Soup

African Peanut Soup
African Vegy Soup
Cuban Black Bean Soup
Elainie’s Lentil Soup
Ma Law's Moroccan Chickpea Stew
Mianh's (& Martha's) Lentil Soup
Peanut Butter Pumpkin Soup
Potato/Corn Chowder by Allys Jill
Soup Chamonix Style
Super Easy Miso
Sweet Potato Soup with Buttered Pecans
Sweet Potato/Squash and Apple Soup
Tomato and Avocado Soup

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African Peanut Soup
posted by:vegan momma

2 medium onions, chopped
1 large green pepper
1 large red pepper
5 medium cloves garlic, mashed
3 Tbsp olive oil
One 28 oz. can of chopped tomatoes with juice (or fresh tomatoes)
8 cups vegetable stock
1/4 tsp black pepper
1/4-1/2 tsp crushed red chili pepper flakes
1 C cooked brown rice
2/3 C no-salt, no-sugar peanut butter

In a large soup pot saute the onions, bell peppers, and garlic in the oil until the onions just begin to brown and soften. Add the tomatoes with juice, stock, black pepper, and chili peppers. Simmer, uncovered, over low heat for 30 minutes. Add the rice and simmer another 10 minutes. Stir in the peanut butter until dissolved and smooth. Heat to simmer and serve.

To use fresh tomatoes, I would boil them whole for a few seconds until the skin comes off easily. Then just dice em and toss em in.

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African Vegy Soup
posted by: luvmama

3 large parsnips chopped
2 onions diced
2 carrots chopped
1 chopped zucchini
1/2 cup raisins
3 sweet potatoes, peeled and chopped
1 tsp of following spices: tumeric, cinnamon, ginger, cumin
6 fresh or one can of diced tomatoes
can of garbonzo beans
pinch sea salt
*simmer for half hour or until vegys are tender
I like it best over cous cous or other grain

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Cuban Black Bean Soup
posted by: luvmama

originally posted by lida
1 lb black beans
1 large onion, chopped
1 large garlic clove, mashed
2 cups chopped celery
2 jalapeno or other hot chili peppers, chopped
1 bell pepper, chopped
3 table spoons olive oil
6 whole cloves
1/2 teaspoon ground cumin
3 vegetabe bouillion cubes
salt
2 tablespoons lemon juice
lemon slices
hard-boiled egg slices (optional)

1. Cook beans until they are very soft
2. Saute onions, garlic, celery, jalapeno and pepper in olive oil with cloves and cumin
3. Add some bean broth to the skillet and dissolve bullion cubes; add salt and lemon juice; simmer until veggies are soft.
4. Mash some of the beans and mix veggie mix and beans together.
5. Bring soup to a boil and simmer for 5 - 10 min

Garnish with lemon and egg slices.

It used to be one of my favorites! I personally like more lemon juice in the soup. You can also add a chopped carrot, if you want. Tell me how you like it

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Elainie’s Lentil Soup
posted by: luvmama

1 large onion chopped
1 leek sliced
1 carrot - cut in chinks
2 small parsnips peeled and cut in chunks
whole garlic cloves
3 ribs celery
1 small zuchini (my spelling is off today )
1 turnip peeled and cut in chunks
about 3 cups shredded greens ( I used lacinata kale)
sea salt to taste
a few tab. tomato paste
2 cups baby brown lentils (soaked and drained)
6-8 cups vegetable or chicken broth
pinch of herbs if desired such as marjoram, basil, thyme etc..)
4 inch strip of kombu
olive oil (couple tab.)
6 cloves garlic

Warm the oil and add the onions and leeks. Add the other veggies and garlic except the zuchinni and greens. Add the herbs and kombu. Next add the lentils. Now add the broth. Bring to a simmer, cover and simmer until lentils are soft. Add the zuchini , sea salt to taste and greens and simmer until soft. Add the tomato paste and taste to adjust seasonings.

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Ma Law's Moroccan Chickpea Stew
posted by: coolmamajama

It is from Joy Vegetarian.
MOROCCAN VEGTABLE STEW

Heat in Dutch Oven, 2 T ghee. Add 2 med chopped onions and cook 2-3 minutes. Add 1 1/2 cups stock and simmer gently until onions are very soft, about 20 minutes.

