A colleague offered me one very big zucchini. What else to do then to make some soup:
- 1 very big zucchini (chopped)
- 1 red onion (chopped)
- 1 tbsp chicken seasoning
- 750 ml vegetable broth
- 4 tbsp herbed cream ‘cheese’
- 2 dl soy creamer
- Heat (olive)oil in a large pot.
- Add onion, zucchini and stir in chicken seasoning.
- Saute for 5 to 10 minutes.
- Add broth and bring to a boil.
- Simmer for 15 to 20 minutes.
- Add the ‘cheese’ and the creamer.
- Blend the soup.
- Season with salt and pepper to your taste.
- Serve with chives and croutons.
I’m a big fan of roasted cauliflower:
Roasted Cauliflower and Garlic Soup from Everyday Vegan
I know I disappeared for a very long time. And I even had the courage to do this in the middle of VeganMoFo.
But I had two very good reasons:
First, the daughter got herself a boyfriend and is never at home anymore. So now I only have to cook for myself. That means throwing some food in a pot, put on a heater, eat! I’m now planning to change this kind of behavior and really start to cook and bake again.
Second, and this is actually the most important reason, and the best one too. Me and some friends started a Belgian Vegan Organisation. This took a lot of my time. If you wanna know more about it: you can check our FB page
Chickpea minestrone with Arugula and Cashew Crema
For the Cashew Crema I used the recipe from But I could never go Vegan!
You can’t believe how easy this soup is to prepare. And it is definitely one of the best carrot soups I ever had:
Name: Curry, Coconut, and Carrot Blender Soup
From: Going Vegan
Author: Joni Marie Newman and Gerrie Lynn Adams
Okra’s can be very hard to find over here. So, when I found some in the Asian supermarket I just had to buy them. They gave me a good opportunity to try out Bryant Terry latest cookbook: Afro-Vegan.
Name: Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes
Author: Bryant Terry
It’s the season for watercress, so you should use it to make this delicious soup:
Name: Watercress Soup
From: Puur Plantaardig
Authors: Antoinette Hertsenberg & Jacinta Bokma
Comment: serve with some toasted almonds
The excuse “I can’t go vegan because I couldn’t live without my cheese”, doesn’t count anymore. Not only are there more and more vegan cheeses on the market, the internet is getting overwhelmed with recipes for making your own vegan cheese. And yes, we even have several cookbooks about vegan cheese. The latest one is The Cheesy Vegan, and it is a good one. So far I tried 3 recipes: