Tofu Cabbage Vegetable Soup by Carole (adapted from Denise Belasic’s recipe in Recipes between Friends*)
2 large carrots, 1 small onion, 2 cloves of garlic, 2 celery stalks, 3 tablespoons of olive oil, 4 cups of vegetable broth, 2 cups of cabbage chopped, 3/4 cup of chopped cherry tomatoes, 7 oz firm tofu cut is edible pieces, 3/4 cup of cooked Jasmine rice, 1/2 teaspoon of basil, oregano, 1/2 cup of small broccoli flowers and stems. Sprinkle dried red pepper to taste.
Directions: (slightly modified from Denise Belasic’s original recipe)
- In a 3-quart saucepan, add 3 tablespoons of olive oil and saute the carrot, onion, garlic, and celery under low heat until soft, about 5 minutes.
- Add broth, cabbage, tomatoes, tofu, Jasmine rice, basil oregano, and bring to a boil. Lower the heat and cover and simmer for about 15 minutes.
- Add the broccoli and cook for 5 minutes until tender. Serve hot.
- Sprinkle with dried red pepper and add salt if desired. I find that most broth is salty enough.
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Scaloda Bean Soup from Memory — by Carole
1/2 onion chopped, 1 celery stick chopped, 3 tablespoons of olive oil, 1 can 19oz cannellini white kidney beans (I like Progresso), 4 cups vegetable or chicken broth, 3 tablespoons of orzo*, and two large handfuls of fresh roughly chopped escarole, 1/4 cup of romano cheese (I prefer BelGioioso).
*Some people like more orzo in their soup than I recommend, but add it sparingly as too much orzo can absorb most if not all of the broth.
In a 3 quart pan, under medium heat, warm the olive oil and then add the chopped onions and celery. Once the onions are translucent, add the cannellini beans. Mash the beans a little in the pan then add the broth. I use 4 tablespoons of powdered vegetable mix available at our local coop and stir it into 4 cups of cold water.
Once the broth begins to warm up, add the orzo. Cook the soup until the orzo is soft. Then add large handfuls of escarole, stir and cook until it is soft (but not soggy). This takes just a few minutes. Shut off the stove and pour into soup bowls. Top with romano cheese and fresh black pepper. Serve with crusty sourdough bread. Watching this video may be helpful.
Shitake Mushroom Noodle Soup with Peas Three Ways from Dorothy’s New Vintage Kitchen recipe
I used the fresh crimini available in our local food coop. This recipe included crunchy pea sprouts and scallions. For my soup, I added fresh baby spinach on top of the Soba noodles. Then I poured the hot soup on top.
~ Chickpea & Butternut Squash Tagine ~-A North African stew made with an assortment of spices and dried fruit.
~ The Best Pho! ~ Easy Vegan Pho
This easy Pho recipe comes from the Gimme Some Oven blog. It offers flexibility in vegetables and makes a wonderful broth.
~ Classic Minestrone Soup~
This Minestrone Soup with a mix of kale and spinach. — From Cookie and Kate
~ Corn Soup with Tempeh Bacon ~
I made this broth using frozen corn and replaced the animal bacon with sliced tempeh bacon. The rest of this recipe, I made as directed and it came out great!
~ Creamy Roasted Cauliflower Soup ~
This Creamy Roasted Cauliflower Soup recipe came from the popular Cookie & Kate website. They specialize in whole foods and have truly amazing vegetarian recipes. I followed this creamy cauliflower soup recipe exactly as written and it turned out to be both easy and quick. It is made from cauliflower first roasted in the oven and pureed in a blender.
To provide more protein, I cut up small squares of firm tofu and added them to the hot blended soup. I allowed time for the tofu to absorb the flavors and topped it with chopped green onions and plant-based bacon. I served it with a homemade sourdough baguette.
~ Italian Style Garbanzo Bean Soup ~
This vegetarian Garbanzo Bean Soup from Joanne’s blog Ugly Duckling Bakery is a semi-thick soup that you will really enjoy! I used spinach in my soup rather than kale just because that is what I had in the refrigerator. Also, I used one 19oz can of garbanzo beans instead of two — which provided plenty of beans.