Mix the following spices in a large bowl:

1 tsp ground cumin
3/4 tsp chili powder
1/2 tsp ground cardamon
1 /2 tsp cinnamon (I used 1 tsp)
1/2 tsp nutmeg (fresh or dry)
pinch ground cloves

Stir into the spices 1 small butternut squash, peeled etc and cut into cubes
1 lg Idaho potato (you can use sweet potato if you are not eating potatoes)
And mix until coated.
Add to onions along with 3 med carrots, peeled and chopped
1/4 cup raisins
2 garlic cloves

Bring to a simmer and then reduce to medium. Place a sheet of foil directly on the vegtables and then cover the pot with the lid. Simmer gently until veg are tender, about 25 min. Then stir in

1-2 med zucchini
I can chick peas, drained and rinsed
1/3 cup black olives
1 tsp salt {NB TASTE first, especially if you used canned stock and canned chick peas. You probably don't need the salt)
1/4 tsp black pepper

Simmer uncovered 10 minutes until zuchinni is cooked. Ass 1/4 to 1/2 cup parsley or cilantro, 3 tablespoons fresh lemon juice and a dash of red pepper sauce directly before serving.

I usually serve this with whole wheat couscous seasoned with cinnamon and chopped dried apricots.

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Mianh's (& Martha's) Lentil Soup
posted by: carina nicole

1 onion, finely chopped
2 carrots, chopped in small pieces
2 stalks of celery also chopped
handful of cherry tomatoes, halved, or a tomato chopped
handful of dried shiitake mushrooms, soaked in warm water and drained
6 cups of homeade beef broth
3T of bulgar wheat (I soaked mine for awhile too)
1/2 cup of french lentils (I soaked mine for 6 hours)
1t dried oregano
freshly ground pepper
salt to taste
2T extra-virgin olive oil

Sweat the onions in the olive oil on med. Add celery, carrot, oregano, stir in and let cook until slightly softened. Add lentils and bulgar. Add 6 cups of beef/shiitake broth ( My beef broth was frozen, so I thawed it with the shiitake mushrooms in the same pot, and then brought them to a boil together). Add tomato. Simmer until lentils are soft (about 15-20 minutes, if you soaked them)adding salt to taste. Add pepper before serving. You can take the shiitake mushrooms out and slice them up and re-add them if you like.

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Peanut Butter Pumpkin Soup
posted by: luvmama

originally posted by Chamonix
4 tbs (1/2 stick) butter
4 cups pumpkin puree
2 cups pureed sweet potatoes
1 cup smooth peanut butter
6 cups stock (chicken is good)
1 tsp freshly ground pepper
1 tsp salt

Melt butter, stir in pumpkin, sweet potatoes, and peanut butter over medium heat.
Add stock, pepper, salt, and stir well til smooth. Reduce heat to simmer and cook for 20 minutes.
Before serving, garnish with chopped chives, and yogurt, sour cream or creme freche, if desired.

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Potato/Corn Chowder by Allys Jill
posted by: luvmama

1-2 tbsp. organic, unrefined coconut oil, ghee or butter
1 onion, diced
1 tsp.thyme
2 bay leaves
5-6 garlic cloves
4 medium red potatoes, diced
4 cups corn
6 cups water
1 tbsp. sea salt
1 leek, washed, halved lengthwise and sliced
3 stalks celery, diced
1/4 tsp. pepper.

in oil/butter, saute onion with thyme, bay leaves, and garlic until onion is translucent.
add pototoes, 2 cups corn, water, and sea salt
simmer until taters are tender (20 min)
remove bay leaves and 1/4 of the soup. puree and return to pot (not the bay leaves, of course )
add remaining corn, leeks, celery, and pepper
adjust seasonings and simmer until veggies are tender (10-15 minutes

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Soup Chamonix Style
posted by :Chamonix

This is a great soup--the roasted corn gives it a wonderful depth of flavor.
4 bay leaves
6 sprigs thyme
2 ears corn, kernels shaved
2 T butter (or oil for vegan version)
1 shallot, minced
2 cloves minced garlic
1 medium onion, finely diced
4 ounces chanterelle mushrooms (may omit)
1 and 1/2 lbs cauliflower (1-2 heads)
4 c stock (veg, chicken, whatever your pleasure)
1/8 tsp cayenne
salt

1) Heat oven to 400. make a bouquet garni of bay leaves and thyme. Set aside. Place kernels from 1 ear of corn in pan, roast until lightly browned, 5 min.
2) melt butter (or heat oil) in a 4qt saucepan over medium heat. Add shallots, garlic, and onions. Cook 4 minutes. Add mushrooms and continue cooking 4 more minutes. Remove mushrooms.
3) Add unroasted kernels, cauliflower, stock, and garni. Bring to boil. Reduce heat to low, simmer covered until cauliflower is tender, about 25 minutes.
4) Discard garni. Puree soup until smooth. Return soup and cook overr medium-low heat. Stir in mushrooms, roasted corn, and cayenne. Salt to taste.
Enjoy!

