Original Recipe: Heart-Warming Fall Veggie Soup

Hi, friends!

I’ll start by, as always, apologizing for the delay in posting. My, how time flies! I have this ongoing list of great blog post ideas, and I need to start crossing it off. I’m the worst procrastinator.

I couldn’t wait to share this soup with you, so it had to be first. I’m excited about it for two reasons: 1) here in Virginia it’s PERFECT soup weather, so I crave it constantly and 2) my improvised on-the-spot recipe came out really, really good.  Soup is a filling yet typically lower calorie meal choice, making it ideal if you’re watching your weight or trying to eat “clean.” A good soup should have lean protein, preferably some type of beans, and lots, and lots, and LOTS of veggies — like this one!

I’ll get to the point (and likely why you’re here) — the recipe! This is ridiculously easy and a fantastic way to clean out that crisper drawer. Feel free to experiment using other assortments of vegetables, depending on what you have available.

Start with your veggie line-up. The amount used here made about 10 cups of soup, enough for at least a week’s worth of lunches.

Turnips, carrots, and kale, oh my!

Turnips, carrots, and kale, oh my!

  1. Chop into cubes: 1 large Yukon gold potato, 2 turnips. Place in crockpot.
  2. Make a mirepoix: Finely chop 1 carrot, 1 stalk celery, 1/2 an onion, 2 cloves garlic. Saute in 1 Tbsp olive oil for 3-4 minutes or until beginning to soften. Add to crockpot.
  3. Pour in: 1 quart unsalted vegetable broth, 1 cup water, and 2 cans chickpeas (rinsed and drained)
  4. Season: black pepper, pinch of sea salt, 2 bay leaves, 2 tsp oregano (or use 1 drop Young Living Oregano essential oil)
  5. Turn crockpot to high and let it do its thing for the next 3 hours.
    Get it cookin'!

    Get it cookin’!

     

  6. Using an immersion blender, puree some of the chunks of soup. (I just pushed some of the potatoes/turnips/chick peas to the bottom and then turn the blade on. Do this maybe 6 times.) This gives great texture to the soup.
  7. Rinse and chop 1 large bunch of kale. Throw the stems in there too — they’ll soften right up!
  8. Turn crockpot down to low; add kale. Cook another 30 minutes or so until the kale is softened but still green.Almost done...
  9. Done! Portion out into individual glass containers, or transfer to a large one with a lid. I split this batch up so I could take some for lunch the next day. Will last a good week in the fridge. Whatever you don’t eat, freeze! 20161120_205031There you have it. I’ll be making this one again, for sure! Look for more blogs coming soon. Up next: Healthy holiday dishes! Stay tuned!

Perfect winter dinner: salsa verde soup!

I’ve been making this soup for months and haven’t ever posted it, and I’m not really sure why. It’s delicious, one of the easiest recipes I know, and it’s incredibly convenient as it’s made in the slow cooker. When I get home, it’s ready, and no one has to wait, which is good because everyone’s usually starving by then! I usually serve it with something simple like mini vegan quesadillas or corn muffins. (Last night I made my jalapeno corn muffins — yum!)  This is a good one to please the non-vegans in your house, too. My husband’s exact words: “I was skeptical about this, but it’s actually really good!” Future note to self: find more vegan-friendly slow cooker recipes. Meanwhile, here’s this one:

Salsa Verde Soup

Serves 3-4 people

Dump the following into the crock pot:

  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 3 cups beans (white or pinto work best)
  • 1 cup sweet corn
  • 1 small onion, chopped
  • 1 cup salsa verde*
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper (optional)
  • Pinch of sea salt
Screenshot_2016-01-26-19-05-15

Because I forgot to take one this time, this is a screenshot from Instagram, when I first made it over a year ago!

Set slow cooker on low and cook for 7-8 hours. Turn down to warm, then add 2 cups of coarsely chopped spinach or kale. (You can do this in the beginning, but I found that the greens turned an ugly brown and kind of disintegrated, so I prefer to add it at the end.)

*Salsa verde – you can make this yourself by roasting and pureeing tomatillos, which isn’t difficult, but more time-consuming and unnecessary since you can find it at any grocery store. I did this once, but didn’t notice a difference in flavor. You can find it in the Mexican food aisle, and it looks something like this:

20160125_204827

I actually found this one at Big Lots 🙂

Serve with a squirt of lime, chopped avocado, and cilantro. For non-vegans, you can add some shredded cheddar cheese, but I really don’t think it needs it.

20160125_180339

The avocado provides a nice, creamy element and really compliments that little zing from the lime juice. 

Just for kicks, here’s that jalapeno corn bread recipe:

  • 1 7-oz package of corn bread mix
  • 1/2 cup non-dairy milk
  • 1 Tbsp ground flax mixed in 3 Tbsp water (this replaces the egg)
  • 1 small jalapeno, finely chopped

Preheat oven to 400. Spray muffin pan with nonstick spray and place in oven to warm up. Mix all ingredients together in a bowl. Remove muffin pan from the oven and spoon cornbread evenly into 6 wells. Bake for 10-12 minutes or until toothpick comes out clean.

I would tell you to take the leftovers for lunch the next day, buuuuuut there won’t be any left 😉

 

Original Recipe: Carrot-Squash Curry Soup

I know it’s not fall yet, but that doesn’t mean I can’t start making butternut squash EVERYTHING. This past week I’ve pulled up a ton of carrots and while I love eating them raw, I wanted to get a little more creative. Soooo I made this soup! Since I have a terrible tendency to throw things together without measuring, I’ve done my very best to estimate the quantities for you. You may want to adjust the spices and heat to your liking, as well. Enjoy!

The final product!

The final product!

Carrot-Squash Curry Soup
Makes about 4 cups

Ingredients:

1 tsp olive oil
1 small onion, chopped
1 small apple, chopped
3 large carrots, peeled and sliced
1 can organic butternut squash puree (or 1 whole squash, cubed)
1 cup plain almond milk
1 tsp curry powder
1/2 tsp coriander
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1 Tbsp crunchy peanut butter
Salt and pepper, to taste

Heat olive oil in a medium saucepan. Saute onion 3-4 minutes. Meanwhile, in a small saucepan, steam carrots and apples until soft. Add carrots/apples to onions along with the curry powder, coriander, ginger, and cayenne pepper. Stir well to coat. Add in butternut squash and almond milk. (Note: if you like your soup thinner, you can also add a cup of veggie broth or water at this point. Personally, I’m a thicker soup kind of gal.) Bring to a simmer, stirring occasionally. Using an immersion blender, break up carrot/apple chunks. (If you don’t have one, just pour the soup into a blender and puree until smooth, then return to the pot.) Simmer for 15-20 minutes. Just before serving, stir in the peanut butter and add salt & pepper to taste. Garnish with chopped cilantro.