VegPeace.org → Soup


Raw Vegan Soup

Worries go down better with soup than without.
Jewish Proverb

Simple Carrot Soup

Chop one bunch of carrots, place in blender or food processor with filtered water and little whole black pepper. Blend, pour into bowl.

Mixed Vegetable Soup

Make simple carrot soup, place in bowl. Chop or grate other vegetables, add to bowl and stir. Try adding thinly sliced asparagus, chopped spinach, or grated broccoli.

Cream of Carrot Soup

Add a handful of raw whole oat groats, or a couple of spoonfuls of sesame seeds to blender with carrots and water.

Golden Carrot Soup

Add a little saffron or a little turmeric to blender with carrots and water.

Green Velvet Soup: Summer Version

Chop one bunch of dinosaur kale (aka: lacinato kale), stems and all. Slice kernels from one or two ears of yellow sweet corn. Place all in blender with a little whole black pepper, filtered water.Blend, pour into bowl. Garnish with small amount of chopped tomato or red pepper, for color contrast.

Green Velvet Soup: Winter Version

Chop one bunch of dinosaur kale (aka: lacinato kale), stems and all. Place in blender with a little whole black pepper, and enough filtered water to cover. Add a handful of whole oat groats. Blend, pour into bowl. Garnish with a small amount of of grated beet or carrot, for color contrast.

Cream of Spinach Soup

Blend spinach with whole oats and water. Pour into bowls. Garnish with shredded carrot for color contrast.

Red Beet & Carrot Borscht

Chop one bunch of carrots and one or two beets, blend with water and black pepper.
Raw beets have a strong flavor. Try beet soup initially with just one or two beets in the mix, to see how you like it.

Red Beet & Oat Barscht

Blend a couple of handfuls of whole raw oats, one or two finely chopped or grated beets and a little black pepper. Use enough filtered water to submerge everything. Garnish with chopped parsley.

Red Beet & Fermented Oat Barscht

Blend fermented oats with finely chopped beets and a little black pepper. Garnish with chopped parsley.

Red Beet & Tomato Borscht: Summer Version

Chop a couple of handfuls of tomatoes. Chop one or two beets, and a fistful of carrots. Blend the beets and carrots with enough water to submerge everything, and a little whole black pepper. Pour into bowls, add the chopped tomatoes.

Red Beet & Tomato Borscht: Winter Version

Cut a handful of sun-dried tomatoes into slivers with kitchen scissors. Soak in filtered water until soft. Chop one or two beets, and a fistful of carrots. Blend the beets and carrots with the tomato soaking water, adding enough water to submerge everything, and a little whole black pepper. Pour into bowls, add the soaked slivered tomatoes.

See also

Soups can be sauces. Pour soup over vegetables.


VegPeace.org © Jordan Rothstein <jordan at vegpeace.org>