The other day I made a delicious vegan (and gluten free!) soup and I want to share it! How to make it, that is.
First I like to get all the ingredients out where I can see them! Also, I chopped stuff up while the kids were at school but then I left to go pick them up before I started cooking.
I ended up forgetting to use the flour! Also, I had wanted to use up some carrots but it turned out they’d been in the fridge so long they were moldy. 😦
So, after picking the kids up, I put the potatoes, bell peppers, and mushrooms in a baking dish with some olive oil, salt, and pepper, and roasted them at 425 degrees for about 25 minutes, I think. (That was too long for the mushrooms and not long enough for the potatoes, but it didn’t really matter because it all simmered in liquid afterward.)
On medium-low heat, I sautéed the onion, ginger, and garlic:
Then I added celery, thyme, and paprika:
Then the chopped up vegan sausages (four of them):
Then the roasted vegetables:
Then one can each of kidney beans, butter beans, and chickpeas:
Then I added liquid… I think I put in two cups of vegetable broth and two cups of water. (Since I have that “Better than Bouillon” broth mix stuff that means I added four cups of water and two teaspoons of broth mix.) I think I put in a splash of the white wine and some salt and pepper and possibly some nutritional yeast too…
Then as much of the bag of “power greens” from Costco as I could salvage (it was all a little old and slimy…):
Ta-da! We had dinner plus a few lunches for me.