Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, no.7 soup (vegan). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Add the garlic and cook for a further minute. Add in the salt, pepper, turmeric, ginger and stock and bring to the boil. The old adage that you should 'feed a cold, starve a fever' isn't exactly true.

No.7 Soup (vegan) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. No.7 Soup (vegan) is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have no.7 soup (vegan) using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make No.7 Soup (vegan):

1. Get Splash coconut oil
2. Make ready 1 large yellow onion, cut in half and finely shredded
3. Make ready 3 garlic cloves, minced
4. Get 1 celery stalk, sliced
5. Prepare 250 g woodland or shitake mushrooms, roughly chopped
6. Prepare freshly ground sea salt and white pepper
7. Get 3 cm piece turmeric, shredded
8. Prepare 3 cm piece ginger, finely shredded
9. Get 6 cups stock (preferably chicken bone stock)
10. Make ready 1 head bok choy, bottoms off and loosely chopped
11. Prepare To serve
12. Prepare handful kale, torn off the stalks
13. Make ready 1 carrot, finely shredded
14. Make ready 1/2 avocado, thinly sliced (optional)
15. Get 1/2 red chilli, thinly sliced (optional)

Strain into another large pot, pressing on solids in strainer. Serve with rice and for additional sauce, use soy or fish sauce. If you want to, you can add what Filipinos call gabi gabi, which is a small taro root. Fry sage leaves in the butter.

Steps to make No.7 Soup (vegan):

1. Heat the oil in a large pot over medium heat, add the onions and saute for 5 minutes until translucent.
2. Add the garlic and cook for a further minute.
3. Add the celery and mushrooms and saute for around 10 minutes.
4. Add in the salt, pepper, turmeric, ginger and stock and bring to the boil. Cover and simmer for at least half an hour if using bone stock or at least an hour if using water or vegetable stock.
5. Add the bok choi, carrot and kale just before serving.
6. Top with avocado slices and chilli to taste.

At the Owlery, Foster shoots for a hardy approach with a Moroccan stew, thick with sweet potato, zucchini, carrots and chickpeas. For this hearty chicken soup, Rachel poaches bone-in chicken breasts in chicken stock and add a whole peeled parsnip and a whole onion and slow cooks for an hour. She then removes the chicken and shreds and sets aside, and adds zucchini, yellow squash, carrots, celery, crushed garlic and cooks. To serve, she puts chicken in a bowl, spoons over the soup, and tops with a garnish of celery leaves. Spicy and full-bodied this Easy Kimchi with Cabbage recipe is simple, vegan and delicious.

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