5 Vegan Soup Recipes:
1. Vegan pumpkin soup
Ingredients:
- About 1½kg of a medium pumpkin or large squash
- rapeseed oil, 1 tablespoon
- 3/8 teaspoon of allspice herb
- One big onion, minced
- ginger, chopped, 1 tablespoon
- 2 smashed cloves of garlic
- Vegan stock, 1–1.2 litres
- (1 tablespoon) white miso vegan
- 3 tablespoons of coconut yoghurt or soy cream
- For the relish made with pumpkin seeds and coconut
- third cup of coconut flakes
- half a tablespoon of pumpkin seeds
- One red chilli, peeled and minced
- 1/4 of a tiny bunch of chopped coriander
- One lime, squeezed and zested
Method of Vegan Soup:
FIRST STEP
Turn the oven on high heat (gas mark6) and bring the temperature up to 200 degrees Celsius (or 180 degrees Celsius with a fan). 6. To make the relish, chop the pumpkin into 3-centimetre pieces after peeling and seeding it (for more on saving the seeds, see the tip). Once the pumpkin is placed on a baking sheet, coat it with half of the oil, sprinkle it with the spices, and toss it well.
Suppose you want it golden and soft, season it and roast it for 30 minutes. Toss the coconut flakes with the relish ingredients and toast them in a dry skillet over low heat until they start to get a little golden. After it has cooled, take it out of the pan and mix in the pumpkin seeds, cilantro, lime zest, and chilli peppers.
SECOND STEP
The second step is to sauté the onion for 5 minutes, or until it is soft but not browned, in a big saucepan with the leftover oil over medium heat. Fry the garlic and ginger for one more minute before adding one litre of stock and the miso. Simmer the roasted pumpkin after adding it to the pan. Put the soup in a stick blender and puree it until smooth after taking it off the stove.
In order to thin the soup, you can add the remaining stock. After seasoning to taste, bring the soup back to a low simmer and whisk in the lime juice. Spoon into plates and garnish with a dollop of soy creme and a pinch of relish.
2. Vegan leek & potato soup
Ingredients:
- 1/2 tablespoon of rapeseed oil, plus a little more to garnish (if desired)
- 2 big cloves of minced garlic
- 500 grammes of finely sliced leeks
- half a kilogramme of cubed potatoes
- Vegan vegetable stock, 500 ml, prepared with 1½ teaspoons of bouillon powder.
- half a gallon of natural almond milk
- side dishes of bread and chopped chives
Method of Vegan Soup:
FIRST STEP
Fry the garlic and leeks in oil in a big pan over medium heat, stirring occasionally, until the vegetables begin to soften. After 15 minutes of simmering covered, or until the potatoes and leeks are soft, add the stock and potatoes.
SECOND STEP
Add the almond milk and use a hand blender to blend until almost smooth, but still slightly lumpy. Take it off the heat. Alternatively, you can pulse or mix until smooth. Pour into bowls, top with chives, drizzle with oil, and serve with bread, if desired. Reheat on low heat if necessary. Keeps for three months in the freezer.
3. Versatile Vegan Soup
Ingredients:
- Two hundred grammes of diced veggies, including carrots, celery, and onions
- 300 grammes of diced potatoes
- using one tablespoon of oil
- supply of 700 millilitres
- salad dressing, sour cream, and chopped fresh herbs
Method of Vegan Soup:
FIRST STEP
Heat some oil in a skillet and fry the potatoes and veggies until they start to soften.
SECOND STEP
Simmer, covered, for 10-15 minutes or until vegetables are soft. Add seasonings after blending until smooth. Accompany with a squeeze of lemon juice and a dollop of creme fraîche. Stays frozen for a month or more.
4. Roasted Vegan Soup with halloumi ‘croutons’
Ingredients:
- 1.5 tablespoons of extra-virgin olive oil
- chargrilled Mediterranean vegetable combination 500 g, frozen
- 4 sticks of thinly cut celery
- 2 cloves of minced garlic
- 1 teaspoon of onion powder
- 1/2 teaspoon of dried herb blend
- Tomatoes, diced, 227 grams
- a half liter of chicken broth
- Juiced half of a lemon
- finely chopped parsley, 10 grams
- The ‘croutons’ oil (1 tablespoon)
- White or black sesame seeds, 1 tablespoon
- cubes of halloumi, weighing 200 grams,
Method of Vegan Soup:
FIRST STEP
Toss the vegetable mixture, celery, and garlic in a big, deep pot with the oil and cook for 10 minutes, or until the vegetables are tender and any water has gone. Add the stock, diced tomatoes, dry herbs, and onion granules and stir to combine. Once the liquid has decreased slightly, reduce heat to low and simmer for 20 minutes. Add the parsley and lemon juice after seasoning.
SECOND STEP
In the meantime, cook the croutons in a skillet over medium heat, adding the oil. Toss the halloumi with the sesame seeds in a shallow dish and coat it lightly. Cook, stirring frequently, for approximately 5 to 7 minutes or until brown on both sides. Spoon the soup into individual bowls and top with the halloumi “croutons” for decoration.
5. Moroccan roasted Vegan Soup
Ingredients:
- Eight wedges from one red onion
- 250 grams of carrots, peeled and diced into 2-centimeter pieces
- Half a kilogram of parsnip, peeled and chopped into 2-centimeter pieces
- Butternut squash, 300 grams, peeled and chopped into 2 centimeter pieces
- 2 cm cubes of one tiny potato
- 1/2 clove of garlic
- one tablespoon of raisins
- 15/16 tablespoons of olive oil
- Vegetable stock, 1 1/3 liters in volume
- 6 tablespoons of Greek yogurt and 1 tablespoon of freshly chopped mint, if desired, to garnish
Method of Vegan Soup:
FIRST STEP
Get the oven up to 200 degrees Celsius (180 degrees fan) on gas 6. Place all the veggies and garlic in a roasting pan. Season with salt and pepper, add the ras el hanout, then sprinkle with oil and stir well. Cook the vegetables in the oven for 30–35 minutes, tossing them halfway through or until they become soft and begin to develop a slight caramelization.
SECOND STEP
Combine the roasted vegetables with the boiling stock in a large saucepan. Simmer for 5 minutes. Once the soup is pureed, transfer it to a work bowl or use a hand blender to pureé it in the pan. If you’re dining in, garnish with a dollop of yoghurt, a sprinkle of mint, and some ground black pepper.
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