Don't you have a wonderful Vegan soup recipe for me :) ?

Question

I'm waiting... ;)

Thank you for your answers! :)

Have a wonderful day! :)

Answer 1

As a matter of fact I do.

This makes a huge pot of soup so you may want to cut the ingredients in half or quarter it.

1 can of vegetable broth
1 can tomato paste
1 can stewed/chopped tomatoes
1 head napa cabbage or green cabbage, shredded
1 yellow onion, sliced
1 leek, sliced
half a bag of fresh spinach, or 1 can of spinach
2 stalks celery, chopped
3 cloves of garlic, finely chopped
1 tsp Chalula, or tabasco sauce
1 to 2 cups red or green lentils (your choice)
1 tbsp olive oil
1.5 to 2 cups water
1 stick rosemary, fresh
2 tbsp Basil, dried or 1 tbsp fresh
2 tbsp Tarragon, dried or 1 tbsp fresh
salt/pepper to taste

In a large pot, heat oil over med heat, and add garlic and let cook for 1 min. Then add onion and leek to pot and cook until slightly brown on the edges. Combine broth, tomatoes, tomato paste, and water together with the onions and leeks. Bring to a boil over high heat then add lentils. Bring to boil again over high heat and add all herbs, chalula/tabasco and salt/pepper to taste, the rosemary stick should be added whole, you will remove when ready to serve. Cover and reduce heat.

Allow to cook for 30 min or until lentils are soft. Then add cabbage and spinach and allow the greens to wilt slightly. Remove rosemary and serve. Goes well with slightly toasted pita bread.

hope you like it, Enjoy!!!!


EDIT: oh wait switch the amounts of dried to fresh herbs. Dried herbs always have a stronger flavor so you need less than you do with fresh, so it would be 1tbsp dried and 2 tbsp fresh. sawwy.

Answer 2

Lentil, Garlic and Rosemary Soup

A cleansing and fortifying soup for the winter, combining the immune boosting properties of garlic and rosemary with the nutritious content of the lentils and carrots (zinc, iron and carotenes) . This recipe makes a large pot of soup - will feed 6 people at 2 sittings or you could freeze half for later.

Ingredients:

500g/12oz/2 cups of red lentils

approx 9 or 10 cups of water

1 whole bulb of garlic, peeled and finely chopped

either a large sprig of fresh rosemary, finely chopped or two teaspoons of dried

4 medium carrots diced quite small

seasalt to taste



Place the lentils in a large saucepan and cover with the water - bring to the boil while preparing the other ingredients. Reduce to a simmer and add the garlic, rosemary and carrots. Cook for a further 20 minutes until everything is ready and add the salt.

Answer 3

This is a quick one to make. Sweet Potato and Carrot Soup:

Boil some 1 large chopped sweet potato and 4 large chopped carrots in 2 Lt of veggie stock.
Add 1 tsp of cardamon spice OR 1 tsp of ground coriander.
When the veggies are tender then you d 1 handful of chopped parsley and mint, salt and pepper.

Blend for a few minutes until smooth. Add more water if it is too thick.

Enjoy!!

Answer 4

I eat a lot of grain and veggies. Most of the times I prepare whole grain rice and spinach for the week and try different variations of salads with it (some with fish or surimi). Having the rice already made, you can make a chinese chao-fan in no time (basically a sauté of veggies with rice and egg omelette). Another thing I like is cous cous. I don't prepare the recipe as it's in the packet, I think it's one of the reasons why people don't like cous cous. I prepare it with 3 parts of broth (in volume) for one part of cous cous. The one on one ratio lets the grain too dry. You can throw some veggies into a pan (onion, pepper, etc), sweat them for a couple minutes, add the broth, take it to a boil, take it out of the fire and add the cous cous, let it sit for 6 minutes, add a spoon of butter and mix it all over the fire for one more minute. I add some meat to it sometimes but that's not what you want. One interesting variant (based on a paraguayan recipe made with corn) is to put the cous cous into a bread pan, mix some cheese into it, cover with something you like (tomato slices, zuchini) and put it into the oven. It's like a bread that you can serve in thick slices with a fresh salad. You can try soups too. Veggie soups with oat meal to make them richer.

Answer 5

This is my own little creation. Hope you like it!

Broccoli, Carrot and Potato Soup
*3 cups chopped broccoli (fresh or frozen)
*6 potatoes, peeled (optional) and cut into chunks
*2 cups carrots, cut into chunks (about 4 carrots)
*1 red onion, diced
*12 cups water
*4 tbsp vegetable boullion (I like "Better Than Boullion" vegetable paste)
*1 tbsp minced garlic
*1 tsp ground black pepper (or to taste)

Instructions
1) Add all veggies to a large pot and cover with water until water is about 2" above the vegetables. Bring to a rolling boil on high heat, and boil for 2 minutes. Reduce heat to medium low and simmer for 10-15 minutes or until carrots and potatoes are soft.

