roasted acorn squash & sweet potato soup.


It got really cold really quick here and I’ve been on a big soup kick! This is a really easy and delicious soup I found here, and once you roast your squash and potatoes it comes together in no time!

  • 2 -3 lb acorn squash, sliced lengthwise in half and seeds removed
  • 3 small sweet potatoes (1 lb)
  • 2-3 tablespoons extra virgin olive oil, divided
  • 1 medium onion, finely chopped
  • 1 teaspoon garam masala
  • ¾ teaspoon ground ginger
  • 4-5 cups vegetable broth
  • 2/3 cup light coconut milk
  • salt
  • pepper
  1. Preheat oven to 400 degrees. Slice the acorn squash in half (lengthwise) and remove the seeds and guts–place cut side up on a large baking sheet, drizzle with 1-2 tablespoons of olive oil and season with salt and pepper. Slice the sweet potatoes in half lengthwise, drizzle and rub the cut side with olive oil and season with salt and pepper. Place cut side down on the baking sheet along with the acorn squash.
  2. Roast for 45 minutes to an hour, or until both the potato and acorn squash are fork tender and very soft. Remove from oven and when cool enough to handle, remove the squash from the skin and set aside in a large bowl. Discard the skin.
  3. Meanwhile, heat the remaining tablespoon of olive oil in medium-sized soup pot. Add the onion and saute over low heat until soft and completely translucent.
  4. Add the ground ginger and garam masala and cook for an additional minute or two, stirring constantly, until fragrant. Add the vegetable broth, roasted squash, and sweet potato.
  5. Bring to low simmer, cover, and cook for an additional for 10-15 minutes.
  6. Puree in a blender (in batches, if necessary) and return to heat. Add the coconut milk and stir until well combined. Season with salt and pepper to taste.

italian orzo soup.

orzosoupThis soup is adapted from a recipe I kept seeing on pinterest. Its perfect for the colder weather we have been having and very easily customizable to your liking. I definitely think I’m going to add some chickpeas next time for some added protein.

  • 1 tablespoon olive oil
  • 1 small white onion, peeled and diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 5 cloves garlic, peeled and minced
  • 6-8 cups vegetable stock
  • 1 (14-ounce) can fire-roasted diced tomatoes, pureed in blender before adding
  • 1 1/2 cups orzo pasta
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 4 cups loosely-packed spinach
  • 2 T nutritional yeast
  • salt and black pepper


  • Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add vegetable stock, tomatoes, thyme, oregano, and nutritional yeast and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 15 minutes or so. Add the orzo and cook another 10 minutes, until the orzo is cooked through and the vegetables are tender.
  • Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Season with salt and black pepper to taste (if needed). Serve warm with some crusty bread.

summer corn soup.


I know what you are thinking….soup?! IN THE SUMMERTIME?! But rest assured, this soup is a great summertime supper. The sweetness of corn tastes just like the joys of summer. I was able to pick up the potatoes and corn at the weekly farmers market – so it was easily a spur of the moment dinner – And it didn’t take too much time to throw together, so its great for a weeknight meal. Don’t forget to serve it with some crusty bread!

Original recipe found here.

  • 1 Tbsp Olive oil
  • 1/2 large white onion, chopped (~1 cup)
  • 2 cloves garlic, minced
  • 4 small red potatoes (or 1 small russet), quartered and peeled
  • Sea salt and ground black pepper
  • 3 ears corn,  kernels sliced off
  • 2 cups veggie broth*
  • 2 cups unsweetened plain almond milk=
  • 1-2 Tbsp nutritional yeast

spinach soup with garlic crutons.


Here is a simple soup to make, courtesy of Joy the Baker. Don’t skip out on the crutons. they totally made the soup!

2 tablespoons olive oil
1 medium union, coarsely hopped
2 cloves garlic, minced
2 teaspoons dried thyme leaves
1/2 teaspoon salt
2 cups peeled and diced red potatoes
4 cups veg stock
6 heaping cups fresh spinach leaves
juice of half a lemon

For the Croutons:
3 tablespoons olive oil
3 tablespoons earth balance
2 cloves garlic, sliced
1 tablespoons dried thyme
salt to taste
4-6 heaping cups stale bread cubes

To prepare the soup, heat olive oil in a large saucepan over medium heat.  Add onions and saute until soft and translucent, about 5 minutes.  Add garlic, thyme, and salt and saute for 2 minutes.  Add potatoes and saute for 3 minutes more.

