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SPICY VEGAN TOMATO SOUP

SPICY VEGAN TOMATO SOUP

Hot spicy vegan tomato soup that is very informal and fast to prepare can also be used as a basic sauce for pasta, lasagna and stews (it is optional large quantity and stored).

INGREDIANTS:

• One fourth cup Olive oil
• Three to four cloves Garlic
• One bunch Basil
• 700g Tomato puree
• 465g Peeled whole tomatoes
• One and half cup Water
• Half teaspoon Harissa
• Half flat teaspoon Sugar
• One flat teaspoon Salt
• Half flat teaspoon Black pepper
• Two teaspoon Olive oil (half teaspoon to scatter over each dish)

Preparation:

1. Enhance the olive oil, garlic and basil to a small vessel, fry over medium heat without frying for two to three minutes.
2. Add the relaxation of the elements, carry to a boil, lower to the deepest flame and cook with a lid for about twenty minutes.
3. Grind the soup with a rod blender.
4. Pour into separate bowl, sprinkle with olive oil and help with fresh and crispy bread.
5. You have a faultless hot spicy vegan tomato soup that will make your family plead for.
6. Enjoy! 😍

Prep time: 10 minutes’

Cook time: 20 minutes

Total time: 15-30 minutes

Each unit contains:

• 275 Cal
• 5g Protein
• 19g Fat

Advantages:

Tomatoes are filled with vitamins, minerals, antioxidants, and plant facilities that offer an extensive variety of health profits. Study even directs that these nutrients may preserve against many diseases, counting heart disease and cancer.

Hence, savoring tomato soup may be a pleasant way to make the greatest of the health profits of tomatoes. You could taste a rich, warm bowl of soup during jersey weather or an inspirational gazpacho in summer.

Disadvantages:

Tomato soup has one chief nutritional drawback -- its sodium contented. A serving of steady tomato soup contains 471 milligrams of sodium, which is unevenly one-third of the recommended daily limit.

VEGAN WINTER SOUP

Vegan winter vegetables soup with pasta and bean is very suitable for vegetables, vegan, adults and children which you can easy made within 30 minutes without any difficulty.

INGREDIANTS:

• One tablespoon canola oil
• One medium unit onion
• Two cloves of garlic
• One medium unit peeled carrot
• One medium unit dark green zucchini
• 200g pumpkin
• One medium unit peeled potato
• Two medium units of tomato
• One fourth bunch of parsley
• Six cups of water
• One heaping tablespoon tomato paste
• One heaping tablespoon salt
• One flat teaspoon of sugar
• One pinch of black pepper for taste
• One fourth cup of shell shape pasta
• 335g of white beans in tomato sauce

Preparation:

1. Peel and cut all the vegetables into medium sized cubes, slice the garlic cloves and chop the properly.
2. Heat the oil in a large pot and fry the onion for about five minutes while stirring unit translucent.
3. Add the garlic and fry for another minute. Add the rest of the vegetables and continue to cook on high heat for another two minutes while stirring.
4. Add the water, tomato pasta, salt, pepper and sugar. Bring to a boil, lower the heat and continue to cook with the lid closed for about thirty minutes.
5. Rinsing the beans from the water and solution well under tap water. Add the beans to the pot lengthways with the pasta and mix frivolously.
6. Continue to cook with the lid closed on medium heat for another fifteen minutes until the pasta is completely cooked. If water is deficient so add a little.
7. ENJOY! NOW.😍

Prep time: 20-30 minutes

Total time: 40-60 minutes

Each 100g Contains:

• 125 Cal
• 6g of Protein
• 25g of Carbs
• 3g of Fats

VEGAN CHESTNUTS KIBBEH IN SOUP PUMPKIN SOUP

You can made semolina kibbeh stuffed with chestnuts in sour lemon pumpkin soup within one hour without any difficulty.

INGREDIANTS:

• One and half cups of whole semolina
• Three fourth cup of corn flour
• Two flat teaspoons of sea salt
• Three fourth cup of water

The filling

• 100g chestnuts, peeled and roasted
• One small unit of chopped onion
• One teaspoon of olive oil
• Half teaspoon of sea salt
• Half flat teaspoon of coarsely ground black pepper

The soup

• One medium unit of chopped onion
• Two cloves of garlic, chopped
• Two tablespoons of olive oil
• 300g of peeled and cut into cubes pumpkin
• Two stalks of chopped with leaves celery
• Six cups of water
• One flat teaspoon sea salt
• One flat teaspoon of ground black pepper
• One flat tablespoon of Hawaij for soup
• One heaping tablespoon of cane sugar
• One fourth cup of freshly lemon juice

PREPARATION:

1. For the kibbeh shell: Mix the semolina with the corn flour. Salt and water in a container until a uniform brass is obtained. Then, set aside for ten minutes.
2. Knead for two to three minutes for a uniform and flexible dough and set aside for another five minutes.
3. The filling: cut the chestnuts and fry the onion in oil.
4. Season with salt and black pepper, remove from the heat and mix with the chestnuts.
5. Set aside to cool.
6. The kibbeh: censored small rings from the bread, open with the palm of your hand into a tinny flat ring, fill with a little of the chestnut filling and close into a ball shape.
7. Roll the ball among your palms to level.
8. The soup: fry the chopped onion in olive oil until it becomes translucent, add the chopped garlic cloves and fry for three minutes.
9. Enhance pumpkin, celery leaves, water and the spices and sugar.
10. Bring to boil and lower the heat slightly. After culinary for fifteen minutes, add the kibbeh and endure to cook for about thirty minutes. To the end of cooking, add the lemon juice, taste and fix interest.
11. ENJY! NOW.😍

Prep time: 40-60 minutes

Total time: 1.5-2 hours

Each 100g Contains:

• 320 Cal
• 8g of Protein
• 62g of Carbs
• 6g of Fats

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