Thai Vegetable Noodle Soup

Adapted from this page

 

INGREDIENTS:

 

1⁄2 cup thinly sliced scallions or an onion chopped

2 tablespoons Thai Curry paste OR 1/4 Thai Curry coconut from a jar (costco0

6 cups stock 

1 can french green beans 

1 cup thinly sliced carrots ( I used the food processor)

4 oz. dry noodles (I used bow tie noodles)

1 cup snow peas, halved 

1 cup chopped broccoli  

2 stocks Bok choy, cut into 1-inch pieces  OR Kale ( I used the food processor)

1 cup unsweetened, unflavored plant milk 

3 tablespoons lime juice 

1 teaspoon salt 

Optional: 4 to 6 fresh basil leaves, torn into pieces 

 

Instructions:

 In a large saucepan combine scallions, Thai paste, and 1⁄4 cup water. Cook over medium 2 minutes. Add stock, green beans, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Add noodles, snow peas, broccoli, and Bok Choy or Kale; simmer 5 to 7 minutes more or until noodles are cooked. Add milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil. 

Vegan Potato Soup

• Adapted from this blog

INGREDIENTS
2 tablespoons water for sautéing instead

2 medium onions , chopped finely

2 ribs celery , diced

2 large carrots , diced

4 cloves garlic , chopped finely

2 teaspoons salt , plus more to taste

½ teaspoon ground black pepper , plus more to taste

4 tablespoons all purpose flour 

2 cups (480 mls) non dairy milk , cashew milk or soy milk are my milks of choice for savory recipes but any other unsweetened creamy non-dairy milk will work too

2½ - 3 cups  broth/stock , divided

5 medium (about 700 grams) potatoes , cut into ½ inch cubes ( I like to use Yukon Gold or red potatoes)

¼ teaspoon ground nutmeg , (optional)

1 bay leaf

INSTRUCTIONS

To a large saucepan, add water and warm over a medium heat before adding the onions, celery and carrots. Cook, stirring constantly, until the onions are just starting to get a little color, then add the garlic and cook for another 2 minutes. 

Add the salt and pepper, then the flour to the pan and stir it all around for about a minute to cook the raw flour taste out, then slowly add the soy milk, stirring as you go to work out any lumps. Then add the vegetable broth (reserving about ½ a cup / 120 mls) , chopped potatoes, nutmeg and the bay leaf. 

Stir really well then let it simmer for about 30 minutes, or until the potatoes are soft and just starting to break down. Add all of, or some of, the reserved ½ a cup / 120 mls of broth if you prefer a thinner consistency. Taste and adjust seasoning if necessary. 

Lemon Rice Soup

From this Blog

Ingredients:

• 1 yellow onion, diced
• 4 carrots, diced
• 4 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 4 cups veggie broth
• 3-4 cups water
• 2 zucchini diced
• 2 cups short-grain rice, cooked
• 2 bay leaves
• 1-2 teaspoons black pepper
• 3 lemons, juiced

Instructions:

In a soup pot, saute the onion, carrots, and celery until tender (about 5 minutes), adding water as needed to keep from sticking. Throw in the garlic and cook a minute longer.

Throw in the oregano, veggie broth, water, zucchini, rice, bay leaf, and black pepper. Bring to a boil then reduce the heat and simmer for 20 minutes.

Just before serving remove the bay leaf and add the lemon juice. Use an immersion blender or regular blender to blend the soup to your desired consistency.

Potato/Fennel Soup

From this blog

Ingredients:

• 4 celery stalks, diced
• 1 onion, diced
• 3 carrots, diced
• ½ fennel bulb, diced (optional)
• 5 cloves garlic, minced
• black pepper, to taste
• 1 teaspoon fennel seeds, ground
• 2 teaspoons salt
• 2 tablespoons Nooch
• 4-5 cups veggie stock
• 3 lbs red potatoes, peeled and chopped
• 2 bay leaves
• 1 medium green cabbage, sliced
• 
  
• 1. ½ cup water ½ cup cashews, soaked in water

• or
• 2. 1/2 cup Cannelloni and ½ cup almond milk

Instructions:

In a large soup pot, sauté the celery, onions, carrots, garlic, and fennel bulb (if using) over medium high heat. Adding a splash of veggie stock along the way to keep from sticking, repeat this process about 3 times.

Next, add in the black pepper, ground fennel, Stardust, bay leaves, and nutritional yeast to the pot. Add the remaining veggie stock and potatoes to the pot, ensuring the liquid meets the top of the potatoes. Bring to a simmer and allow to cook for about 5 minutes.

