Early Autumn Vegetable Soup with Dark Rye Onion Scones

This hardy soup celebrates the final corn, green beans and summer squash of the season.

Our conception of the soup began with a similar recipe in Nava Atlas' Vegan Soups and Stews for All Seasons. We then based the flavor profile more on Central American soups, in particular, a corn stew spiked with papalo leaves we sampled at a Bolivian restaurant in Queens.

This soup is substantial enough to be served with only slices of good, thick bread. We were super hungry this evening however and sided the soup with onion-rye scones, a garden salad and chile-and-salt dried mango strips.

Freshly made vegan sour cream (it's tofu based!) adds a luxuriant silky texture to our soup, but you can of course use regular dairy-based sour cream or Greek yogurt.


In a large saucepan or soup pot, over medium-low heat, saute 1 large onion (chopped) and 2 cloves of garlic (minced) until just golden. While the aromatics are slowly cooking, scrape the kernels from 3 ears of corn.

Once the onions have changed color, add the corn to the pot along w 2 large tomatoes (roughly chopped), about 1 cup of thin green beans (ends trimmed but not chopped), 2 yellow summer squash (cubed into pieces no bigger than 1"), 1 poblano pepper (thinly slivered) and 2-3 sliced jalapeno peppers. (For a less spicy soup, reduce the amount of jalapenos or leave out altogether. The poblano pepper is essential for flavor however and is mild in heat.)

Add 3-4 cups of water to the pot and bring to a boil. Immediately reduce the heat to a gentle simmer, cover the pot and cook for 25 minutes or until the green beans are tender.

Stir in 3-4 T. minced papalo leaves and season to taste with black pepper and at least 1 t. salt. If you don't have papalo on hand, use instead 1/2 cup minced cilantro. Cook uncovered for another 5 minutes and then serve piping hot, topped with vegan or dairy sour cream if desired.


 It took us here at Cafe Drake HRV two times to get this recipe right and we're so psyched we didn't give up after the first failure. A dab more of this, less of that and a secret ingredient or two and you have before you the best ever dark rye onion vegan scones. If, however, you're not a fan of rye bread, best to leave this one alone, or, forward it to a rye-crazed friend!

Preheat the oven to 350 degrees F.

In a mixing bowl stir together 1 1/2 cups rye flour, 3/4 cup whole wheat pastry flour, 2 t. baking powder, 1 t. salt and 1 t. caraway seeds. Lightly crush the seeds with your fingers as you sprinkle them into the bowl.

Work into the flour mixture now 4 T. very cold Earth Balance spread. Crumble it with your fingers until you have a sort of coarse meal. IF you're not vegan, use instead 4 T. butter. 

Add 3/4 cup plain soy milk (or almond milk or rice milk or dairy milk) and 2 heaping T. molasses. Mix together and then, with your hands, shape into a large ball. Should the dough be too sticky, just add small amounts of additional flour.

Lightly spray a baking sheet with vegetable oil or line the sheet with a Silpat. Transfer the dough ball to the center of the sheet and press, with your hands, into a circle about 8 inches in diameter. Score with a knife, creating 8 wedges or scones. Cut only halfway through the dough. DON'T cut through to the pan!

Set aside while you heat 1-2 T. olive oil in a small skillet or saucepan. Over a medium flame, saute 1 thinly sliced onion until just beginning to brown around the edges. Place the onions on the dough and spread evenly, pressing down into the dough as much as possible.

Finally, sprinkle the top with 1 T. chia seeds and bake for 20-25 minutes, or until the scones are cooked through and browned on top and bottom.

Allow to cool for about 10-15 minutes before cutting into 8 pieces. Serve warm or at room temperature. The scones will keep in an airtight container for about 3 days.


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