YOUR FRIENDS' ACTIVITY

    Classics, Souped Up: 10 Timeless Stews Gone Vegan

    Photo by: Kathy Patalsky
    Creamy Baked Sweet Potato Soup
    Ingredients:
    1 large sweet potato
    1 cup soy milk (room temp)
    1/2 cup vegetable broth
    1/8 tsp salt
    2 Tbsp tomatoes, chopped
    2 tsp chives, ... more 
    Photo by: Kathy Patalsky
    Creamy Baked Sweet Potato Soup
    Ingredients:
    1 large sweet potato
    1 cup soy milk (room temp)
    1/2 cup vegetable broth
    1/8 tsp salt
    2 Tbsp tomatoes, chopped
    2 tsp chives, chopped
    1-2 Tbsp green onion, chopped
    1/4 tsp orange or tangerine zest
    Directions:
    1. Bake sweet potato in the oven - about 40 minutes at 400 degrees.
    2. Remove skin from potato. Place in blender along with milk, veggie broth, salt and citrus zest.
    3. Blend until silky smooth. Pour into serving bowls.
    4. Top with tomatoes, onions and chives. Serve warm!
    less 
    1 / 10
    Fri, Jan 4, 2013 3:54 PM EST
    Share to Facebook Share to Pinterest Share to Twitter
    This is the season for soup! Soup makes a delicious, warming dinner meal and leftovers are perfect for re-heating the next day for lunch or dinner. And when it comes to soup recipes, we all have our classic favorites like minestrone, French onion and broccoli cheddar. Here are 10 classic soup recipes gone vegan! Some of these recipes may be vegetarian to begin with, but by following these recipes you will ensure that they are all vegan. - By Kathy Patalsky



    MORE ON BABBLE


    19 delicious recipes you'd never guess are vegan


    10 simple food resolutions to help get you back in shape this year


    The 25 healthiest foods for under $1

    SUPPER CLUB PICK

    • Childhood Favorites from the Shine Supper Club
      View Photos
      Childhood Favorites from the Shine Supper Club

      My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an