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

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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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