SOUPS

[thevegantwins]

I veganized this recipe I saw in the NY Times. Traditionally, vichyssoise is served cold but I prefer it warm. It got a big thumbs up :thumbsup2: from my daughter but my son wasn't as fond (he's teething though :ill: ).

Asparagus Vichyssoise

2 tablespoons extra-virgin olive oil
4 medium potatoes, any type, peeled and diced
1 medium onion, finely chopped
2 cloves garlic, finely minced
1 pound of fresh or frozen asparagus, cut into 1-inch lenghts
sea salt and freshly ground pepper to taste
5 cups of vegetable broth or unchicken broth

1. Place oil in large, deep saucepan and turn heat to medium. Once oil is hot, add the vegetables. Season with salt and pepper and cook for 2-3 minutes, stir occasionally.

2. Add stock and cook until vegetables are very tender, about 15 minutes.

3. Puree soup until very smooth using either a food processor, blender or immersion blender (I love my cheapy $10 immersion blender! :smallheart: )

4. Eat! :hungry:

[Fauxmage]

I just bought some fresh asparagus. I will have to try this! :eat:

[Oracl]

Sounds yummy! :yum:

I'm also impressed by anyone who can spell 'vichyssoise'! :master: ;)

[thevegantwins]

Sounds yummy! :yum:

I'm also impressed by anyone who can spell 'vichyssoise'! :master: ;)
Helps having a cheat sheet. ;)

Update: the kids both scarfed down the cold soup last night for dinner, I mean they ate so much that this morning, their bedroom reeked (of asparagus pee). :D

[Tigerlily]

Oh yum! I can't seem to find aspargus anymore. Is it still in season?

[veggiesosage]

I presume it depends where you are, in the UK I think the season is just starting.

[thevegantwins]

I used frozen and the recipe worked great.

[Tigerlily]

Good! :)

[Fauxmage]

Creamy Avocado Soup

4 ripe Haas avocados peeled seeded and cut in cubes
1/2 cup cilantro
3 serrano chilies
1 quart Vegetable broth
1 cup soy milk
1/4 cup Lime juice
Salt

Tofutti Sour cream
Chopped cilantro leaves
Pico De Gallo*
Lime and Chili Tortilla Strips**

Combine the avocado, cilantro, serrano chilies and 1-1/2 cups of the veggie stock in blender. Blend until mixture is very smooth. Transfer to a medium-sized bowl and whisk in the remaining veggie stock, soymilk and lime juice. Add salt to taste and mix. Taste for seasoning, add additional salt if needed. Cover and refrigerate until well chilled before serving.


*To make the Pico de Gallo:

5 Roma tomatoes diced
2 serrano chilies seeds removed
1/4 cup onion - finely diced
2 tablespoons chopped cilantro
2 teaspoons lime juice
salt

Combine all ingredients except salt in a small bowl and toss to blend well. Season to taste with salt and refrigerate until ready to use.

**To make the lime and Chili Tortilla Strips:

10 white corn tortillas
4 pasilla chilies
lemon-lime flavored salt

Remove the seeds from the pasilla chilies and toast them in a dry skillet over medium-high heat until they are very crispy. Do not burn the chilies. Grind the chilies to a powder in a spice mill or coffee grinder. Toss the chili powder with some of the lime salt in a small bowl, blending well.
Preheat oven to 350F.
Spray tortillas lightly w/ oil and sprinkle with chile-salt-lime and stack them together. Cut the stack in app inch strips . Scatter the strips on a cookie sheet. Re-sprinkle if needed then bake them for about 10 minutes until lightly browned. Remove and allow to cool. Store in container with tight-fitting lid until ready to use.

[Fauxmage]

Split Pea Soup

12 cups of water
2 vegetable boullion cubes
3 carrots, finely chopped
2 medium onions, chopped
4 cups split peas
1/4 tsp.cumin
2 cloves garlic
1/4 tsp. liquid smoke
salt and pepper to taste

Fry the onions in the bottom of a large pot, until translucent. Add carrots and cook for a few minutes stirring often. Add remaining ingredients. Cook on medium heat until split peas are fully cooked.

[Fauxmage]

Pumpkin Soup

2 onions, chopped
1 tbsp. olive or other vegetable oil
flesh of 1 pumpkin
3-4 cups soya milk
seasalt to taste
freshly ground black pepper

Saute the onion in the oil until soft. Add the pumpkin and cook for a few minutes. Add the soya milk and bring to a boil. Reduce heat and simmer gently until the pumpkin is soft. Place soup in blender or food processor and blend until smooth. Add salt and pepper to taste.

[Fauxmage]

Tomato, Lentil and Coconut Soup

8 to 10 ripe tomatoes, skinned
1 cup red lentils
1 medium onion
1 tbsp. olive or other vegetable oil
1/2 cup fresh grated coconut
1/2 cup tomato puree
3 cups vegetable stock
salt and pepper to taste

Saute the onion in the oil, then chop up tomatos and add along with tomato puree. Cook for a couple of minutes then add stock and leave to simmer for 20 minutes. Using a blender or food processor, blend soup until creamy, return to pan, add grated coconut and lentils and cook on low heat for 5 - 10 minutes.
Place two or three falafel balls in each bowl, add soup, and serve hot.

