Witlofsoep
Soup – Vegetable – –

INGREDIENTS

2 large bulbs of witlof, chopped coarsely
2 medium sized onions, chopped
2 small potatoes, diced
1 L broth
Pepper
Salt
Nutmeg
2 T chive
Oil for stewing
It said something about cream; I put some veganrella in it, do what you like. It’s only about a creamier texture, not about taste.

METHOD
Stew the witlof and the onion for about five minutes. Add the potato and the broth. Let simmer for about 40 minutes. Let cool until warm. Blend, and, if so desired, sieve. Reheat, add the cream substitute, but don’t bring to the boil. Season, and add the chive at the last moment.
Better the next day.

NOTES
I guess that the weird strangers among us who don’t love brussel sprouts passionately don’t like witlof either, since it has about the same delicate bitter taste, but that shouldn’t be a reason for me to let the sensible people down! The dictionairy says “chicon; a single bulb of chicory, belgian endive”. So you know what I mean, yes? Those white leafy things growing underground? I’ll call it just witlof (crazy English speakers).
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Tropical Gazpacho
Soup – Chilled – –

INGREDIENTS

1 1/2 L tomato juice
1 L unsweetened pineapple juice
1 large green capsicum, diced
2-3 large ripe tomatoes, diced
1 large papaya, diced
2 medium avocado, diced
1 red onion medium, finely chopped
1 bunch coriander, finely chopped
Juice of lime to taste, I use 1 or 2 limes
Hot pepper sauce to taste
Salt, pepper to taste

METHOD
All the diced and chopped vegetables are combined together and mixed with juices to soup consistency.
Quantity of all the ingredients are flexible, just use your good cook’s judgement. Adjust the seasoning and cool in the refrigerator.
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Tomato Soup
Soup – Vegetable – –

INGREDIENTS

4 large tomatoes, preferably organic (or several more smaller ones)
1 red capsicum
1 medium onion, chopped quite finely
4 cloves garlic, chopped or pressed
4 sun-dried tomatoes (or 1 T tomato puree)
Generous pinches of basil, rosemary and thyme
2 bay leaves
1 level T sugar
2 T lemon juice
Salt and black pepper to taste
Olive oil
1 T paprika (optional, enhances the colour)
Pinch of cayenne pepper (optional, gives it a bit more ‘bite’)

METHOD
1. Pre-heat your oven to maximum temperature. Roughly chop the tomatoes and pepper, then arrange on a baking tray. Sprinkle them with salt, pepper and herbs, then drizzle with olive oil.
2. Roast for about half an hour.
3. Meanwhile, gently fry the onion and garlic in a little olive oil or margarine for about 10 mins, then top up with about 300 ml / 10 oz of boiling water and add the sun-dried tomatoes (or tomato puree), the bay leaves, lemon juice, spices (if using) and sugar. Simmer for about 15 mins.
4. Remove the bay leaves and then hoik the sun-dried tomatoes and most of the onion out using one of those nifty spoons with holes in. Transfer to a blender and whizz for a minute.
5. By this time the stuff in the oven should be nicely roasted. Add it, oil and all to the blender and whizz for a bit longer, then pour this mixture back into the soup pan and give it a good stir. Can be served with a pretentious swirl of soy milk in it if you like.

NOTES
This beats the crap out of any rubbish in tins and will really help sort your impending cold out. Serves 2, eat with crusty bread (or foccacia bread if you want to pretend to be a proper Italian peasant).
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[Reply] – [link] – sounds deyumilicious!!! – [Nellacucina] – 2006/06/13 – 17:36
I am going to make this for dinner tonight!!! I never thought of roasting tomatoes!! Cool idea!!!
I can’t wait to try it!! I’m getting hungry already!!

[Reply] – [link] – Woo new dinner – [mincus] – 2006/06/13 – 21:31
Let us know how it turns out and send pictures!
[Reply] – [link] – dinner result!! – [Nellacucina] – 2006/06/14 – 18:18
The tomatoe soup was fantabulousamundo!! I made it for my Mom and I and the 2 of us ate nearly the whole pot! She is not vegan, but says this is the best tomatoe soup she has eaten in her life, and she is 72!! She liked it so much that she wants me to cook more vegan dinners for us when we eat togather!! Yippeee!!! Sorry, I dont have a digital camera,or I would send pics! Just think of 2 ladies trenchering down the soup with great gusto amidst a flurry of bread-passings and frequent trips to the kitchen for bowl re-fills and you will get the idea!!Thanks for the great recipie and great meal!!!
[Reply] – [link] – Best Tomato Soup – [sarita] – 2006/09/19 – 03:00
Best tomato soup I ever tasted. I omitted the red pepper and also roasted half a red onion with the tomatoes. SO good with garlic toasted bread!
[Reply] – [link] – INSANELY GOOD! – [JenDiggity] – 2008/02/08 – 20:48
I’ve been sick with a cold for the past week or so and I’ve been yearning for some nice, hot soup. I normally don’t even like tomato soup, but Trader Joe’s had this roasted garlic tomato soup that was to die for. I finally felt well enough to go out and buy some and, wouldn’t you know it, they no longer make it. All I’ve been able to think about for a week is garlicy tomato soup and how badly I want it! So I made this soup to satisfy my craving and, boy, am I glad I did. It’s better than anything that ever came from a jar. It made my house smell divine and it tasted so frickin good I couldn’t stop eating spoonfuls from the pan. My husband and I polished off the whole pot with a big loaf of crusty bread. I only had two roma tomatoes and a big handful of grape tomatoes, but the taste was delicious. It ended up pretty thick, but I could have easily thinned it out a bit and it would have been just as good. I will be making this soup on a very regular basis. THANK YOU!!!
[Reply] – [link] – Oooh – [spazmeister] – 2008/06/15 – 04:54
Wow, I looked up vegetarian tomato soup on google for school..
I never knew i would find something a delicious sounding as this!
I have used this on my homework, i hope you dont mind! But I had to take all the food that wasn’t originally from the rainforest, such as the bayleaves, the salt and pepper, and the capsicam! But as soon as I have time im going to make this for the family
I am so exciteeddd!
Ill commment back with the result!
My brother doesnt like soup though.. i dont know how that will go down
=]
from gracie

Tomato and Olive Soup
Soup – Vegetable – –

INGREDIENTS

2 small-medium onions
Half a carton (300 ml / 10 fl oz) passata
Handful of good olives, sliced
1 t each basil and oregano
1 T vegan pesto
1/2 t salt
4 cloves-entire bulb garlic, depending on personal preference
Olive oil
4 T or 2 ice cubes red wine

METHOD
1. Slice onions as thinly as poss and gently fry in the olive oil with most of the pressed garlic, the salt and the pan lid on, stirring every couple of minutes.
2. When onions are see-through and starting to get ’sticky’ (about 10-12 mins), stir in other ingredients and then simmer for about 10 mins. Leave to stand for a while before serving if possible.
posted by Ronny/Capybara Moonc
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Tom Kuay (Thai Banana Soup)
Soup – Fruit – –

