Ginger Peanut Soup

From vegweb.com
Ingredients (use vegan versions):

1 and 1/2 cup chopped broccoli
1 and 1/2 cup chopped cauliflower
1 med. onion
1 tbsp ginger, grated
3 cloves garlic, minced or crushed
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
3 cup veg stock or water
1 28-oz can diced tomatoes
5 tbsp peanut butter (natural and crunchy is best)

Directions:

In large pot, sauté onions in oil until soft. Add other veggies, ginger, garlic, cayenne pepper, salt, and pepper until veggies are just tender. Add stock or water, canned tomatoes, and peanut butter. Reduce heat and simmer for 20 minutes.

I recently made this recipe and it is absolutely delicious but very quick and easy to make! A variation is adding some unsweetened shredded coconut which goes well with the peanut and ginger flavors.

Serves: 4-6

Preparation time: 30 minutes

Thai Corn Soup

Thai Corn Soup

Warm, perfectly flavored, and with an indulgent feel, this soup is perfect for clearing up the winter blues. By puréeing half of the soup, you'll achieve a rich, thick base with pops of whole corn kernels.

Serves 4

What You Need:

1 tablespoon olive or canola oil
1 large onion, chopped
4 garlic cloves, minced
1 teaspoon Thai curry paste
4 cups corn kernels
6 cups vegetable stock
1 tablespoon fresh ginger, minced
2/3 cup coconut milk
2 tablespoons fresh lime juice
Salt and pepper to taste

What You Do:

1. In a large pot, heat oil. Add onion and garlic and sauté for 5 minutes. Add curry paste and sauté an additional 30 seconds. Add corn kernels and stock, and stir. Cover and simmer for 15 minutes.
2. Remove fresh ginger. Purée half the soup in a blender until smooth. Transfer back to pot. Add coconut milk and simmer 3 more minutes. Add fresh lime juice and salt and pepper to taste. Serve with Jasmine rice or a cool Thai Salad. Enjoy!

Hearty Lentil Stew

From Good Housekeeping.

Coconut adds a sweet touch, and cumin a dash of spice (plus antioxidants), to a dish loaded with heart-healthy fiber.

Ingredients

• 1 cup(s) lentils, picked through and rinsed
• 1 3/4 cupvegi broth
• 1 tablespoon(s) vegetable oil
• 1 tablespoon(s) cumin seeds
• 2 shallots, thinly sliced
• 1/3 cup(s) sweetened shredded coconut
• 1 large (10-ounce) Yukon gold potato, peeled and cut into 1/4-inch cubes
• 6 ounce(s) baby spinach
• 1/4 teaspoon(s) salt

Directions

1. In 2-quart saucepan, combine lentils, broth, and 1 cup water. Heat to boiling on high. Cover and reduce heat to medium-low; simmer 15 minutes or until tender.
2. Meanwhile, in deep 12-inch skillet, heat oil on medium until hot. Add cumin seeds and cook 15 to 30 seconds or until fragrant, stirring. Add shallots and coconut; cook 3 minutes or until golden brown, stirring occasionally. Stir in potatoes and cook 2 minutes. Carefully pour lentil mixture into skillet; stir to combine. Cover and cook 10 minutes.
3. Stir in spinach and salt. Cook 2 minutes or until spinach is wilted, stirring.

Nutritional Information
(per serving)

Calories	305
Total Fat	7g
Saturated Fat	3g
Cholesterol	--
Sodium	420mg
Total Carbohydrate	47g
Dietary Fiber	20g
Sugars	--
Protein	17g
Calcium

Butternut Squash—Bartlett Pear Soup

Vegetarian Times Issue: November 1, 2009 p.60 Chef Bryant Terry came up with this recipe during a cooking demonstration in Memphis, Tenn. "I went to the market and saw these beautiful squash and juicy pears,' he explains. "With some crusty bread, you can actually make a meal out of it.'

