tofugazi

Pho from Cafe Th in Houston, TX

Savory Pumpkin Stew
Heat some vegetable oil in a stock pot.
Sautee 3 medium onions, diced, sprinkled with salt, until softened over medium heat. Add 2 tsp cumin and cook another few minutes until fragrant.
Add 4 cups roasted pumpkin, cut into 1 inch cubes, and 2 large or 4 medium potatoes, half waxy and half floury, cubed. (I used 1 large and 2 small, each a different kind and kept the skins on for color), 1 garlic clove, minced, and 1/2 tsp coriander.
Sprinkle with salt and add vegetable broth until everything is just covered.
Cover and bring to a boil then reduce heat and simmer for 20 minutes, stirring occasionally.  
Stir in 1/2-1 tsp chile paste, according to taste. 
De-stem 4 collard green leaves and mince. Reduce heat to very low and add collards, cook for about 5 minutes or until greens reach your preferred softness. 
Salt & pepper to taste. 

Carrot, Ginger, Cashew Soup
Soak 1/2 cup cashews in water to soften.
Melt 2 tbsp margarine in a large pot over medium heat.
Add 1 yellow onion, chopped into approximately 1/2inch pieces. Sautee 10 minutes.
Add 5 smashed cloves garlic and 4 tbsp minced ginger and cook until onion is soft and translucent. 
Add 5 cups vegetable broth and bring to a simmer.
Add 1.5 pounds carrot, sliced 1/4 inch thick. 
Cover and simmer for 15 minutes. Check carrots by piercing with a fork, if they fall apart they’re done.
Turn off burner and let soup cool somewhat. Stir in 1 tsp nutmeg.
In small batches pour into food processor or blender along with drained cashews and puree until smooth.

Salt & Pepper individual bowls to taste and garnish with parsley.

Blueberry Soup
Whisk 2 tbsp arrowroot powder into 1/2 c water in a small cup.
Heat 2 cups blueberries, fresh or frozen, and 1.5 cups water in a saucepan.
Either pre-blend blueberries & water in a standing blender or blend in saucepan with immersion blender.
When it comes to a simmer add the starch mixture, stirring rapidly, and 3/4 c sugar.
When the sugar has dissolved and the mixture has thickened, remove from heat.
Add the juice of 1-2 lemons (2-4 tbsp) and cinnamon to taste.

This soup is nice hot or cold. If enjoying it cold, on a sweltering summer day, let the soup cool before adding lemon and cinnamon. 

Creamy Tomato Soup garnished with daiya Mozzarella & Basil
recipe from the veganomicon 

Anything To Avoid This Essay Soup
Dice 4 small golden potatoes and add to large pot with 1.5 L vegetable broth and 2tsp dried rosemary, crushed in your palm. Cook over really low heat for 30min to an hour. The starch from the potatoes will give your base more body.

Slice carrot(s) into even width carrot coins. I used one carrot because I had a giant one the length of my forearm but 2 regular sized or 3 small ones is good. Add gradually to the pot, starting with the slices from the larger end(s) because they’ll take a little bit longer to cook. Add 1.5 cups frozen peas.
In a separate pot cook 1/3 lb (1/6 kg) noodles until just a little chewier than you like your pasta. I used whole wheat spirals! Drain and add to the pot of vegetables+broth.
Cook it all over medium heat for a few minutes. Salt & pepper to taste.