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;
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 FROM LIGURIA, ITALY
