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3/26/18 9:00 A

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They all sound good. I love soup.



Linda in Central Texas - Austin suburbia

Wisdom doesn't necessarily come with age. Sometimes age just shows up all by itself. ~Tom Wilson

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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,898
11/17/17 2:32 P

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RECIPE: Vegetarian Cholent in the Crockpot
Serves 6.



INGREDIENTS

1 large beet, peeled and cut into chunks
1/2 butternut squash, peeled and cut into chunks
1 onion, sliced
3 cloves garlic
1 cup beans (mixed variety)
1/2 cup quinoa
1/2 cup wheatberries
1 potato, cut into chunks
1 tablespoon Soy Sauce
3 tablespoons vegetarian beef boullion or Onion soup mix
1 tablespoon smokey parika
1 package matzoh ball mix, prepared per package directions
6 cups Water

PREPARATION

1 Spray slow cooker with cooking spray. Put all ingredients except matzo balls in slow cooker.
2 Cover with water. Prepare matzo balls per package directions, but do not cook them. Drop the raw matzo balls on top of everything, it is in place of kishke. Turn on high for at least an hour before Shabbat and then bring to low. Allow to cook overnight and serve for lunch.

www.joyofkosher.com/recipes/vegetari
an
-cholent/


TEAM LEADER, SunnyCaliGirl says: Cholent is a traditional Orthodox Jewish stew recipe, traditionally prepared during the daylight hours of Friday before Saturday. You don't have to be Orthodox, or even Jewish, to enjoy it! If you cannot find maztoh ball mix in your grocery store, leave it out or just leave it out if you have concerns about gluten.

Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,898
11/15/17 2:55 P

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RECIPE: Crock Pot Vegetarian Split Pea Soup (Vegan)
Servings: 8



"With no added oil, this soup is fat-free and very low-calorie, with less than 250 calories per serving."

What You'll Need
2 cups green split peas (uncooked)
8 cups water or
vegetable broth
2 vegetarian bouillon cubes
2 potatoes, chopped
2 ribs celery, chopped (optional)
2 carrots, sliced
1 onion, diced
2 cloves garlic, minced
1 tsp. dry mustard
1 tsp. cumin
1 tsp. sage
1 tsp. thyme
3 bay leaves

How to Make It
Place the split peas, vegetable broth and bouillon cubes in your Crock-Pot or slow cooker and give it a quick stir to break up the bouillon cubes a bit.

Next, add the chopped potatoes, celery, carrots, onion, and garlic, then add the mustard, cumin, sage, thyme and bay leaves, and stir together to combine well. Season lightly with salt and pepper.

Cover and cook on your Crock-Pot's low setting for at least 4 hours, or until the green split peas are soft.

Taste, and adjust seasonings to taste, adding a bit more salt and pepper as needed.
Be sure to remove the bay leaves before serving

Nutritional information, per serving:
Calories: 224
Total Fat: 1.0g, Trans Fat: 0.0g
Cholesterol: 0mg
Sodium: 59mg
Total Carbohydrates: 41.8g
Dietary Fiber: 14.7g
Protein: 13.7g

www.thespruce.com/crock-pot-vegetari
an
-split-pea-soup-3378444




Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,898
11/14/17 10:51 P

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RECIPE: Hungarian Mushroom Soup (vegetarian, flexitarian, gluten-free, stove-top or slow cooker)
Serves 4.



ingredients
2 tablespoons butter
1 onion, diced
1 pound mushrooms, sliced
1/4 cup flour (rice flour for gluten free)
1 tablespoon paprika
4 cups vegetable broth or chicken broth or chicken stock
2 teaspoons dried dill
1 tablespoon soy sauce (optional)
salt and pepper to taste
1/2 cup sour cream
1 splash lemon juice
1 handful fresh dill, chopped (optional)

directions
1. Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes.
2. Mix in the flour and paprika and let it cook for 2-3 minutes.
3. Add the broth, dill, soy sauce, bring to a boil, reduce the heat and simmer for 10 minutes
4. Season with salt, pepper mix in the sour cream, lemon juice and dill and remove from heat.

Slow Cooker: Implement step 1 & 2, place everything except the sour cream, lemon and dill in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the sour cream, lemon and dill.

www.closetcooking.com/2007/05/hungar
ia
n-mushroom-soup.html


TEAM LEADER, who has some ethnic Hungarian in her, recommends using Szeged brand Paprika, either hot or sweet--your choice. Or a mix. Sprinkle a little on the back of your hand and see if you can stomach the hot first, otherwise I just say use the sweet. The brand is authentically Hungarian. Spices should always be as fresh as possible, don't buy an old can that looks like it's sat on the store shelf forever. At the very least, use a smoked paprika. About the soy sauce...not my choice, but it's up to you.

Edited by: SUNNYCALIGIRL at: 11/14/2017 (22:53)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,898
11/12/17 10:45 P

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RECIPE: Rwandan "Agatogo" with Collard Greens (Vegan, Vegetarian)
Serves 4.



Ingredients
1 large onion, chopped
vegetable oil
5 cloves garlic, sliced
6 oz tomato paste
4 plantains (mostly green)
1/3 bunch collard greens (about 3 cups thinly sliced)
1 quart vegetable broth (or water)
1/2 cup peanuts, measured then ground
salt

Instructions
First, let’s figure out how to peel a green plantain. The skin sticks firmly to the flesh, so I recommend cutting the plantain in hunks, then slitting along the side one time. This will make it easier to crack the peel back (sometimes I need to use a paring knife to help if the plantain is really green).

Next, fry the onion in some vegetable oil until soft, then add in the garlic and continue cooking until the onions are just beginning to color. Add in the tomato paste, give a good stir, then toss in the plantains, greens, and mix with the vegetable broth. Add salt to taste (locals recommend using lots of salt, since the plantains absorb quite a bit). Let simmer uncovered for about 30 minutes, or until the plantains are tender and no longer white. Then sprinkle on the crushed peanuts.

If you’d like the stew thinner you can add some more broth or water, until you find the ideal consistency.

Serve immediately.

globaltableadventure.com/recipe/rwan
da
n-agatogo-with-collard-greens/


TEAM LEADER says, plantains are NOT bananas, they are like bananas, but are much more fibrous and starchier than a banana. Westerners would use a potato in place of a plantain, is what I am saying. Often found right with the bananas in the grocery store.


Plantains

Edited by: SUNNYCALIGIRL at: 11/12/2017 (22:59)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,898
11/12/17 3:49 P

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RECIPE: French Onion Soup recipe (vegetarian)
Serves 6.



"Traditional French onion soup can come in as high as 39 grams of fat per serving. Ours has just 10.5 and tastes amazing. Slowly caramelizing the onions gives this soup its diner-divine rich flavor (don't try to hurry the onions; they're worth the time!). Slices of toasted sourdough and just enough melted cheese complete the order."

Ingredients

2 Tbs. unsalted butter
1 Tbs. vegetable oil
5 large onions (about 3 lb.), halved and thinly sliced
3 cloves garlic, minced (about 1 Tbs.)
1/2 tsp. salt
2 Tbs. all-purpose flour
6 cups roasted or low-sodium vegetable broth
1/3 cup dry sherry
1 tsp. Dijon mustard
1 tsp. sherry vinegar
6 1/2-inch slices sourdough bread, toasted
2/3 cup shredded Jarlsberg or Gruyere cheese

Preparation

1. Heat butter and oil in heavy, large saucepan over medium heat. Add onions, garlic and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.

2. Stir in flour, and cook 3 to 4 minutes, stirring constantly. Blend in broth, sherry and mustard. Cover, and simmer 15 minutes, stirring occasionally. Stir in sherry vinegar.

3. Preheat broiler. Ladle soup into six heatproof bowls. Top each with slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1 to 2 minutes. Serve hot.

Nutrition Information

Calories: 279 Carbohydrate Content: 39 g Cholesterol Content: 18 mg Fat Content: 10 g Fiber Content: 5 g Protein Content: 9 g Saturated Fat Content: 4 g Sodium Content: 794 mg Sugar Content: 7 g

www.vegetariantimes.com/recipes/fren
ch
-onion-soup


TEAM LEADER says, if you won't or don't have alcohol in your kitchen, a substitute for the sherry is unfiltered apple cider.

Edited by: SUNNYCALIGIRL at: 11/12/2017 (15:51)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,898
11/12/17 3:36 P

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RECIPE: Vegetarian Lentil Soup Recipe (Low-Fat, Low-Cal and Gluten-Free)
Serves 4.



What You'll Need
1 tsp vegetable oil (canola oil, sunflower oil or any kind of cooking oil)
1 onion, diced
1 carrot, sliced
4 cups vegetable broth (or use a combination of water and vegetable bouillon cubes)
1 cup dry lentils (you want regular brown lentils - NOT red lentils to make this soup!)
1/4 tsp dried thyme
2 bay leaves
dash salt and pepper, to taste
2 tsp lemon juice (optional, but delicious)

How to Make It
In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.
Add the vegetable broth, lentils, thyme, bay leaves and a dash of sea salt or kosher salt and black pepper (you can always add more later when you taste the soup).
Reduce heat to a simmer. Cover and cook your soup until the lentils are soft, about 45 minutes.
Remove bay leaves and stir in lemon juice before serving. The lemon juice is optional, but it just helps to bring out all the other flavors a bit more.
Taste, and season with a bit more salt and pepper to taste, or, serve as is and allow everyone to season as they prefer.


Nutrition Facts:
One serving provides approximately:
Calories: 230,
Total Fat: 3.0g,
Saturated Fat: 0.7g,
Cholesterol: 0mg,
Sodium: 852mg,
Total Carbohydrates: 33 g,
Dietary Fiber: 15.6g,
Sugars: 4.6g
Protein: 18.7g

www.thespruce.com/vegetarian-lentil-
so
up-recipe-low-fat-3377999


Edited by: SUNNYCALIGIRL at: 11/12/2017 (15:53)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,898
11/12/17 3:30 P

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RECIPE: Easy Vegetarian Pumpkin Soup Recipe (vegan, vegetarian)
Serves 4.



