Serving Size: 4

Ingredients:

• 2 tablespoons oil
• 2 shallots, chopped
• 1 medium celerac (celery root), about 1 pound
• 1 can artichoke hearts, drained and quartered
• 2-3 cups vegetable stock
• 1/2 – 1 cup soy yogurt of soy cream
• salt and white pepper to taste
• vegan sweet spicy nuts as garnish or spicy vegan croutons

Directions:

1. Peel the celerac and cut into chunks.
2. Peel the shallots and chop
3. Heat the oil in a soup pot.
4. Add the shallots and saute unitl soft.
5. Add the celeriac chunks and continue cooking, stirring to mix.
6. Add the vegetable stock, place a lid on the pot and cook until the celeriac chunks are soft.
7. Drain the artichoke hearts, quarter them and add to the cooking celeriac.
8. Puree the soup. (I use an immersion blender.)
9. Add the soy yogurt or soy cream.
10. Season the soup to taste with salt and pepper.
11. Serve the soup garnished with vegan sweet spicy nuts or spicy vegan croutons.

Serving Size: 4

Ingredients:

• 3 tablespoons oil
• 1 medium celery root (celeriac), trimmed and chopped
• 2 medium onions, chopped
• handful chives, minced
• 1 teaspoon thyme
• 4 cups vegetable bouillon
• 3 pears, peeled, cored and cut into pieces
• 1/4 cup vegan soy cream

Directions:

1. Heat the oil in a soup pot.
2. Add the chopped onions and begin to saute.
3. Add the chopped celery root pieces and saute, stirring to keep the onions from browning and evenly coat the celery.
4. Add the vegetable bouillon chives and thyme and bring to a boil.
5. Once the soup comes to a boil, turn it down to simmer and cook until the celery pieces are soft.
6. Add the prepared pear pieces and cook for 3-5 minutes.
7. Puree the soup to a smooth consistency. I used an immersion blender.
8. Add the soy cream and season to taste with salt and pepper.
9. We garnished the soup with a dash of nutmeg, a few chives and dried apple chips.

Note:

adapted from http://www.canadianliving.com/food/pear_and_celery_soup.php

Serving Size: 4

Ingredients:

• 1 &3/4 lb. potatoes, peeled and chopped in bite sized pieces
• 1 lb. fresh chanterelle mushrooms, cleaned
• 1 leek
• 3 tablespoons oil
• 3 cups water
• 2 vegetable bouillon cubes
• 2 tablespoons fresh dill chopped
• 1 tablespoon fresh parsley, chopped
• salt and freshly milled pepper to taste

Directions:

1. Slice the white part of the leek lengthwise in half, then cut bite-sized pieces from the 2 halves.
2. Warm the oil in a large pot.
3. Add the leeks and begin to cook to soften.
4. Peel the potatoes and cut into bite sized pieces.
5. Add the potatoes to the leeks.
6. Add the water and bouillon cubes
7. Cook until the potatoes are soft.
8. Meanwhile, clean the mushrooms well.
9. Add the mushrooms, dill and parsley to the soup
10. Season to taste with salt and freshly milled pepper.
11. Serve with full grain bread or rolls.

Serving Size: 4

Ingredients:

• 1 tablespoon oil
• 1 onion, chopped
• 4 yellow bell peppers, de-seeded and chopped
• 2 jalapenos, de-seeded and chopped
• 4 cups vegetable bouillon
• 1 large potato, peeled and chopped
• pinch of salt
• 2 tablespoons white balsamic vinegar
• 2 tablespoons cilantro or coriander, chopped

Directions:

1. Heat the oil in a large pot.
2. Add the chopped onion and yellow bell pepper pieces and begin to saute.
3. Ad the potato pieces and jalapeno pieces. Stir to mix well.
4. Add the vegetable bouillon. Bring to a boil, then turn down to a soft boil.
5. Cook until the vegetables are soft (about 20 minutes).
6. Add the vinegar and puree the soup (I used an immersion blender).
7. Season to taste.
8. Serve the soup with the chopped cilantro as garnish on top.

Yield: 4 servings

Ingredients:

• 1 small fennel bulb, cleaned and sliced
• 2 tablespoons oil
• 4 cups carrots, peeled and sliced
• 1-2 tablespoons fennel seeds, ground
• 1 clove garlic, minced
• 4 cups water
• salt and pepper
• 1/2 cup fresh orange juice (from 2 oranges)

Directions:

1. Heat the oil in a large soup pot.
2. Add the sliced fennel, garlic and sliced carrots.
3. Saute the vegetables until they begin to soften.
4. Add the water, salt and pepper and 1 tablespoon ground fennel seeds.
5. Bring to a boil, then turn down to a soft simmer.
6. Cook the soup until the vegetables are soft (about 15-20 Minutes).
7. Add the orange juice and puree the soup to a smooth creamy consistency.
8. Season to taste with additional, salt, pepper or fennel.
9. We garnished the soup with a drizzle of balsamic vinegar and fennel seeds.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, diced
• 10 carrots, diced
• 2 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1/4 teaspoon cayenne or Tabasco to taste
• 4 cups of vegetable stock
• 1 cup coconut milk
• 1 cup cashews,
• salt and pepper

Directions:

1. Heat the olive oil and add the onion and carrots.
2. Sweat and become really flavorful for 10-15 min.
3. Add the ginger, garlic, cayenne and cardamom, stir well and let this cook for 2 min.
4. Add the stock and cashews and bring to a boil and simmer for 10 min.
5. Puree the soup, add the coconut milk, make sure it is really smooth.
6. Season to taste with salt and pepper or even a splash of agave or maple syrup.

