• 3 cups vegetable stock
• 6-7 onions
• 3 tbsp olive oil
• 1 tsp flour
• 2 tbsp chopped parsley
• 1-2 pieces of lemon
• salt
• ground pepper
• 1 can green peas

Peel the onion, slice it, and put into the vegetable stock. Add olive oil, ground pepper, and salt. Cover the pan, and make it boil for 3-4 minutes. Dissolve the flour in a cold water, and add it to the soup. Stir well in order to avoid getting flakes. Boil for a minute more. Then add parsley and lemon. Pour it over with canned green peas, and serve immediately.

Makes 3 servings.

• 1 cup shallots, finely diced
• 2 T. safflower oil
• 1 T. curry powder
• 2 t. ginger, minced
• 1/4 cup sherry
• 3 lbs. cooking apples of choice, peeled, cored, and diced
• 4 cups vegetable stock
• 1 cup apple juice
• 1 cup soy milk
• 1-2 T. lemon juice
• salt and pepper, to taste

In a large pot, saute the shallots in oil for 5 minutes or until soft. Add the curry powder and ginger, and saute an additional minute. Add the sherry, and stir well to deglaze the pot. Add the diced apples, vegetable stock, and apple juice, and bring the mixture to a boil.

Cover, reduce the heat to low, and simmer for 20-25 minutes or until the apples are tender. Remove from the heat and allow to cool for 10 minutes. In a food processor or blender, in batches, puree the soup until smooth, and return the soup to the pot. Whisk in the soy milk, a little of the lemon juice, and season to taste with salt and pepper.

If desired, add additional curry powder, apple juice, or lemon juice to the soup to adjust the sweetness or spicy flavor of the soup to your own personal taste. Serve hot or cold.

Makes 6-8 servings.

Via

• 5 or 6 large potatoes, peeled and cubed
• 2 leeks cut into round slices
• 3 carrots, roughly chopped
• 5 celery sticks, cut onto chunks
• 1 cup of dried pearl barley
• 2 heads of Swiss chard (or similar green leaf such as leaf beet or a couple of handfuls of spinach), chopped
• enough water to cover
• salt and pepper to taste

Very simple to prepare this one! Place all your vegetables except the chard in a large pan with the barley. Cover well with water, boil and simmer until everything is cooked. Add the chard and salt and cook for another 5 minutes.

Via

• 1 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 medium onion, coarsely chopped
• 2 tsp. ground cumin
• 2 tsp. ground coriander
• ½ – 1 tsp. ground cardamom, as desired
• ground cayenne pepper to taste
• 5 cups vegetable stock
• 3 medium red potatoes, chopped into roughly bite sizes
• 1 (15-ounce) can chickpeas, drained
• 1/2 pound fresh pre-washed baby spinach, rinsed and roughly chopped
• ½ cup cilantro, chopped
• salt and pepper to taste

Heat oil in large pot over medium heat. Stir in garlic and onion. Season with cumin, coriander, cardamom and cayenne pepper. Cook until translucent, 5 minutes.

Mix stock, potatoes and chickpeas into pot. Bring to a boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.

Stir the spinach and cilantro into the soup. Season with pepper and salt to taste. Cover and turn off heat. The spinach will wilt; be careful not to overcook.

Makes 6 servings.

Via

Ingredients:

• 3 lbs. red ripe tomatoes
• olive oil cooking spray
• 1 1/2 tsp. ground pepper
• 2 tsp. kosher salt
• 2 tb. olive oil
• 1 cup onion
• 6 garlic cloves (minced)
• 1- 28 oz. can of tomatoes
• 4 cups fresh basil (you can use less if you don’t have enough at hand or more if you like)
• 1 quart (4 cups) chicken stock

Preheat oven to 400 F. Spray a large cooking sheet pan with olive oil spray. Cut tomatoes into wedges. Add salt and pepper and roast for 45 minutes.

In 8 quart stock pot on medium, saute 2 tb. olive oil, onion and garlic until brown. Then, add canned tomatoes, basil and stock. When roasted tomatoes are done, add them, and bring to a boil. Once boiling, reduce temp and simmer uncovered for 40 minutes.

Pulse in food processor in batches. Add salt and sugar substitutes to taste.

Makes 8 servings.

Via

1 onion, chopped

• 1/4 cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon dried basil
• 1 (14.5 ounce) can crushed tomatoes
• 2 cups dry lentils
• 8 cups water
• 1/2 cup spinach, rinsed and thinly sliced
• 2 tablespoons vinegar
• salt to taste
• ground black pepper to taste

In spite of the fact that lentil is easy for cooking it requires a lot of time till it’s ready. So, please be patient.

Take a large soup pot with preheated oil. First of all cook onions, carrots, and celery; cook. After that add in garlic, bay leaf, oregano, and basil; cook for a couple of minutes. Then stir in lentils, and add water and tomatoes. Make it all simmer for at least 1 hour. Before serving stir in spinach, and cook until it wilts. Add salt, pepper, and vinegar to taste.

Via

Similar recipes:
Red Bean Stew with Dumplings
Corn Soup
Tomato Soup

• 10 c. frozen corn, thawed
• 1 brick extra-firm silken tofu (you can hardly find any vegan meal that doesn’t contain this ingredient)
• 1 small onion
• 4 c water
• 2 tbsp dill
• 1 tbsp basil
• 1 tbsp thyme
• Salt to taste
• 2 T nutritional yeast

Make a puree from tofu, onion, half of corn, and some water. For this purpose it’s better to use a blender which makes the process easier and faster. Then slowly mix together the puree you got with the rest of the corn, dill, basil, and thyme. Make it all simmer for about 30 minutes. At the end add some salt and nutritional yeast, and serve.

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