Cream Of Fresh Vegetable Soup Vegan Recipes
THE BROKE VEGAN'S CREAMY VEGETABLE SOUP
A cheap and simple recipe for the starving college student. Even better when served with bread and butter.
Provided by brokevegan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 37m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Bring Northern beans, tomatoes, carrots, green beans, vegetable broth, coconut milk, water, and sliced mushrooms to a boil in a large pot. Stir in farfalle, Creole seasoning, garlic powder, salt, and pepper. Return to the boil; simmer until flavors combine, about 5 minutes.
Nutrition Facts : Calories 443.1 calories, Carbohydrate 52.5 g, Fat 22 g, Fiber 12.5 g, Protein 14.9 g, SaturatedFat 18.4 g, Sodium 1630.1 mg, Sugar 8.8 g
CREAM OF FRESH VEGETABLE SOUP (VEGAN!)
Creamy soup that's still vegan! It can be a cream of broccoli, cream of asparagus, or peas depending on the vegetable you choose. Will try this later this week, but it sounds terrific and I'm sure I'll love it. One of my favorite meals is soup with bread and our yummy hummus. From The Best of Silver Hills Delicious Vegetarian Cuisine cookbook. Update: This is our new favorite vegan broccoli soup! I'm excited to try it with the asparagus next time. Enjoy!
Provided by Enjolinfam
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Steam 1 1/2 cups vegetables in a small amount of water until cooked.
- Place steamed vegetables in blender and blend until smooth. Place blended vegetables in a small bowl.
- Pour olive oil in the bottom of a 2-quart saucepan and saute onion, celery, and carrot.
- Add 3 cups of water to saucepan and bring to a slow boil. Add blended vegetables and 2/3 cup of chopped fresh vegetables. Simmer for 5 minutes.
- Place cashews, 1 cup of water and seasonings in blender and blend until smooth and creamy.
- Slowly add to soup and bring to a boil. Serve.
Nutrition Facts : Calories 157.5, Fat 9.6, SaturatedFat 1.8, Sodium 403.3, Carbohydrate 14.3, Fiber 3.5, Sugar 4.5, Protein 5.4
CREAM OF FRESH VEGETABLE SOUP (VEGETARIAN)
This is a fantastic recipe that I make all the time, I use part olive oil and part butter to make it a tad healthier and usually 1% or 2% milk. I find that adding fresh onion and garlic and powdered onion and garlic adds a lot more flavor to the dish. BTW things are approximate as this is something I just throw together, may need more or less depending on personal taste. Always taste while you cook!
Provided by AriaDraconfly
Categories Vegetable
Time 50m
Yield 2-4 bowls, 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Saute garlic, onion and potatoes in butter/olive oil until onions are translucent over medium heat.
- Add parsnips and carrots, cook for 3-5 minutes. (Add wine and/or rosemary here if you are going to).
- Pour water into pan with preferred stock base and add garlic and onion powder. Add celery. Cook until potatoes are soft.
- Add peas.
- Add fresh herbs.
- Mix milk and cornstarch and add slowly, cook for a few more minutes until hot and thick. (If not thick enough add more cornstarch mixed with cold water).
- Add salt and pepper to taste
- Serve and enjoy!
Nutrition Facts : Calories 413.3, Fat 14.3, SaturatedFat 5.5, Cholesterol 21.4, Sodium 355.4, Carbohydrate 60.6, Fiber 9.3, Sugar 14.7, Protein 12.7
BEST HOMEMADE VEGAN VEGETABLE SOUP
This hearty homemade vegan vegetable soup will wow you with flavor, plus it's easy to make and customize. Add more water to emphasize the broth, less to make the soup more hearty. Enjoy!
Provided by Chelsea
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
- Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.
Nutrition Facts : Calories 214.3 calories, Carbohydrate 34 g, Fat 5.5 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 327 mg, Sugar 2.6 g
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