Vegetarian Soup for the Soul Recipes

Our Veggie Soup for the Soul Dinner was again a successful and delicious event! The following are recipes for our featured soups. Enjoy!

Vegan "Chicken" and Dumpling Soup

Dumplings:   

1 cups flour
1/2 T baking powder
1/2 tsp salt
1/2 cup vegetable oil
1/2 cup soy milk

Mix dry ingredients together, mix soy milk and oil, stir into dry ingredients until moistened.  Drop mixture by T's into soup.

Soup:

1/3 cup margarine
2 stalks celery
1/2 cup flour
1 tsp garlic powder
2 carrots, diced
1/2 tsp pepper
1 bay leaf
Seiten chicken, torn into uneven-sized pieces
8 cups water
4 "chicken" bouillon cubes

Sauté margarine and celery until celery is soft.  Add flour, garlic and pepper to make a thick paste.  Add water slowly and bring to a boil.  Add remaining ingredients.  Add dumplings one by one, stirring gently.  Reduce heat and simmer often, for 20 minutes.

Hearty Potato Soup

Ingredients:

4 cloves garlic
2 T olive oil
5 potatoes, chopped
5 cups water
2 1/2 cubes vegetable bouillon
pinch red pepper flakes
1 tsp cumin
1 tsp basil
1 cups soy milk
1/2 tsp pepper
1 T soy sauce

Directions: Sauté garlic for 3 minutes.  Add water.  Bring water to a boil, add potatoes, red pepper flakes, basil, cumin, pepper, soy sauce, and bouillon.  Reduce heat and simmer on low heat for 10-20 minutes until potatoes are tender.  Remove 1 cup worth of soup and blend w/ soy milk until smooth.  Add mixture back to soup and simmer for 5 more minutes.

Roasted Vegetable Soup

Ingredients:

1 zucchini- sliced
2 stalks celery- chopped
2 carrots- chopped
1 small cabbage- shredded
2 potatoes- chopped
1 T olive oil
1/2 tsp salt
1/2 tsp pepper
1/4 cup sherry
vegatable bouillon cubes
1 tsp garlic powder
8 cups water

Directions: Chop vegetables into bite sized pieces.  Pre-heat oven to 450.  Place all vegetable in oven pan and drizzle w/ olive oil, salt and pepper.  Bake for 45 min, stirring every 15 minutes. Bring water to a boil, add bouillon cubes and garlic powder. Remove pan and add sherry and enough hot vegetable broth to coat the vegetables. Transfer vegetables to pot, simmer for 15 minutes.

Lentil Curry Soup

Ingredients:

1 cup lentils
2 small-medium potatoes, chopped
2 carrots, chopped
6 cups water
3 vegetable bouillon cubes
2 tsp curry powder + to taste
1 tsp garlic powder
1 tsp salt

Directions: Wash and sort through lentils and pick out and stones.  Bring water to a boil, add lentils.  Turn down and simmer for 30 min, stirring occasionally.  Add rest of ingredients, simmer 10-15 more minutes until lentils are soft.

Vegan Chocolate Pie

Ingredients:

3/4 of a 12 oz. bag of vegan chocolate chips
1 package soft silken tofu pie crust

Directions: Blend tofu in blender until smooth.  Melt chocolate chips in a pot over medium heat.  Pour melted chocolate chips into blender and blend again until smooth. Pour into pie crust and let chill overnight or for at least 4 hours.