INGREDIENTS

1 T groundnut oil
50 g / 2 oz spring onions, sliced
50 g / 1 oz garlic, sliced
200 ml / 7 oz coconut milk
400 ml / 14 oz vegetable stock
1/4 t ground white pepper
3 t soy sauce
1/4 t salt
1/2 t sugar
1 large banana, peeled and cut obliquely into thin slices
1 large fresh red chilli, sliced obliquely
Garnish
Fresh coriander leaves
2 limes, quartered
Spring onion strips

METHOD
Heat oil in a saucepan and fry the sliced spring onion and garlic quite fast. Add the remaining ingredients in order and cook for 5 minutes.
If you like, this soup can be blended: set aside about one quarter of the banana and chili slices, then cook the rest as above then puree the soup in a blender until smooth. Return the blended mixture to the pan, add reserved banana and chili slices and warm for 3 minutes.
Serve hot, garnished with coriander leaves, lime quarters and spring onion strips.
posted by Mr Falafel
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Tom Jieu Fak Ton (Thai Pumpkin Soup)
Soup – Vegetable – –

INGREDIENTS

1 t finely sliced lemon grass
1 t peeled and sliced galangal
1 T fresh basil leaves
1/2 green pepper, chopped
3 lime leaves
100 ml / 3 1/2 oz water
1 T groundnut oil
2 garlic cloves, chopped
10 shallots, thinly sliced
1 t crushed dried red chili flakes
1 small fresh red chilli, chopped
500 ml / 17 oz vegetable stock
50 g / 2 oz french (green) beans, chopped
3 T soy sauce
750 g / 1 1/2 lb cubed peeled pumpkin
1 t sugar
1 t ground white pepper
1 T crunchy peanut butter
3 t curry powder
175 ml / 6 oz coconut milk
2 t cornflour (cornstarch)

METHOD
Blend the lemon grass, galangal, basil, green pepper, lime leaves and water in a large blender or food processor, then strain and throw away the excess water but reserve the puree.
Heat the oil in a large saucepan. Add the garlic, shallots and dried and fresh chillies and stir fry over high heat for 1 minute. Add the puree, 400 ml / 14 oz of the stock, the french beans, soy sauce and pumpkin. Stir over moderate heat. Add the sugar, pepper, peanut butter and curry powder and stir again. When the pumpkin is tender, after about 10 mintues, add the coconut milk and bring to a hard boil for 1 minute.
Blend the remaining stock with the cornflour until smooth, add to the soup and stir to thicken. Ladle the soup into large serving bowl.
posted by Mr Falafel
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Thai Spiced Sweet Potato Soup
Soup – Vegetable – –

INGREDIENTS

1 onion, finely chopped
2 garlic cloves, crushed
3 cm / 1 inch fresh ginger, finely chopped
2 stalks lemon grass, finely chopped
2 red chillies, sliced plus extra to serve
3 limes, 1 juiced and 2 cut into wedges, to serve
3 T peanut oil
500 g / 1.1 lb sweet potatoes (about 2 large), cut into large chunks
500 ml / 17 fl oz canned coconut milk
500 ml / 17 fl oz vegetable stock
Sea salt
Freshly ground black pepper

METHOD
To make the spice paste, put the onion, garlic, ginger, lemon grass, chillies, lime juice and half the oil in a blender or spice grinder and puree until smooth (add a little water if necessary).
Heat the remaining oil in a saucepan. Add the spice paste and fry gently for 5 minutes. Add the sweet potatoes, coconut milk and vegetable stock. Simmer until the sweet potatoes are soft.
Transfer to a blender and puree until smooth. Season to taste and reheat, if necessary. Top with the sliced chillies and serve with wedges of lime.
Serves 4.
posted by Mr Falafel
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Sweet Potato and Tomato soup
Soup – Vegetable – –

INGREDIENTS

1 onion
2 to 3 large sweet potatoes (the pink fleshed variety), peeled and roughly chopped
1 tin of tomatoes (approximately 400 grams / 12 ounces)
Salt and black pepper to taste
A little olive oil
Optional Ingredients

2 to 3 cloves of garlic

METHOD
Fry the onion and garlic in the olive oil for a few moments. Add the sweet potatoes and tomatoes and simmer until the potatoes are just tender. Add the salt and pepper and liquidize until smooth.
My family loves this soup with some whole-wheat pasta and fresh herbs on top, but you could also use rice or just have it on it’s own with some bread.

NOTES
This soup is rich in vitamins A, C and E and also quite high in iron. If topped with pasta or rice it is also a good source of protein and carbohydrate.
Recipe provided by Lucy from http://www.veganfamily.co.uk/
posted by Lucy
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Summer Pasta and Vegetable Soup
Soup – Vegetable – –

INGREDIENTS

Step 1
1 Tablespoon Oil, preferable Olive Oil
1/2 medium Onion, chopped
1/4 cup green Onion, chopped
1/4 cup diced Red Bell Pepper
4 Ounces White Mushrooms, sliced
Step 2
2 small Carrots, sliced in rounds
1/2 Cup diced Zucchini
1/4 Cup frozen Peas
7 Cups Water
1/4 Teaspoon Black Pepper
1/2 Teaspoon Salt
1-1/2 Tablespoons Vegetable Bouillon
1 Teaspoon dried Thyme
Step 3
1/2 Cup dry Whole-Wheat Spaghetti, broken into 1 inch pieces

METHOD
Saute the all of the ingredients from Step 1 until the Onions are translucent.
Add in all of the ingredients from Step 2. Let simmer until veggies are cooked, about 30 minutes.
Then add in the Pasta. Let cook ten more minutes, or until pasta is cooked.
Add more water during boiling if necessary.

NOTES
(Makes Four servings)
This soup has a light and fresh taste that is perfect for spring or fall, when the weather is cool and you want something hot, but light.
Recipe Provided by Tracy from A Veg*n For Dinner
posted by Tracy

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Spicy Sweet Potato, Spinach and Coconut Soup
Soup – Vegetable – –

INGREDIENTS

1 T vegetable oil
1 onion, chopped
1 t chilli powder
2 t ground ginger
2 garlic cloves, crushed
1.2 L / 2 pints vegetable stock
750 g / 1 lb 11 oz sweet potatoes, peeled and diced
250 g / 9 oz button mushrooms, sliced
1 x 400 ml / 13.5 fl oz coconut milk
1 x 225 g / 8 oz pack of baby spinach
Juice of lime or lemon
Fresh coriander

METHOD
Heat vegetable oil in a saucepan and fry onion until soft. Stir in chilli powder, ground ginger and garlic cloves. Add vegetable stock, sweet potatoes and button mushrooms and simmer for about 10 minutes until tender. Then add coconut milk and baby spinach and simmer for about 2-3 minutes or until the spinach just starts to wilt. Stir in the juice of a lime or lemon and season. You can sprinkle on some fresh coriander just before serving.
posted by Mr Falafel
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Spicy Dal and Carrot Soup
Soup – Legume – –

