Not exact matches
Filed Under: American / Western, Anjana's Recipes, Fall & Winter, Indian,
Soups & Salads,
Vegetarian Tagged With: autumn, butternut squash, chicken
stock, comfort food, cream, dairy free, easily chop buttermut squash, roasted seeds, squash
soup, vegetable
stock
Vegetarian sushi GF vegan chocolate peanut butter cookies Quinoa salad Veggie tacos How to grow your own sprouts Cheesy bread Making your own almond milk Veggie rice bowl Cat and dog treats GF vegan cookie sandwiches Adventures in chai brewing Leek and potato
soup Cashew cream Lavender tea latte Polenta fries Making veggie
stock Frozen lemon meringue torte Honey balsamic dressing GF chocolate brownie buttons GF vegan chai cupcakes Pickled and caramelized onions Pickled carrots Canned salsa Backyard raspberries two ways Canned dill pickles and relish Bread and butter pickles Lemon curd using our own eggs Veggie tacos with crispy onions and avocado Plums two ways Lemon boy and oregano pasta sauce How to make your own candy corn Pumpkin pasties Apple butter Adventures in curry cooking How to make paneer
Category: Breads / Baked Goods, Dairy Free, Egg Free, Side Dishes,
Soups,
Vegetarian · Tags: butter, chicken
stock, garlic, gruyere cheese, olive oil, onion, potatoes, rosemary, smoked paprika, sourdough bread, thyme, turnips
September 16, 2013 by Knead to Cook Filed Under: Brunch, Featured, Fruit,
Soups,
Stocks / Broths, Thanksgiving,
Vegetarian, Vitamix, Wheat Free 12 Comments
Like all my
soups (except of course chicken soup, beef borscht, fish soup etc: Soups that have meat of fish at their central theme), my butternut squash soup is totally and naturally vegetarian, has lots of flavors going for it and needs no help from any stock or broth to be delic
soups (except of course chicken
soup, beef borscht, fish
soup etc:
Soups that have meat of fish at their central theme), my butternut squash soup is totally and naturally vegetarian, has lots of flavors going for it and needs no help from any stock or broth to be delic
Soups that have meat of fish at their central theme), my butternut squash
soup is totally and naturally
vegetarian, has lots of flavors going for it and needs no help from any
stock or broth to be delicious.
It's a
vegetarian soup recipe too if you use vegetable
stock instead of chicken
stock.
You could make this
soup vegetarian by using vegetable
stock instead of chicken
stock and it would be equally delicious.
Category Appetizers, Dairy Free, Egg Free, GAPS, Gluten Free, Grain Free, Lunch, Main Dishes, Paleo, Refined Sugar Free,
Soups, Vegan,
Vegetarian · Tags bone broth, butternut squash, carrots, chicken
stock, curry powder, garlic, onions, pepper, salt,
soup, sweet potato, turmeric, yogurt
Versatile
Vegetarian / Vegan Bases
Stocks can be used to flavor
soups, sauces, pasta, rice, gravies and whole - grain dishes, as well as a variety of entrees and side dishes.
Filed Under: American / Western, Anjana's Recipes, Fall & Winter,
Soups & Salads,
Vegetarian Tagged With: autumn, butternut squash, cauliflower, chicken
stock, creamy
soup, delicata squash, dried oregano, fall
soup, garlic, onions, roasted vegetable
soup, roasted vegetables, thick
soup, vegetable
soup
Soups and Chili Curried Butternut Squash Soup Easy
Vegetarian Chili Hearty Fresh Vegetable Soup with Veggie
Stock Favorite Veggie Soup Pumpkin Black Bean Soup Red Lentil Soup with Sweet Potatoes and Kale Red Pepper and Yellow Split Pea Soup Roasted Carrot Soup Simple Tomato Soup Vegetable Broth
Vegetarian Lentil Soup with Greens
Vegetarian Yellow Split Pea Soup
I'm on the
vegetarian side of the protein equation (and mostly vegan at that) so I always have plenty of legumes
stocked and cooked along with the other proteins you mentioned ready for quick salads,
soups, dips, pasta add ins, etc..
To make it
vegetarian, simply swap out the chicken
stock with vegetable
stock, and to make it a carnivores dream, throw in some chopped cooked bacon after pureeing... this is a
soup to bring worlds together.
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable
stock, found on
soup aisle (I use a few cups of water and a few teaspoons of
vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
Alison Murray October 19, 2014 Dairy - free, DIY, Gluten - free, Home Remedies, Natural Living, Nut - free, Paleo, Recipes,
Soups & Stews,
Stock & Broth, Vegan,
Vegetarian 43 Comments
You'll be rewarded on the other side with a rich and complex flavor with the heft of beef
stock, even though the
soup is entirely
vegetarian.