1) Squash Soup
Serves 6
1 small squash (butternut, spaghetti, or seasonal)
1
can coconut milk
4 cups water
½ teaspoon ginger
powder
1 teaspoon garlic powder
1 dash cayenne or red chili
powdersalt & pepper
Preheat
oven to 400 degrees F. Slice winter squash in half and place
open side down on a baking sheet. Place
in oven and bake until tender, approximately
30 minutes. Let cool, then remove the seeds and skin. Mash
well. In a soup pot, heat water and add squash. Cook
for 2 minutes on medium-high heat. Reduce
heat to low, and add coconut milk, ginger, garlic,
and chili powder. Remove soup pot from stove.
Salt and pepper to taste. A delicious low calorie recipe.
2)
Spiced Carrot and Celery Soup
Serves 3-4
2 tablespoon oil
3 garlic cloves
½ onion
1
teaspoon curry powder
2 carrots large
2 celery
stalks
3 cups watersalt, pepper, cilantro or parsley
Chop
onion, carrots, and celery. In
a medium size pot, saute garlic and onion
in oil for 1 minute. Add carrots, celery, water, and cook
until veggies are tender. Add
curry powder. Transfer
soup to a blender, and liquidfy. Transfer
soup back to pot and heat for 1 minute. Salt
and pepper to taste. Garnish
with cilantro or parsley. A delicious low calorie recipe.
Variation: Add an extra spoon
of curry powder to give an Indian flair!
3)
Miso Tofu Soup
Serves 4
4 cups water
1 package soft tofu, cubed
1 handful of dried seaweed (for soup)
3 tablespoons miso paste
1 green onion stalk, finely chopped
In soup pot, bring water to boil. Add
tofu and seaweed and cook for 1 minute. Reduce to low heat. Add miso paste. Remove pot. Serve
in small bowls, top with green onion. A delicious low calorie recipe.
4)
Creamy Cauliflower Vegan Soup
Serves 2
1 cup cauliflower, chopped
½ onion,
chopped
½ cup
soy or rice milk
2 cups vegetable stock
½ teaspoon
cumin
pinch of ginger powder
salt & pepper
cilantro or parsley
Place
everything in a soup pot and bring gently to boil
while stirring. Simmer uncovered for 10 minutes
until vegetables are tender. Transfer to a blender
and puree. Transfer back to soup pot, and reheat
for 1 minute. Salt and pepper to taste. Garnish with
cilantro or parsley. A delicious low calorie recipe.
Variation: Use
more liquid for more watery consistency; or use broccoli.
~ Recommended Cookbooks ~
~ Vegetarian and Vegan Ingredients ~ |
|
