No.7 Soup (vegan). FTC: not sponsored babes *This video is not sponsored. There may be affiliate links by using an affiliate link I receive a small commission at no expense to you which helps. The best healthy vegan soup recipes for all seasons!
This simple vegan tomato soup gets its creaminess from light coconut milk.
I'm so not ready for it to be Monday already, yet here we are on tax day—my favorite day of the year.
It is loaded with flavor and is super creamy and smooth, thanks to pureed zucchini, bell peppers and a kick from jalapeno.
You can have No.7 Soup (vegan) using 15 ingredients and 6 steps. Here is how you cook it.
Ingredients of No.7 Soup (vegan)
- Prepare Splash of coconut oil.
- Prepare 1 of large yellow onion, cut in half and finely shredded.
- It's 3 of garlic cloves, minced.
- You need 1 of celery stalk, sliced.
- You need 250 g of woodland or shitake mushrooms, roughly chopped.
- You need of freshly ground sea salt and white pepper.
- It's 3 cm of piece turmeric, shredded.
- Prepare 3 cm of piece ginger, finely shredded.
- You need 6 cups of stock (preferably chicken bone stock).
- Prepare 1 head of bok choy, bottoms off and loosely chopped.
- You need of To serve.
- Prepare handful of kale, torn off the stalks.
- You need 1 of carrot, finely shredded.
- Prepare 1/2 of avocado, thinly sliced (optional).
- It's 1/2 of red chilli, thinly sliced (optional).
No one seems to mind the "ugly" green which, to me, isn't any worse than pea soup or broccoli soup. This vegan lentil soup is a blended Middle Eastern style lentil soup, made with red lentils and blended for a super creamy and delicious soup! If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you. If you're looking for delicious and filling vegan soup recipes, look no further.
No.7 Soup (vegan) instructions
- 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..
There's nothing better than homemade soup on cold fall and winter days, right? 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. S., think of chicken noodle soup as the soup to sip on when you are not feeling well, but miso noodle soup is even better for you! Vegan Broccoli Cheese Soup - super creamy, "cheesy" broccoli soup made from whole food ingredients.