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- Herausgeber: EL AN
- Kategorie: Lebensstil
- Sprache: Englisch
A vegetable-based soup is a great way to keep you healthy as they combine a great nutrient density and fewer calories. This is the most important fact for vegans. Eating a bowl soup every day will support us to lose weight and stay in our regular diet. A bowl of vegetable soup will give us the whole integrity of vitamins which must get during a day. All these facts have such a great importance for me that I also decided to eat vegetable soup every day. I agree it is difficult for vegans to prepare different types of soups every day. That is why I am here to help you. All my vegan soup recipes are prepared, tasted and enjoyed. Follow these recipes and make your day easier without thinking about preparing. Always remember that homemade soup is the best.
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Veröffentlichungsjahr: 2019
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Copyright
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No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying or otherwise without prior written permission of the copyright holder.
Introduction
Butternut Vegetable Soup
Ingredients
a quarter cup vegetable oil
one cup finely diced onion
two teaspoons minced garlic
four large carrots, thinly sliced
two cups peeled and cubed butternut squash
ten cups vegetable broth
two red potatoes, cubed
a half teaspoon dried thyme
one teaspoon salt
a half teaspoon ground black pepper
four cups finely chopped kale leaves
one can great Northern beans, rinsed and drained
Directions
Fill the olive oil into a medium Dutch oven and put over medium heat. Mix with garlic and onion; cook for about five minutes till the onion becomes soft, and it also must become translucent. Mix with butternut squash and carrots; cook for about ten minutes and till squash starts to become brown.
Add to the broth. Mix with thyme, red potatoes, pepper, and salt, let boil. Change the heat to a low degree and simmer till vegetables become tender, for about forty minutes.
Stir in the beans and kale. Simmer till the kale becomes tender, for about ten minutes.
Fill the half of the soup in a food processor. Close down the food processor lid with a towel, then start the blending process carefully, make some quick pulses. The soup must not become like a puree. Put the blended soup part into the pot where you are going to serve.
