Vegan Recipes

Carrot apple tangelo soup with gluten free toast

So, the spirit moved me to get a Vitamix this week. In addition to some pretty awesome sauces and smoothies, I’ve also made soup!

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This carrot apple tangelo soup started out as Vitamixtake. I wanted to make a smoothie or a juice but I didn’t add enough water. Don’t quote me on this, but I believe I used two apples, one tangelo and 2-3 carrots. It’s been a few days and my memory is hazy. Anyway, When all was said and done, my “juice” had the consistency of soup. Disappointed, but undaunted, I set it aside in the fridge and decided I would eat it later in the week.

Well, later arrived today. The first task was to tone down the sweetness. I blended the soup with about a 1/4 cup of vegan Daiya cheddar, which darkened the color and made the taste more savory. I took a handful of kale and massaged it to soften the texture. Then, I sautéed the kale in EVOO with three slices of Food Merchant’s polenta, fresh garlic, 1/4 cup red onions and shiitake mushrooms. Meanwhile, I transferred the soup from the Vitamix to a pot on medium heat and added sea salt and nutmeg. When the veggies were done, I added them to the soup.

For the toast, I grilled two slices of gluten free bread in EVOO, sliced them diagonally and arranged in the gorgeous soup. Ground some fresh black pepper over the dish and voila! An incredible, vegan lunch.

Dessert was a peach, apple, ginger smoothie, also made with the Vitamix.. Yum!

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