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Homemade Vegetable Stock

2 Tablespoons olive oil
4-5 carrots, chopped
1 large onion
4-5 celery stocks, chopped
3 garlic cloves, roughly chopped
2-3 potatoes, chopped
lots of fresh parsley
10 whole peppercorns
2 Tablespoons of toato paste
1 !ay "eaf
2 teaspoons salt
1#4 cup soy sauce
1 gallon of water
$eat the olive oil in your stock pot and adding each vegetable as you get the
&dd the salt and peppercorns, bay leaf, parsley, soy sauce and toato paste%
Then add the water and cover%
'nce it coes to a boil, turn the heat down slightly%
(ier for 1 hour%
&fter 1 hour test your seasonings )add salt if needed* and allow to continue
siering for another 30 inutes to concentrate the flavor%
+hen your final 30 inutes are up strain the broth and vegetables%
&t this point you can put it into your refrigerator and free,er containers%
Kale, Sweet Potato and Chickpea Stew

1 ediu yellow onion
2 cloves garlic
2 teaspoons fresh ginger )chopped*
3#4 teaspoon tureric
1#4 teaspoon crushed red pepper
3#4 pound kale
2 large sweet potatoes
1 can )15 o,* chickpeas
5 cups )1 1#2 -uarts* vegetable broth
1 cup canned unsweetened coconut ilk
.osher salt and fresh ground pepper
2 cups brown rice
1% /ook the rice according to the package instructions 0 we cobined 2 cups short
grain brown rice and with 4 cups water, brought to a boil, and siered for 50
2% 1repare the vegetables2 3ice the onion% 4inely chop the 2 cloves garlic and 2
teaspoons ginger% +ash the kale, reove the tough stes and roughly chop% 3ice
the sweet potato into bite-si,ed cubes%
3% 1repare the soup2 5n a large pot, heat at about 2 tablespoons olive oil% /ook the
onion until translucent, about 5 inutes% (tir in the garlic, 2 teaspoons ginger, 3#4
teaspoon tureric and 1#6 teaspoon crushed red pepper, and cook for 1 inute%
4% (tir in the sweet potatoes% Then add the 5 cups vegetable broth and bring to a
5% 'nce the stew is siering, add the kale and chickpeas% (ier for about 20
inutes until the sweet potatoes are tender%
7% (tir in one cup coconut ilk%
8% &dd salt and pepper to taste, and serve over brown rice%
Quick & Easy Vegan Deto Soup !ecipe
2 T!( olive oil
2 clove garlic
1#2 white onion
2 cups raw spinach
1 cup arugula
1#2 lb asparagus
1 head broccoli
2 cups vegetable stock
(alt 9 1epper )to taste*
1#2 leon
1#2 inch fresh ginger
1% 4inely dice#chop all vegetables% (aute on ediu heat in a soup pot%
2% &dd vegetable stock and sier on a low teperature for 10 inutes%
3% !lend in food processor, reheat in soup bowl adding salt and pepper to taste%
Potato "eek Soup
Ingredients (use vegan versions):
4 ediu potatoes
1 ediu onion
4 sall leeks or 3 ediu ones
3 tablespoons olive oil )or to taste*
3 cups water )appro:iately; the water should alost cover the ingredients*
pepper )to taste*
salt )to taste*
(pecial e-uipent2 blender or food processor )ideal2 hand blender*
1% +ash, peel, and finely slice the potatoes% (et potatoes aside% /hop up into thin
pieces the onion and leeks - use white part ostly )ay use green part, but this
will change the flavour of the soup; you can use the green foliage of the leeks in a
stir fry*%
2% 5n a large pot add the olive oil and saute the onions and leeks for two inutes%
&dd the potatoes to the pot, and also the water% /over and sier for 15
inutes, or until cooked )potatoes are soft* 0 slicing the potatoes thinly helps
speed cooking tie% <eove the pot fro heat%
3% 5f you have a hand blender2 let the soup cool and then blend until sooth% =ou
ay wish to reheat the soup% &dd2 1epper and salt% 5f you do not have a hand
blender2 with a ladle, scoop up the chunky parts and process in a blender or food
processor until sooth% =ou ay need to do this in two parts, so have a bowl
ready in which to transfer processed soup% 'nce all the soup is processed, i: it
to the li-uid left in the pot% &dd pepper and salt%
Vegan C#eam o$ !oasted %omato Soup
2 1#2 pounds fresh toatoes )i: >e up, use what you like*
4-7 cloves garlic, peeled and sliced
1 large vidalia onion, sliced
4 cups low or no sodiu vegetable stock )hoeade or store bought*
3 tablespoons 3r% 4uhran>s ?egi@est or other no-salt seasoning%
2 bay leaves
1#2 cup chopped fresh basil leaves
1#4 cup raw cashew nuts
freshly ground black pepper
1% 1reheat oven to 450 degrees 4%
2% (lice the toatoes into halves% (tuff the toatoes with the garlic% "ine two trays
with parchent paper or use non-stick trays% (pread the toatoes and onions
onto the baking trays% <oast for 30 inutes%
3% <eove roasted toatoes and onions fro the oven and transfer to a large stock
pot% <eserve a couple toatoes for garnish% &dd the vegetable stock and bay
leaves% !ring to a boil, reduce heat and sier for 15-20 inutes or until li-uid
has reduced by a third%
4. <eove bay leaves% &dd the soup to a high-powered blender or cuisinart with
cashew nuts to puree the soup until sooth% <eturn soup to low heat and season
to taste with freshly ground black pepper% Aarnish in bowl with soe chopped
roasted toatoes and fresh chopped basil%
Vegan Chili
Ingredients: (Use vegan versions)
17 ounces black beans
17 ounces kidney beans
2 celery stalks
1 red onion, chopped
1 yellow ,ucchini, chopped
1 cup carrots, shredded
1 green bell pepper, chopped
2 russet potatoes, cut into cubes
3 to 4 cups crushed toatoes
1 tablespoon chili powder
1 1#2 teaspoon cuin
2 teaspoon salt
1 teaspoon pepper
1 Balapeno pepper
1 cup water
1% 1ut all ingredients into a pot and bring to a boil% /over and sier for two hours,
stirring occasionally%
Steamed Pumpkin soup with shallots
(erves2 4our soup bowls full
=ellow pupkin )5 used 1 sall whole pupkin* 0 500g
?egetable stock- 3 cups, appro:% 520g
(hallots, peeled and sliced thin 0 7
Aarlic clove 0 1
!ay leaves 0 3
'live oil 0 1 tbsp%
1ink salt )powdered kala naak* and pepper to taste
/ut pupkin into si: thick segents or big chunks% (tea cook for about 20inutes or
till a knife slides soothly into the cooked pupkin% +hen done, reove and let the
pupkins cool till they are easy to handle%
Ceanwhile, cook the shallots% $eat oil in a saucepan to ediu hot% &dd bay leaf
followed by garlic and sliced shallots% <educe heat and fry till the shallots turn light
brown and slightly caraali,ed% <eove a few aside for garnish along with a bay leaf if
you would like to, at this stage% !y this tie, the pupkins should have turned war%
Dsing a knife, gently pare the skin and puree the pupkin along with the above i:ture
containing shallots, garlic and bay leaves to a grainy consistency with a cup of vegetable
stock% =ou can ake it super sooth too, but 5 like it a little coarse% 5f you do not like
the slight te:ture fro bay leaves you ight want to reove the before you puree%
<eturn the pureed soup along with two ore cups of stock to the saucepan% +ar
through, adBusting salt% (erve with a dash of leon pepper on the top, and soe of the
caraali,ed shallots%

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