Soup’s On! Show 612

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Kale, Carrot and White Bean Soup

Makes 4 to 6 servings

 

7 to 8 cups water, plus more as needed

3 large carrots, peeled and sliced

8 ounces cremini mushrooms, sliced

1 can (15 to 16 ounces) white beans, drained and rinsed

8 ounces fusilli pasta (or your favorite pasta variety)

1 1/2 large vegan bouillon cubes

3 to 4 very large leaves of kale, stems removed and thinly sliced

1 teaspoon tamari

Sea salt, to taste

 

Put the water, carrots, mushrooms, white beans, pasta and bouillon cubes into a large soup pot. Add more water if needed to cover the vegetables and pasta by about 2-inches.

 

Cover and bring to a boil over medium-high heat. Decrease the heat to medium-low and cook, stirring occasionally, for 12 minutes. Add the kale, cover and cook, stirring occasionally, for 3 minutes.

 

Stir in the tamari, cover and cook for 1 minute. Taste, and add salt, if desired. Serve hot with crusty whole-grain bread on the side.

 

Super Chunky Soup

Makes 10 servings

 

11 cups water

5 cups thinly sliced Napa cabbage

4 cups peeled, seeded and cubed butternut squash

4 cups cubed baby red potatoes

4 cups peeled and cubed sweet potatoes

3 cups cherry or grape tomatoes, sliced in half

2 large vegan bouillon cubes, crumbled (see note)

1 tablespoon finely chopped garlic

1 tablespoon Italian seasoning blend

 

Put all of the ingredients into a large soup pot. Cover and bring to a simmer over medium-high heat. Decrease the heat to medium-low and cook for 1 hour, stirring occasionally. Serve hot.

 

Chef’s Note: If preferred, you may use 11 cups of prepared vegetable broth in place of the water and bouillon cubes.

 

Minty Cucumber and Carrot Soup

Makes 4 servings

2 2/3 cups peeled, seeded and chopped cucumber

1 1/2 cups peeled and chopped carrots

1 cup water

1 teaspoon maple syrup

1 small clove garlic, chopped

1 teaspoon extra-virgin olive oil

1/2 teaspoon firmly packed chopped fresh mint

 

Put all of the ingredients into a blender and process until almost smooth. Transfer to a medium-sized bowl. Cover and refrigerate 2 to 4 hours, or until well chilled. Stir before serving.

 

Creamy Cauliflower Soup

Makes 4 servings

1 medium head cauliflower, cut into florets

1 cup vegetable broth, plus more as needed

1/4 cup plus 2 tablespoons unsweetened almond milk, plus more as needed

1/2 teaspoon ground cumin

1/4 teaspoon sea salt

Freshly ground pepper

Steam the cauliflower florets for about 20 minutes until tender. Put the florets, vegetable broth, almond milk, ground cumin, sea salt, and pepper in a blender and process until smooth. Add more broth or nondairy milk to achieve the desired consistency. Pour into a medium saucepan, cover and cook over medium heat for about 10 minutes, stirring often, until heated through. Serve piping hot.

NOTE: After the soup is blended it may be cooled thoroughly, packed in a tightly sealed container, and stored in the refrigerator for up to 24 hours. To serve, pour into a medium saucepan, cover, and simmer over medium-low heat for about 20 minutes, stirring often, until heated through.