Vegan Recipes: SOUPS


4 corn-on-cob, cut in half
1 can corn, drained
1 cup lentils
3-5 carrots
2 potatoes
1-2 sweet potatoes
1-2 yucca (can substitute fresh for frozen)
1-2 malanga/dasheen (if in season)
1 can coconut milk
2-3 vegetable bouillon
1-2 tablespoons Goya Adobo seasoning (found in the ethnic section)
2 packets Goya Sazon con Achiote ( orange box-found in the ethnic section)
3-4 extra virgin olive oil
Salt and pepper
Optional: Dumplings (mix flour with luke-warm water to make a firm dough, formed into little balls)

Cut all fresh vegetables into bite-size pieces. In a large pot, add approximately 6 cups of water, add all vegetables and seasonings. Bring to a boil.

Meanwhile make dumplings, if desired. Add to soup. Cook until all vegetable are tender. Yucca takes the longest, so soup is done when fork slides in to yucca easily.

The flavor of this soup gets better the longer it sits before serving so don't hesitate to make a day ahead of time. Serve with crusty garlic bread.


Photo courtesy of @

2 tablespoons olive oil
1 small onion, chopped
1 cup celery,chopped
1 cup carrots, chopped
1 clove garlic, minced
2 1/2 cups water
2 cubes vegetable bouillon
2 cups corn
2 cups soy milk
1 tablespoon flour
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper

Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until garlic is slightly golden.

Bring water to a boil over high heat. Stir in bouillon and reduce heat to medium. When bouillon cubes have dissolved, add corn and vegetables from the skillet.

Cook until vegetables are tender. Add water, if necessary. Reduce heat to low and pour in 1 cup of the soy milk.

Stir soup well, then stir in remaining cup of soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt and pepper.

Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.


1 pkg Tofurky Italian “sausage”
1 large diced onion, chopped
2 garlic cloves
10 cups water
5 cubes vegetable bouillon
2 cup almond milk
3 large potato, sliced thinly
1 cup kale
½ TBSP oil

Cut sausage in half lengthwise. Place flat side down and in half lengthwise again. Then slice both pieces. Do this with remaining "sausage" pieces.

Heat oil in a large soup pot. Cook onion until tender, then add the "sausage". Cook until "sausage" has browned. Add water, bouillon, garlic, potatoes. Bring to a boil, then reduce heat and simmer until tender.

Add almond milk and kale. Cook for 10 minutes until kale has wilted.


Photo courtesy of dsrins_syb @

2 butternut squash (approx. 4 lbs. total)
5-8 whole garlic gloves
1 large onion, chopped
3 carrots, sliced
4 cups vegetable broth
olive oil

Preheat oven to 350 degrees. Cut squash in half and place cut side down on a cookie sheet. Halve garlic cloves crosswise, place back together and wrap tightly in foil. Place on the cookie sheet with the squash and place in the oven. After 30 minutes, carefully turn squash halved-side up and continue cooking until soft, about 20 minutes.

Meanwhile, saute onion and carrots in oil in a saucepan over low heat until softened, about 10 minutes.

When squash is done, scoop the seed section out and throw away. Scoop out the squash and add to the saucepan. Unwrap the garlic and squish the soft garlic from the cloves into the saucepan along with the broth.

Bring to a boil and then reduce heat to a simmer. Either use a hand blender to puree the contents of the saucepan or puree in batches in a food processor or regular blender.

If the bisque is too thick, add some plain soy milk to achieve desired consistency. Serve with crusty bread.