I’m not a strict vegetarian, but I rarely promote meat. One rare exception is bone broth because it contains collagen protein. The process of slow cooking bones for many hours releases collagen from the bones. By consuming the collagen from animal bones, you’re helping revitalize your own body’s collagen.
Tag: soup
Creamy Curry Pumpkin Soup
The only thing more comforting than a bowl of soup is a bowl of homemade soup that is both vegan and gluten-free. There’s something special about cooking comforting meals like this during the Fall that will warm you up and have your kitchen smelling festive.
Cozy up with someone you love and enjoy this delicious pumpkin soup on a cool fall night! – Veronica
Serving Size:2
Ingredients
- 1 tbsp. olive oil
- 1 yellow onion, diced
- ½ cup organic Crimini mushrooms, sliced
- 1 clove garlic
- 1 tsp. curry powder
- 1 ½ tbsp. gluten-free flour (we like Bob’s Red Mill)
- 3 cups organic vegetable broth
- 2 cups Chef V’s Organic Pumpkin Puree (see recipe HERE)
- ½ cup of canned coconut milk
- 1 tsp. nutmeg
- 1 tsp organic sea salt
- ½ tsp. black pepper
Directions
Bring oil to medium high heat and saute onion and mushrooms for 3 minutes or until onions are translucent.
Add garlic, curry powder and gluten-free flour to the pan to continue to cook for one more minute.
Slowly add the vegetable broth and bring to a boil.
Cook and stir for a couple of minutes until the soup starts to thicken.
Add the pumpkin puree, coconut milk, nutmeg, salt and pepper.
Continue to stir and cook for an additional 5 minutes.
Blend small batches of soup in a Vitamix or blender to a get a smooth texture and serve hot.
Green Soup with Lemon Basil Pesto
Green veggies are central to this recipe, full of vitamins. Cannellini beans add fiber and richness. A lovely soup for celebrating the end of winter, the bounty of summer crops, or anytime you crave something super fresh and seasonal.
Ingredients
- 1 to 2 tablespoons cold-pressed olive oil
- 1 cup celery, thinly sliced
- 1 cup leeks, thinly slicec
- 2 teaspoons garlic, minced or pressed
- 1/4 teaspoon sea salt
- 3 cups vegetable stock
- 1 cup filtered water
- 7 thyme sprigs, divide use
- 1 cup fresh or frozen peas
- 1 cup fresh green beans, cut into 1-inch pieces
- 1 (15 ounce) can cannellini beans, drained
- 1 cup baby spinach leaves
BASIL PESTO
- 1 cup baby spinach leaves
- 1 cup fresh basil
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic, minced or pressed
- 2 teaspoons cold-pressed olive oil
Directions
Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the celery, leeks, garlic, and sea salt. Sauté for 5 minutes. Add the stock, water, and 3 thyme sprigs.
Cover and bring the mixture to a boil. Add the peas, green beans, and cannellini beans. Simmer, uncovered, for 5 minutes. Discard the thyme sprigs. Stir in the spinach.
Make the basil pesto sauce. Process all of the pesto ingredients in a Vitamix until smooth.
Ladle the soup into 4 bowls. Top each with the pesto and thyme sprigs and serve.
Creamy Beet Soup
My Creamy Beet Soup is a healthy treat. Beets, including beet greens, contain an amazing array of antioxidants, other vitamins, minerals, fiber, and protein. They are also believed to support our body’s detox system as well as having anti-inflammatory properties.
(serves 4 and great for leftovers)
INGREDIENTS
- 1 tbsp. cold pressed olive oil
- 1 cup chopped onion
- 3 cloves garlic, minced
- 3 cups fat-free organic chicken broth (or vegetable broth for vegan)
- 3 large beets, peeled and cut in quarters
- 1 medium sweet potato, skinned and cubed
- 2 cup full fat, canned coconut milk
- 1 bay leaf
- 1 tsp. sea salt
- ⅛ tsp. cayenne pepper (optional)
INSTRUCTIONS
Heat the oil in a large pot, big enough to make the soup.
Add onion and cook for 2 minutes. Add garlic and continue to cook for one more minute or until onion
becomes translucent.
Add broth, beets, sweet potato, and bay leaf. Boil for 15 minutes or until beets and sweet potato become tender.