INGREDIENTS

4 oz / 115 g split red lentils, washed and drained
2 pints / 950 ml vegetable stock
12 oz / 340 g carrots, peeled & sliced
2 onions, chopped
1 x 8 oz / 230 g can chopped tomatoes
2 garlic cloves, chopped
2 T oil
1 t ground cumin
1 t ground coriander
1 fresh green chilli, seeded & chopped
1/2 t ground turmeric
1 T lemon juice
Salt
1/2 pint / 250 ml soya milk
2 T chopped fresh coriander

METHOD
Place lentils, 1 1/2 pints / 700 ml stock, carrots, onions, tomatoes, and garlic in large saucepan. Bring to the boil, reduce heat, cover and simmer for 30 minutes (until veg and lentils are tender).
Meanwhile, heat oil, add cumin, coriander, chilli and turmeric and fry gently for 1 minute. Remove from heat, stir in lemon juice and salt to taste.
Puree soup (in batches if necessary) in blender/food processor. Return to the saucepan, add spices and rest of stock, and simmer for 10 minutes.
Add soya milk, taste, and adjust seasoning as necessary. Stir in chopped coriander and reheat gently. Serve.

NOTES
From my “Indian Vegetarian Cooking” book (Louise Steele).
posted by Juliet
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Spicy Bean-Wheat Soup
Soup – Legume – –

INGREDIENTS

2 T dry beans (pinto, navy, garbanzo, adzuki, anything), cooked
6 T wheat berries, cooked
1 T oil
1 medium onion, chopped
1 carrot, sliced
2 stalks celery, sliced
2 cups vegetable stock
1 t cardamom
Dash thyme
Dash cayenne
2 large or 5 small mushrooms, sliced
Salt to taste

METHOD
In a saucepan heat the oil and saute the onion, carrot, and celery for a few minutes. Add the herbs and saute a few more minutes.
Add the stock, bring to a boil, cover, reduce heat, and simmer until veggies are tender, about 30 minutes.
Add the drained, cooked beans and cooked wheat berries. Continue to simmer until the beans and wheat berries are heated through.
Add the sliced mushrooms for the last 5 minutes of cooking. Salt to taste and serve.
posted by Medellia12
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Soupe Au Pistou
Soup – Legume – –

INGREDIENTS

4 T olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
2 sticks celery, finely chopped
225 g / 8 oz carrots, finely diced
2 x 425 g / 15 oz cans cannellini (or white or navy) beans, drained and rinsed
900 ml / 1 1/2 pints vegetable stock
425 g / 15 oz can chopped tomatoes
2 T tomato puree
3 T vegan pesto (or olive oil and fresh basil whizzed together)
Salt and freshly ground black pepper
To serve:
Crusty bread
Small bunch of fresh basil

METHOD
Heat oil in large, heavy based saucepan. Fry the onion, garlic and celery for 5-10 minutes until beginning to brown. Add the carrots and cook for a further 5 minutes.
Blend one can of cannellini beans with 300 ml / 1/2 pint of vegetable stock to make a coarse paste. Stir in the whole beans, chopped tomatoes, and tomato puree and remaining vegetable stock and bring to the boil. Reduce the heat and simmer for about 30 minutes until all the vegetables are tender. Stir in the pesto, making sure it is evenly distributed. Season to taste.
Serve the soup hot, garnished with basil, with warm crusty bread.
posted by Mr Falafel
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Soup with Four Kinds of Beans
Soup – Legume – –

INGREDIENTS

1 T oil
1 onion, chopped
1 cloves garlic, minced
1/2 t chili powder
3 t dried coriander
1 T cumin powder
1 T tomato puree
2 x 400 g / 14 oz cans chopped tomatoes
500 ml / 2 cups / 17 fl oz vegetable stock
750 g / 1 2/3 lb four bean mix
2 T fresh basil, sliced
Salt and pepper

METHOD
Heat oil in a big pot, fry onion and garlic for 3 minutes. Add chili powder, dried coriander and cumin (not the whole seeds). Fry for 1 minute. Add tomato puree, chopped tomatoes and vegetable stock. Bring it to boil, turn down the heat and let it simmer for 10 minutes. Add mixture of four different kinds of beans from can. Let it simmer for 5 minutes. Finally add fresh basil and taste with salt and pepper.

NOTES
I just made this soup and ate some of it. It’s from “Fast Vegetarian” where it’s called “Soup with Four Kinds of Beans”.
posted by Nikitta/MEow
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Soul Soup
Soup – Vegetable – –

INGREDIENTS

Various root vegetables (potatoes, carrots, parsnips etc)
Celery
Onion
Garlic
Olive oil
Vegetable stock
1-2 bay leaves
Salt and pepper
Sage, savory or thyme
TVP chunks (optional)
Greens of choice (optional)

METHOD
Just toss a pile of various root vegetables in a pot (potatoes, carrots, parsnips, etc) plus lots of celery, onion and garlic. Saute in a bit of olive oil, then cover with vegetable stock and bring to a boil. add a bay leaf or two, some salt and pepper, some sage or savory or maybe some thyme and simmer until veggies are cooked. For a chicken-y effect, toss in some small chunks of TVP. You can also add some greens to this if you are so inclined; I quite like baby bok choy added to this soup.

NOTES
This may not get rid of your cold symptoms, but it will make you feel better for a little bit. I’ve got a bit of a cold right now too, but I’ve been wallowing in the lemongrass mushroom soup from the Thai restaurant a couple of blocks away.
posted by Sheryl Kirby
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Sopa De Nopal (Cactus Soup)
Soup – Vegetable – –

INGREDIENTS

8 oz / 230 g can nopalitos
1 quart / 1 L boiling salted water
1/8 t baking soda
2 whole cloves garlic
1 small onion, sliced
2 lb / 900 g green tomatillos, roasted in a skillet
1 quart / 1 L water
1 chipolte chile
1/2 t marjoram

METHOD
Roast the tomatillos in a skillet for 5 minutes, turning occasionally. Blend the tomatillos with the garlic and 1 cup of the water. Strain and add the nopalitos, the chipolte chile, plus 3 more cups of water. Add the marjoram, bring to a boil and salt to taste. Serve with tortillas warmed in a dry skillet, wrapped in a cloth napkin.

