Vegan “Chicken” Soup
8 c veggie broth (homemade or store bought) and 2 c water
1 1/2 t dried thyme or 6 fresh sprigs
5 medium sized chopped carrots
5 ribs celery
1 large chopped onion
1/2 head large Napa cabbage
1 t garlic powder
2 bay leaves
2 c cooked chickpeas
Prepared ahead of time, regular pasta, whole wheat pasta
(or I use Jovial brown rice gf pasta). I usually add about 1/3 c cooked to a
bowl then ladle soup over it so noodles don’t get mushy in soup
1-2 t Bragg amino acids (optional)
1 T better than bouillon vegan chicken base
Salt and pepper to taste
Broth saute onions, carrots, and celery until onions are translucent. Add spices and bean leaves and mix in then add broth, water and Better than Boullion. Cook until veggies are almost tender and add cabbage. Cook noodles according to package directions. DO NOT OVERCOOK! Simmer another 10 mins until cabbage is soft but not too soft. Add Bragg amino acids to taste (only add if you want a bit more flavor and deeper color to broth. If happy with broth, leave it alone. Add chickpeas (garbanzos). Add noodles to bowl and ladle hot soup over noodles.
Chrissy's Best Lentil Soup
4 chopped carrots
1 T olive oil
1 1/2 c brown or green lentils (not split lentils)
4 celery ribs chopped celery
1 chopped onion
3 cloves garlic
1 T fresh chopped thyme or 1 t dried thyme and 1 t dried basil
1 t dried oregano
1 t dried basil
2 T c tomato paste
6 cups veggie broth
Add olive oil to a pan and heat, add onion celery and carrots and cook at low heat adding broth when they get too dry. Slow cook until they are just starting to get soft. Add lentils, tomato paste, thyme and 3 cups of broth. Simmer for about 20-30 minutes covered checking on the lentils stirring occasionally. I will sometimes add zucchini to this soup as well. Thickens once refrigerated so can be eaten as a stew over brown rice the next day or add broth.
2 carrots, diced
2 stalks celery, diced
2 – 3 whole garlic cloves
1 tablespoon herbs de Provence OR 1 teaspoon each thyme, rosemary, oregano
1 can (15oz) diced tomatoes
6 – 7 cups vegetable broth or water
3 medium gold potatoes, diced
1/2 head large cabbage, sliced (savoy or green)
3 cups cooked white beans or 2 cans (15oz), drained and rinsed (use cannellini, great northern or navy)
mineral salt & fresh cracked pepper, to taste
Chop your vegetables to small bits and cabbage to ribbons.
In a large dutch oven or stock pot, heat broth over medium to medium-high heat, add onions, carrots and celery, saute for 5 minutes.
Add garlic and spices, saute for 1 minute more or until fragrant.
Add tomatoes, broth, potatoes, cabbage and beans, bring to a boil, cover, reduce heat to low and simmer for 30 minutes, until potatoes and cabbage are tender. Taste for seasoning adding salt & pepper as needed.
Zach’s Soup -My friend Missy's son likes hardly anything, but came to my house and loved this soup, so it now bears his name!
1 teaspoon olive oil
1 teaspoon salt
3 whole garlic cloves
2 large carrots, peeled, diced medium
1 large parsnip, peeled, diced medium
8 cups vegetable broth
1 pound yukon gold potatoes, diced medium
1 cup dry quinoa
1 15 oz can white beans, drained and rinsed
1 bunch kale (about a pound), rough stems removed, torn into bite sized pieces
1/2 teaspoon fennel seed, crushed (see crushing fennel tip)
1 teaspoon dried majoram
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Fresh black pepper, to taste
Preheat a 4 quart soup pot over medium high heat. Saute onions and garlic in oil with salt for about 3 minutes, or however long it takes you to prep your carrot and parsnip. Add carrot and parsnip, along with the herbs and saute for a few seconds at a little higher heat.
