Soups

Vegan Cream of Broccoli SoupIngredients

1 lb broccoli, cut into florets, stalk cut into chunks
1 onion, chopped
1 garlic clove, crushed
2 cups vegetable stock
2 ½ cups soy milk
1 tbsp soy sauce
¼ cup all-purpose flour
Salt and pepper to taste
Fresh basil leaves, torn
Handful of almond slivers, toasted

Directions

In a large saucepan, combine the broccoli, onion, garlic and stock and bring to a boil. Reduce heat and simmer for about 15 minutes or until the broccoli is tender. Season well. Place soup into a food processor and add the flour. Blend until smooth then return to the saucepan. Stir in the soy milk and soy sauce and heat gently until the soup thickens. Adjust seasoning. Continue reading

Black Bean & Vegetable SoupIngredients

1 lb dried black beans (or other beans your choice)
8 cups water
1 ½ tsp salt
½ cup dry red wine
2 tsp dried basil
1 tsp dried marjoram
¼ tsp pepper
2 cups onions, chopped
2 cups red potatoes, chopped
1 cup celery, chopped
1 cup carrot, sliced Continue reading

Creamy Carrot and Orange SoupIngredients

2 tablespoons of olive oil (you can substitute low-calorie spray for the olive oil)
3 leeks washed and sliced
1 lb carrots, washed, peeled and sliced
5 cups of chicken or vegetable stock
Juice of two oranges
Finely grated rind of two oranges
2/3 cup of plain yogurt
Salt and black pepper to taste
Chopped cilantro to garnish Continue reading

Roasted Pepper SoupYou can make this soup without roasting the peppers to save time but the roasting process gives the soup a rich, excellent flavor, worth the time.

Ingredients

3 red bell peppers, washed and deseeded
1 yellow bell pepper
1 medium onion, finely diced
1 garlic clove, crushed
3 cups of vegetable stock
1 tablespoon plain all-purpose flour
Salt and black pepper to taste
Diced red and yellow bell pepper pieces to garnish Continue reading

Ingredients

10 oz celery, thinly sliced
1 small onion, diced
1 tbsp extra-virgin olive oil
1 tbsp all-purpose flour
1 cup of vegetable stock (ideally low sodium)
½ cup skim milk
Juice of 1 lemon
3 oz feta cheese, diced
Handful of fresh parsley, chopped Continue reading