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VW - 3 Soups (vegan)

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* Exported from MasterCook *

 

Corn Chowder (vegan)

 

Recipe By : from The Vegetarian Way by Virginia and Mark Messina

Serving Size : 1 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large onion -- coarsely chopped

1 clove garlic -- minced

1 green bell pepper -- coarsely chopped

1/2 c chopped celery

1 tbsp olive oil

6 med potatoes -- diced

2 c vegetable stock

2 1/2 c frozen or fresh corn kernels

2 c soymilk

1/2 tsp dried sage

1/2 tsp dried rosemary

1/2 tsp dried basil

salt and black pepper -- to taste

 

Sauté the onion, garlic, green pepper, and clelery in the olive oil for 2

minutes. Add the celery in the olive oil for 2 minutes. Add the potatoes and

vegetable stock and simmer over low heat until the potatoes are tender. Add the

corn kernels, soymilk, and herbs and simmer for an additional minutes. Season

with salt and pepper.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : This is such a comforting soup, with old-fashioned flavor and appeal.

With bread and an additional vegetable, it makes a very filling meal.

Nutr. Assoc. : 0 0 0 0 0 0 0 2887 5062 0 0 0 4826

 

* Exported from MasterCook *

 

Cream of Broccoli Soup (vegan)

 

Recipe By : from The Vegetarian Way by Virginia and Mark Messina

Serving Size : 8 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tsp olive oil

1 med onion -- coarsely chopped

4 med potatoes -- coarsely diced

2 c vegetable stock

1 tsp dried thyme

2 c soymilk

3 tbsp white flour

2 stalks broccoli -- cut into large chunk

salt and black pepper -- to taste

 

In a large pot, heat the olive oil over medium heat. Sauté the onion for 2

minutes. Add the diced potatoes, the vegetable stock, and the thyme. Allow the

mixture to simmer until the potatoes are tender, aobut 20 minutes.

 

In a blender, blend together the soymilk and flour, Add the broccoli n several

additons and process until it is minced. Pour the broccoli-soymilk mixture into

the potatoes and onions.

 

Bring the soup to a boil. Immediately lower the heat and simmer for 10 minutes.

Add salt and pepper and more thyme to taste.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : This soup has a luscious richness with much less fat than is usually

found in cream soups. With chunks of potato, it is almost a stew and is so

wonderful on those cold, blustery winter evenings.

Nutr. Assoc. : 0 0 0 0 0 5062 0 0 4826

 

* Exported from MasterCook *

 

Creamy Curried Carrot Soup (vegan)

 

Recipe By : from The Vegetarian Way by Virginia and Mark Messina

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 carrots

2 c vegetable stock

1 c chopped onions

2 tsp curry powder

8 oz soft silken tofu

salt to taste

 

Combine the carrots, vegetable stock, onions, and curry powder in a medium

saucepan. Bring the mixture to a simmer over medium heat, and continue to

simmer for 20 minutes, or until the carrots are very tender. Transfer the

mixture to a blender (or use a hand blender) and blend until smooth. Add the

tofu and blend untilt he ingredients are mixed and creamy. Return the soup to

the saucepan and heat. Add salt to taste.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Silken tofu lends a rich creaminess to a soup that will warm up the

coldest winter evening. Serve it with whole wheat rolls and a tossed salad.

Nutr. Assoc. : 0 0 0 0 5290 0

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