There are thousands of ways and thousands of recipes for vegetable soups. This is one that I particularly like. Very nice also in the summer.
INGREDIENTS
- 400 g mixed beans
- 150 g sun-dried tomatoes (chopped)
- 2 tins chopped tomatoes
- 2 tbsp tahini (or more to taste)
- 1 onion
- 2 cloves garlic
- freshly ground black pepper
- cayenne
- 2 tbsp coconut oil
METHOD
- Soak the beans overnight or for about eight hours in water. Make sure there is enough water to last that long.
- Drain the beans, add fresh water in a pressure cooker, 4 leaves of bay leaf, 5 grains of black pepper and cook for 1 hour.
- When done, drain water and place them in a large frying pan (or a wok) where you have already done onion with garlic on coconut oil.
- Drain the sun-dried tomatoes (is using the ones in oil), add them to the pan along with the tins of tomatoes, tahini, cayenne pepper and pepper.
- Heat for a few minutes until everything is hot.
- Enjoy 🙂
Inspired by @Deliciously Ella
INGREDIENTS
- 2 big eggplants
- 1 onion
- 4 cloves garlic
- 400 g tomato paste
- 1 tsp oregano
- 2 tsp basil
- freshly ground pepper
- 1 tsp rice syrup
- salt (to taste)
- 1 can cannelini beans
- 1 tbsp nutritional yeast
- 1/2 tsp oregano
- cayenne
- salt
- 1 cup spinach
METHOD
- Preheat oven to 180C.
- Peel the eggplants into slices, put on a parchment-covered baking sheet and bake until the slices are a bit shriveled.
- Sauce: Cut the onion and garlic into cubes and sauté them on a pan. Add tomato paste, oregano, basil, rice syrup, black pepper and salt (if necessary). Let it cook until the sauce thickens.
- Filling: Put the beans, nutritional yeast, oregano, basil, cayenne, black pepper, salt and spinach in a food processor and process until smooth.
- Preheat oven to 180 C again.
- Oil a casserole dish, put a thin layer of sauce on the bottom of the dish, arrange the eggplant over the sauce, spread the filling over that. Drizzle lightly with sauce. Repeat layers. The sauce should be the top layer.
- Enjoy 🙂
Inspired by @Fat Free Vegan
This paste goes amazingly with the warm spinach-artichoke dip. Just give it a try. I guarantee, you’ll enjoy it.
INGREDIENTS
- 3 kg tomatoes
- 1 kg sweet pepper
- 200 g whole chilli
- 100 g sugar (of choice)
- 100 g salt
- 1/2 dcl vinegar
- 2 dcl oil (of choice)
- 5 cloves garlic
METHOD
- Grind all the ingredients together (you may also blend them).
- Cook everything together until water is absorbed (approx. 2 hours).
- Pour into clean jars and close properly.
- Let it cool covered in blanket until the next day.
- Enjoy 🙂
Inspired by @Petronela’s
INGREDIENTS
- 150 g artichoke hearts (in oil)
- 2 handfuls spinach (add more if you want)
- 1/2 cup almond milk (homemade)
- 1/2 cup cashews (soaked for an hour at least)
- 1 lemon
- 3 tbsp tahini
- 1 tbsp mixed herbs (of choice – but at least three types)
- salt
- black pepper (freshly ground)
METHOD
- Preheat oven to 180C.
- Place almond milk, cashews, tahini, herbs and lemon juice in a food processor.
- Blend until creamy.
- Add artichokes and spinach and continue blending. Chunks are OK.
- Add salt and pepper to taste.
- Transfer the mixture into a baking dish and bake for approx. 15 minutes, until the top starts to bubble.
- Enjoy 🙂
Inspired by @Deliciously Ella