Vegan soup recipes?

As a non-vegetarian, I would use meat or poultry to give flavour to the soup. How do you vegetarians and vegans make soup which is delicious?





I need this recipe for my multi-racial wedding guests. Thanks.Vegan soup recipes?
Hey,


it is funny you would use meat to give flavour to the soup - such a thing would never cross my mind.





Vegetables alone are flavoursome. Just pick any veg you would like to have in the soup, then add any of these: garlic, onion, pepper, celery leaves, parsley, salt. You can also use vegetable stock cubes/powder.





Soups are quick and simple to make, I usually just take whatever veg there is in the fridge (carrots, broccoli, cauliflower, courgettes, kohlrabi, leeks), add a potato or two and make a chunky veg soup.





You can also blend your soup - these ones are especially good blended


- butternut squash


- asparagus and potato


- mushroom


and they all go well with a spoonfull of plain soy yoghurt, mmm!


They also look very nice - a colourful soup with a dollop of white in the middle (can also be in a shape of something, perhaps even your initials - just ask the cook, everything is possible!) and garnished with fresh parsley (flat not curly; curly is tasteless) or chives.





You can also have RAW soups. These are very good in summer and can be prepared in advance. You can have cucumber and yoghurt, or blended tomato and bell pepper... the options are numerous!





Here are some vegan soup recipes:


http://www.veganfamily.co.uk/soups.html


http://www.veganvillage.co.uk/recipes/co鈥?/a>


http://www.earth.li/~kake/cookery/soups.鈥?/a>


http://www.parsleysoup.co.uk/list.php?ca鈥?/a>


http://www.savvyvegetarian.com/recipes/s鈥?/a>





Hope this helps.





AND CONGRATULATIONS!!!!Vegan soup recipes?
Cream of Spinach and Celery soup


Invented to use up some spinach which had been a 'bed' for serving other things and had become a bit dried up.





Ingredients:





2 tablespoons of sunflower oil





1 leek, chopped





5 cloves of garlic, chopped





1 red chilli chopped (optional)





4 or 5 sticks of celery, finely chopped





1 tablespoon of flour (I used a doves farm gluten free one)





a few good handfuls of fresh spinach





2 cups of soya milk





water to cover ingredients (the more you add the thinner soup will be - I used about a cupful)





salt to taste





a little white wine (optional)








Fry the leek, garlic and chilli, if using, in the oil for a few minutes. Add the celery and cook for another few minutes until starting to soften. Add the flour and mix well, then throw in the spinach and mix round. Add the soya milk, water, salt and wine, if using. Stirring continuously, bring to a simmer then switch off and remove from heat. Cover and leave for a few minutes (gives you time to set table etc.). Blend until smooth in a food processor or with a hand blender. Yum :)





Miso Noodle Soup





Makes a good six bowls - a very nutritious soup aiding digestion.





Ingredients:








about 3 pints of water





1 onion, chopped





4 carrots finely cut into inch long strips





4 sticks of celery cut up much the same as the carrots





about 10 kale leaves (or other green veg like brocolli or cabbage)





about a cup of dried corn/rice noodles (you can substitute any but these are great)





2 tablespoons of fresh miso (the fresh has the best taste and texture but is the domain of health food shop fridges - you can buy dried miso soups and noodles in many supermarkets)





a little seasalt as desired





Bring the water to the boil as you prepare and add the vegetables and noodles. Let simmer for about 10 minutes then mix the miso in a cup of hot but not boiling water to disolve it. Take the soup off the heat once the noodles are soft and mix in the miso and salt.





Carrot and Butterbean Soup





Makes about 6 big bowls - was a lovely supper with some rice salad and a vegan sausage roll as described by the Vegan Village





Ingredients:





1 tablespoon of sunflower oil





1 onion, chopped





4 cloves of garlic, chopped





about 8 large to medium carrots, scraped and cut up into chunks





1 tin of cooked butter beans (large limas), about 400g





2 pints/4 cups/1200ml of water approx





a little seasalt as desired





Fry the onion and garlic in the oil for a few minutes and then add the carrot and stir well. Add water and bring to the boil - turn down to simmer and cook for about 15 minutes until the carrot is cooked through. Add the beans and cook for a further 5 minutes or so until they are properly heated through. Season and liquidise - was nice left a little rough but you might prefer to keep going until smooth.


Butternut Soup





Very simple but also very tasty and nourishing! Nice on its own or with some rice or pasta popped on the top.





Ingredients:





1 tablespoon of sunflower oil





1 onion, chopped





4 cloves of garlic, chopped





1 butternut squash, peeled, deseeded and roughly chopped





2 pints/4 cups/1200ml of water approx





salt and pepper as desired





Fry the onion and garlic in the oil for a few minutes and then add the squash and stir well. Add water and bring to the boil - turn down to simmer and cook until the squash is tender (about 20 minutes). Alternatively, if making in advance you can slow cook by bringing to the boil and then turning off and leaving for at least an hour. Season and liquidise until smooth.





