Have you got any really good Vegan soup recipes?

It is a cold and rainy day and I would love to have a big pot of soup, got any good recipes?Have you got any really good Vegan soup recipes?
Vegetarian Tofu Chili


Ingredients:





3 tbsp vegetable oil


1 14 oz package of firm or extra firm tofu, crumbled


1 onion, diced


1 green bell pepper, diced


3 cloves garlic, minced


1 cup mushrooms, sliced


3 tbsp chili powder


salt and pepper to taste


1/4 tsp cayenne pepper


1/2 tsp cumin


1 14 oz can tomato sauce


1 28 oz can whole or diced tomatoes, with liquid


1 28 oz can kidney beans, drained


3 tbsp sugar


Preparation:





In a large pot, sautee the tofu in the vegetable oil over medium high heat for about 3 minutes. Add the onions, green pepper, garlic, mushroms, chili powder, salt and pepper, cayenne and cumin. Cook until veggies are just barely tender, about 5 minutes.


Add the tomato sauce, whole or diced tomatoes, beans and sugar. Bring to a slow simmer. Cover and allow to cook for at least 45 minutes. Enjoy!Have you got any really good Vegan soup recipes?
I like potatoes very good soup





Soup - Cream Of Potatoe Soup





INGREDIENTS





2 tablespoons oil


1 large onion, diced


2 cups water


3 medium russet potatoes, sliced thin


1 teaspoon dried parsley


1/2 teaspoon dried cilantro (optional)


1/2 teaspoon dried dill


1/4 teaspoon sea salt


1/4 teaspoon black pepper


1 cup soy milk





METHOD


In a small saucepan, saute onions until translucent. In a big pot, bring water to a boil and add potatoes, onions, herbs, salt and pepper. Reduce to a low boil and cook 20 minutes or until the potatoes are soft. Whip the soup in a blender until smooth. Return to pot on low heat. Add soy milk and adjust spices to taste. Heat through and serve.
Since 7 days passed, i don't know if it will still be cold and rainy. But a nice soup i made the other day was a split peas recipe.





I boiled the split peas for about 1 1'2 hours.


Then i added flour dumplings, about 3 potatos, then let it cook for 25 mins.


Then i added 3 carrots and Noodle mixture. I stirred and let it cook for another 15 minutes.





and voila, nice split peas, no meat at all.





Here is an eBook with a ton of soup recipes.


http://www.raysebookshop.com/soup-recipe鈥?/a>
Sorry - I guess you wanted a reply straight away, but here's my favourite which we've just had for lunch.





VEGIE LENTIL SOUP


Chop 1 onion, and cook gently in a large pot with a crushed clove of garlic and a small amount of water until onion is translucent.


Dice 1 carrot, 1 potato, 1 stick celery and 1 peeled parsnip and add to pot. Cook for further 5 minutes.


Stir in 125g red lentils, 6 cups veggie stock, 1 tablespoon of tomato paste and 1 teaspoon of mixed herbs.


Bring to boil, cover and simmer for about 35 minutes, stirring occasionally.


When ready to serve, add 2 or 3 sprigs of parsley, chopped.





It's delicious!
I find that any recipe can be adapted 2 be vegan.


I use massel stock it is vegan and it comes in vrious flavours so any recipe can be converted.


Also instead of cream you can use soy milk or silken tofu.


Hope this helps.
Just get as many root veges as possible, grate them, add water and lentils and voila......... once you simmer for hours of course.
animals are cool has a really good recipe i tryed it yesturday it is beautyful
I don't have a recipe right now, but minestrone is really good.
eat steak
This one is my favorite it is really yummy:


Lentil Cheezy TVP Soup


Lentil soup ingredients:


1 lb. dry lentils (sort, and rinse, brown, red, green)


8 cups water


1 cup diced carrots


1 cup diced celery


1 cup diced red or white onions


1 cup minced fresh parsley


4 medium potatoes cut into 1/4 inch cubes


4 bay leaves


2-4 minced garlic cloves


2 tablespoon vegetable oil


quarter cut squeezed fresh lemon juice


*optional: 1 teaspoon each of ground black pepper, dried thyme, cumin powder, paprika, garlic, curry, salt





Directions:


1. Rinse lentils and cook in pot with water for about 5 minutes.


2. Saut茅 all vegetables except for the parsley, garlic, and bay leaves in 1 tablespoon of vegetable oil over medium heat for about five minutes or until soft.


3. Add suat茅d vegetables to pot with lentils/water, stir.


4. Stir in garlic and bay leaves, and the additional tablespoon of vegetable oil. Simmer until garlic looses its raw taste, about 2 minutes.


5. Add spices and squeezed lemon juice.


6. Simmer, stirring occasionally for at least 2 hours, until all cooked and blended well.


7. Remove bay leaves.


8. Let simmer on low heat.


9. *Optional: Remove from pot in to a food processor or blender and blend to puree.


