FALL VEGAN SOUP
A comforting vegan soup recipe
with seasonal ingredients
Use Organic ingredients where possible.
2 heaped handfuls of Mixed hearty greens such as Kale/Mustard greens/Spinach/Collards etc.
1 Cipollini or other onion.
Pinch of Rosemary, lemon Thyme, Cardamon, Turmeric, Pepper.
Handful of different varieties of farmers market peppers- not too spicy.
1 cup of red & white Quinoa.
1 large clove of garlic.
1 Portabello mushroom.
1 Sweet potato.
1 tbs of organic Azuki bean Miso.
1 tbs of organic coconut oil.
2 tbs of olive oil.
Prepare: 30 mts
Pre-cook Quinoa. Set aside.
Pre-heat oven at 350 degrees.
Put portobello mushroom in the oven drizzled with olive oil.
Chop mixed vegetables, peppers and potato, garlic and onion.
Bring six cups of water to a boil.
Add in mixed vegetables, potato, peppers, garlic, herbs and onion.
Simmer for about 20mts, until the vegetables are soft.
Turn off heat.
Take mushroom out of the oven and set aside.
Add cooked Quinoa, miso & coconut oil to the soup and stir well.
Blend the soup ingredients at medium to high speed to achieve a creamy texture.
Salt to taste.
Add portobello mushroom to center of plate.
This yields about 8 servings, so put some away in your freezer for another day.