Vegan Vegetable Soup Recipe

Creamy Vegetable Soup (Vegan) Dishing Out Health

WEBMar 6, 2023 · Step 2: Add potatoes, garlic, herbs, and spices, and cook 5 minutes. You just want the potatoes to pick up some color, and for the …

1. Place cashews in a bowl and add 2 cups HOT water. Let soak while you prepare remainder of recipe.
2. Heat oil in a large soup pot or Dutch oven with a fitted lid over medium. Add onions and celery; cook 5 minutes, until softened. Add potatoes, garlic, oregano, salt, pepper, thyme, and rosemary; cook 5 more minutes, stirring often. Stir in frozen vegetables and chickpeas.
3. Add broth and bring mixture to a boil, scrapping up any browned bits on the bottom of pan. Reduce heat to medium-low and simmer, covered, 20 to 25 minutes, until potatoes are tender.
4. Transfer cashews and soaking liquid to a blender and blend on HIGH until smooth (texture should resemble cashew milk). Pour cashew mixture into soup and simmer over medium-low, uncovered, until soup starts to thicken, about 8 to 10 minutes.

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Healthy Vegetable Soup (With Rice) The Vegan 8

WEBJan 12, 2020 · Lower the heat to low and stir constantly for a couple of minutes to caramelize the onions a bit. Step 2: Add all of the remaining …

1. Have all of your ingredients measured and ready to go, as this soup comes together very fast.
2. Add the onion, garlic (if using the garlic cloves) and 1/4 cup water and a pinch of salt to a large pot over medium heat. Cook, stirring often, for about 5 minutes until softened and all the water is gone. Once the water is gone, lower the heat to low and stir constantly for a couple of minutes to caramelize the onions a bit. Be careful not to burn them.
3. Add all of the remaining ingredients (except the cooked rice), including the garlic powder (if using in place of the garlic cloves) and cayenne (if using) and stir well. Turn the heat to high and bring to a high boil. Once boiling, lower the heat to medium-low and cook for 10 minutes. The veggies should be perfectly tender, but still have a slight bite to them. Remove from the heat and stir in the cooked rice. My flavor was spot on but if your tomato sauce did not have added salt, you may need another pinch.
4. If you want it spicier, add more pepper or cayenne. The 1/4 teaspoon of cayenne was the perfect level of heat for me so it wasn't overpowering. The soup should have a nice amount of broth to it still but will definitely thicken up well as it sits a bit (from the rice) so don't be tempted to add extra veggies. I found it to be the perfect mix of veggies and broth so both could be enjoyed. Not too soupy and not too chunky. Serve with bread.

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