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Curried Red Lentil Soup Recipe. BRAZILIAN STYLE TOMATO SOUP. I (Marilyn) am mourning the end of summer. It has always been my favorite time of year…I love the long days, the heat, the sun, the endless summer bounty that is available for us here in the Northwest. I’m sure that it’s because I was born and raised here and honestly, I get so sick of the rain and grey skies that summer is always what I look forward to. So, that being said, I’ve been hanging on to every day that I can get outside, work in the yard, grill and use the garden fresh goodness that will soon be a thing of the past until next summer. We’ve told you all before that we have THE BEST neighbors! Well, they came through again and when my tomatoes weren’t up to snuff, they came through with the most beautiful ones I have ever seen! Ingredients 2 T. olive oil 1 medium onion, chopped 1 1/2 bunch scallions, chopped 1 T. minced garlic 2 carrots, peeled and chopped 2 stalks celery, chopped 5 pounds fresh tomatoes, coarsely chopped 3 tsp. sugar 1 T. tomato paste 1/4. c. chopped, fresh basil.

Creamy Carrot Soup with Coconut Recipe - Vegan Carrot Soup Recipe - Vegetarian Carrot Soup - Coconut Soup with Carrots. This creamy carrot soup recipe uses coconut milk instead of dairy or soy milk for a creamy soy-free tropically flavored soup. This carrot soup recipe is so good, I literally couldn't stop taking bites as I was trying to photograph it! If you're looking for a nutritious vegan carrot soup recipe, you won't be disappointed with this yummy vegan, dairy-free and soy-free carrot soup. Serve hot for a meal, or, chill and serve as a simple yet elegant appetizer soup. See also: More vegetarian soup recipes Ingredients: 2-3 large carrots, chopped small1 onion, chopped small1 tsp fresh ginger, minced1 1/2 tsp curry powder1 3/4 cup vegetable broth1 14 ounce can coconut milksea salt, to taste Preparation: 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 blender, working in batches if eneded. Return to heat and stir in coconut milk until well combined. Season generously with sea salt, to taste. Indian Cabbage Soup Recipe - Fat-Free Vegan Cabbage Soup - Easy Vegan Soup Recipe - Indian Cabbage Soup. A fat-free vegan and vegetarian soup recipe that is also low in calories. This healthy cabbage soup recipe gets plenty of flavor from a bit of hot sauce and some fresh herbs.

Be sure to use fresh cilantro, as this cabbage soup isn't the same without it. Ingredients: 1 pound cabbage, chopped2 onions, chopped2 cloves garlic, minced2 cups vegetable brothdash salt and pepper to tastedash Tabasco or hot sauce, to tastefresh chopped cilantro Preparation: Combine all ingredients except cilantro in a large saucepan. Transfer half of the soup to a blender or food processor and process until smooth. Recombine the soup and reheat as needed. Nutritional Information (from Calorie Count): Makes four fat-free and low calorie servings. More vegetarian recipes. Basic Vegetarian Miso Soup Recipe - Vegetarian Miso Soup Recipe - Japanese Miso Soup Recipe - How to Make Miso Soup. I think just about everyone loves a steaming hot cup of miso soup! With a soothing and mild flavor, miso soup is light and "brothy", not the type of soup that is a meal on its own, so serve as an appetizer. Miso soup is a quick, easy and light soup and is a staple of Japanese cuisine.

This basic recipe is a simple version of the classic miso soup you'll find served in Japanese restaurants. Try this Vegetable Miso Soup recipe for a heartier soup, or, try this easy Garlic Miso Soup. Ingredients: 4 cups water1/3 cup miso3 green onions (scallions), chopped1 tbsp shredded nori or wakame seaweed 1/2 block firm silken tofu, cut into 1 inch cubesdash soy sauce (optional)1/2 tsp sesame oil (optional) Preparation: Bring water to a slow simmer and add seaweed. Reduce heat to very low and add the rest of the ingredients. Like this article? One Pot Meals: Mushroom Tofu Stew" Difficulty Level: Easy Big chunks of meat and potatoes are usually what come to mind when you think about stew. But many university students either don't have the money or the inclination to eat that kind of meal. I was looking for something that was vegetarian and would be hearty and nourishing, while being easy on the pocket book. And like all of the recipes in this series, you have to be able to make it all in one pot.

This recipe fulfills all of those requirements, but I will freely admit that it isn't the most beautiful dish I've ever made. I invited my son and his girlfriend over to be guinea pigs for this dinner which I made up on the fly as an experiment. I made a large amount of this because I wanted to see if it was even better the next day like traditional stew and it was. Make a Warming Dal and Pumpkin Soup" Pumpkin & Sweet Potato Soup. Ingredients 2 small-medium sweet potatoes (chopped or sliced, with or without skin)1 cup chopped pumpkin1 onion1 tomato1 celery stalk1 garlic clove100g chopped spinachHalf tsp smooth peanut butter (optional)1 tsp light cream cheese per person (optional)1 tsp olive oil1 tsp salt Method 1.

Chop/dice onion, tomato and garlic, while heating oil in a pot. 2. Lightly fry onions and garlic until clear, then add tomato, stirring occasionally to avoid sticking. 3.Once the tomato is half-cooked add sweet potato and pumpkin and stir. Leave for five minutes. 4. Fill pot with hot water up to half of the pot. Serves 2 (or 1 with leftovers for the next day) Baja Butternut Squash Soup Recipe. Garden-Fresh Asparagus Soup Recipe. Garlic Soup (Sopa de Ajo) Recipe.