March 5, 2013
Sweet & Raw Corn Chowder Soup 1 cup fresh corn kernels (to blend) 1/4 cup fresh corn kernels (for garnish) 1/4 soaked cashews (soak for at least one hour) 3/4 cup water 1 tsp onion powder 1 tsp nutritional yeast 1 tsp sea salt Sprinkle of black pepper Chives for garnish/blending Throw into a blender and serve! If you desire it to be creamier, add any nut milk (I occasionally use almond or hemp milk).

Sweet & Raw Corn Chowder Soup

  • 1 cup fresh corn kernels (to blend)
  • 1/4 cup fresh corn kernels (for garnish)
  • 1/4 soaked cashews (soak for at least one hour)
  • 3/4 cup water
  • 1 tsp onion powder
  • 1 tsp nutritional yeast
  • 1 tsp sea salt
  • Sprinkle of black pepper
  • Chives for garnish/blending

Throw into a blender and serve! If you desire it to be creamier, add any nut milk (I occasionally use almond or hemp milk).

(Source: veganandtasty.com)

11:30am  |   URL: http://tmblr.co/ZpzpuwfaMw84
(Notes: 1)
  
Filed under: soup soups vegan recipe 
March 2, 2013
Creamy Baked Potato Soup by Happy Healthy Life

Creamy Baked Potato Soup by Happy Healthy Life

11:30am  |   URL: http://tmblr.co/ZpzpuwfL5LAc
(Notes: 4)
  
Filed under: soup 
January 28, 2013
Vegan Lasagna Soup by That Was Vegan?

Vegan Lasagna Soup by That Was Vegan?

11:30am  |   URL: http://tmblr.co/Zpzpuwcrtqjf
(Notes: 2)
  
Filed under: soup 
January 12, 2013
Spiced Lentil Soup With Coconut Milk by Sprouted Kitchen

Spiced Lentil Soup With Coconut Milk by Sprouted Kitchen

11:30am  |   URL: http://tmblr.co/ZpzpuwbafhpI
(Notes: 7)
  
Filed under: soup coconut lentil 
October 1, 2012
Chilled Pea, Avocado, and Mint Soup by My Darling Lemon Thyme

Chilled Pea, Avocado, and Mint Soup by My Darling Lemon Thyme

11:29am  |   URL: http://tmblr.co/ZpzpuwURK00c
(Notes: 9)
  
Filed under: soup 
September 23, 2012
Captain America Red White and Blue Soup

Captain America Red White and Blue Soup

12:41am  |   URL: http://tmblr.co/ZpzpuwTvT4KI
(Notes: 9)
  
Filed under: captain america avengers soup 
August 28, 2012
 Silky Puree of Asparagus Soup with Baby Potatoes by Olive Oil and Lemons

 Silky Puree of Asparagus Soup with Baby Potatoes by Olive Oil and Lemons

11:28am  |   URL: http://tmblr.co/ZpzpuwSJKwDG
(Notes: 5)
  
Filed under: soup asparagus potatoes 
August 17, 2012
Cucumber Yogurt Soup by Bittersweet Blog

Cucumber Yogurt Soup by Bittersweet Blog

11:30am  |   URL: http://tmblr.co/ZpzpuwRblUL6
Filed under: cucumbers soup 
June 30, 2012
Creamy Almond Pea Soup by Lunchbox Bunch

Creamy Almond Pea Soup by Lunchbox Bunch

11:31am  |   URL: http://tmblr.co/ZpzpuwOQR3Af
(Notes: 1)
  
Filed under: soup 
June 23, 2012
Lobster Bisque by Vegan Belle

Lobster Bisque by Vegan Belle

9:00pm  |   URL: http://tmblr.co/ZpzpuwN_o7Z1
Filed under: soup 
February 11, 2012
Pink Cauliflower Soup by Happy Healthy Life 1 head purple cauliflower, remove tough stem/leaves, break into pieces 1 medium russet potato, peeled and chopped 1 cup water from boiling veggies 1 cup plain soy creamer 1-2 tsp maple syrup (optional) 1 medium shallot, sliced 2 tsp olive oil for sauté 2-3 Tbsp apple cider vinegar spices: 3 dashes cayenne pinch paprika 1/4 tsp lemon pepper spice 1/2 tsp pink salt (add more or less to taste) (note: you can spice however you’d like. Garlic would be another nice accent to add.) parsley & cauliflower florets as garnish 1. Saute the sliced shallots in the olive oil for 2-3 minutes until caramelized. Set aside.2. Boil a pot of salted water. Add the cauliflower in pieces - and add the peeled/chopped potato. Cook until tender. Do not over cook! Drain water - reserve at least 1 cup. (Yes the water will be blue)3. Add the cauliflower, potato, shallots (and oil from shallots), soy creamer, spices, maple and salt. Do not add the vinegar yet. Blend on medium in a Vitamix or food processor until smooth.4. Add in the vinegar. You will watch the color intensify to a pinkish tone. Yay. Blend on low. Do a taste test and add in more pink salt if needed.5. Your soup will be warm enough to serve right away. Or store in fridge and reheat.

