Mushroom Soup

I know a lot of my post start with I love….. 🙂 It’s true I love a lot of vegetables and fun dishes but Mushroom Soup, oh my goodness, it’s a favorite, especially in the winter and homemade! There is nothing better that a homemade cup of soup on a chilly day.

mushroom-soup

Ingredients
2 cups white button mushrooms, diced
2 cups baby portobello mushrooms, diced
2 cloves garlic, pressed
2 cups cashew milk
2 cups vegetable broth
3 tbs mascarpone cheese
1 tbs white pepper
Parmesan Cheese to top
EVVO

Directions

  1. Sautee white button mushrooms and garlic in EVOO until tender, about 4 minutes
  2. In a blender add vegetable broth, white mushrooms, garlic, mascarpone, puree until smooth. Set aside
  3. Sautee baby portobello mushrooms in EVOO until tender, about 4 minutes
  4. While portobello mushrooms are cooking, heat cashew milk over medium heat in large pot, bring to simmer
  5. When milk is simmering slower add mushroom and broth puree and bring to a boil, stirring consistently
  6. Reduce heat to low and simmer soup about 10 minutes. Add 1/2 of the baby portobello mushrooms and cook 5 more minutes.
  7. Remove from heat and serve.
  8. Top each cup of soup with a few portobello mushrooms and shredded parmersan cheese
  9. ENJOY

Happy Winter Warm Up!!

Spicy Pumpkin Chili

Chili is a great fall staple, it’s easy to toss everything in a crock pot and let it simmer. The whole house starts to smell like fall, it’s fantastic and great for company. You can make your favorite chili and add a can of pumpkin puree or mix it up a bit and follow along below:

Pumpkin Chili

Ingredients
1 yellow onion, diced
1 green bell pepper, diced
2 jalapenos, diced
3 cloves garlic, minced
2 cans fire roasted tomatoes, diced
1 tub Gimme Lean Vegan Sausage, thawed
2 cups boca crumbles, thawed
1 can black beans, drained and rinsed
1 can pumpkin puree
1 btl pumpkin beer or 1 1/2 cups water
1/2 pumpkin coffee, optional
1/4 cup sriracha sauce
2 tbsp ground red pepper
1 tbsp cinnamon
2 tbsp chili powder

Optional Toppings: Greek Yogurt, Daiya Vegan Cheese, Sharp Cheddar Cheese, Chives, Goldfish Crackers, more chili powder

Directions

  1. Set crock pot to high heat for 2 hours. (Use stove top large pan if you don’t have a crock pot).
  2. Add onion, pepper, jalapeno, garlic, Gimme Lean Sausage with juice from 1 can of tomatoes. Using a flat wooden spoon chop sausage until broken into small pieces in crock pot.
  3. Stir occasionally for 10 minutes be sure not so burn veggies and sausage.
  4. Add remaining tomato cans, pumpkin beer, pumpkin puree, pumpkin coffee and sriracha sauce. Stir until combined.
  5. Add remaining ingredients and set crock pot to low for 1.5 hours, stir every 45 minutes to prevent burning.
  6. Turn to warm and serve as desired with optional toppings.

Pumpkin Chili with Toppings

Corn Chowder

I love making soups, I have said this before I don’t mind if it’s 90 degrees outside, I still love soup! This is a great summer/fall recipe for delicious Sweet Corn Chowder. I make a huge batch of this and freeze double servings and thaw when we don’t feel like making dinner, so easy!

Corn Chowder

Ingredients
6 ears sweet corn, corn cut from cob
1 yellow onion, diced
6 red potatoes, diced
1 bag baby spinach
1 bunch chives, diced
3 cloves of garlic, minced
1/4 cup nutritional yeast
6 cups unsweetened cashew milk
1 tbsp lawry’s salt
2 tbsp white pepper
1 tbsp black pepper
1 tbsp dill weed

Directions:

  1. In large pan sautee onion in 1 tbsp of water on medium heat for 3 minutes.
  2. Add 3 cups of almond milk and potatoes, corn, garlic, salt, pepper, dill and bring to boil, stirring frequently.
  3. Reduce to medium heat and cook for 15 minutes.
  4. Add remaining almond milk and stir in nutritional yeast and chives. Return to boil and reduce to medium heat, add spinach and cook for additional 10 minutes.
  5. Let stand 5 minutes and enjoy.
  6. If you desire it thicker add more nutritional yeast or mash the soup with potato masher and stir.

We like to make top with greek yogurt (do you see the pattern, greek yogurt will go on anything in our house, HaHa), salsa, hot sauce, we love using different garnishes for everything. Again, get creative, anything that sounds good most likely is, so try it!

