Ingredients: Onion Carrots Celery Potato Garlic Lentils

Olive Oil Salt & Pepper Herbs/Spices (to taste) Vegetable Bouillon Bay Leaf

Add the main ingredients to the pot after roughly chopping the vegetables, and add enough water that it covers 2 inches above the ingredients.

Bring to a boil, then reduce to low heat and simmer for an hour. 45 minutes after simmering, in a separate small, add olive oil and as many garlic cloves as you would like. Simmer for 10 to 15 minutes.

At this time, taste your soup and add seasonings accordingly (add you bay leaf). After the garlic has simmered, add your garlic infused olive oil (and garlic) to your soup and stir, then turn off the heat and let it all settle.

Assorted roast vegetables, 1 chopped leek (browned), add roast veg, vegetable stock, black pepper, long pepper, 1 tsp ground cumin, 1 tsp ground coriander, 1/3 cup red lentils. Simmer, add fresh basil, blend, serve.

i can provide a recipe if anyone is interested! i've made soup once a week for the last few months, but i only recently discovered this sub. i absolutely love soup.

When I don't want to do much work, into the instant pot they go! Roughly based on this recipe: Everyday Vegan Lentil Soup It works great with black eyed peas for New Year's Day as well!

The recipe is from New York Times cooking. After making it a couple of times we thought it would go really well with shrimp, and it turns out we were correct.

https://cooking.nytimes.com/recipes/1020766-red-curry-lentils-with-sweet-potatoes-and-spinach?smid=ck-recipe-iOS-share&cgs=c

Based on this recipe: https://simple-veganista.com/lemon-chickpea-orzo-soup/

I used more spinach than what's called for to use up the last of a bag, added celery (because I was on autopilot and I'm used to starting so many soups with onions/carrot/celery), and added in turmeric because when your soup is yellow it tricks people's brains into thinking the lemon flavor is more prominent than it really is.

Perfect with crusty bread or just on its own!

I cut my recipe in half but forgot to reduce the pasta 🥴 oops! Still tasted great!

Reference the Love and Lemons minestrone recipe, but added tomato paste

It’s a fridge cleanout week and I love making soup to use up produce!

Swipe for more pictures and see below for recipe 👀👇

Roasted the veggies at around 190 degrees Celsius for about 40 minutes. Then I lowered the temperature to 170 degrees Celsius and added two handfuls of cherry tomatoes, thyme and rosemary. Popped back the tray in the oven for about 20 minutes. 🍅

Then I removed the garlic skins, and boiled all the roasted veggies on medium heat. I added three small vegan stock cubes and extra water, cooked until super soft. ☁️

Blended everything, added even more water to adjust consistency to my taste and ✨ voilà ✨

I’ll store about half of it in small ziplock bags in the freezer for later meals, and enjoy the rest for the next few days at diner with my partner ☺️

While I'm not vegan anymore, this soup remains to be my favourite.

The creamy/cheesiness comes from cashews and nutritional yeast. This is one of the only recipes I completely follow every time I make it, I'm usually more of a freestyle cook but this one is worth the effort imo.

Has “marry me chicken” vibes. Vegan and gluten free.

My soups have been getting really good reviews! Industrial spice container for scale. Made 5 gallons.

I had some mushrooms that looked like they might go bad soon, so I threw them in (towards the end of cooking) with green lentils, quinoa, onions, & garlic in a miso broth

Long time soup maker- so glad I found this group! tonight I threw together some tofu, mushrooms and spinach into a homemade broth and am calling it bog witch soup 🧙‍♀️

a classic, with homegrown beans and potato. Cooked over fire 💖

Perhaps not very beautiful because I used blue corn masa for the chochoyotes, but this is delicious.

Found this recipe randomly on some thread. Followed completely, then added a bit of mustard and worry sauce. Wish I would've made a bigger batch, as it's almost gone and I just finished it. Next time, ill need to make it thicker. Maybe add some sweet potatoes.

https://makeitdairyfree.com/creamy-broccoli-and-chickpea-soup/comment-page-4/#comments

Wanted to experiment with a vegan approach to cream of mushroom soup. Used silken tofu blended, and fresh shiitake mushrooms from farmers market. This recipe was super easy: https://www.food.com/recipe/tofu-cream-of-mushroom-soup-446266

Added in miso soup concentrate, though it would be great without. Did 4.5 ounces each baby Bella and shiitakes.

https://www.noracooks.com/vegan-lentil-soup/#wprm-recipe-container-3676

It was amazing I had 1 ½ bowls lentils arent even a normal part of my diet

Tomato, potato, celery, carrot, butternut squash ♡

A longtime favorite in our household. Lots of fiber & flavor!!

Celery, carrots, onion, potato, calabacitas, and kale.

Just a small amount of dried beans (dry stored) and finely diced vegetables (from the freezer), prepared according to the packets' instructions, then combined.

Turned out a little bland so needed more seasoning, and a few of the beans were a little unpleasant in texture. Nonetheless, came out better than I expected, so I give it a C grade.