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*16
*1
Apple-Parsnip Soup from Fab Fit Fun - substitute vegetable broth for the chicken broth and voila! 

Apple-Parsnip Soup from Fab Fit Fun - substitute vegetable broth for the chicken broth and voila! 

*7
Split Pea and Apple Soup from Vegan Cookbooks Illustrated

Split Pea and Apple Soup from Vegan Cookbooks Illustrated

*26
rawveganhealth:

Carrot, coconut, ginger soup. #raw #vegan #rawfood #soup (Taken with Instagram)

rawveganhealth:

Carrot, coconut, ginger soup. #raw #vegan #rawfood #soup (Taken with Instagram)

*6
Recipe: Lentil and Kale Soup from Sometimes I Veg
Recipe Here! 

Recipe: Lentil and Kale Soup from Sometimes I Veg

Recipe Here

yackattack:

Red Cabbage Soup
Some people may cringe at the thought of using red cabbage as the base of a meal, I was once on that side. But, after making this soup, I’m a changed person! This dish, based off of traditional Polish soups, is comforting yet super light and healthy.
Take a look and try it out at Vegan Yack Attack!

yackattack:

Red Cabbage Soup

Some people may cringe at the thought of using red cabbage as the base of a meal, I was once on that side. But, after making this soup, I’m a changed person! This dish, based off of traditional Polish soups, is comforting yet super light and healthy.

Take a look and try it out at Vegan Yack Attack!

*2

Black Bean Hominy Chili via Vital Juice
Serves 6
1 qt. vegetable broth1 can (14.5 oz.) petite-cut diced tomatoes1 Tbsp. vegetable oil1 medium-large onion, cut into medium dice1 bell pepper, any color, stemmed, cored and cut into medium dice3 Tbsp. chili powder1 tsp. ground cumin1 tsp. dried oregano2 cans (15.5 oz. each) black beans, drained2 cans (15.5 oz. each) hominy, drained3 large garlic cloves, minced1 oz. bittersweet chocolate, chopped1/4 c. chopped fresh cilantro
Stir together broth and tomatoes in a 2-qt. glass measuring cup or other microwave-safe container and microwave until steamy hot, about five minutes.
Meanwhile, heat oil in a Dutch oven or small pot over medium-high heat. Add onion and pepper and cook until soft and golden brown, about five minutes. Add the chili powder, cumin and oregano and cook until fragrant, a minute or so. Add the beans and hominy along with hot broth mixture.
Bring to a simmer, reduce heat to low and simmer, partially covered, until vegetables are tender and the flavors have blended, about 20 minutes.
Stir in garlic, chocolate and cilantro and simmer a couple of minutes to blend the flavors. Remove from heat and let stand a few minutes. Adjust seasoning to taste. Serve hot.
Source: Reprinted from Cook Without A Book: Meatless Meals © 2011 by Pam Anderson. Permission granted by Rodale, Inc. Available wherever books are sold.

Black Bean Hominy Chili via Vital Juice

Serves 6

1 qt. vegetable broth
1 can (14.5 oz.) petite-cut diced tomatoes
1 Tbsp. vegetable oil
1 medium-large onion, cut into medium dice
1 bell pepper, any color, stemmed, cored and cut into medium dice
3 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
2 cans (15.5 oz. each) black beans, drained
2 cans (15.5 oz. each) hominy, drained
3 large garlic cloves, minced
1 oz. bittersweet chocolate, chopped
1/4 c. chopped fresh cilantro

Stir together broth and tomatoes in a 2-qt. glass measuring cup or other microwave-safe container and microwave until steamy hot, about five minutes.

Meanwhile, heat oil in a Dutch oven or small pot over medium-high heat. Add onion and pepper and cook until soft and golden brown, about five minutes. Add the chili powder, cumin and oregano and cook until fragrant, a minute or so. Add the beans and hominy along with hot broth mixture.

Bring to a simmer, reduce heat to low and simmer, partially covered, until vegetables are tender and the flavors have blended, about 20 minutes.

Stir in garlic, chocolate and cilantro and simmer a couple of minutes to blend the flavors. Remove from heat and let stand a few minutes. Adjust seasoning to taste. Serve hot.

Source: Reprinted from Cook Without A Book: Meatless Meals © 2011 by Pam Anderson. Permission granted by Rodale, Inc. Available wherever books are sold.

*2

Hearty Chickpea Soup from LuxHippie
Ingredients:
2 Tablespoons olive oil
1 medium yellow onion, coarsely chopped
4 cloves garlic, minced
4 medium Yukon gold potatoes, diced
5 medium carrots, circular slices
5 cups veggie broth
2 teaspoons salt
1 tablespoon basil
1 teaspoon oregano
2-14 oz cans garbanzo beans (or about 1 pound cooked)
4-5 cups of greens (kale or swiss chard)
cracked pepper (or regular pepper, whatever.)
salt to taste
Directions:
1. In a large soup pot over medium heat, heat olive oil, onion and garlic until the onions are slightly translucent; about 5 minutes.
2. Add potatoes and carrots and heat for another 3 or so minutes.
3. Add veggie broth, salt, basil and oregano and bring to a boil.
4. Once boiling, reduced heat to simmer; add garbanzos and greens and cook for another 5 minutes. Add salt to taste, I didn’t need to add any to mine because the veggie broth I used already had enough. 
5. remove from heat and let cool before serving, adjust salt to taste and top with cracked pepper.

