Organic Granny

I have been in love with a particular brand of organic Roasted Red Pepper and Tomato soup for a long time but was rather embarrassed to see that it is not vegan (I am) and hadn't noticed!  So, I found a number of vegan roasted red pepper and tomato soup recipes online and began to improvise with what I had around here and with what I hoped would be a fairly close replication of the store-bought soup that I love so much. Here is the recipe for vegan Roasted Red Pepper and Tomato Soup I finally settled on.  I may do some more improvisations of it.  Let me know what you think and if/how you made changes!  INGREDIENTS 1 can/796ml/26oz Organic Crushed Tomatoes 1 medium Organic Yellow Onion, chopped 1/4 C. Water or Vegetable Broth 1 small Organic Head of Garlic 3 Large Organic Bell Peppers (not green) 1 tsp./15 g Paprika Salt, Pepper to taste 1/2 C. Water  2 tsp. Balsamic Vinegar Almond or Coconut Milk Method  PEPPERS 1. Preheat oven to 500F/205C  Place oven...

You don't mind the winter when you can come into this hearty, delicious soup. It's full of root vegetables which are warming and strengthening, and it's full of flavour (rosemary, garlic, onion). Your kitchen will also smell divine! Ingredients: 500g/12oz/2 cups of Lentils, soaked and rinsed 9 or 10 cups of Water 1 medium white Onion, chopped 4 or more cloves of Garlic, peeled and finely chopped large sprig of fresh Rosemary, finely chopped or two teaspoons of dried herb 4 medium Potatoes diced quite small Celtic Sea Salt to taste 3 cubes of Best Golden Bouillion or a commercial similar bouillion or homemade broth. Method for Making Soup: 1. Place the soaked lentils in a large saucepan and cover with the water - bring to the boil while preparing the other ingredients.  2. Reduce to a simmer and add the onion, garlic, rosemary, potatoes and bouillion or broth.   3. You may also add 2 T. beet powder (beet dehydrated and powdered) if you have such a thing.  4.Simmer fo...

This carrot curry soup-- this silky, subtle, scented, sensuous, syncophant soup (okay, I just threw syncophant in there because I got carried away with the alliteration)-- is at once the perfect comfort food and a divine offering at a soup-and-sandwich potluck. This soup recipe is both vegan and gluten-free, which means healing. INGREDIENTS 1 T. Coconut Oil 1 large Onion, chopped into small pieces 1 Red Bell Pepper, chopped small 1 1/2 T. Curry Powder (or to taste) 1 thumb-sized raw Ginger, peeled and grated 3 large Carrots, peeled and chopped small  *Picture shows grated carrots, but carrots chopped small blend to a much smoother texture in the finished soup. 1 3/4 C. Water (or Vegetable Broth) 1 - 14 ounce can of Coconut Milk Celtic Sea Salt, to taste Black Pepper, freshly ground OR Cayenne sprinkle (optional garnish) Other spices and seasonings of choice (eg., cumin, turmeric, garlic etc.) METHOD Sauté Onion and Bell Pepper in Coconut Oil until fragrant and translucent (Nothing ...

Beet borscht is a traditional cold vegetarian soup common in Russian, Polish, Ukrainian, and Jewish cooking. This one is in honour of the Julian Calendar's Christmas Eve Celebration tonight and is provided in a youtube by Maria of Healthy Glow website.   Besides the delicious raw soup recipe, she provides an interesting  "sour cream" recipe using zucchini and raw sesame seeds!  This soup is warming in cold weather and very healthy.  It also makes a lovely, flavorful summer soup.  Like Dr. Joel Fuhrman does with some of his soups, Maria juices her carrots and beet-- this makes for a really tasty soup base.  Find the recipe in the video below: 

If you ask us, tinned food and frozen produce are underrated. -Veganuary.com In recent years, the hashtag #Veganuary has gained significant traction on social media platforms, particularly on X (Twitter). This trend, which encourages individuals to embrace a plant-based lifestyle for the month of January, has become a cultural phenomenon. This article delves into the origins of #Veganuary, the driving forces behind it, and its impact on promoting plant-based diets. The Genesis of #Veganuary Jane Land and Matthew Glover, the originators of #Veganuary in 2014.  The concept of #Veganuary was born in 2014 when a UK-based nonprofit organization, also named Veganuary, launched a campaign encouraging people to try a vegan lifestyle for the month of January. The organization was founded by Jane Land and Matthew Glover, who aimed to inspire individuals to make a positive change in their dietary habits, not only for personal health but also for the environment and animal welfare. Objectives ...

  This delicious Caraway-Cauliflower Soup is based on having had a bowl of it in a local restaurant one day for lunch. I had not tasted caraway for many years and had forgotten that I liked it. INGREDIENTS: * 1 onion, chopped * Golden Bouillion , 2+ cubes *4  carrots, chopped *4 potatoes, cubed *1/2 cauliflower, cut into small florets *1/2 teaspoon caraway seeds *filtered water to cover vegetables when cooking *1 cup plant milk (unsweetened) *salt and pepper to taste *vegan cheese shreds to garnish *lemon squeeze METHOD: 1. Saute the onion in the bouillion. 2. Add the carrots, potato, cauliflower, seeds, and cover with water. Simmer until the veggies are softened 3. Add milk and salt.  4. Add in all the vegetables and blend until smooth. Alternately, leave some of the vegetables in the pot so that the soup is chunky. Stir the soup in the pot to warm through. 5. Dish soup up and garnish with vegan cheese shreds, fresh cracked pepper,and perhaps chopped onion greens. 6. Pro...

T here was once a dental emergency-- I lost part of a porcelain crown in the front of my mouth-- and lovely Parsnip-Cabbage Soup recipe is part of a 'liquid' diet meant to create less stress on my exposed root and to help me get rid of a cold I had. It worked.   This soup is quite substantial and schmecht gut (as they say in my Duolingo German class)... filling and tasty. Anyone who has done a lot of cooking in the past can freely and intuitively spice up or spice down. For novice cooks, the recipe is quite satisfying, but you might want to add more of your favourite condiments if you find it too bland.   I, personally, love the flavour of parsnips. I have a bunch of them because they were in "the expiry" cart at Edible Island, our favourite health and organic produce shop.   I also love fresh green cabbage (and raw sauerkraut, but that's for another day).   Some of the recipes I looked at called for the inclusion of an apple. I believe that appl...