Rest Haven Seventh-day Adventist® Church

To fully experience Christ through the worship of God, the caring of one another, and the uplifting of humanity.

Soups

Vegan Vegetable Soup, the Way Soup Should Taste

Recipe by Bob Betts

Vegetables

  • 2 cups diced beets
  • 2 cups diced potatoes
  • 1 cup diced small white turnips
  • 1 cup sliced/diced zucchini
  • 1 cup chopped cabbage
  • 1 cup sliced/diced carrots
  • ¾ to 1 cup sliced/diced mushrooms
  • 2 cloves pressed garlic
  • ½ cup sliced celery
  • 1 cup chopped onions
  • 1/2 cup cut green beans
  • 1 cup frozen peas or corn
  • 1 handful of fresh chopped dill
  • 1 – 540 ml can tomatoes (Petit cut with garlic and olive oil)

Condiments

  • ½ tsp Seasoning Salt
  • 2 Tbsp Better Than Bullion - Vegetable Flavouring, plus 6 cups water  (or, substitute 6 cups a vegetable broth in place of Bullion and water)
  • 1 ½ tsp balsamic vinegar
  • ¼ tsp Rosemary

Directions

  1. Sauté carrots 10 to 15 min with celery, mushroom, garlic & onions in small amount of olive oil before adding to Dutch oven.
  2. Add the remaining ingredients.
  3. Peas or corn can be added 5 min prior to serving. (Optional)
  4. Salt to taste.

Add water as needed.

 

Chai Butternut Squash Soup

 

Ingredients

  • 1 medium squash*, peeled, seeded and diced
  • 1 small white onion, diced
  • 1 apple, cored, peeled and diced
  • 1 carrot, peeled and diced
  • 2 cups vegetable stock
  • 2 cloves garlic, minced
  • 1-2 chai tea bags
  • 1/8 tsp cayenne, or more to taste

After cooking

  • 1/2 cup canned coconut milk (unsweetened)
  • Salt and pepper to taste
  • Optional garnishes: swirl extra coconut milk and/or sprinkle of ground cinnamon

 

Directions

Slow Cooker Method:

  1. Add all ingredients except the coconut milk to a small (4-quart) slow cooker or large (6-quart) slow cooker.  Toss to combine.  Then nestle a chai tea bag (or use two, if you’d like extra chai flavor) into the mixture so that it’s completely submerged in the broth.
  2. Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. 
  3. Remove and discard the chai tea bag.
  4. Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Stir in the coconut milk until combined.  Then taste, and season with a few generous pinches of salt and pepper as needed.  (Feel free to add in more cayenne too, if you’d like.)
  5. Serve warm, topped with your desired garnishes.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

PREP TIME: 15 MINS            TOTAL TIME: 4 HOURS 15 MINS              COOK TIME: 4 HOURS

 

 

Instant Pot (Pressure Cooker) Method:

  1. Add all ingredients except the coconut milk to the bowl of an Instant Pot.  Toss to combine.  Then nestle a chai tea bag (or use two, if you’d like extra chai flavor) into the mixture so that it’s completely submerged in the broth.  Close lid securely and set vent to “Sealing”.
  2. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 30 minutes.  Cook.  Then let the pressure release naturally, about 10-15 minutes.  Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there, then remove the lid.
  3. Remove and discard the chai tea bag.
  4. Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Stir in the coconut milk until combined.  Then taste, and season with a few generous pinches of salt and pepper as needed.  (Feel free to add in more cayenne too, if you’d like.)
  5. Serve warm, topped with your desired garnishes.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

 

PREP TIME: 15 MINS       TOTAL TIME: 1 HOUR 10 MINS     

COOK TIME: 55 mins (10 to high pressure, 30 cooking + 15 natural release)

 

*A medium-sized butternut squash should weigh around 3 lbs.

 

Modified recipe from https://www.gimmesomeoven.com/chai-butternut-squash-soup/

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