Spiced Carrot and Celery Soup





Colourful, lively and warming.





Ingredients:





1 tabespoon of olive oil





1 large onion, chopped





2 cloves of garlic, chopped





1 teaspoon of curry powder





6 medium carrots, roughly chopped





4 large sticks of celery, cut into pieces





2 pints/4 cups/1200ml of water





seasalt to taste





Fry the onion and garlic in the oil for a few minutes and then add the curry powder and stir to release the flavours. Add the carrots, celery and water and cook gently until the vegetables are tender. Whizz up in a liquidiser/blender until smooth and add salt.








Minted Noodle Soup





Although a hot dish it is nice for summer days as the mint is refreshing. This does make a large pot - it worked out well for a family of four to have over two lunches, storing it in the fridge overnight.





Ingredients:





250g/6oz (half a standard pack) of spaghetti





approx 9 or 10 cups of water/about 4 pints





4 cloves of garlic, very finely chopped





1 large onion, chopped





5 sticks of celery, diced quite small








a good handful of fresh mint (or 3 teaspoons of dried)





seasalt to taste





Break the spaghetti up into small pieces (about 6 cm./2 inches long) into a large saucepan. Cover with the water and turn up the heat to full. Bring to the boil while you prepare and add the other ingredients with the exception of the mint. Once boiling turn down to simmer for about 15 minutes until everything is cooked. Add the mint and cook for a further 2 or 3 minutes and serve sprinkled with generous amounts of chopped fresh parsley (optional but it was really good!).





Lentil, Garlic and Rosemary Soup





A cleansing and fortifying soup for the winter, combining the immune boosting properties of garlic and rosemary with the nutritious content of the lentils and carrots (zinc, iron and carotenes) . This recipe makes a large pot of soup - will feed 6 people at 2 sittings or you could freeze half for later.





Ingredients:





500g/12oz/2 cups of red lentils





approx 9 or 10 cups of water





1 whole bulb of garlic, peeled and finely chopped





either a large sprig of fresh rosemary, finely chopped or two teaspoons of dried





4 medium carrots diced quite small





seasalt to taste





Place the lentils in a large saucepan and cover with the water - bring to the boil while preparing the other ingredients. Reduce to a simmer and add the garlic, rosemary and carrots. Cook for a further 20 minutes until everything is ready and add the salt.





Yellow Split Pea Soup





A simple warming, filling soup for winter days.


Ingredients:





2 cups of dried yellow split peas, washed and soaked in water overnight





5 or 6 cups of water





1 large onion, chopped





3 carrots, chopped small





1 small turnip (or neep!) cut into small cubes





Salt and pepper to taste





Place the split peas in a large saucepan and cover well with water. Bring to the boil, reduce to a simmer and cook for about an hour or until the peas are soft and starting to go a bit mushy. Add the onion, carrots and neep and cook for a further 20 minutes until everything is tender. Season and enjoy with wholemeal bread...





Vegetable and Barley Soup





Chunky meal of a soup





Ingredients:





5 or 6 large potatoes, peeled and cubed





2 leeks cut into round slices





3 carrots, roughly chopped





5 celery sticks, cut onto chunks





1 cup of dried pearl barley





2 heads of swiss chard (or similar green leaf such as leaf beet or a couple of handfuls of spinach), chopped





enough water to cover





Salt and pepper to taste





Very simple to prepare this one! Place all your vegetables except the chard in a large pan with the barley. Cover well with water, boil and simmer until everything is cooked. Add the chard and salt and cook for another 5 minutes.





Leek, Potato and Pea Soup





A chunky, filling winter soup. These quantities make a large pan of soup - they can easily be reduced by half if desired.





Ingredients:





2 tablespoons of sunflower oil





2 medium leeks, sliced widthways into thin round slices





2 or 3 cloves of garlic (crushed, optional)





6-8 large potatoes, cut into chunks (about 2 or 3 cm.)





2 tablespoons of white flour





1 cup of frozen peas





5 or 6 cups of water





Salt and pepper to taste





Cook the leeks and garlic, if using, in the sunflower oil for a few minutes then stir in the flour. Add one cup of water and stir well to blend. Add the potatoes and the rest of the water (you may need to adjust the quantity slightly - make sure all the vegetables are well covered). Bring to the boil, stirring occasionally to prevent sticking, and then turn down to simmer until the potatoes are just about cooked. Finally add the peas and cook for a further few minutes until tender. Season to taste.





Sweet Potato and Tomato soup





This soup is rich in vitamins A, C and E and also quite high in iron. If topped with pasta or rice it is also a good source of protein and carbohydrate.





