Category: Soup

Categories
Chick Peas Mediterranean Recipes Soup

Greek Vegan Chickpea Soup

Gluten-free and Vegan Greek Chickpea soup is hearty comforting on a rainy Spring day!

Ingredients

  • 2 cans chickpeas, drained and washed
  • ¼ cup onions, minced
  • 1 clove garlic, minced
  • ½ cup carrots, diced
  • ½ cup celery, diced
  • 1 Tbsp oregano, roughly chopped
  • 1 Tbsp rosemary, roughly chopped
  • 1/8 tsp salt
  • ¼ tsp black pepper, fresh ground
  • 3 cups water.
  • 2 Tbsps. olive oil
  • 1 lemon, juiced

Directions

  1. Add some oil to a soup pot and sauté the onions till they are translucent.
  2. Add the garlic, celery, carrots, chickpeas (mush some to thicken the soup) and 3 cups water.
  3. Add the oregano, rosemary, salt and black pepper and let it come to a boil. Then simmer for 10 minutes till the vegetables are cooked. Add more water if the soup is too thick.
  4. Mix in lemon juice, drizzle some olive oil on top and serve hot with crusty/sour dough bread.
Categories
Black Beans Gluten-Free Mexican Recipes Soup Vegan Vegetarian

Black Bean Soup

Nothing like some quick, nutritious and delicious Black Bean Soup on a rainy day!

Ingredients

1 15oz. can black beans (undrained)

1 cup grape tomatoes

½ cup salsa

½ tsp cumin powder

¼ tsp. Cajun seasoning/cayenne

Directions

  1. Cut the grape tomatoes in half and add them to the can of beans (undrained).
  2. Next add the salsa, cumin powder, Cajun seasoning/cayenne and 1½ cup water.
  3. Boil for 10 minutes and serve warm with toppings of your choice like avocado, sour cream, tortilla chips or grated cheese.
Categories
Gluten-Free Recipes Soup Tomatoes Vegan Vegetarian

Mulligatawny Soup

Enjoy the warm comfort of this soup on a cold day! Mulligatawny Soup takes you back to pre-colonial, Southern India where it was originally called ‘Rasam’.

Ingredients

  • 1 Roma tomato, skinned and diced
  • ¼ cup cooked red lentils
  • ¼ tsp tamarind paste
  • 1 tsp rasam powder
  • ¼ tsp turmeric
  • 2 cups water
  • ¼ black mustard seeds
  • 3-4 curry leaves
  • ¼ cup rice
  • 1 tsp butter
  • 1/4 tsp salt

Directions

  1. Place the tomato in a pan of water and boil till the skin crinkles. Remove the tomato, peel the skin and dice.
  2. Add butter, mustard and curry leaves to a pot and heat till the mustard seeds splutter.
  3. Add the tomato pieces, water, tamarind paste, rasam powder, salt and turmeric and boil for 10 minutes.
  4. Cook the red lentils separately, mush it and add it to the soup. Continue to boil for about five minutes.
  5. Place some rice in a bowl, ladle the soup over it and sprinkle with cilantro leaves(optional).
Categories
Cucumber Gluten-Free Recipes Soup Vegan Vegetarian

Cold Cucumber Soup

There’s nothing more satisfying than Cold Cucumber Soup on a hot Summer day!

Ingredients

  • 1 cucumber, peeled and chopped
  • ½ onion, roughly chopped
  • 1 pod garlic, peeled
  • ½ tsp Italian seasoning
  • ¼ cup mint leaves (optional)
  • ¼ inch jalapeno (optional)
  • 1 tbsp. olive oil
  • 1/8 tsp salt
  • ¼ tsp back pepper
  • ¼ cup water
  • ¼ cup soy milk

Directions

  1. Sauté the onion in a little oil until soft. Add the garlic, cucumbers ( reserve a few pieces for garnish), Italian seasoning, salt and pepper and sauté till the cucumbers are soft.
  2. Transfer the vegetables to a blender. Add the mint, jalapeno and water. Blend till smooth.
  3. Stir in the soy milk and refrigerate for at least half hour before serving. Serve chilled garnished with a few pieces of cucumber.
Categories
Potatoes Recipes Soup

Vegan Tuscan Soup

Try this Vegan Tuscan Soup for warm comfort on a cold day!

Ingredients

  • 2 russet potatoes with skins, cubed
  • ½ cup spinach, roughly chopped
  • 2 vegan sausages, sliced
  • ¼ cup onions, minced
  • ¼ cup celery, minced
  • 1 clove garlic, minced
  • ½ cup soy milk
  • 1 tsp Italian seasoning
  • 1/8 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp olive oil
  • 2 cups water

Directions

  1. Sauté the onions and garlic for about a minute till soft. Add the celery and continue to sauté for about a minute.
  2. Add the potatoes, water, salt, pepper, Italian seasoning and boil for about 15 minutes till the potatoes are cooked.
  3. Remove half the potatoes and transfer the rest of the soup to a blender. Blend for a few seconds and pour it back in the soup pot.
  4. In the meanwhile, microwave the vegan sausages until they are cooked, slice and add them to the soup. Add ½ cup of soy milk and boil for about 3 minutes.
  5. Take off heat and add in spinach. Serve hot.

Categories
Italian Mediterranean Recipes Soup Vegetarian

Minestrone Soup

This classic Minestrone Soup is a one pot vegetarian meal that really satisfying!

Ingredients

  • 4 oz pasta shells
  • 1 cup onions, diced
  • ¾ cup celery, diced
  • ¾ cup carrots, diced
  • 1 clove garlic, minced
  • ¾ cup canned kidney beans, washed and drained
  • ¾ cup canned chick peas, washed and drained
  • ¾ cup tomato-basil sauce
  • ¾ cup spinach, chopped
  • 2 ½ cups broth/water
  • ½ tsp black pepper
  • ½ tsp Italian seasoning
  • 1/8 tsp salt

Directions

  1. Sauté onions with a little olive oil till it softens. Then add the garlic, carrots and celery and sauté for about 5 minutes till the vegetables soften.
  2. Add water/broth, salt, pepper, Italian seasoning, shell pasta, tomato sauce and boil covered for about 15 minutes.
  3. Add kidney beans and chick peas and boil for another five minutes.
  4. Take the pot off the heat and stir in the chopped spinach.