Embedded Files
ALMOND SOUP.
2 cleaned and chopped leeks
½ bunch diced celery (no leaves)
salt and cracked black pepper
1 cup of ground almonds
1 cup of blanched almonds
6 cups almond milk (non-sweetened)
1 tablespoon grated nutmeg
¼ cup of pan-roasted, flaked almonds
In a lidded saucepan, simmer the ground and blanched almonds, leeks, celery, half the nutmeg, and the milk over very low heat until the veggies are soft. Remove from the heat, cool, purée, and season. Serve hot or chilled, decorated with nutmeg and roasted, flaked almonds. Serve with Melba Toast.
APPLE SOUP- Tasmanian specialty.
9 cups of Vegan Broth or vegetable stock from the supermarket
4 cups of apple puree
1 cup of cooked white rice
1 tablespoon of powdered ginger
salt and pepper to taste.
Apple Soup is a simple yet delicious dish that can be prepared quickly. Add apple puree to the stock, bring almost to a boil, and add the rice, ginger, pepper, and salt. Serve hot with crumpets or toast.
ARTICHOKE & POTATO SOUP.
1/2 k Jerusalem artichokes
2 tablespoons lemon juice
9 cups of broth or vegetable stock from the supermarket
1 tablespoon copha
1 tablespoon plain flour
3 sticks of diced celery
2 peeled and chopped brown onions
1/2k diced potatoes with skins intact
Sal and pepper to taste
2 tablespoons toasted, slithered almonds
Scrub and dice the artichokes, cover them with cold water, add the lemon juice to preserve their colour and leave for half an hour. Drain the artichokes. In a large saucepan over medium heat, melt copha, add all the veggies, turn the heat low, lid the saucepan, and cook for fifteen minutes, stirring occasionally to prevent sticking. Add broth and a lid and simmer till all veggies are soft. Leave to cool, remove the veggies, puree with a bit of broth and the flour, return the veggies to the saucepan, and stir to combine.
Simmer for ten minutes. Serve hot, topped with toasted almonds.
AVOCADO SOUP-Tropical Australian favourite.
2 large, ripe avocados or 4 small avocados
juice of 1 lemon
1 cup of plant milk
1 ½ cups broth
Sweet paprika
1 cup of coconut cream
1 cup of finely chopped parsley
A touch of green food colouring
¼ cup of chopped red onions
1 cup of plant cream (I use Carnation brand)
salt and ground black pepper to taste.
Avocado Soup is not only delicious but also packed with health benefits. This soup is a nutritious addition to your diet, made with a blend of ripe avocados, lemon juice, plant milk, broth, and a touch of green food colouring. Serve it medium hot or chilled, and sprinkle with paprika and parsley for a finishing touch.
BEETROOT SOUP- Quintessentially Russian.;
3 cups of scrubbed, diced beetroot
4 cups of broth or vegetable stock
2 large Granny Smith apples, cored and chopped, not peeled
1 large brown onion, peeled and chopped
3 garlic cloves, peeled and chopped
¼ cup olive oil
1 large carrot chopped.
1 tablespoon dried thyme or 2 tablespoons fresh thyme de-stalked
salt and black pepper to taste
parsley & vegan cream or coconut cream to garnish (optional)
Sautee the onions and garlic in oil until tender. Add all ingredients except the parsley and cream. Lid, turn the heat to medium and bring to a boil. Reduce heat till the soup is simmering, then cook for about thirty minutes or till the beet and carrots are fork tender. Cool, then blend until the soup is smooth and creamy. Serve hot or cold, garnished with cream and parsley with boiled baby potatoes and rye bread.
BEER & SAUSAGE SOUP original recipe brought by the German settlers.
1 ½ cups raw cashews
6 vegan sausages
4 tablespoons olive oil
1 large leek cleaned and chopped
2 stalks of celery chopped
1 medium carrot chopped
3 cloves garlic chopped
1 teaspoon of liquid smoke
1 cup nutritional yeast
1 dessertspoon English mustard
1 bottle of pale ale
¼ cup plain flour
3 cups broth
1 cup plant milk
salt and freshly ground pepper to taste
½ cup of spring onions finely chopped for garnish
Sourdough bread for serving
Soak cashews in hot water for three hours before beginning the soup, or soak overnight. Drain and rinse the pre-soaked cashews and put them aside. Fry the vegan sausages in 2 tablespoons of oil, then roughly chop them and set aside. Sautee the leeks, carrots, celery and garlic in the remaining oil. When they begin to brown, add the flour and stir to combine for a minute. Carefully add the ale while stirring. Simmer until the liquid has evaporated to about half, then stir in the broth and mustard and bring to a simmer. When veggies are very soft, remove them from the heat and cool them. Blend until smooth the cashews with the soup, liquid smoke, nutritional yeast, and plant milk. Transfer to a saucepan, add the sausage pieces, stirring to prevent sticking to the base of the saucepan, add more broth if you'd prefer a thinner soup, and season with salt and pepper to taste. Serve hot, garnished with finely chopped spring onions. Serve with thick slices of sourdough bread.
Report abuse