There is nothing better than a huge plant based lunch! I was craving kale today so I made my favorite kale salad and a huge pot of veggie soup. It was simple, quick and delicious!
Category: soup
Butter Bean Veggie Soup
Butter Beans are my new favorite bean. They are large and in charge! Butter Beans are sweet, creamy and hold up perfect in soups! This is my new favorite soup… at least for this month. I have made this soup a few times now and it never disappoints. It has a nice heat from the chili flakes and a fresh from-the-garden taste from the basil. And the butter beans are sooooo amazing! You could sub with white beans but if you can find butter beans please try them – you will LOVE them!
Sweet Potato + Kale Soup by YumUniverse
Even though spring is officially upon us, it is COLD still where I live! And while I have been enjoying my green smoothies, I am still craving the warmth of a nice bowl of soup or stew.
I started to flip through my cook books for some inspiration and I quickly fell in love with my YumUniverse cookbook by Heather Crosby. Her recipes are simple yet elegant and all plant based! ❤ I have had her cook book for a few months now and decided on a Sweet Potato and Kale Stew… it did not disappoint!
This soup is full of amazing flavor and nutrients – green kale, protein packed lentils, aromatic cumin and love! Because love is the best ingredient!
I did make some small adjustments to my soup: I used long grain brown rice, sweet potato instead of butternut squash, green lentils, a little chili powder and more cumin because well…. I like it spicy! 🙂
You can view the full recipe over on Heather’s blog here. And please browse around! She has an amazing collection of plant based, grain free recipes that are all amazing! And if you LOVE her blog then you will LOOOOOOVE her cookbook!
Recipe Round Up Friday!
Hey clean eaters!
Today I am doing a recipe round up featuring SOUPS! Soup is a healthy way to get in your veggies while adding warmth to your body on a cold winter day or evening.
Making soup is very therapeutic: the chopping, the stirring, the seasoning… I put a lot of love into every pot of soup I make! And my family can tell 🙂 And for those that may be intimidated by making soup, let me tell you that soup is virtually indestructible! Just keep adding veggies and spices until you find the right balance and taste! I will say that soup is what I use when I have veggies that need to be used ASAP – everything in the pot and in a few hours you have dinner! Simple!
Here are some of my favorite soup recipes! Enjoy!
Magical Healing Vegetable Soup – (My most popular soup recipe!)
Vegetable Soup with Adzuki Beans
Chicken Noodle Soup with Gluten Free Noodles
XxOo Tasha
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!
Ingredients:
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
What is your favorite soup to make?
XxOo Tasha
Vegetable Soup with Adzuki Beans – vegan
![adzuki soup1_thumb[6]](https://beautifulhealthyu.files.wordpress.com/2013/10/adzukisoup1_thumb6.jpg "adzuki soup1_thumb[6]")
While at Whole Foods the other day I picked up some Adzuki beans. I first learned about Adzuki beans in The Kind Diet and always wanted to give them a try. I adore beans… they really are a “magical fruit”.
Adzuki beans are from Asia and are similar in size and texture to a black and/or red bean. They have a great earthy flavor and packed full healthy properties.
This is a simple vegetable soup yet rich in flavor and texture. Remember, add your own combo of vegetables to change the taste and texture.
- medium yellow onion, chopped
- 3 large carrots, chopped
- 2 large stalks of celery, chopped
- 5 cloves of garlic, diced
- half of a large sweet potato, chopped into bite size pieces
- 1 red bell pepper, chopped
- 3 large leaves of collard greens, chopped into thin strips
- 1 cup of dried Adzuki beans, uncooked
- 1/2 cup chopped fresh flat leaf parsley (a must!)
- 1/4 cup dried basil
- 2 tablespoons olive oil
- 6 cups water and/or vegetable broth
- salt and pepper to taste
Start by boiling water, a pinch of salt and adzuki beans in a pot. Boil for about 20 minutes, just until they are starting to get a little soft but still crunchy.
In a large soup pot, add oil and turn on stove to medium. Add onion, celery, carrots, garlic, sweet potato, red bell pepper and a pinch of salt. Cook down until onion has wilted and the vegetables are hot.