What You'll Need
1 tablespoon margarine
1 onion, diced
1 16-ounce can of pumpkin puree
1 1/3 cups vegetable broth
3 cups soy milk (or another vegan milk substitute)
1/2 teaspoon nutmeg
1/2 teaspoon sugar
Salt and pepper to taste

How to Make It
In a large saucepan, cook the onion in the margarine for 3-5 minutes, until onion turns clear.
Add remaining ingredients, stirring to combine. Cook over medium heat for 10-15 minutes longer.

www.thespruce.com/vegetarian-pumpkin
-s
oup-recipe-3378005


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SWEDE_SU's Photo SWEDE_SU Posts: 6,931
11/9/17 3:08 P

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today's lunch: turkish split pea soup or stew (it came out very thick and i added extra liquid, still thick, but very good!

instantpoteats.com/turkish-split-pea
-s
oup-instant-pot-recipe/


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,898
11/8/17 6:06 P

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RECIPE: Vegan Instant Pot Potato Curry (also gives stove top directions)
5 servings.



Ingredients
1 medium yellow onion , chopped - I like to cut mine in half moons slices but if you prefer you can chop it finely
4 large cloves of garlic , chopped finely
900g / about 5 heaping cups potatoes , new potatoes or regular potatoes are fine. Cut any larger ones into chunky bite sized pieces. No need to peel them unless you prefer to.
2 tablespoons curry powder
3 tablespoons arrowroot powder , or corn starch
500mls / around 2 cups water
400g / 2 heaping cups fresh green beans , chopped into bite sized pieces. You can also use frozen beans, no need to defrost first. Frozen peas also work well as a sub.
1 400ml can coconut milk , full fat or light
1 tablespoon sugar (optional)
Salt & pepper to taste
1 teaspoon chili pepper flakes or a small fresh chili chopped (optional if you like some heat)

Instructions
INSTANT POT INSTRUCTIONS
Set your instant pot to saute. Once hot, add a few drops of water and cook the onions until translucent, then add the garlic and cook for one minute longer. Press the KEEP WARM/CANCEL button.
(This sautéing step adds a little more flavour but you can skip it if you are short on time.)
Add everything else to the Instant Pot except the green beans and liquid.
Stir in the arrowroot powder (or cornstarch) so it coats everything then add the liquid and stir again. The green beans get added at the end so leave them out for now.
Set the Instant Pot to 20 minutes on MANUAL and allow the pressure to release naturally after this time.
Press KEEP WARM/CANCEL, remove the lid and press SAUTE. Add salt and pepper to taste then add the green beans and cook for about 5 minutes until they are tender.
Serve immediately.

If you like bit of heat in your curry feel free to add some chili flakes or a fresh chopped chili when you add the other vegetables.

Cooking time includes the natural pressure release time but this can vary a bit each time so
allow for it taking a few minutes more or less.


STOVE TOP INSTRUCTIONS
If you don't have an Instant Pot you can cook it on the stove top instead. See these instructions.
Warm a large pan over a medium heat. Add a couple tablespoons of water and sauté the onions until translucent ( you can use oil 1 tablespoon of oil rather than water if you prefer).
Add the garlic and cook for a minute or so more then add the curry powder, stirring well and allowing it to toast a bit for 10-20 seconds.
Add the arrowroot and stir well to distribute then gradually add the water, stirring as you go to work out any lumps.
Pour in the potatoes, cover with a lid and allow them to cook through, giving it a quick stir every 5 minutes or so. You can check the potatoes by piercing them with a fork.
When the potatoes are tender (it will take around 15 minutes) remove from the heat, add the green beans then add the coconut milk. Do it in that order to avoid curdling issues. The green beans will lower the heat of what's in the pan before you add the coconut milk.
Add the sugar and stir really well.
Return to a medium/low heat and allow everything to warm through again and the beans to cook (about 7-10 minutes). Some bite left in the beans is good and remember that they will continue cooking a little while you are plating up.
Season with salt and pepper to taste and as soon as the beans are tender it is ready to serve.

If you like bit of heat in your curry feel free to add some chili flakes or a fresh chopped chili just before you add the water to the pan. Leftovers reheat well and will keep in the fridge for up to 4 days


Nutrition Facts
Vegan Instant Pot Potato Curry
Amount Per Serving (1 serving)
Calories 258
Total Fat 5 g
Sodium 29 mg
Total Carbohydrates 49 g
Dietary Fiber 8 g
Sugars 7 g
Protein 7 g
Vitamin A 11%
Vitamin C 76%
Calcium 8%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

avirtualvegan.com/vegan-instant-pot-
po
tato-curry/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,898
11/6/17 11:31 A

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RECIPE: Chickpea and Winter Vegetable Stew (vegetarian--vegans can adapt by replacing the honey with either maple syrup or agave)
8 servings.



INGREDIENTS
2 teaspoons extra-virgin olive oil
1 cup chopped onion
1 cup cleaned and trimmed leek, cut into 1/2-inch slices
½ teaspoon ground coriander
½ teaspoon caraway seeds, crushed
1/8 teaspoon ground cumin
1/8; teaspoon ground red pepper
1 clove garlic, minced
3 2/3 cups vegetable stock, divided
2 cups peeled butternut squash, cut into 1-inch cubes
1 cup carrot, cut into 1/2-inch slices
¾ cup Yukon gold potato, peeled and cut into 1-inch cubes
1 tablespoon harissa (North African hot sauce, available in specialty stores)
1 ½ teaspoons tomato paste
¾ teaspoon salt
1 pound turnips (about 2 medium), peeled and each cut into 8 wedges
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
¼ cup chopped fresh flat-leaf parsley
1 ½ teaspoons honey
1 1/3 cups uncooked couscous
8 lemon wedges

PREPARATION
Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups vegetable stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.

Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.

Nutritional analysis per serving (8 servings)
268 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 52 grams carbohydrates; 8 grams dietary fiber; 8 grams sugars; 9 grams protein; 435 milligrams sodium

cooking.nytimes.com/recipes/1
015219-ch
ickpea-and-winter-vegetable-stew


TEAM LEADER says: I am unaware of harissa sauce at any of my local markets and am definately NOT going to pay for it online for one recipe which only uses 1 TB in my entire recipe collection. Instead, I would substitute sriracha or tabasaco or just omit it.

Edited by: SUNNYCALIGIRL at: 11/6/2017 (11:33)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,898
11/4/17 4:19 P

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RECIPE: Garden Harvest Soup (vegan)
Serves 8.



INGREDIENTS
2 Tbsp. olive oil
2 large leeks, white only, chopped
2 Tbsp. fresh garlic or equivalent in garlic paste
Kosher salt and fresh ground pepper
2 cups carrots, peeled and chopped into rounds
2 cups peeled and diced potatoes
2 cups fresh green beans, chopped into ¾" pieces
2 x 900 ml or approx. 2 quarts of vegetable broth
4 cups, seeded, peeled and chopped tomatoes
2 cups fresh corn for the cob
2 tsp. fresh thyme
¾ cup red lentils, washed
2 tsp. lemon juice
Parsley, chopped, for garnish

INSTRUCTIONS
Heat the olive oil in a large heavy bottomed pot over medium low heat. Saute the leeks and garlic. Season with salt. Cook until translucent. Add the carrots, potatoes and green beans, cooking for another 4-5 min.
Pour in the stock and bring to a boil. Then add the tomatoes, corn, Thyme and season again with salt and pepper. Reduce heat to simmer and cook for 20 min. Add in lentils and cook for 18-20 min. don't let them go to a mush. Add the lemon juice before serving and adjust seasoning if necessary. Garnish with parsley.

Recipe adapted from Alton Brown Garden Vegetable Soup

noshingwiththenolands.com/garden-har
ve
st-soup/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,898
11/2/17 2:13 P

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RECIPE: Spicy Classic Corn Chowder (vegan)
Makes 4 BIG servings.




Ingredients:
2 white potatoes
4 cups vegetable broth
1 tablespoon dried thyme
1 tablespoon olive oil
1 white onion
4 stalks celery
2 cups yellow corn
1 red chili
1/2 cup non-dairy milk
1/4 cup nutritional yeast
Salt & pepper to taste
2 green onions, for garnish
Cashew cream (below)

Method:
Peel two medium potatoes and then grate them using a box grater. Add these into a medium stockpot with the 4 cups of vegetable broth and 1 tablespoon of thyme. Allow to simmer for 15+ minutes to cook the potatoes.

In a different stockpot, heat 1 tablespoon of olive oil and toss in a loosely chopped onion and 4 stalks of celery (don’t worry what they look like, the whole soup will be blended later). Also pour in a splash of water and some salt and pepper. Once the onion is softened and starts to turn translucent, add 2 cups of yellow corn (fresh or frozen) and a bit of diced red chili. I used 1 thai chili, but feel free to use whatever you have on hand and adjust to your heat tolerance.

Give the corn mixture 5 minutes to simmer before pouring in the vegetable broth and potato mixture, as well as about 1/2 cup of non-dairy milk and 1/4 cup nutritional yeast. Add another few pinches of salt and grinds of black pepper, then let this simmer until the potato shreds are fully cooked (i.e. when you bite into one, there’s no crunch).

If you have an immersion (stick) blender, that’s perfect. Simply turn it on high and fully puree this soup right in the pot until it’s almost completely smooth. If not, remove it from the heat and carefully pour into a blender and blend until smooth (you may need to do this in two batches).

Return to the heat and give it another 5-15 minutes. As with most soups, the longer it simmers, the more balanced the flavors will be. Give it a taste and adjust the seasonings as needed – don’t be afraid to add more salt, pepper, or herbs at this point. You can also add a little water if the soup has become too thick (I added nearly 1 cup of additional water).

To serve, top with sliced green onions and a drizzle of cashew cream (simple recipe below) which is the perfect finishing touch to this dish.

Cashew cream: soak 1/3 cup cashews for 1 hour, then drain and blend the cashews with 1/2 cup of fresh water, 1 teaspoon apple cider vinegar, 1 tablespoon maple syrup, and a dash of salt.

www.oneingredientchef.com/corn-chowd
er
/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,898
10/30/17 12:35 P

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RECIPE: Clamless Chowder Soup (Vegan)
Serves 4-6.



