Looking for different vegan soup recipe

[Guest guest]

I have been making my own soup now for several months. It is great

and I do try different variations but am looking for new ideas.

The recipes need to not only be vegan but also low-fat, high protein.

Thanks,

~Sylvia

Christmas is weird. I mean, think about it....how many days out of the

year do you get to sit under a dead tree and eat candy out of a sock?

*smile*

[Guest guest]

Because I have had recurring gall bladder infections, I am on a

permanent low fat [vegetarian] diet. We have in our family what my

husband refers to as glop. Glop is some version of beans, vegetables,

and some kind of grain. Although I am not vegan, I have developed a

system for making " Glop " as follows:

 

1. Save all of your vegetable & potato cooking waters. Cook your

veggies and potatoes in these waters--you have the beginnings of a

vegetarian stock [avoid adding salt during this process--it may

interfere with cooking the beans]. Save and freeze all of your

vegetable trimmings including cut off onion & garlic ends, peelings of

potatoes, zucchini, spinach stems, corn silk, gold beet stem ends,

stems from shiitaki mushrooms, etc. Also, I always add some turmeric

root [alzheimer's prevention] to the broth--I am able to buy it fresh

in my local Coop and freeze it for year-round use. [The only problem

with turmeric is that if you use the broth to make miso soup with

tofu, it will turn the tofu yellow :-)] When you have the cooking

waters and an adequate amount of vegetable trimmings, combine the two

and cook for about two hours until all of the nutrients are extracted

from the veggie trimmings. You may wish to be sure there are a few

extra nutrients in the broth--I usually am sure there are some

turmeric, shiitaki mushroom stems, bay leaves, onions, & garlic.

Strain and reserve. Freeze if you don't use it within a few days.

 

2. Soak your beans overnight in fresh water. You may wish to soak in

the vegetarian broth, but I do not because I am on a low acid diet as

osteoporosis prevention, so I drain off the soaking water saving it to

water plants later. I simmer the beans in the unsalted vegetarian

stock until I am ready to add the cut up vegetables.

 

3. I add seasonal vegetables and spices. For example, if I am fixing

minestrone, I add fresh or cooked tomatoes, onions, garlic, oregano

[bush in my front yard], basil, a small amount of rosemary from the

bush outside my garage, and tarragon after the beans are almost done.

I try to use seasonal vegetables grown locally such as yellow

zucchini and some kind of green such as kale or chard in the summer

and more root vegetables in the winter--in our climate we have greens

like chard and kale all year long. I always have some kind of greens

[spinach, chard, stinging nettles, kale, etc] because my doctor has

told me they are macular degeneration prevention. Add salt, pepper,

and/or cayenne to taste.

 

4. Either add a grain near the end of cooking or serve with a grain

or pasta to make the protein complete. One of my favorite

combinations uses curry spices and is served on basmati rice.

 

Kathleen

Eureka CA

 

> I have been making my own soup now for several months. It is great

> and I do try different variations but am looking for new ideas.

> The recipes need to not only be vegan but also low-fat, high protein.