ingredient list

Serves 6

• 3 Tbs. olive oil
• 2 medium leeks, white and tender green parts finely chopped (3 cups)
• 1 small butternut squash, peeled and cut into 1-inch pieces (2 lb.)
• 3 Bartlett pears, peeled, cored, and cut into 1-inch pieces (11/2 lb.)
• 5 cups low-sodium vegetable broth
• 1 14-oz. can light coconut milk
• 1 tsp. chopped fresh thyme
• Pumpkin seeds for garnish, optional

Directions

1. Heat oil in saucepan over medium-low heat. Add leeks, and cook 10 minutes, or until soft, stirring often.

2. Add squash and pears, and sauté 5 minutes. Stir in vegetable broth, and bring to a boil. Reduce heat to medium-low, and add salt, if desired. Simmer 20 minutes, or until squash is fork-tender.

3. Remove from heat, and stir in coconut milk. Purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth. Return soup to saucepan, and stir in thyme. Reheat over medium-low heat 2 to 3 minutes, or until warmed through. Season with salt and white pepper, if desired. Serve garnished with pumpkin seeds, if using.

Nutritional Information

Per :

Calories	264
Protein	3g
Total Fat	13g
Saturated Fat	5g
Carbs	37g
Choelsterol	0mg
Sodium	138mg
Fiber	8g
Sugar	15g

Curried Red Lentil Soup with Lemon

Vegetarian Times Issue: October 1, 2009 p.63

This deliciously easy soup became an immediate favorite among VT staffers. It's even better the second day, after the spices have had more time to mingle.

ingredient list

Serves 2

• 2 cups red lentils, sorted and rinsed
• 1 qt. low-sodium vegetable broth
• 1 large onion, finely chopped (2 cups)
• 4 celery stalks, finely chopped (1 1/2 cups)
• 2 large carrots, finely chopped (1 1/2 cups)
• 2 cloves garlic, minced (2 tsp.)
• 1/4 cup chopped cilantro
• 1 Tbs. curry powder
• 1 tsp. ground cumin
• 2 Tbs. lemon juice

Directions

1. Bring lentils, vegetable broth, and 4 cups water to a simmer in large pot. Skim away foam that rises to top. Reduce heat to medium-low, cover, and simmer 5 minutes, stirring occasionally.

2. Add onion, celery, carrots, and garlic; simmer, uncovered, 20 minutes. Add cilantro, curry powder, and cumin, and cook 20 minutes more, or until lentils are soft. Season with salt and pepper, if desired, and stir in lemon juice.

Nutritional Information

Per :

Calories	283
Protein	19g
Total Fat	2g
Saturated Fat	1g
Carbs	50g
Choelsterol	0mg
Sodium	146mg
Fiber	13g
Sugar	7g

Vegetarian Gumbo

From Vegetarian Times - "Here, the rich, dark roux of a Louisiana-style gumbo is laced with carrots, parsnips, okra, and green beans, but feel free to substitute any vegetables you have on hand."

ingredient list

Serves 8

• 1/2 cup vegetable oil
• 1/3 cup flour
• 1 small onion, chopped (1 cup)
• 1 small green bell pepper, chopped (1 cup)
• 3 stalks celery, chopped (1 cup)
• 1 28-oz. can diced tomatoes
• 2 cups fresh or frozen green beans
• 3 carrots, sliced (2 cups)
• 1 parsnip, diced (1 cup)
• 1 cup fresh or frozen sliced okra, optional
• 1 Tbs. ground cumin
• 1 Tbs. paprika
• 1 Tbs. dried oregano
• 1/4 tsp. cayenne pepper

Directions

1. Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.
2. Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened. Stir in all remaining ingredients and 4 cups water. Season with salt and pepper. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender. Serve over rice.

