MARGIE'S YUMMY ROOT VEGETABLE SOUP
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.
CREAMY VEGAN CORN CHOWDER
Photo courtesy of gezellig-girl.com @ flickr.com
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
Bring water to a boil over high heat. Stir in bouillon and reduce heat to medium.
Cook until vegetables are tender. Add water, if necessary. Reduce heat to low
Stir soup well, then stir in remaining cup of soy milk. Quickly whisk in flour. Stir
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.
VEGAN ZUPPA TUSCANA
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.
ROASTED BUTTERNUT BISQUE
Photo courtesy of dsrins_syb @ flickr.com
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
Meanwhile, saute onion and carrots in oil in a saucepan over low heat until softened,
When squash is done, scoop the seed section out and throw away. Scoop out the
Bring to a boil and then reduce heat to a simmer. Either use a hand blender to puree the
If the bisque is too thick, add some plain soy milk to achieve desired consistency. Serve