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Jazzy Vegetarian: Recipes

Soup Time Episode #212

Please scroll down this page to find the Jazzy Vegetarian recipes you are looking for!

Creamy Broccoli Soup

MAKES 3 to 4 SERVINGS 

6 cups broccoli florets

1 clove garlic, chopped

2 cups cold nondairy milk, plus more as needed

1 teaspoon organic tamari (to taste)

¼ teaspoon sea salt

1 teaspoon all-purpose seasoning

Dash cayenne pepper

Freshly ground pepper

 

Place broccoli in steamer and steam over medium-low heat about 7 minutes or until it is crisp tender.

Put the steamed broccoli, garlic, nondairy milk, tamari, salt, seasoning, cayenne and pepper into a blender and process on LOW until smooth, making sure to leave air space at top of blender to allow for steam to escape.

If the soup is too thick, add more nondairy milk, 2 tablespoons at a time, to achieve the desired consistency, pulsing or blending briefly after each addition.

Put the soup in to a medium soup pot and cook until heated through, stirring often. Serve immediately in deep soup bowls with whole grain crackers or crusty bread on the side.

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Winter Warming Soup

8 SERVINGS

 

6 stalks celery, with leaves, chopped

1 sweet onion, chopped

1 teaspoon italian seasoning

8 cups vegetable broth

1 to 2 teaspoons organic tamari

3 cups water, more as needed

2 medium sweet potatoes, peeled and chopped

5 medium red potatoes, peeled and chopped

5 carrots, chopped

2 cups chopped green beans

6 large cremini mushrooms, sliced

1 can (15 ounces) white beans, drained and rinsed

Sea salt 

Freshly ground pepper

Put the celery, onion, italian seasoning, and 1/3 cup of the broth in a large soup pot over medium heat. Cook, stirring occasionally, until the onion is translucent, about 8 minutes, adding more broth as needed, 1 tablespoon at a time, if the mixture becomes dry. Stir in the tamari and cook, stirring occasionally, until the celery and onion are tender, about 8 minutes.

Stir in the remaining broth, the water, sweet potatoes, red potatoes, carrots, green beans, and mushrooms. Decrease the heat, cover, and simmer, stirring occasionally, for 30 minutes. Stir in the white beans and simmer until the vegetables are tender, 15 to 20 minutes longer, adding more water as needed to achieve the desired consistency. Season with salt and pepper to taste. Serve piping hot.

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Green Goddess Summer Soup

MAKES 3 SERVINGS

 

14 to 16 ounces soft regular or silken tofu, drained

1⁄2 cup unsweetened nondairy milk, plus more as needed

1 avocado

1⁄3 small sweet onion, chopped

1⁄3 cup fresh parsley, thick stems removed, lightly packed

4 to 6 fresh basil leaves

2 teaspoons brown sugar

1 teaspoon olive oil (optional)

1 teaspoon red wine vinegar

1 teaspoon fresh lemon juice

1⁄4 teaspoon sea salt

1⁄8 teaspoon cayenne

1 clove garlic

Chopped fresh parsley, for garnish

Put the tofu, nondairy milk, avocado, onion, parsley, basil, brown sugar, optional oil, vinegar, lemon juice, garlic, salt, and cayenne in a blender. Process until smooth and creamy. If the soup is too thick, add more nondairy milk, 2 tablespoons at a time, to achieve the desired consistency, pulsing or blending briefly after each addition. Pour the soup into a large bowl. Cover and refrigerate for 3 to 6 hours.

About 30 minutes before serving, chill two or three soup bowls. To serve, ladle the soup into the chilled bowls. Garnish with a bit of chopped parsley. Serve immediately

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Penne and Lettuce Soup

MAKES 3 to 4 SERVINGS

 

4 cups vegetable broth

1 cup whole-grain penne

3 to 4 ounces smoked or baked tofu, cubed

1⁄2 teaspoon ground turmeric

2 cups thinly sliced romaine lettuce

Sea salt

Freshly ground black pepper

Put the broth in a medium saucepan over medium-high heat and bring to a boil. Stir in the penne, tofu, and turmeric. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, until the penne is tender but firm, 8 to 10 minutes. Stir in the lettuce and simmer just until it wilts but is still bright green, about 1 minute. Season with salt and pepper to taste. Serve immediately.