Potato Parsnip Soup

 

Ingredients

• 5 pealed medium-sized parsnips
• 3 red potatoes (3" x 2")
• 3 cups vegetable broth
• 1 sweet onion
• 4 cloves garlic
• 1 Tbsp dried thyme
• 1 Tbsp dried parsley
• 2 Tbsp extra virgin olive oil
• 2 Tbsp sherry

Directions
Coarsely chop vegetables in a food processor.  Saute vegetables in the olive oil until onions begin to become translucent.  Cover the mixture with the broth and herbs.  Simmer until all the vegetables are soft ~30 minutes.  

Place mixture in a blender or food processor.  Blend until smooth and creamy.  Add the sherry.  Blend.  Serve topped with homemade croutons and course black pepper.

Enjoy this creamy, sweet soup.  I served it to my dad who remarked 4 times, "That soup was good."  :)

Thai Sweet Potato and Yellow Split Pea Soup

 

INGREDIENTS

1 large organic onions, peeled and coarsely minced
2 large organic garlic cloves, minced
2 large organic sweet potatoes, washed, ends trimmed and yucky parts removed
1 small organic yellow or white potato, washed, yucky parts removed
1/4 cup yellow split peas, rinsed
2 cops organic vegetable broth
1 small can (160 ml) or ½ regular size can organic coconut milk (full fat)
½ tsp  cayenne powder (if you like spicy foods, increase to 1 tsp)
½ tsp  paprika powder
 Freshly ground pepper, to taste
1 tsp fine grey sea salt
TOPPING

Flax seeds (optional)
Parsley (optional)
Hazelnuts, chopped (optional)

Dash of white wine

 INSTRUCTIONS

In a large soup pot, on medium heat, add a generous drizzle of olive oil (about 2-3 Tbsp), and cook the onion for a minute while you cut all the potatoes in big chunks (approx. 1").

 Add the potatoes and the garlic to the onion and cook for about 6-8 minutes, stirring often, until everything starts to roast just a bit.

Add the split peas and stir. Add the broth and increase the temperature to high to bring to a boil (you want to have the water level about an inch or two over the potatoes/peas).

Cover and reduce temperature to medium-low. Cook for about 20 minutes, add the spices (except salt) and the coconut milk, blend well, and let cook for a few more minutes.

 

Add the salt, mix and serve right away. Top with hazelnuts if desired.

 

Recipe adapted from http://www.eyecandypopper.com/

Not Quite Vegan Corn Chowder (Vegetarian)

1st Ingredients:

Creamed Corn

2-12oz bags frozen corn
1 block cream cheese (low fat)
1/4 cup Earth Balance
salt and pepper to taste

The margarine and cream cheese were melted in microwave and poured over corn in crock pot.  Cooked on low for four hours.


I had ~2 cups of this mixture remaining after Easter dinner.

2nd Ingredients:

2 cups leftover creamed corn
2 carrots
2 potatoes
1/2 onion
4 celery ribs
1 cup grated cheddar cheese (white)
Salt and pepper to taste

Chop carrots and potatoes. Boil water.  Place carrots and potatoes into boiling water until firm but tender and drain.  Sauté onions and celery in olive oil until onions translucent.  Place all vegetables together, including the corn mixture into a 5 quart pot.  In another pot, mix almond milk and 1/4 cup white whole wheat flour.  Continuously stir over medium heat until thickens.  Add thickened "milk" to the vegetables.  Add 1 cup of grated white cheddar cheese. Add chopped parsley.  Heat mixture over medium until cheese melts and chowder is hot throughout. 

Kale Rice Soup

Ingredients:

2 cups Nature's Promise Vegetable Broth

3 large Kale leaves, cleaned and torn into bite-sized pieces

3 organic spring onions, cleaned and sliced using the bulb and stem

4 cloves organic garlic, sliced

1 cup brown and wild rice prepared

1 tsp sea salt

5 turns of a pepper mill

2 shakes cayenne pepper

Directions:

Bring the broth to a mild boil and add kale, onions and garlic.  Reduce heat to medium and cook until the vegetables are tender.  Add the remaining ingredients and simmer for 10 minutes.

Serve with whole grain organic crackers.

Vegan Onion Soup

Ingredients


3 cups  Vegetable stock puree
1 Organic sweet onion chopped
1 slice Organic whole grain bread
1 Tbsp Daiya cheese substitute, mozzarella style


Directions


Heat vegetable stock puree in a saucepan on medium.  Stir frequently to avoid sticking.


Add chopped onion to stock and cook until tender.


Float bread on soup and sprinkle Daiya atop.  Melt Daiya in oven warmed to 200 degrees.


Enjoy!

Butternut Squash Soup

Ingredients
Yields:  8 servings


4 cups of vegetable stock puree
1 organic butternut squash
2 cup organic coconut milk


Directions


Take one butternut squash, wash with soap and water.  Cut lengthwise and remove the seeds.


Place squash cut-side down on parchment paper and bake at 350 degrees for 40 minutes.


Scoop out the squash from its shell and puree in blender or food processor until smooth.


In a large soup pan, mix the pureed squash with the 4 cups of vegetable stock puree.  Stir in the coconut milk.


Process half of the mixture at a time in the blender, mixing well until smooth.  


Heat the mixture in a large soup pan, stirring frequently to avoid sticking.


Garnish with fresh thyme.  Serve with organic whole grain crackers.