vegan soup recipe

Spicy Golden Beet Soup – Vegan

Spicy Golden Beet Soup

I picked up some beautiful golden beets at a local produce market. I wanted to do something fun with them. I opted to make a soup. Since a vegetarian friend was stopping by, I decided to make the soup vegan.

I added other veggies to add more flavor- and a generous amount of hot sauce. The soup has a nice kick of heat- perfect for a chilly evening. This soup can also be served chilled- so it works no matter the weather.

I used my immersion blender to puree the soup. That way, I didn’t have to remove the hot soup from the pot to puree it. Using a blender is fine, but be careful when pureeing a hot liquid. It will splash up in the blender.

To prevent a mess and possible burns, remove the center piece of the blender lid. Place lid on the blender. Place a folded kitchen towel over the hole when blending. That way, when the liquid splashes up, the towel will prevent it from going everywhere. Also, don’t try to mix too much at a time. Several smaller loads are easier.

The 2 quarts of stock should be plenty, but depending on how much your soup cooks down, you might need a little more. How thick you like your soup is a personal preference. If you like a thicker soup, use less stock, or allow it to cook down more. Once the soup is pureed, you will know. You can adjust the thickness once the soup is pureed.

While this version is vegan, you can serve sour cream on the side, for those who like sour cream with beet soup.

Spicy Golden Beet Soup

4 T. oil

2 onions, chopped

5 carrots, peeled and sliced

3-4 golden beets, peeled and cubed – about 2 lbs.

1 medium cauliflower, chopped

8 c. vegetable stock – you might need a little more- if finished soup is too thick

1 c. tomato sauce

2 T. Tuscan seasoning* recipe follows

¼-⅓ c. Sriracha sauce- or to taste

handful of fresh parsley

Salt and pepper to taste

In large pot, heat oil and cook onions until tender. Add carrots and cook a few minutes longer. Add remaining vegetables, stock, and seasonings (except the parsley) and simmer, covered for an hour or longer. Add the parsley, then puree soup in a blender in batches until smooth. You can also use an immersion blender to puree the soup. Return to pot and add more stock, if needed. Adjust seasonings and serve. Makes a lot of soup – but freezes well.

*Tuscan Seasoning

½ c. dried basil

½ c. dried oregano

½ c. dried marjoram

3 T. dried minced onion

2 T. dried minced garlic

2 T. dried rosemary

2 T. dried parsley

1 t. crushed red pepper

Combine all ingredients and store in an air tight container. Use this blend in tomato sauce or other Italian dishes.

Pantry Vegetable Soup

Pantry Vegetable Soup

Pantry Vegetable Soup

I’ve been using stuff up and not going to the grocery store for almost 3 months now. Sometimes it takes some creative thinking to put an interesting meal together. When in doubt I can always make a good pot of soup. Soup comes easy to me. I grew up with a Mom who really knew how to make great soup. Can’t make a pot of soup without remembering her. I wanted to make a vegetable soup today so I looked around to see what I had on hand and ended up with this. Started with the basics, onion, celery, carrots. Then I added home canned tomatoes and pinto beans. Threw in some dried zucchini and dried mushrooms, too. I had a little  broccoli in the freezer so I tossed that in as well. Some basil from the freezer, dried herbs and some other seasonings and it was good to go. Here is the recipe but this is the sort of soup that can be adjusted according to what you have around.

Pantry Vegetable Soup 

2 T. oil

1 onion, chopped

3 carrots, peeled and sliced

2 ribs celery, sliced

1 c. chopped cabbage

3 cloves minced garlic

1 pint jar canned tomatoes- or a 14.5 oz. can

6 c. water

1 can pinto beans, rinsed and drained- I used a p[int jar of home canned beans

1/2 c. dried mushrooms

1/2 c. sliced dried zucchini

2 T. vegetable soup base – I use home made-

1 c. chopped broccoli

salt and pepper to taste

hot sauce to taste

dried and frozen herbs to taste- I used Tuscan seasoning and a frozen cube of basil with olive oil.

Heat oil in soup pot and add the onion, cooking until golden. Add remaining ingredients, except the herbs, and cook, covered, until veggies are tender and dried veggies are re-hydrated. This will take about 30 minutes. Add herbs and let simmer 10 minutes longer. Adjust seasonings and serve. Serves 4-6.

Peanut Soup

Peanut Soup

Peanut Soup

I taught a vegetarian cooking class yesterday at the Nature Center for the University of Mount Union. One of the dishes we had was a peanut soup. Rich and flavorful it was a big hit with the students. I think you will like it, too. A different way to eat peanut butter for a lot of us. You could use almond butter or cashew butter instead of the peanut butter, if you like.

Peanut Soup

2 c. chopped onions

1 T. oil

cayenne pepper to taste

1 t. grated fresh ginger

1 c. chopped carrots

1 c. chopped sweet potatoes

1 c. chopped white potatoes

5 c. vegetable stock or water

1 c. tomato sauce

1 c. smooth peanut butter

1 c. chopped green onions

Sauté onions in oil until tender. Add seasonings and carrots and sauté 3 minutes more. Add potatoes and stock and simmer until vegetables are tender. Puree soup in blender in batches until smooth. Return to pot and add tomato sauce and peanut butter. Warm gently and serve with green onions on top. Serves 6-8.

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