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7 Samurai Vegan Soup

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Ingredients

Adjust Servings:
2 tablespoons olive oil or 2 tablespoons canola oil
4 celery ribs, washed and ends trimmed
2 small onions, peeled
3 carrots, ends trimmed
8 cups water
4 garlic cloves, peeled
3 tablespoons curry powder
2 cups brussels sprouts
1/2 head cauliflower
4 medium potatoes
salt & pepper

Nutritional information

209.7
Calories
48 g
Calories From Fat
5.4 g
Total Fat
0.8 g
Saturated Fat
0 mg
Cholesterol
79.8 mg
Sodium
37.8 g
Carbs
7.7 g
Dietary Fiber
5.7 g
Sugars
5.7 g
Protein
467g
Serving Size

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7 Samurai Vegan Soup

Features:
    Cuisine:

    I LOVE this soup! It is very healthy and hearty.

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    7 Samurai Vegan Soup, Seven vegetable, vegan, gluten-free, dairy-free, low-fat soup that is surprisingly tasty despite all of those adjectives working against it I created the recipe myself for my boyfriend who loves soups For a kid-friendly version–puree this soup after you add all of the yucky, good-for-you vegetables and then add the kid-approved veggies, like potatoes, into the soup afterwards and cook until these veggies are done , I LOVE this soup! It is very healthy and hearty , Seven vegetable, vegan, gluten-free, dairy-free, low-fat soup that is surprisingly tasty despite all of those adjectives working against it I created the recipe myself for my boyfriend who loves soups For a kid-friendly version–puree this soup after you add all of the yucky, good-for-you vegetables and then add the kid-approved veggies, like potatoes, into the soup afterwards and cook until these veggies are done


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    Steps

    1
    Done

    Peel or Wash Carrots, Whichever You Prefer.

    2
    Done

    Heat Oil in Large, Deep Stockpot Over Medium Heat.

    3
    Done

    Chop Celery, Onions and Carrots Into 1/2'' (1cm) Pieces.

    4
    Done

    Add the Celery, Onions and Carrots to the Stockpot.

    5
    Done

    Saute the Vegetables Over Medium Heat For 10 Minutes, Stirring Every Minute to Keep Vegetables from Sticking. *** If the Veggies Begin to Burn, Turn the Heat Down to Medium Low. the Vegetables Should Be Slowly Roasting.

    6
    Done

    Add Garlic, Curry Powder and 6 Cups (1440 Ml) of Water to the Stockpot and Cover.

    7
    Done

    Cook Over Medium-Low Heat For 15 Minutes.

    8
    Done

    While Soup Is Cooking, Clean Brussels Sprouts and Quarter Them.

    9
    Done

    Clean Cauliflower and Cut Into Small Florets.

    10
    Done

    Clean or Peel the Potatoes and Dice Into 3/4" (1.5cm) Cubes.

    11
    Done

    Remove Stockpot from Stove.

    12
    Done

    Puree the Soup Using an Immersion Blender or Standard Blender. *** Caution Start Immersion Blender on Lowest Setting and Protect Yourself from Being Slashed With Hot Soup. Some Standard Blenders Will Break or Shatter If Filled With Hot Liquids!

    13
    Done

    Return Soup to Stockpot If Removed.

    14
    Done

    Add the Remaining Vegetables and the Remaining Water to the Stockpot and Cover.

    15
    Done

    Return the Stockpot to the Stove and Cook on Medium-Low For 15 Minutes.

    Avatar Of Spencer Clark

    Spencer Clark

    Grill master creating perfectly seared meats with mouthwatering flavors.

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