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.


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


  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!!


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


  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.



1 small baguette, sliced

4 cloves of garlic, pressed

1/4 cup Parmesan cheese, shredded

olive oil


  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



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


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



Vegan Drunken Dumpling Soup

This was the first time I had dumplings and they are a snap to make.  I love the texture they add to soup, you may see more random dumplings popping up in my soups!

Drunken Dumpling Soup

Serves 4

3 carrots, sliced

2 large potatoes, peeled and diced

2 stakes celery, sliced

1/2 yellow onion, diced

4 cloves garlic, pressed

1/4 cup amber beer

2 tbsp rosemary ground

2tbsp Mediterranean pepper

1 tsp Lawry’s salt

1 tsp red pepper

2 tbsp flour

1/2 cup dry white wine

1 can chickpeas, drained and rinsed

3 cups vegetable broth


3/4 cup flour

1 1/2 tsp baking powder

1/2 tsp Lawry’s salt

2 tbsp dried dill

1/2 cup unsweetened almond milk



In a medium bowl mix flour, baking powder, salt and dill. Gradually add milk and whisk together, dumpling batter will be medium thick.  Set aside until veggie mix is ready for dumplings.

Drunken Soup

In a large pot add beer, carrots, potatoes, celery, onion and garlic. Simmer about 5 minutes. Add rosemary, Mediterranean pepper, salt, red pepper and flour and coat veggies. Next add wine and chickpeas, cook until wine has evaporated. Then add vegetable broth and bring to a simmer. Drop dumplings in one scoop at a time; try to keep the dumpling balls separate, it should make about 8-10 dumplings. Cover and let simmer about 15-25 minutes, depending on how big the dumplings are. DO NOT STIR while dumplings are cooking. To tell when dumplings are done touch with center with your finger; it should be slightly firm yet soft.  Your finger should not leave an indentation. Once dumplings are cooked serve immediately.

Shredded Potato and Carrot Soup

Potato Soup

Serves 8

10-12 yukon gold potatoes, peels and shredded

8 large carrots, peels and shredded

1 yellow pepper, diced

1 medium yellow onion, diced

1 cup green peas

6 cups almond milk, plain, unsweetened

2 cups vegetable broth

2 tbsp paprika

2 tbsp ground rosemary

2 tbsp white pepper

1 tbsp lawyer’s salt

2 cups cheddar cheese, shredded, optional topping

Cajun seasoning, optional topping


Saute onions and peppers in 1 tbsp of water over medium heat. Set crock pot to 2 hours on high heat add almond milk, vegetable broth, potatoes, carrots and all spices. Once onions and peppers are tender add to crock pot, cover and stir every 15 minutes till crock pot timer goes off. Serve immediately; top each bowl with cheddar cheese and Cajun seasoning if desired.

Butternut Squash Soup

Butternut Squash Soup

Serves 8

3 lbs butternut squash, cubed

1/4 cup water

1 large yellow onion

4 cloves of garlic, pressed

4 cups vegetable broth

1 cup almond milk, unsweetened

2 tsp nutmeg

1 tsp salt

1 tsp white pepper

2 tsp dried sage

4 tbsp maple syrup plus addition 1 tbsp per bowl of soup


Place cubed squash on a baking sheet and drizzle with water and 1 tsp nutmeg, bake at 400 degrees for 45 minutes, turning squash after 20 minutes; add additional water if squash is drying out. Meanwhile sautee onion and garlic in large pot with 1/4 cup of vegetable broth on high heat for 5 minutes. Add almond milk, remaining vegetable broth, dried spices and maple syrup and bring to a boil. Place baked squash in pot and bring back to a boil for 10 minutes, reduce heat to simmer and cook additional 15 minutes. Remove pot from heat and blend with an emulsion blender or let cool and blend in batches in food processor or blender and return to pot. Top each bowl of soup with 1 tbsp of maple syrup, pour in a circular motion, and then make a cross in the soup with a spoon to spread the maple syrup in a beautiful display (see the picture). Serve immediately.

Kale, White Bean & Dill Soup

Kale White Bean Soup

Serves 8

2 cans white beans, drained and rinsed

2 can garbanzo beans, drained and rinsed

1 bunch kale, chopped

1 yellow onion, chopped

4 vegan Italian sausage, sliced (optional)

5 cups vegetable broth

3 cups almond milk, unsweetened

3 cloves of garlic, pressed

4 tbsp fresh dill weed, chopped

salt and white pepper


Sauté garlic and onion in 1/4 cup of vegetable broth on high heat for 5 minutes. Meanwhile add remaining ingredients to crock pot, set to high heat for 3 hours, add garlic and onion; cover and stirring every hour.  Serve immediately or cool and freeze for later.