Food and Cuisine Butternut squash soup with Quinoa

Published on February 15th, 2013 | by Andrea Bertoli

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Keep your Body Warm & Well during the Wintertime with Vegan Soups

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Wintertime is the perfect time to get yourself into the kitchen. Making homemade soup is a great introduction to home cooking- and it makes your kitchen nice and warm too! All the soups listed below are virtually fool-proof (assuming you can boil water), and made using simple pantry ingredients, whole grains, beans, and earthy winter vegetables. If you’ve been hankering to become a better chef, there is no time like the chilly-weather present.

Butternut squash soup with Quinoa

But before we get to the list of soups, I want to share my new favorite- a healthy twist on Hot & Sour Soup featuring a homemade baked tofu. The tofu is optional, but adds some extra protein and deliciousness to this already incredible soup.This was the clear winner in my most recent cooking class, and it was awesome as leftovers in the subsequent days. Start with this recipe, and then work your way through the other soups until the warm weather comes your way!

vegan hot and sour soup, lemons are optional but make it ka-pow! with flavor.

Hot & Sour Soup

Baked Tofu
1 Tablespoon soy sauce
1 Tablespoon toasted sesame oil
1 Tablespoon mirin (Japanese rice cooking wine)
1 Tablespoon rice vinegar
1 (10-ounce) block super-firm tofu, sliced thinly
Soup
1 Tablespoon olive oil
1 cup diced onion
4 cups thinly sliced cabbage
1 cup thinly sliced carrots
1 (15-ounce) can fire-roasted tomatoes, blended
6 cups vegetable broth
¼ cup soy sauce
¼ cup rice vinegar
1 Tablespoon honey
1 teaspoon red chili flakes
Sea salt and black pepper to taste
Sliced green onions for garnish
Sesame seeds for garnish
Lemons for garnish

  1. Mix together soy sauce, sesame oil, mirin, and rice vinegar in a large bowl. Add tofu and marinate one hour.
  2. Layer tofu onto a rimmed baking sheet and bake at 400º for 20 minutes. Flip tofu and bake 10-15 minutes more, or until tofu is golden. Set aside.
  3. In a large stockpot, heat olive oil. Add onion and cook until browned.
  4. Add remaining ingredients to onions and bring to low boil. Cover and cook 20 minutes. Add salt and pepper to taste. Stir in baked tofu.
  5. Divide soup into serving bowls, and garnish with green onion, sesame seeds, and a squeeze of lemon. Enjoy!

Yield- 4-6 servings

More Vegan Soups to Love…

Apple & Squash Soup
Minestrone Soup
Lemon Red Lentil & Miso Soup
French Onion Soup
White Bean Stew
Vegetable Curry Noodle Soup
Lemon Rice Soup
Basic Miso Soup
Homemade Vegetable Broth
Smokey Black Bean Stew
Black Bean Chili
Tofu Lemongrass Soup
Roasted Tomato Soup






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About the Author

Vegetarian chef, educator, blogger, and yogi based on the gathering isle of Oahu. Follow her foodie adventures at Vibrant Wellness Journal, Vibrant Wellness Education, Green Living Ideas and Green UPGRADER. Find more from Andrea on Facebook, , Instagram and Twitter.



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