Pink Cauliflower Soup by Happy Healthy Life

  • 1 head purple cauliflower, remove tough stem/leaves, break into pieces
  • 1 medium russet potato, peeled and chopped
  • 1 cup water from boiling veggies
  • 1 cup plain soy creamer
  • 1-2 tsp maple syrup (optional)
  • 1 medium shallot, sliced
  • 2 tsp olive oil for sauté
  • 2-3 Tbsp apple cider vinegar
  • spices:
  • 3 dashes cayenne
  • pinch paprika
  • 1/4 tsp lemon pepper spice
  • 1/2 tsp pink salt (add more or less to taste)
  • (note: you can spice however you’d like. Garlic would be another nice accent to add.)
  • parsley & cauliflower florets as garnish

1. Saute the sliced shallots in the olive oil for 2-3 minutes until caramelized. Set aside.
2. Boil a pot of salted water. Add the cauliflower in pieces - and add the peeled/chopped potato. Cook until tender. Do not over cook! Drain water - reserve at least 1 cup. (Yes the water will be blue)
3. Add the cauliflower, potato, shallots (and oil from shallots), soy creamer, spices, maple and salt. Do not add the vinegar yet. Blend on medium in a Vitamix or food processor until smooth.
4. Add in the vinegar. You will watch the color intensify to a pinkish tone. Yay. Blend on low. Do a taste test and add in more pink salt if needed.
5. Your soup will be warm enough to serve right away. Or store in fridge and reheat.

11:30am  |   URL: http://tmblr.co/ZpzpuwGEwjdg
(Notes: 1)
  
Filed under: soup cauliflower 
February 5, 2012
Creamy Spinach Soup by Hobby And More Add to blender the following: about 3-4 packed cups of fresh spinach, washed and chopped. 2 garlic cloves 1 tomato chopped 1/2 green chili or chili flakes to taste 2/3 teaspoon salt or to taste 1/4 teaspoon raw sugar(optional) 1/4 cup raw cashew Blend all with 1/2+ cup water till nicely pureed. In a pan, add a teaspoon of organic canola oil or coconut oil on medium heat. Add 1/2 teaspoon of Kashmiri Garam masala and mix well for half a minute till you can smell the aroma of the spices. Add spinach puree and cook on medium heat till it comes to a boil 5-7 minutes. Mix, taste, adjust salt/spices and take off heat after a minute. Serve hot topped with paprika, with crackers or garlic rolls.

Creamy Spinach Soup by Hobby And More

Add to blender the following:

  • about 3-4 packed cups of fresh spinach, washed and chopped.
  • 2 garlic cloves
  • 1 tomato chopped
  • 1/2 green chili or chili flakes to taste
  • 2/3 teaspoon salt or to taste
  • 1/4 teaspoon raw sugar(optional)
  • 1/4 cup raw cashew
  1. Blend all with 1/2+ cup water till nicely pureed.
  2. In a pan, add a teaspoon of organic canola oil or coconut oil on medium heat. Add 1/2 teaspoon of Kashmiri Garam masala and mix well for half a minute till you can smell the aroma of the spices.
  3. Add spinach puree and cook on medium heat till it comes to a boil 5-7 minutes. Mix, taste, adjust salt/spices and take off heat after a minute.
  4. Serve hot topped with paprika, with crackers or garlic rolls.