Nutritional Information

Per Serving:

Calories	216
Protein	3g
Total Fat	14.5g
Saturated Fat	2g
Carbs	21g
Choelsterol	0mg
Sodium	309mg
Fiber	6g
Sugar	8g

Black Bean Chili with Dark Ale

From Vegetarian Times - "A slightly sweet, dark beer tempers the acidity of the tomatoes and the spiciness of the chipotle chiles in this easy recipe."

ingredient list

Serves 8

• 2 chipotle chiles in adobo sauce, drained and minced
• 2 Tbs. olive oil
• 2 Tbs. ground cumin
• 1 large onion, finely chopped (1 1/2 cups)
• 1 medium red bell pepper, diced (1 cup)
• 5 cloves garlic, minced (5 tsp.)
• 2 14-oz. cans black beans, rinsed and drained
• 24 oz. gluten-free dark beer
• 1 14-oz. can diced tomatoes
• 1 cup fresh or frozen corn
  

Directions

Heat oil in 3-qt. pot over medium heat. Add chipotles and cumin; season with salt, if desired. Cook 1 minute, or until fragrant. Stir in onion, bell pepper, and garlic. Sauté 5 to 7 minutes, or until vegetables are soft. Stir in beans, beer, tomatoes, and corn. Bring chili to a boil. Reduce heat to medium-low, and simmer, uncovered, 45 minutes, or until thick.

Nutritional Information

Per :

Calories	192
Protein	8g
Total Fat	5g
Saturated Fat	1g
Carbs	31g
Sodium	383mg
Fiber	10g
Sugar	4g

Chilean Corn and Un-turkey Chowder

From Vegetarian Times - "This savory chowder is inspired by pastel de choclo, a Chilean corn and meat pie. Feel free to add leftover vegetables to the soup, or you can even turn it into a pot pie by topping the finished soup with leftover Thanksgiving stuffing, then broiling 2 to 3 minutes, or until the stuffing is browned and crispy."

ingredient list

Serves 8

• 4 cups low-sodium vegetable broth
• 1 rib celery with leaves, chopped
• 2 cloves garlic, minced (2 tsp.)
• 1 bay leaf
• 1 whole thyme sprig, plus 2 Tbs. chopped fresh thyme, divided
• ¼ cup olive oil
• 1 medium onion, peeled and diced (1 cup)
• ¼ cup flour
• 1 lb. small white potatoes, diced (4 cups)
• 4 cups frozen corn kernels
• 2 cups chopped vegan turkey roast, or 3 frozen vegan chicken cutlets, thawed and chopped, or 1 5.5-oz. pkg. vegan turkey slices, coarsely chopped
• 4 plum tomatoes, peeled, seeded, and diced (2 cups)
• 1 medium avocado, diced (1 cup)
• ¼ cup coarsely chopped cilantro
• 2 Tbs. lime juice, plus lime wedges for garnish, optional

Directions

1. Place broth, celery, garlic, bay leaf, and thyme sprig in large stockpot. Bring to a boil, cover, reduce heat to low, and simmer 10 minutes. Transfer broth to large bowl, and set aside.
2. Heat olive oil in same pot over low heat. Sauté onion 6 to 8 minutes,
or until translucent. Add flour gradually, and cook 5 minutes or until flour mixture is smooth and beginning to dry, stirring constantly. Add reserved broth gradually, until blended with flour. Stir in potatoes and chopped thyme. Raise heat to medium-low, and bring to a simmer. Cook 15 to 20 minutes, or until potatoes are tender, stirring occasionally.
3. Add corn and vegan turkey, reduce heat to low, and cook 7 to 10 minutes more, stirring occasionally.
4. Stir in tomatoes, avocado, cilantro, and lime juice. Season with cayenne pepper to taste. Serve with extra lime wedges, if desired.

Nutritional Information

Per :

Calories	279
Protein	9g
Total Fat	11g
Saturated Fat	1.5g
Carbs	38g
Choelsterol	0mg
Sodium	151mg
Fiber	6g
Sugar	4g