Vegan Curry Soup

Here’s a very easy one.

In the cold winter evening a hot and spicy soup may do you some good to keep warm.



What you need (for 2-4):

1 large carrot

1 average white radish

1 small tin of peas (about 150 g)

1 small onion

4-5 cloves of garlic

1 tbsp curry powder

2 tbsp olive oil

1/2 teaspoon finely minced fresh ginger

freshly squeezed lemon juice

grounded black pepper

Wash, peel and chop the carrot and the radish in small cubicles (about 0.5 cm) and put aside.

Heat the olive oil in a large pot and fry for a minute the minced onions and garlic. Add the curry and mix well.

Now add the carrot, the radish and the peas and cover with 2 liters of boiling water. Lower the heat and let it cook for 15-20 minutes until all the vegs are soft, but try not to overcook them.

Right before serving add the ginger and mix. Use the lemon juice as a supplement.

Vegan is Good!

Beetroot Leaves and Courgette Soup

My second attempt with beetroot leaves, a nice soup, minimalistic in flavour.

Products(for 2): 

10-12 beetroot leaves (cut in large pieces)

1 small courgette

1 smal red onion

200 g white mushrooms

2 small carrots

1/2 lemon (it’s juice)

big handful of rice vermicelli

some fresh dill

2 tbsp olive oil

grounded black pepper and paprika

Cut the courgette and the carrots in small cubicles, the mushrooms in slices and the onion in stripes. Put them in a pot, add the oil, the pepper and the paprika and cover with 2.5 litres of water. Bring to boiling and then lower the heat.

When the carrots start to soften (in about 10 minutes), add the beetroot leaves to the pot and stir.

Let it boil for another 10 minutes, remove from the stove, add the vermicelli, the lemon juice and the chopped dill.

Ready in 2 minutes, best to serve with a few drops of soy sauce.

Vegan is Good.

Easy Vegan Lentils Soup

Old, traditional and so good:

Products(for 2):
1 1/2 teacups of brown lentils
5-6 cloves of garlic
1 small carrot
1 average onion (could be replaced with leek)
2 tbsp olive oil
2-3 pinches of savory
grounded black pepper
paprika, salt.
Chop the onion (or the leek) in small pieces, grape the carrot. Heat the olive oil in a large pot, then fry the onions and the carrot for 1-2 minutes with the pepper and the paprika. Now put in the lentils, the savory and the garlic (I prefer the cloves as they are but it’s a question of taste – you can cut in smaller), pour in 2 liters of fresh water, lower the heat and cover.
Let it cook until the lentils are tender – about 15-20 minutes. Don’t forget to stir occasionally.
Vegan is Good!
Picture  by babbagecabbage
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