[Fauxmage]

CREAMY BELGIAN ENDIVE AND CELERY SOUP

4 Belgian endive, chopped
1 bunch celery, chopped
1 white onion, diced
3 garlic cloves, minced
2 tablespoons olive oil
2 large potatoes, peeled and diced
3 cups vegetable broth
2 cups soy milk
salt and pepper
chopped chives (to garnish)
dill sprigs (to garnish)

Saute the onion, garlic, celery and endives in the oil for 5 minutes.
Add the potatoes and broth and simmer for about 15 minutes, or until the potatoes are soft.
Blend until smooth, using an immersion blender, or carefully transferring hot soup to blender and then back to pot.
Add the milk, salt, and pepper and blend. Serve hot or cold.
Garnish with chopped endive leaves, chives, and dill.

[Fauxmage]

Creamy Asparagus Soup

2 1/2 cups vegetable broth
1 lb. fresh asparagus, cut into 1/2-inch pieces
1 large potato, thinly sliced
1/2 medium-sized onion, chopped
1/2 cup celery, chopped
2 Tbsp. unbleached all-purpose flour
2 cups soy milk
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried tarragon

In a large saucepan over medium heat, bring the broth or water to a boil.
Add the asparagus, potato, onion, and celery, then reduce the heat and cook for 25 to 30 minutes.
Pour the soup mixture into a food processor along with the flour and purée until smooth.
Return the soup to the saucepan, add the remaining ingredients, and simmer until the soup begins to thicken and is heated through.

Serve in a crusty bread bowl.

[Fauxmage]

Creamy Mushroom Soup

2 cups chopped onions (2 medium ones)
3-4 cloves garlic, minced
1/4 cup uncooked pearl barley
1/4 tsp ground nutmeg
1 pounds white mushrooms
4 baby portobello mushrooms sliced
1/4 cup sherry
1/2 cup chopped parsley
salt and pepper to taste

Saute onions and garlic in a large heavy pot in water or sherry. Add
barley and nutmeg and cook for 1 minute, stirring. Add chopped mushrooms,
broth and sherry. Bring to a boil, reduce head and simmer for 40 minutes.
Add parsely and cool soup slightly. Puree soup in batches in a food
processor or blender until very smooth. Return to the pot and season
with salt and pepper. Reheat and serve garnished with more sliced

[Bubbles]

I just bought some fresh asparagus. I will have to try this! :eat:

From the Food Encyclopedia:
Sparrow grass is another name for asparagus. In 1791, John Walker stated that "sparrow grass is so general that asparagus has an air of stiffness and pedantry."

I've heard it referred to as 'sparrer grass' in East Anglia.

[Bowwowmeow]

Fu (baked wheat gluten) adds protein and an interesting texture to this simple soup. Shonai fu, which is the variety sold in flat sheets, is recommended.

Fall Miso Soup

6 c shiitake stock
4 fresh or reconstituted shiitake caps, thinly sliced
1 c butternut squash, cut into 1/2 inch cubes
1 1/2 c tightly packed chopped kale
1 sheet shonai fu, broken into bite-sized pieces
1/4 c barley, red, or brown miso

Place the stock and shiitake in a 4 quart pot over medium geat and bring to a boil. Reduce the heat to medium-low and simmer 5 minutes.
Add the squash and simmer 5 minutes.
Add the kale and fu and simmer 10 minutes more, or until the greens are tender. Remove from the heat.
Dissolve the miso in some of the broth and add it to the soup. Allow to steep a minute before serving.

[Bowwowmeow]

Miso soup with fresh corn is a summer favorite. Boiling the cobs results in a delicious stock. When using a different summer vegetable, such as bok choy or zucchini, start with a tasty shiitake or vegetable stock.

Summer Miso Soup

3-4 ears fresh corn
6 c water
6 inch strip kombu
1 onion, diced
1/8 t sea salt
1 carrot, thinly sliced
2-3 T minced parsley
2 T barley, red, or brown rice miso mixed w/3 T sweet or mellow miso

Cut the corn kernels from the cobs and set them aside. Place the cobs, water, and kombu in a 4 quart pot and bring to a boil over medium heat. Reduce the heat to medium-low and gently simmer, uncovered, for 5 minutes. Remove the kombu and reserve for another use. Continue simmering the cobs 5 minutes more, then remove and discard.
Add the onion and salt, simmer for 10 minutes, then add the carrot and corn kernels. Continue to simmer another 10 minutes. Stir in the parsley during the last minute of cooking. Remove from the heat.
Dissolve the miso in some of the broth and add it to the soup. Allow to steep a minute before serving.

