7 Samurai Vegan Soup

"Seven vegetable, vegan, gluten-free, dairy-free, low-fat soup that is surprisingly tasty despite all of those adjectives working against it. I created the recipe myself for my boyfriend who loves soups. For a kid-friendly version--puree this soup after you add all of the yucky, good-for-you vegetables and then add the kid-approved veggies, like potatoes, into the soup afterwards and cook until these veggies are done."
 
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photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
11
Yields:
8 cups
Serves:
6-8
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ingredients

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directions

  • Peel or wash carrots, whichever you prefer.
  • Heat oil in large, deep stockpot over medium heat.
  • Chop celery, onions and carrots into 1/2'' (1cm) pieces.
  • Add the celery, onions and carrots to the stockpot.
  • Saute the vegetables over medium heat for 10 minutes, stirring every minute to keep vegetables from sticking. *** If the veggies begin to burn, turn the heat down to medium low. The vegetables should be slowly roasting.
  • Add garlic, curry powder and 6 cups (1440 ml) of water to the stockpot and cover.
  • Cook over medium-low heat for 15 minutes.
  • While soup is cooking, clean brussels sprouts and quarter them.
  • Clean cauliflower and cut into small florets.
  • Clean or peel the potatoes and dice into 3/4" (1.5cm) cubes.
  • Remove stockpot from stove.
  • Puree the soup using an immersion blender or standard blender. *** CAUTION Start immersion blender on lowest setting and protect yourself from being slashed with hot soup. Some standard blenders will break or shatter if filled with hot liquids!
  • Return soup to stockpot if removed.
  • Add the remaining vegetables and the remaining water to the stockpot and cover.
  • Return the stockpot to the stove and cook on medium-low for 15 minutes.
  • Check whether soup is done by tasting a potato--if it has lost its crunchiness, then the soup is done.
  • Add salt and pepper to taste.
  • Serve.

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Reviews

  1. I LOVE this soup! It is very healthy and hearty.
     
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