No.7 Soup (vegan). These hearty vegetarian soups, stews and chilis will warm you up on cold days! Find a variety of healthy soup recipes that will fill you up here. I've been a vegetarian my whole life and soup seems to still be one of those things that's super difficult to for me to want to eat it again and again for days.
This simple vegan tomato soup gets its creaminess from light coconut milk.
This simple vegan tomato soup gets its creaminess from light coconut milk.
FTC: not sponsored babes *This video is not sponsored.
You can cook No.7 Soup (vegan) using 15 ingredients and 6 steps. Here is how you achieve it.
Ingredients of No.7 Soup (vegan)
- It's Splash of coconut oil.
- It's 1 of large yellow onion, cut in half and finely shredded.
- Prepare 3 of garlic cloves, minced.
- Prepare 1 of celery stalk, sliced.
- It's 250 g of woodland or shitake mushrooms, roughly chopped.
- You need of freshly ground sea salt and white pepper.
- You need 3 cm of piece turmeric, shredded.
- You need 3 cm of piece ginger, finely shredded.
- It's 6 cups of stock (preferably chicken bone stock).
- It's 1 head of bok choy, bottoms off and loosely chopped.
- Prepare of To serve.
- It's handful of kale, torn off the stalks.
- You need 1 of carrot, finely shredded.
- Prepare 1/2 of avocado, thinly sliced (optional).
- Prepare 1/2 of red chilli, thinly sliced (optional).
There may be affiliate links by using an affiliate link I receive a small commission at no expense to you which helps. If you're looking for delicious and filling vegan soup recipes, look no further. There's nothing better than homemade soup on cold fall and winter days, right? Vegan chicken noodle soup, a plant-based version of this comforting dish.
No.7 Soup (vegan) step by step
- Heat the oil in a large pot over medium heat, add the onions and saute for 5 minutes until translucent..
- Add the garlic and cook for a further minute..
- Add the celery and mushrooms and saute for around 10 minutes..
- Add in the salt, pepper, turmeric, ginger and stock and bring to the boil. Cover and simmer for at least half an hour if using bone stock or at least an hour if using water or vegetable stock..
- Add the bok choi, carrot and kale just before serving..
- Top with avocado slices and chilli to taste..
Extra virgin olive oil - I'm Spanish, so I use extra virgin olive oil to cook most of my dishes. This everyday vegan lentil soup is anything but bland. It's FULL of flavor between the spices, fresh vegetables and even a squeeze of lemon juice at the end. This nourishing vegan Miso Noodle Soup with Tofu is another great addition and perfect when you're feeling under the weather. Many people, at least here in the U.