[Bowwowmeow]

Japanese Winter Soup

6 c stock
1/2 c julienned daikon radish
1/2 c julienned carrot
6 inch piece wakame
1/4 c red, brown rice, or barley miso

Place the stock, daikon, and carrot in a 4 quart pot and bring to a boil over medium heat. Reduce the heat to medium-low and simmer 10 to 15 minutes, or until tender.
As the ingredients simmer, soak the wakame in cold or tepid water for 10 to 15 mnutes. Cut away any tough ribs, and slice the fronds into 1 inch pieces.
Add the wakame to the pot, simmer 1 to 2 minutes, then remove from the heat.
Dissolve the miso in some of the broth and add it to the soup. Allow to steep a minute before serving.

[Bowwowmeow]

Chunky Miso Soup

1 T barley
4 c distilled water or vegetable stock
1 1/3 t toasted sesame oil
1 small onion, chopped
2 medium stalks celery, chopped
6 medium mushrooms, sliced
2 medium shiitake mushrooms, stems removed and sliced
1/4 medium cabbage, shredded
2 thin slices fresh ginger, peeled
6 to 8 green or wax beans
1/4 c kidney beans, cooked
4 T red barley miso paste
8 oz extra-firm tofu
1 scallion, sliced

Combine barley and water or broth in large pot, bring to a boil, and simmer covered for 20 minutes.
In a separate pan, add sesame oil, saute onion and celery over medium heat for 3-4 minutes. add mushrooms and cabbage and saute 2-3 minutes more.
Add saute, ginger, and green beans to barley broth and simmer covered for 20 minutes.
When ready to serve remove 1 cup of broth from pot and stir into miso paste until smooth. Return broth and miso paste to the pot, remove from heat and stir gently. Do not cook miso! cooking miso can destroy its beneficial properties. Add tofu and let stand for 2-3 minutes.
stir once before serving in soup bowls. Garnish with scallion slices.

[Bowwowmeow]

Mochi Soup

6 blocks mochi (2x2 1/2 inches each)
1 medium burdock root
1 large carrot
8 c kombu stock
1/2 t sea salt
8-10 button mushrooms, sliced
1 T mirin
3 scallions, cut into 1 inch pieces
4 chinese cabbage leaves, coarsely chopped
1/3 c sweet or mellow miso

Cut the mochi into bite-sized cubes, place on a lightly oiled cookie sheet, and bake at 350 degrees for 10 to 12 minutes, or until slightly brown and puffy. (Check frequently to avoid overcooking) Set aside.
Cut the burdock into thin, 2 inch long strips, and immediately place in cold water to prevent discoloration. Also cut the carrot into thin, 2 inch long strips and set aside.
Drain the burdock and place in a 4 quart pot along with the stock, and bring to a boil. Add the salt, reduce the heat to medium-low and simmer 10 to 15 minutes. Add the carrot and mushrooms and continue to simmer another 10 minutes. Stir in the mirin, scallions, and cabbage, and cook 5 minutes more.
when the cabbage is just tender, add the mochi to the soup. Simmer for 1 minute only, then remove from heat.
Dissolve the miso in some of the broth and add it to the soup. Allow to steep a minute before serving.

[Bowwowmeow]

For centuries adzuki beans have been used as a folk remedy in the Far East for kidney problems. To help restore and maintain proper blood sugar balance traditional medicine recommends eating adzuki beans with cooked pumplin or squash.

Adzuki Bean Soup

1 c adzuki beans
5 c water
1 onion, diced
1/2 bay leaf
pinch rosemary
1 rib celery, sliced
1 1/2 c diced carrots, or winter squash
1/2 t sea salt
2 T red, brown rice, or barley miso mixed with 2 T water
1/2 c minced parsley

Rinse the beans and place in a pressure cooker along with the water, onion, bay leaf, and rosemary. Bring to pressure, then lower the heat and cook for 50 minutes, or until the beans are tender. (you can also prepare the soaked beans in a 6 quart pot. increase the water to 12 cups, and the cooking time to 2 hours, or until the beans are tender. Add more water as necessary.) Reduce the pressure (or heat) and add the celery, carrots, and salt. If necessary, add a little more water. Simmer for 20 minutes.
Stir the miso into the pot along with half the parsley, and simmer for 2 minutes more. Remove and discard the bay leaf. Garnish with the remaining parsley before serving.

[Bowwowmeow]

Pasta e Fagioli

1 c pinto or navy beans
4 inch piece kombu
4 1/2 c water
2 t olive oil
1-2 cloves garlic, minced
1 onion, thinly sliced
1 large carrot, chopped
1 rib celery, thinly sliced
1/2 c uncooked elbow macaroni
1/2 t sea salt
1 bay leaf
1/2 t oregano
pinch black pepper
2 T red, brown rice, or barley miso mixed with 2 T water