11:31am  |   URL: http://tmblr.co/ZpzpuwFx1AcR
(Notes: 1)
  
Filed under: vegan gluten-free soups spinach soup 
November 24, 2011
Creamy Tomato Basil Soup with Focaccia Grilled Cheese Sandwiches, by Vegan Yack Attack Ingredients For Tomato Soup: 3 1/2 lbs. Tomatoes, Sliced into Wedges 3/4 Cup Onion, Sliced into Wedges 7 Cloves of Garlic 1 Tbsp. Olive Oil 1/2 Cup Fresh Basil, No stems 1 Cup Vegetable Broth 1/2 Cup Vegan Sour Cream or Tofutti 1 tsp. Sea Salt 1/2 tsp. Red Pepper 1/4 tsp. Black Pepper Focaccia Bread Pre-heat oven to 375°F. Place tomato wedges, onion, garlic and olive oil into a large bowl and toss until the oil is distributed evenly. Spread bowl contents onto a baking sheet and roast in the oven for 30-40 minutes, or until the onions are singed but not burnt. Get a large pot ready on the stove. Once you are done roasting the tomatoes, get a food processor or blender out and puree them along with the fresh basil a little at a time; you may need to divide it into three or four batches. After each batch is completely smooth, pour it until the pot and raise the heat to medium. Pour the vegetable broth into the tomato/etc. puree and stir until it is simmering. Place sour cream into a small mixing bowl and temper it slowly by introducing roughly a cup of the soup into it a little at a time and stirring until it is no longer chunky. Mix the sour cream liquid into the rest of the soup in the pot and stir together. Season the soup with salt, red and black pepper and let simmer for 10-15 minutes. Turn the heat to low and serve warm.

Creamy Tomato Basil Soup with Focaccia Grilled Cheese Sandwiches, by Vegan Yack Attack

Ingredients For Tomato Soup:

  • 3 1/2 lbs. Tomatoes, Sliced into Wedges
  • 3/4 Cup Onion, Sliced into Wedges
  • 7 Cloves of Garlic
  • 1 Tbsp. Olive Oil
  • 1/2 Cup Fresh Basil, No stems
  • 1 Cup Vegetable Broth
  • 1/2 Cup Vegan Sour Cream or Tofutti
  • 1 tsp. Sea Salt
  • 1/2 tsp. Red Pepper
  • 1/4 tsp. Black Pepper

Focaccia Bread

  1. Pre-heat oven to 375°F. Place tomato wedges, onion, garlic and olive oil into a large bowl and toss until the oil is distributed evenly. Spread bowl contents onto a baking sheet and roast in the oven for 30-40 minutes, or until the onions are singed but not burnt.
  2. Get a large pot ready on the stove. Once you are done roasting the tomatoes, get a food processor or blender out and puree them along with the fresh basil a little at a time; you may need to divide it into three or four batches. After each batch is completely smooth, pour it until the pot and raise the heat to medium.
  3. Pour the vegetable broth into the tomato/etc. puree and stir until it is simmering. Place sour cream into a small mixing bowl and temper it slowly by introducing roughly a cup of the soup into it a little at a time and stirring until it is no longer chunky. Mix the sour cream liquid into the rest of the soup in the pot and stir together.
  4. Season the soup with salt, red and black pepper and let simmer for 10-15 minutes. Turn the heat to low and serve warm.

11:40am  |   URL: http://tmblr.co/ZpzpuwCMB2q2
(Notes: 34)
  
Filed under: soup cheese bread 
November 23, 2011
Vegan Senate Bean Soup for Two, via Babble 1 2/3 cups drained Navy Beans (canned or dried and soaked overnight) 1 1/4 cups water 1/2 tsp salt 3 Tbsp vegan butter 1/2 cup chopped onion 1/2 cup chopped parsley 1/3 cup celery, chopped 2 tsp vegan liquid smoke 1/4 tsp black pepper 2 Tbsp cayenne pepper hot sauce 4 garlic cloves or 1 Tbsp garlic powder 1 large bay leaf 1 medium white potato, baked (skin on) as needed to thin soup: 1/3-1/2 cup soy creamer (or soy milk, or more water) — plain flavor In a soup pot, add the drained beans, water, bay leaf, salt, parsley, onion, celery, liquid smoke, hot sauce, pepper, garlic and vegan butter. Bring to a boil and simmer while potato bakes (step 2). Bake a skin-on potato for about 5-7 minutes in microwave (until tender). You can also bake in oven if time. Rough chop your potato and add to a high speed blender. Remove bay leaf from broth pot soup. Add in about 1-2 cups of the soup (mostly broth). Blend on low -> medium until potato is pureed. Your soup will be thick at this point. Add in as much soy creamer or soy milk (or water) as you’d like to thin out the potato portion of the soup. Remember, you still have your other bean/broth mixture to add so keep that in mind. I added about 1/3 cup soy creamer and another 1/2 cup water. Lastly, you want to blend the thick potato mixture with your whole bean broth mixture. If you want totally creamy soup, simply blend the entire portion in the blender with the potato. If you like some whole beans, simply fold the potato mixture in with the whole beans. Simmer on stove until ready to serve.

