Plant-Based Burger Soup (Printable Version)
# What You'll Need:
01 -
1 tablespoon veggie oil (for the main dish).
02 -
1 medium chopped onion (for the main dish).
03 -
2 medium celery ribs, chopped small.
04 -
2 medium carrots, cut into cubes.
05 -
3 cloves garlic, finely chopped (for the main dish).
06 -
3 tablespoons regular white flour.
07 -
1 (14 ounce) tin thick coconut milk.
08 -
2 cups plain plant milk without sweeteners.
09 -
1 cup water from the tap.
10 -
1 medium brown potato, chopped into chunks.
11 -
3-5 veggie stock cubes.
12 -
1/4 cup nooch (yellow flaky stuff).
13 -
2 tablespoons spicy sauce with vinegar.
14 -
1 tablespoon regular yellow mustard.
15 -
1 teaspoon dried thyme leaves.
16 -
1 tablespoon veggie oil (for the topping mix).
17 -
1 small chopped onion (for the topping mix).
18 -
2 cloves garlic, minced fine (for the topping mix).
19 -
2 cups already cooked brown lentils.
20 -
1/2 cup walnuts crushed into tiny bits.
21 -
2 tablespoons dark soy sauce.
22 -
1 tablespoon plant-based Worcestershire sauce.
23 -
1 teaspoon ground cumin spice.
24 -
1 teaspoon red wine vinegar splash.
# Preparation Steps:
01 -
Warm oil in big soup pot, cook onion, celery, and carrots until soft for about 10 minutes. Toss in garlic and flour, stir for a minute.
02 -
Stir in plant milk, coconut milk, water, potato chunks, stock cubes, nooch, hot sauce, mustard and thyme. Let bubble gently for 20 minutes.
03 -
Cook onion and garlic in oil. Throw in lentils, crushed walnuts, and all flavorings. Keep cooking until dry.
04 -
Take about a third to half of your soup and blend it up for the right thickness. Taste and add salt if needed.
05 -
Pour soup in bowls, top with your lentil mixture and any extra goodies you like.
# Additional Tips:
01 -
You can make lentils the day before or grab canned ones.
02 -
Blend a little or a lot depending on how thick you want it.
03 -
Add whatever toppings sound good to you.