NOTES
From ‘A Taste of Mexico’ by Kippy Nigh.
posted by Mr Falafel
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Shawrbat ‘Adas bi Thoom wa Kammoon (Palestinian Lentil and Garlic Soup Flavoured with Cumin)
Soup – Legume – –

INGREDIENTS

2 T olive oil
1 head of garlic, peeled and crushed
1 small hot pepper, finely chopped
2 T finely chopped fresh cilantro (coriander)
4 medium tomatoes, finely chopped
1 medium potato, cut into small cubes
3/4 cup lentils, rinsed
2 t ground cumin
Salt and pepper to taste
6 1/2 cups water

METHOD
Heat oil in a saucepan and saut=E9 garlic, hot pepper and cilantro over medium heat for 5 minutes. Add tomatoes and saute another 5 minutes; then stir in remaining ingredients and bring to boil, adding more water if necessary. Cover and cook over medium heat for 45 minutes. Serve hot.
posted by Mr Falafel
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Sea Vegetable Miso Soup
Soup – Vegetable – –

INGREDIENTS

4 garlic cloves, minced
2 onions, diced
3 carrots, diced
2 celery stocks, diced
1 t onion powder
1 t garlic powder
4 T bragg’s or tamari
1 t parsley flakes
7 cups of water or stock
Stick of kombu or sea vegetable of choice
6 T miso paste
1 cup noodles (cooked)

METHOD
In a soup pot, saute the garlic and onions in a small amount of oil or water. When onions are soft, add the remaining vegetables and seasoning (except miso). Add the water or vegetable stock along with the sea vegetable of choice and simmer until all vegetables are soft. Remove 1 cup of hot broth from pot and mix with the miso until blended. Pour this back into soup pot. Stir. Add noodles. Serve hot.
posted by Mr Falafel
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Roasted Tomato Soup
Soup – Vegetable – –

INGREDIENTS

900 grams / 2 pounds vine ripened tomatoes, halved
3 tablespoons olive oil
4 cloves garlic, unpeeled
1 liter / 2 pints vegetable stock
Fresh basil
1/2 tablespoon balsamic vinegar
Salt and ground black pepper

METHOD
Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 195C/385F for 1 hour. Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.
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Roasted Squash Soup
Soup – Vegetable – –

INGREDIENTS

1/2 medium kabocha or other winter squash, about 1 lb / 450 g, seeds scraped out
1 small head of garlic, intact
1 quart / 1 l water
4 oz / 225 g silken tofu
1 t garam masala
1 bay leaf
1/2 t salt
1 T frozen apple juice concentrate
Optional
1/2 cup toasted hulled pumpkin seeds
Pumpkin seed oil (the greenish kind from Austria)

METHOD
Set garlic on a lightly greased or parchment-lined baking sheet and set the squash on top of it so the garlic’s inside the seed cavity. Bake @ 400F/205C for about 45 minutes, till the squash is easily pierced with a fork.
Peel the squash and garlic, break the squash up into pieces, and put them in a pot with the water, tofu, garam masala, bay leaf, and salt. Bring to a boil, then turn the heat down and simmer, covered, for about 20 minutes.
Take out the bay leaf and puree everything thoroughly (be sure the tofu disappears and doesn’t look like little icky specks). Taste the soup, and if it’s a little too bitter add the apple juice. Put the bay leaf back and reaheat the soup.
To serve, put in bowl and sprinkle on some pumpkin seeds. Drip on some pumpkin oil in an attractive patern.

NOTES
Here’s a soup recipe I made up on Saturday. It sounds about like most squash soups, but my mother thought it was sufficiently tasty and unusual to warrant writing it down. The pumpkin oil is optional – it’s tasty, but very expensive and not worth buying just for this soup.
posted by rebecca
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Roasted Carrot Soup with Coconut Milk
Soup – Cream – –

INGREDIENTS

6 tablespoons vegetable oil
450 grams / 1 pounds carrots, diced
25 grams / 1 ounces margarine
1 onion, chopped
2 garlic cloves
2.5 centimeter / 1 inch piece of fresh root ginger, chopped
1 stick lemongrass, finely chopped
1 red chilli, finely sliced
1/2 teaspoon curry powder (or garam masala)
1 teaspoon coriander seeds
400 milliliter / 14 fluid ounce can coconut milk
700 milliliters / 1 1/2 pints vegetable stock
2 tablespoon lime juice
2 tablespoon fresh coriander (cilantro) chopped
Salt and fresh ground black pepper

METHOD
Pre-heat oven to 200C/390F. Heat the oil in an ovenproof dish and roast the carrots for 25 minutes or so until lightly golden and tender. Set aside.
Melt the margarine in a large pan, add the onion, garlic, ginger, lemongrass, chili, curry powder and coriander and cook over a low heat for 5 minutes to allow the spices to release their fragrances. Stir in the roasted carrots, coconut milk and stock and bring to the boil. Reduce the heat to low and simmer gently for 8-10 minutes.
Remove from the heat and season with salt and pepper to taste. Add the lime juice and coriander and stir well. Serve hot.
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Roasted Apple, Onion and Sweet Potato Soup
Soup – Fruit – –

INGREDIENTS

1 1/2 t fennel seeds
1 t cumin seeds
450 g / 1 lb baby onions, quartered
3 large sweet potatoes, peeled and roughly chopped
3 apples (ie granny smith)
3 T olive oil
900 ml / 1 1/2 pints vegetable stock
Salt and pepper to taste
Handful of fresh tarragon leaves to serve

METHOD
Preheat oven to 230C/450F. Dry fry the fennel and cumin seeds in a heavy-based frying pan over a moderate heat, turning frequently for 3 minutes or unti they start to go brown and pop. Coarsely crush the seeds using a pestle and mortar.
Put the onions and sweet potatoes into a roasting dish. Core and roughly chop the 2 apples and add them to the dish. Sprinkle the crushes seeds over the vegetables and apples and season with salt and pepper. Drizzle 2 T olive oil over the top. Roast for 25 minutes, then turn the vegetables over and roast for a further 25 minutes. The onions should be tender when pierced with a knife. Remove 2 potato chunks and 8 onion quarters and set them aside.
Put half the remaining vegetables into a food processor with half the stock and process to a smooth paste. Transfer to a saucepan. Repeat with the reminaing vegetables and stock. Warm the soup over a gentle heat.
Chop the reserved apple and saute in some olive oil along with the reserved onion and potato until golden. Add to the soup and warm through.
Serve in 4 bowls with a scattering of tarragon leaves.
posted by Mr Falafel
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Roast Fennel and Tomato Soup
Soup – Vegetable – –

INGREDIENTS

1 bulb fennel, thickly sliced
6 oz / 170 g cherry tomatoes
1 carrot, chopped
1 T olive oil
2 cloves garlic, peeled
1 t rosemary
1 bayleaf
1 1/2 pints / 700 ml veggie stock
1 T balsamic vinegar

METHOD
Chop up fennel & place in baking dish with the tomatoes, garlic & carrot. Roast in olive oil at 180C/350F for an hour or until soft.
Tranfer ingredients to a sacepan & add stock & herbs. Simmer for 10 mins. Take off the heat & liquidize. Season to taste. Pass through a fine sieve.

NOTES
A Mrs Falafel original recipe.
posted by Mr Falafel

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[Reply] – [link] – Delicious! – [HughC] – 2007/01/21 – 08:15
This soup is really delicious and not too heavy of you pass it through a sieve. Any suggestions what to do with all the fibre left in the bottom of the sieve?