Ingredients:





A little olive oil





1 onion





2 or 3 cloves of garlic (optional)





2 or 3 large sweet potatoes (the pink fleshed variety), peeled and roughly chopped





1 tin of tomatoes (approx. 400g/12oz)





Salt and pepper to taste





Fry the onion and garlic in the olive oil for a few moments. Add the sweet potatoes and tomatoes and simmer until the potatoes are just tender. Add the salt and pepper and liquidise until smooth.





My family loves this soup with some whole-wheat pasta and fresh herbs on top, but you could also use rice or just have it on it's own with some bread.








Peppery Pumpkin Soup





This is a recipe that we almost always have at Halloween - we scrape out as much pumpkin flesh as we can before making the lantern!





Ingredients:





2 onions, chopped





A little vegetable oil or vegan margarine





The flesh of 1 pumpkin





3 to 4 cups of soya milk





seasalt to taste





freshly ground black or mixed pepper to taste (we like lots)








Fry the onion in the oil or margarine for a few minutes until soft then add the pumpkin and salt and cook for a further few minutes. Add the soya milk and bring to the boil - reduce heat and simmer gently until the pumpkin flesh is soft. Place the soup in a liquidiser and blend until smooth and frothy. Add the pepper - we find it a good idea to let everyone add their own.








Basic 'tattie' (potato) soup





This is so basic it hardly constitutes a 'recipe'! It is very simple and fairly bland - children love it.





Ingredients:





Onions (1 or 2), chopped





A little sunflower oil





Potatoes (2 lb/1 kilo/6 cups), cut into chunks





Carrots (about 1 lb/450g/3 cups), cut into chunks





Turnip (8oz/200g/1 cup) - optional





Kale (or dark green cabbage) chopped





Garlic to taste, chopped





Herbs of your choice, fresh or dried (we tend to use sage)





Seasalt to taste





Fry the onion in the sunflower oil for a few minutes to seal the flavour then place all the other ingredients except the kale or cabbage in a pan and cover with water. Bring to the boil and simmer until the vegetables are cooked (15 - 20 minutes). Add the green vegetables 5 - 10 minutes before cooking is finished to prevent them being over-cooked. Mash well.





The quantities given make quite a large pan of soup - we eat half one day and store the rest in the fridge until the next day - you may wish to change the quantities to suit your needs.





Cream of Nettle soup








Don't worry - they don't sting when cooked! Nettles are very nutrient rich and of course - free! Don't gather them beside a busy road where they will have been contaminated by traffic fumes - we pick them in our garden. If you keep cutting them from springtime you get a regular supply of fresh leaves. Though we stop using them into summer as they seem to get rather insecty!





Ingredients:





2 tablespoons of vegan margarine or oil





2 tablespoons of white flour





1 onion, roughly chopped





2 cloves garlic, chopped





Freshly picked and washed young nettles (several good handfuls - picked with gloves and caution!)





2 cups soya milk





1 cup water or stock





salt and pepper to taste





Fry the onion and garlic in the oil or marg. for a few minutes then stir in the nettles (no need to chop or remove stalks) until they soften. Stir in the flour and gradually add the soya milk and water or stock, stirring all the time. Add seasonings and liquidise. Delicious...








Tomato and Avocado soup - a cold dish.





This soup also contains vitamins A, C and E and is highly nutritious, as it is completely raw.








Ingredients:





1 large or 2 small avocados





I tin of tomatoes





A good handful of fresh lovage





Parsley to taste





1 stick of celery





small amount of seasalt





1 cup of apple juice





1 cup of water





Place all the above in a blender and liquidise until smooth. Can be served chilled.





Carol's Minestrone Soup





Ingredients:





1 onion, chopped





1 clove of garlic, minced





1 leek, sliced





1 carrot, diced





1 pepper, diced





1 potato, diced or new potatoes, sliced





1 small can sweetcorn





1 small can black eyed beans





1 handful of pasta





2 1/2 pints/7 cups of good stock (marigold vegan powder)Adjust stock to taste may need more/less





1 heaped teaspoon of marmite





mixed herbs





salt and pepper


Fry onion and garlic, add other ingredients, expect beans and pasta and cook for approx 15/20 mins until veg is tender. Add beans and pasta cook for another 10/15 mins. Serve with nutritional yeast on top or with crusty bread.You can put any veg you like in it and it tastes better the next day, this makes loads by the way!
You can serve your geusts progresso lentil soup. That might sound tacky, but its completely vegan, and I ate at a really fancy restaurant a few weeks ago haha, and when i ordered lentil soup, it was definately progresso. So if its good enough for a fancy restaurant, I think it'll do fine at your wedding. :D





I hope that helped!
Vegetable broth. I make my own as my husband and I don't eat onions or garlic, but it's very simple to flavor soups without meat stock. You can find recipes at www.vegetariantimes.com.





Congratulations on your upcoming wedding!
If you want a good base for your soup use a miso soup sachet its a soya protein base and is readily available in supermarkets in the oriental cooking section.