Serving Size: 4

Ingredients:

• 1 large celeriac (celery root), peeled and chopped
• 1 medium onion
• 2 tablespoons oil
• 1 large apple, peeled, cored and chopped
• 4 cups water
• 1 vegetable bouillon cube
• salt and pepper to taste
• dash nutmeg (optional)

Directions:

1. Peel the celeriac and cut into bite sized pieces, that way it will take less time to cook.
2. Peel the onion and chop in small pieces
3. Heat the oil in a large soup pot.
4. Add the onion and saute until it begins to soften and become glass.
5. Add the chopped celeriac pieces and saute lightly.
6. Add the water and vegetable bouillon cube.
7. Peel and core the apple and chop.
8. Add the apple pieces to the soup and bring the soup to a light boil.
9. Once the soup has come to a boil, turn the heat down to create a soft simmer.
10. Place a lid on the soup and cook until the celeriac pieces become soft. This will be about 15 minutes.
11. When the celeriac has become soft, puree the soup. (I use an immersion blender.)
12. Season to taste with additional salt and perhaps a dash of nutmeg.
13. We garnished the soup with a few chopped celery leaves and croutons.

Serving Size: 4

Ingredients:

• 2 tablespoons olive oil
• 1 large carrot, peeled and chopped in small pieces
• 1 leek (or 2 spring onions) cut in small pieces
• 1/2 sweet bell pepper (I used a yellow one), cut in small pieces
• 1/2 lb. mushrooms, sliced or quartered
• 1 cup fresh peas
• 5 – 6 fresh asparagus spears, cut in small pieces
• 3 tablespoons all purpose flour
• 4 cups water
• 2 vegetable bouillon cubes
• 1 teaspoon Italian herbs
• 1/4 cup soy cream

Directions:

1. Peel and cut the carrot.
2. Cut the leek and the bell pepper.
3. Slice or quarter the mushrooms.
4. Prepare the asparagus pieces.
5. Heat the oil in a large soup pot.
6. Add the carrots and saute until they begin to soften. Add the sweet bell pepper pieces and continue sautéing, stirring so that they do now brown.
7. Add the mushrooms and leek.
8. Mix all well to blend the flavors and coat with oil.
9. Add the water and bouillon and cook until the vegetables are soft.
10. Mix the flour with a bit of water in a bowl to make a liquid paste.
11. Add the soy cream and blend well. Add this to the soup and stir.
12. Add the peas and asparagus and gently cook until the soup has thickened (3-5 minutes).
13. Season to taste with additional salt and pepper as needed.

Serving Size: 4

Ingredients:

• 1 tablespoon olive oil
• 1 &1/2 lb. mushrooms (we used both white button and crimini) quartered
• 1 onion, minced
• 4 cups vegetable bouillon
• 3 tablespoons flour
• 2 tablespoons Hungarian paprika powder
• 2 tablespoons dill
• 1 cup plain soy milk
• 1 & 1/2 lb. red skinned potatoes, diced
• 3/4 teaspoon salt
• soy yogurt to dollop as garnish

Directions:

1. Heat the oil in a soup pot.
2. Add the mushrooms and onions and saute.
3. Add 3 cups of vegetable bouillon, the Hungarian paprika powder and the dill.
4. Add the diced potatoes and cook the soup at a simmer until the potatoes soften. (15 minutes)
5. When the potatoes are soft, mix the flour with the remaining vegetable bouillon and add to the soup to thicken the soup.
6. Add the soy milk and stir well to mix.
7. Season to taste with additional salt, dill and or paprika powder.
8. Serve the soup garnished with a dollop of soy yogurt and a bit of dill.

Serving Size: 4

Ingredients:

• 4 cups vegetable juice
• 1/2 large papaya (about 2 cups)
• 4-5 large circles (slices) pineapple (about 2 cups of small pieces)
• 1 sweet bell pepper (we used a red one)
• 1 small zucchini (about 1 cup of small pieces)
• 1 Persian lime
• small pinch salt
• 1 teaspoon Cajun spice
• splash or 2 Tabasco
• cilantro or coriander as garnish

Directions:

1. Pour the vegetable juice into a large bowl.
2. Cut the papaya in half, remove the seeds, peel, cut into small pieces and add to the vegetable juice.
3. Slice 4 or 5 large circles from a fresh pineapple.
4. Cut the outside rind off. If the pineapple is very ripe, the inner core is also soft and can be used, therefor just cut into small cubes. If the core is hard, then remove the core and cut the ring into small cubes.
5. Add the pineapple pieces to the vegetable juice.
6. Seed and chop the bell pepper into very small pieces.
7. Add the bell pepper pieces to the vegetable juice.
8. Clean and slice the ends off the small zucchini, then cut into small cubes (should make about 1 cup).
9. Add the zucchini pieces.
10. Cut a large lime in half and squeeze both haves into the juice.
11. Season the juice, which is by now the gazpacho, with a small pinch of salt, 1 teaspoon of Cajun spices and a splash or 2 of Tabasco.
12. Serve the gazpacho garnished with some coriander or cilantro and a small piece of fresh pineapple.