Megalatawny Vegan Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 66.1
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 544.6 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.8 g
- Protein: 3.7 g
View full nutritional breakdown of Megalatawny Vegan Soup calories by ingredient
Introduction
My Vegetarian version of Mulligatawny soup. Chalk full of veggies and curry. Not too spicy but very healthy and filling. My Vegetarian version of Mulligatawny soup. Chalk full of veggies and curry. Not too spicy but very healthy and filling.Number of Servings: 6
Ingredients
-
1 cup diced Broccoli
1 cup diced Cauliflower
1 cup diced Mushrooms
1 cup diced Celery
2 diced Shallots
1 cup diced Yellow Bell Pepper
1.5 cup Soy Milk, Light
1 tbsp Garlic Powder
1/2 cup Vegetable Broth
1 Tbsp Black Pepper
1Tbsp Sriracha Sauce (hot sauce used in spicy tuna sushi roll)
Directions
1 cup per a serving
Dice all vegetables into very small pieces.
In a large Pot
Add the Vegetarian Broth, Celery, Yellow Bell Peppers, Cauliflower, Mushrooms, and Broccoli.
Bring to a boil.
Lower to a Simmer. Add Sriracha Sauce, Garlic Powder, and any other seasonings/seeds like fresh parsley, black pepper, sea salt, fennel seed, caraway seed, ect.
Simmer over low heat until the vegetables are tender, about 20 minutes. Remove from the heat. With a slotted spoon, transfer the solid ingredients to the container of a food processor or blender and puree, in batches if necessary, until very smooth.
Stir back into the soup pot.
Add Soymilk and Return to very low heat and cook to achieve your preferred consistency. (I used roughly 1.5 Cups of soy milk) Heat the remaining 1 tablespoon of Olive Oil in a small skillet.
Add the Shallots Garlic and sauteed over moderate heat until the Shallots were touched with golden spots.
Add to the soup.
Serve at once, or allow the soup to stand for an hour or so, then heat through as needed.
Garnish each serving with chopped dill, parsley, or Celery Sprig.
Number of Servings: 6
Recipe submitted by SparkPeople user MEGSULLY.
Dice all vegetables into very small pieces.
In a large Pot
Add the Vegetarian Broth, Celery, Yellow Bell Peppers, Cauliflower, Mushrooms, and Broccoli.
Bring to a boil.
Lower to a Simmer. Add Sriracha Sauce, Garlic Powder, and any other seasonings/seeds like fresh parsley, black pepper, sea salt, fennel seed, caraway seed, ect.
Simmer over low heat until the vegetables are tender, about 20 minutes. Remove from the heat. With a slotted spoon, transfer the solid ingredients to the container of a food processor or blender and puree, in batches if necessary, until very smooth.
Stir back into the soup pot.
Add Soymilk and Return to very low heat and cook to achieve your preferred consistency. (I used roughly 1.5 Cups of soy milk) Heat the remaining 1 tablespoon of Olive Oil in a small skillet.
Add the Shallots Garlic and sauteed over moderate heat until the Shallots were touched with golden spots.
Add to the soup.
Serve at once, or allow the soup to stand for an hour or so, then heat through as needed.
Garnish each serving with chopped dill, parsley, or Celery Sprig.
Number of Servings: 6
Recipe submitted by SparkPeople user MEGSULLY.
