No.7 Soup (vegan)
No.7 Soup (vegan)

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, no.7 soup (vegan). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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No.7 Soup (vegan) is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. No.7 Soup (vegan) is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook no.7 soup (vegan) using 15 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make No.7 Soup (vegan):
  1. Make ready Splash coconut oil
  2. Get 1 large yellow onion, cut in half and finely shredded
  3. Make ready 3 garlic cloves, minced
  4. Get 1 celery stalk, sliced
  5. Take 250 g woodland or shitake mushrooms, roughly chopped
  6. Get freshly ground sea salt and white pepper
  7. Take 3 cm piece turmeric, shredded
  8. Get 3 cm piece ginger, finely shredded
  9. Prepare 6 cups stock (preferably chicken bone stock)
  10. Take 1 head bok choy, bottoms off and loosely chopped
  11. Prepare To serve
  12. Take handful kale, torn off the stalks
  13. Prepare 1 carrot, finely shredded
  14. Take 1/2 avocado, thinly sliced (optional)
  15. Make ready 1/2 red chilli, thinly sliced (optional)

I love mushrooms and am learning how to make heartier dishes out of my old favorites. This delicious vegan cream of mushroom soup is low in fat and high in nutrition, and it meets my dietary restrictions. Tofu, used in place of cream, provides a silky texture, but keeps the soup vegan and dairy free. The flavorful base for this soup starts with caramelizing the onions in either oil, vegan butter, or water (if oil-free).

Instructions to make No.7 Soup (vegan):
  1. Heat the oil in a large pot over medium heat, add the onions and saute for 5 minutes until translucent.
  2. Add the garlic and cook for a further minute.
  3. Add the celery and mushrooms and saute for around 10 minutes.
  4. Add in the salt, pepper, turmeric, ginger and stock and bring to the boil. Cover and simmer for at least half an hour if using bone stock or at least an hour if using water or vegetable stock.
  5. Add the bok choi, carrot and kale just before serving.
  6. Top with avocado slices and chilli to taste.

Tofu, used in place of cream, provides a silky texture, but keeps the soup vegan and dairy free. The flavorful base for this soup starts with caramelizing the onions in either oil, vegan butter, or water (if oil-free). This method of cooking onions low and slow maximizes their natural sweetness and creates tender texture. And adding a pinch of salt and pepper while cooking helps infuse them with even more flavor. This vegan chicken noodle soup recipe is from my cookbook Great Vegan Meals for the Carnivorous Family.

So that’s going to wrap it up with this exceptional food no.7 soup (vegan) recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!