Quickie Vegan Paprika Potato Soup Recipe

This recipe is a bit similar to tomato soup. For the tomato taste, you can either use tomato ketchup or canned tomato paste. Tomato ketchup normally has sugar added in to it but canned tomato paste does not. Therefore it you use canned tomato paste; you will need to balance the sour taste with a little sugar.
I used paprika to spice up the soup a little and it resulted in a totally new flavours! I love the aroma of toasted bell peppers, which is actually the ingredient used to make paprika. I have also added garlic to this dish but it you do not take garlic, it is ok to exclude it. For the creamy taste, you can use either cream or vegan cheese. If you like the soup to be smooth and without any chunky ingredients in it, then you can blend it. Feel free to add vegetable like celery or lettuce for additional flavour and fibres!

Ingredients
Potato, 1 pc, cut into cubes
Tomato, 1 pc, minced
Tomato Ketchup, 10 table spoons (or one small can of tomato paste, add a little sugar)
Vegan cheese (or normal cheese if you are not a full time vegan), 3 table spoons
Corn, ½ cup
Garlic (optional), 2 cloves, minced
Olive oil, 2 table spoons
Water, 2 rice bowls
Salt to taste
Paprika powder, 1 teaspoon
Bay leaf, 1 pc
Oregano, a dash
Thyme (dried), ½ teaspoon
Pepper, a dash
Soya sauce (optional), 1 teaspoon

Put water into a pot and bring to a boil. Add in the ingredients. Lower down the heat and let it boil for around 20 minutes. Serve with toast or crackers!

Vegeroni Pasta in Tomato Soup

I love to use Vegeroni pasta in my recipe. It is a good way to get my kids to eat some greens. The green coloured vegeroni has spinach powder in it and the red ones have carrot powder. Therefore these Vegeroni are naturally coloured using plants produce!
This recipe goes down well with our appetite especially on cool rainy or snowy days.
Here is my recipe for Vegeroni Pasta in Tomato Soup

Ingredients
Vegeroni, any desired amount, put in boiling water and cook until it turns soft. Drain away excess water

Tomato Soup
Tomato paste, 1 small tin
Fresh tomato, 2pcs
Garlic, 3pcs
Onions, 2 pcs
Celery, 2 stalks
Cream, ½ cup
Bay Leaves, 1 pc
Thyme, 1 teaspoon
Oregano, 1 teaspoon
Salt to taste
A little olive oil

Put water in pot and bring to a boil. Add in all the ingredients and cook until soft. Take out the bay leaves. Take out all the solid ingredients from the soup using a sieve. Put the solid ingredients in a blender and blend until the texture turns smooth. Put it back into the soup. Pour the soup over the vegeroni and serve. You can garnish it with parmesan cheese. Happy Cooking!

Vegetarian Tomato Soup Recipe

I love to cook tomato soup for supper, especially during rainy days. Nothing beats a good hot soup during the downpour and when the weather is cold. I guess, tomato soup is everyone’s favourite and my kids love it very much.
This is my version of tomato soup.

Ingredients
Potato, 2 pcs, boiled and smashed into puree
Tomato Puree, 1 small tin
Tomato, 2pcs, blended finely
Onions, 2 pcs, chopped finely
Butter, 1x1x1 square inch
Salt to taste
Sugar to taste
Oregano, ½ teaspoon
5 cups of water

Add some oil in pot and sautéed onions until fragrant. Add water and bring to a boil. Put in the potato, tomato puree, onions, butter, salt and sugar to taste. Add the oregano. Bring to a boil. You can blend the soup in the blender if you want too if you don’t like chunks of ingredients floating in your soup. Bon Appetite!