Ginger Peanut Soup

Ginger Peanut Soup from vegweb.com


Ingredients (use vegan versions):

1 and 1/2 cup chopped broccoli
1 and 1/2 cup chopped cauliflower
1 med. onion
1 tbsp ginger, grated
3 cloves garlic, minced or crushed
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
3 cup veg stock or water
1 28-oz can diced tomatoes
5 tbsp peanut butter (natural and crunchy is best)

Directions:

In large pot, sauté onions in oil until soft. Add other veggies, ginger, garlic, cayenne pepper, salt, and pepper until veggies are just tender. Add stock or water, canned tomatoes, and peanut butter. Reduce heat and simmer for 20 minutes.

I recently made this recipe and it is absolutely delicious but very quick and easy to make! A variation is adding some unsweetened shredded coconut which goes well with the peanut and ginger flavours.

Serves: 4-6

Portuguese White Bean Soup

Portuguese White Bean Soup
(not sure where this is from either)

1 cup chopped onion
1 clove garlic
2 Tbs. EVOO
1 med. red or yellow pepper, diced
1 bay leaf
salt
1/2 tsp. Ground fennel
1 med. potato
2 cups veggie stock
2 cans white beans (or 2- 3 cups cooked white beans)
1 Tbs. Lemon juice
*2 Tbsp. dry sherry- optional

Gypsy Soup

Gypsy Soup From Moosewood

2 med. ripe tomatoes
2 Tbs. Olive Oil
2 cups chopped onion
3 med. cloves garlic
1 stalk celery
2 cups diced sweet potatoes
1 tsp. salt
2 tsp. paprika
1 tsp. turmeric
1 tsp. basil
dash of cinnamon
dash of cayenne
1 bay leaf
3 cups water
1 med. bell pepper (to add in at end)
1 1/2 cups cooked chick peas