Add 6 cups of liquid, either broth or water. Add beans, basil, salt and pepper. Turn up to high and bring to a boil. Reduce heat to medium low, cover and let simmer until beans and vegetables are soft. About 30 minutes. Add parsley and greens the last 5 minutes of cooking.
Serve with crusty bread!
Butternut Squash Soup
It was such a perfect fall day in Seattle today!
Over cast, crisp air, crunchy leaves, sweaters, scarves… it DEFINITELY called for a bowl of homemade butternut squash soup!
![Carrot and cumin soup (3)_thumb[3]](http://lh5.ggpht.com/-TZ9D4XvB-D0/UmdF87n2EmI/AAAAAAAALDM/SGHf9oa_m1g/s1600-h/Carrot%252520and%252520cumin%252520soup%252520%2525283%252529_thumb%25255B3%25255D.jpg "Carrot and cumin soup (3)_thumb[3]")
The added pears gives this satisfying soup a nice sweetness that is natural and not over-powering. I thought it was perfect but you can always add maple syrup as you are blending if you need it sweeter.
You can buy pre-cut butternut squash (either frozen or fresh) but I find it’s cheaper and just as fast to buy a whole squash and peal and cut it yourself. But it’s up to you!
Butternut Squash Soup
- 2 Tbs. coconut oil
- 1 large yellow onion, chopped
- 6 cups steamed butternut squash (about a 4 pound squash)
- 3 Bartlett pears, peeled, cored, and cut into 1-inch pieces (1½ lb.)
- 4 cups low-sodium vegetable broth or chicken broth
- 1 14-oz. can light coconut milk or unsweetened almond milk or regular cream
- cinnamon to taste (add a little at a time at the end while you blend)
- salt and pepper to taste ( add a sprinkle to the onion and a sprinkle at the end while you are blending)
1. Heat oil in saucepan over medium-low heat. Add onion and cook 10 minutes, or until soft, stirring often.
2. Add squash and pears, and sauté 5 minutes. Stir in vegetable broth, and bring to a boil. Reduce heat to medium-low, and add salt, if desired. Simmer for 1 hour.
3. Remove from heat, and stir in coconut milk. Purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth. Add cinnamon and salt to taste. You can even add pure maple syrup if you would like it sweeter. Season with salt and pepper.
![Carrot and cumin soup (1)_thumb[3]](http://lh4.ggpht.com/-sN5J_t3DdSM/UmdGDtEu7DI/AAAAAAAALDc/ErjuUEOvIPs/s1600-h/Carrot%252520and%252520cumin%252520soup%252520%2525281%252529_thumb%25255B3%25255D.jpg "Carrot and cumin soup (1)_thumb[3]")
I really hope you enjoy this soup! Please let me know if you made it and how you like it!
QUESTION:
What is your favorite soup to make in the fall?
XxOo Tasha
Magical Healing Soup
There is something MAGICAL about soup! And this soup is especially amazing! When my house comes down with any kind of sickness, I get to work in the kitchen. Chopping, cooking, simmering… until I create a pot full of healing soup. This soup will chase any sick bug right out of your home!
And remember to make it with LOTS of love! ❤
Ingredients
1 medium yellow onion, chopped
2 Tbsp extra virgin olive oil
2 Tbsp minced garlic or 6 garlic cloves, minced
3 carrots, chopped
3 stalks of celery, chopped
1 red bell pepper, seeded and chopped
2 c sweet potato or regular potato, chopped
– salt and pepper to taste
4 c water or vegetable stock (i always use filtered water and my soups always turn out)
– handfuls of herbs on hand: basil, parsley, dill, thyme – if using fresh, chop and add towards the end. i always add dried herbs at the beginning. taste throughout and add more herbs.
Directions
Heat a large soup pot on medium and add oil. Let the oil heat for a few minutes. Add chopped onion and a pinch of salt. Let cook down for a few minutes until onion is soft. Add remaining vegetables, dried herbs, salt and pepper and let cook down for about 10 minutes or so.
Add liquid of choice and turn the heat up to high. Bring to a boil. Once it is boiling, cover with a lid and reduce heat to medium/low. Stir occasionally. Let cook for about an hour or so. You can always add more liquid if it becomes too thick. For this vegetable soup you want it to be rather brothy because this is where the magic is!