INGREDIENTS
Blender ingredients:
1 ounce raw, unsalted cashews (about ¼ cup)
¼ cup water

Soup pot ingredients:
½ medium yellow or white onion, chopped into small pieces (about 1 cup)
1 rib celery, chopped into small pieces (about ½ cup)
2 pounds russet potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
4 cups water
½ small head of cauliflower, chopped into small pieces (about 2 cups)
1 teaspoon granulated garlic
1 teaspoon paprika
½ teaspoon dried dill
2 bay leaves

Frying pan ingredients:
¼ pound king oyster or trumpet mushrooms, chopped into small pieces (about 1½ cups)
½ medium yellow or white onion, chopped into small pieces (about 1 cup)
1 rib celery, chopped into small pieces (about ½ cup)
1½ teaspoons finely chopped fresh thyme leaves
Optional garnishes: chopped parsley and black pepper

NSTRUCTIONS
Place the ¼ cup cashews and ¼ cup water into a blender (small blenders work best for this small amount) and set aside while you prepare the rest of the soup.
For the soup pot ingredients, heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the 1 cup onion and ½ cup celery, and cook while stirring for 3 to 5 minutes to soften, adding a little water, as needed.
Add the potatoes, water, cauliflower, granulated garlic, paprika, dill, and bay leaves, and bring to a boil, uncovered. Reduce the heat to medium-low, and cook covered for 15 to 20 minutes, or until the potatoes are very tender, stirring occasionally.
While the soup pot ingredients are cooking, heat 1 tablespoon of water in a frying pan over medium-high heat. When the water starts to sputter, add the mushrooms, 1 cup onion, and ½ cup celery, and cook while stirring for 3 to 5 minutes until soft, adding a little water, as needed. Add the thyme toward the end. Set the pan aside off heat.
Remove the bay leaves from the soup pot at the end of cooking, and blend the soup to your desired consistency with an immersion blender (or see Notes), leaving some small chunks.
Blend the cashews and water until very smooth, and stir into the soup pot along with the cooked vegetables from the frying pan, and simmer on low for 5 to 10 minutes covered before serving. Garnish with black pepper and/or chopped parsley.

NOTES
For added seafood flavor, add 1 to 2 teaspoons of kelp granules in step 6, or add “to taste” to individual bowls. (Kelp granules are usually found in the Asian cooking aisle of the grocery store.)

If you don’t have an immersion blender, carefully ladle most the soup into a blender or food processor, and blend briefly to your desired consistency before returning to the pot. Or you can use a handheld potato or bean masher right in the pot.

If you don't eat nuts or are trying to avoid extra calories, simply omit the blended water and cashews. The chowder will still be thick and creamy, just not as rich.

If you don’t have thyme, which is traditional for this dish, you may use finely chopped fresh rosemary.

Optional additions: 1 cup green peas and/or small-chopped carrots.

www.straightupfood.com/blog/2016/11/
07
/clamless-chowder/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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10/28/17 1:40 P

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Recipe: Vegan Cheeseburger Soup
Serves 4.
Calories: 386 kcal



Ingredients
2 teaspoons olive oil
1 small onion peeled and chopped
1 cup chopped carrots*
4 cups chopped potatoes*
3 cups vegetable broth
1 bay leaf
1 cup cashews raw or roasted
½ cup plant-based milk not vanilla or sweetened, original
½ cup nutritional yeast flakes
1 teaspoon garlic powder
1 package veggie crumbles
1 - 1 cup vegan cheddar cheese

Instructions
Heat the olive oil and the chopped onion in a large pot over medium heat. Cook until the onions are tender. Add the chopped carrots and chopped potatoes. Stir to coat, and simmer about 10 minutes. Add the vegetable broth and bay leaf and bring back to a simmer.
In the meantime, place the cashews in a small saucepan and add a cup of water. Simmer over medium to medium low heat about 5 minutes, until cashews are tender, and most of the water is gone.. Remove from heat.
Pour the tender cashews and remaining liquid from boiling in a food processor along with the plant-based milk, nutritional yeast flakes, and garlic powder. Pulse until completely smooth. You may need to push down contents from the side of the bowl several times.
Use a fork to test the tenderness of the potatoes and carrots. They should be tender before moving to the next step.
Once carrots and potatoes are tender, remove the bay leaf and add the cashew cream to the pot. Stir to combine.
Add the veggie crumbles. If these are frozen, take a minute or so to stir them throughout the pot.
Add the vegan cheddar shreds and stir to combine.
Serve hot. This makes a very thick soup. Feel free to add a little water if you prefer a thinner soup.

Recipe Notes
* To speed up the total cooking time of this recipe. Place the chopped carrots in a microwave-safe bowl and microwave for about 2 - 3 minutes. Pour the resulting tender carrots and any resulting liquid into the pot. Repeat this process with the potatoes, microwaving them until fork tender and then pouring them in the pot.

Here’s some ideas for changing this recipe up a bit, you know, to get you started:
Add some chopped (fresh or dried) dill as a garnish (I love dill)
Sprinkle the top with some Vegan Bacon Almond Slivers-- SUNNYCALIGIRL says, did you know BACO BITS were vegan?!~
Add a cup of frozen peas while simmering for a pop (literally) of color and taste
Do you have any croutons? Crumble those over the top
For an extra cheesy soup, double the vegan cheddar shreds

Nutrition Facts
Amount Per Serving
Calories 386
Total Fat 17g
Saturated Fat 2g
Sodium 769 mg
Potassium 1379 mg
Total Carbohydrates 47g
Dietary Fiber 9g
Sugars 6g
Protein 15g

namelymarly.com/vegan-cheeseburger-s
ou
p-recipe/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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10/26/17 3:58 P

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RECIPE: Kale Polenta with Mushrooms and Acorn Squash
Makes 4 servings.



ingredients:
polenta

1 cup polenta
1.5 cups nut milk + extra while cooking the polenta, as needed (you can also use water)
1.5 cups vegetable broth
2 tablespoons extra virgin olive oil
salt + pepper to taste
1/4 cup nutritional yeast (or grated parmesan cheese)
parsley, for garnish
kale puree (below)

kale puree

1 small head of tuscan kale or half a large head (curly kale is also okay), stems removed
2 cloves garlic, peeled + kept whole
1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil

mushrooms + squash

1 acorn squash, seeded and sliced into half circles (leave skin on, it is edible after baking)
2 cups of mushrooms, sliced (I used porcini, shiitake + cremini to create a richer flavour)
2 shallots, diced
4 sprigs fresh thyme (of half a teaspoon dried)
1 clove garlic, diced
3 tablespoons olive oil
salt + pepper

method:
Preheat oven to 425ºF. Line a baking sheet and toss squash in a large bowl with 1 - 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and pepper. Bake for 25 - 30 minutes. Remove from oven, flip squash and bake for another 10 minutes or until soft and slightly caramelized.
While squash is baking, add milk and broth to a medium sized pot. Bring to a boil. Lower temperature to medium and slowly whisk in polenta. Keep whisking until the polenta starts to thicken (usually a couple minutes). Reduce to a low simmer (rarely bubbling) and cook for 20 minutes, whisking often, until the polenta is nice and creamy. Make the kale puree + mushrooms while polenta is cooking (see below). You may need to add a bit more milk or water throughout this process or if you want to keep it cooking longer for extra creaminess. Add a tablespoon or two at a time. Keep warm until serving. If prepared in advance, reheat on the stove with a bit of extra liquid and a good whisk.
Kale puree– Boil a pot of salted water (should taste like slightly salty ocean sea water). Add kale and 2 cloves of whole garlic and boil for 2 to 3 minutes. Add to food processor or blender with olive oil and salt and blend until a smooth puree.
Mushrooms– In a pan (cast iron works well but any will do) over medium add olive oil and diced shallots. Sauté for 2 minutes. Add thyme, garlic + mushrooms to pan with a dash of salt and pepper. For the mushrooms to brown, don't touch them for a few minutes then turn to other side and repeat. Cook for about 5 to 7 minutes until mushrooms and shallots have cooked down and caramelized.
While polenta is on the stove, add kale puree, 2 tablespoons of olive oil (if desired), nutritional yeast (or parmesan cheese), salt and pepper to taste. Whisk in until combined. Ladle into bowls, top with roasted squash, mushrooms, parsley and s + p to taste.

Recipe adapted from April Bloomfield on Food Republic.

www.creamandhoney.ca/blog-1/kale-pol
en
ta-with-mushrooms-acorn-squash


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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10/24/17 5:40 P

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today's lunch - pea soup!

allrecipes.com/recipe/16904/vegetari
an
-split-pea-soup/


i used pearl barley (.25 cup) instead of orzo and otherwise i have also used emmer farro. instead of chipotle powder i use one chipotle in adobo. also added a bay leaf. simple, and excellent - threw it all into the instant pot, 5 minutes saute, the 12 minutes at pressure. added an extra cup of water at the end to thin it out.

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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,898
10/24/17 1:11 P

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RECIPE: Spicy Tomato and Lentil Soup (vegan, vegetarian)
Serves 4.

"This recipe is gluten free, dairy free, vegetarian, Slimming World and Weight Watchers friendly."



INGREDIENTS
¾ cup (175ml) of uncooked red lentils, rinsed
1 onion, finely chopped
2 cloves of garlic crushed
1 stick of celery, finely chopped
1 leek, finely chopped
300g (10.5oz) of sweet potato, chopped
some freshly ginger grated
1 tsp of ground cumin
1 splash of tabasco sauce
2 teaspoons of paprika
½ teaspoon of cayenne pepper
500g (17.5oz) of ripe tomatoes, skinned and chopped finely (or use a tinned chopped)
2 litres (8 cups) of vegetable stock
2 tbsp of tomato puree
salt and black pepper to season
Spray oil
finely chopped parsley or coriander
optional: yoghurt

METHOD
Spray a large saucepan over a medium high heat with spray oil.
Add the onion, leek, celery and fry until softened.
Add the lentils, sweet potato, garlic, ginger, cumin, paprika, cayenne and tomato paste and stir to evenly mix.
Add the stock, tomatoes and tabasco sauce.
Bring to a boil, then lower the heat and simmer for about 40mins until lentils are soft.
Season to taste with salt and pepper.
If you prefer a smoother soup, then you can blend it to your liking. I prefer to leave this soup as it is.
Serve topped with a sprinkle of freshly chopped parsley or coriander.
Optional: add a dollop of yoghurt.

