| Prep: 25 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 10g | 3g | 50g |
| sugars | fibre | protein | salt |
| 9g | 10g | 9g | 1.2g |
Why I Love Romanian Vegan Tripe Soup
A Taste of Romania: Vegan Tripe Soup
There are countless reasons why I am infatuated with this Romanian recipe, the Vegan Tripe Soup. My love for food is not restrained by borders, whether they be geographical or culinary. Just as I have often found myself lost in the Creole richness of my home state Louisiana or in the French elegance passed down through my ancestry, I also love to delve into the culinary treasures of other countries. Romania, with its fusion of European and Middle Eastern culinary nuances, is one such destination that my taste buds adore.
Ingredients And Flavors
The Vegan Tripe Soup does not just reflect the depth of Romanian cuisine, but also resonates with my own journey as a food blogger. It’s a soulful mix of fresh vegetables like onions, carrots, parsnip, and bell pepper; grounded by the earthy tones of mushrooms. The flavor profile is further enhanced with the tanginess of tomato paste, the cheesy notes from nutritional yeast, the creaminess of a soy-based sour cream substitute and the distinct aromas of fresh herbs like dill, parsley, and lovage.
I can’t help but be reminded of the robust flavors in a Hungarian Goulash, or the heartiness of a classic Vegan Split Pea Soup. The Vegan Tripe Soup would pair perfectly with a side of crusty bread for that rustic feel, or even a refreshing Quinoa Salad for a more contemporary gastro experience.
A Recipe Worth Sharing
This soup recipe was inspired by Irina Georgescu, a Romanian chef who champions classic dishes with a modern twist. Adding her to my long list of culinary inspirations, it was her passion for vegan reinterpretations that made me appreciate this traditional recipe in a new light.
I highly recommend this Vegan Tripe Soup for those who share a fondness for hearty soups that speak volumes about a country’s culture while catering to a vegan palette. Indeed, this recipe is more than just a tasty dish; it’s a delightful journey that nourishes both the soul and the senses – and this is why I love it.
What You’ll Need
- 2 large onions
- 3 large carrots
- 1 parsnip
- 1 celery root (small)
- 1 red bell pepper
- 2 tablespoons vegetable oil
- 1 tablespoon tomato paste
- 1 pound mushrooms
- 1 cup sour cream substitute (soy based)
- 10 cloves of garlic
- 2 tablespoons nutritional yeast
- 1 tablespoon ground black pepper
- 1 bunch of fresh dill
- 1 bunch of fresh parsley
- 1 bunch of fresh lovage (or celery leaves if lovage is unavailable)
- 1 tablespoon sea salt (or to taste)
- 8 cups vegetable broth
- 2 tablespoons vinegar
- 1 bay leaf
- 1/2 cup rice
Method
Step One
First of all, peel and chop the onions, carrots, parsnip, celery root and red bell pepper. Also clean the mushrooms and cut them into slices.
Step Two
Place the vegetable oil in a large pot over medium heat. Once the oil is hot, add the chopped vegetables and the mushrooms. Saute them for about 10 minutes until they are lightly browned.
Step Three
Next, stir in the tomato paste and the chopped garlic. Cook for another 2 minutes to release the flavours.
Step Four
Now, add the vegetable broth to the pot, followed by the nutritional yeast, ground black pepper, sea salt and bay leaf. Bring the soup to a boil.
Step Five
Once boiling, reduce the heat and let the soup simmer for about 10 minutes until the vegetables are tender.
Step Six
While the soup is simmering, wash and finely chop the dill, parsley and lovage (or celery leaves).
Step Seven
After the soup has simmered, add the rice. Continue to simmer until the rice is cooked, about 15 minutes.
Step Eight
Finally, remove the soup from the heat. Stir in the chopped herbs, vinegar and the sour cream substitute. Taste and adjust the seasoning if needed.
Step Nine
Let the Vegan Tripe Soup sit for a few minutes then serve it warm. Enjoy!
