vegetable soup

All posts tagged vegetable soup

Raw Vegan Veggie soup

Published May 20, 2013 by Vegan Derby Cat Party

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Thomas turned to me this weekend and asked if we could do a green smoothie detox for a few days to “reset”. I thought this was actually a great way to prep for the insanity that will be hundreds of vegan bloggers running around Portland this weekend at Vida Vegan Con 2013, eating everything in sight. Oh yes, it will be glorious.

We decided to do green smoothies along with raw food for variety. I decided to start out with a raw celery soup from Raw Food, but didn’t realize that I was running low on celery, so I tossed in a few carrots, extra tomato, some miso, garlic and a little bit of jalepeno and cayenne for kick. I love how flexible raw food is, and I love how full you can get on good fat like avocado.

Raw Vegan Veggie Soup

several stalks of celery, chopped into large pieces, about 2 c.
3 carrots, chopped large
3 small tomatoes, quartered
1 clove of garlic
handful of fresh parsley, about 1/2 c.
1 ripe avocado
1 c. filtered water
1 tbsp. of tamari (or shoyu or Bragg’s or red-sodium soy sauce)
1 tbsp. of lemon juice
1 tbsp. white miso, optional
1/4 fresh jalapeno
dash of cayenne pepper

Directions:

Add all ingredients to high speed blender and combine until warmed through and creamy. You’re done! 🙂

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Super Veggie & Chickpea Soup

Published October 29, 2011 by Vegan Derby Cat Party

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I’ve been in bed for the last three days sicker than I’ve been in years. Since eating fully vegan, I usually just get sick for a day or half a day, and it goes away, so this was pretty odd. I’m blaming this one on the [not vegan!] flu shot that I was forced to take for work. I got the injection last Thursday, and Thomas was sick all last weekend. I think the two compounded to give me one hell of a nasty bug. What’s my point? I needed soup!

My mom dropped off a big bag of veggies yesterday, and today I was finally feeling a bit better and able to stay in the kitchen longer than 3 minutes without having to go run for a tissue. I based this around a north african chickpea soup recipe that I used to make a lot. Mine has a ton more veggies in it, though! Tomatoes would be great in here too if you have any.

Super Veggie & Chickpea Soup
6 servings

Olive oil for misting pot
1 large onion, finely chopped
2 carrots, finely chopped

1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 poblano pepper, seeded, finely chopped
1/4 jalepeno pepper, seeded and finely chopped
1 tsp. sea salt
2-3 tsp. curry powder
1.5 tsp. cumin
1.5 tsp. turmeric
~1/8 tsp. smoked paprika
dash of cayenne
few grinds of smoked black pepper

7 c. filtered water + 2 veggie bouillon cubes (or use all water or all veggie broth to suit your needs)
2 15oz cans chickpeas, well rinsed
1 large zucchini, peeled (not organic) and chopped
1 large summer squash, peeled (not organic) and chopped
1-2 c. chopped frozen greens, i used spinach

Directions:

1. Spray a large dutch oven or heavy pot with olive oil and heat to low-medium. Add onions and carrots. Cook until they begin to soften about 5-7 minutes, while you cut your other veggies. Raise heat to medium, add peppers & spices, and cook for another few minutes.

2. Add water, chickpeas, frozen greens, and squash. Bring to a boil and simmer for at least 15 minutes, but 30 or more is better!

Nutrition Facts: Approximately 164 Calories, 3.3g Fat*, Cholesterol 0mg, Sodium 500mg*, Carbs 30.7g, Fiber 8.4g, Protein 8.3g, Vit A 102%, Vit C 110%, Calcium 8%, Iron 18%

* Fat & Sodium will vary based on the broth or bouillon you choose!

Spicy Black Soybean & Sweet Potato Soup

Published January 24, 2011 by Vegan Derby Cat Party

Not only did soup allow me to go yet another night without making a trip to the store (clean out the pantry!) but it also allowed me to use my new bowls : ) I served this over brown rice, to make a spicy and satisfying meal.

Black Soybean & Sweet Potato Soup

3 tbsp. olive or canola oil
1 large onion, chopped (i used half red & half yellow)
3 cloves of garlic, minced

6 c. vegetable stock (6 c. water + 3 boullion cubes)

1/2 tsp. cumin
1/4 tsp. cinnamon
1 tbsp. chili powder
1/4 tsp. cayenne pepper (or more if you like heat!)
salt & fresh ground pepper, i like smoked

1 tbsp. cornstarch, whisked with 2 tbsp. of broth before adding

1 can of sweet potato puree
1 14.5 oz can diced tomatoes w/jalepenos or chiles, drained
1 16 oz can pinto beans, drained & rinsed
1 16 oz can black soy beans, drained & rinsed

Directions:

1. Heat oil to medium in large pot or dutch oven. Add onion and stir until softened, about 7 minutes. Add garlic and cook an additional minute.

2. Add remaining ingredients. Bring up to a boil, and then drop to simmer. Simmer uncovered for at least 15 minutes, but 30 is better. Enjoy!

Always make sure to rinse your canned beans! These black soybeans sure had a lot of foam!

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