Vegan

Creamy Vegan Mix Vegetable Soup – Soup of the day

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Easy one pot soup with plenty of nutrition and lots of flavour. This tasty soup is perfect for weekday lunches or light dinner. Give a go to our other delicious and healthy soups as well.

Ingredients/ Method

1/2 cup Red lentils
1 large onion chopped
Lots of chopped ginger (1/4 cup)
3-4 cloves of garlic or 1/2 tsp garlic paste
You can use Vegetables of your choice like carrots, turnip and celery etc (Rough Estimates)
1 cup carrots
1 cup spinach
1 cup broccoli
1 cup celery
1 cup Kale
1 tsp turmeric
Pepper for seasoning
3-4 cups of water ( just enough to cover the veggies)

– Add everything in the pressure cooker and cover with water.
– Mix well and close the lid.
– Cook for 3-4 whistles and then turn the heat off.
– When cooker cools down, open the lid and blend everything with the handheld blender.
-Garnish the soup as desired and serve warm.

More easy, homemade vegan Recipes:

– Zucchini Pasta Recipe – Vegan Recipe
– Vegan Chickpea Curry
– Vegan Kebabs Recipe
– Rice Vermicelli Recipe – Vegan

How to make Hearty Brown Rice Soup? Soup recipes

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Gluten free, Vegan, Protein rich, Fiber rich and flavourful..this soup will keep you full for hours.

Ingredients/ Method

1 cup of Brown Rice (Soak them in water for 30 mins)
1/2 cup chickpeas soaked overnight
2-3 tbsp oil
1 black cardamom
1 bay leaf
1 cinnamon stick
4 cloves
1 large onion
1 tsp salt (adjust per taste)
1 tsp Red chilli powder
1 tsp cumin powder
1/2 tsp nutmeg
4-5 cups of water
Cilantro leaves for garnish

Method:

– Soak rice for 30 mins. You can use canned chickpeas or if you are using fresh ones (like I am), Soak them in water overnight.
– Heat oil in a cooker. Fry black cardamom, cloves, cinnamon and bay leaf. Give 30 secs. Add onions. Mix well. Give them 2-3 mins.
– Add chick peas. Stir them in. Add salt, cumin powder, red chilli powder and nutmeg.
– Mix and cook for 2-3 mins. Add rice (discard the water they were soaking in). Add water.
– close the lid and cook for 3-4 whistles. Longer if you didn’t presoak the ingredients.
– Garnish with cilantro leaves and serve warm.

How to make Lentils Soup? Soup Recipes

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Gluten free, Vegan, Protein rich, Fiber rich and flavourful..this Lentils soup is easy to make and it stores really well.

Ingredients/ Method

1 cup of Lentils ( yellow and orange daal)
2-3 tbsp oil
1 tsp mustard seeds
1 large onion
2 chopped tomatoes
1 tbsp chopped ginger
1 tbsp chopped garlic
1 tsp salt (adjust per taste)
1 tsp Red chilli powder
1 tsp roasted cumin powder
1 tsp turmeric
6 cups of water
Cilantro leaves for garnish

Method:

– Heat oil in a cooker. Add mustard seeds. Give 1-2 mins. Add onions, ginger and garlic. Add spices. Mix well. Give them 3-4 mins.
– Add tomatoes and cook them well. Add lentils. Add 6 cups of water.
-Close the lid and cook for 2-3 whistles. Let the cooker cool down and then open it.
– Garnish with cilantro leaves and serve warm.

How to make hearty Chickpea Vegetables soup? Soup Recipes

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Gluten free, Vegan, protein rich, fiber rich and flavourful..this soup will keep you full for hours. This healthy chickpea soup is a must try for all soup lovers.

Ingredients/ Method

1 cup chickpeas soaked overnight
1 tsp Salt (more towards the end can be added to adjust per your taste and requirement)
1 tsp Roasted Cumin Powder
1 tsp Turmeric
1 tsp Paprika
1 large chopped Onion
1 tbsp chopped Ginger
2-3 garlic cloves chopped
1 large Tomato or two small tomatoes
2-3 tbsp oil
1 bay leaf
1 cinnamon stick
1-2 cups of veggies
4-5 cups of water
Bunch of Cilantro leaves for garnish

– You can use canned chickpeas or if you are using fresh ones (like I am), Soak them in water overnight.
– Heat oil in a cooker. Fry cinnamon and bay leaf with ginger-garlic and onions. Mix well. Give them 2-3 mins.
– Add veggies.
– Add salt, cumin powder, paprika and turmeric. Fry veggies for 3-4 mins.
– Add tomatoes and let them become tender. Add half of cilantro leaves now..Add half as garnish towards the end.
– Mix and add chickpeas (discard the water they were soaking in). Add water.
– Close the lid and cook for 3-4 whistles. Longer if you didn’t presoak the ingredients.
– Garnish with cilantro leaves and serve warm.