Vegan Senate Bean Soup for Two, via Babble

  • 1 2/3 cups drained Navy Beans (canned or dried and soaked overnight)
  • 1 1/4 cups water
  • 1/2 tsp salt
  • 3 Tbsp vegan butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped parsley
  • 1/3 cup celery, chopped
  • 2 tsp vegan liquid smoke
  • 1/4 tsp black pepper
  • 2 Tbsp cayenne pepper hot sauce
  • 4 garlic cloves or 1 Tbsp garlic powder
  • 1 large bay leaf
  • 1 medium white potato, baked (skin on)
  • as needed to thin soup: 1/3-1/2 cup soy creamer (or soy milk, or more water) — plain flavor
  1. In a soup pot, add the drained beans, water, bay leaf, salt, parsley, onion, celery, liquid smoke, hot sauce, pepper, garlic and vegan butter. Bring to a boil and simmer while potato bakes (step 2).
  2. Bake a skin-on potato for about 5-7 minutes in microwave (until tender). You can also bake in oven if time.
  3. Rough chop your potato and add to a high speed blender. Remove bay leaf from broth pot soup. Add in about 1-2 cups of the soup (mostly broth). Blend on low -> medium until potato is pureed. Your soup will be thick at this point. Add in as much soy creamer or soy milk (or water) as you’d like to thin out the potato portion of the soup. Remember, you still have your other bean/broth mixture to add so keep that in mind. I added about 1/3 cup soy creamer and another 1/2 cup water.
  4. Lastly, you want to blend the thick potato mixture with your whole bean broth mixture. If you want totally creamy soup, simply blend the entire portion in the blender with the potato. If you like some whole beans, simply fold the potato mixture in with the whole beans.
  5. Simmer on stove until ready to serve.

11:41am  |   URL: http://tmblr.co/ZpzpuwCJGebR
(Notes: 8)
  
Filed under: beans soup 
November 20, 2011
Minestrone Soup With Parmesan Dumplings by No Face Plate A batch of minestrone stew a la this recipe 1.5 cups flour (GF flour works fine - just add a tsp of xantham gum and up the liquid a couple of tablespoons, dearies) 4 tablespoons vegan margarine, very cold 2 tsp baking soda Pepper Finely minced parsley and scallion 1/3 cup rice or almond milk, unsweetened  2 cloves garlic, minced 1 tablespoon salt 1/2 cup vegan parme Flour in a bowl, of course - add baking soda and salt - then all spices, sans cheeze. Mix well. Get a pastry cutter out and go at the margarine, just long enough for it to disperse and look breadcrumby. Add your parm. Add milk, a little at a time, and test dough by gathering it - you want it soft, almost sticky. If you need a few more drops of milk to reach the right consistency, go right ahead. Divide dough into 10 balls, about 2/3 the size of a golf ball. Dust them, and your bowl, with flour as you go, until the dough is gone. Set aside.Bring your delicious stew to a boil, drop your dumplings in, one at a time, then reduce heat to medium-low and simmer 8-9 minutes.

Minestrone Soup With Parmesan Dumplings by No Face Plate

  • A batch of minestrone stew a la this recipe
  • 1.5 cups flour (GF flour works fine - just add a tsp of xantham gum and up the liquid a couple of tablespoons, dearies)
  • 4 tablespoons vegan margarine, very cold
  • 2 tsp baking soda
  • Pepper
  • Finely minced parsley and scallion
  • 1/3 cup rice or almond milk, unsweetened 
  • 2 cloves garlic, minced
  • 1 tablespoon salt
  • 1/2 cup vegan parme

Flour in a bowl, of course - add baking soda and salt - then all spices, sans cheeze. Mix well. Get a pastry cutter out and go at the margarine, just long enough for it to disperse and look breadcrumby. Add your parm. Add milk, a little at a time, and test dough by gathering it - you want it soft, almost sticky. If you need a few more drops of milk to reach the right consistency, go right ahead. Divide dough into 10 balls, about 2/3 the size of a golf ball. Dust them, and your bowl, with flour as you go, until the dough is gone. Set aside.

Bring your delicious stew to a boil, drop your dumplings in, one at a time, then reduce heat to medium-low and simmer 8-9 minutes.

11:17pm  |   URL: http://tmblr.co/ZpzpuwCCkloQ
(Notes: 3)
  
Filed under: dumplings soup