Then, slowly add the cabbage to the pot one handful at a time, stirring it in as you go. Add more veggie stock if needed so there is enough liquid to reach the top of the soup. Bring back to a simmer, cover, set to medium/medium-low, and allow to cook for about 20 minutes.

To prepare the optional cashew cream, blend the water and the cashews together.

OR beans the beans and almond milk together. Add the cashew/water mixture  or bean/milk mixture to the pot and mix well. To serve, grind on more black pepper if desired and enjoy!

Thai Vegetable Noodle Soup

From this website

 Makes 6 cups

Preparation Time: 20 minutes Ready In: 25 minutes 

INGREDIENTS: 

1⁄2 cup thinly sliced scallions (green onions) 

2 tablespoons Thai Spice Blend**  (Or Thai Curry paste!)

4 cups low-sodium vegetable 

stock or water 

1 cup 1-inch pieces green beans 

1 cup thinly sliced carrots 

4 oz. dry brown rice noodles 

1 cup snow peas, trimmed and halved crosswise 

1 cup 1-inch broccoli and/or cauliflower florets 

1 baby bok choy, cut into 1-inch pieces 

1 cup unsweetened, unflavored plant milk 

3 tablespoons lime juice 1⁄8 teaspoon sea salt 

4 to 6 fresh basil leaves, torn into pieces 

This recipe requires just one pot and 25 minutes. With lots of veggies and plenty of Thai spices, this brightly flavored Thai noodle soup is both colorful and comforting. 

By Darshana Thacker Wendel 

1 In a large saucepan combine scallions, Thai Spice Blend, and 1⁄4 cup water. Cook over medium 2 minutes. Add stock, green beans, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Add noodles, snow peas, broccoli, and bok choy; simmer 5 to 7 minutes more or until noodles are cooked. Add milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil. 

Thai Spice Blend 

INGREDIENTS

 

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon ground ginger

1 tablespoon paprika

1 tablespoon dried basil

2 teaspoons dried lemon zest

2 teaspoons dried lemongrass or lemon zest

½ teaspoon ground coriander

⅛ teaspoon cayenne pepper

⅛ teaspoon ground white or black pepper

In a blender or spice grinder combine all ingredients. Blend to a fine powder. Transfer to an airtight container and store in a cool, dry place up to 6 months.

Vegan Zuppa Toscana

Adapted from this blog

16-20 oz mushrooms

5-6 med-large (3-4 ins long) potatoes, sliced into 1/4 inch slices

1 large yellow onion diced 

3 cloves garlic minced

5 cups broth (or more if necessary to cover the potatoes)

2 rounded tablespoon thyme

1/3 tsp red chili flakes or to taste

2 tsp smoked paprika

3 tbsp nutritional yeast

2 cups spinach chopped 

1/3 tsp fennel OPTIONAL but delicious!

salt to taste

Cashew Cream

1/3 cup raw cashews

1/2 -2/3 cups cooked cannellini beans

1 cup broth

Instructions

Make the Soup:

Instant Pot Method:

Set your Instant Pot to the high sauté setting. Add the onion and red chili flakes and continue cooking until the onion is translucent.

Stir in the garlic, thyme, and smoked paprika.

Add the sliced potatoes, mushrooms, broth and nutritional yeast.( add Fennel also if using)

Select manual setting, adjust pressure to high and set time for 4 minutes. Once finished cooking quick-release pressure according to the Instant Pot manufacturer’s instructions.

Add the cashew cream to the soup together with the spinach. Cook one or two minutes until the spinach has wilted. ADD THE CASHEW CREAM.

 

Make the Cashew Cream:

Boil cashews for 5 minutes. Drain the soaked cashews then add them to a good blender together with one cup broth and cooked beans.  Blend until smooth and creamy.

Vegan Potato Soup

 

Vegan Potato Soup

 From this blog

• 3 lbs potatoes (about 5 to 6 medium potatoes)
• 4 to 6 celery stalks
• 4 to 6 carrots
• 2 small or 1/2 medium yellow onion
• 8 cloves garlic
• 6 cups vegetable broth
• 4 cups unsweetened plant milk of choice
• 1 cup nutritional yeast
• 2 tsp dried thyme
• 2 tsp dried oregano
• 2 tsp dried parsley
• 1 tsp smoked paprika
• sea salt to taste
• fresh cracked pepper

Optional Garnish

• Vegan Bacon Bits
• diced green onion
• vegan yogurt or sour cream

 

1.            Wash and prep the celery, carrots, and onion. Dice the onion and chop the carrots and celery into half-moons.

