As long as I making one meal – why not make two or three? Basic Vegan Soup

Total cooking time about 1 hour  Total servings 15 to 20

Day One – I used the Chick Pea pasta to make a basic crab salad.  Onions & Celery from garden, imitation crab meat, pasta, vegan mayo and organic peas.  Simply mix together.  If no chopped onions & celery are available or I feel too lazy to get out that knife – I use celery seeds & dried onions.  I love the new healthier versions of pasta now at the co-ops. I prepared the entire package of lentil, used half and refrigerated half of the pasta.

Day Two – As it was a bit cooler for the summer, it was a perfect day to make my basic vegan soup.

Basic Vegan Soup – make a little different each time.

Step One: Survey what is available whether in the garden or the refrigerator and pantry

Step Two: Typical start – onions, garlic, celery, carrots and spicy peppers in oil, Saute for 3 to 5 minutes so flavors mix.

Step Three:  add veggies you like – this time zucchini & broccoli

Step Four:  Add Broth – many options here including adding a box of pre-made soup!  I used one bouillon cube, half a container of V-8 with an equal amount of water

Step five:  Add grain & legumes.   This time I used quinoa and orange lentils that we buy from the co-op’s bulk section.   Both of these cook really fast.   I rinse the orange lentils very well before using but I simply eye ball how much I want to use.

Ready in about 20 minutes.  Makes great leftovers!   Can be frozen for left over meals.  I use this basic recipe to preserve the abundant harvest.  If I have enough garden tomatoes I do not use any V-8.  Cut veggies – put in big pot and cook for awhile.

Still had the left over 1/2 box of chick pea pasta.  The simple dish I made tasted amazing!   I diced one small eggplant, 1/3 of a zucchini, 1 small tomato and some onion and garlic.  Saute the veggies with quality olive oil from Vinaigrette Minnesota and then added my left over pasta and topped with herbs & cheese.   The fact that the knife and cutting board were out already from my vegan soup saved time.


Vegan Soup – faster than take-out

I got home but needed to leave in 30 minutes.   A family member wanted to eat out or go to a restaurant.  I did not have time to eat out so I made this simple soup.

In a small saucepot – boil about 3 cups of water

Diced 1/2 small leek (could use onion),  some diced celery, 2 cloves of garlic, a little fresh ginger and from my indoor plants – I got a bay left and some fresh sage.  Saute these in a soup pot with a few tablespoons of olive oil.  As these saute – diced one small zucchini, a few pieces of cauliflower and a little fresh red pepper.   Stir frequently the garlic, bay leaf, leek & ginger, about 3 minutes. Add fresh veggies, 2 vegan bouillon cubes, 5 cups of water and 1 can of chickpeas.

Add quinoa or favorite quick cooking grain such as orzo to the boiling water.

Once grain is cooked, soup should will also be ready.  Simply add a few tablespoons of grain to each bowl of soup