#vegansoupdelight

[ask-flurryheart]

This hearty black bean and potato soup is great for cold days because it makes you feel warm and cozy. The black beans and potatoes give it a lot of protein and fiber, so it's a good meal for everyone, vegan or not.

Ingredients: 1 can black beans, drained and rinsed. 2 medium potatoes, diced. 1 onion, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 can diced tomatoes. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish optional.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until fragrant. Add diced potatoes and cook for 5 minutes, stirring occasionally. Stir in cumin and chili powder. Pour in vegetable broth and bring to a simmer. Add black beans and diced tomatoes, then season with salt and pepper to taste. Simmer for 20-25 minutes until potatoes are tender. Serve hot, garnished with fresh cilantro if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

mr. eisner's class

[watchlilylove]

Enjoy the rich flavors of this vegan soup made with hearty wild rice and meaty portobello mushrooms. To make the broth taste more like cheese, nutritional yeast is added. Almond milk makes it creamy without using dairy. It's great for a cozy night in or as a fancy starter at a dinner party.

Ingredients: 1 cup wild rice blend. 6 cups vegetable broth. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 4 large portobello mushrooms, sliced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 cup nutritional yeast. 1 cup unsweetened almond milk. Salt and pepper, to taste. Fresh parsley, chopped for garnish.

Instructions: In a large pot, bring vegetable broth to a boil. Add wild rice blend, reduce heat to low, cover, and simmer for 45 minutes, or until rice is tender. In a separate pan, heat olive oil over medium heat. Add diced onion and saut until translucent, about 5 minutes. Add minced garlic and cook for another minute. Add sliced portobello mushrooms to the pan and cook until they release their moisture and become tender, about 8-10 minutes. Once the rice is cooked, add the sauted onion, garlic, and mushrooms to the pot of rice. Stir in dried thyme, dried rosemary, nutritional yeast, and almond milk. Simmer for an additional 10 minutes, allowing flavors to meld. Season with salt and pepper to taste. Serve hot, garnished with fresh chopped parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 60 minutes

Sharon Rose Mierke

[transparentsbby]

A comforting and aromatic vegan soup with a creamy coconut curry broth and a variety of colorful vegetables, perfect for chilly evenings.

Ingredients: 1 can 14 oz coconut milk. 4 cups vegetable broth. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 carrots, sliced. 1 bell pepper, diced. 1 zucchini, diced. 1 cup broccoli florets. 2 tablespoons curry powder. 1 tablespoon soy sauce. 1 tablespoon lime juice. Salt and pepper to taste. 2 tablespoons chopped fresh cilantro optional, for garnish.

Instructions: Put coconut milk in a big pot and heat it over medium-low heat. Add ginger, garlic, and onions that have been cut up. Cook the onions until they become clear. Slice the carrots, dice the bell pepper, dice the zucchini, and add the broccoli florets. Mix well. Add the curry powder, soy sauce, lime juice, and vegetable broth. Bring to a low boil. It should be cooked for 15 to 20 minutes, or until the vegetables are soft. Add pepper and salt to taste. Serve hot, and if you want, top with chopped fresh cilantro.

Prep Time: 15 minutes

Cook Time: 25 minutes

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