Ingredients (use vegan versions):

• 5 to 6 cups potatoes, peeled and cubed
• 3 to 4 celery stalks, diced
• 2 to 3 medium carrots, diced
• 1 large onion, chopped finely
• 1 to 2 cups green beans, chopped
• 1 cup mushrooms, chopped finely
• 2 cartons of organic vegetable stock
• 2 cans of coconut milk
• olive oil
• curry powder, lots
• red pepper glakes
• parsley
• sea salt and black pepper
• garnish – few green onions finely chopped

Directions:

I start by cutting the onions and potatoes first
and while those are doing their thing I dice the
rest of the veggies, just how I do it. Once
onions and potatoes are cut, heat a large soup
pot and add a couple tablespoons of olive oil
to the bottom. Once it is hot, add onions and
let them sauté in pot until they are nice and
caramelized, then add the potatoes and stir it
all together. Let the flavors saturate for a
couple minutes and then pour one carton of
veggie stock and one of the cans of coconut
milk in. While potatoes are getting almost
tender, cut the rest of the veggies and add
them to the mix. I used dehydrated
mushrooms the first time and really liked the
results, any domestic fresh will do though.
Once the remaining veggies have been added I
dump in the second carton of stock and can of
coconut milk. At this point you want to start
heaving in the curry powder, I usually put a lot
in, just taste it until you like the flavor, add
red pepper to reach desired hotness, and also
add few huge tablespoons of dried parsley.

Once all the of the vegetables are tender, I
take about half of the soup and as many of the
green beans out as possible and put it all in
the blender. Once pureed, return to pot and
give it a final taste. Season accordingly with
sea salt and black pepper. I love the way this
looks when it is garnished with finely cut
green onions.

I haven’t tallied up the nutritional facts on this
but from the two cans of coconut milk it is
easy to see that this is a rather indulgent
soup. Sooooo good though!!!

You can also use a light coconut milk to
reduce some of the fat… Hope you like!

Serves: makes big pot

Preparation time: 20 minutes

Ingredients (use vegan versions):

• 1/2 tube Gimme Lean Sausage style, or other vegan “sausage”
• 1 onion, chopped
• 1 large carrot, chopped
• garlic
• 2 cups vegetable broth (1 cup more if you want it soupier)
• 1 cup red potato chunks
• 1/4 cup dried lentils
• 1 bay leaf
• 2 tsp. oregano
• 1 cup coarsely chopped broccoli

Directions:

1. Spray a saucepot with a little bit
of PAM. Break the fake sausage into
chunks and brown it while you are
chopping up the veggies.

2. Add to the pot the onions, carrots,
and garlic and cook until tender.

3. Add the broth, potatoes, lentils,
bay leaf, and oregano, and heat to a
boil.

4. Cover and cook over low heat for 40
minutes or until the lentils are done.

5. Stir in the broccoli, cook for 5
minutes, remove bay leaf.

Serves: 2-4

Preparation time: 70 minutes

Ingredients (use vegan versions):

• 2 acorn squash (2 lbs each)
• 2 butternut squash (2 lbs each)
• 3 peeled & halved carrots
• 1 large onion, thinly sliced
• 10 cups veggie broth
• 3/4 teaspoon ground ginger
• pinch cayenne pepper
• crushed pineapple (about 1 cup, drained)

Directions:

Preheat oven 350 degrees. Cut each
squash in half lengthwise. Scoop out &
discard seeds.
Place halves skin side down in shallow
baking pan. Place about 1/4 cup
pineapple in each cavity.
Arrange carrots & onion around the
squash.
Pour 2 cups of broth in the pan. Cover
with foil & bake 2 hours.
Remove from oven, cool slightly. Scoop
out pulp, place in soup pot with the
carrots & onions.
Add the cooking liquid & the remaining
8 cups of broth. Add ginger & pepper.
Stir well, bring to a boil, simmer
covered for 10 minutes.
Puree in batches until smooth.
Return to the pot, adjust seasonings if
needed. Heat through. Garnish with
snipped chives.

Serves: 12

Preparation time: 3 hours

Ingredients (use vegan versions):

• 4 large sweet onions (or just regular onions), sliced
• 2 tablespoon non-hydrogenated vegan margarine
• 1 tablespoon vegan sugar
• 1 tablespoon salt
• 1 tablespoon dried thyme
• 1/2 tablespoon dried vegan mustard
• 2-3 tablespoon shoyu (soy sauce, tamari, Braggs, etc.)
• 1/4 cup vegan red wine ( I used Cabernet)
• 6 cup veggie stock (use a good one!)
• salt & pepper

Directions:

1. Heat margarine in large stockpot
over medium heat. Add onions, sugar,
and 1 tablespoon salt. Cook for 1 hour (yes, 1
hour!), stirring frequently.

2. Add thyme, mustard, shoyu, vegan wine,
pepper, and a little more salt. Let
vegan wine cook down for a few minutes.

3. Add veggie broth, bring just to a
boil, and…it’s done!

4. Serve with warm vegan french bread.

Serves:

Ingredients (use vegan versions):

• 1 onion
• 2 carrots
• 2 potatoes
• 2 sticks celery
• 2 bay leaves
• herbs of your choice (I use parsley and marjoram)
• 1 teaspoon cayenne pepper
• salt and pepper to taste
• 1 can chopped tomatoes
• tomato puree to taste
• 1 litre veg stock
• 1/2 medium size bag of red lentils (250 grams)

Directions:

Chop veg into small pieces and add a small amount of olive oil.

Add herbs and spices, tomatoes, stock and lentils.

Simmer for 45 minutes to 1 hour skimming
the foam from the surface.

Add more liquid if necessary.

This is even nicer the next day with
fresh granary bread My 1 year old
daughter adores it!

Serves: 4-6

Preparation time: 1 hour and 15 minutes