Vegan Soup

All of these vegan soup recipes are simply scrumptious! You can make a big pot of soup on the weekends - especially in colder weather - and then you've got something ready for dinner during the week that just takes a little reheating.

These vegan soups also make great lunches. Just throw some in a sealable pyrex (never reheat in plastic!) and take it to work with a whole grain roll. And I find that my kids are more likely to eat vegan food when it's soup!

My Aunt Dorothy gave me this recipe. She makes it with beef stock, but it was easy to modify and is delicious as a vegan soup! The prep time on this is about 30 minutes, but the cooking time is 1-2 hours.

You'll need:
2 tbsp olive oli
2 onions
4 carrots
2 stalks celery
1 parsnip VERY finely chopped (food processor recommended)
3 tbsp whole wheat or spelt flour
2 quarts organic vegetable broth
1 can (1 pound) whole italian plum tomoatoes crushed coarsely in a bowl with juice.
1 bay leaf 1 tsp fresh lemon juice 1 tbsp agave nectar 1/2 cup barley (pre-soaked overnight is better, but not absolutely necessary - If you don't pre-soak the soup will need to simmer longer)
Salt and pepper to taste

Heat oil in a large saucepan and add the onions, carrots, celery and parsnip. Lower the heat to medium, cover and cook the vegetables for 10 minutes, stirring occasionally.

Sprinkle the flour over the vegetables, stir and cook for another 3-4 minutes stirring constantly until it begins to turn lightly golden.

Add half the stock to the vegetables, stirring in completely. Add the remaining half of the stock, the tomatoes, bay leaf, barley, salt and pepper. Simmer soup for 1-2 hours until barley is tender.

Add lemon juice and agave nectar and simmer another 15 minutes.

Ideal to serve with a whole-wheat or whole-grain baguette and a light salad.

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My dad has made this terrific carrot and ginger soup for years and it was very easy to "veganize." Again, the prep time is short, but it needs to cook for a while. Enjoy!

2lbs carrots - sliced
2 large onions sliced
6 tablespoons vegan spread (I recommend Earth Balance)
2 tablespoons grated orange peel
1/2 teaspoon corriander(I used 1 tsp)
4 tablespoons chopped ginger
5 cups vegetable stock
1/2 cup chopped parsley (for the garnish)
Salt and pepper to taste

Melt the vegan spread in a large pot. Cook the carrots and onions for 15 - 20 minutes with a lid on - occasionally stirring. Add the ginger, orange peel, corriander and 2 cups of the stock. Reduce heat, cover and cook for at least 30 minutes until tender.

Add the other 3 cups of stock along with the salt and pepper.

Puree in a blender at high speed - in batches. I use a hand held blender directly in the pot.

You can garnish this with the parsely and serve warm or cold.

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