52 | SOUPS RED PEPPER SOUP The colour of this soup is magnificent and brings to mind strawberry daiquiris sipped while watching a Caribbean sunset. 1 Tbs oil or enough to coat bottom of pan 1 tsp curry ½ tsp ginger 1 large onion, chopped 5 large red peppers, chopped 1 apple, chopped 1 large piece cooked pumpkin, chopped 4 cups parave chicken stock Heat oil over moderate heat; Add curry and ginger and sauté until fragrant. Add onions and sauté for two minutes then add remaining vegetables, stirring occasionally. Fry about 15 minutes. Add stock and fry 15 minutes more. Hand Blend or liquidize. When cool pass through strainer. Can be served hot, warm or cold. Garnish with vegan yoghurt steeped in saffron or a little turmeric. NOTE: Can be prepared with yellow peppers too. TOFU NOODLE SOUP https://ilovevegan.com/ by Brittany Serves: 4 1 block firm tofu, pressed 2 Tbs soy sauce 1 Tbs olive oil 2 cloves garlic, crushed ½ tsp ground ginger 1 Tbs soy sauce 1 carrot, peeled and chopped 1 rib celery, finely chopped 1 cup kale, destemmed and finely chopped/spinach/mangold 5 cups vegetable broth 1 cup mushrooms, sliced ½ cup frozen peas 2 cups cooked soba noodles/ whole wheat pasta
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