cheesy veggie soup.

SOUP.jpg

This is a pretty easy soup you can make from a variety of vegetables in your fridge. I havent done it, but I imagine you can interchange veggies to what you have in stock.

What I did:
1 onion
4-6 cloves of garlic
1 sweet potato, peeled and cubed
3 stalks celery
3 carrots, peeled and chopped
3 cups brocolli
6 cups vegetable broth
olive oil
4 T nutritional yeast
salt and pepper

saute chopped onion and garlic in some olive oil in a soup pot and sautee until translucent, about 5 min. Add vegetables and sautee about five more minutes. Add salt and pepper then add broth, cover and let cook about 15 minutes until veggies are soft. stir in nutritional yeast and transfer to blender – puree until smooth. add salt and pepper and more nutritional yeast to taste – Serve with crusty bread or garlic crutons or garlic toast!

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sazon tomato soup.

sazontomatosoup
A few years ago my friend served me a bowl of this soup and I have been dreaming of it ever since. This past holiday break, he showed me how to make it! Its so so easy and my family goes crazy for it, so we plan to keep it in rotation. we made it with sazon goya, which I learned contains MSG, so im going to experiment with making my own sazon seasoning and give it a try, so I’ll be sure to report back.

Olive oil
3 Tomatoes
1 packet sazon goya
1 small onion
3 cloves garlic
1 box pasta noodles (shells or orichette work great, but honestly you can use anything)
Salt and pepper to taste

Put a little bit of olive oil in a large soup pot and warm. Once warmed, add dry pasta noodles and continually mix until they get toasted and blistery.

Meanwhile, Puree tomatoes, onion, garlic and sazon with a little bit of water ( to get it going) in a blender and blend until smooth. Add this mixture to the pasta and once it boils fill the blender with water about two times (with my size pot and vitamix I fill it one and half times). You basically want to fill the pot almost to the top with water. The amount of water will have to do with the consistency of your broth. If you want it thinner, add more water, if you want it thicker, add less.  Season with salt and pepper.

Once broth boils, cover pot, lower heat and let simmer about 40 minutes.

Serve with warm tortillas. Soup is good in fridge for about three days.

comforting miso soup.

miso

Its been pretty chilly around here and all I have been wanting to do is eat soup!

I threw this together with a bunch of stuff that was leftover in my fridge and it came out comforting and delicious. I made the last minute decision to throw in these thick spinach noodles from the asian market I had sitting around and they were perfect. Reminded me of a good bowl of chicken soup, only there is no chicken here!

4 cups vegetable broth
2 cups water
chopped carrots, celery, onion
Cauliflower florets
green beans
(really you can use whatever you have laying around!)
1/2 cup of miso paste (i used yellow or brown i think!)
2-4 cloves of garlic, minced
Garlic
Olive oil
Your favorite noodles (optional)
salt and pepper

Saute chopped onions in olive oil about 5-7 minutes until golden and translucent. Add minced garlic and cook about a minute or so, then add carrots and onion, stirring occassionally and cooking until a little soft, maybe 5 minutes or so.  Add cauliflower and green beans or whatever vegetables you are adding at this point and stir and cook a few minutes longer. Add broth and water and cover pot and cook until cauliflower and green beans are cooked through, maybe 10 minutes or so. I had the water bowling.  Add the miso paste and stir into dissolved.

Note: The noodles i used only needed about 5 min to cook, so I added them while the soup was boiling and I had about 5 min left.  then i added the miso and cooked for about 2 more minutes until the miso was dissolved.

 

cauliflower chowder.

CAULIFLOWERCHOWDER

Heres a recipe for this dreary, rainy day! It’s a creamy, garlick-y soup that was delicious and came together pretty easily. It makes great leftovers, because the garlic really sits in and comes to life.  If you have a vitamix this soup comes together in no time!

Original recipe found here.

  • 1/4 cup raw cashews, soaked for at least 2 hours
  • 1 head cauliflower
  • 1 small potato
  • 1 garlic bulb
  • 2 tablespoons oil
  • ½ cup Sabra Roasted Garlic Hummus
  • ½ cup cooked quinoa
  • 2 cups vegetable broth
  • 2 cups water (+ more as needed)
  • 2 teaspoons miso paste
  • 2 teaspoons nutritional yeast (optional)
  • Salt + pepper to taste
  1. Preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1½ tablespoons of oil. Season with salt and pepper.
  2. Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables.
  3. Roast for 20 – 25 minutes until the cauliflower is starting to brown and the potatoes are soft (they don’t have to be totally soft because we’ll be blending them later). Check the garlic after 15 minutes to make sure it isn’t burning. Allow the veggies to cool slightly then add them to a vitamix or high powered blender. Squeeze/spoon the garlic out of skin and add it to the blender as well.
  4. Add the cashews, along with the hummus and quinoa to the vitamix. Pour in liquids, miso, nutritional yeast and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings (adding more garlic, salt, pepper, miso or other seasonings) as desired.
  5. Serve warm topped with some of the roasted garlic garnish from the hummus, some chopped parsley and a drizzle of olive oil.

 

tomato and fennel soup.

tomfennelsoup.jpgA few years ago I had a potluck and my friend brought this soup. Fast forward to now and I’m still dreaming of it. Fennel and tomato pair nicely for an Italian-style tomato soup. Its perfect with crusty bread on a cold day!  This recipe comes together in no time.

  • 2 Tbs. olive oil
  • 1 large fennel bulb, diced (4 cups)
  • 2 vegan Italian sausages, cut up (I used tofurkey, but field roast would be good as well)
  • 1 tsp. fennel seeds
  • 4 cups vegetable broth
  • 1 28-oz. can crushed tomatoes
  • Spinach
  • small pasta noodles (optional)

Heat oil in soup pot over medium heat. Add fennel, and sauté 3 to 5 minutes. Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan. Add broth, and tomatoes , and bring to a boil. Add noodles, if adding, and let simmer until the pasta is ready. Add spinach and simmer until wilted. Season with salt and pepper.

original recipe found here