Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, super fiber vegan soup. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Super fiber vegan soup is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Super fiber vegan soup is something that I’ve loved my entire life.
I made this soup for a holiday dinner and someone asked about how I get some much flavour into a vegetable soup without. Vibrant, colorful and high in protein and fiber this soup makes a wonderful appetizer that is also super quick and easy. This vegan pea soup is not to be confused with vegan split pea soup, we have a recipe for that too, but that is very different.
To get started with this recipe, we must prepare a few ingredients. You can have super fiber vegan soup using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Super fiber vegan soup:
- Prepare 300 ml ready cooked chikpea
- Make ready 300 gm fresh aspragus
- Take 200 gm frozen mixed vegetables
- Get 2 tablespoon ginger powder
- Take 1 teaspoon salt
- Prepare 1 tablespoon Black pepper
- Take 1 tablespoon garlic powder
- Make ready 1 teaspoon chili flakes
- Take 1 teaspoon cumin powder
- Get 2 tablespoon olive oil
- Get 4 dl oatmilk (vegan)
- Prepare 500 ml water
- Get 1 tablespoon tapioca power (mixed in water)
- Take 1 tablespoon cooking oil
Use canned black beans and salsa to get this super easy black bean soup onto the table in just a few minutes. The cheese and sour cream are. Many of these vegan soup recipes are perfect for quick weeknight meals or also as part of a meal for the Holidays. Or just make a big batch and freeze it for later!
Instructions to make Super fiber vegan soup:
- Cut the aspragus into half size. Keep the top part a side for topping use. The bottom part, peel of the skin and put a side that will cook with the soup.
- Warm up the 3 liter pot. Add in olive oil and continue to add in all the ingredients except the chikpea, frozen vegetables and the bottom part of the aspragus.
- Stir it around 1 to 2 minutes then add in the bottom part of the aspragus. Stir it a while then continue add in the chikpea and the frozen vegetables.
- After that add in 500ml water. Continue to let it boil for 20min in medium heat. After 20min add in oatmilk and turn up the heat to boil it up for around 5 minutes
- Then remove the soup pot a side and use the hand mixer to mix all the ingredients into liquid.
- After that, put back the soup pot on the stove then add in the tapioca powder water to make the soup texture thicker.
- Then warm up the frying pan, add in 1 tablespoon cooking oil and add in the top part of asparagus. Slightly fry it and add 1 tablespoon water and continue fry for 3 min in high heat, sprinkle pink of salt and pepper. Then is ready to serve as the topping on the soup.
This vegan broccoli soup by Becky from Glue and Glitter is super simple and delicious. And so much healthier than its cream-filled counterpart! My Pasta Soup is one of my favorite soup recipes because it's so creamy and comforting. This vegan white bean soup is quite similar and therefore I love it equally. It contains healthy vegetables and potatoes which are packed with many nutrients, minerals, and fiber.
So that is going to wrap this up with this special food super fiber vegan soup recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
