VEGAN BLENDED VEGGIE "GET-BETTER" SOUP
I make this any time I, or anyone around me, has a cold. It may sound like bullhockey, but the last 3 times I was sick, I made this soup, ate nothing but this soup (and crackers and OJ) for an entire day and by the next morning I was feeling almost 100% better. It's light and tastey and very soothing on a sore throat. It also has lots of vitamins and stuff and is good for you whether you're sick or not! The ingredients are kind of approximate. Just grab whatever looks good at the grocery/market and throw it in!
Provided by tendollarwine
Categories Vegetable
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- When all the vegetables are chopped, heat the oil in a very large pot over medium heat. Add the onions, carrots, celery and teaspoon of salt. Sweat the vegetables to release their moisture. If they start to brown, turn the heat down a bit.
- Once the onions are translucent, add the rest of the vegetables, lentils and herbs. Add enough water to cover, bring to a boil, then turn down the heat and simmer for at least 35 minutes, until the vegetables are tender and the lentils are cooked.
- Remove the bay leaves and use an immersion blender to puree the entire pot of soup. If you don't have an immersion blender, then scoop out some of the soup in batches, puree in a food processor or blender, and add to an empty pot.
- Once all of the soup is blended, add salt and pepper to taste.
Nutrition Facts : Calories 187.1, Fat 4.2, SaturatedFat 0.6, Sodium 352.4, Carbohydrate 30.3, Fiber 12.1, Sugar 5.4, Protein 9.7
DELICIOUS VEGAN VEGETABLE SOUP
This delicious vegan vegetable soup uses lots of vegetables in a tasty, light broth, easy to adapt to your personal taste! Suggest adding cooked basmati rice when serving to make a complete meal. This will need salt and tastes better the second day. Also, cooking and prep time may not be entirely accurate. I invented this soup at 1 am - I'm a college student - but it is delicious.
Provided by mela.elle
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium heat. Add leeks, celery, red onion, green onion, jalapeno, basil, and rosemary. Cook and stir until vegetables are soft, about 10 minutes. Add cabbage, eggplant, carrots, tofu, and garlic. Add water to cover. Bring soup to a boil uncovered.
- Cover soup partially; reduce heat. Simmer, stirring occasionally, until vegetables are almost tender, about 20 minutes. Add tomato. Cook until vegetables are fully tender, about 10 minutes more. Season with salt.
Nutrition Facts : Calories 96.8 calories, Carbohydrate 15.4 g, Fat 3.3 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 60 mg, Sugar 6.4 g
BEST HOMEMADE VEGAN VEGETABLE SOUP
This hearty homemade vegan vegetable soup will wow you with flavor, plus it's easy to make and customize. Add more water to emphasize the broth, less to make the soup more hearty. Enjoy!
Provided by Chelsea
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
- Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.
Nutrition Facts : Calories 214.3 calories, Carbohydrate 34 g, Fat 5.5 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 327 mg, Sugar 2.6 g
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