2.            Heat a large, heavy-bottom pot over medium-high. Add the celery carrots, and onion to the pot and cook, stirring occasionally, until the onions are translucent. You do not need to use oil because the onions will quickly release their liquid and keep the veggies from sticking.

3.            While the veggies are starting to cook, prep the garlic and potato. Peel the garlic and chop or use a Microplane to grate into a paste. Wash the potatoes and dice into small, 1/2 inch cubes.

4.            After the onions are translucent, add the garlic and other spices to the pot. Stir to combine and cook for about one minute. (Careful, garlic burns quickly)

5.            Add the broth and milk to the pot and stir to combine, deglazing the bottom of the pot if necessary.

6.            Add the potatoes and bring the soup to a boil. Reduce heat slightly and continue to boil until the potatoes are fork-tender (about 10 minutes)

7.            Add nutritional yeast and stir to combine. Keep the soup chunky, or use a potato masher to smash some of the potatoes to thicken the soup. Alternatively, you can use a hand blender to make a smoother, creamier soup.

8.            Taste and adjust seasonings if necessary. Serve right away. Garnish with Vegan Bacon Bits, green onions, and vegan yogurt or sour cream.

• Notes:
• For meal-prep, freezer meal, and storage instructions, see those sections in the blog post above.
• If you want to add more veggies and nutrition to this soup, some great choices are: corn kernals, kidney beans, spinach, or kale. This is a thick soup, so if you add more veggies either reduce the other vegetables or add more liquid.

Vegetable barley soup

From a blog

Ingredients

Photo from This Healthy Kitchen blog

1 cup navy beans or white kidney beans soaked overnight or in instant pot 

1 red onion
4 large carrots
2 cups frozen peas
2 cup frozen corn
1 cup barley
10 cups broth
3 cloves garlic chopped
1 tsp oregano
2-3 handfuls baby spinach
salt and pepper to taste

Instructions

• Chop onion & carrots. 
• Add all remaining ingredients top pot except the spinach to the same pot and bring to a boil over high heat. Then lower the heat to medium-low and simmer for 30-40 minutes until the barley and beans are tender.
  Turn off the heat and stir in the spinach until wilted. This will take less than one minute. Serve and enjoy.

VEGAN WHITE CHICKPEA CHILI

Adapted from the midwest foodie blog

1 onions

2 red and 2 orange peppers

1 can of green chilies

5 cloves garlic

1.5 tablespoons ground cumin

1 teaspoon chili powder

1 teaspoon coriander

1 tablespoon or more dried oregano

2 (15 oz.) garbanzo beans

1 (15 oz.) can pinto beans →Or can of cannellini beans and a can of Great Northern beans

16 oz. salsa verde

1 (13.5 oz.) light coconut milk

2 cups vegetable broth

juice of 1 lime

1 tsp salt

pepper

Kale (or spinach)

1/4 cup nooch

Sauté in water/or broth  onion, red pepper, and jalapeno along with a couple large pinches of salt and pepper. Cook, stirring frequently for 5 minutes.

Add garlic, cumin, chili powder, coriander, and oregano and cook, stirring frequently for another minute.

Add a splash of vegetable broth and deglaze the bottom of the pot, scraping all the yummy bits off the bottom.

Add garbanzo beans, pinto beans, salsa verde, coconut milk, and vegetable broth along with a couple pinches of salt and pepper.

Stir to combine, then bring to a simmer over medium high heat.

Reduce heat to medium low and simmer for 10 minutes.

Stir in fresh lime juice and season to taste with salt and pepper.

Potato Soup

From the Word of Wisdom Book 

Ingredients

4 ribs celery
6 medium carrots
1 small onion
4 medium potatoes
2 cups cooked brown rice 1 tsp salt
1 TBSP Italian seasoning 1/4 tsp pepper
1/4 tsp cayenne (optional for spice)

Instructions

1.Chop celery, carrots, onion and potatoes into bit sized pieces. 2.Saute onions in large pot on medium heat with 3 TBSP water

for 3 -5 minutes.
3.Add carrots and celery and saute for 10 minutes or until soft. 4.Add in 8 cups of water and potatoes and bring to boil.
5.Let boil for 5 minutes and turn down to simmer. Put lid on and

Simmer for 30 minutes.
6.After potatoes are soft, take off the heat and add in rice and seasonings.

