Tag Archives: vegan soup

Thai-Spiced Cream of Broccoli Soup

Just like its cousin, this is a quick to prepare soup that tastes decadent and fuels your body with cancer fighting cruciferous vegetables.  Unlike its cousin, this soup has a distinct thai flavor and heat.  Yum!  One can of (BPA free!) beans such as garbanzo or cannellini, or quinoa,  would be a nice addition if you would like to add some texture and more staying power to this soup, but we enjoyed it as it is written.

Serves 4 as a main dish (about 2 large bowls each)

1 onion, diced

3 cloves garlic, minced

5 oz carrot, chopped

1 T ginger

1 rounded T red curry paste

1/2 tsp curry powder

1/8 tsp red pepper flakes (for a hotter soup, add more.  I was serving a preschooler!)

1 can regular coconut milk

4 cups water

2 lbs broccoli florets

black pepper to taste

Method:

In a large soup pot over medium heat, water sauté the onion until translucent.  Add the garlic and carrots, sauté about 5 minutes.  Add the ginger, red curry paste, curry powder, and red pepper.  Saute one more minute.  Add the water, broth and coconut milk.  Raise heat and bring to a boil.  Add broccoli, lower heat, cover and simmer until broccoli is bright green and soft.  Blend until smooth in batches.  Add freshly ground pepper to taste.

Enjoy!

Vegan Avocado (no)-Tortilla Soup

This recipe owes its inspiration to Vita-Mix’s book, Create Recipes for Professional 500.  I omitted the tortillas, photo (7)added more beans, avocado and corn in place of the tortillas.  I’ve also changed the directions so that this will work for any blender, as I myself am not lucky enough to own a new vita-mix (mine is about 15 years old! darn thing will never break, so I guess I’ll never have a new one!). 

Ingredients:

2 cups low sodium vegetable broth

5 Roma tomatoes, quartered

1/3 bunch cilantro, stemmed

1 garlic clove

1/2 tsp black pepper

1/2 avocado, pitted and peeled

1/2 lime, peeled

1/2 c black beans

1/2 c corn

jalapeno to taste

Garnish:

1/2 avocado, chopped (optional, could increase corn and beans instead so as to keep fat at a lower level depending on your personal needs)

few sprigs cilantro

1/4 c corn

1/4 c black beans

Method:

Heat broth and tomatoes in medium pan.  Add beans and corn to heat through.  Pour into blender, add the rest of the soup ingredients.  You may want to remove the hole in the lid of your blender and cover with a folded towel to blend (this is supposed to be the safe way to blend hot liquids.  I don’t do this, but I don’t want anyone else burned!).  Blend until smooth.  Pour into bowls and garnish. 

Serves 2