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Delicious and Easy Vegan Borscht Soup

Vegan Borscht Recipe

Delicious and Easy Vegan Borscht Soup

Delicious and Easy Vegan Borscht Soup

This vegan borscht recipe makes a hearty and healthy soup. Borscht is a classic Eastern European soup that comes in many variations. Including potatoes and puréeing the soup with an immersion blender creates a thick and creamy beet soup that will fill you up. It’s perfect as a main dish with fresh, crusty bread to dip into the soup or as a side with a salad or sandwich. If you’re looking for the perfect vegan soup recipe to cook for your friends, this could be it.

Servings
8 to 10

Ingredients
8 cups beets, peeled and cubed
4 cups yellow fleshed potatoes (Yukon Gold or similar), cubed
3 cups carrots, cut into circles
4 cups green cabbage, shredded
2 cups onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
8 cups vegetable stock or water
1/2 a lemon, juice squeezed into soup
1/2 tsp. salt
black pepper to taste
Chopped dill to garnish

Directions

  1. Prepare the garlic, onions, beets, potatoes, cabbage and carrots. Cut the beets, potatoes and carrots to be bite-sized chunks.
  2. Heat the olive oil in a large soup pot over medium heat. Sauté the onions and garlic until the onions are translucent (about 5 minutes).
  3. Add the potatoes, beets and carrots and sauté for another 5 minutes
  4. Add the vegetable stock and salt and bring the soup to a boil for 10 minutes.
  5. Add the shredded cabbage, reduce heat and cover. Simmer for 30-40 minutes, until the vegetables are tender.
  6. Purée the soup with an immersion blender to your desired consistency. To prevent all of the vegetables from being puréed, remove 3 cups of vegetables before puréeing and add back afterwards.
  7. Add salt and pepper to taste and add the freshly squeezed lemon juice.
  8. Garnish with chopped dill and serve hot.

Leftovers will last for about a week in the fridge and the soup tastes even better reheated as the flavours have time to mingle. An hour of cooking will leave you with leftovers for a whole week. You can also freeze this vegetarian soup and microwave it if you’re in a hurry.

 

Blending Vegetarian Split Pea Soup

Vegan Split Pea Soup Recipe

Blending Vegetarian Split Pea Soup

Blending Vegan Split Pea Soup

This is one of my favorite vegan soup recipes. It’s easy to make, uses easy to find ingredients and most importantly, is delicious. This vegan pea soup is healthy, low in fat, easy, cheap, hearty and filling. It’s great to eat as a meal in itself or as a side with a salad or sandwich.

SERVINGS
8 to 10

INGREDIENTS
2 cups (450 g) green split peas
2 cups chopped yellow onion
4 cups cubed creamy yellow potatoes (Yukon Gold for example)
3 cups of carrots, cut into disks
2 cups diced celery
3 garlic cloves,  minced
2 tbs. olive oil
8 to 10 cups vegetable stock
1 tsp ground mustard
1/2 tsp. salt
pepper to taste

Optional
1/2 teaspoon dried parsley
1/2 teaspoon liquid smoke, optional
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. rosemary
1/4 tsp. sage
1/4 tsp. oregano
1/4 tsp. dried basil

DIRECTIONS

  1. Check the split peas for stones and impurities.
  2. Chop the vegetables.
  3. Put the ingredients in a heavy bottom pot, and bring to a boil for 5 minutes. Reduce heat to medium-low and cover loosely.
  4. Check the water level and stir the soup every 20 minutes. If necessary, add water to keep the vegetables submerged.
  5. Cook for at least 1 hour. When done, the potatoes should be completely cooked and the peas should be very soft and mushy.

    Vegan Pea Soup

    Vegetarian Green Pea Soup Recipe

  6. Purée the soup with an immersion blender

Leftovers will last for about a week in the fridge and the soup tastes just as good reheated as it does fresh. An hour of cooking will leave you with leftovers for a whole week. You can also freeze the soup and microwave it when you’re in a hurry. I hope you enjoy my vegetarian green pea soup as much as I do.