Sweet Potato Soup

Ingredients:

• 3+ Cups (575 g) Sweet Potatoes, peeled and chopped
• 1 Can Coconut Milk (not the low fat stuff!)
• 1 Cup Vegetable Stock or Water
• 1 Vegetable Bullion Cube
• 1 tsp Celery Salt
• 1/4 tsp Nutmeg
• 1/4 tsp Allspice
• 1/4 tsp Cinnamon
• 1/4 tsp Cardamom (optional)
• 2 tsp Apple Cider Vinegar
• 1 1/2 Tbs Maple Syrup
• 1 Tbs Olive Oil

Directions:

In a large heavy bottomed stock pot or cast-iron dutch oven, heat the olive oil. Add sweet potatoes and caramelize the chunks on all sides over medium-high heat. Deglaze the pan with the vegetable stock or water, scraping the bits from the bottom, then add the coconut milk and bullion cube. Simmer covered until potatoes are soft and can be mushed with a spoon, about 20 minutes.

Transfer soup to a food processor or blender and blend until smooth. Please be careful during this step! If you’re not positive your machine can fit all the soup in one go, blend it in batches. No one wants boiling soup exploding all over them! Unfortunately I speak from experience here.

When the soup is blended, transfer back into your pot and add the spices, vinegar and syrup. Simmer for 5 minutes more and serve.

Garnish with maple syrup and fresh cracked pepper. It would also be great with a little cranberry sauce!

Source: http://veganyumyum.com/2006/12/stewart-my-sweet-potato-soup/

Vegan Watercress Soup Recipe

Ingredients (use vegan versions):

• 1 teaspoon coconut oil
• 1 onion, diced
• 2 cups fresh or frozen peas
• 4 cups water or vegetable stock
• 1 cup fresh watercress, chopped
• 1 tablespoon fresh mint, chopped
• pinch salt
• black pepper, to taste
• 1/2 (14 ounce) can coconut milk (or other nondairy milk)

How to Make? View on http://vegweb.com Here!

Black Bean Soup with Loads ‘o Veggies

Ingredients

• 2-15oz cans black beans, rinsed
• 1-14oz can stewed tomatoes (don’t drain them!)
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, diced
• 1 zucchini, diced
• 1 orange yam, diced
• 1 head of broccoli, cut into small florets
• 2 cups frozen corn
• Freshly ground black pepper, to taste
• 1 tsp ground cumin
• 2 tsp chili powder (chipotle would add a nice kick)
• 4 cups vegetable stock
• 1 tsp olive oil

How to Make? View on http://epicurvegan.com Here!

I Can't Believe It's Vegan Gravy!

Ingredients (use vegan versions):

• 1 vegetable bullion cube
• 2 cups water
• 1/2 teaspoon onion powder
• few good dashes garlic powder
• 2 heaped tablespoons nutritional yeast
• few good dashes soy sauce
• 1/2 teaspoon mustard
• 1/4-1/2 cup flour, as needed (I use brown rice flour)
• 1 tablespoon vegan butter
• sea salt and pepper, to taste

How to Make? View on vegweb.com Here!

Vegetarian and Vegan Recipes!

Vegan Corn Chowder

Ingredients:

• 2 T. extra virgin olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, chopped
• pinch of salt
• 1 1/2 C. potato (I used red potatoes, skinned and chopped)
• 1 C. parnsips, peeled and chopped
• 6 C. water
• 1 16oz. bag of frozen yellow corn
• 1/3 C. nutritional yeast flakes
• salt & pepper to taste

How to Make? View on vegspinz.blogspot.com Here!

Vegetarian and Vegan Recipes!

Creamy Carrot Soup Recipes

Ingredients

• 4 Cups Carrots (diced)
• 1 Cup Celery (diced)
• 1/2 Cup Mushrooms (sliced)
• 1 Cup Onions (sliced)
• 2 Cup Water
• 4 Cups Fat Free Milk
• 4 Cloves Garlic (smashed)
• 3 tsp Olive Oil
• 1/2 tsp Oregano
• 1/2 tsp Rosemary
• Salt to taste
• Few Sprigs of Parsley (for garnish)

How to Make? View on Pointless Food Here!

Vegan and Vegetarian Recipes!

Curried Carrot, Lentil & Cashew Soup

(from Vegie Food by Murdoch Books)

Ingredients:

• 1.5 L vegetable stock
• 750g carrots, grated
• 185g red lentils, sorted and rinsed
• 1.5 tbsp olive oil
• 1 large onion, chopped
• 1/2 cup raw cashews
• 1 tbsp Madras curry paste
• 1/2 c chopped coriander (cliantro), leaves and stems
• 1/2 c greek-style yoghurt
• coriander (cilantro) leaves, to garnish
• salt and pepper, to taste

How to Make? View More on Diary of a Ladybird Here!

Tomato Saaru Recipe

Ingredients

• 2 large tomatoes

• 2 green chillies

• 2 dry red chillies

• 1/2 tsp cumin seeds

• 1 tbsp coriander seeds

• 1/4 tsp tamarind paste

• 1/2 tsp mustard seeds

• Few curry leaves

• 1 tbsp fresh/frozen grated coconut

• 1/2" piece of ginger

• 1 tbsp jaggery (or to taste)

• 1 handful cilantro

• A pinch of asafoetida

• Salt to taste

• 3 tbsp oil (preferably coconut oil)

How to make? View More on iFood.tv Here!

Vegan French Onion Soup

Ingredients:

• 1/2 cup vegan margarine

• 2 tablespoons olive oil

• 4 cups sliced onions

• 32 oz vegetable broth

• 2 cups water

• 2 cloves garlic, crushed

• 1 teaspoon sugar

• 1 teaspoon dried thyme

• salt and pepper to taste

• toasted wheat bread

• vegan cheese (optional)

How to make? View More on ThisDishisVegetarian.com Here!

