Does anyone have any tasty vegan soup recipes?

I have soaked mixed pulses overnight but I just wondered what else could I add to this? Many thanks.Does anyone have any tasty vegan soup recipes?
Minestrone Soup main recipe menu


A tasty soup with lots of flavour and different textures.


Ingredients - Serves 4





录lb red lentils


1 onion


2 cloves garlic


1 courgette


1 carrot


1 red pepper


录lb sliced mushrooms


2 tablespoons tomato pure茅


1 can tomatoes


Dash red grape juice


1 teaspoon basil


1 teaspoon oregano


2oz spaghetti


Salt %26amp; pepper


Fresh parsley


1陆 pints vegetable stock





Method





Chop the onion, crush the garlic and fry in olive oil until softened.


Thinly slice the courgette, carrot and red pepper, add to the onion and cook on for a further 10 minutes.


Slice the mushrooms, add to the pan along with the dried herbs and seasoning, fry until softened.


Pure茅 the tomatoes and add to the pot along with the lentils, stock, tomato pure茅 and grape juice.


Bring to the boil, reduce the heat and simmer for 陆 an hour.


Break the spaghetti into pieces and add to the pot, simmer for 录 of an hour.


Add the parsley, reseason and serve.





hi this is delicious and so easy to make, i didnt have any red grape juice but dont think that matters, iadded asplash of vegan worcester sauce!


go to this website for other easy and tasty vegan soups!





http://www.eighth-day.co.uk/recipes.htmDoes anyone have any tasty vegan soup recipes?
I large potato, 6 good sized mushrooms, I large onion, 2 crushed garlic cloves, half a red pepper (sliced thinly) salt, pepper, good pinch curry powder. 1 teaspoon olive oil and 1 can coconut milk. 1 pint veg stock. Chop all vegetables and cook gently for 10 minutes in oil. Add Stock and spices and seasoning. simmer until vegetables are soft. Add coconut milk and simmer. You can add a little cornflour mixed with water if the soup is too thin. Add a strand of saffron if you like. It makes the soup a nice colour.
You could add either tempeh or veggie crumbles and some spices and make a chili.
Yams potatos and carrots ......mmmmm oh and a bit of garlic and herbs
Tatties, leeks, carrots!! Mmmmmm!
I'm not sure what you mean by mixed pulses, but here are two of my favorite very easy, very tasty soup recipes.





Tomato Soup: serves 2





1 28 oz can of pureed tomatoes


1 cup plus 3 tbs unsweetened soy milk


1 clove of garlic, minced (preferably roasted)


1/4 teaspoon salt


1/8 teaspoon pepper


1/8 teaspoon thyme


1/4 teaspoon basil





Combine all ingredients and in saucepan until just boiling. Reduce heat to low and cook for 20 minutes, stirring frequently.





Red Lentil Soup: Serves 2





2 1/2 cups water


1/2 cup dried red lentils


1/2 cup coconut milk


1/2 teaspoon dried fennel seed


1/4 teaspoon salt


1/8 teaspoon coriander (optional)


1 small clove garlic, crushed


1/3 cup chopped onion


1 teaspoon oil





Boil water. While boiling, saute garlic, onion and fennel in the oil for 2 min. When water is boiling rapidly, add all ingredients. Tun down heat to medium low and cook for 30 min.





Yummy!
Try a tin of chopped tomatoes. Mush them up with a potato masher. Add a little sprinkle of garlic. Then, you can throw in all kinds of veg. I like to chop up a bit of broccoli, carrots, celery and throw it in. You can liquidise them if you want to, but I prefer a chunky soup. Leave it to boil for like 10 minutes and voila. A healthy soup to be enjoyed by all.
Not sure of any actual recipes, but this site is quite good.
1/3 c. dried garbanzo beans, OR 1 16 oz can, drained %26amp; rinsed