Rice Soup
Soup – Rice – –

INGREDIENTS

2 cloves of garlic
1 L of vegetable extract
50 g / 1 3/4 oz cooked rice
150 g / 5 1/3 oz mushrooms
1/2 lemon
1 t soy-sauce
2 t sugar
2 t fresh, shredded ginger
1 small red, chili pepper
White pepper
2 spring onions

METHOD
Peel the garlic and slice it thinly. Bring the vegetable extract to boil with the rice and the garlic. Cleanse and slice the mushrooms and drip a bit of lemon juice on them. Add them to the soup and let it simmer with soy-sauce and sugar. Add ginger and the whole, small chili pepper. Taste with white pepper and salt if preferred. Let it simmer for 5 minutes with no lid. Slice the spring onions. Remove the chili pepper.
Serve the soup with the spring onions sprinkled on top.

NOTES
I once found this recipe in a sports magazine, tried it and liked it. Now, as I was getting my books in order I found that recipe again and thought I’d post it here, as I think it’s great :0)
posted by Nikitta/MEow
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Really Easy Pasta Fagioli
Soup – Legume – –

INGREDIENTS

2 T olive oil
1 onion, roughly chopped
2 garlic cloves, finely chopped
600 ml / 1 pint vegetable stock
400 g / 14 oz can cannellini beans (navy beans, white beans etc), drained
200 g / 7 oz can chopped tomatoes, drained
125 g / 4 oz small pasta shapes
4 T chopped fresh parsley
Salt and pepper to taste

METHOD
Heat the oil in a large saucepan and cook the onion and garlic for 5 minutes until softened.
Add the stock, beans and tomatoes and simmer together for 10 minutes. Add the pasta and cook for a further 10-15 minutes until tender.
Stir in the parley and season to taste with salt and pepper. Serve immediately.
posted by Mr Falafel
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Quick Curried Pea Soup
Soup – Vegetable – –

INGREDIENTS

1 can (400 g / 14 oz) peas
1 T grated onion
1 heaped t curry powder
As required sea salt
30 g / 1 oz / 2 T margarine
570 ml / 19 fl oz / 2 1/3 cups soymilk

METHOD
Blend all the ingredients together in a liquidizer, except the margarine.
Pour the mixture into a large saucepan and heat gently. Add the margarine and mix well.
Serve when well heated.
posted by Mr Falafel
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Quick Chilled Cucumber Soup (Raw)
Soup – Chilled – –

INGREDIENTS

3 medium cucumbers, peeled, seeded and coarsely chopped
1 small or 1/2 large fresh pineapple, peeled, cored and coarsely chopped
6 large fresh basil leaves
6 large fresh mint leaves
Small mint and basil leaves for garnish

METHOD
In a blender or food processor, combine chopped cucumber, chopped pineapple, large basil and mint leaves. Blend until fairly smooth. Chill thoroughly before serving. Serve soup garnished with small mint and basil leaves.
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Quick Attack Lima Bean Soup
Soup – Legume – –

INGREDIENTS

2 cups water
2 cups fresh lima beans
1 cup blanched peas
1/2 cup diced squash
1/2 cup diced zucchini
1/2 cup chopped scallions
1/4 cup dill weed

METHOD
Chuck everything into a large saucepan. Add the lima beans and bring to a nasty boil, then reduce heat and simmer for about seven minutes (until tender). Mash everything with extreme prejudice. Return to heat for a few minutes and serve.

NOTES
This doesn’t take very long and is a good thing to make after coming home from the farmer market.
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Pumpkin Soup
Soup – Vegetable – –

INGREDIENTS

1 lb / 450 g pumpkin, cut into cubes
Stock cube
3 cups water
1 medium onion
Nutmeg, salt and pepper
Oil, marg or butter
1 metric bit of spaghetti, like maybe 20 sticks

METHOD
Chop and fry the onion until soft. Add the pumpkin, the stock cube and the water and bring to the boil. Cover and simmer for 15 minutes on low heat. Remove from heat, put the whole lot in a blender and blend it smooth. Return to pot. Add a pinch of nutmeg, a pinch of salt, and pepper to taste. Break spaghetti up into little pieces. Add last cup of water. Bring back to boil, cover and simmer for another 15-20 mins, or until spaghetti is done. Serve with bread and a light sprinkling of nutmeg.

NOTES
I found this to be a nice savoury autumnal dish. Very filling and warms you up nicely. Bon appetit, y’all.
posted by Rocketboy
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Potato Leek Soup
Soup – Vegetable – –

INGREDIENTS

500 g / 1.1 lb potatoes
2 leek stalks
2 apples (can be omitted)
Salt
Pepper
1 dl / 100 ml / 3.4 fl oz olive oil
1 litre / 2.1 pints of water

METHOD
Peel and dice potatoes finely. Clean the leeks and slice one of them roughly, the other finely. Shred the apples, roughly. Saute the potatoes and the roughly cut leek, with salt and pepper. Add the apples. Turn and add water. Let it boil until the potatoes are tender and blend the soup while adding olive oil (add, if you like, a splash of white wine). Sprinkle with the finely sliced leek and serve…
posted by Nikitta/MEow
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Potage St Germain (Fresh Pea Soup)
Soup – Vegetable – –

INGREDIENTS

3 cups peas (thawed if you’re using frozen)
2 small onions
Margarine
Salt and pepper

METHOD
Finely chop and saute the onions in margarine in a pot for a few minutes. Add 2 cups of water and the peas. Bring to the boil. Cover and let simmer for 12 minutes if using frozen peas, 18 minutes if using fresh peas. Stir occasionally. Remove from heat and blend the peas in a blender until you get a smooth green soup.
That’s it. Serve with cretins if you have them, or dip bread in it. Good, quick, easy and warms you up quickly.
posted by Rocketboy
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Portugese Kale and Potato Soup
Soup – Legume – –

INGREDIENTS

1 large spanish onion
1/4 cup olive oil
2 large cloves garlic
Pinch of crushed hot pepper flakes
3-4 medium size potatoes
2 packs boullion, vegetable flavour
Carrots (optional)
1/2 – 3/4 lb (225 g – 350 g) kale
2-3 T of Braggs Liquid Aminos, or shoyu, tamari or soy sauce to taste
1/2 T salt
Dash of tabasco
Seasoning

METHOD
Peel and chop onion and put into large soup kettle. Add olive oil, garlic, hot pepper flakes. Saute all of the above.
While onions are cooking, peel potatoes and cut coarsely into 1.5 inch / 4 cm pieces (you can also scrub the potatoes and leave skins on).
Add potatoes to soup pot with 1 quart / 1 L water. Bring to a boil then lower heat and simmer until potatoes are soft. I add 2 packs of G. Washington (or any other brand) beef or chicken flavor boullion for seasoning. Optionally, you can also add cut up carrots for color and flavor.
When done use a fork or potato masher to crush the potatoes a little.
Wash kale with hot water. Remove tough stems, roll leaves up tightly and shred with a sharp knife.
Add kale to soup with Braggs Liquid Aminos, or shoyu, tamari or soy sauce to taste, salt and tabasco. Simmer until kale is done (soft). Add freshly grated pepper and correct seasonings to taste.