Vegan Butternut Soup

    Author: Brand New Vegan 

Scale

Ingredients

    1 large onion

    2 carrots

    5–6 cloves garlic

    1 butternut squash (3.5 lbs)

    4 cups low sodium vegetable broth

    2 cups of water

    1 Tbs maple syrup

    1/2 tsp salt

    1/2 tsp italian seasoning

    1/2 tsp rubbed sage

    2 Tbs Apple Cider Vinegar

Instructions

    Preheat oven to 400° F.

    Peel onion and cut into quarters.  Peel garlic cloves.  Clean carrots and cut into 3-4 pieces and arrange all veggies on a parchment lined baking sheet. 

    Carefully cut squash lengthwise into 2 equal pieces, and remove seeds & pulp.  Arrange squash, cut-side UP, next to veggies, sprinkle a little salt,  and roast for 1 hour. 

    Allow squash to cool enough to safely handle.

    Scoop out the cooked squash, (discarding the skin) into a large soup pan or dutch oven and add the other roasted veggies.

    Add veg broth, water, maple syrup, salt, italian seasoning, and sage and bring to a boil.

    Reduce heat to a steady simmer and cook for 30-45 min. 

    Blend until smooth.

    Add apple cider vinegar and salt to taste

    Serve with your favorite garnish like roasted pumpkin seeds, cashew cream, parsley, chives, etc

Sweet Potato Chowder

INGREDIENTS

1 sweet onion, diced

3 garlic cloves, minced

½ teaspoon salt

½ teaspoon pepper

1.5 teaspoons of dried sage

3/4 teaspoon nutmeg
1 teaspoon cinnamon 

½ cup chopped carrots

3 cups chopped sweet potato, about 1 inch in size (I do five cups!!)

5 cups stock
2 cups chopped spinach
3 tablespoons roasted salted pepitas, for topping

Optional BUT So delicious!
 Add 2 cans (3 cups) of white beans

⅓ cup coconut or cashew milk 

INSTRUCTIONS

Keep the pot on medium low heat and add the onion, garlic, salt, pepper and sage. Stir in the nutmeg. Cook, stirring occasionally, until the onions softened, about 5 minutes. Stir in the carrots and sweet potato, tossing everything to combine.

Pour in the stock (and beans if you are adding them) and bring the mixture to a boil. Reduce it to a simmer and cook for 10 minutes. Cover and cook for an additional 10 to 15 minutes, or until the sweet potatoes cubes soften. Stir in the coconut/cashew milk if you are using. Taste the soup and season with additional salt or pepper if needed, but remember we will add the salty pancetta back on top too!

A few minutes before serving, stir in the spinach. I like to serve it almost immediately, but you can simmer the soup for another 10 minutes or so to soften it.

Serve with pepitas for topping.

CREAMY WHITE BEAN SOUP WITH spinach, ROSEMARY & LEMON

from The First Mess // thefirstmess.com

SERVES: 4-5

 1 medium yellow onion, small dice

1 medium carrot, small dice

1 celery stalk, small dice

2 cloves garlic, minced

chili flakes to taste

1 sprig fresh rosemary, minced

4 cups cooked navy beans (about 2 15-ounce cans, drained)

4 cups vegetable stock

2 tablespoons fresh lemon juice

sea salt & ground black pepper, to taste

3 cups packed chopped spinach

big handful finely chopped flat leaf parsley

In a medium-large soup pot over medium heat add the onions, carrots, and celery to the pot and stir. Saute the vegetables until lightly softened and translucent, about 5 minutes.

To the pot, add the garlic, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds. Add the navy beans to the pot and stir. Add the vegetable stock to the pot and stir once more. Bring the soup to a boil.

Once boiling, ladle half of the soup into an upright blender. Add the lemon juice to the blender as well. Carefully bring the speed of the blender up to high and blend until this portion of the soup is totally liquified. Pour this liquified portion back into the pot. Season the soup with salt and pepper.

Add the spinach to the pot and bring the soup to a boil. Once the spinach is slightly wilted and bright green, season the soup once more with salt and pepper, if you find it necessary. Stir in the chopped parsley as well. Serve the soup hot.

SPINACH AND WHITE BEAN SOUP

yield: 6 SERVINGS

INGREDIENTS:

3 cloves garlic, minced

1 onion, diced

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

4 cups vegetable stock

2 bay leaves

1 cup uncooked orzo pasta

2 cups baby spinach

1 (15-ounce) can cannellini beans, drained and rinsed

Juice of 1 lemon

2 tablespoons chopped fresh parsley leaves

Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

In a large stockpot over medium heat ddd garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.

Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes.

Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.

Serve immediately.