Vegan Blended Veggie Get Better Soup Recipes

VEGAN BLENDED VEGGIE "GET-BETTER" SOUP

Steps:

• When all the vegetables are chopped, heat the oil in a very large pot over medium heat. Add the onions, carrots, celery and teaspoon of salt. Sweat the vegetables to release their moisture. If they start to brown, turn the heat down a bit.
• Once the onions are translucent, add the rest of the vegetables, lentils and herbs. Add enough water to cover, bring to a boil, then turn down the heat and simmer for at least 35 minutes, until the vegetables are tender and the lentils are cooked.
• Remove the bay leaves and use an immersion blender to puree the entire pot of soup. If you don't have an immersion blender, then scoop out some of the soup in batches, puree in a food processor or blender, and add to an empty pot.
• Once all of the soup is blended, add salt and pepper to taste.

DELICIOUS VEGAN VEGETABLE SOUP

Steps:

• Heat oil in a large pot over medium heat. Add leeks, celery, red onion, green onion, jalapeno, basil, and rosemary. Cook and stir until vegetables are soft, about 10 minutes. Add cabbage, eggplant, carrots, tofu, and garlic. Add water to cover. Bring soup to a boil uncovered.
• Cover soup partially; reduce heat. Simmer, stirring occasionally, until vegetables are almost tender, about 20 minutes. Add tomato. Cook until vegetables are fully tender, about 10 minutes more. Season with salt.

BEST HOMEMADE VEGAN VEGETABLE SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
• Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.