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Tag Archives: Vegan Soup Recipe

Butternut Squash Apple Soup

A hearty soup that is also nutritious with plenty of vitamins and fiber. Chicken stock was used in the recipe below, but the soup can be made vegetarian by using vegetable broth instead.

Ingredients:

  • 2 tablespoons butter or olive oil
  • 1 large onion, diced
  • 1 carrot, diced
  • 1 butternut squash, peeled, seeds removed, diced (5-6 cups)
  • 1 green apple, peeled, cored, diced (1.5 to 2 cups)
  • 4 cups vegetable or chicken broth
  • 2 tablespoons mild curry powder
  • Pinches of nutmeg, cinnamon, cayenne, basil, salt and pepper
Directions:
  1. In a large saucepan, heat the butter over medium-high heat.  Sauté onions and carrot for 5 minutes.
  2. Add squash, apple and the broth to the pan. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots are soften.
  3. Transfer to a blender and puree until smooth.
  4. Return the soup to the pan.  Add curry powder, nutmeg, cinnamon, cayenne, basil, salt and pepper.

*Add water to the soup for the consistency you like.

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Golden Chestnut Soup

This is a recipe from vegan lunchbox.  It’s so delicious that we always skip the entrée and have few bowl of soups for dinner.
Ingredients:
  • 1 lb. fresh chestnuts
  • 4 large cloves garlic, unpeeled
  • 1 TB olive oil
  • 1 onion, chopped
  • 1 carrot, diced
  • 1 Fennel, diced
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • ¾ tsp. salt, or to taste
  • 1/8 tsp. nutmeg
  • 1/8 tsp. white pepper

Directions:

  1. Cut an ”x” on each chestnut shell.  Roast chestnuts and unpeeled garlic cloves at 475 degree in oven for 20 min or until the shells are pulled slightly away from the chestnut.   Remove outer shells and inner skins and place them in a bowl.
  2. Squeeze roasted garlic out from the cloves and add to the bowl with the chestnuts.
  3. In a saucepan, heat olive oil over medium heat.  Add onion, carrot, celery, fresh thyme, and bay leaves.  Sauté, stirring often, until the onion is translucent for about 5 minutes.
  4. Add the chestnuts and garlic and 4 cups of water. Bring to a boil, lower the heat and simmer, covered, until the carrots are tender, about 10 minutes.
  5. Remove from heat.  Remove the thyme springs and bay leaves.  Let it cool down for 10 minutes then transfer to a blender, puree until the soup is completely smooth.
  6. Pour the soup into a saucepan and add salt, nutmeg, and white pepper.   Ready to serve!
 

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