Soak the beans in enough water to cover for 3 hours or overnight. Discard the soaking water and transfer the beans to a pressure cooker along with the kombu and water. Boil uncovered for 10 minutes, and skim off any foam that rises to the surface. Cover and bring to pressure, then lower the heat and cook for 1 hour, or until the beans are tender. (You can also prepare the soaked beans in a 6 quart pot. increase the water to 12 cups, and the cooking time to 2 hours, or until the beans are tender. Add more water as necessary.) Heat the oil in a large skillet over medium heat. Add the garlic and onion and sauté 2 to 3 minutes, or until the onion is soft and translucent. Add the carrot and celery, and sauté another 2 minutes. reduce the heat to low, cover, and continue to cook for 10 minutes. If necessary, add a little water to prevent scorching. remove from the heat and uncover.
Parboil the pasta in lightly salted water for about 5 minutes, or until it just begins to soften (do not cook completely). Drain immediately and rinse under cold running water until cool. Drain again and set aside.
Add the salt, bay leaf, oregano, pepper, and sautéed vegetables to the cooked beans. Simmer for 15 minutes, add the pasta, and simmer 5 minutes more. Remove from the heat.
Stir the miso into the pot, cover, and let sit a minute. Remove and discard the bay leaf. Serve hot.

[Bowwowmeow]

Sweet miso is a great complement to the flavor of beans. You can add 2T to 1/4c of miso mixed with an equal amount of water to your favorite lentil or split pea soup recipe to give it a more complex flavor.

Navy Bean Soup

2 c navy beans
3 inch piece kombu
10 c water
1 t vegetable oil
1 large onion, diced
2 carrots, diced
1 rib celery, thinly sliced
1 1/4 t sea salt
1 bay leaf
1/2 t summer savory
1/4 t dried thyme
1/4 c mellow barley or mellow white miso mixed with 1/4c water
minced parsley for garnish

Soak the beans in enough water to cover for 3 hours or overnight. Discard the soaking water and transfer the beans to a pressure cooker along with the kombu and water. Boil uncovered for 10 minutes, and skim off any foam that rises to the surface. Cover and bring to pressure, then lower the heat and cook for 1 hour, or until the beans are tender. (You can also prepare the soaked beans in a 6 quart pot. Increase the water to 12 cups, and the cooking time to 2 hours, or until the beans are tender. Add more water as necessary.)
Heat the oil in a large skillet over medium heat. Add the onion and sauté 2 to 3 minutes, or until soft and translucent. Add the carrots and celery, and sauté another 2 minutes. Reduce the heat to low, cover, and continue to cook for 10 minutes. If necessary, add a little water to prevent scorching. remove from the heat and uncover.
Add the salt, bay leaf, savory, thyme, and sautéed vegetables to the cooked beans, and simmer for 20 minutes. Remove from the heat.
Stir the miso into the soup, cover, and let sit a minute. Remove and discard the bay leaf. garnish with parsley before serving.

[Bowwowmeow]

GAZPACHO - A CHILLED SOUP


INGREDIENTS:
2 cups tomato juice
2 garlic cloves, chopped
2 tsp. olive oil
2 Tbsp. dry bread crumbs
1 Tbsp. white wine vinegar
Salt and freshly ground pepper, to taste
1/4 cup seeded and diced cucumber
1/4 cup finely diced green bell pepper
1 plum tomato, seeded and finely diced
1/4 cup red onion, finely diced
1/4 cup zucchini, finely diced

DIRECTIONS:
Place tomato juice, garlic and olive oil in blender and
process until garlic is purйed. Add bread crumbs and
vinegar, then blend to combine. Season to taste with salt
and pepper. Pour into covered container and chill well,
from 2 hours to overnight. Check seasoning and adjust,
if necessary. Divide soup among 4 serving bowls. Add 1
tablespoon each of diced cucumber, pepper, tomato, onion
and, if desired, zucchini.
Yield: 4 Servings

[Bowwowmeow]

Bowwowmeow's Creamy Parsnip Soup

(I made it up as I went along. :D )

1 quart/liter vegetable stock
1 pound parsnips
1 small yellow onion
3 stalks celery
1 tablespoon minced fresh parsley
1 teaspoon caraway seeds
Salt to taste

Crack the caraway seeds in a mortar and pestle until the aroma is released. Dry toast them in a small pan, until they start to pop and smell nutty. Set aside.

Steam the parsnips for about 20 minutes, until the skins split. Rinse under cool water and remove the peel. Cut into coarse chunks, and add to a blender with 1 cup of stock. Puree until very smooth and creamy.

Chop the onion, and saute in a pan with a little of the stock until golden. Slice the celery, add to onions, and saute for 5 minutes. Add the rest of the stock, the pureed parsnips, parsley, and caraway seeds. Bring soup to a boil, skim off any foam, and reduce heat to low. Simmer for 30 minutes. Add salt to taste, and serve.

I was surprised at how good this turned out.:hungry: :chef: :o I've learned to saute onions in just a little stock, rather than oil, and I like this soup without any added fat, but a person could use a little olive oil if they liked. I might drizzle a bit on top of the soup when I put it in the bowl and see how it tastes.

You know, now that I think of it, I believe every vegetable in this soup, except for the onion, is a member of the same vegetable family, even the caraway seeds. I'll have to look it up to be sure.

