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Recipes Around the World International Vegetarian Union
Vegan Soups - Hot and Chilled
Contributed by Vegetarians and Vegans from around the world
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Soopa-Doopa Laksa
From: MAGGIE MORGAN, Melbourne, Australia

Melbourne's Victoria Market (open nearly every day) must be one of the best open-air markets in the world ! Every nation on earth converges there on the weekends. We love this Laksa for breakfast. But you need to cover yourself with a big tea-towel or suffer big orange splatts all over your front !!!

  • 4 -5 cups veg stock
  • 2 sliced onions
  • 2 -3 carrots julienned
  • 1 large potato cut in sliced moons (optional)
  • pumpkin chunks
  • ½ diced red capsicum (red pepper)
  • chunks of eggplant

  • green peas or snap peas
  • a little chopped spinach or other dark green leafed veg.

  • sesame oil to taste (1 tsp usually)
  • chopped fresh coriander* or parsley (tastes best*)
  • 1 -2 tbsp chunky peanut butter
  • 1 -2 tsp red thai curry paste or sweet chilli sauce
  • ½ tin coconut milk

  • Udon (long, flat white RICE noodles)

In a litre saucepan poach the vegetables of your choice in the stock: onions, carrots, potato, pumpkin, capsicum, eggplant (especially yummy).
Add peas and spinach to soup last of all, so they stay a bit crisp.
Stir in the sesame oil, coriander, peanut butter, curry paste/ chilli sauce and coconut milk (WITHOUT BOILING), until you achieve the flavour you want.

Boil the udon / noodles in a pan until just soft, not soggy; then rinse in cold water before pouring into soup pot with all the vegetables.

TIP: Remove the pot from the heat and refrigerate if you don't eat it all at once. Microwave individual bowls, so that the veg and noodles don't get mushy.