NUTRITION INFORMATION
Serving size: 1 Calories: 309.1 Fat: 0.9g Saturated fat: 0.1g Carbohydrates: 60.9g Sugar: 11.3g Sodium: 1006.8mg Fibre: 14.5g Protein: 14.3g Cholesterol: 0mg

www.slimmingeats.com/blog/spicy-toma
to
-and-lentil-soup
My browser notes that this website is not secure, you may not wish to view the website. Also, it helps to have a kitchen scale when using a Canadian recipe.



Edited by: SUNNYCALIGIRL at: 10/24/2017 (13:35)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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10/24/17 10:13 A

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RECIPE: The Best Broccoli Cheese Soup (Better than Panera Copy Cat) VEGETARIAN
4 Servings.



INGREDIENTS:

1 tablespoon + 4 tablespoons unsalted butter, divided
1 small/medium sweet yellow onion, diced small
1 clove garlic, peeled and minced finely
1/4 cup all-purpose flour
2 cups low-sodium vegetable stock (chicken stock may be substituted)
2 cups fat-free half-and-half (regular half-and-half may be substituted; whole milk or 2% milk will work but soup won’t be as creamy)
2 to 3 cups broccoli florets, diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems as not to waste them)
2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
3/4 teaspoon salt, or to taste
3/4 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon smoked paprika or regular paprika, optional and to taste
1/2 teaspoon dry mustard powder, optional and to taste
pinch cayenne pepper, optional and to taste (doesn’t make soup spicy and serves to enhance flavor)
8 ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing bowls

DIRECTIONS:

In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.
Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.
In a large heavy-bottom pot (I use this Le Creuset Signature Enameled Cast-Iron 6-3/4-Quart Oval French (Dutch) Oven) add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it’s very important the mixture is thick or soup will never thicken properly later.
Slowly add the vegetable stock, whisking constantly.
Slowly add the half-and-half, whisking constantly.
Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
While mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.
Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. If you don’t have these seasonings on hand, it’s okay, but they do add subtle depth of flavor. Stir to combine.
Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.
While soup simmers, grate the cheese. It’s important to use a high-quality cheese (not the cheapest thing you can find) because the flavor of the soup depends on it. Do not use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won’t incorporate well. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.
Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Soup will keep airtight for 5 to 7 days in the fridge. Reheat gently in the microwave. I find the soup is less likely to ‘break’ or separate when reheated in the micro rather than on the stovetop, but do what you think is best. I don’t recommend freezing the soup because I feel like the cheese and half-and-half will not do well upon thawing and soup could break, but I haven’t actually tried freezing it.

Nutritional analysis per serving
Calories: 568
Total Fat: 68 grams
Sat. Fat: 28 grams
Trans Fat; 1 g
Carbohydrates: 22 grams
Fiber: 2 grams
Sugar: 9 grams
Protein: 19 grams
Sodium: 983 grams

www.averiecooks.com/2015/01/best-bro
cc
oli-cheese-soup-better-panera-copycaR>t.html


NOTE: Based on the Nutritional analysis, I would not call this an everyday soup, but an indulgence or a soup for special celebrations (such as Thanksgiving, which is coming up.) --your Team Co-Leader, SUNNYCALIGIRL

Edited by: SUNNYCALIGIRL at: 10/24/2017 (10:14)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
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10/21/17 12:33 P

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RECIPE:Sunshine Superfood Soup
Serves 4.
Calories: 313 kcal per serving.
Cook Time: 30 minutes



Ingredients
2 tablespoons olive oil
1/2 cup chopped onions (about 1/2 of medium onion)
1 teaspoon mild yellow curry powder
1/2 teaspoon ground turmeric (powder)
4 cups vegetable stock (homemade or low sodium)
12 to 16 ounces cauliflower florets (about one small/medium head, core and leaves removed, roughly chopped)
2 tablespoons course or whole grain prepared mustard
2 packages Bird's Eye® Steamfresh® Superfood Blend Chickpeas and Spinach (no need to thaw)
1 can (14 ounces) unsweetened coconut milk, well-shaken
1 tablespoon chopped cilantro leaves
1 tablespoon chopped fresh dill
1 teaspoon fresh thyme leaves
1/2 fresh lemon (or 1 tablespoon bottled lemon juice)
Kosher salt and freshly ground black pepper

Instructions
Heat 1 tablespoon of the oil in a 4-5 quart Dutch oven or stock pot over medium until shimmering. Add the onions and saute until softened, about 5 minutes.
Scootch the vegetables to the side, and add the remaining oil to the cleared spot. Spoon the curry powder and turmeric over the oil, and stir in place to create a fragrant paste.
Pour in the vegetable and cauliflower, and bring the soup to a gentle bubbling boil over medium-high heat, then immediately reduce heat to medium-low and simmer for 15 minutes. Test the cauliflower florets by slicing one with a knife - it should cut easily through. Stir the mustard into the soup.
Puree the soup thoroughly: use an immersion blender directly in the pot to blend the soup smooth, or use a regular blender (you'll need to do it in batches), and return the soup to the pot.
Add the two packages of chickpeas and spinach, along with the coconut milk, cilantro, dill, and thyme.
Let the soup heat gently over medium-low for 10 minutes - if the soup begins to bubble at any point, reduce the heat a bit.
Squeeze the lemon half over the soup, and add a pinch of salt with a few grinds of black pepper. Stir, and taste, adding more salt as needed.
Serve immediately with a loaf of crusty bread. This soup can be made ahead of time and stored in the fridge. Leftovers, if there are any, will taste great for lunch the next day.

soupaddict.com/2017/07/sunshine-supe
rf
ood-soup/

My search engine identifies this web site as "Not Secure", you may not wish to go to the original recipe

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Destitutus ventis, remos adhibe.--Latin Proverb
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10/19/17 7:43 P

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RECIPE: Crockpot Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika (vegan, vegetarian, flexitarian)
Makes 8 servings with the 3.5 quart crockpot used. If you are using a larger crockpot, the advice is to double the recipe. Freeze leftover soup.



Ingredients:
1 large yellow onion, diced small
1 T olive oil
1 T minced garlic
1 tsp. smoked paprika
1 tsp. sweet paprika
(I buy both smoked and sweet paprika from Penzeys or The Spice House)
1/2 tsp. dried thyme
1 tsp. Vege-Sal (or use 1/2 tsp. salt)
fresh ground black pepper to taste
1 cup red lentils
2 cans chickpeas, rinsed
5 C chicken or vegetable stock (or use 3 cans chicken or vegetable broth)
2 cans petite dice tomatoes with juice (14.5 oz. can)
Sour cream or vegan sour cream for serving, optional

Instructions:

Heat olive oil in frying pan and saute the diced onion until it’s soft and starting to brown lightly, about 5 minutes. Add garlic, smoked paprika, sweet paprika, dried thyme, Vege-Sal, and black pepper and saute 2-3 minutes more, or until spices are fragrant.
Add onion-spice mixture to CrockPot, then rinse out the frying pan with 1 cup of the stock and add to crockpot along with red lentils, rinsed chickpeas, and rest of stock. Cook on high for 2-3 hours, or until lentils are starting to soften and dissolve into the soup. (I cooked mine for 2 1/2 hours. Cooking time will depend partly on how old the lentils are.)
When lentils are starting to soften, add the 2 cans of diced tomatoes with juice. Cook for 1-2 hours more on high, or until the lentils and chickpeas are both quite soft. Then remove about 1/2 the soup to a bowl (or the large 8-cup measuring cup I had worked perfectly.) Puree the soup you removed using an immersion blender, food processor, or blender. (If you’re using a food processor or blender, be very careful with the hot soup, pureeing in batches if necessary.)
Stir the pureed soup back into the soup in the CrockPot; taste and add more salt or fresh ground black pepper if desired. Let soup cook about 15 minutes more, then serve hot.

kalynskitchen.com/crockpot-recipe-f
or-
red-lentil-chickpea/

This is an older recipe from 2011; this recipe blogger is also a strong advocate of the South Beach Diet (2003), which Wikipedia cites as a "fad diet". That doesn't mean this soup won't taste good or that the soup by itself isn't healthy!

Edited by: SUNNYCALIGIRL at: 10/19/2017 (19:56)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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10/19/17 4:35 P

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In case you don't know, government buildings actually feature restaurants, some open to the public, and some not. One restaurant is the feeding ground of Senators only, and "Senate Bean Soup" has existed on the menu of the U.S. Senate Dining Room since the early 20th century. It is available also at at least one of the restaurants open to the public. The original recipe is NOT vegetarian or vegan. I am posting a vegan version of this soup!

RECIPE: Vegan Senate Bean Soup
Recipe by Cookbook Author Katy Patalsky (Chocolate-Covered Katy)
Yields 5 servings.