[Oracl]

Sounds yummy. :yum:

You know I always thought parsnips were related to carrots, probably for no better reason than their similar shape and they both grow underground. :bhead:

[Bowwowmeow]

Yes they are, and when fresh they smell like a cross between carrots and parsley. But celery and parsley are part of the same family as carrots and parsnips, and I think the caraway seeds are too, along with fennel and anise.
The cooked parsnips are super sticky, though, not like cooked carrots at all.

[thevegantwins]

:yum: That sounds good. I never had parsnips until after I went veg. I don't have them often but like them, especially roasted but this soup sounds even better.

[thevegantwins]

I invented this recipe tonight because I had so many organic tomatoes and organic garlic from the farm. It is the best tomato soup I've ever had and I've always loved tomato soup. :yum:

Roasted Tomato Garlic Soup

Ingredients:

10 tomatoes sliced into 1/2 inch thickness
3-4 garlic cloves, skins on
1 tablespoon good quality extra-virgin olive oil
1-2 teaspoons salt
water

Directions:

Preheat oven to 350F. Line a cookie sheet with parchment paper and place the tomatoes on the paper. They can touch and be mushed together since they will shrink alot during baking. Place the garlic cloves in any extra space. Roast in the oven for an hour. Let cool. Scrape the tomatoes into a blender. Cut an end of each garlic clove and squeeze the softened garlic into the blender as well. Add the olive oil and salt. Add water to thin it to whatever consistency you prefer. Eat room temperature or warm up.

[thevegantwins]

A recipe I modified to incorporate what was on hand. It was delicious yesterday and even better today though I had to thin it with a bit of soymilk to heat it up.

Green Goodness Soup

1lb fresh broccoli crowns
1lb fresh spinach
1 small onion, diced
2 teaspoons Better than Bullion
Water
Rolled Oats, if necessary

Steam the broccoli for about 5 minutes or until slightly tender. While the broccoli is steaming, sautee the onion in about 1 tablespoon olive oil. Keep the flame low and continue cooking until the onion is golden and soft. Let the broccoli cool slightly then chop. Add to the onion along with about 2 cups of water and the spinach. Cover and cook until the spinach is wilted, about 5-10 minutes. Add the Better than Bullion. Bring to a boil and cook 5 minutes. Using an immersion blender, blend the soup well until it is smooth and creamy. It should have a thick consistency. If you've added too much liquid, add about 1/2 cup of rolled oats and continue cooking another 10 minutes. Puree again. If you don't have Better than Bullion, use a good vegetable broth instead.

[paul]

Sounds good, is Better than Bullion a stock cube type thing.

[thevegantwins]

Yes, it's a super-concentrated almost-gel like bullion. Really powerful. I used to think homemade stock was the way to go but I asked the owner/chef of our favorite veg restaurant how his soup is always so good and he said he always uses this stuff.

[my3labs]

I just made this for dinner and it was delicious (courtesy of vegcooking.com)! Reminiscent of clam chowder.


Corn Chowder

This creamy New England-style chowder will satisfy and impress everyone at your dinner table.

3 ears yellow corn
4 Tbsp. (1/2 stick) margarine
1 large onion, chopped
Leaves from 2 springs of fresh thyme, chopped to the equivalent of 1 tsp.
2 tsp. Hungarian paprika
1 1/2 lbs. white potatoes, peeled and cut into bite-sized cubes
2 Tbsp. faux bacon bits (such as Bacos)
4 cups faux chicken broth (try Osem or Telma brands, available in the kosher section of supermarkets)
1 cup nondairy creamer or plain-flavored soy milk Salt and freshly ground black pepper, to taste
4 Tbsp. fresh chives, minced

• Cut the kernels from the ears of corn and set aside.
• In a large pot over medium heat, melt the margarine. Add the onion, and thyme and cook about 5 minutes until the onion is translucent. Add the paprika and cook 1 minute more, stirring continuously.
• Add the potatoes, faux bacon bits, faux chicken broth, and the reserved corn kernels. Bring to a boil then reduce the heat, cover, and simmer 10 to 15 minutes, until the potatoes are soft but still firm. Smash a few potato chunks against the side of the pot, stir, and cook 1 or 2 minutes longer to thicken the chowder.
• Reduce the heat to low. Add the nondairy creamer or soy milk and heat through, but do not boil. Season with salt and pepper.
• Ladle into bowls and sprinkle with the chives.

