Vegetable Ramen Noodle Soup

Vegetable Ramen Noodle Soup
(Serves 8) ~ Vegan, Gluten-Free, Dairy-Free

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I don’t know about you, but this chilly weather instantly makes me want to prepare a big pot of soup. I’m not knocking the ramen soup that we all lived on at one time or another, but whew are those ingredient lists long! I love this recipe because the way it’s prepared the veggies stay fresh and crunchy without all the preservatives. This was a big hit in our home a few nights ago. Yes, these oodles of noodles are all grown up. Warm, inviting and fresh! Enjoy.

Ingredients:
3 Tbsp Extra Virgin Olive Oil
5 Scallions, chopped
3 Celery Ribs, sliced
3 Large Carrots, shredded/grated
16oz Frozen Corn
¼ Tsp Crushed Red Pepper Flakes
10oz Fresh Green Beans
¼ Cup Tamari Soy Sauce
¼ Tsp Ginger Powder
3 Quarts Vegetable Broth
1 (10oz Package) Ramen Noodles (I used Lotus Foods – Millet & Brown rice)
1 Tbsp Rice Vinegar
Salt/Pepper to taste

Directions:
-Prepare ramen noodles according to package and set aside.
-In a large pot heat olive oil over medium-high heat. Add celery and scallions then sauté for about 3 minutes.
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Grated Carrots – I used my box grater.
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-Add carrots, frozen corn, and crushed red pepper flakes continue to sauté for 5 minutes.
-Stir in soy sauce, vegetable broth and green beans. Bring to boil.
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-Once the soup begins to boil turn off and remove from heat. Stir in rice vinegar, ginger powder and ramen then season to taste (salt/pepper). Enjoy!

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Vegetable Ramen Noodle Soup

  • Servings: 8
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Ingredients:
3 Tbsp Extra Virgin Olive Oil
5 Scallions, chopped
3 Celery Ribs, sliced
3 Large Carrots, shredded/grated
16oz Frozen Corn
¼ Tsp Crushed Red Pepper Flakes
10oz Fresh Green Beans
¼ Cup Tamari Soy Sauce
¼ Tsp Ginger Powder
3 Quarts Vegetable Broth
1 (10oz Package) Ramen Noodles (I used Lotus Foods – Millet & Brown rice)
1 Tbsp Rice Vinegar
Salt/Pepper to taste

Directions:
-Prepare ramen noodles according to package and set aside.
-In a large pot heat olive oil over medium-high heat. Add celery and scallions then sauté for about 3 minutes.
-Add carrots, frozen corn, and crushed red pepper flakes continue to sauté for 5 minutes.
-Stir in soy sauce, vegetable broth and green beans. Bring to boil.
-Once the soup begins to boil turn off and remove from heat. Stir in rice vinegar, ginger powder and ramen then season to taste (salt/pepper). Enjoy!

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Wild Rice Soup

Wild Rice blend & Vegetable Soup
(Serves 4-6) ~ Vegan, Dairy-Free

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I wish I planned this recipe in advance, instead it was another pantry/fridge cleanout effort. I typically write out recipes first and tweak them along the way when I’m creating. Since I didn’t do that here, please make note that my measurements are not exact. BUT it came out so delicious that I just had to share it anyway.
Last week I had given the kids leftover pasta for dinner which left Seth and I with ??? Refusing to go to the store, I scoured through the pantry and fridge to see what I could find. I wouldn’t necessarily make soup with a red onion, for example, I prefer yellow or sweet, but it’s what was available. I also found celery, carrots, broccoli and parsley in the fridge. In the pantry I found wild rice and a can of corn. With the addition of the flour this soup comes out rather creamy.
My my this soup tasted like Thanksgiving. I will definitely be making this one again soon, especially with the upcoming holidays so then I will plan to measure. Warm, comforting and inviting! Enjoy!