Ingredients

Saute:
1 Tbsp vegan butter
1 1/2 cups onion, white or brown
2 cloves garlic, chopped (optional)
Add in:
2 15oz. cans Navy beans (or another white bean), drained/rinsed
1 bay leaf
1 large Russet potato, baked + roughly chopped (microwave or oven)
2 cups vegetable broth
1 cup water
1/2 tsp salt
1/4 tsp black pepper
1/8 - 1/2 tsp liquid smoke (depending on how smoky you want it) -- or sub with 1/4 tsp smoked paprika (paprika will tint the soup color though)
Fold in:
1/2 cup flat-leaf parsley, finely chopped
Also: Additional water or broth as needed (usually 1-2 cups are needed)

Instructions

Warm a large soup pot over medium-high heat. Add in the vegan butter, onion and optional garlic. Stir and saute for one to two minutes to brown onions.
Add in the beans, bay leaf, a handful of the potato, broth, water, liquid smoke or paprika, salt and pepper.
Bring this mixture to a low boil and simmer for about two minutes.
Scoop about 3 cups of the soup into a blender container - especially the beans and potato parts. Blend until thick and creamy. Add a splash of water or broth if needed to blend. Pour the blended mixture back into the pot and continue simmering over medium heat.
If you want a chunkier soup, you can leave things as they are. If you want a more mashed and creamy soup, you can use a fork or potato masher to mash the remaining beans and potato in the pot. Or for a really creamy texture, process even more of the soup in the blender to make creamy and smooth. This is up to you.
Fold in the chopped parsley and allow the soup to cook down to a thick and creamy texture. Usually simmering a few more minutes on low-medium.
When desired consistency is reached, serve soup. Garnish with chopped parsley and black pepper.
.
Nutrition

Calories: 239
Protein: 13
Fat: 2.8
Totalcarbs: 43
Dietaryfiber: 10

kblog.lunchboxbunch.com/2012/06/sena
te
-bean-soup-vegan-version.html


Edited by: SUNNYCALIGIRL at: 10/19/2017 (17:21)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
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10/18/17 6:57 P

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RECIPE: Uncle Bill's Vegetarian Minestrone Soup
Serves 4-6

INGREDIENTS
1 tablespoon extra virgin olive oil
3/4 cup chopped onion
3 cups water (or vegetable broth)
2 cups diced zucchini
1 cup diced carrot, peeled
1 cup canned cannellini beans or 1 cup you may use other white beans
3/4 cup diced celery
1 teaspoon dried basil or 2 tablespoons finely chopped fresh basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh coarse ground black pepper
28 fluid ounces canned plum tomatoes, dice and include liquid
2 garlic cloves, minced
1/4 cup uncooked ditalini or 1/4 cup elbow macaroni

DIRECTIONS
Heat oil in a large saucepan over medium-high heat.
Add chopped onion and sauté for 4 minutes or until just lightly browned.
Add water, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, tomatoes and garlic.
Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
Add macaroni, cover and cook an additional 10 minutes.
Adjust spices to suit your taste.
Serve hot.



NUTRITION INFO
Serving Size: 1 (323 g)
Servings Per Recipe: 4
Calories 172.4
Total Fat 4.4 g
Saturated Fat 0.7 g
Cholesterol 0 mg
Sodium 577.8 mg
Total Carbohydrate 28.6 g
Dietary Fiber 7 g
Sugars 9.2 g
Protein 6.7 g
www.geniuskitchen.com/recipe/uncle-b
il
ls-vegetarian-minestrone-soup-81419#R>activity-feed


Edited by: SUNNYCALIGIRL at: 10/18/2017 (18:59)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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10/17/17 2:46 P

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RECIPE: Beefless Stew (vegan)
Serves 6-8 (Makes about 10 cups)



Ingredients:
1½ large yellow or white onions, chopped into ¾-inch pieces (about 3 cups)
3 medium carrots, sliced lengthwise and cut into ¾-inch pieces (about 2¼ cups)
3 ribs celery, cut into ¾-inch pieces (about 1 cup)
2 medium portabella mushrooms, cut into ¾-inch pieces (about 4 cups)
1½ tablespoon finely chopped garlic (about 6 medium cloves)
5 cups water (or vegetable broth, but nutritional values below are with water)
2 pounds white potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
1/3 cup tomato paste (half of a 6-ounce can)
1 tablespoon dried Italian herb seasoning
1 tablespoon paprika
2 teaspoons finely chopped fresh rosemary
1½ cups cooked peas (if frozen, rinse under warm water)
½ cup fresh parsley, chopped

Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onions, carrots, and celery, and and cook, stirring frequently, for about 8 minutes, adding water as needed.
Stir in the mushrooms and garlic, and continue to cook while stirring for 5 minutes more, adding water as needed.
Add the 5 cups of water, potatoes, tomato paste, Italian seasoning, and paprika, and bring to a boil, uncovered. Reduce the heat to medium-low and stir in the rosemary. Cover and cook for 25 to 30 minutes, stirring occasionally, or until the carrots and potatoes are very tender.
Add the peas and cook for 5 minutes more.
Place 2 cups of the stew (broth and vegetables) into a blender, and blend just briefly. Stir the mixture back into the pot to thicken the stew. Stir in the parsley.

NOTES
Peeling the potatoes: I like to peel my potatoes before cooking them, but you can also leave the skins on.

Fresh rosemary: Fresh rosemary is wonderful in this stew, but if you only have dried, use ½ teaspoon.

NUTRITION INFORMATION
Serving size: 1.25 cups Calories: 168 Fat: 0.7g Saturated fat: 0.2g Trans fat: 0g Carbohydrates: 36.9g Sugar: 9.8g Sodium: 93mg Fiber: 7.5g Protein: 6.2g Cholesterol: 0g



www.straightupfood.com/blog/2015/06/
07
/beefless-stew/


Edited by: SUNNYCALIGIRL at: 10/17/2017 (20:25)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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10/15/17 3:15 P

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RECIPE: Roasted Red Pepper Tomato Soup (vegan)
6 servings.




Ingredients

1 lb tomatoes
3 red bell peppers, seeded and cut into halves
1 cup roughly chopped onions
1 head of garlic
1/3 heaping cup cashew butter
1/4 cup nutritional yeast (optional)
salt, pepper to taste

Instructions

Line a sheet pan with parchment paper. Wrap the garlic in a piece of parchment paper and load it on the sheet pan together with the vegetables. Roast all for around 40 minutes at 410°F. After roasting, pop the garlic from the skin after it has cooled down a bit. Peel the tomatoes and bell pepper, the skin should come off easily.
Transfer everything to a blender or food processor, add cashew butter, and season with salt and pepper. Add optional nutritional yeast.
Process until really smooth and creamy. Divide into bowls and enjoy. Alternatively you can use a hand blender.


www.contentednesscooking.com/roasted
-r
ed-pepper-tomato-soup/


Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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10/14/17 8:24 P

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RECIPE: Tuscan Bean Soup with Squash and Kale (vegan, vegetarian)
Serves 4-6



Ingredients
2 cups dried cannellini beans, soaked overnight
2 medium carrots, roughly chopped
1 rib celery, roughly chopped
1/2 a yellow onion, roughly chopped
3/4 cup extra-virgin olive oil
4 cloves garlic (3 minced, 1 halved)
10 oz. squash, such as butternut, peeled and cut into 1/2" cubes (about 2 cups)
4 large kale leaves, preferably lacinato or cavalo nero, stemmed and chopped
1 medium waxy-style potato, peeled and cut into 1/2" cubes
Kosher salt and freshly ground black pepper, to taste
1/2 tsp. crushed fennel seeds
8 thick slices country-style bread

Instructions
Drain beans and transfer to a 3-qt. saucepan along with half the carrots, the celery, the onions, and 5 cups water. Bring to a boil and reduce heat to low; simmer, covered, until beans are tender, 40–45 minutes. Set 3/4 cup beans aside; transfer the remaining beans and their cooking liquid to a blender and purée. Set puréed beans aside.
Heat 2 tbsp. oil in a 5-qt. pot over medium heat. Add minced garlic and cook, stirring often, until soft, about 3 minutes. Add reserved bean purée, along with the remaining carrots, the squash, kale, potato, and 1 cup water. Season with salt and pepper, bring to a boil, and reduce heat to medium-low; cook, covered, until the vegetables are tender, about 20 minutes. Stir in the crushed fennel seeds and reserved whole beans. Meanwhile, toast the bread and rub it with the cut end of the halved garlic clove. Drizzle each toast with 1 tbsp. oil. To serve, place 1 to 2 pieces toasted bread in the bottom of soup bowls and ladle soup over the top. Drizzle soup with remaining oil.

www.saveur.com/article/Recipes/Tusca
n-
Bean-Soup


Edited by: SUNNYCALIGIRL at: 10/14/2017 (20:28)
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RECIPE: Beet Soup with Horseradish Cream (vegan, vegetarian)
Makes 8-10 servings.

"This recipe uses fresh beets — not canned — to give the broth more flavor. It's a good idea to wear gloves when peeling and slicing the beets, but if your hands get stained, wash them right away with hot soapy water and the color should come off. If you like, additional grated horseradish can be added as a garnish."



INGREDIENTS
1 1/2 cups nondairy sour cream, soy yogurt, or regular sour cream
3 tablespoons finely grated peeled fresh horseradish root
3 tablespoons olive oil
1 medium onion, finely chopped
3 stalks celery, finely chopped
2 garlic cloves, minced
4 medium beets, peeled and cut into 1/2-inch cubes
3 tablespoons fresh lemon juice
1 tablespoon sugar
2 teaspoons ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

PREPARATION
In medium bowl, stir together sour cream and horseradish. Cover and refrigerate until ready to use.
In 6-quart stock pot over moderate heat, heat oil until hot but not smoking. Add onions, celery, and garlic and sauté until onions are translucent, about 10 minutes. Add beets and stir until lightly coated with oil. Add 8 cups water, cover, and bring to boil. Reduce heat to low and simmer until beets are tender and easily pierced with fork but not falling apart, about 1 hour.
Remove from heat and stir in lemon juice, sugar, coriander, salt, and pepper. Serve hot, topped with horseradish cream, or serve chilled.

www.epicurious.com/recipes/food/view
s/
beet-soup-with-horseradish-cream-237997


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RECIPE: Asiago Cauliflower and Quinoa Chowder (vegetarian, flexitarian)
Servings: 6.



ingredients
2 tablespoons butter or olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup flour
4 cups vegetable broth or chicken broth
1 head cauliflower, cut into bite sized pieces
1/2 cup quinoa
1 (14 ounce) can chickpeas, drained
2 bay leaves
1 cup cream or milk
1/2 cup asiago, grated
salt, pepper and cayenne to taste

directions
Melt the butter in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
Slowly stir in the broth, deglazing the pan as you go, add the cauliflower, quinoa, chickpeas and bay leaves, bring to a boil, reduce the heat and simmer until the cauliflower is tender and the quinoa is cooked, about 10-15 minutes.
Add the cream and asiago, cook until the cheese has melted, season with salt, pepper and cayenne to taste, remove the bay leaves, remove from the heat and enjoy.

Option: Add 1-2 tablespoons white miso paste by taking some of the hot broth and mixing it into the miso in a bowl and then mixing it back into the chowder as you remove it from the heat. (The miso adds a nice umami flavour!) Note: miso is salty so you will not need to season with as much salt.

