Member Training
Lesson 1 – Vegan Soups


This lesson, as with all the lessons will be reflected within the downloadable PDF manual that you received as part of your membership. Please use this guide as you learn all of the recipes, as we further illustrate the variety of tips and tricks in the Vegan Fusion style of food creation we offer you during this entire online course.

Vegan Fusion Technique: Basic Knife Cuts

Before digging really deep we need to learn the basic knife cuts to allow you to properly prepare your vegan dishes.

Vegan Fusion Technique: One Pot Soups

The simplest type of soup to create is a ‘one pot soup’. It basically involves adding ingredients to a pot with water or vegetable stock, cooking until done, seasoning and enjoying. The length of time to complete the cooking will depend upon the ingredients selected. There are countless varieties of this theme, and even using the same main vegetables, by altering the spices, you can create an infinite array of soups.

The first soup is a classic example of a one pot soup. It provides a template for many variations. We have a base, which consists of onion, garlic, celery and water or stock. These ingredients can form the base for any soup you create. Then we add vegetables to create a particular type of soup. Here we use tomatoes and spinach to create a Florentine soup. By altering these main vegetables you define the soup. If we simply substitute the tomatoes and greens with an equal amount of broccoli, we would have a broccoli soup.

Next we add the herbs and spices to create a particular ethnic flavor. Here we use Italian herbs and spices. If we changed the herbs from Italian (parsley, basil, oregano) to Indian, the soup would be an Indian soup etc. After this, you can then add even more excitement by adding beans, tofu or grains. Each combination will create a completely different soup.

Vegan Fusion Technique: Blended Soups

The second type of soup is a blended soup. There are several ways to make delicious creamy plant based soups. This Vegan Fusion technique involves adding the ingredients that will make the soup creamy and blending.

To begin, prepare the soup as you would for a one pot soup. Then add an ingredient to make it creamy and blend some or all of soup. For texture, you can then add chopped veggies, beans or tofu. Adding fresh minced herbs after the soup is blended gives a nice color contrast.

Ingredients we use to create creamy texture in soups include:

  • nuts and seeds – raw or toasted
  • nut and seed butters
  • silken tofu
  • starchy vegetables such as potatoes or yams
  • nut milks like almond or macadamia, coconut, soy or rice milk
  • grains such as rice
  • arrowroot, irish moss, kudzu root powder, tapioca flour and other thickening agents

Try blending in some of the following nuts:

  • Brazils
  • Cashews
  • Chestnuts
  • Hazelnuts (Filberts)
  • Macadamia
  • Pecans
  • Pine Nuts
  • Pistachios
  • Walnuts
  • Almonds (preferably without skins)
  • Peanuts (peanuts are actually legumes)

Vegan Fusion Technique: Creating Soup stock

Soup stock adds depth to dishes and is a great way to use vegetable trimmings from the preparation of other dishes. It is a versatile and wonderful ingredient to have on hand. Use it for sauces, sautéing, consommés, and a warm broth or use it in any of the recipes calling for vegetable stock.

For a simple soup stock: Save clippings and scraps of vegetables used in preparing other recipes. Place them in a large, thick-bottomed stock pot on low heat with water to cover and simmer until all veggies are completely cooked. Their flavor will be imparted to the broth. Experiment with different vegetables and herbs until you discover your favorite combinations. Strain well, add salt and pepper to taste.

Try using potatoes, celery, carrots, onions, parsley, parsnip, zucchini, leeks, corn cobs and garlic. Many avoid using vegetables that become bitter such as bell peppers, radishes, turnips, broccoli, cauliflower and Brussels sprouts. It is not necessary to add dry herbs or spices to a stock as it becomes flavorful unto itself. Some would use bouquet garni in mesh and remove. The stock may be frozen and defrosted for future use. You can even pour broth into ice cube trays, freeze and use as needed.