Spicy Broccoli Cheddar Soup

Ingredients:

• 6-8 cups raw broccoli, florets and stalk, chopped
• 1 large jalapeno
  *for less heat, de-seed first (you can also omit this ingredient for a non-spicy soup)
• 1 shallot, chopped
• 1 lemon, juiced
• 3 cups vegetable broth (salted)
• 1 tsp pepper
• 1 tsp salt
• 1 small red onion, chopped
• 1 cup soy creamer, plain flavor
  *I used the Wildwood brand
• 3 cups Yukon Gold potatoes, rough chop (skin on)
• 1 cup parsley
• 1 bay leaf
• 1/2 cup olive oil
• 1 cup soy milk, plain flavor
• 2 Tbsp Vegenaise
• 1 1/2 cups shredded cheddar cheese
  *vegan, I use the Follow Your Heart brand
• Garnish/on hand: fresh basil, fresh parsley, extra cheese shreds.
  *Lower-Fat Modifications follow recipe.

How to Make? View More on Happy Healthy Life Here!

Homestyle Vegan Pea Soup

vegan, makes 1 big pot - servings: about 5-6 bowls

Ingredients:

• 2 cups split peas, dried
• 8 cups vegetable broth
• 2 bay leaves
  1 small onion, diced (or 1/2 cup diced fennel)
• 1 large carrot, sliced into rounds or half-round
• 1 tsp black pepper (or to taste)
• 3/4 - 1 cup nutritional yeast
• 1 Tbsp garlic powder
• 2 Tbsp vegan liquid smoke
• 1/4 tsp cayenne
• 1 cup shiitake mushrooms, sliced
• 1/2 cup dehydrated potato flakes (or a diced white potato)
• 2 Tbsp vegan buttery spread (optional)
• 2-3 Tbsp extra virgin olive oil\
• salt to taste (at least 1/2 tsp)
• 1/4 cup apple cider vinegar
• handful of spinach or arugula (optional)
• garnish: fennel fronds

How to Make? View More on http://kblog.lunchboxbunch.com Here!

Carrot, Sweet Potato and Leek soup

Ingredients:

• 3 large carrots
• 4 potatoes
• 1 large sweet potato
• 1 leek
• 1 onion
• 4 cloves garlic

How to Make? View the Source on Veganhealth.info Here!

Corn Soup

Ingredients:

• 2 cups cut corn

• 4 tablespoons Margarine, (cut into small pieces)

• 1 tablespoon salt

• 3 tablespoons cornstarch, plus ½ cup water

• 3 teaspoons black pepper

How to Make? View the Source on Vegetariandiy.com Here!

Spiced Lentil and Vegetable Soup

Ingredients (serves 4)

• 2 teaspoons olive oil

• 1 red onion, chopped

• 2 garlic cloves, crushed

• 2 celery stalks, chopped

• 1 tablespoon mild Indian curry powder

• 400g can diced tomatoes

• 1 litre vegetable stock

• 1/2 cup dried green lentils, washed, drained

• 2 red capsicums, chopped

• 2 (230g) small eggplants, chopped

• plain yoghurt and coriander leaves, to serve

How to Make? View the Source on Taste.com.au Here!

Carrot Soup with a Hint of Ginger

Ingredients

• 2 Tbsp extra virgin olive oil

• 1 large onion, peeled and chopped

• 2 pounds carrots, peeled and sliced

• 1 inch of fresh ginger, peeled and grated

• 7 cups vegetable broth

• white pepper

• Sour cream (optional)

• Parsley sprigs, for garnish

Directions

1. In a large pot. heat up the olive oil under medium-high heat. When the pot is warmed up, toss in the chopped onion, stirring occasionally.

2. When the onions have become translucent, toss in the carrots and ginger.  Stir occasionally, until the carrots have become soft.

3. Pour in the vegetable broth, and cover the pot. Turn the heat to high, and bring to a boil.  Once it starts boiling, keep it simmering under medium-high heat for about 20 minutes.

4. Remove from heat.  With a hand blender, blend the the soup together until completely smooth.  Place the pot back on the stove, keeping it warm under low heat until ready to serve.

5. To serve, garnish with leaves of parsley, with an optional dollop of sour cream.

Cook's Notes

1. When using the hand blender, be safe.  Make sure the blades are fully submerged in the soup so that the blades do not fling hot soup into the air.  Otherwise, it can get quite uncomfortable if hot soup lands on your arm.

2. Optional:  If you don’t care much for a vegan or low-fat diet, feel free to substitute 1 cup of vegetable stock with 1 cup of half and half or whipping cream to the pot after step 4.  This will give the soup a creamier texture and a fuller taste.

Vegetable Miso Soup Recipe

Vegetable Miso Soup Recipe. This is a quick and easy miso soup filled with plenty of vegetables. It's still a very light soup, so it makes a good starter or a warming afternoon snack.

Ingredients:

• 2 cups tomatoes, diced

• 1/4 cup sesame oil

• 1 leek, sliced

• 1 1/2 cups shiitake mushrooms, sliced

• 6 cups vegetable broth

• 2 tbsp diced wakame or other seaweed

• 1 package silken (soft) tofu, cubed

• 1 tbsp soy sauce

• 3 tbsp miso

• 2 scallions (green onions), sliced

Preparation:

In a large pot, sautee the tomatoes, leek and mushroom for 1-3 minutes.

Add vegetable broth, seaweed and tofu and bring to a slow simmer. Add the tofu, soy sauce, miso and scallions and reduce heat to low.

Stir well to dissolve and mix the miso. Allow to cook for at least 8 more minutes.