Rosemary’s Vegan/Vegetarian Chicken Noodle Soup

2 medium to large onions, diced
3-4 Tbsp oil
1 pkg firm Tofu (420 g.) diced small(Use scrambled eggs or Diced Vege chicken for Vegetarian Chicken Soup)
½ teaspoon  Tumeric
8 Tbsp Vegetarian Chicken Soup Mix (Bulk Barn)
1 teaspoon salt (or more to taste)
Noodles, broken into 1-2” lengths (about 200 grams of dry noodles)

Sautee onions in a Dutch oven with oil until tender
Add tofu and continue to sautee
Add chicken seasoning and turmeric
Stir well and continue to sautee
Add 16 cups water. Bring to a boil. Add salt to taste.

Just before serving, add noodles and cook until tender.
Garnish with fresh or dry parsley.
Makes one large Dutch oven. 

EnjoyRosemary’s Vegan Chicken Noodle Soup

Posted at http://heritagegreen22.adventistchurchconnect.org/article/64/church-family/soup-recipes/rosemary-s-vegan-chicken-noodle-soup

and http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1998103 this site also gives a nutritional breakdown

Vegan Mushroom Soup March 11/12

3 quarts Soyabella Soymilk @80 cal per 250 ml cup,  12 x 80=960
2 onions diced = 1.5 cups 92 cal
8 medium mushrooms sliced 32 cal
2 Tbsp Vegetarian Chicken Seasoning 192 cal
6 Tbsp Corn Starch 878 cal
1 1/2 Tbsp Oil 187 cal

makes 3 quarts =2341 cal/3 = 780 cal per quart

Mulligatawny Soup by Gerry

Mulligatawny Soup by Gerry
cobbled together from various internet recipes

1 cup chopped onion
1/2 cup chopped carrots
1/2 cup diced potatoes
1 stick celery chopped
1 apple cored and diced
1 cup red lentils
Optional- green beans and red pepper- will add colour
1-2 cloves garlic chopped or squeezed
1 Tbsp flour
2 Tbsp oil
1 Tbsp curry powder
1 tsp tumeric
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp thyme
1/4 tsp black pepper
1/2 tsp coriander
1/8 tsp ground cloves
1 tsp salt
1 Tbsp vegetarian chicken seasoning (soup base)
about 6 cups water or broth

cook on stove or use slow cooker
1/2 lemon, juice from add at serving