Ingredients:
3 Quarts of Water
3 Tbsp Canola Oil
½ Large Red Onion, chopped
4 Large Carrots, sliced
4 Celery Ribs, sliced
1 Handful fresh Parsley, chopped
½ Cup of Wild Rice Blend, uncooked (I used Lundberg brand)
Crushed Red Pepper Flakes, about ½ Tsp
All Purpose Flour, about 3 Tbsp
Salt/Pepper to taste
Italian Seasoning to taste
Florets from 2 bunches of Broccoli
1 (15.25oz can) Corn

Directions:
-In a large pot, heat oil over medium-high heat. Add onions and cook about 2-3 minutes until softened.
-Add carrots, celery, parsley and crushed red pepper flakes then continue to cook through for another couple minutes.
-Add water, salt/pepper, Italian seasoning and heat to slow boil. Stir in flour and cook for another 1-2 minutes before adding rice.
-Add wild rice blend, cover and reduce heat to simmer. Cook for about 40 minutes.
-In the last 10 minutes of cooking, add corn and broccoli florets.
-Adjust seasoning to taste. Enjoy!

 

Cream of Broccoli Soup

Cream of Broccoli Soup
(Serves 12-14) ~ Vegan

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Proud ‘Sally Soul Smasher’ here. Yup, I just finished serving up salads for dinner tonight. I honestly couldn’t help but to think of the Domino’s commercial while serving it too. Well the salad was delicious – ingredients/picture below:

Spinach
Carrots
Celery
Zucchini (Squash)
Tomatoes
Kalamata Olives
Broccoli
Parsley
Avocado
Portobello Mushrooms (sautéed in oil, salt/pepper and finished with balsamic)

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You know… salad doesn’t have to be boring or tasteless. I’ve made so many and fancy ‘Waldorf/Greek’ and basic Chopped salads too. But today I really wanted to blog about my Cream of Broccoli soup! One day last week it was SO chilly out, just freezing. I wanted something warm and creamy and thought what better than a warming soup. Hope you try this one. Enjoy!

Ingredients:
1 Large Sweet Onion, chopped
1 Large Russet Potato, chopped
3 Tbsp Canola Oil
½ Tsp Celery Seed
1/8 Tsp Crushed Red Pepper Flakes
2 Quarts Vegetable Broth
1 Quart Water
7 Bunches of Broccoli (florets), chopped
¼ Cup Earth Balance (vegan butter)
3 Tbsp All-Purpose Flour
1/3 Cup Nutritional Yeast flakes
½ Cup Soy Milk
½ Tbsp Salt
2 Tsp Ground Pepper

-This is about the size of the broccoli (7 of these).
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Directions:
-Heat oil in large pot and add onions. Sauté for about 5 minutes until translucent.
-Add potatoes (I chop them about the same size as the onions), celery seed and red pepper flakes. Continue to heat for another 2 minutes.
-Add one quart of the vegetable broth and heat to cook down the potatoes for about 3 minutes.
-Add remaining broth/water and broccoli then heat to boil. Cover turn off heat and let stand for 35-40 minutes to cook.
-In the meantime, in a separate pan, heat earth balance and flour to create a roux or slurry.
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-Bring soup back to a simmer. Add roux, nutritional yeast, milk and salt/pepper.
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-Blend soup with an immersion blender and adjust seasoning to taste before serving. Enjoy!

Note: If you’re in a pinch for time just continue cooking over medium-high until potatoes are cooked through. I prefer the step that allows them to steam up and it kind of preserves the beautiful green broccoli color.

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Cream of Broccoli Soup

  • Servings: 12-14
  • Difficulty: Easy
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Ingredients:
1 Large Sweet Onion, chopped
1 Large Russet Potato, chopped
3 Tbsp Canola Oil
½ Tsp Celery Seed
1/8 Tsp Crushed Red Pepper Flakes
2 Quarts Vegetable Broth
1 Quart Water
7 Bunches of Broccoli (florets), chopped
¼ Cup Earth Balance (vegan butter)
3 Tbsp All-Purpose Flour
1/3 Cup Nutritional Yeast flakes
½ Cup Soy Milk
½ Tbsp Salt
2 Tsp Ground Pepper

Directions:
-Heat oil in large pot and add onions. Sauté for about 5 minutes until translucent.
-Add potatoes (I chop them about the same size as the onions), celery seed and red pepper flakes. Continue to heat for another 2 minutes.
-Add one quart of the vegetable broth and heat to cook down the potatoes for about 3 minutes.
-Add remaining broth/water and broccoli then heat to boil. Cover turn off heat and let stand for 35-40 minutes to cook.
-In the meantime, in a separate pan, heat earth balance and flour to create a roux or slurry.
-Bring soup back to a simmer. Add roux, nutritional yeast, milk and salt/pepper.
-Blend soup with an immersion blender and adjust seasoning to taste before serving. Enjoy!

