This soup reminds me of Mexican chicken soup
so I thought why not Veganize it ?
This soup is delicious and leaves your tummy warm and cozy! Recipe:
2 parpik (red and orange)
2 cans beans (kidney, black and rinsed)
70 gtomato paste 70
2 garlic gloves (minced)
400g Can chopped peeled tomatoes
70g tomato pate
3 ml curry
1 dl chili sauce heinz
15ml soy sauce
1 ml cumin
30 ml paprika
15 ml garlic powder
1 ml cayenne pepper
2 Bay leafs
2 vegetable stock
1,5 Liter of cold water
salt and black pepper to the taste
200 g cheese cream
1 dl unsweetened soy milk
Add oil, garlic and onion(chopped) into the stockpot low/ medium heat cover pan and cook for
Meanwhile prepare carrots, peeled and chopped into rounds
chop paprika, leeks and can of chopped peeled tomatoes into the pot.
Cook for another 5 min.
Add all the spices, 2 vegetable stock, soy sauce, can of tomatoe paste, 1/2 dl heinz and 1,5 liter of water cover pot and cook on a low heat for 10-20 min.
Next add cheese cream and soy milk cook for another 10-20 on low heat.
Serv with nacho chips ! also you can make garlic bread.
2 minced garlic
salt to the taste
2 spoons vegan butter
Properly greas a bread with butter mixture
put in oven on a baking pan on 200 degrees for 10-15 min.