Binne's always delish tortilla soup

Pre cook 1 cup black beans, set aside. In a big soup pot, pop 1 tsp mustard seeds in about 2 tbs coconut oil. Then add about 1 tsp ground cumin and 1/3 tsp ground corriander, and almost immediately add 1 med carrot, finely shredded, and one small celery stick finely diced. Sautee on med for a few mins and add 1 cup chopped cabbage. Fry this until things are getting soft and add 1 tsp smoked paprika and 1 tsp regular paprika ( sub either reg paprika or chili powder A-OK), and about 1 tbs dried parsley and 3/4 tsp dried oregano and 1/2 tsp fresh cracked black pepp. Stir for a few and then add 1 large coarse chopped tomato, fry a few mins longer, add 1 tsp turmeric and salt I taste (1 tbs?). Then add about 8 cups water and beans. Then add 3 cups baby spinach. Bring to a LOW simmer and after spinach wilts enough turn heat off, then add about 5 small, thin sliced fresh small corn tortillas ( u don't have to fry, u could use chips etc) and about 3/4 cup fresh chopped cilantro and juice of 1/2 fresh lime. Stir, let sit 5 mins, offer and serve! Could add shredded jack cheese on top, cotija even better.

Barley Soup by Cintamani

 Barley Soup- today's lunch and dinner.

Ok- kochana- you take handful of barley put into the 3 l. of water with few bay lives and allspice and spoon of butter and let it cook for 15-20 minuts. Peal 2 carrots and 2 parsley roots, grate it and fry on 1 spoon of butter on your frying pan for 5-10minut. Add to the boiling barley with 4 potatos (cat them in cubes) cook till potatos and barley are soft. add tons of chopped parsley and galons of cream. Do not forget about salt. Smacznego!

Borscht by Rohini

Borscht

1 1/2 c potatoes
1 c beets
4 c water
1-2 T butter
1 t caraway seeds
hing
salt
1 stalk celery
1 medium carrot, diced
3-4 cup cabbage, cut not too small
grated black pepper
2 T(ish) apple cider vinegar
2 T (ish) brown sugar
1 t dried dill
1 c tomato puree

Cook potatoes and beets separately. Melt butter, add hing and caraway seeds, add celery, carrot, cabbage and 2 c water. Cook till done, add potatoes and beets, tomato puree and spices and herb. Serve with sour creme and extra dill.

Borscht by Bhumi

Peel and grate some beets. Place them in a pot with a nice amount of water along with a bay leaf, salt, pepper and some hing and boil for just a few minutes. Add some corn kernels either fresh or frozen. Chop some fresh... dill and add. In a separate pot, melt a stick of butter and add some flour like you are going to make a bechemel sauce. Mix a tub of sour cream with some water and add to the flour mixture and then add to the soup and whisk it until all the lumps are smoothed out.  

You want the soup to have some body but not be thick.

I also like to add some "garnish" beets that are made by boiling a whole beet till soft and then cutting into tiny cubes and adding.

Boulettes de Pommes de Terre en Minestrone by Dharmas

So to do this recipe need:250g of Potatoes,250g of Green Peas,2 Carrots,1 branch of Celery,2 Onions,250g of Broccoli,1 Tomato,100g of Flour,4 Twigs of Basil,30g of Parmesan,3 big spoons of Olive Oil,Salt&Pepper ... Cook the Potatoes in water till cook.Put the Tomato in the boiling water of the Potatoes for around 1min then take it out and peel it.Cut it up and put it in a bowl and add 3spoons of Olive Oil,The Parmesan&Pepper and mix it up.In another big pot put the Carrots&Onions&Celery&Green Peas&Salt couver with water let it cook and then add the Broccoli.Once the Potatoes cook peel them.Cut them and put them in bowl and smash them with a fork add the Basil&Salt&Pepper and slowly add the flour.Then put flour on a table and roll small balls.Then put Potato balls in a plate with a little flour like that they don't stuck.Then boil water in a pot and put the balls in the boiling water and once they come to the top of the water take them out .Then once all the vegetables cook.Take the pot of the flame and add the Tomatoes with the Parmesan that's in the bowl.Then add the balls of Potatoes!The first time i did this recipe and it was very yummy!:)

Roasted Vegetable Soup by Keli Cancala

Today we had roasted vegetable soup and romantic french sesame seed sourdhough bread... simple but love it.
Soup recipe:
In general, roast any vegatable you like, then blend and spice.
The one I made today had butternut squash and sweet red pepper as key ingredients in it, and a bit of parsnips, carrott and sweet potato. Roasted them in a bit of ol...ive oil, salt, thyme and rosemary (not to over roast). Blended and cooked a bit more with extra added water, coconut cream, freshly ground almonds and extra spices like ground cumin, chili powder, ground nutmeg, black pepper and extra salt.

Vitality Broth/Nutritional Yeast Soup by Sadie

This was the one I did: Sadie's Vitality Broth, from Vegan Vittles by Joanne Stepaniak and I'll post it "as is":

6 cups water
1 15-ounce can garbanzo beans (about 1 1/2 cups) rinsed well and drained
4 Tbsp nutritional yeast
1 Tbsp minced, fresh... parsley or 1 tsp dried parsley flakes
1 tsp salt
1 tsp toasted sesame oil or corn oil (I always u...se the sesame)
1 tsp onion granules (I skip this)
1/2 tsp paprika
1/2 tsp ground coriander
1/2 tsp garlic granules (I usually just skip this but sometimes will add asofetida)
1/8 tsp turmeric
3/4 cup orzo or any other uncooked small pasta of your choice

Place all the ingredients except the pasta in a 4 1/2 quart saucepan or Dutch oven, and bring them to a boil. Add the pasta to the boiling mixture, and stir well. Reduce the heat slightly and simmer the soup, stirring occasionally, until the pasta is tender, about 20 minutes.

(Now as you will all discover soon enough, I am a lazy cook and since I am willing to eat the chickpeas out of the can I see no reason to drag the whole thing out. Once my water and ingredients are boiling, I just add my pasta and cook it just as I would normally cook pasta...none of that simmering nonsense, lol, cuts the cooking time literally in half.)