Vegan Soup Recipes

. Basically … Sweet potato and tomato soup recipe The first ever added to this site way back in 1999 .. This soup is rich in vitamins A, C and E and also very rich in iron. If topped with pasta or rice, it is also a good source of protein and carbohydrates. Ingredients: A little olive oil 1 onion 2 or 3 cloves of garlic (optional) 2 or 3 large sweet potatoes (pink-fleshed variety), peeled and coarsely chopped 1 can tomatoes (about 400g/12oz) Salt and pepper to taste Saute onion and garlic in olive oil for a few moments. Add the sweet potatoes and tomatoes and simmer until potatoes are tender. Add salt and pepper and mix until smooth. My family loves this soup with whole wheat pasta and fresh herbs on top, but you can also use rice or just have on its own with bread or as described garnished with borage flowers and paired with tofu quiche Version Printable Noodle Soup Minted Although a hot meal, it is nice for summer days, mint is refreshing. This makes a large pot – it worked fine for a family of four people to have more than two lunches, store it in the refrigerator overnight. Ingredients: 250g/6oz (half a standard package) spaghetti approximately 9 or 10 cups water / 4 pints about 4 cloves garlic, finely chopped 1 large onion, chopped 5 stalks celery, cut into small dice a good handful of fresh mint (or 3 teaspoons of raisins) sea salt to taste Break spaghetti into small pieces (about 6 cm. / 2 inches long) in a large saucepan. Cover with water and turn up the heat to maximum. Bring to a boil while you prepare and add the other ingredients except the mint. Once boiling turn down to simmer for about 15 minutes until everything is cooked. Add the mint and cook for another 2 or 3 minutes and serve sprinkled with generous amounts of chopped fresh parsley (optional, but it was really good.). Printable Version Cream soup nettle Do not worry – they do not bite when cooked. Nettles are rich in nutrients and of course – free. Do not gather next to a busy road where they were contaminated by fumes from traffic – we take them in our garden. If you continue to cut spring, you get a steady supply of fresh leaves. Although we stop using them as they seem to have been rather insecty. Ingredients: 2 tablespoons vegan margarine or oil 2 tablespoons white flour 1 onion, coarsely chopped 2 cloves garlic, minced freshly picked and washed young nettles (several handfuls – picked with gloves and caution. ) 2 cups soy milk 1 cup water Salt and pepper to taste Saute onion and garlic in oil or marg. For a few minutes, then add the nettles (no need to cut or remove stems) until softened. Stir in flour and gradually add the soy milk and water or broth, stirring all the time. Add seasonings and mix. Delicious. . See also an alternative version of potatoes instead of soy here on Frugal Living in the UK version Printable Soup Butternut very simple but also very tasty and nourishing. Nice alone or with rice or pasta jumped on top. Ingredients: 1 tbsp sunflower oil 1 onion, chopped 4 cloves garlic, minced 1 butternut squash, peeled, seeded and coarsely chopped 2 pints / 4 cups/1200ml about salt water and pepper as desired Fry the onion and garlic in oil for a few minutes, then add the squash and mix well. Add water and bring to a boil – reduce and simmer until squash is tender (about 20 minutes). Alternatively, if making ahead, you can slow cook by boiling, then turn off and leave for at least an hour. Season and mix until smooth. Printable version vegetables and barley meal Chunky soup Ingredients: 5 or 6 large potatoes, peeled and cubed 2 leeks, sliced 3 carrots, coarsely chopped 5 celery sticks, cut in pieces 1 cup dry pearled barley 2 heads Swiss chard (or similar green leaf as beet or the leaf of spinach a few handfuls), chopped enough water to cover salt and pepper to taste Very easy to prepare it. Place all your vegetables except beets in a large pot with barley. Cover with water, boil and simmer until everything is cooked. Add the chard and salt and cook for 5 minutes. Printable version Peppermint Pumpkin Soup This is a recipe that we almost always on Halloween – we scrape the pumpkin flesh as we can before making the lantern. Ingredients: 2 onions, chopped A little vegetable oil or vegan margarine pumpkin flesh January 3 to 4 cups of sea salt soy milk to taste freshly ground black pepper or mixed to taste (we like) Fr

6 replies on “Vegan Soup Recipes”

  1. Mary-Kathryn Johnson says:

    Watch this video, maybe you can enjoy this recipe

  2. Karen X1 says:

    Take a cup of eaufaire bouillirboire.

  3. Ms says:

    Best vegan soup that I do is a pumpkin soup, pumpkin and I hate eating normally.

