What is your favorite soup(s)?!
Answers: Of course vegan, contains no animals or their products!
Butternut squash, tomato basil, cream of tomato, cream of potato, split pea, minestrone, vegetable.
East Indian Lentil soup.
Well I love tomato soup with saltine crackers, but it's an acquired taste.
A barley mushroom soup is really good too, with onions, carrots, celery, and of course mushroom.
Thai coconut, probably.
umm, it would have to be honeydew tapioca
West africa peanut soup
Potato leak soup
Creamy garlic soup
broccolli chedder soup
black bean and tomato
To name a few :)
potato soup
crema de champi?ones y crema de almejas
tomato basil soup :)
Pasta Fagiloi
INGREDIENTS
2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
salt to taste
1 (14.5 ounce) can vegetable broth
2 medium tomatoes, peeled and chopped
1 (8 ounce) can tomato sauce
1/2 cup uncooked spinach pasta
1 (15 ounce) can cannellini beans, with liquid
DIRECTIONS
In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian seasoning, red pepper and salt until onion is translucent. Stir in vegetable broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
Add pasta and cook 10 minutes, until pasta is tender.
Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.
It is supposed to have chicken broth but, I substitute vegetable broth and it is still delicious!
Broccoli Cheddar Cheese Soup
Tomato soup! ^_^
Winter Solstice Vegetarian Chicken Noodle Soup
6 cups of pure water
? cup Vegetarian Chicken Soup Base
6 organic celery stalks, chopped
1 ? cups sweet onion
6 carrots, chopped finely
1 package organic noodles (rice, corn or barley)
1 package of Quorn Tenders (or use leftover Quorn Turkey Roast cut up)
Sauté Tenders lightly in olive oil. Heat water, add soup base, stirring gently. Add vegetables, noodles (consider breaking them into 1-2 inch pieces) and Quorn Tenders.
Lentil & Tomato Soup:
1 cup red rinsed organic lentils (don’t need to pre-soak)
1 tin of organic tomatos
1 litre home-made or shop brought vegetable stock
1 red onion
1 – 2 garlic bulbs
1 – 2 sticks organic celery
1 – 2 tablespoons of miso (optional)
Parsley (optional)
Gently fry (or water sweat) the sliced up onion & crushed garlic until soft.
Add sliced up celery and fry (or water sweat) until soft.
Add red organic lentils, stir a few times.
Add tin of tomatos, stir a few times.
Add stock.
Simmer for 20 – 30 mins until lentils soft.
Just before serving, thoroughly stir through the miso and parsley.
That is the basic recipe.
However, I also add an additional flavour mixture as an extra oomph:
I normally mix some of the juice from the tin of tomatos with a teaspoon of tamari and half a vegetable stock cube (or a teaspoon of Vecon concentrated vegetable stock), plus sometimes I add a teaspoon of tomato paste – I then add this in at the same time as the normal vegetable stock.
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Sopa de Ajo (garlic soup), Spli Pea, Bitter Melon, Onion and Minestrone.
My favaorite soup is this Asian soup my mom,and grandma make alot its good(with vegies)
Thai mushroom soup
sea weed with tofu, tong yam, n some addition veggies...
i dunno how to call it but thats my favor...
I make a lovely chilled tomato-lobster bisque that gets rave reviews with even my strictest vegan and vegetarian friends.