Add coconut milk and simmer for 5 minutes. Remove the bay leaf.
Transfer small batches of soup into a blender and blend 3-4 batches until smooth. Add salt and cayenne pepper to taste.
Bon Appétit! – Veronica
INSTRUCTIONS
Heat the oil in a large pot, big enough to make the soup.
Add onion and cook for 2 minutes. Add garlic and continue to cook for one more minute or until onion
becomes translucent.
Add broth, beets, sweet potato, and bay leaf. Boil for 15 minutes or until beets and sweet potato become tender.
Add coconut milk and simmer for 5 minutes. Remove the bay leaf.
Transfer small batches of soup into a blender and blend 3-4 batches until smooth. Add salt and cayenne pepper to taste.
Bon Appétit! – Veronica
Little Leprechaun Soup
Check out this delicious Meatless Monday recipe from Chef V. Perfect for this St. Patty’s day or anytime!
TOTAL: 45 minutes
Prep Time: 45 minutes
Serving Size: 2 Person
Ingredients
-
- 2 tbsp. organic coconut oil
- 1 large yellow onion, chopped
- 3 shallots, chopped
- 2 garlic cloves, minced
- 1 quart of organic vegetable broth
- 6 cups organic broccoli florets, chopped
- 1 tbsp. fresh thyme leaves
- ½ cup raw, unsalted cashews
- 1 cup coconut milk
- ½ cup pepitas for garnish (optional)
Directions
In a large soup pot over medium-high heat, heat the coconut oil. Add onions, shallots, and garlic and cook until translucent, about 3-4 minutes. Add broth & broccoli and boil for 10 minutes. Remove the soup and pour into a blender. Add thyme, coconut milk, and cashews to blender. Blend until smooth, 2-3 minutes. Serve in a bowl and top with pepitas or garnish with extra thyme sprigs.
Black Bean Soup
Black Bean Soup, warm and comforting, is a creamy main course for a crisp fall evening. You can easily double or triple this recipe and have delicious leftovers on hand for easy meal planning. Always try to use dried or canned organic black beans and organic vegetable stock, preferably homemade. – Veronica
Ingredients
Black Bean Soup
- 1/4 cup white onion, diced
- 1 tablespoon coconut oil
- 3 cloves garlic, minced or pressed
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 4 cups vegetable broth
- 4 cups cooked black beans
OPTIONAL TOPPINGS
- 1/4 cup Daiya cheddar shreds
- 1/4 cup fresh cilantro
Directions
In a large stockpot over medium high heat, saute the onion in coconut oil for 2 minutes.
Add the garlic and continue to cook for 1 to 2 minutes.
Stir in the cumin, cayenne pepper, and sea salt.
Add the broth and black beans.
Cook, stirring occasionally, for 10 minutes. Transfer to a Vitamix in batches, if necessary, and process to desired consistency. I like it chunkier or puree until smooth.
Top with cheddar shreds and cilantro, if desired.
Creamy Broccoli Soup
My Creamy Broccoli Soup is made with coconut milk and coconut oil.
In case you didn’t know, coconut milk is the liquid that comes from the grated meat of a brown coconut, whereas coconut water is the clear liquid inside the young green coconut.
When using canned coconut milk, shake the can first to even out the creamy thickness of the milk inside. Once opened, cans of coconut milk must be refrigerated and are usually only good for a few days. – Veronica
TOTAL: 1/2HR
Prep Time: 10 Min
Cook Time: 20 Min
Serving Size: 2 People
Ingredients
- 1 large yellow onion, diced
- 2 shallots, minced or pressed
- 2 cloves garlic, minced or pressed
- 2 tablespoons coconut oil
- 4 cups vegetable broth
- 6 cups chopped broccoli florets
- 1 tablespoon fresh thyme leaves
- 1/2 cup coconut milk
- 1/2 cup raw cashews, soaked and drained
- 1/2 cup raw pumpkin seeds
Directions
In a large stockpot over medium high heat, sauté the onions, shallots and garlic in the coconut oil and cook for about 3 to 4 minutes, or until the onions are translucent.
Add the broth and broccoli and boil for 10 minutes or until the broccoli is just tender.
Transfer to a Vitamix in batches. If necessary, and process until smooth. Add thyme, coconut milk, and cashews and blend again until smooth. Top with pumpkin seeds and serve.