as ingredients for savory dish is rather hard. Until I tried it then it made sense.
Using unsweetened soymilk, the result was a light creamy soup, flavorful even without the addition of extra spices. For people who are used to eat tofu, the soup would be rich enough and this would be a pleasant experience. Even for others who are more used to a heavier taste, they should still be able to taste the soy undertone in the soup.
For this recipe, I'm using regular white mushroom, and a mix of vegetable - what ever I currently have in the fridge (except carrots - it would make the soup too sweet). You can do the same too. Veggie soup - in all kinds of ways - is always the best fridge clean-out.
Total time: under 30 minutes
- *4 cups unsweetened soymilk
- 5 large white mushrooms - chopped
- 1 cup cauliflower - small florets
- 1/2 cup onion - diced
- 1 stalks celery - diced or sliced long at diagonal
- 1 cup zuchini - chopped
- 1 cup fresh corn kernels
- a handful of spinach - rough chopped
- a few sprigs of cilantro - rough chopped or just use the leaves
- 1 tsp Italian herb
- Himalayan salt
- Fresh ground black pepper
- 1 tsp EVOO or olive oil spray
- On medium-high heat, sweat the onions along with cauliflower and mushrooms. Toss around until the mushrooms and cauliflower is semi cooked.
- Add celery, zucchini, corn and toss them all for a couple more minutes then pour in soymilk.
- Add Italian herb, salt and pepper.
*Since the amount of salt and pepper is to taste, you can add water or more soymilk if the liquid is not enough.
- Bring to boil, then immediately lower the heat to medium low. Stir occasionally for 2-3 minutes.
- When it starts to boil again, add in spinach. Stir until spinach is cooked the turn off heat.
- Serve immediately, garnish with cilantro.