Lentil Vegetable Soup

Lentil Vegetable Soup
(Serves 12-18) ~ Vegan, Gluten-Free, Soy-Free

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Maybe I just don’t have it in me to make a small pot of soup or something. So I’ll just warn you now that this recipe makes an enormous amount of soup! Lol – feel free to cut it down or just go crazy and make the large pot like I did, it freezes great too. I typically go with the large pot of soup since it will last for several days – lunch and dinner. Not only is this vegan soup hearty with veggies it is wholesome too. Lentils are packed with nutrients and are high in protein and fiber – great for lowering cholesterol! I hope you try this great weeknight dinner, sample it with your favorite veggies. Enjoy!

Vegan Lentil Soup

  • Servings: 12-18
  • Difficulty: easy
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Ingredients:
1/3 Cup Extra Virgin Olive Oil
1 Large Sweet Onion, chopped
2 Large Russet Potatoes, diced/cubed
4 Scallions, chopped
7 stalks Celery, chopped
5 Carrots, diced/cubed
1 Tbsp Salt
2 Tsp fresh ground Black Pepper
1 ½ to 2 Tsp Cumin
1 Tsp Chili Powder
2 Bay Leaves
1 (28oz can) Diced Tomatoes
4 Cups dry Lentils, picked/rinsed (I used Bob’s Red Mill – the entire 27oz pkg)
3 Quarts Vegetable Broth (about 12 cups)
3 Cups Water
3 Tbsp Tomato Paste (I used tomato/basil paste)
10oz fresh Green Beans, trimmed/cut (about 2 ½ cups)
4 stalks Kale, stems removed/chopped
1 Tbsp Balsamic Vinegar

Directions:
-Heat olive oil over medium-high heat. You’ll need an extra-large pot! Add onions, potatoes, garlic and scallions then heat for 5 minutes. Then add carrots and celery continue to sauté for another 3 minutes.
-Next, add seasonings: salt, pepper, cumin, chili powder and bay leaves. Stir to combine before adding tomatoes.
-Add your vegetable broth and water to the pot and heat to boil. While stock is boiling remember to pick through your lentils check for any rocks for example before rinsing.
-Add lentils, cover and reduce heat. Simmer for 40 minutes.
-During the last 10 minutes of cooking add your green beans and kale. Enjoy!

Warning! – Ginormous pot of soup below!

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Hearty Tortilla Soup

Hearty Spicy Southwestern Tortilla Soup
(Serves about 8-10) ~ Vegan, Gluten-Free, Soy-Free, Dairy-Free

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This soup is hearty, flavorful and mildly spicy. Upon waking up this morning and peeking outside to see the frost on the car, I knew at that moment that it was going to be a warm filling soup kind of day. The ingredients in this tortilla soup take this southwestern style soup to another level with the added rice and two types of beans! Couple this with cilantro and lime for added freshness. As with all of my recipes feel free to adjust seasoning to your liking, but I think it’s superb as is. 🙂 I received many compliments on this one. Enjoy!

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Ingredients:
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Garlic, minced
1 Large Sweet Onion
3 Ribs of Celery, sliced
1 Red Pepper, diced (divided)
1 Jalapeño, diced
3 Carrots, sliced
1 (28oz can) Crushed Tomatoes
2 (14.5oz can) Fire Roasted Tomatoes
2 (15.5oz can) Black Beans, drained/rinsed
1 (15.5oz can) Pinto Beans, drained/rinsed
½ a bunch of Fresh Cilantro, divided
2 stalks Kale, stems removed, chopped
2 Quarts (32oz) Vegetable Broth
1 pinch (or about ¼ Tsp) Crushed Red Pepper Flakes
2 Tsp Chili Powder, divided
1 Tsp Cayenne Pepper
½ Tbsp Salt
½ Tbsp Oregano
1 Tsp Cumin, divided
1 Bay Leaf
1 to 1 ½ Tbsp Sugar, divided
½ Cup Brown Rice
1lb (16oz) Frozen Corn
3 Scallions (Green Onions), chopped/divided
Juice and Zest of ½ Lime

