Nona Nielsen-Parker is the Production Manager at Atwater’s — known around Baltimore for their signature soups, salads and sandwiches made with ingredients from local farms. Vegan Chilled Gazpacho, Summer Corn & Chicken, Atwater’s Parmesan & Tomato…. Is your mouth watering, yet?
Want the secrets to Atwater’s deliciousness? Nona dished five tips for amazing soup with us…
- Don’t Just Chop the Veggies. Roast all or some of the vegetables before adding them into the soup.
- Use Homemade Stocks. They’re easy to make and it doesn’t matter which one you use as your base: chicken, beef, vegetable, mushroom.
- Time Your Herbs. Add dry herbs at the beginning, fresh herbs at the end.
- Salting and Peppering is a Process. Salt and Pepper in each step, only add salt at the end if needed.
- Make in Advance. Make soups 1 or 2 days ahead. If it sits, it’s better.
Nona kindly shared two delicious vegan fall soup recipes with us. We can’t wait to try them. Enjoy!
VEGAN PERUVIAN BLACK BEAN SOUP
Sauté in heavy bottom pot:
2 T vegetable oil
1 cup diced yellow onion
1 cup diced carrots
1 cup diced celery
¼ cup chopped garlic
1 Aji yellow pepper – minced – canned available in specialty stores
salt and pepper to taste
pinch cinnamon
When vegetables are soft, add:
3 cups black beans
3 quarts water or vegetable stock
2 cups diced tomatillos
2 cups small diced sweet potato
When black beans are soft, add:
¼ cup chopped cilantro
2 T sherry vinegar
Garnishes – optional
rice and scallion
VEGAN FRENCH LENTIL SOUP
Sauté in heavy bottom pot:
2 T vegetable oil
1 cup diced yellow onion
1 cup diced celery
1 cup diced carrots
½ cup diced red pepper
½ cup diced green pepper
½ cup sliced leeks
¼ cup chopped garlic
1 T cup Herbs de Provence
1 T dried thyme
1 T dried rosemary
2 bay leaves
Kosher salt and black pepper to taste
When vegetables are soft, add:
3 cups French lentils – rinsed and picked through for stones (small green lentils)
2 cups diced tomatoes
½ cup tomato purée
1 quart of water or vegetable stock – more if needed
When lentils are soft, add:
2 T chopped fresh rosemary
¼ cup chopped fresh parsley
Adjust seasoning if necessary