1/3 c. dried kidney beans, OR 1 16 oz can, drained %26amp; rinsed


Bean cooking directions below


1/2 cup pearl barley, directions below, soaked 4 or more hours, or pre-cooked 45 minutes in 3 cups water


2 - 3 Tbsp olive oil OR ghee


2 med. carrots, peeled %26amp; diced


3 medium potatoes, peeled %26amp; diced


2 celery stalks, diced


1/2 lb green beans, 1'; slice


1/2 red pepper, seeded %26amp; diced


1/2 jalapeno pepper, seeded %26amp; minced, OR 1 tiny pinch cayenne


1 slice fresh ginger, peeled %26amp; minced, OR 1/4 tsp dried ginger


1 clove garlic, crushed, peeled %26amp; minced OR 1/4 tsp powdered garlic OR 1 tiny pinch asoefetida


1 tsp each: basil, thyme, marjoram, paprika


1/2 tsp ground fennel


1 bay leaf


1/2 tsp salt


2 Tblsp tomato paste


1 Tblsp Braggs, soy sauce or miso


2 Tbsp. minced fresh parsley, cilantro, or basil to garnish


*Beans:


Sort and clean the dried beans


Soak the beans together in hot water for four hours, or overnight in cold water


Drain and rinse


Place in medium saucepan, cover with cold unsalted water


Bring to boil uncovered, boil for ten minutes, skim the foam


Cover and simmer for 2 hours


OR cook 9 minutes at high pressure in a pressure cooker


Slow cooker or crock pot: After boiling and skimming, cook for 6 - 8 hours on low.


Pearl Barley:


Wash, rinse, then soak barley 4 hours, or refrigerate overnight in 3 cups water


OR cook for 45 minutes in 3 cups water


Don't discard the soaking or cooking water - it should go in the soup


Barley Bean Soup Directions:


Heat oil or ghee on medium in a 6 - 8 qt. pot


Chop carrots, potatoes, celery, pepper %26amp; green beans


Increase the heat a bit, and saute 5 minutes.


Add spices and saute another few minutes.


Add the barley + soaking or cooking water


Add the beans + enough of the cooking liquid to suit you


Add 1/2 tsp salt + tomato paste


Bring to boil, cover and simmer 20 - 30 minutes, until veggies are nicely tender


Slow cooker or crockpot method: transfer to preheated crock pot and simmer 2 - 4 hours on low. Keep your eye on it for the first time, as cooking times vary with crockpot size and make.


Add Braggs, soy sauce or miso, %26amp; fresh minced herb


Add more salt + pepper to taste
I'm not much of a vegetarian, but I made the best veggie soup I ever made last night. I took 1 whole bunch of cilantro, chopped it up fine, put it in a pot, added a few shakes of cumin, salt, pepper, 2 bay leaves, and some rosemary. I let that boil while I cut up mushrooms, celery, onions, bell pepper, carrots, garlic and potatoes. Let cook until done. Then in a bowl I put 1 1/2 cups of cornmeal, 1/4 cup of flour, 1 tbsp. of baking powder, a dash of salt, stir dry ingr.. Then add 2 eggs, 1 can of cream style corn, 1 chopped onion, some chopped peppers, stir then add enough milk to finish making it looks like a cake mixed up. Bake on 325 until light brown on top. Then put you some soup in a bowl and place a slice of corn bread in the middle.
Simple vegan soups include potato and leek (just puree some of the potato, you don't need to add any cream); mushroom-barley; minestrone; tomato; so many!





We frequently just take canned or frozen veggies, whatever's around, and throw in a pot to cook for 30 minutes. It'll include garbanzo beans or kidney beans; cut green beans; tomatoes; carrots; peas; onion if I quickly cut and brown one first in the pot; celery; whatever happens to be in the house. Serve with some muffins, biscuits or rolls (easy to make all vegan), and you have an incredibly healthy vegan meal which can be made from start to table presentation in 45 minutes. I have a family of 8 so this is quite popular with us cost-wise too.
add some ham...yummy