10. Cook TVP crumbles and add to soup; stir in well.


11. Cook cheez sauce and then it to the soup.


12. Stir cheez sauce into the soup well on medium heat until all stired in and cheezy.


13. Remove from heat when done and let cool.


14. Serve, eat, enjoy!





Cheezy sauce ingredients:


1 cup flour


1 cup nutritional yeast


1 teaspoon garlic powder


1 teaspoon turmeric powder


1 teaspoon paprika


5 cups water


2 teaspoon yellow mustard


8 tablespoons or less of vegan margarine


Directions:


Mix first 5 ingredients (flour, nutritional yeast, garlic powder, garlic powder, paprika) together in sauce pan with water and mix thoroughly. Heat on med until thick and bubbly. Remove from heat and add mustard and margarine.





TVP crumble ingredients:


2 cups plain TVP/TSP (texturized vegetable protein/textured soy protein) granules


2 and 1/4 cups cold water


2 tablespoons Bragg's liquid aminos or soy sauce


3 tablespoons cornstarch


2 tablespoon vegetable oil


2 tablespoon diced onions


2 tablespoon diced bell peppers


2 tablespoon diced tomatoes


2 packages taco seasoning or spices: 1 teaspoon garlic powder, cumin powder, onion powder, paprika, curry powder, black pepper, salt. 1/4 teaspoon sugar, dried oregano, cayenne pepper, chili powder.





Directions:


Soak TVP in water for 5 minutes or so. Mix together in a saucepan all ingredients except for TVP, stir until cornstarch dissolves. Then stir in the drained TVP. Bring to a boil, stirring constantly; stir and simmer until it is of the desired consistency, about 7-35 minutes.





You can just add the cheez sauce or tvp instead of both and the soup still taste good! More addition to soup options:





Vegetable type options: zucchini, avocado, asparagus, mushrooms, cilantro, spinach, finely shredded green cabbage, bell peppers, tomatoes, squash, green beans, sweet potatoes, tabouli, barley, kale, olive, cauliflower, corn, peas.





Other ingredients:


Red wine vinegar, kidney beans, split peas, black beans, bacos, tofu, seiten, balsamic vinegar, tomato paste/sauce, basil, fenugreek seeds, barbecue sauce, couscous, quinoa, bulgur, red pepper flakes, fresh mint or dried mint, coriander.





More:


http://vegweb.com/index.php?board=578.0


http://www.fatfreevegan.com/soups/soups.鈥?/a>


http://www.all-creatures.org/recipes/sou鈥?/a>


http://www.vegan-food.net/category/soup/


http://www.recipezaar.com/recipes.php?ca鈥?/a>
mmmm soup is the best!





here are some good ones :)





Tomato Soup





INGREDIENTS:


14 quarts ripe tomatoes,


chopped


7 onions, chopped


2 stalks celery, chopped


3 tablespoons chopped fresh


parsley


3 bay leaves 1/4 cup salt


3/8 cup white sugar


2 teaspoons seasoning salt


1 teaspoon ground black


pepper


1 teaspoon garlic salt





DIRECTIONS:


1. Place tomatoes, onions, celery, parsley and bay leaves in a large pot and cook, covered, on low heat for 1 to 2 hours, until quite soft and fragrant.


2. Remove bay leaves and blend tomato mixture in batches in a food processor or blender, then run through a sieve and return juice to pot. Stir in salt, sugar, seasoning salt, pepper and garlic salt. Bring to a boil, then reduce heat and cook, uncovered, 1 to 2 hours, until thickened.








Lentil Soup





INGREDIENTS:


1 onion, chopped


1/4 cup olive oil


2 carrots, diced


2 stalks celery, chopped


2 cloves garlic, minced


1 teaspoon dried oregano


1 bay leaf


1 teaspoon dried basil 1 (14.5 ounce) can crushed


tomatoes


2 cups dry lentils


8 cups water


1/2 cup spinach, rinsed and


thinly sliced


2 tablespoons vinegar


salt to taste


ground black pepper to taste





DIRECTIONS:


1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.


2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.








Vegan Carrot Soup





INGREDIENTS:


1 tablespoon vegetable oil


1 large onion, diced


3 cloves garlic, minced


4 large carrots, sliced


5 new potatoes, quartered 2 cups vegetable broth


2 teaspoons grated fresh


ginger


1 teaspoon curry powder


salt and pepper to taste





DIRECTIONS:


1. Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.


2. Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.


3. Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.








Vegan Hot and Sour Soup





INGREDIENTS:


1 ounce dried wood ear


mushrooms


4 dried shiitake mushrooms


12 dried tiger lily buds


2 cups hot water


1/3 ounce bamboo fungus


3 tablespoons soy sauce


5 tablespoons rice vinegar


1/4 cup cornstarch


1 (8 ounce) container firm tofu,


cut into 1/4 inch strips 1 quart vegetable broth


1/4 teaspoon crushed red


pepper flakes


1/2 teaspoon ground black


pepper


3/4 teaspoon ground white


pepper


1/2 tablespoon chili oil


1/2 tablespoon sesame oil


1 green onion, sliced


1 cup Chinese dried


mushrooms





DIRECTIONS:


1. In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half.


2. In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain, and mince.


3. In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.


4. In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.


5. In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.


6. Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with green onion to serve.