Delicious, Can't-Believe-It's-Vegan Soup Recipes?
I am supposed to be making soup for a kosher Rosh Hashanna dinner this weekend. Meat is being served, so no dairy. I don't have to worry about it being kosher for Passover, at least, but I'm still drawing a blank. I can vegan-ify the butternut squash soup recipe that I usually use, but I made that for Passover and I would like to do something different. I was thinking of maybe a roasted heirloom tomato soup, but I think I would be wishing there was a little cream in it. Please share recipes! I'm starting to panic.
Thanks as always!
Here's a recipe for apricot soup I've been meaning to make but haven't yet since I can't find the right lentils:
The combination of cumin and apricot sounds very interesting. A commenter has mentioned that thyme is missing from the recipe, and that sounds like a lovely addition.
I've been making a roasted vegetable stew (basically veggies of your liking roasted with rosemary, garlic and crushed red pepper flakes) pureed with a can of cannelini beans, thinned with vegetable stock, and then with black beans, corn kernels and spinach added to the pot and cooked from there. I usually like to throw in turkey meat balls as well- but you certainly wouldnt need to.
Just posted this elsewhere but Squash Blossom Soup... saute onion, garlic in butter, add chicken stock to pan and stock blossoms, reserve some blossoms for garnish, then puree in blender, return to pan and season with salt, pepper and stir in some rice or soymilk. Can garnish with squash blossoms, croutons and optionally vegan cheese.
Pistou Soup (leave off cheese or do vegan version -- could use Nutritional Yeast)
Lentil Soup (i never use chicken stock... and replace Parmesan with Nutritional Yeast
Butternut Squash and Apple (replace butter with olive oil and veggie stock for chicken
Curried Butternut Squash (do vegan Lime Crema
Miso with Greens and Mushrooms
Simmer miso with chopped garlic, add greens (kale, mustard, bok choy spinach, etc.), wild mushrooms (sliced portabellos, creminis, shiitakes, oysters), and asparagus... let simmer til veggies are soft; add chopped tofu and allow simmer until the tofu picks up the flavor.
Orange Pumpkin (sub veggie for chicken broth, and omit cream or replace with some soy or ricemilk
I don't know if it would fit with your meal, but white gazpacho (the kind with almonds, olive oil, garlic and bread) is a total revelation for people who've never had it before.
I've used saltines instead of bread a few times, and that adds a really great, toasty note that's hard to pinpoint while you're eating it.
This one's similar to what I do, but I would 86 the cucumber:
I just made this Roasted Tomato Soup for the first time tonight:
Vegan and totally yummy! Bread thickens the soup nicely. I don't think it was too much effort, either. Only thing is this recipe only serves 4. I'm thinking that one could easily sub good quality canned plum tomatoes with little difference.
Really worthwhile soup!
This is going to blow your mind. This soup is amazing, vegan and probably the best I make--I'm definitely not even veggie and I'd serve this to the most devote...Got this from OakJoan on this message board. Don't remember where it's from....(By the way, I think the side notes are OakJoan's not mine) I use plain veggie stock like Vegata...
a large handful of dried porcini, soaked for about 30 minutes in 1 and 3/4 cup hot water.
4 Tbsp olive oil
2 diced medium onions
2 diced celery sticks
1 carrot diced
2 crushed garlic cloves
1 tsp salt
pinch of pepper
1 ground small red chili (I used chili flakes)
1 lb. 2 oz. celeriac (This seems a bit finicky to me. I just got a good sized celeriac and didn't weigh it.)m diced
About 4 cups of vegetable stock (She also recs Marigold Bouillon Powder, which I didn't use.) I have used veg stock, water flavored with some of that paste called Better than Mushrooms and chicken stock - all are good). She says water alone is okay, too, but I don't think so....even tho I've never tried it.
Strain porcini and reserve soaking liquid. BE SURE TO STRAIN THE LIQUID THROUGH A FINE SEIVE OR YOU'LL GET GRITTY STUFF IN THE SOUP.
Saute the onion, garlic, celery and carrot and chili flakes (or ground chili) over low heat until the veg soften and start to color.
Add the celeriac and porcini, the strained soaking liquid and stock or water to cover the veg by about 1 1/4 inches above the veg.
Simmer for 40 minutes and then puree in a blender or food processor.
My go-to white bean soup can be made with vegetable stock instead of chicken stock. Slice 4-5 onions thinly, cook over low heat in a little olive oil til very soft, add 3 cans drained white beans and 1 quart stock. Season with salt & pepper, throw in rosemary sprig (& bay leaf if you like), and simmer til reduced as much as you like. Puree & re-season as necessary. Easy and quite tasty.