Star Soup
My vegan version of Chik'n & Stars.
1 T. olive oil
1 small onion, diced
2 carrots, peeled & diced
1 package Lightife Smart
Strips, chopped
2-3 cups mild vegetable
broth (I like Imagine's Organic
No-Chicken Broth)
1/4 tsp. garlic powder
1/2 tsp. salt (optional)
1/2 box/bag star pasta
Cook onion & carrots in olive oil over low heat until onion is very soft.
Add broth & salt, bring to a boil.
Add pasta, reduce heat to medium, stirring often.
After about 10 minutes add the chik'n strips. (Add extra water if soup becomes too thick.)
(If you don't want to use faux meat, try adding 1/3 cup of red lentils when you add the broth instead.)
Potato Leek Soup
Creamy goodness. And you can change it up by adding chopped broccoli, parsnip, or winter squash when you add the potatoes.
1 T. olive oil
1-2 T. margarine
1 large onion, roughly chopped
3 large leeks, washed and roughly chopped
6 potatoes, peeled and roughly chopped
1/2 tsp. salt
a few grinds pepper
3-4 cups milk vegetable broth (I like Imagine's Organic No-Chicken Broth)
1/2 cup plain almond milk or rice milk
Cook onion & leeks in olive oil & margarine over med-low hear until quite soft.
Add potatoes, broth, salt & pepper. Cook about 30 minutes or until potatoes are soft.
Allow to cool somewhat, add milk, then puree soup in a food processor until just smooth.
Serve & add more salt & pepper to taste.
White Bean & Root Veggies Soup
Somehow white beans in soup seem so delicate and delicious. A great way to mix & match your winter storage root veggies.
1-2 T. olive oil (and/or walnut oil)
1 yellow onion, chopped
3 cloves garlic, chopped
2 cups vegetable broth + 2 cups water
1 tsp. salt (optional)
1/3 cup dried red lentils
2-3 large carrots, peeled & chopped
1 turnip, chopped
1 parnsip, chopped
1 medium potato, peeled & chopped
1/2 tsp. dried marjoram
1 can cannellini beans (or other white beans), drained & rinsed.
Cook onion & garlic in olive oil over med-low heat for a few minutes until they begin to soften. Add all but remaining ingredients except for the beans and cook until vegetables are just tender. Add beans and cook another 15 minutes.
Spicy Black Bean Soup
Add an extra jalapeno and clear your sinuses baby!
2 T. olive oil
1 yellow onion, chopped
3-5 cloves garlic, chopped
1-2 jalapenos, seeded, diced
2 cans black beans, drained, rinsed
2 T. ground cumin
1 T. dried oregano
1/3 cup fresh cilantro, chopped
1/4 cup fresh flat-leaf parsley, chopped
1/2 tsp. salt
a few grinds black pepper
1 poblano pepper, seeded & chopped
1 red bell pepper, seeded & chopped
4 cups vegetable broth, plus 1 cup water
1 T. brown sugar
2 T. cooking sherry
2 T. lime juice (lemon will suffice in a pinch)
Cook onion, garlic & 1 of the jalapenos over low heat until soft.
Add black beans, cumin, oregano, 1/2 the cilantro, 1/2 the parsley, salt, pepper, 1/2 the poblano pepper, 1/2 the red bell pepper and the vegetable broth.
Bring to a boil. Cook for at least 1 hour at a slow boil, adding water if necessary.
Remove from heat. Briefly puree soup with an immersion blender, or ladle half the chunky contents from the soup and puree in a food processor.
Return to pan and add remaining ingredients. Cook for another 30 minutes.
