soup

chilli

ingredients:

garlic; 4-6 cloves minced red onion; 2 large diced jalapenõs; 2-4 small diced, seeded celery; 3-4 stalks diced

1 can beans 1 can crushed tomatoes

chilli powder; 4-6 tbsp paprika; 2 tbsp cumin; tbsp

frozen or fresh corn; 2-3 cups

salt/pepper/fresh cilantro to taste

instructions:

in large pot cook garlic and onion in oil. Add celery and peppers after a minute and saute until fragrant. Stir in spices, then beans and tomatoes including can liquid. Top with water and bring to a boil. Let cook for 5-10 minutes. Take off stove and mix in cilantro.

mediterranean

ingredients:

garlic; 6-8 cloves minced onion; 2 large diced celery; 3-4 stalks diced

lemon; 2 juiced (get rid of pits, keep the shells) zucchini; 2 large diced red/bell peppers; 2 seeded and diced

1 can crushed tomatoes 1 can chickpeas

balsamic vinegar/reduction; if vinegar 1/2 cup, if reduction 1-2 tbsp cumin 3-4 tbsp paprika 2 tbsp oregano 1 tbsp basil 1 tbsp or 4-6 fresh leaves

instructions:

in large pot cook garlic and onion in oil. Add lemon juice + shells, then celery and peppers after a minute and saute. Add zucchinis and peppers. Stir in spices and herbs, then chickpeas and tomatoes including can liquid. Mix in balsamic. Top with water and bring to a boil. Let cook for 5 minutes. Take off stove and mix in fresh basil. Salt/pepper to taste.

carrot and beet

ingredients:

garlic; 4-6 cloves minced red onion; 2 large diced celery; 3-4 stalks diced

carrot; 2-4 peeled diced beet; 4-6 peeled diced

cumin 4-6 tbsp paprika 2 tbsp turmeric 1tbsp

wine 1 cup 1 can crushed tomatoes

{optional} ‘cream’/‘sour cream’

instructions:

in large pot cook garlic and onion in oil. Add celery after a minute and saute. Add carrots and beets. Stir in spices, then tomatoes including can liquid and wine. Top with water and bring to a boil. Let cook for 5-10 minutes until beets and carrots are soft. Take off stove. Salt/pepper to taste. Serve with dollop of cream in bowl.

“thai”

ingredients:

ginger; ‘thumb’ minced garlic; 4-6 cloves minced onion; 2 large diced celery; 3-4 stalks diced carrot; 2 peeled diced

limes; 2 red/bell pepper; 2 seeded and diced bean sprouts/green beans/peas; 2 cups

1 can crushed tomatoes 2-3 cans coconut milk 1 cup soy sauce hoisin/vegan ‘oyster’ sauce 2-3 tbsp either/each

star anise 1-2 fresh cilantro/basil curry paste or powder crushed chilies 2-4 tbsp

instructions:

in large pot cook ginger, garlic and onion in oil. Squeeze in lime and add shells, then celery + carrot and peppers after a minute and saute. Stir in chillies, star anise, then tomatoes including can liquid. Mix in curry, soy, hoisin/‘oyster’. Add sprouts/beans/peas. Account for coconut milk when adding water and bring to a boil. Let cook for 5-10 minutes. Take off stove and mix in coconut milk, cilantro/basil. Salt to taste.

hungarian mushroom:

ingredients:

garlic; 4-6 cloves minced onion; 2 large diced celery; 3-4 stalks diced

mushroom; 1lb chopped frozen or fresh corn 1-2 cup

fresh dill 1/2 superstore/sobey batch chopped paprika 1 cup cumin 1tbsp

white wine 1 cup soy sauce 1/2 cup

‘milk’/‘cream’ 1-2 litre

instructions:

in large pot cook garlic and onion in oil. Add celery after a minute and saute. Stir in paprika and cumin, then add mushrooms, soy and wine. Account for milk when adding water and bring to a boil. Add corn. Let cook for 5-10 minutes. Take off stove and mix in milk/cream, dill. Salt and pepper to taste.

potato and kale:

ingredients:

garlic; 4-6 cloves minced onion; 2 large diced celery; 3-4 stalks diced

potato; 4-6 peeled, sliced kale; 1 superstore/sobey batch rough chopped

cloves 1-2 tsp nutmeg 1-2 tsp allspice 2 tsp coriander powder 1-2 tbsp cumin 1 tbsp black pepper 2 tbsp

white wine 1 cup balsamic vinegar/reduction; if vinegar 1/2 cup, if reduction 1-2 tbsp

‘milk’/‘cream’ (any variety) 1-2 litre

instructions:

in large pot cook garlic and onion in oil. Add celery + potatoes after a minute and saute. Stir in spices balsamic and wine. Account for milk when adding water and bring to a boil. Let cook for10 minutes, make sure potatoes are soft. Take off stove and mix in milk, kale. Salt to taste.

mulligatawny:

1 cup ‘butter’/margarine 1/2 cup flour

garlic; 4-6 cloves minced onion; 2 large diced celery; 3-4 stalks diced carrot; 2 diced jalapenõs; 2-4 small diced, seeded

apple; 1-2 peeled and grated to a pulp potatoes 3-4 peeled diced

curry paste/powder 1 cup cumin 1-2 tbsp paprika 1-2 tbsp

1 can chickpeas ‘milk’/‘cream’ (any variety) 1-2 litre

fresh cilantro

instructions:

in large pot melt butter. on low heat stir in flour until golden and smells like cookie dough. Add onion, garlic and peppers, stirring continuously. Add celery, carrot and potatoes after a minute and saute. mix in curry, apples and spices. Add chickpeas including can liquid. Account for milk when adding water and bring to a boil. Let cook for10 minutes, make sure potatoes are soft. Take off stove and mix in milk, cilantro. Salt and pepper to taste.

  • Ecoleo [he/him]
    ·
    3 years ago

    Thank you!

    Saving this for the comfy fall days ahead.

  • juto9p [none/use name]
    ·
    edit-2
    3 years ago

    Hell yeah thanks for posting this.

    Here is our favorite raw vegan blender soup recipe.

    Ingredients

    400g or 1 can sweet corn (drained)

    1 1/2 cups water

    1 good handful roasted cashews

    4 sprigs thyme (leaves only)

    1 small rosemary spring (leaves only)

    1 garlic clove

    1 vegan stock cube or equivalent.

    good crack of salt and pepper to taste

    sprinkle of paprika

    Method

    Put all the ingredients into the Vitamix container in the order listed and secure the lid. Select speed 1, turn the machine on and quickly increase to the highest speed. Use tamper to effectively press the ingredients into the blades if required whilst processing. Blend for 5-6 minutes or until desired temperature is reached. Add optional chunky style ingredients and blend for 5-10 seconds on low speed. Stop the machine and serve.

    Chefs kiss