Nutrition Facts: Calories 384, Fat 22g (Saturated 10g, Trans 0), Cholesterol 54mg, Sodium 255mg, Carbs 38g (Fiber 8g, Sugars 7g), Protein 10g


www.closetcooking.com/2017/10/asiago
-c
auliflower-chowder.html


Edited by: SUNNYCALIGIRL at: 10/12/2017 (15:40)
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RECIPE: Mexican-style Roasted Garlic Soup (Vegan)
Flu- or Cold buster! Good for cold or rainy days.

"This recipe is great as a main course, but can also be used as an appetizer to a Spanish or Mexican meal. Your choice!"

Ingredients
1 large garlic bulb, cloves peeled and cut into large chunks
1/3 cup extra-virgin olive oil
5 cups vegetable broth
4 slices of firm bread, cut into 1/2 inch cubes
1 avocado, cubed
1 ripe tomato, cored, seeded, and diced
4 green onions, broiled or grilled, then chopped
Fresh lime wedges and cilantro sprigs to garnish
Dash of chili powder, cumin, salt and pepper to taste

Instructions
All you need to do for this is heat up your stock in a large pot. Roast the garlic in the olive oil until it is tender and golden brown. Drain the oil from the garlic, preserving the garlic oil. Toss the garlic into the stock. In a hot oven, toast the bread cubes after you have tossed them with the garlic oil, cumin, and chili powder. When they are crispy and golden brown, add them to the soup along with the avocado, tomato, green onions, cilantro, and a sqeeeze of fresh lime. Season with salt and pepper and you're ready to go! See how easy that was? :)



myveganplanet.com/vegan-recipe/mexic
an
-style-roasted-garlic-soup/


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RECIPE: Yellow Split-Pea Soup with Sweet Potatoes and Kale (Vegan)
Serves 8.



Ingredients
2 medium onions chopped
1 1/2 teaspoons whole cumin
1 teaspoon black mustard seeds
2 teaspoons ginger paste or 1 tablespoon finely minced fresh ginger
2 teaspoons finely minced garlic
2 medium sweet potatoes peeled and cut into 1-inch cubes
8 cups water
3 cups dried yellow split peas picked over and rinsed
1-2 tablespoons mild curry powder to taste
salt to taste optional
1 bunch kale

Instructions
Heat a large pressure cooker or pot and sauté the onions for about 5 minutes. (I do this in a dry pot and add water by the tablespoon if needed to prevent sticking. Adding a pinch of baking soda will make the onions cook more quickly.) When they are becoming translucent, stir in the cumin and mustard seeds and cook for another minute. Add the ginger and garlic, and cook for one more minute. Add the sweet potatoes, water, split peas and 1 tablespoon curry powder. Stir well.
If using a pressure cooker, seal the cooker and bring it up to high pressure. Cook at high pressure for 8 minutes (10 minutes for electric pressure cooker); then remove from the heat (or turn off) and allow the pressure to come down naturally for 15 minutes and then perform a quick release.
If you’re cooking it in a regular pot, cover the pot and simmer until the split peas are tender and beginning to break down, about an hour. Stir regularly to make sure that the split peas don’t stick to the bottom of the pan, and add water if necessary.
While the soup is cooking, wash the kale and remove and discard the tough central rib. Chop the leaves coarsely.

When the split peas are cooked, add the kale to the pot, season to taste with salt and additional curry powder, if necessary, and add additional water if the soup is too thick. Cover the pot. For kale that retains some crunch, simply leave the pot covered for 5 or 10 minutes without heating, allowing the kale to cook in the heat of the soup. For kale that is more tender, you may return the pot to low heat (or the warm setting of an electric PC) for 10 minutes.

Nutrition Facts
Amount Per Serving (1 serving)
Calories 309
Total Fat 2g
Sodium 28mg
Total Carbohydrates 57g
Dietary Fiber 21g
Protein 20g

blog.fatfreevegan.com/2006/10/yellow
-s
plit-pea-soup-with-sweet.html

My search engine identifies this web site as "unsecure", you may wish to protect your computer and not go to the original recipe. It's up to you.

Edited by: SUNNYCALIGIRL at: 10/8/2017 (20:44)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
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RECIPE: Vegan Vegetable Soup with Cherry Tomatoes, Chickpeas, and Olives



Ingredients

1 tablespoon extra virgin olive oil
1 onion, diced
8 cloves garlic, diced
2 cups grated butternut squash
2 cups diced zucchini
2 cups halved cherry tomatoes
2 teaspoons herbs de provence (optional)
2 teaspoons smoked paprika (optional)
2 teaspoons oregano (optional)
1 can chickpeans
1/4 cup red wine (optional)
5-6 cups vegetable broth
1/4 cup green olives, chopped (optional)
salt, pepper to taste
for garnish: lemon juice and chopped fresh parsley

Instructions

Heat oil over medium heat in a large pot.
Add garlic and onions and cook until aromatic 2-3 minutes.
Add butternut squash, zucchini and cherry tomatoes. Cook, stirring for 3-4 minutes.
Add herbs de provence, paprika, oregano, salt and pepper. Mix.
Add chickpeas with the chickpea liquid from the can.
Add red wine, olives and broth.
Bring to a boil, reduce heat and simmer 10-15 minutes.
Serve garnished with lemon juice and fresh parsley.

avocadopesto.com/2016/06/12/vegan-ve
ge
table-soup-with-cherry-tomatoes-and-R>chickpeas-gf/


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RECIPE: Pumpkin and Black Bean Soup (vegan, vegetarian, flexitarian)
This soup has wine in it, if you object use more broth instead, or apple juice.
Servings:4



ingredients
1 tablespoon oil
1 onion (chopped)
4 cloves garlic (chopped)
1 tablespoon cumin (toasted and ground)
1 tablespoon chipotle chili powder
salt and pepper to taste
4 cups vegetable broth or chicken broth or chicken stock
2 cups pumpkin puree
1 (19 ounce) can black beans (rinsed and drained)
1 (14 ounce) can tomatoes (chopped)
1/4 cup dry Sherry (or dry white wine)
1 handful cilantro (chopped, optional)
1 handful toasted pumpkin seeds (optional)

directions
Heat the oil in a pan.
Add the onions and saute until tender, about 5-7 minutes.
Add the garlic, cumin, chili powder, salt and pepper and saute until fragrant, about a minute.
Add the broth, pumpkin, black beans, tomatoes and sherry and simmer for 30 minutes.
Remove from heat and puree to the desired consistency.
Serve garnished with cilantro and toasted pumpkin seeds.


www.closetcooking.com/2009/10/pumpki
n-
and-black-bean-soup.html


Allison
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RECIPE: Creamy White Bean and Cauliflower Soup (vegan)

Ingredients:
1 small head cauliflower, florets and stems (about 6 heaping cups)
2 tablespoons olive oil
1 medium onion, peeled and sliced
4 cloves garlic, peeled and smashed
1 (14.5 ounce) can white beans, rinsed and drained
1 quart reduced-sodium vegetable broth
1 tablespoon fresh thyme leaves (or 1 teaspoon dried leaves) with additional for garnish
¼ teaspoon pepper
½ teaspoon salt
1 lemon, zested and sliced
Chive oil* or olive oil (optional)

Directions

Chop florets and stems into bite-size pieces, discarding any tough parts.
Warm olive oil in a medium pot over medium heat. Add cauliflower, onion and garlic, and stir to coat. Add beans, broth, thyme, pepper and salt, and bring to a simmer. Cook for 14–16 minutes, or until cauliflower is very soft.
Purée with an immersion blender, or let cool slightly and blend. Serve soup topped with lemon zest, thyme and a drizzle of chive oil or olive oil (if using).
* To make chive oil: In a high-speed blender, combine 1 cup olive oil, ¼ cup chopped chives and ¼ cup parsley or thyme; blend until combined. Pour through a fine-mesh strainer and store in an air-tight container at room temp.

PER SERVING (2 cups): 196 cal, 7g fat (5g mono, 1g poly, 1g sat), 0mg chol, 629mg sodium, 24g carb (7g fiber, 13g sugars), 7g protein

deliciousliving.com/recipes/creamy-w
hi
te-bean-and-cauliflower-soup


Edited by: SUNNYCALIGIRL at: 9/27/2017 (18:42)
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RECIPE: Vegan Chicken Noodle Soup
Serves 4.



Ingredients

2 cups of uncooked rotini (or pasta of your choice)
1 tbsp grapeseed oil
1 medium cooking onion, diced
3 cloves garlic, minced
1 tsp poultry seasoning (yes! It's vegan.)
1/2 tsp turmeric
1 heaping cup diced carrot (2-3 carrots)
1 heaping cup diced celery (3-4 ribs of celery)
6 cups water (or vegetable broth)
1/4 cup mushroom seasoning granules (omit if you're using seasoned vegetable broth)
1/2 cup freshly chopped flat-leaf parsley (you could also sub 1/4 cup dried)
3 vegan chicken breasts (or 4 servings of vegan chicken strips)
Optional: 1/2 cup frozen peas
Salted crackers to serve
Freshly chopped parsley to garnish

Instructions

Bring a pot of water to boil and add 2 cups of rotini. Cook until al dente (it'll cook a little more when you add it to the soup). Drain and set aside.
In the same pot, heat grapeseed oil and cook onion over medium heat until translucent. Add garlic and cook until fragrant.
Add diced carrot and celery and stir to coat in the spices. Deglaze the pot with a splash of water or vegetable broth and stir until bubbling and the vegetables are heated through.
Pour in the remaining broth and bring to a boil. Stir in dried parsley if you're not using fresh. Lower to a happy simmer and cover to cook for 15-20 minutes or until veggies are tender.
Meanwhile, cook your vegan chicken until browned on the outside. Cut into bite-sized pieces if you haven't already.
Once your veggies are cooked through, add your fresh parsley if you aren't using dried parsley. Stir in the cooked pasta and cut vegan chicken, and allow to cook for a few more minutes to heat everything through.
Serve and enjoy!
Notes

If you don't like soggy noodles in your soup, feel free to keep your noodles separate from your soup.

thevietvegan.com/vegan-chicke
n-noodle-
soup/


Edited by: SUNNYCALIGIRL at: 9/26/2017 (14:20)
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RECIPE: Tinky’s Cider Butternut Soup
(This recipe uses hard cider (alcoholic). If you prefer, use regular cider instead. Vegans may wish to use maple syrup or dark agave syrup instead of honey and either omit the cream or use a vegan alternative.)--the Admin., SunnyCaliGirl



Ingredients:

2 to 3 tablespoons butter
1-1/2 large onions, coarsely chopped
2 cloves garlic, coarsely chopped
2 medium apples (fairly solid ones for cooking; I used Ginger Gold), cored and chopped but not necessarily peeled
3 cups roasted butternut squash puree (for roasting instructions, see my post about the Blue Heron Restaurant, which has another great butternut recipe!)
1-1/2 tablespoons honey
1 teaspoon (at least) freshly grated nutmeg
1/2 teaspoon cayenne pepper
3/4 teaspoon salt
lots of freshly ground pepper
6 cups chicken or vegetable stock
2 cups hard cider (I used West County Cider McIntosh, a sweet and fruity cider)
2 cups heavy cream (I used Mapleline)
toasted pecans or croutons for garnish (optional)

Instructions:

In a 4-quart Dutch oven melt the butter. When it begins to talk to you, sauté the onions and garlic until they are soft (about 5 minutes).

