This recipe was developed by my daughter, and it's so good that we make it almost every week lately! Despite the luxuriousness of this soup, it is not high in calories. It makes a good main dish or, in a small bowl, the perfect start to a good dinner.
This soup tastes very rich and creamy, despite being quite low in calories. It is a great beginning to a vegetarian meal.
Adzuki Beans cook up quickly and are higher in protein and lower in calories than many other beans. In this chili, they provide great texture and flavor! To learn how to cook up adzuki beans, click here!
I like to serve cups of this soup at the beginning of a special vegetarian meal, but it makes a good main course when served with a salad and bread.
When I am dieting, I like to substitute chayote for potatoes in many dishes. They have less than half the calories, and provide the same filling, satisfying texture. This vegan soup is especially appreciated on those cooler Fall evenings.
Delicious served in bowls with a crusty bread, or spooned on top of a bed of brown rice, this is a healthy American Southern dish for the whole family.
The mild curry flavor in this soup is delightful. With the textured soy protein, lentils, and brown rice, you will have a high protein, low fat main dish soup that the whole family will like.
I use the leaves, stems and peeled bulb of the kohlrabi in making this delicious vegan chowder. The corn rounds can be eaten most easily by lifting with your soup spoon and eating around the cob.
I buy my beef-flavored soya chunks from Betta.com. They are tender, yet meaty, and they really taste like beef. This hearty soup tastes even better the second day!