Add vegetable broth, quinoa. Cover and bring to a boil. Once boiling, turn heat to medium and add potatoes and cook for 15 minutes, until potatoes and quinoa are tender. Add kale and beans, and stir frequently until kale is wilted. Cover and simmer on low for 5 more minutes. Taste for salt
When you serve you may want to add a little lemon juice or a splash of balsamic vinegar or hot sauce
Creamy Thai Carrot Soup
3 lbs carrots
1 large chopped onion
1 -2 T red thai chili (I buy the one in the small jar... it is a paste, not an actual pepper)
1/4 c peanut butter
4 c broth plus 1/4 c to broth saute
2 cloves garlic cut in half
Heat 1/4 c broth in a dutch oven or soup pot over medium heat. Add the onions and garlic and saute it for 3-4 minutes or until the onions turn translucent. Add the ginger paste and continue to cook for 30 seconds. Add the carrots, curry paste, curry powder, vegetable broth, brown sugar, and peanut butter and allow the soup to come to a boil. Reduce the heat and let simmer for 30-35 minutes or until the carrots are tender.
Kick Ass Split Pea Soup
9 cups of water or broth in a large pot
8 oz rinsed green split peas
1 large or 2 medium potatoes
2 peeled medium carrots
1 stalks of celery and leaves
1 t thyme
Dice celery, carrots and onions, saute in a bit of broth or water adding just a bit at a time until beginning to soften (about 5 mins)
Chop potato into cubes or chunks.
Bring water or both to a rapid boil. Put in the rinsed split peas, celery, carrots and onion. Put in the peeled cubed or chunky sweet potatoes.
Keep the pot uncovered for this phase.
Cook at a medium boil for about a half hour, stirring every once in awhile. Keep at a medium boil for another half hour to an hour and stir more often to keep from sticking. Put in additional water if the need arises, a half cup at a time
When you see the soup start to thicken, put in the thyme – Put in a pinch of salt and pepper. Cover and bring to a simmer for about another half hour, or until the soup thickens, and stir now and then. When you see that the soup has thickened, take it off the burner, keep it covered, and let it sit on another cold burner for about 10 minutes. Try eating with some toasted whole wheat baguette slices. Enjoy!!
Old Country Minestrone Soup
Serves 4- 6
1 yellow onion (small dice)
2 zucchini (small dice)
1/2 head celery (thin)
2 tomatoes (medium dice)
2 tbsp tomato paste
8 cups organic vegetable broth
2-3 cloves garlic
2 cups kale (thin strips)
1 can cannellini beans
1/2 pack Tinkyada brown rice elbow pasta (other brands will turn to mush)
1 small bunch parsley
1/2 tsp red pepper flakes
3 whole cloves of garlic
1/2 tsp onion powder
Broth saute the onions and whole garlic cloves: the pot is hot enough when a teaspoon of broth poured onto it turns into a ‘mercury ball’ (as opposed to expanding and gradually evaporating). Sauté the onions until caramelized, add spices and garlic and sauté for another minute. Add cut up veggies (except kale) with the broth and boil until tender. Add kale and beans and cook until leaves are wilted. Add pasta only before serving, cooking it in the minestrone itself until al dente. Add chopped up and de-stemmed parsley and basil, leaving a few basil leaves for garnish. I take the garlic out when it is done.
White Bean Meets Kale Soup
1 onion, chopped
2 carrots, peeled and chopped
2 stalks of celery, chopped
3 cloves of garlic, chopped or whole cloves to be taken out at end of cooking if garlic isn't your thing
2 Tablespoons tomato paste
1 teaspoon fresh rosemary, chopped (measure the rosemary, then chop)
3 ½ cups of cooked white beans (such as Cannellini or Great Northern) or 2 15-ounce cans, drained and rinsed
2 teaspoons sea salt and freshly ground black pepper to taste
6 cups vegetable stock
6 cups of stemmed, coarsely chopped kale or Swiss chard leaves
Warm 1/4 c broth in a large pot over medium heat. Add chopped onion, carrots, celery and garlic and sauté until tender and translucent, about 6-8 minutes. Add more broth as it dries up so it doesn’t burn
Stir in the tomato paste and rosemary and cook for 2 minutes, or until fragrant.
Add the white beans, salt, and pepper.
Pour in the stock. Raise the heat to high and bring soup to a boil. Lower heat so that soup gently simmers and partially cover the pot. Simmer for 20 minutes (or longer if you want), or until vegetables are tender.
Optional step: take a few cuos out and blend then add back to the soup.