Add the apple pieces, and sauté until they are moistened, about 2 minutes.

Stir in the squash, followed by the honey, nutmeg, cayenne, salt, and pepper. Stir for a minute or two (taking care to keep the mixture from burning); then stir in the stock.

Bring the soup to a boil. Cover it about 7/8 of the way, and turn it down. Simmer for 30 to 40 minutes, until it tastes souplike.

Remove the soup from the heat, and puree it. I used my immersion blender for this (which worked as long as I kept it immersed; when I accidentally lifted it I think I got a little soup on the TV camera!). You may also use a blender or food processor, but be very careful to process this hot soup in batches.

In a nonstick frying pan over medium-high heat reduce the cider in half. (This takes only a few minutes.) Add the cream and reduce in half again, whisking (again quite a short process).

You then have a choice. You may either stir the cider/cream reduction into the soup and serve it or put the reduction into a pitcher and let your guests drizzle it into the soup at the table.

Garnish with toasted nuts or croutons. Serves 6.

ourgrandmotherskitchens.com/?p=4682

Edited by: SUNNYCALIGIRL at: 9/25/2017 (00:13)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
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here is the recipe:

savvyvegetarian.com/vegetarian-recip
es
/lentil-sunflower-seed-spread.php

1 1/2 cups cooked brown or French lentils, well drained
1/2 cup sunflower seeds (hulled), soaked or roasted optional
1 Tbsp olive oil
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 cup grated carrot or chopped red pepper
1 tsp ground coriander
1 tsp ground fennel
1/2 tsp sweet or smoked paprika
1/2 tsp thyme leaf
Savvy Vegetarian Facebook Page
1 Tbsp white miso
1 Tbsp low sodium soy sauce or Braggs liquid aminos
1 tsp apple cider or rice vinegar
2 Tbsp nutritional yeast flakes, or 2 tsp powdered nutritional yeast
1/2 tsp ground black pepper
Optional: Salt to taste
Optional: up to 1/4 cup minced parsley, or 2 Tbsp minced fresh dill

Directions:

Optional: soak sunflower seeds 8 hours, or roast at 275 degrees F for 15 minutes
Drain lentils and sunflower seeds
Chop onion, mince garlic, and grate carrot or chop red pepper
Heat oil on medium low in a medium fry pan
Fry onion, garlic and carrot or red pepper, until veggies are soft and fairly dry
Using a Stick Blender: Add all ingredients except fresh parsley or dill to a large bowl, and blend to a paste. This method will give a rougher paste than a food processor, but it will still taste amazing!
Using a Food Processor: Add all ingredients except fresh herb, salt & pepper. Process to a paste, scraping down the sides of the food processor as needed
Stir in the fresh parsley or dill if using, add optional salt and pepper to taste. Process until herb is finely chopped and mixed into the paste.

Soaking softens the sunflower seeds for easier processing, removes any bitter taste, and gives a smoother paste.

Roasting the seeds gives a deeper, richer taste and color to the paste.

Soy sauce (even low sodium), and miso, are very salty, and canned lentils are also salted. I also add salt when I cook lentils. So this spread is nicely salted without additional salt. Taste and salt at the end if you want more.

If you want a low sodium spread, reduce the miso and soy sauce, and use unsalted lentils.



live every day so the border collie is happy for a good, active life!
"i run because i can" coach nicole!
"I AM A RUNNER because I run. Not because I run fast. Not because I run far." john bingham
"Right here, right now, right choice" cannie50!
one day at a time...

susan




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9/23/17 6:33 P

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That lentil sunflower spread sounds tasty!

Allison
Destitutus ventis, remos adhibe.--Latin Proverb
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we are traveling this coming week, so i didn't want to buy more food, and wanted to use up what i had - a couple of broccoli stalks and one stalk that still had some of the florets on it. and i had potatoes. and look what i found! tastes delicious, so far my only extra is braggs and white pepper:

mywholefoodlife.com/2016/11/30/cream
y-
broccoli-potato-soup/


3 golden russet potatoes, peeled and cubed
1 medium yellow onion, diced
2-3 cloves garlic, minced
2 heads broccoli, cut into florets
3 1/4 cups vegetable broth , divided
1 cup unsweetened almond milk
1/2 cup nutritional yeast
sea salt to taste


i put all the ingredients in the instant pot for 5 minutes, then used the stick mixer. tastes pretty darned good! will serve with swedish hard bread (Wasa) and lentil sunflower spread:

www.savvyvegetarian.com/vegetarian-r
ec
ipes/lentil-sunflower-seed-spread.php


live every day so the border collie is happy for a good, active life!
"i run because i can" coach nicole!
"I AM A RUNNER because I run. Not because I run fast. Not because I run far." john bingham
"Right here, right now, right choice" cannie50!
one day at a time...

susan




fitbit: https://www.fitbit.com/user/244BN6

SW march 25 2012: 123
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9/22/17 4:07 P

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RECIPE: Creamy Vegan Carrot Soup with Coconut
4 Servings



Ingredients
2-3 large carrots, chopped small
1 onion, chopped small
1 tsp fresh ginger, minced
1 1/2 teaspoon curry powder
1 3/4 cup vegetable broth
1 14 ounces can coconut milk

Directions:
Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.
Allow to cool slightly, and then puree in a blender, working in batches if needed.
Return to heat and stir in coconut milk until well combined.
Season generously with sea salt, to taste.
Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit extra liquid.

HINT: SUNNYCALGIRL says that using an immersion blender is easier than pouring soup in a blender!! And safer.

Website will not accept "ADD A LINK" bar; copy or paste this address in your browser to access recipe:
https://www.thespruce.com/creamy-vegan-c
arrot-soup-with-coconut-3377977

Edited by: SUNNYCALIGIRL at: 9/22/2017 (17:05)
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RECIPE: Slow Cooker Roasted Apple Cheddar Soup (Vegetarian)
Servings: 4
Author: Debbie Spivey



Ingredients
4 apples cored and quartered
1 medium onion quartered
1 tablespoon extra virgin olive oil
kosher salt and fresh cracked black pepper to taste
2 cloves garlic thinly sliced
1 teaspoon thyme minced
2 cups vegetable broth
1 cup apple cider
1 cup heavy cream
1 cup extra-sharp white cheddar grated
1 tablespoon Dijon mustard

Instructions
Preheat 400 degrees F.
Toss the apples and onions in the oil, salt and pepper, place in a single layer on a baking sheet and roast in the oven until lightly golden brown, about 20 to 30 minutes.
Meanwhile, add the garlic, broth, mustard and cider to the crock pot and stir to mix well.
When apples and onions are roasted, allow them to cool. When they have cooled gently peel the skins away from the flesh. They should come off very easily. Toss the apples and onions into the crock pot and cook on LOW HEAT for 6 hours.
After 6 hours, add the milk and cheese. Let the cheese melt and season with salt and pepper to taste.
Puree the soup with a hand blender or in a food processor or blender.
Serve with some extra cheese, apple slices and crispy bread.

Website will not accept "ADD A LINK" bar, copy or paste this web address in your browser to access recipe online:
https://www.themountainkitchen.com/2014/
11/03/slow-cooker-roasted-apple-chedda
r-soup-2/

Edited by: SUNNYCALIGIRL at: 9/21/2017 (12:29)
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Destitutus ventis, remos adhibe.--Latin Proverb
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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,898
9/19/17 1:04 P

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RECIPE: Vegan Cream of Mushroom Soup
Makes 4 1-cup servings.



Ingredients:
FOR THE VEGETABLE MIXTURE:
1 Tbl Oil any cooking oil will do
1 medium Onion chopped
1 large stalk of Celery chopped
You could also chop one large carrot and throw it in for flavor
*
FOR THE MUSHROOMS:
TWO 8 oz. packages of Baby Bella Mushrooms or a mixture of flavorful mushrooms, cleaned, stems removed and quartered
1 Jar fancy Whole Button Mushrooms reserving a few for presentation
Salt & Pepper to taste
1 tsp Dried Sage or to taste

TO THICKEN THE SAUCE:
1 Tbl All Purpose Flour
*
FOR THE BROTH:
2-1/4 C Low Sodium Vegetable Broth
1/4 C vegan Sour Cream (Tofutti recommended)
1/4 C SO Delicious Dairy Free Almond or Coconut Milk Creamer (NOTE: if you can't find these, use canned coconut milk)
*
FOR SERVING:
Reserved fancy Whole Button Mushrooms
Chopped Chives
*
OPTIONAL ADD-INS:
Barley Farro or Wild Rice - cook to package instructions and add in at the broth stage of this recipe.