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Super Easy Miso
posted by: ma law

Boil water and pour over a slice of ginger and chopped green onions in a cup. Stir and let it sit a minute. Add a spoonful of miso and stir to blend.
You can make a more delicious, complex broth by sauteing onions and ginger, a splash of tamari and maybe mirin, maybe some soaked wakame, cover with boiling water, simmer a bit, cool a bit, then add 1 tsp miso per 1 cup of water (more or less to taste.)
Always add the miso after the water has cooled a bit so you don't kill the beneficial organisms.

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Sweet Potato Soup with Buttered Pecans
posted by: luvmama

For the soup
3/4 cup finely chopped onion
1 cup finely chopped leek, washed well and drained
2 large garlic cloves, minced
3 large carrots, sliced thin (about 1 1/2 cups)
1 bay leaf
3 tablespoons unsalted butter
2 pounds (about 3 large) sweet potatoes
a 1/2-pound russet (baking) potato
5 cups chicken broth plus additional for thinning the soup if desired
3/4 cup dry white wine
1 1/2 cups water

For the buttered pecans
3/4 cup chopped pecans
2 tablespoons unsalted butter
crème fraîche or sour cream as an accompaniment

Make the soup:
In a kettle cook the onion, the leek, the garlic, and the carrots with the bay leaf and salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened. Add the sweet potatoes, peeled, halved lengthwise, and sliced thin, the russet potato, peeled, halved lengthwise, and sliced thin, the 5 cups broth, the wine, and the water, simmer the mixture, covered for 15 to 20 minutes, or until the potatoes are very tender, and discard the bay leaf. In a blender puree the mixture in batches until it is very smooth, transferring it as it is pureed to a large saucepan, add the additional broth to thin the soup to the desired consistency, and season the soup with salt and pepper. The soup may be made 1 day in advance, kept covered and chilled, and reheated.

Make the buttered pecans:
In a skillet cook the pecans in the butter with salt to taste over moderate heat, stirring occasionally, for 10 minutes, or until they are golden brown, and transfer them to paper towels to drain. The pecans may be made 2 days in advance and kept in an airtight container or a resealable plastic bag.

Divide the soup among bowls and top each serving with a dollop of the crème fraîche and some of the buttered pecans.

Makes about 11 cups, serving 8 to 10.

Gourmet
November 1992

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Sweet Potato/Squash and Apple Soup
posted by: luvmama

1 Tbs olive oil
1 med. onion, chopped
minced garlic (as much or little as you like)
freshly grated ginger (as much as you like ... I put in a lot, but I'm a ginger fiend)
1 good sized butternut squash/or 2 large sweet potatoes, peeled and cubed
1 large apple or 2 small ones (something on the tarter side), peeled, cored, and cubed
chicken broth (or whatever kind of broth you like)
sliced green onions to decorate the top

In a pot, saute the onion in the olive oil until the onion is soft. Then add the garlic and ginger, and cook for another minute. Then add the squash or potatoes and the apple(s), and cook for a few minutes to let the flavors blend. Then cover with the broth ... I usually add enough so it's an inch or two over the top of the squash and apples. Bring to a boil, cover at an angle (the top isn't all the way on), turn down the heat to low and let simmer til the squash is tender. At that point, pour the soup into a blender, or use a hand blender and puree til smooth. Add more broth at this point if you want a thinner soup. Pour into bowls or mugs, top w/the green onions, and enjoy!

I made this recently for my parents' anniv. party, and served it in hollowed out apples just for fun.

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Tomato and Avocado Soup
posted by: luvmama

3 cups tomato juice or puree
1 small onion, quartered
1/2 green pepper diced
1/4 cup almond butter
salt to taste
1 or 2 ripe avocados
1 tbs lemon juice
1/2 teas kelp.
*Blend and chill.

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