  4. Marcalo Jeffs says:

    Saut chopped onion in the oil slowly, pour in a box of beans or lima beans, add a cup of frozen peas English and half a cup of water or vegetable broth and simmer for about 20miutes. Mix. Add a little water if too thick. Garnish with croutons of bread fried in olive oil and chopped chives.

  5. J. Fujiyama815 says:

    Chinois2 vegetable soup containers vegetables1 cup water1-2 pieces of garlic, chopped finement1 celery cut into large morceaux1 / 2 onion cut into large morceauxMoiti-1 green or red pepper, cut into large morceaux1 cup mushrooms – your choice 1 / 2 cup corn baby1 / 2 cup chestnuts water1 / 2 cup tofu1 / 8 cup or gotsel soy sauce, pepper, chives to gotd'autres spices or vegetables you aimezTop with onions vertsApportez vegetables, water, soy sauce, garlic, salt and pepper to a boil. Reduce heat and simmer. Add chopped celery, onion and pepper. Once they begin to cook, add water chestnuts and corn cobs. Last add the mushrooms and tofu. Its better if the vegetables are not cooked completely and are still a bit crunchy. Garnish with green onions.

  6. Sunna X1695 says:

    Dang, a guy with the “seasoned” sign has many good recipes simple soups. I have to try everything moment.Mais I'll post one of my I love. There are not many, but they both make good potages.Les first two from the book “The Great American Detox Diet” by Alex Jamieson, although the last I came up with a combination of two recipes Minestrone soup diffrentes.Vous may need to use a little more broth during cooking, if you like a little thinner soups. Especially with carottes.Mas soup, mushrooms, potatoes and Chowder: 3 tablespoons evoo, divis2 cups onion hachs6 cups of vegetables3 cups potatoes cubes1 teaspoon salt1 / 2 teaspoon Coffee poivre4 ears scraped into a bowl or 10-ounce package of corn congels.1 cup sliced mushrooms (optional) parsley fraisUne. Heat 6-8 quart pot over medium heat. Add 2 tablespoons oil soup and fry the onions for 5 minutes, remuant2. Add 3 cups vegetable stock, potatoes and salt and pepper. Cover, bring to a boil, then reduce heat to simmer and cook for 10 minutes or until potatoes are tendres.3. Add corn and remaining stock and cook for 5 minutes more.4. During periods when the corn cooks, heat another pan with the remaining 1 tablespoon tablespoon evoo and saute mushrooms for 5 minutes. Add to soupe.5. Garnish with parsley and carrot creamy manger.Potage: 1 tablespoon chopped 1 evooOignon tasse2 cloves garlic, haches2 teaspoon salt (I did not use, but I think it came out well.) 1 tablespoon coffee seeds fenouil4 cups sliced carrots pice4 cups vegetable broth (optional) dill or parsley frais.Une. Heat saucepan three-quarters to medium heat and add the oil .2. Add onion, garlic and salt and cook for 4 minutes, stirring often and vegetable coating with evoo.3. Add the fennel seeds, carrots and broth, cover and bring to boil vif.4. Reduce heat to medium and cook for 20-30 minutes, until carrots are tendres.5. Mix the soup with a blender, a cup at a time, and or an immersion blender until consistency lisse.6. Serve hot and garnish with dill / persil.Une soup recipe I combined two other soup recipes. They both seemed to leave something, and I combine everything to make it better got.Soupe minestroneIngrdients: * 4 cups vegetable broth (a set of vegetables pack Swanson broth) * 3 cups diced tomatoes * 1 basil and chopped fresh parsley c * 1/2 teaspoon oregano coffee * 2 carrots, chopped * 2 stalks celery, chopped * 1/2 onion, chopped (I decided to omit the onion) * 3 courgettes chopped (I decided to omit the zucchini) * 1 cup green beans, chopped (or can) * 3 cloves garlic, minced * 1 bay leaf (I used crumbled 3) * 1 16 oz box North beans (I added this from another recipe) * Salt and pepper to taste * 1 1/2 cups macaroni pasta (I used half a box of Rotini pasta, I thought it would go better with soup instead of something that reminds me of mac & cheese.) I think I also added more spice and garlic what he called too, just for the taste . And you just need a little salt. But really easy to do, because you're just walking into things, and that's all. Cut the carrots into thin that unless you like crunchy carrots in your soupe.Prparation: In a large saucepan, combine all ingredients except pasta. Simmer over low heat for at least an hour, or until vegetables are tendres.Ajouter pasta and bring to a slow boil. Bake for 20 minutes, or until pasta is cooked cooking.

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