Free How It All Vegan!: Irresistible Recipes for an Animal-Free Diet by Tanya Barnard, Sarah Kramer

unpeeled organic carrots in this recipe. The peel is where most of the nutrients reside, such as carotene (which the body converts into vitamin A), fiber, and calcium. It also makes this soup taste sweeter and more flavourful.
    1 small onion, chopped
    6-8 large carrots, chopped
    2 tbsp olive oil
    4 cups vegetable stock or water
    1 tsp salt
    1 cup soy milk
    1 tsp dried dill ( or 1 tbsp fresh dill)
    1 tbsp Braggs or soy sauce
    ½ tsp pepper

    In a large soup pot, sauté the onions and carrots in oil on medium heat until the onions become translucent. Add the stock and salt and simmer over medium heat for about 15 minutes, until carrots are tender. Remove half of the vegetables and blend in a blender or food processor with the milk, dill, Braggs, and pepper, and a small amount of cooking broth until smooth. Return mixture to the pot, mix well, and serve immediately. Makes 4-6 servings.

    TORTILLA CHIP SOUP
    This soup is deceptively simple. But it’s amazing with crumbled tortilla chips and avocado slices!
    1 small onion, chopped
    3 cloves garlic, chopped
    2 tbsp olive oil
    3 cups vegetable stock or water
    1 28-oz can diced tomatoes or
    5-8 fresh tomatoes, diced + ¼ cup water
    2 tbsp tomato paste
    2 jalapeno peppers, seeded and minced
    2 tsp cumin
    2 tsp chili powder
    tortilla chips, crushed (garnish)
    avocado slices (garnish)
    In a large soup pot, sauté the onions and garlic in oil on medium heat until onions are translucent. Add the stock, tomatoes, paste, jalapenos, cumin, and chili powder. Simmer for 20-30 minutes. Garnish with crushed chips and avocado slices. Makes 4-6 servings.
    MOMMA SARAH’S MATZO BALL SOUP
    Matzo balls can be made before-hand and refrigerated for use later. Just remember not to warm up the matzo balls in your broth; use a separate pot of warm water, and then add them to the soup bowl just before serving. You can use matzo balls in all sorts of different soups. This simple broth is my favourite. It reminds me of the soup my dad used to make me whenever I had a cold. This recipe has been adapted for all of us vegan Jews.
    Simple Broth:
    2 medium carrots, chopped
    splash of olive oil
    4 cups vegetable stock
    3 stalks green onions, chopped *
    ½ cup peas *
    In a medium pot, sauté the carrots in a splash of oil for 5-8 minutes on medium heat until tender. Add the stock, onions, and peas and simmer for another 5 minutes. Portion out into bowls and then add your matzo balls. Makes 2 servings.
    * You can add any other vegetables you like to this broth. When I make this when I’m ill, I like to keep it simple.
    Matzo Balls:
    ½ cup matzo meal
    2 tbsp potato starch
    1 tsp salt
    cup vegetable stock or water
    In a medium bowl, stir together the matzo meal, starch and salt. Add the stock and stir together well. Cover bowl and place in refrigerator for 20-30 minutes. Once chilled, roll about 1 tablespoon of dough into a ball. Set aside and repeat until all the dough is gone. Bring a medium pot of salted water to a brisk boil. Reduce heat to medium-low, drop balls into water, and boil gently for 20 minutes, making sure they don’t stick together. Keep an eye on them, because if the water boils too vigorously the balls will fall apart. A good indication that they are done is when they float to the top of the pot. Makes 10-12 balls.
    Have broth ready in bowls. Remove matzo balls with a slotted spoon and place in broth.
    BUTTERNUT TOMATO SOUP
    Autumn captured in a soup. Butternut squash, a variety of winter squash, is spectacular in soups.
    4-6 cloves garlic, minced
    1 tbsp fresh ginger, grated
    1 medium butternut squash, peeled & cubed
    1 tbsp olive oil
    1 cup vegetable stock or water
    1 28-oz can of diced tomatoes or
    5-8 fresh tomatoes, diced + ¼ cup water
    salt (to taste)
    pepper (to taste)
    1 cup soy milk
    croutons (garnish)
    2-3 stalks green onions, chopped (garnish)
    In a large soup pot, sauté the garlic, ginger, and squash in oil on low-medium heat until the garlic is softened. Add the stock, tomatoes,