Directions:
In a large stock pot, add 1 Tbl of oil, the chopped onions and celery. Saute until they begin to soften.
Add the cleaned Baby Bella Mushrooms. (We'll add the fancy ones later).
Saute for 5-10 minutes until they begin to soften and brown. Don't go too far with this, we want them to retain their shape and have some texture.
Season with salt, pepper and sage.
Sprinkle the flour over the sauteed vegetables and stir until combined. Cook for 1-2 minutes to remove that raw flour taste.
Add the vegetable stock and bring to a boil.
Reduce heat to simmer and cover. Cook for 15-20 minutes.
In a small bowl, combine the cornstarch and almond creamer (or canned coconut milk). Mix thoroughly.
Add to the soup SLOWLY. It will thicken quickly. I drizzle it in, stir and wait a few minutes until it gets to its full thickening power. You can always add more, but you may not need or want it all.
Stir in the fancy Whole Button Mushrooms allowing to heat through for a few minutes, reserving a few for serving.
Garnish with chives.

theveglife.com/cream-mushroom-soup-v
eg
an/


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Edited by: SUNNYCALIGIRL at: 9/19/2017 (18:57)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,898
9/18/17 4:18 P

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RECIPE: Wisconsin's Creamy Cheddar Cheese-Tomato Soup With Ale
Serves 4.

Can't remember where I got this recipe, but as I am from the Mid-west (Northern Illinois), it only stands obvious that this soup is in my winter menu. I use Blue Moon Pale Ale , with the blue label. If you don't want beer in your soup, I suppose you could try a non-alcoholic beer.

Ingredients:
1 medium onion
3 cloves minced garlic
1/4 cup canola oil
1/4 cup AP flour
6 oz. pale ale
3 cups chicken or vegetable stock (nod to flexitarians)
1 tsp. Worcestshire sauce or Bragg's Liquid Aminos (nod to vegans and vegetarians)
1/2 tsp of dry mustard
1 (10 oz.) brick sharp cheddar cheese, shredded (Don't buy pre-shredded cheese for this.)
2 cups half and half cream (or milk)
1 pinch ground cayenne pepper powder
salt and pepper to taste
1-2 cans peeled, whole tomatoes, crushed (do this by carefully pouring cans in deep bowl and squishing tomatoes with you fingers.)

Saute onion and garlic in oil. Add flour and cook until smooth. In separate sauce pan, heat beer, broth, and Worcestshire sauce. Boil here for 2 minutes to diminish alcohol content, if so desired. This will retain flavor but makes the "I-can-get-drunk-on-soup" factor very low. Carefully add enough hot liquid to onion and garlic mixture, together with the dry mustard, to make a thick paste. Stir cheese into this mixture using a wire whisk.

When melted, add remaining hot liquid, half & half, crushed tomatoes, salt, pepper, and cayenne. Heat through but do not boil. Soup can be thinned with additional stock, if necessary.

Recommend serving with garlic bread or throw some popped popcorn in each bowl. Or salad, salad is always good.



Edited by: SUNNYCALIGIRL at: 9/18/2017 (16:20)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SWEDE_SU's Photo SWEDE_SU Posts: 6,931
9/16/17 9:04 A

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and while we are adding soups - another favorite

3 cups (2 cans) garbanzos
about 4 or so coarsely chopped garlic cloves
one chopped carrot

sauce the garlic in a bit of oil just until fragrant, add the beans and carrots and cover with water or broth. simmer until the carrot is mushy, use the stick mixer. add salt and pepper to taste, a splash of sriracha - yum.

also good in twice baked potatoes - bake the potato, cut it open, mash it up and then mix in the soup (this is usually our second day and the soup has thickened). sprinkle with smoked paprika and reheat in the oven or under broiler.

two meals for the price of one...

live every day so the border collie is happy for a good, active life!
"i run because i can" coach nicole!
"I AM A RUNNER because I run. Not because I run fast. Not because I run far." john bingham
"Right here, right now, right choice" cannie50!
one day at a time...

susan




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SWEDE_SU's Photo SWEDE_SU Posts: 6,931
9/16/17 9:01 A

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my green soup is different - it starts with a zucchini and a potato... and then...

chop up and add to the pot
1 zucchini
1 potato
a stalk or so of celery
1 coarsely chopped onion
couple of cloves of garlic
white beans if you feel like adding protein

cover with water (or veg broth) and cook until everything is soft. mush with a stick mixer. season with braggs, dijon, or if you are feeling spicy, sriracha. nothing has to be cut up much because it is all going to get mushed in the end. surprisingly good, surprisingly filling. and easy:-)




live every day so the border collie is happy for a good, active life!
"i run because i can" coach nicole!
"I AM A RUNNER because I run. Not because I run fast. Not because I run far." john bingham
"Right here, right now, right choice" cannie50!
one day at a time...

susan




fitbit: https://www.fitbit.com/user/244BN6

SW march 25 2012: 123
GOAL met aug. 13, 2012: 103


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,898
9/15/17 5:37 P

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I have made this soup both with and without the rice. I prefer it without the rice. Guess where I came across this recipe first? In the lobby of the car repair shop, in Reader's Digest, when I had my car being fixed! It gives the nutrition as 95 calories per serving, with 8 servings. I make that 4-6 servings instead! It goes great with a sandwich, salad, or dinner roll, as your calories allow.

RECIPE: Basic Green Soup



Ingredients
2 tablespoons extra-virgin olive oil, plus more for garnish
2 large yellow onions, chopped
1 teaspoon salt, divided
2 tablespoons plus 3 cups water, divided
¼ cup arborio rice
1 bunch green chard (about 1 pound)
14 cups gently packed spinach (about 12 ounces), any tough stems trimmed
4 cups vegetable broth, store-bought or homemade
Big pinch of cayenne pepper
1 tablespoon lemon juice, or more to taste

Preparation
Heat 2 tablespoons oil in a large skillet over high heat. Add onions and ¼ teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes.

Meanwhile, combine the remaining 3 cups water and ¾ teaspoon salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. Trim the white ribs out of the chard (save for another use, such as to add to a stir-fry or other soup). Coarsely chop the chard greens and spinach. When the rice has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 minutes.

When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice along with the spinach, broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.

Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a drizzle of olive oil.

Make Ahead Tip: Prepare through Step 4 (omitting the lemon), cover and refrigerate for up to 3 days. Season with lemon just before serving.

Nutrition information
Serving size: about 1¼ cups
Per serving: 95 calories; 4 g fat(1 g sat); 3 g fiber; 13 g carbohydrates; 3 g protein; 63 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 6,906 IU vitamin A; 24 mg vitamin C; 85 mg calcium; 2 mg iron; 759 mg sodium; 425 mg potassium
Nutrition Bonus: Vitamin A (138% daily value), Vitamin C (40% dv)
Carbohydrate Servings: 1
Exchanges: ½ starch, 1 vegetable, 1 fat


www.eatingwell.com/recipe/250333/bas
ic
-green-soup/


Edited by: SUNNYCALIGIRL at: 9/15/2017 (17:38)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,898
9/14/17 6:35 P

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I have eaten this soup and I LOVE IT!

RECIPE: Smoky Refried Bean Soup (Vegan)
Servings: 4



Ingredients
1 large onion chopped
3-4 cloves garlic minced
1 green bell pepper chopped
1 1/2 cups vegetable broth
1 14-ounce can diced tomatoes I used fire-roasted
15 ounces fatfree refried beans 1 can
15 ounces cooked black beans 1 can
1 cup frozen corn kernels
1 teaspoon cumin
1 1/2 teaspoon smoked paprika
1/8-1 teaspoon chipotle chili powder to taste
1 teaspoon hot sauce or to taste
1/2 teaspoon Mexican oregano optional
salt and pepper to taste

Instructions
Heat a large, non-stick pot and sauté the onion until it begins to brown. Add the garlic and bell pepper and cook for one more minute. Add all the remaining ingredients and cook until the flavors blend, 20-30 minutes.
Recipe Notes
Serving suggestion: Garnish with fresh tomato salsa and serve with baked tortilla chips and a large salad.

Nutrition values: 261 calories per serving, 852 mg (that's high, you may want to modify this recipe by using low-sodium or no-salt products), total carbs 50 grams, dietary fiber 14.4.g, protein 15.2 grams

blog.fatfreevegan.com/2008/03/smoky-
re
fried-bean-soup.html


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Edited by: SUNNYCALIGIRL at: 9/14/2017 (19:25)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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SUNNYCALIGIRL's Photo SUNNYCALIGIRL Posts: 17,898
9/14/17 4:38 P

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RECIPE: Roasted Broccoli and Cheddar Cheese Soup (Vegetarian)



Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 4
A creamy broccoli and cheddar soup with the concentrated flavour of roasted broccoli.

ingredients
1 large bunch broccoli, cut into florets
1 tablespoon oil
salt and pepper to taste
1 tablespoon oil
1 medium onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
3 cups vegetable broth or chicken broth or chicken stock or ham broth
1 1/2 cups aged cheddar, shredded
1 cup milk or cream
1 tablespoon grainy mustard (optional)
salt and pepper to taste

directions
Toss the broccoli florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.
Heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
Mix in the milk, cheese and mustard, let the cheese melt and season with salt and pepper to taste.
Puree the soup with a hand blender or in a food processor or blender and enjoy!

Slow Cooker: Implement step 1, optionally implement steps 2 & 3, place everything but the milk and cheese in the slow cooker and cook on low for 6-10 hours or on high for 2-4 hours before mixing in the milk and cheese, letting the cheese melt and then pureeing the soup.
Option: If you like a thicker, creamier and healthier soup use pureed white beans instead of the milk or cream.
Option: Start the soup out by cooking 4 strips of bacon, use the grease to cook the vegetables instead of the oil and serve the soup garnished with the crumbled bacon.
Option: Add diced ham.

Nutrition Facts: Calories 223, Fat 11.3g (Saturated 3.2g, Trans 0), Cholesterol 14mg, Sodium 389mg, Carbs 14.1g (Fiber 3.2g, Sugars 5.7g), Protein 16.8g




www.closetcooking.com/2010/03/brocco
li
-and-cheddar-soup.html


Edited by: SUNNYCALIGIRL at: 9/14/2017 (16:44)
Allison
Destitutus ventis, remos adhibe.--Latin Proverb
"If the wind will not serve, take to the oars."


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