We both thought this was really good.
1 butternut squash peeled and cubed
1 onion diced
2 cups diced celery
3 Carrots diced
3 garlic cloves
6 cups vegetable stock
1 Tbsp dried thyme
1/4 cup dried parsley
1 Tbsp dried oregano
1 can full fat coconut milk
Place all ingredients except the coconut milk in the Instant Pot and use the Soup setting.
Once done blend with the coconut milk (I did it in 2 batches in the Vitamix).
Nova made this for dinner last Vegan Potato Soup for dinner. It’s topped with shredded Daiya cheddar cheese and home-made fake bacon bits made from coconut.
We both thought it was just ok. May try another recipe or tweak this one.
Notes: We both thought this was really good. I added 2 seeded and diced Jalapenos also. Served with Valentina hot sauce on top and baked tortilla chips on the side.
1 large onion, chopped
3 – 4 cloves garlic, minced
1 green bell pepper, chopped
1 1/2 cups vegetable broth
1 14-ounce can diced tomatoes (I used fire-roasted)
15 ounces fatfree refried beans
15 ounces black beans, cooked
1 cup frozen corn kernels
1 teaspoon cumin
1 1/2 teaspoon smoked paprika
1/8 – 1 teaspoon chipotle chili powder (to taste)
1 teaspoon hot sauce (or to taste)
1/2 teaspoon Mexican oregano (optional)
salt and pepper, to taste
Heat a large, non-stick pot and sauté the onion until it begins to brown. Add the garlic and bell pepper and cook for one more minute. Add all the remaining ingredients and cook until the flavors blend, 20-30 minutes.
Notes: We thought this was so-so. If there is a next time I’ll change the spices. Didn’t care for the thyme or maybe I just put in too much. I halved the recipe and it still made a lot.
1 medium onion, chopped
14 -16 ounces small Brussels sprouts, trimmed and cut in half
6 ounces shiitake mushrooms, stemmed and sliced
3 cloves garlic, minced
6 cups water or vegetable broth
1 1/2 teaspoon dried thyme
1 1/2 teaspoon rubbed sage
1/4 teaspoon freshly ground black pepper
1 teaspoon salt, or to taste
1/2 cup uncooked brown rice
1 15-ounce can great northern beans, drained and well-rinsed (optional)
1 cup no-chicken broth (optional)
1-2 teaspoons lemon juice (optional)
Heat a large, non-stick pot. Add the onion and cook, stirring, until it becomes translucent. Add the Brussels sprouts and cook until onion begins to brown, about 2 more minutes. Add the mushrooms and garlic and cook for about two more minutes.
Add all remaining ingredients except for the optional ingredients. Cover and simmer on low heat until rice is cooked, about 50 minutes. Check seasonings and add more along with the lemon juice, if desired. If you’re using the beans, add them and the broth and cook for about 15 more minutes.
Source: FatFree Vegan Kitchen
Notes: Makes 4 or 5 servings. Nova likes it and I thought it was ok for soup.
1/2 large onion, chopped
4 ounces mushrooms, quartered
2 bay leaves
2 cloves garlic, chopped or pressed
2 poblano chili peppers, toasted, seeded, and skinned (see Cooking Tips), and cut into strips
2 32 ounce cartons vegetable stock
2 cups of corn
2 large cooked red potatoes, cut into 1-inch cubes
1 bunch cilantro, rinsed and chopped
Juice of 3 limes
2 tomatoes, chopped
1 avocado, peeled and sliced
Corn tortillas strips – baked
Sauté onion, mushrooms, and bay leaves on medium heat with a little water or low sodium vegetable broth in a large soup pot for 5 minutes, until onions brown.
Add garlic, chilies, and 1 cup of stock. Stir intermittently for 5 minutes, until peppers begin to soften.
Add remaining stock, corn, and potatoes. Cover and cook on medium heat for 10 minutes, until potatoes are tender.
Remove from heat and let sit covered for 5 minutes.
Stir cilantro & lime juice into soup immediately before serving.
Place a handful each of tomatoes, avocados, and tortillas strips into large bowls.
Pour hot soup directly over vegetables and corn tortillas strips and serve.
Notes: Last time I made this I replaced 2 cups of broth with 1 cup each water and rice milk.
1 tablespoon Earth Balance or olive oil
1/2 white onion, finely chopped
1 bell pepper, seeded and finely diced
8 small red potatoes, diced
3 carrots, diced
5 tablespoons Better Than Bouillon, No Chicken Base
8 cups vegetable broth
1 cup cashews (soaked overnight in water, if possible)
1/2 cup cornstarch
3 cups fresh or frozen white & yellow corn
salt & pepper to taste
Heat a large pot over medium-high heat. Add the olive oil. Toss the diced onion into the pot and cook until softened, about 1-2 minutes. Add the bell pepper, potatoes, and carrots cook for 2-3 minutes, then toss in the Better Than Bouillon and 6 cups of the vegetable broth. Cover and bring to a boil. Cook until the potatoes are softened, about 8-12 minutes then turn the heat to low.
Meanwhile, toss the cashews and 1 cup of broth into your Vitamix or blender and puree completely until creamy. Pour into your pot and stir to combine. Whisk the remaining cup of broth with cornstarch. Stir quickly into your soup, add the corn, then bring the heat back up just until the soup is thickened. Remove from heat. Salt and pepper to taste. Serve topped with piping hot croutons while taking a hot bath in a fur stole.
NUT FREE ALTERNATIVE: Swap half the vegetable broth with soymilk and omit the cashew cream from this recipe.
Notes: I’m not big on soup and Nova’s not big on cauliflower but we both thought this was great. I didn’t mash the vegetables and left them chunky. Serves 3 to 4.
4 cups chopped onion
1/2 tsp sea salt
2 1/2 cups water, divided
3 cups diced potatoes
1/2 cup chopped celery
2 large carrots, diced
1 head cauliflower, cut into bite-sized florets
2 cups vegetable broth
2 Tbsp cashew or peanut butter
2 Tbsp low-sodium tamari
sea salt and cracked pepper to taste
Heat onion, salt, and 1/2 cup water, then simmer on low for approximately 20 minutes, or until the onions cook down to a nice mush. Check to make sure the water is sufficient, and then add 1/4 cup water as needed, so the onions don’t burn on the bottom of the pot.
Add the potatoes, celery, carrots, and cauliflower along with 2 cups of water and the vegetable broth. Simmer until all of the vegetables are soft–about 20 minutes. Add the cashew or peanut butter and tamari.
Mash with a potato masher (or an immersion blender) until the soup is mostly smooth, with some chunks. Season with cracked pepper and sea salt to taste.
Add one bunch of freshly chopped kale, mustard greens, or collard greens 5 to 8 minutes before serving.
Source: Not A Crazy Vegan.