Toppings:
Tortilla Strips (homemade or store-bought, you can find this in the salad topping area)
Avocado
Cilantro
Scallions
Red Peppers
Lime Juice

Directions:
-In a large stock pot, heat olive oil over medium-high heat. Add Garlic, Onions, ½ of the diced Red Peppers, Celery, Carrots and Jalapeño. I added each of these in one at a time and cook for about 5-7 minutes.
-Add Beans, diced tomatoes and crushed tomatoes. Add ½ of the Sugar, Bay leaf, Oregano, ½ Tsp Cumin and 1 Tsp Chili Powder then stir to combine. Simmer for about 5-7 minutes.
(I used these Fire Roasted Diced Tomatoes)
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-Add vegetable broth and bring to boil. Add rice and allow to boil for 5 minutes then reduce heat to low, cover, and simmer for 30 minutes. (This is a good time to chop cilantro and prep kale – while rice is cooking)
-In a small bowl, add ½ of the fresh lime juice + zest and massage into fresh chopped kale.
–Set aside for about 20 minutes.
-During the last 10 minutes of cooking, add: Corn, Kale, ½ of the Cilantro (about 1/3 Cup) and remaining Rep Pepper (reserve some for garnish if you wish). -Then add: Cayenne Pepper, Salt, Scallions, remaining Chili Powder and Cumin stir to combine.
-After 30 minutes has elapsed cover and turn off heat (keep lid on!) and let stand for another 15 minutes before serving.
-Garnish with your toppings of choice. I added: Scallions, diced Red Peppers, Tortilla Strips and fresh Cilantro.

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Hearty Tortilla Soup

  • Servings: 8-10 ~ Vegan, Gluten-Free, Soy-Free, Dairy-Free
  • Difficulty: easy
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Credit: http://www.veganrescue.com

Ingredients:
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Garlic, minced
1 Large Sweet Onion
3 Ribs of Celery, sliced
1 Red Pepper, diced (divided)
1 Jalapeño, diced
3 Carrots, sliced
1 (28oz can) Crushed Tomatoes
2 (14.5oz can) Fire Roasted Tomatoes
2 (15.5oz can) Black Beans, drained/rinsed
1 (15.5oz can) Pinto Beans, drained/rinsed
½ a bunch of Fresh Cilantro, divided
2 stalks Kale, stems removed, chopped
2 Quarts (32oz) Vegetable Broth
1 pinch (or about ¼ Tsp) Crushed Red Pepper Flakes
2 Tsp Chili Powder, divided
1 Tsp Cayenne Pepper
½ Tbsp Salt
½ Tbsp Oregano
1 Tsp Cumin, divided
1 Bay Leaf
1 to 1 ½ Tbsp Sugar, divided
½ Cup Brown Rice
1lb (16oz) Frozen Corn
3 Scallions (Green Onions), chopped/divided
Juice and Zest of ½ Lime

Toppings:
Tortilla Strips (homemade or store-bought, you can find this in the salad topping area)
Avocado
Cilantro
Scallions
Red Peppers
Lime Juice

Directions:
-In a large stock pot, heat olive oil over medium-high heat. Add Garlic, Onions, ½ of the diced Red Peppers, Celery, Carrots and Jalapeño. I added each of these in one at a time and cook for about 5-7 minutes.
-Add Beans, diced tomatoes and crushed tomatoes. Add ½ of the Sugar, Bay leaf, Oregano, ½ Tsp Cumin and 1 Tsp Chili Powder then stir to combine. Simmer for about 5-7 minutes.
-Add vegetable broth and bring to boil. Add rice and allow to boil for 5 minutes then reduce heat to low, cover, and simmer for 30 minutes. (This is a good time to chop cilantro and prep kale – while rice is cooking)
-In a small bowl, add ½ of the fresh lime juice + zest and massage into fresh chopped kale.
–Set aside for about 20 minutes.
-During the last 10 minutes of cooking, add: Corn, Kale, ½ of the Cilantro (about 1/3 Cup) and remaining Rep Pepper (reserve some for garnish if you wish). -Then add: Cayenne Pepper, Salt, Scallions, remaining Chili Powder and Cumin stir to combine.
-After 30 minutes has elapsed cover and turn off heat (keep lid on!) and let stand for another 15 minutes before serving.
-Garnish with your toppings of choice. I added: Scallions, diced Red Peppers, Tortilla Strips and fresh Cilantro.