Garlic Soup with Parmesan Crostini

Soup Kick!! This will make your house smell amazing, if you like garlic, LOL!! I could eat this once a week it is that good! Bonus garlic is good for you!

Garlic Soup

 

Garlic Soup

3 large heads of garlic, top cut off to expose cloves and extra skin removed, bulb will still be in-tacked

5 tbs extra virgin olive oil

1/2 cup yellow onions, finely diced

1/2 cup white wine

1/2 cup half and half

2 1/2 cups vegetable broth

salt and pepper to taste

Tabasco sauce to taste, add a few dashes to your bowl of soup

Parmesan cheese, shredded, add to your bowl of soup

Directions

  1. Preheat oven to 350 degrees. Place the garlic heads on a large piece of aluminum foil and drizzle with 2 tablespoons of olive oil. Place the packet in the oven and bake for 45 minutes. Cool slightly. In a small bowl, squeeze the garlic head until all of the roasted flesh is released.
  2. In a large saucepan, heat the remaining olive oil for 30 seconds add onions, and cook over medium heat about 4 minutes. Add the garlic and cook for 2 minutes.
  3. Stir in the vegetable broth, white wine, half and half, salt, and pepper. Cover and bring the soup to a boil. Reduce heat to medium low and continue to cook for 35 minutes.
  4. Using an emulsion blender, purée the soup in the sauce pan until smooth.
  5. Serve immediately with crostini.

 

Crostini

1 small baguette, sliced

4 cloves of garlic, pressed

1/4 cup Parmesan cheese, shredded

olive oil

Directions

  1. Pre-heat oven to 425 degrees
  2. Drizzle baking sheet with olive oil and place bread on top, drizzle bread with a little more olive oil.
  3. Bake 5 minutes, remove bread from oven and flip. Top with garlic and cheese and bake additional 5 minutes.
  4. Seriously if you like garlic, must must must try this!!! Hope you enjoy.

 

Delicious Vegetable Soup

YUM! I love making soup, no matter what the weather is doing outside! Soup is a great way to use up extra veggies in the frig. and you can freeze the leftovers for a super quick dinner/lunch.

Veg Soup

 

Ingredients

8 cups vegetable broth

3 cloves of garlic, pressed

1 bag baby spinach

5 mini zucchini, sliced

1/2 yellow onion, diced

1 cup carrots, sliced

1 can diced tomatoes with juice

1 can cannellini beans, rinsed

1/2 cup tiny star noodles

3 tbsp nutritional yeast

1 tbsp dill weed

2 tsp white pepper

Directions

1. Add all ingredients in a large pot, except spinach. Bring to a boil and reduce to a simmer for 25-30 min.

2. Add spinach and stir to integrate with soup, cook 5 minutes and remove from heat.

3.  EAT! Nom Nom Nom 🙂

Don’t forget to freeze your left overs

 

 

Pureed Broccoli and White Bean Soup

Broccoli Soup

Servers 4

1 head broccoli, chopped, use florets and stems

1 yellow onion

6 cloves garlic, pressed

2 cans cannellini beans, drained and rinsed

2 cups vegetable broth

1 ½ cups water + 2 tbsp

2 tbsp nutritional yeast

1 tbsp dill weed

1 tbsp dried basil

Directions

Steam broccoli in 1 ½ cups of water about 6 minutes until bright green. Meanwhile heat 2 tbsp of water in large pot over medium heat and add onions, garlic. Cook 3-4 minutes until onions are translucent. Add vegetable broth, beans, nutritional yeast, dill and basil; bring to boil. Reduce heat to simmer and add broccoli and 1 cup of broccoli steam liquid. Stir and simmer 2 minutes. Remove from heat to cool 10-15 minutes then puree with emulsion blender or blend in batches in a blender. If needed add remaining ½ cup of broccoli steam water. Mix thoroughly once soup is pureed and serve.

Roasted Red Pepper and Carrot Soup

Pepper and Carrot Soup

Serves 4

4 red peppers, trimmed, diced

4 large carrots, trimmed, diced

2 cup water

10 cloves garlic, peeled, whole

1 small yellow onion, sliced in half moons

4 tbsp water

1 tbsp red pepper flakes

salt and pepper to taste

Directions

Pre-heat oven to 450 degrees. Place peppers, carrots, onion and garlic on baking sheet and drizzle with 4 tbsp water; bake for 45-60 minutes until skin of peppers are wrinkled and charred. Remove from oven and set aside to cool 20-30 minutes. Once cool place vegetables in blender, filling half way and add 1 cup of water per batch, blend until smooth. Continue until all vegetables and liquids are pureed. Mix all batched in large pot on the stove on high heat, stirring frequently. Once soup begins to boil, reduce to simmer for 5 minutes, add salt, pepper and red pepper flakes. Serve immediately.