NOTES
This is one of my favorite soup recipes. It’s delicious right away, and even better the next day.
posted by Journaler
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Pomegranate and Spinach Soup
Soup – Fruit – –

INGREDIENTS

2 pomegranates, halved
1 T margarine
1 small onion, finely chopped
2 t finely chopped fresh ginger
20 large spinach leaves
1/2 t cumin
4 T soya cream
Salt and freshly ground black pepper to taste

METHOD
Hold the pomegranate halves with the cut-side down and tap all the way around with the handle of a knife. Remove seeds and be sure to discard and white membrane.
Melt the margarine over a medium low heat and fry the onion and ginger until the onion is soft but not brown.
Reserve 1 tablespoon of the pomegranate seeds and add the rest to the onion and ginger, followed by the spinach and cumin. Pour in 450 ml (3/4 pint) warm water. Bring to the boil and reduce heat, cover and cook for 5-6 minutes.
Remove from the heat, cool slightly, then puree. Sieve the soup and return to the pan. Add the soya cream and heat gently without boiling. Season well with salt and pepper.
Pour the soup into 4 bowls and sprinkle over the reserved pomegranate seeds and serve.
posted by Mr Falafel
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Plantain and Corn Soup
Soup – Vegetable – –

INGREDIENTS

2 T vegetable oil
1 onion, chopped finely
1 clove garlic, crushed
275 g / 10 oz yellow (half ripe) plantains, peeled and sliced
1 large tomato, skinned and chopped
175 g / 6 oz sweetcorn kernels (fresh or frozen)
1 t dried or 2 t freshly chopped tarragon
950 ml / 2 pints vegetable stock
1 green chilli, de-seeded and chopped finely
Pinch of grated nutmeg
Salt and pepper to taste
2 sprigs of fresh tarragon to garnish

METHOD
Heat the oil in a large saucepan and add the onion and garlic. Fry for 5-6 minutes over a medium heat until the onion soft.
Add the plantains, tomato and sweetcorn and cook for 5 minutes, stirring. Add the tarragon, stock, chilli, nutmeg and salt and pepper to taste. Simmer for 10-15 minutes or until the plantain is tender. Serve garnished with fresh tarragon.
posted by Mr Falafel
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[Reply] – [link] – Kale addition – [casemnor] – 2003/12/29 – 15:52
This soup is wonderful! I make it often. I always add a couple cups of chopped kale which I think really adds to the recipe.

Pasta E Fagioli (Pasta with Bean Broth)
Soup – Legume – –

INGREDIENTS

1 carrot, chopped
2 stalks celery, chopped
4 cloves garlic, crushed
2 x 480 g / 17 oz cans beans (cannellini, red kidney, navy, pinto orromano)
2 cups or so vegetarian stock
450 g / 1 lb ripe plum tomatoes, chopped, or a 450 g / 16 oz can diced tomatoes
2 T chopped fresh Italian parsley
1 t marjoram
450 g / 1 lb pasta, such as farfalle (bows), penne or ziti
Chopped parsley for garnish
Optional: soy parmesan

METHOD
Put a large pot of salted water to boil for the pasta.
In a large non-stick or lightly oiled pot, steam-fry the carrot, celery and garlic in their juices for 3-4 minutes. Add the beans, broth, parsley and marjoram. Cover and simmer over low heat for 5 minutes.
Meanwhile, cook the pasta in the boiling water until al dente. Drain the pasta and add to the pot with the vegetables. Taste for seasoning. Serve in bowls with a sprinkle of parsley and soy parmesan and crusty bread on the side.

NOTES
From ‘Nonna’s Italian Kitchen’, by Bryanna Clark Grogan.
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[Reply] – [link] – A bit of beratement – [elementalist] – 2007/08/22 – 17:15
As a chef, I find exception with your term ‘Vegetarian Stock’, as it is not made from vegetarians. The proper name is ‘Vegetable Stock’ and any respectable recipe site would have the decency to use the proper names for things. One does not call ‘Mushroom Stock’ ‘Mushroometarian Stock’ or any other such nonsense. Shame on you.

Pasta e Fagioli
Soup – Legume – –

INGREDIENTS

6 oz / 175 g macaroni
1 small onion
1 small clove garlic
1 T olive oil
1/2 a can (15 oz / 440 g) beans (navy, borlotti, pinto, etc)
1 T tomato paste
2 T water
1 t sweet basil
1 T minced parsley
Freshly ground black pepper
1 T imitation bacon bits

METHOD
Cook the macaroni in boiling, lightly salted water until just tender.
Meanwhile, chop the onion and garlic finely. Saute in the oil in a saucepan for about 3 minutes.
Add the beans, tomato puree (paste), water and basil. Bring to the boil, then lower heat and simmer uncovered for about 5 minutes.
Drain the macaroni and add it to the saucepan, along with the parsley, imitation bacon bits. Add black pepper to taste. Mix well and cook for a couple minutes longer.
posted by Mr Falafel
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Parsnip and Wild Rice Mulligatawny
Soup – Rice – –

INGREDIENTS

60 grams / 2 ounces wild rice
60 grams / 2 ounces margarine
1 onion, chopped
1 garlic clove, crushed
450 grams / 1 pound parsnips, diced
1/2 teaspoon turmeric
2 teaspoons curry powder
1.5 liters / 3 pints vegetable stock
1 green apple, peeled and diced
125 milliliters / 1/2 cup unsweetened coconut milk
2 teaspoon chopped fresh coriander leaves
Salt and freshly ground black pepper

METHOD
Place the wild rice in large pan. Add 450 ml / 2 pints of water, or enough to cover the rice, bring to the boil, reduce the heat and simmer for 30-40 minutes until the rice is tender. Drain.
Heat the margarine in a separate pan. Add the onion and garlic and fry over a low heat for 5 minutes until soft. Add the parsnips, turmeric and curry powder and cook for a further 2-3 minutes to allow the spices to release their fragrances.
Pour in the stock and add the diced apple. Stir well, then simmer for 40 minutes until the parsnips are tender.
Puree the ingredients until smooth in a blender or food processor. Strain through a coarse strainer or sieve and season to taste. Return the soup to the pan and stir in the coconut milk, reserving 4 t. Bring almost to a boiling point, remove from the heat and stir in the wild rice and coriander. Serve with a swirl of reserved coconut milk.
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Onion and Garlic Soup
Soup – Vegetable – –

INGREDIENTS

4 medium onions
4 cloves garlic
1/2 t salt
2 t stock powder (i use marigold vegan bouillon)
2 t dried chives
Knob of marg (or use 3 T oil if you prefer)

METHOD
1. Thinly slice the onions, press the garlic and then gently fry with the salt, covered, for 30-35 mins (until the onions start to turn brown and smell sweet), stirring every few mins. The long cooking time is important.
2. Add the chives, half a litre (a bit less than a pint) of boiling water and the stock powder. Bring to the boil, then simmer for 5 mins.
Best left to stand for a little while before serving.
posted by Ronny/Capybara Cake
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Mushroom Soup
Soup – Vegetable – –