Stir in kale leaves and simmer another 8 minutes or until kale is tender.
Creamy (or not) Tomato Soup
1 Tbs olive oil
1 small onion, diced
6 large or 8 med tomatoes
1 cup (240ml) veggie broth
1 tsp dried oregano
1 tsp dried basil
1 tsp smoked paprika
sea salt to taste
*** optional to make soup creamier) cashew cream made from 1/2 c soaked and blended cashews. Soak your cashews for at least 4 hours. Instructions below
*** optional cooked white or brown rice
Roast tomatoes on some parchment, spray with olive oil and salt and roast for about 30 at 400 degrees. When they're cool peel them. I usually do this step earlier on because I like them to cool a lot and hate being rushed and burning my hands!
Heat olive oil in a good soup pot, over medium-low heat. When the pot is hot, add onions and cook for 6 to 8 minutes, until the onions are soft. Don't let them burn! Stir often.
Put the roasted tomatoes and whatever liquid has come out of them into the pot and gently (wear an apron...they squirt at you!) smash the tomatoes. Add dried oregano, dried basil, paprika, broth and a bit of good sea salt. Raise the heat and bring everything to boil for a second or 2. Turn down and let soup simmer for 8 to 10 minutes. Turn off heat. Let the soup cool off for 5 minutes then blend ( after adding cashew cream... see step below) or use an immersion blender. Will not be as smooth if you use the immersion blender.
Take your soaked cashews, drain them, then add enough water to blend them to perfectly creamy consistency - will be about 1/2 c water - no chunks, blend away!
Return soup to pot and stir in blended cashew cream until it looks as light as you want it to be. I just add about 2-3 T and use the rest to drizzle on later.
Can add black pepper, basil leaves (these look pretty), and cashew cream, and/or a chuck or toasted bread or rice if you like;)
Butternut Squash Soup - easy and so very good!
1 med to large butternut squash cut in half
1 large onion
2 whole cloves garlic
2 large or 3 medium carrots
2 large potatoes
1 t sage
1 t thyme
6 c veggie broth
1/2 c soaked for 1-2 hours (or soak in hot water for a few mins in a pinch) then blended cashews
Roast halves of squash cut sides down sprayed with oil then placed on parchment at 450 for 30 mins or until soft.
Warm 1/4 c broth in a large pot over medium heat. Add chopped onion, carrots, and garlic and sauté until tender and translucent, about 6-8 minutes. Garlic won't be translucent since it is whole. Keep adding a little bit more broth as it dries up so it doesn’t burn.
Add spices and stir in well. Cook for 5 mins.
Scoop out squash and add to the rest of the ingredients with the broth stirring occasionally. Cook for 25-30 mins.
Take your soaked cashews, drain them, then add enough water to blend them to perfectly creamy consistency - will be about 1/2 c water - no chunks, blend away! Cook for 5 more minutes.
Remove garlic cloves if you wish, or keep them in and blend soup until it is creamy. You can use an immersion blender or a I like using a Vitamin on this one to keep it super smooth.
Hearty Veggie Goodness Soup
1 Tbsp olive oil or broth fro sautéing
1 1/2 cups chopped yellow onion(1 medium)
2 cups peeled and chopped carrots (about 5)
1 1/4 cups chopped celery (about 3)
4 cloves garlic , minced or whole (I use whole)
6 cups vegetable broth
2 (14.5 oz) cans diced tomatoes (undrained)
3 cups peeled and 1/2-inch thick diced potatoes (about 3 medium)
1 1/2 t garlic powder
1 1/2 t onion powder
2 bay leaves
2 tsp dried thyme
Salt and freshly ground black pepper
1 1/2 cups fresh green beans
1 1/4 cups fresh corn cut off of the cob
1 cup fresh peas
2 cups bite sized broccoli florets
1 c ribboned cabbage
Broth sauté onions, carrots and celery until onions are translucent.
Add garlic and saute for a few minutes, then add the herbs and sauté few more minutes.
Add tomatoes and broth and simmer for 25 minutes.
Add the rest of the veggies except for the peas and simmer for 15.
Add the peas and let cook for another 5 mins then shut heat off.
Enjoy with vegan parmesan cheese and ribboned basil garnish or as is.