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More vegan cooking

Thursday, April 06, 2017

I'm really enjoying the vegan dishes I've been making - and I've even lost a little weight! The current unit I'm working on is soups. I've made a delicious cabbage soup (which first meant making a vegetable broth), a tomato-pepper soup, and will be making a creamy squash and potato soup. I find I'm eating less sweets and unhealthy foods as I learn more about cooking healthy from scratch. emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon
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    Cabbage soup sounds good. I love potato soup.
    643 days ago
    I love vegan soups. Cabbage soup is what I cook, too. I also make sauerkraut soup, with dried porcini and love the caraway in it. Your cabbage soup recipe sounds delicious and I will try and let you know. I'm sorry you go through difficult times and I hope perhaps everything is over in the meantime. Wishing you lots of strength.
    You will rise from this strong. I want to support you if my help is needed.
    1191 days ago
    1318 days ago
  • no profile photo CD17618158
    Sounds wonderful! nomnomnom
    1331 days ago
    Sounds very good! emoticon
    1334 days ago
    One of my personal faves is mushroom barley soup with lots of vegs (onion, carrot, celery) in it! YUM!
    1335 days ago
  • no profile photo CD17691052
    Your recipe sounds delicious--will have to try it out! Thank you for responding with the ingredients ;-).
    1335 days ago
    vegan is not an easy thing to do. I myself was vegetarian for about eight years and still enjoy many of the recipes I honed. great job!
    1335 days ago
    First make a basic vegetable stock. Mine had carrots, celery, onions, a leek,m garlic, pepper, bay leaves, sun-dried tomatoes, and a little parley and thyme in it. After straining, I used 7 cups of this stock for the cabbage soup.
    For the cabbage soup, I diced 1/2 onion and a large carrot and heated them for a couple of minutes. I then deglazed the pan with 1/4 cup vegetable stock and added 2 garlic cloves (minced) and cooked for about a minute (can add chili flakes to taste also at this step). After this, I added 6 cups of cabbage - chopped - and a pinch of salt and let it sweat for about 10 minutes until softened. Once the cabbage was soft, I added the stock, 1 cup of canned, seeded whole tomatoes, and some salt and pepper and simmered. I then added 5 sprigs of thyme and a bay leaf and simmered for about 15 minutes. To finish the soup, I added a tablespoon of Dijon mustard and a table spoon of apple cider vinegar and salted to taste and simmered a little longer.
    1335 days ago
    I have a head of cabbage I need to use. What is the recipe for the soup?
    1335 days ago
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