Vegan Cream Of Coriander Cilantro Soup Recipes

Steps:

• Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
• Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.
• Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.

Steps:

• In a food processor puree the cilantro with 1 cup of the broth, and blend to smooth.
• In a large saucepan melt the butter over medium heat and whisk in the flour.
• Slowly add the remaining broth, whisking to smooth.
• Boil, while whisking, for 1 minute.
• Stir in the cream cheese, cilantro mixture, sour cream, garlic, salt, pepper, cumin.
• Reduce heat and simmer for 15 minutes.
• Ladle into bowls and offer garnishes at the table.

Steps:

• Simmer the carrot, potato and leek in the broth until soft, roughly 10 minutes.
• To make the béchamel sauce, melt the butter over low heat in a deep saucepan.
• Sprinkle the flour over the butter and whisk until a pale golden color.
• Add the milk and whisk constantly for 10 minutes until the sauce is smooth and creamy.
• Season with the soy sauce and pepper.
• Remove from the heat, whisk in the egg yolks, being careful not to curdle the mixture, which will happen if it's too hot. Cook, stirring constantly, until the sauce thickens.
• In a food processor or blender, puree the carrot, potato and leek mixture with the broth. You'll have to do this in a few batches unless you have a REALLY BIG blender. ;).
• Add the coriander leaves and soy sauce and blend until smooth.
• Add the béchamel sauce and nuts to the food processor or blender and blend/chop. I added the nuts to about 2 cups of fluid so they'd break up easier instead of flying around in a huge sea of soup as far from the evil blades at the bottom as possible. I tricked them! NYA-HA-HAAAAA!
• *ahem* Sorry.
• Pour everything back into the saucepan over low heat and heat through, stirring.
• While still warm, toss in the cheese, stir for one minute and serve.

Steps:

• Rinse barley breifly in a fine mesh strainer and throw the barley in a pot. Cover it with 3 to 4 cups of water and boil.
• Meanwhile, wash and cut veggies.
• When barley has finished, drain it in the mesh strainer, but do not rinse it.
• Add veggies to the pot along with vegetable stock and garlic. Boil until veggies are begining to get tender (30 - 40 minutes).
• Add tomatoes, barley, ground pepper and greens and bring to a boil.
• When greens have wilted, removed from heat. Just before eating, stir in Bragg's liquid aminos.

Steps:

• In a med-large soup pot, heat about 2 Tblsp of olive oil.
• Sautee onion, garlic, tomato, potatoes, and paprika over fairly high heat until the onions are translucent.
• Add boullion, 1/2 of the green pepper (in one chunk) 2/3 of the bunch of cilantro, tied with a string (the bunch), and the salt to taste.
• Add enough water to cover vegetables completely, with about 1-2 inches above the veggies.
• Bring to a boil, cover, reduce heat and simmer for about 20-30 minutes.
• About half way through cooking time, add the rice.
• Adjust salt, remove green pepper and bunch of cilantro, discard.
• Chop the remaining green pepper and cilantro and serve each soup plate with fresh chopped green pepper and sprinkle with cilantro.
• Serve with"queso fresco" and baguettes.