Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, super fiber vegan soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Super fiber vegan soup is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Super fiber vegan soup is something which I have loved my whole life. They are fine and they look fantastic.
LOOKFANTASTIC Is A Global Beauty Authority, Trusted By Millions. Huge Selection on Second Hand Books. Here is how you cook it. The ingredients needed to make Super fiber vegan soup: Use of ready cooked chikpea.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook super fiber vegan soup using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Super fiber vegan soup:
- Get 300 ml ready cooked chikpea
- Take 300 gm fresh aspragus
- Make ready 200 gm frozen mixed vegetables
- Take 2 tablespoon ginger powder
- Make ready 1 teaspoon salt
- Get 1 tablespoon Black pepper
- Take 1 tablespoon garlic powder
- Make ready 1 teaspoon chili flakes
- Take 1 teaspoon cumin powder
- Make ready 2 tablespoon olive oil
- Get 4 dl oatmilk (vegan)
- Make ready 500 ml water
- Make ready 1 tablespoon tapioca power (mixed in water)
- Get 1 tablespoon cooking oil
This satisfying, low-fat, low-calorie vegan soup provides three of your five-a-day. Homemade tortilla soup is easy to make vegetarian with healthy and high fiber kidney beans for protein and kids will love the simple flavors and a cheddar cheese topping. Try adding diced tofu or seitan for. This makes a very thick vegetarian split pea soup.
Steps to make Super fiber vegan soup:
- Cut the aspragus into half size. Keep the top part a side for topping use. The bottom part, peel of the skin and put a side that will cook with the soup.
- Warm up the 3 liter pot. Add in olive oil and continue to add in all the ingredients except the chikpea, frozen vegetables and the bottom part of the aspragus.
- Stir it around 1 to 2 minutes then add in the bottom part of the aspragus. Stir it a while then continue add in the chikpea and the frozen vegetables.
- After that add in 500ml water. Continue to let it boil for 20min in medium heat. After 20min add in oatmilk and turn up the heat to boil it up for around 5 minutes
- Then remove the soup pot a side and use the hand mixer to mix all the ingredients into liquid.
- After that, put back the soup pot on the stove then add in the tapioca powder water to make the soup texture thicker.
- Then warm up the frying pan, add in 1 tablespoon cooking oil and add in the top part of asparagus. Slightly fry it and add 1 tablespoon water and continue fry for 3 min in high heat, sprinkle pink of salt and pepper. Then is ready to serve as the topping on the soup.
Try adding diced tofu or seitan for. This makes a very thick vegetarian split pea soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry. Seasonings can be altered to taste.
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