Recipe of No.7 Soup (vegan) in 23 Minutes at Home

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special 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.

This is so easy and delicious, I know it will. These hearty vegetarian soups, stews and chilis will warm you up on cold days! Find a variety of healthy soup recipes that will fill you up here.

No.7 Soup (vegan) is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. No.7 Soup (vegan) is something that I have loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make No.7 Soup (vegan):

1. Prepare Splash coconut oil
2. Prepare 1 large yellow onion, cut in half and finely shredded
3. Make ready 3 garlic cloves, minced
4. Get 1 celery stalk, sliced
5. Prepare 250 g woodland or shitake mushrooms, roughly chopped
6. Take freshly ground sea salt and white pepper
7. Make ready 3 cm piece turmeric, shredded
8. Take 3 cm piece ginger, finely shredded
9. Take 6 cups stock (preferably chicken bone stock)
10. Get 1 head bok choy, bottoms off and loosely chopped
11. Make ready To serve
12. Prepare handful kale, torn off the stalks
13. Get 1 carrot, finely shredded
14. Make ready 1/2 avocado, thinly sliced (optional)
15. Prepare 1/2 red chilli, thinly sliced (optional)

This simple vegan tomato soup gets its creaminess from light coconut milk. This simple vegan tomato soup gets its creaminess from light coconut milk. I'm so not ready for it to be Monday already, yet here we are on tax day—my favorite day of the year. See more ideas about Vegan soup, Soup recipes, Vegan soups.

Instructions 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.

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