This soup is thick, delicious and nutritious, and it’s spices are especially warming on a cold winter day. Put it on in the morning and revel in its warmth and fragrance after a day of snowshoeing, skiing or sledding. Vegan, gluten-free and dairy-free, it’s also suitable for any cleanse or new eating habits (I hate the word “diet!”) you may be testing in the new year. Continue reading
This recipe was originally inspired from Oh She Glows, but I was up against the sweet potato she used. You see, SoulDaddy gags when I say the word sweet potato. But I did have a spaghetti squash from our summer garden still hanging around on the counter, just begging to be
hidden in a form SoulDaddy wouldn’t recognize used.
I may be living in denial, but I’m convinced my darling husband doesn’t hate squash as much as he thinks he does. After countless tries, I finally succeeded with this soup! Filled with the flavor of cumin, coriander and chili powder, this protein-packed bowl of deliciousness is warming and fills your belly fast with healthy goodness. Continue reading
When the days grow shorter and the temps colder, I know it’s time for the slow-roasted goodness of this soup. The apples add sweetness while the cayenne provides a touch of heat, and pureeing it in its entirety gives it a rich, silky texture.
I could tell you I make this soup entirely for its flavor, but the truth is I equally adore the warmth and aromas that arise from the oven as the vegetables slow roast. Garnish with roasted pumpkin seeds from that recent pumpkin you carved or baked. Enjoy with a loaf of crusty bread smothered in fresh cream butter. Hello fall! Continue reading
This soup is not only delicious and easy, but also full of fiber and vitamins. Pureeing a portion of the soup gives it a lovely creamy texture. As always, use organic ingredients whenever possible. Continue reading
Full of protein, vitamins and minerals, lentil soup is easy enough to prepare and devour just about anywhere, but is especially tasty on a snow day. It also freezes extremely well. Don’t be afraid to utilize a large stock pot on the stove top to double this recipe and freeze half. Bonus: It’s kid-friendly for even the smallest of babes! Continue reading
Seriously folks – omnivores, vegetarians, whoever – if you feed yourselves or your family Campbell’s Soup, you need to read this. I think you’ll promptly stop; you deserve to eat better:
This soup is easy to make and extremely versatile. Feel free to substitute any vegetables that you have on hand, though the tomatoes are a must. Packed with vitamins, full of flavor, and very filling, it’s the perfect meal on a cold day.I prefer to assemble this soup in the slow cooker either on a weekend morning or the night before a work day. However, it can be made just as easily on the stove top as a last-minute meal.
- 1 c. organic green peas
- 1 c. organic sweet corn
- 1 c. organic celery, chopped
- 1 c. organic carrots, chopped
- 1 medium onion, chopped
- 1/2 bunch organic kale or chard, chopped
- 1 small organic zucchini, chopped
- 1 15 oz. can organic fire roasted tomatoes
- 1 15. oz can organic beans (garbanzo, kidney, or soy), drained and rinsed
- 1 heaping tbls. Italian seasoning
- 2 tsp. salt
- 1 tbls. garlic
- 1 tbls. olive oil
- 6 c. vegetable broth
Place all ingredients in 6 quart crock pot and stir well. Cook on low for 6-8 hours.
Serve with your favorite crusty Italian bread and enjoy!
Here it comes again. The scratchy throat and the stuffy nose. It seems I can’t escape any cold coming my way this season. I developed this recipe just for days like this, and it feels like magic going down. Just like the chicken noodle soup you grew up with, minus the chicken of course.
- 1 lb. of tofu, pressed and cut into 1/2″ cubes
- 2 tsp. poultry seasoning
- 4 tbls. olive or coconut oil
- 1.5 c. organic carrots, chopped
- 1.5 c. organic celery, chopped
- 1.5 c. organic onions, diced
- 1 head fresh organic kale or chard, chopped
- 2 tsp. chopped garlic
- 6 oz. whole wheat fettuccine
- 8 c. vegetable broth
- 2 tsp. salt
In a large stock pot, saute tofu in 2 tbls. of oil with poultry seasoning on medium heat, turning frequently, until evenly browned. Add carrots, celery, onions, kale or chard, garlic, and additional 2 tbls. of oil, and saute until onions are translucent and garlic fragrant.
Add vegetable broth and salt and bring to boil. Reduce heat and simmer for 45-60 minutes.
While soup is simmering, break fettuccine in thirds and cook according to package directions until al dente. Drain, rinse with cold water to stop the cooking process, and set aside.
Add fettuccine to soup a few minutes before serving as well as more vegetable broth as desired. Remove 2 cups of the finished soup, puree in blender, and return to pot.
Slow Cooker Alternative: This soup can just as easily be assembled in the slow cooker instead of the stove top. Toss all ingredients (except fettuccine) into a six quart slow cooker and cook on low for six hours. Add pre-cooked fettuccine to the pot just before pureeing 2 cups of the finished soup (this keeps the pasta from getting mushy).
Serve piping hot with your favorite loaf of crusty bread and feel better almost immediately.