Posts Tagged ‘soup recipes’

This soup will warm up your house and your belly.  I used delicata squash here but I’m sure any kind would do.  If you use a squash with a thicker skin, you might have to scrape the insides out after roasting and leave the tough outside behind.  Delicata is super soft, though, so throw it all in!


1 zucchini

2 delicata squash

1 bunch of carrots

2 tablespoons of olive oil

1 large onion, chopped

5 cloves of garlic, minced

2-3 inches of fresh ginger, minced

1/4 teaspoon allspice

1/4 teaspoon turmeric

1/4 teaspoon cinnamon

1  boullion cube

Chili flakes to taste

Lots of cracked pepper

6 cups of water

To finish off once blended:

1 tablespoon of Earth Balance

10 fresh sage leaves

Pinch of ground ginger, cinnamon and sea salt

First prepare the squash, zucchini and carrots for roasting.  Slice the squash and zucchini in half and place in a roasting pan.  Roughly chop the carrots and also place in the roasting pan.  Drizzle with olive oil and a dusting of salt and bake, uncovered for about 30 minutes or so at 350F.

In the mean time, in a large pot saute the chopped onion, garlic, ginger, and spices (pepper and chili flakes too) in olive oil until onions are translucent.  Crumble in the boullion cube and add 6 cups of water.  When the roasted veggies are done, chop them up and add to the pot.  Bring soup to a boil, then reduce heat, cover and simmer for 20 minutes. Add the chopped fresh sage.  Now take out your handy Emerson blender and blend away!  It’s a pretty chunky mixture so it takes a few minutes.  Finish of with a tablespoon of Earth Balance and a pinch of ginger, cinnamon and sea salt. Serve with warm homemade bread, like this Rosemary Focaccia….Enjoy!

~The Vegan Project

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I made this soup last week to ward off the evil flu bandits that have been lurking around our home.  They captured one member of our household already, and I didn’t want to be the next.  This is a hearty soup that reminded both Jay and I of our Babas minus the spice, who love putting barley soup.  There is definitely heat from the chili flakes, which I swear by when feeling under the weather,  but of course that can be adjusted  to your own preferences.  So far, so good…knock on wood.


2 tablespoons olive oil

1 onion, chopped

2 stalks of celery, chopped

2 carrots, chopped

1 leek, sliced thin

3-4 cloves garlic, minced

5 small golden beets and tops, chopped

2 teaspoons poultry seasoning

2 teaspoons tomato paste

2 teaspoons salt

2 teaspoons pepper

1-2 teaspoons chili flakes

1/2 cup pearl barley

fresh parsley

juice of 1 lemon

Water (about 6-8 cups depending on how thick you want your soup)

Heat the olive oil in a big soup pot on medium.  Add the onion, garlic and tomato paste.  Let those cook for about five minutes and then add the rest of the veggies then add the poultry seasoning, chili flakes and salt & pepper.  Let the veggies cook for another five minutes, then add enough water to cover the veggies, and add the barley.  Bring to a boil, reduce heat to med-low and cover and simmer till the veggies are tender and the barley is plump (About 30 minutes).  In the last 10 five minutes of cooking add the lemon juice for a wonderfully fresh zing. You may want to add a bit more S & P at his point too.  Garnish with parsley and serve piping hot.

~The Vegan Project

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This recipe is a mesh between a couple of different baba recipes.  In reality, Babas make borscht with what they have on hand, or what is available thus, no two batches are ever the same.  The constant is beets…

5 large beets, diced and chop up the greens too!

5 carrots, diced

1 large onion, diced

1 tablespoon earth balance

1 teaspoon black pepper

2-4  cups pickle juice (this is a secret baba trick. We happened to have tons of pickle juice leftover from a Costco sized jar.  If you don’t have this much, or any, sub for 2-4 tablespoons vinegar and add a teaspoon of salt)

1 bunch dill. chopped

Lots of water

Add the beets, tops, carrots, pickle juice and water (how much will vary. You want to cover the veggies and then some) to a large pot.  Bring to a boil, reduce heat to medium, and simmer for 30 minutes. In a separate pan, saute the diced onion in earth balance on low for about 20 minutes or until soft and they have some colour. Add sauteed onions to the pot and most of the dill and black pepper and simmer for another 20 minutes or so.   Add the rest of the fresh dill and serve hot with a dollop of non-dairy sour cream.  Popular additions are green or wax beans and a can of ‘squished in your hand’ plum tomatoes.  Makes a lot!

~The Vegan Project

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