INGREDIENTS

2 tablespoons oil
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks
1/2 cup sliced celery
1 teaspoon fresh thyme leaves
900 grams / 2 pounds cleaned and sliced white mushrooms
6 cups vegetable broth
Salt and black pepper to taste
Chives

METHOD
Saute the carrots, onions, leeks, and celery in a large pot and cook until tender but not browned, about 10 minutes. Stir in the thyme and mushrooms and cook for 5 minutes, until the mushrooms have softened. Add the stock, salt and pepper, and simmer, covered, for 30 minutes.
Puree the soup in a food processor or blender in as many batches as necessary. Adjust seasoning to taste.
Serve in warm bowls with a sprinkling of chives.
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Mushroom Dill Soup
Soup – Vegetable – –

INGREDIENTS

4 tablespoons margarine
2 cups chopped onion
Salt and freshly ground black pepper
280 grams / 10 ounces fresh mushrooms
1 tablespoon finely minced fresh dill
2 cups vegetable stock
1 tablespoon tamari sauce
1 cup soy milk
2 teaspoons fresh lemon juice
1/2 cup soy yoghurt
1/2 chopped fresh parsley as garnish

METHOD
In a medium sized saucepan, saute the onions in 2 tablespoons of the margarine, stirring occasionally, until soft but not brown. Sprinkle lightly with salt. Add the mushrooms, dill, 1/2 cup broth, tamari sauce and paprika. Cover pot and simmer for 15 minutes.
Heat the remaining margarine in a saucepan. Whisk in the flour and cook, stirring until the mixture foams and bubbles. Remove from the heat, add the soy milk all at once, and whisk vigorously to blend well. Return to moderate heat and continue to whisk until the sauce is thickened and smooth, about 10 minutes. Stir in the mushroom mixture and remaining broth. Cover pot and simmer for 10-15 minutes.
Just before serving, add salt and pepper to taste, lemon juice, soy yoghurt, and extra dill if desired. Blend well and heat thoroughly, but do not boil. Serve garnished with parsley.
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Mushroom Barley Soup
Soup – Vegetable – –

INGREDIENTS

1/2 cup barley
1 1/2 cups water
1-2 tablespoons margarine
Onion
Garlic
Up to 450 grams / 1 pound mushrooms
1/2 teaspoon salt
2 tablespoons soy sauce
2 tablespoons sherry or vinegar
5 cups water or vegetable broth
Pepper

METHOD
Place barley with water and simmer for twenty minutes.
Melt margarine in a skillet and add enough onion and garlic for your discretion. Toss in mushrooms and salt and cook for 10 minutes. Add soy sauce and sherry/vinegar. Mix and add water/stock and simmer for 20 minutes, adding pepper.
Freezes well.
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Mrs Falafel’s Cauliflower Soup with Whole Spices
Soup – Vegetable – –

INGREDIENTS

1 t sunflower oil
1 t cumin
1/2 t coriander seeds
1/2 t fenugreek seeds
1 t fennel seeds
3 cardomon pods (split open)
1 onion, finely chopped
2 cloves garlic, chopped
1 medium cauliflower
2 medium potatoes, washed & cut into chunks
1 L / 2.1 pints veggie stock

METHOD
Heat the oil in a medium saucepan. Add the spices and fry for one minute then add the onion & garlic & fry until soft. Add potatoes & cauliflower & fry for 4 mins, then add stock. Bring to the boil & then simmer until veggies are soft.
Turn off the heat & allow to cool for a minute then liquidize and season to taste with salt & pepper.
posted by Mr Falafel
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Miyuk Kuk (Seaweed Soup)
Soup – Vegetable – –

INGREDIENTS

1 T sesame oil
1/2 lb / 225 g tofu, cut into cubes
1 clove garlic, minced
6 cups water
4 oz / 115 g dried miyuk seaweed soaked in water for 20 minutes and torn into 3 inch / 7.5 cm strips
2 T soy sauce
1 t salt
1/2 t black pepper

METHOD
In a large saucepan, heat the sesame oil over medium high heat. Fry the tofu for 2 minutes. Add the garlic and fry for 1 minute more. Add all the remaining ingredients. Simmer for 15 minutes and serve.
posted by Mr Falafel
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Minted Pea and Spinach Soup
Soup – Cream – –

INGREDIENTS

25 grams / 2 tablespoon margarine
1 large onion chopped
450 grams / 1 pound fresh spinach, washed
225 grams / 1/2 pound frozen peas, defrosted
850 milliliters / 1.8 pints vegetable stock
3 tablespoons freshly chopped mint
150 milliliters / 5 fluid ounces warmed soy cream, or soy yoghurt, or soy milk

METHOD
In a large saucepan, heat the margarine over a medium heat, add the onion and cook until softened (about 5 minutes). Shred the spinach, add to the pan and stir until it wilts. Add the peas and stir again. Gradually add half of the stock, stirring, and bring to the boil. Simmer for 5 minutes, stirring occasionally. Puree the soup in the blender. Return to the pan and add the chopped mint and stir for a further 2 minutes, then add the rest of the stock and heat it through. Remove the pan from the heat, stir in the soy cream and reheat soup gently. Serve garnished with fresh mint leaves and some croutons.
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[Reply] – [link] – Excellent – [globesetter] – 2003/10/22 – 17:21
This was delicious – I added a bit of nutmeg and grated lemon rind to the vegetable stock before adding it to the vegetables. Thanks for the wonderful recipe!

Minestrone Soup
Soup – Legume – –

INGREDIENTS

2 potatoes (tennis ball size)
1 large organic carrot
Small courgette
Approx 3 celery stalks (keep leaves)
Pasta for soup eg. fellini
1 can cooked cannellini beans (or borlotti, canned or preferably cooked earlier)
3 cloves garlic
1 can chopped tomatoes
3 fresh tomatoes
1/3 lemon
Vegetable stock,
Sea salt and black pepper

METHOD
Use a large pan to start boiling water – about 1/2 full.
Peel potatoes and slice into small cubes, add to saucepan. Add sea salt, dried mixed herbs and/or vegetable stock to saucepan.
Roughly chop half the celery eg. the toughest parts and add to the saucepan Peel carrot and finely dice carrot, courgette and celery into similar small cubes (eg. 1/4 inch / 7 mm). If you have fresh herbs use them, but add later to keep the flavour. Saute celery, courgette and carrots in olive oil (low heat).
Peel and crush garlic, add to celery and carrots. I might also have added some shredded cabbage if available.
Start to cook pasta – only a few minutes for fellini.
Before garlic scorches transfer sauteed veggies to the saucepan.
Chop tomatoes into fine pieces in a dish (to keep juices). Add canned tomatoes, chopped tomatoes, cooked beans, pasta and 1/3 lemon juice to saucepan (I would also have added some spinach if available).
Garnish with fresh chopped basil leaves. Serve with garlic bread.