Makes 5 servings

[Gliondrach]

Here's a soup recipe found on ya hoo:

The Perfect Vegetable Soup

I'm a big fan of vegetable soups, particularly from roasted vegetables, but often find myself falling into the trap of adding cream or butter to give extra body and flavour to the soup. What other options are there? Stock. I am not fond of using meat-based stocks because they often eclipse the more delicate aspects of vegetable soups. Here is my favourite recipe that can be added to a soup base or enjoyed simply on its own. And below are additional tips to help you make the perfect stock.
Simple Vegetable Stock

Makes 5-6 cups

1 tablespoon olive oil
1 medium-size yellow onion, peeled and sliced
1 carrot, peeled and sliced
1 parsnip, peeled and sliced
2 stalks celery, peeled and sliced
1 leek, stemmed, washed, and sliced
½ cup white mushroom scraps, washed, if available
Sea salt and freshly ground pepper to taste

1. In a medium pot, add the olive oil and all of the vegetables. Season with salt and pepper to taste. ‘Sweat" the vegetables for 5-8 minutes, stirring, and then cover with about 1 1/2 quarts cold water. (Cold water will yield a stock that is less apt to be cloudy.)


2. Bring the water to a gentle boil, skim and reduce the heat, so the stock simmers. Cook for 25-30 minutes. Strain, pressing gently on the vegetables to extract the maximum flavour. Use immediately or freeze to use at a later date.

[Oracl]

Does the cider work well in that? I would never have thought of putting it in soup! :p

[paul]

I'll have to try this soup.

[snaffler]

wow THANKS tails that soup is right up my bumpkin street, shame you have to taint the cider by adding pumpkin :yum: no just kidding we are not that bad er in Somerset.

I will try that I love both of the main ingredients.

[snaffler]

By the way for the best tast when making any dish with cider I reccomend a bottle of Old Rosie (100% vegan) get the large bottles then you can drink the rest always reccomended ;)

http://www.crackedkettle.com/store/images/Westons_Old_Rosie_33cl.jpg

[Fauxmage]

I will get a pumpkin soon and see what recipes I can fidn for it. Trouble is its so hard to cut and my hands and fingers are weaker now.
See if you can get the greengrocer to cut it up for you Tails.

Ive got a can of cider but no pumpkin...:dizzy:

lol Ive got pumpkin but no cider....:)

By the way for the best tast when making any dish with cider I reccomend a bottle of Old Rosie (100% vegan) get the large bottles then you can drink the rest always reccomended ;)

http://www.crackedkettle.com/store/images/Westons_Old_Rosie_33cl.jpg
:rofl:

[Pob]

We had Old Rosie on tap at our wedding, but I completely forgot to try any :(

[thevegantwins]

Easy Black Bean Vegetable Soup Ala Sue

Ingredients:
2 tablespoons olive oil
2 tins of black beans, rinsed
2 cloves garlic, finely minced
1 onion, chopped
1 small squash, cut into cubes
3 carrots, chopped
2 stalks celery, chopped
1 large bell pepper, chopped
1 teaspoon cumin
1 teaspoon oregano
1/2-1 teaspoon chili powder, I used chipolte chili powder which was delicious
Few cups of vegetable stock or water

Directions:
Saute onion in olive oil for a few minutes until softened. Add the garlic and saute a few minutes more. Add the rest of the veg and saute for about 5 minutes. Add the broth or water, spices and beans. You want the liquid to cover everything by about an inch. Bring to a boil. Lower to a simmer and simmer for about 45 minutes.

[Oracl]

That sounds like a good winter soup. :yum: It's a bit hot here for that, at present! :sun:

[Pob]

I just made a lovely cream of mushroom soup.

Ingredients:
1 large white onion
1 medium clove garlic
400g mushrooms chopped(75g shitake, 125g oyster, 200g white)
1 tablespoon cornflour
1/2 teaspoon Schwartz no added salt chicken seasoning (http://www.schwartz.co.uk/productdetail.cfm?id=10864)
1 teaspoon vecon paste
1 tablespoon tahini

Method:
Finely chop the onion and garlic and fry in some oil until onion is transparent.
Add the chopped mushrooms and fry for a few minutes until cooked.

Mix the cornflour, chicken seasoning and vecon with a little cold water to a smooth paste. Make up to a pint with boiling water and pour over the mushrooms and onions and bring to the boil. Test seasoning and stir in a tiny bit more vecon if not salty enough. Simmer for a few minutes.

Stir in tahini and keep cooking until nicely combined.

Blend it a little bit with a hand blender. I didn't blend it smooth.

Top tips!
Chicken seasoning and vecon makes a brilliant substitute for chicken stock, although it does add a little spiciness, the cornflour is there to thicken it a little.
Tahini is a healthy vegan substitute for cream in soups and curries.

[Oracl]

It sounds delicious! :eat:

[Pob]

It's not really chicken flavouring, as such, just a bunch of herbs and spices. Needs to be mixed with vecon or soy sauce to get the chickeny effect.

