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BLKATZ2
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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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  • HAWTGRANNY2014
    Cabbage soup sounds good. I love potato soup.
    523 days ago
  • ISNESS
    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.
    emoticon
    ~ivana
    emoticon
    1072 days ago
  • DONNALEE-53
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    1199 days ago
  • no profile photo CD17618158
    Sounds wonderful! nomnomnom
    1211 days ago
  • -WRKNG2ABTTRME-
    Sounds very good! emoticon
    1215 days ago
  • PHEBESS
    One of my personal faves is mushroom barley soup with lots of vegs (onion, carrot, celery) in it! YUM!
    1216 days ago
  • no profile photo CD17691052
    Your recipe sounds delicious--will have to try it out! Thank you for responding with the ingredients ;-).
    1216 days ago
  • ARELLA17SILVER
    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!
    1216 days ago
  • BLKATZ2
    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.
    1216 days ago
  • MSLOUIE3
    I have a head of cabbage I need to use. What is the recipe for the soup?
    1216 days ago
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