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A number of people have asked for the recipes used in the shooters pictured below. The shooters were part of my assignment  with Rouxbe. Pretty much any recipe can be turned into an appetiser, like these shooters. These soup recipes can be served hot or cold. Obviously for a shooter they should be chilled!


Left to right:  Vichyssoise with Cauliflower Shooter, Blender Beet Borscht, Pumpkin-Peanut Soup


Basic Potato/Vichyssoise Recipe

2 leeks, cleaned and roughly chopped, white parts only

1 stick celery

1 carrot

2 large potatoes

1 handful chopped celery

pinch of dried thyme

3 cups veggie stock

3 cups water, start with 2 then add more if needed to thin.

salt to taste

white pepper to taste

Cook all of the ingredients together. Blend until smooth. The soup can be served chilled or hot. [ For my assignment I added a handful of cauliflower when cooking the soup.  Make sure it is pureéd so there are no chunks.]


Blender Beet Borscht

Combine in your blender:

2 cups tomato juice

2 cups cooked beets

3 small dill pickles (salty not sweet)

2 tablespoons finely diced onion

1 drop hot pepper sauce

1 garlic clove minced (optional)

Chill or heat the soup and serve garnished with:

1 spoon cashew or Tofutti sour cream and/or vegan caviar

fresh dill or fennel fronds


Pumpkin & Peanut Soup

1 large onion, chopped

2 cloves garlic, chopped

2 teaspoons fresh ginger, chopped

1½ teaspoon ground cumin

2 teaspoons fresh ginger, chopped

1½ teaspoons ground coriander

½ teaspoon ground cinnamon

1 pinch ground cloves

3 medium tomatoes, chopped

1½ pounds pumpkin chopped (I use Hokkaido because the skin is edible)

1 carrot, peeled and chopped

4½ cups water

1 teaspoon salt

¼ cup chopped, unsalted dry-roasted peanuts

1 pinch cayenne pepper or to taste

2 tablespoons creamy unsweetened peanut butter

Water sauté the onion for 5 minutes. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, pumpkin, and carrot, and continue to cook and stir about 5 minutes.

Add the water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.

Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro, or chilled. If the soup is too thick, thin with a little more water.


Make sure you stir in some love!



Jill DiGiovanni

So, what do you think ?