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VEGAN SOUPS

Making a vegan soup is easy and fast; the soups are flavorful and truly delicious. There are as many versions as one's imagination allows.

I gathered spices and vegetables from my pantry; fresh herbs


Plus organic frozen spinach;





I saute onion, garlic, basil; mixed with tomato paste, ápices and coconut oil, until onions are tender; add Yellow Mung Dal, and mix it in. You can use any other beans instead, but I stick to organic only.


Add two diced potatos and one medium carrot; cover with filtered water; bring to a boil, and simmer untill potatos are tender. When ready; I blend the contents to create a wholesome base for more potatoes, onions, and carrots.




Add two more diced potatos, a diced small carrot, and one half medium onion; add more filter water; bring to a boil, and simmer until tender; add salt and pepper to taste. This is a delicious Middle Eastern savory soup.

A SECOND VERSION:


I start with filter water or vegetable broth which can be purchased or made at home. I add to it vegetables and herbs; the veggies can vary depending on what is in season or what the limitations are to purchase the right organic items. I use only organic products when cooking a vegan dish; otherwise, I feel the combination vegan-non organic is an oxymoron; vegan cooking is for health.

In this soup I combined onions, carrots, celery, sweet and white potatoes, and turmeric for added health reasons. I used a fresh turmeric root that can be disposed of before serving; otherwise the flavor is too strong. I let this cooked at low temperature for about one hour, making sure all vegetables and potatoes were soft.


I cooked separately a tomato sauce spiced with smoked imported paprika, for an exotic flavor; and once ready, combined both the vegetable and potato broth with the tomato sauce into one pot and let it simmer for fifteen minutes longer.



I make this tomato sauce with one 28 0z. can of San Marzano tomatoes, I started with six cloves of garlic sautéed in olive oil, added the tomatoes, one tsp. salt, one tsp. sugar; one tsp. herbs; here I used dried oregano because I did not have fresh. Fresh is definitely better; 


The result is really a delicious soup with a tomato taste similar to an Italian soup; if you love tomato sauces and soups, this recipe is definitely for you.

VERSION NUMBER 3


Dice and saute celery, onions, tomatos, carrys, ginger(one piece cut in half, to take out before blending), Kale, and spices in coconut oil until tender; blend to create a thick base.



Pull out ginger to avoid strings in soup.




Add second budge of vegetables; and filter water. Save beans and add when vegetables are tender.



Serve with fresh bread.


ARDOINO FRUCTUS EXTRA VIRGIN OLIVE OIL, LIGURIA, ITALY
ARDOINO FRUCTUS EXTRA VIRGIN OLIVE OIL FROM LIGURIA, ITALY