Pour in stock and bring to a low simmer.  Simmer for about 15 minutes, or until potato chunks are cooked through.  Reduce heat to low and add spinach leaves.  Stir and cook spinach down in the hot broth for about 5 minutes.  Remove from heat and puree soup with an immersion blender.

Once pureed, squeeze in the juice of half a lemon.  Stir.

To prepare the croutons, place a rack in the center of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper, place bread crumbs on the parchment and set aside.  Heat oil and butter in a medium saute pan until earth balance is melted.  Add sliced garlic and cook for 3 minutes.  Remove garlic from the pan and discard.  Remove fat from the heat.  Add thyme. Stir to combine.  Drizzle melted butter mixture over the bread cubes.  Sprinkle generously with salt and toss with your hands.  Bake for 12-14 minutes or until cubes are golden brown and crisp.

yam peanut soup.


A few weeks ago, a very kind co-worker who has a vegan daughter made this soup and thought to share some with me. She brought me a lunch size portion to work, and it was so delicious. I made it the following day bcause I couldn’t get enough of it – and I made it again this weekend.  It may not be the prettiest soup – but its really healthy, packed with protein, and my little guy will eat it right up. I love the unexpected ingredient: peanut butter!  I know what you are thinking: peanut butter?! In soup?!!! You don’t add alot, so its not overpowering – the combination of sweet potatoes and peanut butter works so well! Enjoy. Hopefully it wont be soup season for too much longer….

  • 1 tablespoon Olive oil
  • 1 Yellow onion, diced
  • 2 Cloves garlic, crushed
  • 1 1/2 tablespoon Ginger, minced
  • 2 pounds Yams (about two large), chopped into 1 inch chunks (or a little larger)
  • 1/2 cup Dry red lentils, rinsed and drained
  • 1 can diced tomatoes
  • 1 teaspoon Cinnamon, ground
  • 2 teaspoons Cumin, ground
  • 1/2 teaspoon Turmeric, ground
  • dashes Cayenne pepper (to taste)
  • 1/2 teaspoon Sea salt (or to taste)
  • 4-5 cups Vegetable stock + extra as needed
  • 1/4 cup Creamy peanut butter
  • 4 cups Curly kale, chopped into small pieces
  • 1/4 cup Green onion, tops only, chopped
  • 1/4 cup Roasted and salted peanuts, chopped
  1. Heat olive oil in a large pot set on medium heat. Add the onion and begin sauteeing till onion is getting translucent (about 3 minutes). Add the garlic and ginger, and continue to sautee for another 3 minutes, till garlic is fragrant. Add the yams, the red lentils, the tomatoes, the cinnamon, cumin, turmeric, and cayenne and give it all a quick stir to combine.
  2. Add 4 cups vegetable stock and bring mixture to a boil. If there isn’t enough broth to cover everything but at least 1 inch, add another cup of stock. When soup boils, reduce to a simmer and cook for 40-45 minutes, or until sweet potatoes and lentils are very tender. If you need more broth as the mixture cooks, add it.
  3. Add peanut butter and stir well. Using an immersion blender, blend soup till about half of it is pureed and the other half still has texture. The soup should appear creamy, but chunks of sweet potato should be visible.
  4. Stir in the kale and let it wilt. Season to taste, adding more salt and pepper as needed.
  5. Serve, topped with a tablespoon each of green onion and crushed peanuts

lentil soup.


It is COLD in chicago. The high today was 9 degrees. When I saw smitten kitchen post this recipe today – and I just happened to have everything on hand to make a vegan version of it…it was a sign that I needed to make it for dinner!  It’s the perfect comfort food when the weather is as cold as it is. Were going to serve it up with some crusty garlic bread and spend the rest of the night under the covers!

