Chocolate Coma: Chocolate Dinner Party (Part 2: Hot Appetizer)

Chocolate-Vegetable Soup with Sunflower-Oatmeal Rolls

Chocolate-Vegetable Soup with Sunflower-Oatmeal Rolls

Following the cold appetizers at our chocolate-themed dinner party, where chocolate was included in every course, we had soup. Crunchy corn, silky zucchini, tender onions and sweet carrots mingled in an earthy, subtly-spiced broth. Cocoa powder added richness and depth in flavor, aroma, and color.

Inspired by this recipe that appeared in Southern Living magazine in 1996, I took the idea, tinkered with it a bit, and veganized it.

Fresh corn kernels add succulent pops of sweetness, so I’d definitely recommend using fresh if you can. Otherwise, substitute a similar amount of canned or frozen corn.

Vegan Chocolate Vegetable Soup
2 TBS extra virgin olive oil
1 onion, chopped
1 jalapeno, chopped
2 stalks celery, chopped
1 green pepper, chopped
1 carrot, diced
1 zucchini, diced
Corn kernels from 2 ears of corn (or 1 cup or so canned or frozen corn)
2 TBS sugar
2 TBS cocoa powder
2 TBS flour
1 tsp cinnamon
1-1/4 tsp salt
4 c water

Place all vegetables and oil in a large pot. Cover and cook, stirring occasionally, until soft, about 10 minutes.

Add remaining ingredients except water. Cook, stirring, for 2 minutes.

Stir in water. Mix well. Cover. Cook 15 minutes.

Still to come: The triple-decker main course…

3 Responses to Chocolate Coma: Chocolate Dinner Party (Part 2: Hot Appetizer)

  1. Homemade Croutons « Almost Vegan in Paradise on October 19, 2010 at 7:16 am

    [...] are excellent on leafy green salads or soup. Try some with this vegan chocolate vegetable soup, for [...]

  2. [...] recipe for Vegan Chocolate Vegetable Soup is a good example. It also has the distinction of being one of the few savory chocolate recipes you [...]

  3. Homemade Croutons | Almost Vegan In Paradise on April 14, 2011 at 2:59 am

    [...] are excellent on leafy green salads or soup. Try some with this vegan chocolate vegetable soup, for [...]

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