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Vegan Recipe: Hearty Fall Soup

If you're looking for a soup to make you feel warm and full on a cold winter day, this is the one. 

Warming spices and exotic mushrooms give it umami and depth. Meaty garbanzos add texture and a satisfying chew. 

3 stalks celery, chopped
6 cloves garlic, chopped
2 guajillo peppers
3 cups fresh spinach
1/4 cup mixed dried mushrooms (porcini, oyster, chanterelle, morel)
1/4 cup olive oil
1 tsp soy sauce
1/4 cup nutritional yeast
2 tbls red wine vinegar
1/4 cup dry white wine
1 can garbanzos, rinsed
5 cups water
2 tsps turmeric
2 tsps paprika
1 tsp thyme
2 tsps salt
1 tp black pepper

Bring the mushrooms, guajillo,  wine, oil, water and salt to a boil and then simmer for 15 minutes. 

Add celery, garlic, jalapeno, soy sauce, vinegar yeast, spinach, spices. 

Continue to simmer for 15 more minutes.

Add garbanzos. Simmer 15 more minutes.

This post first appeared on Vegetarian Cooking Meatless Cooking Vegan & Vegeta, please read the originial post: here

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Vegan Recipe: Hearty Fall Soup


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