[paul]

Tomato, Borlotti Bean soup (http://www.greedygourmet.com/2007/12/18/tomato-borlotti-bean-and-garlic-soup/)





Ingredients
125g (4 oz) dried borlotti beans
1.2L (2 pints) vegetable stock
½ garlic bulb
30ml (2 tsp) olive oil
450g (1 lb) ripe tomatoes
brown sugar (optional)
salt and freshly ground black pepper
basil, to garnish

Method

1. You need to soak the beans for at least 12 hours (alternatively overnight) in plenty of cold water.
2. Drain and rinse the beans and place in a saucepan with the stock. Bring to the boil and boil rapidly for 10 minutes. Reduce the heat, cover and simmer for 40-45 minutes until the beans are tender.
3. Meanwhile, separate and peel the garlic cloves. Place them in a roasting tin, drizzle with the oil and bake near the top of the oven at 200°C (fan 180°C/400°F/gas 6) for 15 minutes. After that add the tomatoes to the garlic and bake for a further 10-15 minutes until the garlic is lightly browned and the tomatoes are soft.
4. As soon as the tomatoes are cool enough to handle, peel and chop them roughly.
5. Transfer the cooked beans and their liquid to a blender or food processor, then add he tomato and garlic mixture, salt and pepper. Purée until fairly smooth, then return to the pan. Check the seasoning and heat through for 5 minutes. Serve immediately.





you can use a 400g (14 oz) can borlotti beans instead of dried ones. Reduce stock to 900ml (1½ pints). Rinse the beans before puréeing them with the stock and tomato mixture.
If you find the soup too acidic, add 1 teaspoon of brown sugar to it at a time. After stirring thoroughly, taste the soup again. Repeat the process until you’re happy with the result. Be careful not to add too much sugar, because it might ruin the dish.

[thevegantwins]

In order to scare my sinuses into getting better quickly, I made this soup last night for dinner. I couldn't taste much but I know it was way too spicy for my everyday tastes because I could feel the burning in my mouth and throat however after I ate it, my sinuses were clear for several hours afterwards. I have leftovers for lunch today.

Ingredients:
2 teaspoons sesame oil
1 large onion, cut into chunks
4-6 cloves of garlic, roughly chopped
3inch knob of ginger, peeled and thinly sliced
2 tablespoons chopped lemongrass
2 tablespoons soy sauce
1/2 cup chopped broccoli
1/2 cup chopped red pepper
1 carrot chopped
1/4 cup coconut milk
6 cups water
4-8 chili peppers
1/4 cup dried mushrooms (I used wood's ear but I think shiitake would be better)

Directions:
Heat the sesame oil on a very low flame in a saucepan. Add the onion. Cook for approximately 10 minutes or until softened. Add the garlic and ginger. Saute for 5 minutes more. Add the lemongrass, vegetables, soy sauce, chilies, mushrooms, water. Bring to a boil. Cook for approximately 10-15 minutes or until the vegetables are slightly softened. Add the coconut milk. Serve. Make sure to have a large glass of water nearby and a box of tissues.

[Fauxmage]

Black Bean and Fire-Roasted Tomato Soup

1/4 cup extra-virgin olive oil
2 medium yellow onions, chopped
2 celery stalks, chopped
1 medium carrot, chopped
2 to 3 medium jalapeno peppers, seeded and diced
Kosher salt
3 (15.5-ounce) cans black beans, rinsed and drained
8 cups vegetable stock or water or a combination of both (or less for a thicker soup)
1 (15.5-ounce) can fire-roasted tomatoes, chopped
1 tablespoon ground cumin
2-3 tablespoons chipotle powder, to taste
1 cup chopped cilantro, plus more for garnish
Freshly ground black pepper, to taste
Dollop of plain soygurt or sour soy cream
1 lime, cut into wedges

Heat a large Dutch oven over medium heat and add the oil. After a minute, add the onions, celery, carrot, jalapeno peppers, and a bit of salt. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Add the beans, stock and tomatoes. Bring to a boil, reduce the heat, and simmer for about 1 hour.

Add the cumin and chipotle powder and continue cooking for 10 minutes.

Using an immersion blender or potato masher, blend the soup until it is creamy but still retains some whole beans. Or, transfer half the soup to a blender and blend for less than a minute, then return to the pot. This partial blending makes the soup thick and creamy.

Stir in the cilantro and season with salt and pepper. Top with
cilantro and a dollop of cool soygurt or sour soy cream. Serve hot with lime wedges for squeezing. Serves 4-6.

[gabbles]

Miso Soup

This quick and easy to make miso soup will give your body a boost with very little effort. Feel free to add other seaweed such as wakame for extra nutrition.

Prep Time: 10 minutes
Serves 4

Ingredients:

5 cups hot water
1 TBS minced, fresh ginger
5 oz firm tofu, cut in 1/4 inch cubes
1/4 cup sliced dulse seaweed
1/2 cup minced scallion
3 TBS miso paste
1/4 tsp white pepper
Salt to taste
Directions:

1. Heat 1 TBS water in a medium soup pot. Healthy Sauté ginger in water over medium low heat for about 1 minute, stirring constantly.
2. Add rest of water as well as the tofu and seaweed. Simmer for about 5 minutes over medium heat.
3. Add scallion, miso paste, salt, and pepper. Mix and serve.

Healthy Cooking Tips:
There are several types of miso. They can be made from soybeans, rice, buckwheat, or barley. They also come light to dark in color. The lighter varieties are less salty and more mellow in flavor while the darker ones are saltier and have a more intense flavor. Choose the miso that best suits your personal taste.

