dinner, gluten free, lunch, paleo, soup, vegan, vegetarian

Winter Veggie Soup {Vegan, Gluten Free Option, Paleo Option}

Brrr! It’s COLD! I miss the summer nights, wearing tank tops and flip flops, frozen smoothies and the SUN! But what I do love about the winter is that I am able to make endless pots of hot soup to warm my bones!

I made this soup last weekend and it was the perfect batch to kick off my soup making season! Full of flavor and veggies, I ate this for lunch and dinner until it was gone!

The great things about soup is that you can sub different veggies or herbs and it will alter the flavor of the soup. But in a GOOD way! Is there such a thing as a bad soup? I think not!

soup4

soup bannerIngredients:

1/2 yellow onion, chopped
3 stalks celery, chopped into small pieces
3 carrots, chopped into small pieces
1 head of collard greens or kale, chopped into small bite size pieces
1 Japanese sweet potato, chopped into bite size pieces
2 regular size cans of unsalted chopped tomatoes with the juice
herbs of choice – I used salt, pepper, dried basil, dried thyme, sage powder
Handful of noodles (optional – omit for paleo and use GF noodles for GF) – I used spaghetti noodles that were broken in half. Only a handful as I didn’t want a lot.
4-6 cups of water or stock – I always use water in my soups and they turn out great!

In a cast iron pot or a soup pot, add a few swirls of EVOO. Once hot, add your onion, celery and carrots. Season with a pinch of salt and pepper. Stir until the veggies are soft.

Add your potato and tomatoes and seasonings. Stir and cook for a few minutes. Then add your water – add 4 cups a the beginning and save the remaining cups for later, if needed.

Turn the pot up to a boil. Once at a boil, turn back to medium-low and add your greens. Cover and simmer for 30 minutes.

Check to see if you need to add more spices, salt, pepper and/or water. Your soup should be ready to serve at this point!

If you are using noodles:

Turn the pot back up to a boil. Add your noodles. Cook until the noodles are done.

Serves 6-8

soup3

What is your favorite soup to make?

XxOo Tasha

paleo, recipe, recipe swap, thanksgiving, vegan, vegetarian

Weekend Roundup – Thanksgiving Style!

I am still not sure how much cooking I am planning on doing this year but I have been drooling over so many amazing recipes on the web this week! Vegan, vegetarian, paleo… there’s a little bit of everything!

Normally we do a traditional turkey or sometimes pork loin with homemade cranberry sauce, homemade stuffing, mashed taters and brussel sprouts. But I really do love seeing all the different variations of dishes! Beautiful and delish!

thanksgiving

Joy-pork-624x416

Cherry, Almond and Wild Rice Stuffed Pork Loin – On Babble

vegan thanksgiving oh she glows

Lentil Mushroom Walnut Balls with Cranberry-Pear Sauce – Oh She Glows

gluten free stuffing

Classic Gluten Free Stuffing – Whole Foods

 
Mushroom and Leek Stuffing – Clean Eating Mag

raw_kale_salad_recipe_4 101 recipes 

Raw Tuscan Kale Salad – 101 Cookbooks

Buckwheat_Stuffed_Patty_Pans-15_rev

Buckwheat Stuffed Patty Pans – YumUniverse

tumblr_inline_mweb52c1vY1qdei8m

Roasted Garlic Autumn Root Vegetable Mash – Nom Nom Paleo

Vegan-Pumpkin-Pie

Vegan Pumpkin Pie – The Green Forks

Healthy-pecan-pie-764x1024

Healthy Pecan Bites ( vegan, raw) – Damy Health

 

 

What are you planning on making for Thanksgiving?

What is your FAVORITE Thanksgiving dish? Mine is STUFFING!