1 med onion
3 Cloves garlic
1 pint vegetable stock
Slowly saute the onions in butter in a heavy based pan for 15-20 mins, just before they start to caramelise. Chop and add the garlic and cook for a further 10 mins stirring continuously. Wash and clean Courgettes and add to the saucepan. Cook for further 15 mins.
Make up the stock and add to pan, bring to boil and simmer for 10 mins. Place the lid on the pan and cook slowly for 20 mins stirring regularly.
Leave to cool.
Whizz with a blender and then heat through before serving. Add salt, pepper and nutmeg to taste.
Hearty Farmhouse Soup
1 Large Onion, peeled and chopped
2 Cloves of Garlic, peeled and sliced
1 small Celery stick, thinly sliced
3 Large Carrots, peeled and chopped
1 large Leek, sliced
1 Green Bell Pepper, deseeded and cut into thin strips
1 small Turnip, peeled and chopped
2 Parsnips, peeled and chopped
1 cup Lentils, cooked according to instructions
1 Tbsp Baco Bits
1 and a half litres water
1 Bay Leaf
2 Sprigs Fresh Parsley
Freshly Ground Black Pepper
1 Tbsp Olive Oil
Heat the olive oil in a large, heavy based pan. Add the green bell peppers and celery and cook for 5 mins. Add all the
Vegetables EXCEPT the leeks and cook on full for 10-15 mins stirring regularly.
Add the water, parsley and bay leaf, put the lid on the pan and simmer for 30 mins, stirring every now and then.
Take off the heat and take out the bay leaf using a wooden spoon.
Whizz everything with a hand blender and return to heat. Add the leeks, lentils and baco bits and simmer for a further 15-20 mins.
Salt and pepper to taste.
Curried Carrot and Apple SoupServes 6
Nutritious and tasty winter treat
1 tbsp Extra Virgin Olive Oil
2 medium onions (peeled and chopped)
2 tsp curry powder
3 cups carrots (peeled and chopped)
1 thick lemon slice
8 cups vegetable stock
pinch of salt
pinch of fresh ground pepper
3 cups of apples (peeled, cored and sliced)
1 tbsp sugar
1/2 cup soy milk
Put the Extra Virgin Olive Oil in a large saucepan and add the onion. Cook over low heat for 5 minutes. Stir in the curry powder and cook for an additional 3 minutes to blend the flavours. Add the carrots, the lemon slice, the vegetable stock, a pinch of salt and a pinch of fresh ground black pepper. Bring to a boil then reduce the heat. Cover the pan and simmer the soup for approx. 30 minutes until the carrots are soft.
Place the apples, sugar, and 5 tbsp of water in a separate saucepan. Cover and cook for 10 minutes until the apples are soft. Cool this mixture slightly then place in the blender and blend until pureed. When cool add the soy milkk and fold the mixtures together.
Cool the first mixture slightly then place in the blender and blend until pureed. Return to the pan and reheat then add the apple mixture to this mixture.
Serve the soup piping hot and garnish with fresh parsley.
Creamed Leek, Potato,and Roasted Garlic SoupServes 6
A simple vegan creamed soup
10 cloves roasted garlic
4 cups diced potato, skin removed
5 cups leeks, sliced, rinsed, and drained
4 cups vegan bouillon
Remove papery exterior from ten cloves of garlic. Wrap in foil, adding 1 tsp of canola oil and a splash of water. Roast at 350 degrees F for 30 minutes. Remove from oven, let cool.
In the meantime, chop, rinse, and drain the leeks. Pat dry, then add to saucepan with 1 tbsp canola oil. Peel and dice the potatoes. Sautee leeks for 10 minutes or so. Add 4 cups of vegetable bouillon and potatoes. Bring to a boil, simmer until potatoes are fork-tender.
Pour soup into blender, add roasted garlic cloves. Blend until creamy. Serve with croutons or parsley garnish and black pepper.
May need added salt or pepper. Makes 4-6 1 cup servings.
Split Pea SoupIngredients
Celery, 2 stalks chopped
Carrots, 4 small chopped
Split Peas, 2 cups
Onions, 0.25 cup, chopped
Water 4 cups
Salt and Pepper to taste
1/2 tsp Cumin powder
1 Tbsp Garlic
Throw it all in a pot and let it cook till it's done. About 30 minutes or so.
Recipe calculation is set at 6 servings. Not really sure if that's how many there are. Depends upon how much evaporation, etc occurs.
Black Bean SoupServes 6
Hearty, healthy, spicy black bean soup
1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes
Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
Broccoli SoupServes 7
Olive Oil, 1 tbsp
Onions, raw, 1 cup, chopped
Broccoli, fresh, 4 cup, chopped
Salt, 2 tsp
Pepper, black, 1 tsp
Vegetable Broth, 1.5 cup
Soy Milk, 4 cup
Cornstarch, .25 cup
Soy Cheese, 4.5 oz
Saute onion in hot oil. Add broccoli and salt and pepper and saute for 5 minutes. Add broth bring to a boil. Then simmer for 10 min.
Add one cup of soy milk and then add to food processor or blender. Put back in pot and add rest of soy milk. Cook at medium high heat, then allow to simmer. Add cheese and cornstarch. Mix well and serve.