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
BASIC CREAM OF VEGETABLE SOUP
Steps:
- In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.
EASY, CREAMY VEGETABLE SOUP
Everyone in my family likes this soup and you can alter the veggies according to the season and your taste. Suggested vegetables we've used: broccoli, zucchini or cauliflower.
Provided by CaliforniaJan
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer onion, carrot and celery in water for 10 minutes or until vegetables are tender. In a blender or food processor; puree all vegetables. Add salt, pepper, chicken broth and cream. Heat before serving, but do not boil.
Nutrition Facts : Calories 49.1, Fat 2.7, SaturatedFat 1.6, Cholesterol 7.5, Sodium 600, Carbohydrate 4.2, Fiber 0.7, Sugar 1.6, Protein 2.1
CREAMY VEGETABLE SOUP
Main ingredients are potatoes, onions and kale leaves but highly adaptable to other vegetables like courgette, cauliflower, carrot and peas.
Provided by BleakEyE
Time 45m
Yield Serves 5
Number Of Ingredients 9
Steps:
- In a large pot (over 2.5 L), add 1.8 L broth, courgette and cauliflower then heat up to boil for 5-10 mins. Then add the kale leaves into the pot boil until they are softened and turned into dark green colour. Keep the pot warm by a small flame.
- Heat the butter in a non-stick pan over medium high heat. Add the potato and onion, sauté until they have golden brown colour, sprinkle come pepper.
- Put the sautéed potato and onion into the pot and swirl. **If you have leftover meatballs, you can also put them in. But for chicken breast strips, better cook them separately and add them in the pot after blending.
- Use a heavy-duty blender (cup shaped or the bar) to break all the solid ingredients into shreds until no more chunks and smooth. Add 0.5 L milk and blend again. Taste and add more pepper/salt if needed then blend once again.
- Main tip is keeping the pot warm with a flame underneath the pot and preferably use a bar shaped blender to blend directly at the same time. This soup is adaptable to other vegetables like carrots and peas. Make up your own idea to explore the best taste.
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
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