Don’t forget to taste throughout the cooking time to see if it needs more seasonings. Also, add fresh herbs when it is almost done. Parsley is amazing in this soup, along with dill.
Sip and heal! ❤
XxOo Tasha
Butternut Squash Soup
It was such a perfect fall day in Seattle today!
Over cast, crisp air, crunchy leaves, sweaters, scarves… it DEFINITELY called for a bowl of homemade butternut squash soup!
![Carrot and cumin soup (3)_thumb[3]](https://beautifulhealthyu.files.wordpress.com/2013/10/carrotandcuminsoup3_thumb3.jpg "Carrot and cumin soup (3)_thumb[3]")
The added pears gives this satisfying soup a nice sweetness that is natural and not over-powering. I thought it was perfect but you can always add maple syrup as you are blending if you need it sweeter.
You can buy pre-cut butternut squash (either frozen or fresh) but I find it’s cheaper and just as fast to buy a whole squash and peal and cut it yourself. But it’s up to you!
Butternut Squash Soup
- 2 Tbs. coconut oil
- 1 large yellow onion, chopped
- 6 cups steamed butternut squash (about a 4 pound squash)
- 3 Bartlett pears, peeled, cored, and cut into 1-inch pieces (1½ lb.)
- 4 cups low-sodium vegetable broth or chicken broth
- 1 14-oz. can light coconut milk or unsweetened almond milk or regular cream
- cinnamon to taste (add a little at a time at the end while you blend)
- salt and pepper to taste ( add a sprinkle to the onion and a sprinkle at the end while you are blending)
1. Heat oil in saucepan over medium-low heat. Add onion and cook 10 minutes, or until soft, stirring often.
2. Add squash and pears, and sauté 5 minutes. Stir in vegetable broth, and bring to a boil. Reduce heat to medium-low, and add salt, if desired. Simmer for 1 hour.
3. Remove from heat, and stir in coconut milk. Purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth. Add cinnamon and salt to taste. You can even add pure maple syrup if you would like it sweeter. Season with salt and pepper.
![Carrot and cumin soup (1)_thumb[3]](https://beautifulhealthyu.files.wordpress.com/2013/10/carrotandcuminsoup1_thumb3.jpg "Carrot and cumin soup (1)_thumb[3]")
I really hope you enjoy this soup! Please let me know if you made it and how you like it!
QUESTION:
What is your favorite soup to make in the fall?
XxOo Tasha
Magical Healing Soup
There is something MAGICAL about soup! And this soup is especially amazing! When my house comes down with any kind of sickness, I get to work in the kitchen. Chopping, cooking, simmering… until I create a pot full of healing soup. This soup will chase any sick bug right out of your home!
And remember to make it with LOTS of love! ❤
Ingredients
1 medium yellow onion, chopped
2 Tbsp extra virgin olive oil
2 Tbsp minced garlic or 6 garlic cloves, minced
3 carrots, chopped
3 stalks of celery, chopped
1 red bell pepper, seeded and chopped
2 c sweet potato or regular potato, chopped
– salt and pepper to taste
4 c water or vegetable stock (i always use filtered water and my soups always turn out)
– handfuls of herbs on hand: basil, parsley, dill, thyme – if using fresh, chop and add towards the end. i always add dried herbs at the beginning. taste throughout and add more herbs.
Directions
Heat a large soup pot on medium and add oil. Let the oil heat for a few minutes. Add chopped onion and a pinch of salt. Let cook down for a few minutes until onion is soft. Add remaining vegetables, dried herbs, salt and pepper and let cook down for about 10 minutes or so.
Add liquid of choice and turn the heat up to high. Bring to a boil. Once it is boiling, cover with a lid and reduce heat to medium/low. Stir occasionally. Let cook for about an hour or so. You can always add more liquid if it becomes too thick. For this vegetable soup you want it to be rather brothy because this is where the magic is!
Don’t forget to taste throughout the cooking time to see if it needs more seasonings. Also, add fresh herbs when it is almost done. Parsley is amazing in this soup, along with dill.
Sip and heal! ❤
XxOo Tasha
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