Yummy Veggie Soup

Susan asks…

Vegan cream of ____ soup?

Okay… I’ve never made a cream of ANYTHING soup but I would like to make a cream of broccoli/spinach soup.

Does anyone have any pointers/special tips for making this kind of soup?

Would you use soy or rice milk?

And…. what would you recommend for flavouring (herbs/spices)?
Celtic T – thanks for the dill idea!

yummy answers:

Unsweatened soya milk is the best here are some recipes. Cream vegan soup recipes are really easy – just take any cream of soup recipe and substutute chicken stock for vegetable stock and cream fror soy milk. Potatoe and leak soup is easy just change the milk for soy and the chicken stock for vegetable or imitation flavoured stocks such as massel.

Cream of asparagus soup
1 bunch asparagus (frozen works fine)
1 large onion, sliced in large slices
1-5 clove garlic
2 cups vegetable broth
1/4 cup unbleached flour
2 1/2 cups soymilk
2 tablespoons soy sauce or tamari
2 teaspoons dried basil
salt and pepper
1Chop the asparagus (if using frozen, steam or microwave it a little first), reserving the tips.
2Put the asparagus, onion, garlic and broth in a large saucepan.
3Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.
4Put contents of saucepan into blender.
5Add the flour, soy milk, soy sauce and basil.
6Process until smooth.
7Return the soup to the saucepan and add the asparagus tips.
8Cook over medium heat until the soup thickens and is heated through.
9Season to taste with salt and fresh cracked pepper and serve.

Vegan Cauliflower and Potato Soup
1 tbsp vegan margarine
2 cloves garlic, minced
1 onion, diced
1 potato, diced
1 head cauliflower, chopped
3 cups vegetable broth
2 bay leaves
salt and pepper to taste
dash nutmeg
grated soy cheese (optional)
In a large soup or stock pot, sautee the onion and garlic in the vegan margarine for 3 to 5 minutes, or until onions are soft.
Add the potato and cauliflower and cook for a few more minutes, stirring frequently.

Add the vegetable broth and bay leaves and bring to a simmer. Cover and allow to cook for 25 – 30 minutes.

Remove the bay leaves, then transfer soup to a blender and puree. Season with salt, pepper and nutmeg and re-heat if needed. Top with grated vegan cheese, if desired.

Vegan Cream of Mushroom Soup
3/4 pound fresh mushrooms, sliced
1/2 small onion, diced
2 cloves garlic, minced
1 tbsp vegan margarine
3 cups vegetable broth
2 tbsp flour
1 cup vegan non-dairy sour cream substitute
1 cup soy milk
salt and pepper to taste
In a large soup or stock pot, sautee the mushrooms, onion and garlic in margarine for 3 – 5 minutes, until onions are soft.
Reduce heat to medium low and add the vegetable broth. Cover and allow to simmer for at least 45 minutes.

Add the flour, non-dairy sour cream and soy milk, stirring well to combine. Allow to simmer another 20 – 30 minutes, or until soup has thickened. Season generously with salt and pepper before serving.

Cream of celery

6 stalks celery, chopped
2 stalks celery, finely chopped (for later)
1 carrot coarsely chopped
1 carrot finely chopped(for later)
1 tbl.sp minced garlic
2 red potatoes, chopped, don’t remove the skin, please!
5 cups Veggie broth
1 & 1/4 tsp salt
2 tbl. Sp Olive oil
1 Cup finely chopped white onions
1 cup coarsely chopped white onions(for later)
1/2 tsp celery seed
1 & 1/2 cup Soy milk or Mimic creme(made with cashew & Almond, Yummy!)
1/4 tsp white pepper powder
2 tbl.sp chopped olives
2 Bay leaves- to be removed later
Garnish it w/ flat leaf parsley or the celery tops

1. In a wide stock pot, add oil and heat it up.
2. Add Bay leaves, garlic, saute for a few sec, then add celery seeds, coarsely chopped celery, onion, carrots & potatoes.
3. Season them with salt and pepper. Cook well.
4. Once cooked, add half of the stock and let it boil.
5. Take it out of heat and cool for a few mins.
6. Once, it cools down a bit, take out the bay leaves and blend it with a hand blender and keep it aside.
7. Take another pan, heat it up, add a little bit of Oil and add finely chopped celery, carrots & onion, in that order and seasoning them one by one.
8. Put the cooked veggies to the pureed mixture, and put it back on the stove.
9. Add the soy milk.
10. Check the consistency, if you want it more liquidy, add some more stock.
11. Bring it to a boil.
12. Check for seasoning, add more if needed.
12. Garnish & Serve hot
NOTE: Mimic creme is a Beautiful, Healthy, Vegan and Kosher product which I came across in a Restaurant convention. I like it so much, I buy it online. They have unsweetened, sugar free & sweetened. The sweetened version can be a guilt free dessert all by itself. Its that good. East coast friends may be lucky enough to find it in their neighborhood stores.

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