Best Vegan Cream Of Romaine Lettuce Soup With Garlic Mushrooms And Recipes

Vegan Creamy Lettuce Soup image

Provided by Ex-Pat Mama

Categories Vegan

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 head lettuce, leafy not iceberg
2 tablespoons olive oil
1/2 large onion, chopped
1 lb potato, chopped
3 cups vegetable stock
1 1/2 teaspoons salt
2 tablespoons parsley, chopped
1 lemon
300 g tofu, silken style

Steps:

Wash and spin lettuce and set aside.
In a 4 quart sauce pan, cook the onion in the olive oil until slightly browned and soft.
Add the potato, veggie stock,lettuce and salt to the pan and bring to a boil. The lettuce will fill the pan to overflowing at first, but it will cook down - be patient. After the soup comes to a boil, turn it down and allow to simmer for about 20 minutes - or until the potatoes are soft.
Remove from heat. Squeeze the lemon juice into the soup. Put the tofu into the soup and mix completely with an immersion blender.
Eat hot or cold.

Nutrition Facts : Calories 218.7, Fat 9.8, SaturatedFat 1.4, Sodium 912.3, Carbohydrate 27, Fiber 4.6, Sugar 3.3, Protein 8.8

Vegan Cream of Romaine Lettuce Soup?! With Garlic Mushrooms And image

Provided by hungry vegan

Time 30m

Yield 10 serving(s)

Number Of Ingredients 15

3 carrots (chopped)
20 small mushrooms (chopped-the smaller the better)
1 head romaine lettuce
1 tablespoon salt
1 dash pepper
1/2 tablespoon cinnamon
1/2 tablespoon nutmeg
1 cup whole wheat flour
1/2 tablespoon cashews (finely ground)
2 tablespoons almonds (finely ground)
2 tablespoons flax seeds
1 cup soymilk (fortified with calcium and B12)
7 cups water
4 tablespoons olive oil
3 garlic cloves (finely chopped)

Steps:

Put romaine lettuce through food processor (or finely grate).
On medium-high heat, in a pan with 2tbsp olive oil, fry mushrooms, garlic, pepper to taste.
Heat 1 cup of water, 2 tbsp olive oil in a large pot.
Add carrots, lettuce, flax seeds and salt to pot.
In a large bowl mix soymilk, water, flour, cinnamon, nutmeg, ground cashews, ground almonds.
When carrots get soft, dump garlic mushrooms into pot and add flour/water mixture.
Stir, and add salt and pepper to taste.
Enjoy!
You can put the whole soup through the food processor so it is smooth, or enjoy with yummy chunks of carrot and mushroom -- Great to store extra in fridge and enjoy later.

Nutrition Facts : Calories 151.1, Fat 8.5, SaturatedFat 1.2, Sodium 743, Carbohydrate 16.2, Fiber 4.9, Sugar 2.3, Protein 5.2