From whfoods.org/ This not a vegan or even vegetarian site but it has some good things.

[Blueshark]

Roasted Butternut Squash Soup

Squash
Tomatoes
Chili powder
Cinnamon powder
Fresh sage
Olive Oil
Onions
Cream
Salt and Pepper

1. Make a paste with the Chili powder, Cinnamon powder, Olive oil and sage. Use a blender.

2. Peel the Squash and roughly chop it up. Apply the paste to the Squash and cut tomatoes.

3. Roast the vegetables at 180C for 25 minutes.

4. Fry the onions.

5. Add the vegetables to the onions. Add water to the pan. Blend the mixture until you get a smooth and creamy consistency.

6. Add some cream, and season with salt and pepper.

I made this today and it was very yummy. Be careful with the chili as this is a dominant spice. Excellent served with toast.

I got the recipe from those served at the Holy Isle (Scotland).

[gabbles]

Mexican Soup

1 medium onion, minced
4 medium cloves garlic, chopped
2 TBS red chili powder
3 cups + 1 TBS vegetable broth
1 small to medium green bell pepper, diced into 1/4-inch pieces
1 small zucchini (courgette), diced into 1/4-inch pieces
1 cup finely chopped collard greens
1 15 oz can diced tomatoes
1 15 oz can black beans, rinsed
1 cup frozen yellow corn
1 4 oz can diced green chili
1 tsp dried oregano
1 tsp ground cumin
1/4 cup chopped pumpkin seeds
1/2 cup chopped fresh cilantro
Salt and pepper to taste

Directions:

1. Heat 1 TBS broth in a medium soup pot. sauté onion, garlic, and green peppers in broth over medium heat for about 5 minutes, stirring often.
2. Add red chili powder and mix in well. Add broth, zucchini, collard greens, and tomatoes. Cook for another 5 minutes and add beans, corn, green chili, oregano, and cumin.
3. Bring to a boil on high heat. Once it begins to boil, reduce heat to medium-low and simmer uncovered for 15 minutes longer. (Simmering uncovered enhances the flavor.) Add chopped cilantro, pumpkin seeds, salt, and pepper.

From whfoods.org

[Gliondrach]

Wartime recipe. So should be cheap and nourishing. Never had, so don't know what it's like.

Oatmeal Soup
Cooking time-1hr serves 4

1 oz Margarine
2 medium onions-grated or finely diced
2 tablespoons medium oatmeal
1pt cold water
salt and pepper
1/2 milk (soya)
3 med carrots-grated

Cook onions in marg for five minutes, blend oats with the water and add to the pan and season, Simmer for 30 minutes, stirring frequently, then add milk and carrots and cook for a further 15 minutes.

[Gliondrach]

I stole this from a poster called Allure on the David Icke forum:

Raw Soup

I also enjoy quick raw soups as snacks, these are really simple and I'm sure everyone will love them...

Cream of celery soup:
1 cup chopped celery
1/4 cup cashews
1/2 garlic clove
3/4 cup water
1/2 teaspoon good salt

Blend together, add another 1/2 cup of finely chopped celery to a bowl and pour soup on top.

This is an amazing soup, can be made in under 5 minutes and is delicious and satisfying. Switch out celery for 1.25 cups of mushrooms, up the cashews to 1/3 cup and half the salt for a cream of mushroom soup that tastes just like the Campbell's one. Try these soups!

[JLgoesVegan]

Portobello Mushroom & Barley Soup
Ingredients (Makes 6 – 8 servings)

Avocado oil (or vegetable oil of your choice, optional)
Half a yellow onion, diced
2 cloves garlic, minced
2 carrots, diced
3 celery stalks, diced
2 large portobello mushrooms (6 oz), sliced, then sliced again
1 tomato, diced
3/4 cup pearled barley (dry), rinsed and drained
3 cups vegetable stock (I used my spicy homemade stock!)
4 cups water
2 thyme sprigs (dehydrated from fresh)
Salt and pepper to taste

Instructions

Heat oil (or water/vegetable broth) in an uncovered pressure cooker.
Add garlic and onion and saute for a few minutes.
Add celery and carrot and saute for 3 – 5 minutes.
Stir in mushrooms, tomato, barley, stock and water and thyme.
Cover and bring to pressure.
Cook at pressure for 20 minutes.
Remove from heat and allow pressure to release naturally.
Salt and pepper to taste.

http://www.recipage.com/images/user37/1327276576/recipe_image.jpg

[Bladerunner]

Hi JLgV

Would cooking the soup using a saucepan instead of a pressure cooker produce the same end result? In other words does a pressure cooker just reduce the cooking time?

Bladerunner

[JLgoesVegan]

In other words does a pressure cooker just reduce the cooking time?

Pretty much. I mean, I think the flavor is more intense with a pressure cooker but that's just because I'm obsessed with the P.C. :) But a few of my blog readers have let me know they made this stove top and had great results.