Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, no.7 soup (vegan). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
This rich and satisfying soup is made with coconut cream and spices for a simply delicious appetizer. My vegan daughter and I will be making it tonight for Halloween š using the shavings from the pumpkins we carved. It is loaded with flavor and is super creamy and smooth, thanks to pureed zucchini, bell peppers and a kick.
No.7 Soup (vegan) is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. No.7 Soup (vegan) is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have no.7 soup (vegan) using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make No.7 Soup (vegan):
- Make ready Splash coconut oil
- Prepare 1 large yellow onion, cut in half and finely shredded
- Make ready 3 garlic cloves, minced
- Get 1 celery stalk, sliced
- Take 250 g woodland or shitake mushrooms, roughly chopped
- Take freshly ground sea salt and white pepper
- Prepare 3 cm piece turmeric, shredded
- Prepare 3 cm piece ginger, finely shredded
- Take 6 cups stock (preferably chicken bone stock)
- Get 1 head bok choy, bottoms off and loosely chopped
- Take To serve
- Prepare handful kale, torn off the stalks
- Prepare 1 carrot, finely shredded
- Take 1/2 avocado, thinly sliced (optional)
- Make ready 1/2 red chilli, thinly sliced (optional)
It is loaded with flavor and is super creamy and smooth, thanks to pureed zucchini, bell peppers and a kick. This rich and satisfying soup is made with coconut cream and spices for a simply delicious appetizer. My vegan daughter and I will be making it tonight for Halloween š using the shavings from the pumpkins we carved. It is loaded with flavor and is super creamy and smooth, thanks to pureed zucchini, bell peppers and a kick.
Instructions to make No.7 Soup (vegan):
- Heat the oil in a large pot over medium heat, add the onions and saute for 5 minutes until translucent.
- Add the garlic and cook for a further minute.
- Add the celery and mushrooms and saute for around 10 minutes.
- Add in the salt, pepper, turmeric, ginger and stock and bring to the boil. Cover and simmer for at least half an hour if using bone stock or at least an hour if using water or vegetable stock.
- Add the bok choi, carrot and kale just before serving.
- Top with avocado slices and chilli to taste.
This rich and satisfying soup is made with coconut cream and spices for a simply delicious appetizer. My vegan daughter and I will be making it tonight for Halloween š using the shavings from the pumpkins we carved. It is loaded with flavor and is super creamy and smooth, thanks to pureed zucchini, bell peppers and a kick. This vegan chicken noodle soup recipe is from my cookbook Great Vegan Meals for the Carnivorous Family. Just mix with hot water for delicious flavored broth, or add to soups, stews & sauces as chef's secret seasoning.
So that is going to wrap it up for this special food no.7 soup (vegan) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