 

Hearty Vegetable Soup!

Hearty Vegetable Soup!! ~ (Serves 10-12)

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Hello everybody! It feels like it’s been awhile and it has been, sorry about that. It’s officially autumn and October, oh yes and my birthday is coming soon too, woot woot!
About this hearty soup…
Lovely fall and its cool and brisk mornings or chilly evenings. Not to mention all the rain we had last week which makes me want nothing more than a bowl of warm and filling soup. Without exaggeration this soup is as hearty as it gets, truly meal in itself. The veggies, beans and barley in this soup are very generous and easily serves 10-12 depending on portion/bowl size. This is the perfect make ahead, keeps well and we have leftovers for a few days 🙂 . I hope you enjoy – stay warm!

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Hearty Vegetable Soup!

  • Servings: 10-12
  • Difficulty: Easy
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Ingredients:
2-3 Tbsp Extra Virgin Olive Oil
1 large Sweet Onion, chopped
1 bunch of Leeks (4 total), white-light green parts only, sliced and rinsed well
5 cloves Garlic, minced
1 handful Fresh Parsley, chopped
4 Carrots, sliced
2 Red Potatoes, chopped
1 Tbsp Salt
1 Tbsp dried Oregano
½ Tbsp Pepper
4 Quarts Vegetable Broth/Stock
1 Cup Barley
1 (28 oz can) Diced Tomatoes
4 Large Leaves – Collard Greens, stems removed/chopped
2 heads of Fresh Broccoli, chopped/florets
1 Zucchini, chopped
6 White Button Mushroom, sliced
1 (10oz) Frozen Peas
1 (15.5 oz can) Red Kidney Beans
1 (15.5 oz can) Chickpeas/Garbanzo Beans
1 (15.5 oz can) Corn

Directions:
-In large stock pot, heat Olive Oil over medium heat. Add onions and sauté for 2-3 minutes.
-Stir in Leeks and Garlic then sauté for another 2 minutes.
-Add carrots, potatoes and parsley – sauté for another 3-5 minutes. Then add Salt/Pepper and Oregano.
-Add Vegetable Broth/Stock and bring to boil. Stir in Barley, Tomatoes and Collard Greens – cover then reduce heat to simmer for about 50 minutes.
-Add mushrooms, zucchini, broccoli, beans, corn and frozen peas – cover and continue a slow boil for another 10 minutes.
-Let stand for 10-20 minutes before serving. Enjoy!

A Ladle of Love & Health!
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Creamy Chilled Cucumber Pea Mint Soup

Creamy Chilled Cucumber Pea Mint Soup
(Serves 6-8) – Vegan, Raw, Gluten-Free, Soy-Free
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I made a Cucumber Dill Garlic sauce the other day and was inspired to make this chilled soup. This soup is raw so I treat this dish just as if I were juicing it, which means we eat it right away. Enjoy!

Creamy Chilled Cucumber Pea Mint Soup

  • Servings: 6-8 ~ Vegan, Raw, Gluten-Free, Soy-Free
  • Difficulty: Easy
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Ingredients:
1 English Cucumber, diced
A Bunch (handful) of Fresh Mint, chopped
½ Green Pepper, chopped
1 Cup Water
1 Avocado, pitted
1 Cup Peas
2 Scallions, chopped (white/light green part only)
Juice of 1 Lemon
Sea Salt/Pepper to taste

Directions:
-Blend all ingredients together using a high speed blender. Chill and Enjoy!

Notes: I blended the first four ingredients together and then the avocado, peas and scallions separately then stirred together and added salt/pepper to taste.
-To serve up instantly – Use refrigerated Cucumber/Scallions and use Frozen thawed Peas.