Tag Archives: vegan soup

Ingredients to make sweet potato black bean soup

Vegan Sweet Potato and Black Bean Soup Recipe

I made this soup in Barcelona in the fall when I was inspired by all of the locally grown, seasonal vegetables. Sweet potatoes and black beans are a perfect base for making a vegan soup, providing a nourishing and warming start, that’s built on with a medley of other vegetables and spices. It’s perfect as a meal by itself with a hearty whole grain bread to dip into it, or combined with a salad. On a sunny fall day, combat the brisk weather with this warming vegetarian soup.

Ingredients to make sweet potato black bean soup

SERVINGS
8 to 10

INGREDIENTS
4 Tbsp. vegetable oil
1 cup onion, chopped
4 garlic cloves, finely minced
3 cups leeks, sliced vertically, rinsed and chopped
6 cups sweet potatoes, peeled and chopped
2 cups carrots, chopped
1 cup zucchini, chopped
1 cup white mushrooms, sliced
2 cups tomatoes, fresh or canned, chopped
6 cups vegetable stock
2 cans black beans, drained and rinsed
1 Tbsp. ground corriander
1 Tbsp. ground cumin
1 Tbsp. chili powder
1/2 lemon
2 Tbsp. olive oil
1/2 tsp. salt to taste

DIRECTIONS

  1. Chop the vegetables into bite-sized chunks.
  2. Heat the vegetable oil in a large heavy-bottomed pot.
  3. Add the chopped onion and cook until the onions are translucent, around 5 minutes.
  4. Add the finely minced garlic, chopped leaks and salt and cook for around 10 minutes.
  5. Add sweet potatoes, carrots, zucchini and mushrooms and cook for around 15 minutes.
  6. Add vegetable broth, spices, tomatoes and black beans and bring to a boil for 5 minutes.
  7. Cover and reduce heat to low to simmer until the vegetables are tender, around 15 minutes, stirring occasionally.
  8. Purée soup to desired consistency with an immersion blender.
  9. Add the juice from the 1/2 lemon and season to taste with salt and pepper.

The finished soup

My vegan sweet potato and black bean soup tastes great fresh, you can refrigerate it for up to a week or freeze it and thaw it out whenever you need a quick and easy meal. This quick and cheap vegan soup can be made in a large batch to keep you satisfied for weeks to come.

 

Vegan French Onion Soup With Nutrional Yeast

Vegan French Onion Soup Recipe

Vegan French Onion Soup With Nutrional Yeast

Vegan French Onion Soup With Nutrional Yeast

I’ve reimagined classic French onion soup to create a vegan version with even more flavour than the original. While this soup takes time to prepare, it’s important not to rush the caramelizing of the onions as the entire flavour of the soup is based on the complex sugars created by slowly browning the onions. This easy soup recipe requires a simple list of ingredients, but results in a rich, complex vegetarian onion soup  that will satisfy you when you crave a savoury treat.

SERVINGS
6 to 8

INGREDIENTS
10 cups (3 pounds) yellow onions, thinly sliced
2 garlic cloves, minced
2 Tbs. margarine
2 Tbs. vegetable oil
1/2 tsp salt
1/2 tsp. sugar
3 Tbs flour
10 cups vegetable stock
2 Tbs. miso paste
4 Tbs. brandy
1 or 2 slices French bread per bowl, day old or toasted
1 Tbs. nutritional yeast per bowl (optional)

DIRECTIONS

  1. Thinly slice the onions and mince the garlic. Thin slices will speed the caramelization process.
  2. Heat the margarine and oil in a large heavy-bottomed pot or skillet. When the margarine has melted, add the onions and cook until the onions are translucent, about 10 minutes.

    Onions for Vegan French Onion Soup Recipe

    Onions for Vegan French Onion Soup Recipe

  3. Add the sugar, salt and garlic and continue occasionally stirring the onions, making sure to not let them burn. Cook until the onions are a caramel colour, about 30 to 40 minutes.
  4. Heat the vegetable stock.
  5. Dissolve the flour in a 1/4 cup hot stock. Stir into the onions and cook for another 4 to 5 minutes.

    Caramelized Onions for Vegan French Onion Soup

    Caramelized Onions for Vegan French Onion Soup

  6. Add the onions to the pot with the vegetable stock, and deglaze the onion pan with brandy or hot stock to get all the tasty caramelized onion bits.
  7. Bring the soup to a simmer, add the brandy and cover. Simmer the soup for 1 hour. Check occasionally and add water if the level has reduced significantly.
  8. Reduce heat to bring the soup below boiling temperature. Dissolve the miso in 1/4 cup broth and stir into the soup. It’s important not to boil the miso since doing so will break down the beneficial bacteria and enzymes it contains. Cook at a medium low temperature for 30 minutes.

    Vegan French Onion Soup in the Pot

    Vegan French Onion Soup in the Pot

  9. Portion soup into bowls, top with slices of French bread and sprinkle with nutritional yeast. Enjoy!

This vegan onion soup can be refrigerated for up to a week or frozen and thawed when you crave the rich broth and caramelized onions. Now you know how to make French onion soup for vegans. I hope you enjoy this simple French onion soup as much as I do!