Over the past two weeks (here and here), we’ve explored different techniques for making delicious, creamy, hearty soups, without using any dairy products or animal ingredients of any sort. This week we’re featuring soups that are somewhat lighter in body, but still incredibly delicious.
2 cups cooked beans (pinto, kidney or other bean of your choice. See Cooking Guide for Beans)
1 large onion, diced
3 celery stalks, diced
2 cups carrots, sliced
2 zucchini, sliced & halved
6 oz. tomato paste
1/2 Tbsp. parsley
3 Tbsp. nutritional yeast
1 1/2 Tbsp. dried oregano
1/2 Tbsp. onion powder
1/2 Tbsp. garlic powder
7-8 oz. pasta ribbons, spirals or shells
1/4 cup tamari or substitute
1/2 tsp. sea salt
1 Tbsp. dill weed
1/2 Tbsp. herb salt such as Herbamare
1/2 tsp. black pepper
fresh basil leaves, a handful
1. Prepare beans. Drain and set aside.
2. In a medium-sized soup pot, sauté the diced onion and celery. Add the carrots. When they partially soften, add the zucchini.
3. In a blender, blend two cups of water with the tomato paste, parsley, yeast, oregano, onion and garlic powder. Return to the pot. Simmer for a while.
4. Cook pasta separately, until tender. Do not overcook. Rinse and drain.
5. Take half a cup of cooked carrots from the pot and place in the blender with 1 1/2 cups of water. Blend until creamy. Continue adding to the blender 1 1/2 cups of water, along with tamari, sea salt, dill weed, herb seasoning and pepper until thoroughly blended. Pour back into the pot.
6. Add fresh basil leaves to the soup pot. Add one to two more cups of water to the pot. Stir and simmer. Just before serving, remove basil leaves and add the pasta ribbons.