Here is my take on it!

olive oil
half a package of uptons italian sausage seitan
1 medium onion, diced
2 celery stalks, sliced or diced
2 medium carrots, peeled and sliced into half-moons or diced
4 cloves garlic
Kosher salt
A pinch of crushed red pepper flakes (optional)
1 cup brown lentils, sorted and rinsed
1 28-ounce can crushed tomatoes
6 cups water
Freshly ground black pepper
3 to 4 cups shredded or thinly ribboned  kale

Heat olive oil  in a large pot on medium heat. When hot, add the seitan, breaking it up with a wooden spoon until it starts to cook a little bit (maybe 2-3 minutes). Add the onion, celery, carrots, garlic, a pinch of salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the seitan until the vegetables soften a bit, another 5 minutes. Add the lentils, tomatoes, water, more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick.)

When the lentils are cooked, add the kale and cook until the leaves are tender, just a few minutes more.

250. tortilla soup.

My second attempt at making tortilla soup! This one was just as big of a hit as the first one. This recipe was great because it came together in no time and used up a bunch of the produce we had in the house. I got a CSA box this week and it had a bunch of bell peppers in it, and I just harvested four from my garden as well. We had some leftover cilantro, green onions and avocado from the tacos we made earlier in the week. Oh, and we were able to use up some of that zuchinni that my neighbor brought over as well! (Plan to make another zuchinni bread with the rest of it tomorrow!)

The recipe can be found here Yum! .


208. bell pepper soup.

We hosted 12 people this week and grilled pizzas, so we had lots of vegetables left over, particularly bell peppers. They were already sauteed, so I wasn’t too excited about throwing them into a salad. Instead, I thought to use my handy vitamix and make soup for dinner!

This is what I came up with:
About a cup or so sliced bell peppers ( i had yellow, red and green)
1/4 cup soymilk
1/2 cup vegetable broth
pinch of thyme
salt and pepper to taste
1/2 onion
2 cloves garlic

Sautee the onion until starting to get translucent and then add the garlic. Cook for about a minute or two, and then add all items to the vitamix. You can continue to blend until warm, or remove and add to a pot to heat up.

122. chickpea, chorizo and kale soup.

I had this soup at a potluck this weekend and it was amazing. It’s actually not a vegan (or vegetarian) soup, but I veganized it and its so so yummy. Even milo had three bowls. It took about ten minutes to prep it and get it going, then i let it simmer for about 20. So its a great weeknight soup to throw together – with all ingredients I had on hand!

  • 1 can chickpeas
  • 1 teaspoon turmeric
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 6 ounces vegetarian chorizo
  • 5 cloves garlic, minced
  • 2 1/2 cups water
  • 2 cups vegetable broth
  • 2 bay leaves
  • 1 bunch kale, shredded
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon sea salt
  • Dash cayenne pepper
  1. Place oil in large skillet over medium-high heat. Add onions. Sauté until onions are tender, about three minutes. Add chorizo and garlic. Sauté for about two more minutes. Add tumeric.
  2. Add water, veg broth, bay leaves and chickpeas. Bring to a boil. Reduce heat.
  3. Add kale and seasoning. When kale begins to wilt, remove from heat and serve.

92. mushroom barley soup.

I checked out the book, color me vegan,  from the library. Not sure why this soup caught my eye, but it did. So I made some today. And it was a much bigger hit than I was expecting.  Dj had two bowls and he doesn’t really like mushrooms. Milo ate 4 toddler sized bowls, and then decided to eat half of my serving. Milo has been SUPER picky lately – so this made me so excited that he is eating something of substance!

Here’s how I made it:

4 cups water
3/4 cup pearled barley
2 medium onions, chopped
2 stalks celery, chopped
1 T oil for sauteing
1 1/2 pounds cremini mushrooms (or use a mixture of different kinds!)
2 cups chopped carrots
1 zuchinni (this isnt part of the recipe, but I added it to get more veggies in there)
6 cup mushroom stock
1 T tomato paste
1/2 tspn salt
1/4 tspn black pepper

In a three quart saucepan, bring the water and barley to a boil. Reduce heat; cover and simmer for 30 minutes until barley is partially cooked. Drain.
Meanwhile, in a soup pot, saute the onions and celery in oil until tender, about 7 minutes. Add mushrooms; cook, stirring for 5-10 minutes. Stir in carrots, stock, tomato paste, and barley.

Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Stir in salt and pepper.