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Vegetarian Diet Forum
Welcome to the Vegetarian/Vegan Forum
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<blockquote data-quote="pzw123" data-source="post: 2236791" data-attributes="member: 57016"><p>Hi [USER=292581]@Welshman1952[/USER] </p><p>I'm T2 and have been vegetarian for 2 years and ethical vegan for 9 months now.</p><p>I used to attempt keto on vegetarian diet, but no way I'll consider that on vegan. Still try to keep the carbs low though. I lost 21lbs when I went vegan, but have plateaued now for 4 months and cannot kick-start the weight loss again. Maybe with shortages around at the moment I'll find the motivation I need.</p><p></p><p>One of my favourite recipes is creamy tomato soup. I make a batch of this at the weekend and this will last for several days in the fridge.</p><p></p><p>1 Tbsp Oil (optional or use water to saute)</p><p>1 Onion (Chopped) </p><p>1 tsp Crushed Garlic </p><p>1 tsp Oregano </p><p>1 tsp Dried Basil </p><p>2 medium carrots (chopped)</p><p>2 stalks celery (chopped)</p><p>1 14oz Can Tomatoes </p><p>10 large ripe tomatoes (chopped)</p><p>1 Tbsp Coconut Sugar </p><p>1/2 cup Vegetable Stock </p><p>1 cup (or packet from Tesco) Fresh Basil </p><p>1 can coconut cream</p><p>Sea salt and black pepper to taste</p><p></p><p>Optional for variation, I will sometimes add half a head of brocolli (include stalks that are diced well) and/or a packet of spinach.</p><p> </p><p>Add the olive oil (or water) , onion and garlic to a pot and sauté until softened. </p><p>Then add the oregano, dried basil, carrots, celery, canned tomatoes and fresh tomatoes and mix together.</p><p>Add in the optional brocolli.</p><p>Then add in the vegetable stock and bring to the boil. Turn down the heat, cover the pot and leave to simmer until the carrots/brocolli stalks are softened. Then add in the fresh basil and optional spinach and allow to wilt for a few minutes.</p><p>Remove from the heat and stir in the sugar and coconut cream. </p><p>Blend with an immersion blender or blender jug then taste and add salt and pepper as required.</p></blockquote><p></p>
[QUOTE="pzw123, post: 2236791, member: 57016"] Hi [USER=292581]@Welshman1952[/USER] I'm T2 and have been vegetarian for 2 years and ethical vegan for 9 months now. I used to attempt keto on vegetarian diet, but no way I'll consider that on vegan. Still try to keep the carbs low though. I lost 21lbs when I went vegan, but have plateaued now for 4 months and cannot kick-start the weight loss again. Maybe with shortages around at the moment I'll find the motivation I need. One of my favourite recipes is creamy tomato soup. I make a batch of this at the weekend and this will last for several days in the fridge. 1 Tbsp Oil (optional or use water to saute) 1 Onion (Chopped) 1 tsp Crushed Garlic 1 tsp Oregano 1 tsp Dried Basil 2 medium carrots (chopped) 2 stalks celery (chopped) 1 14oz Can Tomatoes 10 large ripe tomatoes (chopped) 1 Tbsp Coconut Sugar 1/2 cup Vegetable Stock 1 cup (or packet from Tesco) Fresh Basil 1 can coconut cream Sea salt and black pepper to taste Optional for variation, I will sometimes add half a head of brocolli (include stalks that are diced well) and/or a packet of spinach. Add the olive oil (or water) , onion and garlic to a pot and sauté until softened. Then add the oregano, dried basil, carrots, celery, canned tomatoes and fresh tomatoes and mix together. Add in the optional brocolli. Then add in the vegetable stock and bring to the boil. Turn down the heat, cover the pot and leave to simmer until the carrots/brocolli stalks are softened. Then add in the fresh basil and optional spinach and allow to wilt for a few minutes. Remove from the heat and stir in the sugar and coconut cream. Blend with an immersion blender or blender jug then taste and add salt and pepper as required. [/QUOTE]
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