2) In a separate large pot, add the water, boullion, pepper and garlic with stovetop on medium heat until boullion is completely dissolved. Sample the broth at this point and add more pepper, garlic or salt to taste.

3) Drain the water from the boiled veggies and pour them into pot with the broth. Simmer for 10 minutes on medium heat to mix the flavors.

4) Take out half the soup and put it in the blender. Be sure to get some chunks. Blend briefly until the mixture is mostly smooth. Pour it back into the rest of the soup. (I do this to give it a "creamy" texture without having to add any soy milk or whatnot. You can skip it you prefer the big chunks).

Makes about 12 cups. Preparation time is about 30 min.

Answer 6

This one is seems good for the fall season, with the abundance of pumpkins for sale now. Hope you like it!

Curried Pumpkin & Peanut Soup


INGREDIENTS
1 tablespoon oil
1 large onion, chopped
1 large Granny Smith's or other tart apple, peeled and grated
3 teaspoons curry powder (or more to taste)
2 cups homemade or canned mashed pumpkin
1/2 cup peanut butter
1 teaspoon salt (or more to taste)
1 teaspoon cayenne (or more to taste)
1/4 cup coarsely chopped peanuts or cilantro for garnish



PREPARATION:
In a large pan, heat the oil. Add the onion, cover the pan, lower the heat, and let the onion gently cook for 3 minutes. Stir in the grated apple, cover the pan again, and cook for another 3 minutes. Stir in the curry powder, then the pumpkin. Thoroughly mix in the peanut butter. Add 2 cups water, the salt, and cayenne. Cover the pan and simmer for 15 minutes.

Purée the soup in a blender or processor. Return it to the pan and add another cup of water. Reheat the soup and taste. Add more salt and cayenne if you like, and more water if you want a thinner soup. Serve in bowls with a sprinkling of peanuts or cilantro to garnish.


Serves 5 - 6.

Answer 7

Check out www.vegweb.com for excellent vegan recipes. They have plenty of soup recipes for you.

Answer 8

I do, my friend! The first is mine, then one i found on vegcooking.com!

Uber Minestrone (Vegan)

½ tsp ground Cumin
½ tsp fresh ground black pepper
½ tsp Basil
½ tsp ground Parsley
1 15oz can Vegetable broth
1 cup Edamame soy beans, peeled
2 cups frozen vegetables
1 cup green beans, cut in halves
½ cup V-8 juice (low sodium)
10 plum tomatoes, sliced
3 cups penne pasta, cooked, with small amount of leftover tomato sauce
Vegan Grated Parmesan cheese topping (optional)
Small pita breads in basket

Over med. heat, warm vegetable broth until bubbly.

Add the Edamame, frozen vegetables & green beans. Turn to low heat, stir occasionally, let simmer, 5 minutes.

Add the V-8 juice, tomatoes & pasta. Stir. Simmer over low heat, 5 minutes.

Sprinkle on the Cumin, black pepper, Basil, Parsley. Stir occasionally. Simmer 10 minutes.

Serve hot, with pita breads; sprinkle with Parmesan or VeggieSoy Parmesan cheese (optional, but tasty).

Yields - 6 bowls.

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Roasted Root Vegetable Stew
1. 1 head of garlic
Oil for roasting the garlic
1 cup peeled and diced Yukon potatoes
1 cup peeled and diced sweet potatoes
1 cup peeled and diced parsnips
1 cup peeled and diced carrots
1 cup peeled and diced rutabagas
3 Tbsp. vegetable oil
2 Tbsp. soy margarine
1 large leek, sliced
1 cup apple cider
4 cups vegetable stock or water
1 Tbsp. fresh thyme
2 bay leaves
1 Tbsp. fresh sage
Salt and pepper, to taste
•Preheat the oven to 400°F. Cut off the top third of the head of garlic. Sprinkle a little oil onto the exposed cut and loosely wrap the garlic in foil. Place in the oven to roast.
•In a large bowl, toss the potatoes, sweet potatoes, parsnips, carrots, and rutabagas with the 3 Tbsp. oil.
•Spread the vegetables evenly onto a cookie sheet and place in the oven. Roast for approximately 15 minutes.
•Melt the margarine in a large sauté pan and add the leeks. Cook for about 3 minutes, then add the roasted root vegetables and the apple cider and cook until the liquid is reduced by half.
•Add the stock or water, thyme, bay leaves, and sage. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
•Remove the garlic from oven and squeeze out the cloves into a small bowl. Mash well with a fork and stir into the stew.
•Season with the salt and pepper and serve hot.

Answer 9

Open a can of Amy's thai coconut or no-chicken noodle.
Pour into pan. Warm. Pour into bowl. Eat.

Answer 10

Hey - Check out link below.. Have you tried making the Oatmeal Chocolate Peanut Butter Cookies???