NOTES
This may be possible to simplify, but was very successful with the g/f (“best meal ever had!”).
Serves 2-3.
posted by Agnostic
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Mexican Bean and Lime Soup
Soup – Legume – –

INGREDIENTS

Pinto beans
Salt
Fresh tomatoes, diced
Bell pepper, diced
Garlic, minced
Fresh or frozen corn
1-2 limes, juiced
Red and/or black pepper
Fresh cilantro

METHOD
Cook pinto beans from dried beans (this is important, beacuse the beans provide the thickening) and add salt to taste.
When the beans are starting to get soft add fresh diced tomatoes, bell pepper, and a few minced cloves of garlic.
When the peppers just start to get soft (5-10 mins?) add some fresh or frozen corn, the juice of one or two limes, red and/or black pepper.
Cook a few minutes longer and then serve with fresh diced cilantro.

NOTES
You really can’t go wrong with soup. You could add diced olives towards the end, or onions along with the garlic. Mexican oregeno, or cummin might also add to the soup, but it is nice to keep it simple with a good fresh limey taste.
posted by Chris
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Melon, Ginger and Mint Soup
Soup – Fruit – –

INGREDIENTS

1 ripe galia melon
1 t fresh sliced ginger
1 sprig of mint, stalk removed
75 ml / 1/3 cup orange juice
1 ripe nectarine

METHOD
Cut the melon in half, remove the seeds and scoop out the flesh. Liquidise the melon with the ginger and mint (retaining one leaf per person), add the orange juice and chill. Serve in bowls or scooped-out melon shells, and lay a couple of wafer-thin nectarine slices on top with a mint leaf.
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Mean Black Bean Soup
Soup – Legume – –

INGREDIENTS

1 ancho pepper, stemmed seeded and torn into small pieces
1 dried long slim cayenne pepper, stemmed and crushed
1/4 cup boiling water
2 tablespoons olive oil
1 medium onion, minced
1 carrot, minced
1 celery stalk, minced
1/2 cup peeled whole tomatoes with their juice
1/2 teaspoon black pepper
1/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground cummin
1 x 540 gram / 19 ounce can black beans
1 x 350 milliliter / 12 fluid ounce bottle stout or dark beer

METHOD
Place the ancho and cayenne peppers in a small bowl. Cover with the boiling water and set aside to cool.
Heat the oil in a large soup pot over medium heat. Add the onion, carrot and celery, stir well to coat with oil and saute for 2-3 minutesor until the onion is transparent.
While the onion is sauteing, puree the re-hydrated peppers along with the tomatoes in a blender for 1 minute, until smooth and free of chunks. Add the puree and the remaining ingredients to the pot, bring the soup to the boil, then reduce the heat to low. Cover and simmer for 30 minutes stirring often to prevent the beans from sticking to the bottom of the pot. Using a slotted spoon, remove 1 cup of the beans and set aside. Puree the rest of the soup in the blender or a food processor. Return the puree and the reserved beans to the pot and reheat over the lowest possible heat.
Stir well before serving.
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Marvelous Mushroom Soup (Raw)
Soup – Vegetable – –

INGREDIENTS

1/2 cup water
1/4 cup almond butter (raw)
1 1/2 cup quartered mushrooms
1 T liquid aminos (like braggs)
1 pinch sea salt (or dulse, better)
4 T finely chopped mushrooms

METHOD
In a blender, combine the water and almond butter, and blend. Add the quartered mushrooms, liquid aminos and salt (or dulse). Blend until smooth. Pour into individual bowls and top with the chopped mushrooms.
Yields: 1 cup
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Maeum Kuk (Spicy Rice Soup)
Soup – Rice – –

INGREDIENTS

1 tsp vegetable oil
1 small onion, cut into 1 inch pieces
3 cloves garlic, minced
4 cups vegetable broth
1 tsp gochujang (or chilli paste)
2 cups cooked rice
1/4 lb tofu, cut into bite size pieces
salt and pepper to taste

METHOD
In a skillet, heat the oil over medium-high heat. fry the onion and garlic for 2 minutes. Remove from the heat and set aside.
In a large pan, add the vegetable broth and gochujang. Heat to boiling, stirring constantly until the gochujang as dissolved
Add the rice, tofu, onion and garlic to the broth. Taste and season with salt and pepper. Simmer for another 10 minutes to allow the flavours to blend.
Serve hot.
posted by Mr Falafel
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Lima Bean, Mushroom and Barley Soup
Soup – Grain – –

INGREDIENTS

1 cup large dried lima beans
3 T coarse pearl barley
2 quarts / 2 L vegetable stock
1 cup dried mushrooms, sliced
1 medium onion, chopped
2 T fresh chopped parsley
1/2 cup diced celery
1 cup diced carrots
1/2 t celery salt
Salt to taste

METHOD
1. Wash lima beans and barley separately in cold water. Drain and transfer to soup kettle.
2. Add vegetable stock and remaining ingredients. Cover and bring to a boil.
3. Cook over low-medium heat until lima beans are soft, about 2 hours. Serve hot.

NOTES
From healthwell.com(.)
Serves 8.
The beans and barley help give substance to this vegetarian delight, while the dried mushrooms contribute their smoky-earthy flavor.
posted by SiT
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Lima Bean Soup
Soup – Legume – –

INGREDIENTS

1 medium onion, diced
4 stalk celery, minced
1 small bell pepper, minced
2 t oil
8 cups water
1 lb / 450 g lima beans
1 clove garlic, minced
1/4 t cayenne
1 1/2 t salt
1/2 cup fresh parsley, minced

METHOD
Saute the onion, celery and bell pepper in the oil for 5 minutes. Add the remaining ingredients except for the parsley, bring to a boil, lower heat to a simmer and cook for about 1 1/2 to 2 hours. Add the parsley, stir and serve.
posted by Mr Falafel
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Product Reviews
Amy’s Teriyaki Bowl
www.amys.com
Review by Rebecca Hess

Every time I bring an Amy’s Teriyaki Bowl to work with me I look forward to lunch all morning! Amy’s line includes many frozen and canned vegan foods that I happily eat on a regular basis. I love most Amy’s meals but this Teriyaki Bowl is a new favorite! It’s hard to believe that this is frozen convenience food.

Article continues below

The taste is amazing, a little sweet and a little sour and the texture of the rice and veggies is perfect. On top of all this, one bowl has only 2 grams of fat, 10 grams of protein, and satisfies 50% of your daily intake of both vitamins A and C. Amy’s uses the best organic ingredients and prepares their vegan meals according to a strict vegan ethic. This meal is so satisfying that I’ll bet even when you find time to cook you’ll find yourself throwing one of these masterpieces into the microwave.

Rebecca Hess lives in New Jersey with her husband Steve and their crazy cats. She holds a masters degree in theatre and loves being part of vegfamily and getting to try so many great vegan products!