Here is our favorite soup recipe. It’s our vegan « lobster » bisque :
4 CS vegan butter
100gr fresh mushroom (or dried)
1 yellow onion (diced)
1 carrot (diced)
1 cloves garlic (minced)
2 CS vegetable broth
1 cup water
3 CS tomato paste
1 bay leaf in powder
1 teaspoon dried basil
1 cup coconut milk
Dried seaweeds (as much as you want)
sea salt – black pepper
Heat the vegan butter in a large soup pot.
Add the onion, mushroom and carrot and saute for about 8-10 minutes.
Add the garlic and sauté for one more minute.
Pour in the broth, water, seaweeds, tomato paste.
Stir to make sure the roux is all mixed into the liquid.
Add the bay leaf and basil.
Cover and cook over medium heat for 20 minutes.
Stir several times during these 20 minutes times to make sure it is not sticking.
Remove from the heat and let cool.
Blend until the soup is smooth.
Reheat the soup and add the coconut milk, salt and pepper.
Season to taste