No.7 Soup (vegan)
No.7 Soup (vegan)

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, no.7 soup (vegan). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Find Deals on Vegan Soup in Boxed Meals on Amazon. This rich and satisfying soup is made with coconut cream and spices for a simply delicious appetizer. My vegan daughter and I will be making it tonight for Halloween 🙂 using the shavings from the pumpkins we carved. My vegan daughter and I will be making it tonight for Halloween 🙂 using the shavings from the pumpkins.

No.7 Soup (vegan) is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. No.7 Soup (vegan) is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have no.7 soup (vegan) using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make No.7 Soup (vegan):
  1. Take Splash coconut oil
  2. Make ready 1 large yellow onion, cut in half and finely shredded
  3. Make ready 3 garlic cloves, minced
  4. Get 1 celery stalk, sliced
  5. Take 250 g woodland or shitake mushrooms, roughly chopped
  6. Make ready freshly ground sea salt and white pepper
  7. Take 3 cm piece turmeric, shredded
  8. Get 3 cm piece ginger, finely shredded
  9. Take 6 cups stock (preferably chicken bone stock)
  10. Prepare 1 head bok choy, bottoms off and loosely chopped
  11. Make ready To serve
  12. Take handful kale, torn off the stalks
  13. Get 1 carrot, finely shredded
  14. Prepare 1/2 avocado, thinly sliced (optional)
  15. Get 1/2 red chilli, thinly sliced (optional)

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Steps to make No.7 Soup (vegan):
  1. Heat the oil in a large pot over medium heat, add the onions and saute for 5 minutes until translucent.
  2. Add the garlic and cook for a further minute.
  3. Add the celery and mushrooms and saute for around 10 minutes.
  4. Add in the salt, pepper, turmeric, ginger and stock and bring to the boil. Cover and simmer for at least half an hour if using bone stock or at least an hour if using water or vegetable stock.
  5. Add the bok choi, carrot and kale just before serving.
  6. Top with avocado slices and chilli to taste.

The old adage that you should 'feed a cold, starve a fever' isn't exactly true. Regardless of whether one has a cold or a fever, it's essential to consume enough nutrients to give the body the energy it needs. This vegan chicken noodle soup recipe is from my cookbook Great Vegan Meals for the Carnivorous Family. See more ideas about Vegan recipes, Recipes, Food. Add the garlic and cook for a further minute.

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