Hearty Chickpea Soup from LuxHippie

Ingredients:

2 Tablespoons olive oil

1 medium yellow onion, coarsely chopped

4 cloves garlic, minced

4 medium Yukon gold potatoes, diced

5 medium carrots, circular slices

5 cups veggie broth

2 teaspoons salt

1 tablespoon basil

1 teaspoon oregano

2-14 oz cans garbanzo beans (or about 1 pound cooked)

4-5 cups of greens (kale or swiss chard)

cracked pepper (or regular pepper, whatever.)

salt to taste

Directions:

1. In a large soup pot over medium heat, heat olive oil, onion and garlic until the onions are slightly translucent; about 5 minutes.

2. Add potatoes and carrots and heat for another 3 or so minutes.

3. Add veggie broth, salt, basil and oregano and bring to a boil.

4. Once boiling, reduced heat to simmer; add garbanzos and greens and cook for another 5 minutes. Add salt to taste, I didn’t need to add any to mine because the veggie broth I used already had enough. 

5. remove from heat and let cool before serving, adjust salt to taste and top with cracked pepper.

*10
vegelutions:

Gingered Coconut and Carrot Bisque - Source
Ingredients:
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
2 tablespoons minced fresh ginger
2 pounds carrots, chopped roughly
4 cups vegetable broth
1-13 ounce can light coconut milk
1-2 chili peppers, seeded and chopped
1 teaspoon lime juice
Salt and pepper, to taste
Directions:
 
Heat olive oil in a soup pot over medium-high heat. Add onion, garlic, and ginger and cook until just soft and translucent, about 5 minutes.
Add carrots, vegetable broth, coconut milk and chili peppers. Bring to a boil, reduce heat and simmer for 20-25 minutes or until carrots are fork tender.
Remove from heat. Puree soup in batches in a blender or use an immersion blender until perfectly smooth.
Just before serving, stir in lime juice, salt and pepper.

vegelutions:

Gingered Coconut and Carrot Bisque - Source

Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • 2 pounds carrots, chopped roughly
  • 4 cups vegetable broth
  • 1-13 ounce can light coconut milk
  • 1-2 chili peppers, seeded and chopped
  • 1 teaspoon lime juice
  • Salt and pepper, to taste

Directions:

 

  1. Heat olive oil in a soup pot over medium-high heat. Add onion, garlic, and ginger and cook until just soft and translucent, about 5 minutes.
  2. Add carrots, vegetable broth, coconut milk and chili peppers. Bring to a boil, reduce heat and simmer for 20-25 minutes or until carrots are fork tender.
  3. Remove from heat. Puree soup in batches in a blender or use an immersion blender until perfectly smooth.
  4. Just before serving, stir in lime juice, salt and pepper.

(via )


Vegetarian Bean, Swiss Chard and Lemon Soup
From Polwig


You will need: 2 cans of Cannellini Beans (white kidney beans, 15.5 oz), 4 cups vegetable stock or water, 2 carrots, 2 celery stalks, 1 red pepper, 1 onion, 1 lb potatoes, 1 lemon, handful thyme, 1 bunch swiss chard (they come in 1lb bundles), 1 tbs cumin (not pictured), 1 tbs olive oil

Dice the onion and celery (you can also add the leafy ends). Clean the carrots, or scrape them and then cube. On medium heat, saute onions, celery and carrots with 1 tbs olive oil. When they are cooking, dice the peppers. Add to the pot and cook while you chop more. Roughly chop the chard. Cut potatoes into edible slices. When onions have become translucent and peppers a little softer add chard and potatoes. Top with drained cannellini beans,  1 squeezed lemon and a bunch of thyme. Pour over with vegetable stock and add 1 tbsp cumin. Bring to boil and simmer  until the  potatoes are soft. Discard the lemons and serve warm. This soup also freezes really well so if you make a bigger batch you can have it as a pick-me-up for up to 3 months. 

Vegetarian Bean, Swiss Chard and Lemon Soup

From Polwig

You will need: 2 cans of Cannellini Beans (white kidney beans, 15.5 oz), 4 cups vegetable stock or water, 2 carrots, 2 celery stalks, 1 red pepper, 1 onion, 1 lb potatoes, 1 lemon, handful thyme, 1 bunch swiss chard (they come in 1lb bundles), 1 tbs cumin (not pictured), 1 tbs olive oil

Dice the onion and celery (you can also add the leafy ends). Clean the carrots, or scrape them and then cube. On medium heat, saute onions, celery and carrots with 1 tbs olive oil. When they are cooking, dice the peppers. Add to the pot and cook while you chop more. Roughly chop the chard. Cut potatoes into edible slices. When onions have become translucent and peppers a little softer add chard and potatoes. Top with drained cannellini beans,  1 squeezed lemon and a bunch of thyme. Pour over with vegetable stock and add 1 tbsp cumin. Bring to boil and simmer  until the  potatoes are soft. Discard the lemons and serve warm. This soup also freezes really well so if you make a bigger batch you can have it as a pick-me-up for up to 3 months.