Vegan Soups Made Easy

 photo by peasinablog.com

photo by peasinablog.com

ROASTED CARROT SOUP – Can Freeze

-   3 cups of carrots, peeled and cut into ½  pieces
-   2 cups of parsnips, peeled and cut into ½ pieces
-   1 medium onion, cut into big pieces
-   1 Tbsp. Olive oil
-   Salt and pepper
-   2 cups of veggie broth
-   1 tsp each: turmeric, cumin, chili powder

DIRECTIONS:
-   Preheat oven to 400 degrees.
-   Toss veggies in olive oil and add spices and salt and pepper.
-    Spread onto baking sheet lined with tin foil and bake for 35 minutes (stir once in a while).
-   Let cool a little and add veggies to blender. Add veggie broth ¼ cup at a time until it is the consistency you like. Reheat for about 3-4 minutes.

OPTIONS:
-   Add one large chopped Sweet Potato and reduce the carrots and parsnips to 1 C each.
-   Use an immersion blender instead of a blender.
-   Add a tsp of curry powder to veggies before cooking and remove chili powder.
-   Add a sliced/peeled apple to veggies last 10 minutes of cooking time.

 photo by veglibrary.com

photo by veglibrary.com

MUSHROOM SOUP

-   2 Tbsp of Vegan butter or Olive oil
-   1 onion, chopped
-   5 cups of mushrooms – any kind, a mix is good
-   4 cups of mushroom or veggie broth
-   ½  cup of white wine or sherry
-   1 tsp each: thyme and tarragon and mustard
-   Salt & pepper

DIRECTIONS:
-   Heat up butter/oil in a large pan over medium heat. Add onion and cook for 5 minutes. Add mushrooms and cook for 5 minutes. Add spices and mustard and cook for a minute or two.
-   Add stock and wine, salt & pepper.
-   Bring to a boil and the lower heat to medium low and cook for about 25 minutes.
-   Let cool slightly. Take a bit of the onion/mushrooms out of the pan. Use an immersion blender and blend the rest. Add broth or water if it gets too thick. Add back in the mushroom/onions that you took out. Serve with Vegan sour cream.