24 Feb
18 Notes

Spicy Black Bean Soup

  • 1/2 an onion, chopped
  • 1t cumin
  • 1/4t cayenne
  • 1t chili powder
  • 1 15oz can black beans, drained and rinsed
  • 1 1/2C veggie broth
  • 1/3C salsa
  • 1t lime juice
  • 1C corn
  • avocado

1) Saute onion with a little veggie broth until translucent, then add spices and stir to coat.
2) Add the rest of the veggie broth, beans and salsa. Bring to a boil, then simmer for 10 minutes.
3) Remove from heat, blend half the mixture and return to the pot.
4) Stir in lime juice and corn.
5) Serve with avocado on top, and enjoy!

26 Jan
17 Notes

Broccoli Potato Soup

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  • 2 bunches of broccoli, rinsed and torn apart
  • 2 medium yukon potatoes, cubed
  • 1/2 yellow onion,diced
  • 4C vegetable broth
  • 3T nutritional yeast (optional)

1) Steam broccoli and potatoes, set aside.
2) Saute onions in a thin layer of broth until translucent.
3) Blend everything in batches, using the rest of the broth, and heat in a pot and mix it all back together.
4) Alternatively, use an immersion blender with all ingredients in the pot.

It’s been in the negatives with wind chill all week, so nothing sounds better than hot, creamy soup.

18 Nov
12 Notes

Three Ingredient Butternut Squash Soup

  • 1 medium/large butternut squash
  • 1C almond milk
  • 1T curry powder 

1) Peel and chop your butternut squash, then roast on a pan with olive oil, salt and pepper at 400 for 45 minutes.
2) Blend the roasted squash with almond milk and curry powder.
3) That’s it, enjoy! 

05 Jun
26 Notes

Creamy Cucumber Soup

This is the first raw/chilled soup I made, and I LOVE it! Had it for lunch two days in a row.

  • 1 avocado
  • 1 cucumber
  • 2T cold pressed olive oil
  • 2 garlic cloves
  • 1/2 medium onion, chopped
  • dill

1) Puree the avocado, olive oil and garlic together.
2) Add in most of your cucumber, dill and onion, but reserve some to garnish. 
3) And yeah, that’s it. It’s so easy and delicious. Makes two servings! 

27 Feb
9 Notes
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Mexican Lentil Soup

1 cup lentils
2 cups water
1 onion, chopped
1 cup finely diced celery
2 garlic cloves
1 t cumin
1 t chili powder
2 cups vegetable broth
1 15oz can fire roasted tomatoes
1 4oz can green chiles 
2 limes, juiced
1 cup fresh cilantro 

1) Boil lentils in water and let simmer 30 minutes
2) Saute onions and celery together with garlic
3) When they begin to soften, add spices
4) Add tomatoes, chiles, lentils, and veggies broth. Let simmer 15 minutes, until lentils are completely soft.
5) Add lime juice and cilantro, enjoy! 

30 Jan
11 Notes
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Chickpea Noodle Soup!

I feel a cold coming on, so that means it’s time for Gyokuro green tea and some noodle soup.

1 large onion, chopped
4 medium carrots, chopped
10 brown mushrooms, chopped
basil and oregano to taste
1 15oz can of chickpeas
4-5 cups vegetable broth
2 servings pasta, I used 2 cups of penne 

1) Line a pot with broth, onions, carrots and celery. Let simmer a few minutes, then add mushrooms for a few more minutes.
2) Add remaining broth, spices and noodles.
3) Cook noodles til al dente (6 or so minutes) then add chickpeas.
4) Cook until pasta is done, chickpeas are warmed and enjoy! 

05 Dec
8 Notes
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Curried pumpkin lentils

1 sweet onion, diced
2 garlic cloves, minced
3 cups vegetable broth
1/2 cup lentils
1 cup pumpkin puree
1 t curry powder
1/8 t cayenne pepper
1 apple, diced

1) Line a pot with onions and cook for two minutes, then add your garlic and sautee until transparent.
2) Add veggie broth, lentils and apple. Bring to a boil, then lower to medium heat and let simmer for 10 minutes.
3) Stir in the pumpkin puree and spiced.
4) Reduce heat to low, and let flavors meld together for 5 minutes.

Makes three servings, enjoy! 

05 Dec
9 Notes
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Acorn squash apple curry soup

1 acorn squash
1 cup apple, diced
1/2 t curry powder
1 1/4 t cinnamon
1/4 t nutmeg
1/2 c almond milk
2 T agave syrup

1) Cook squash in the microwave for eight minutes. Cut it, scoop out the seeds and scrape into a saucepan.
2) Add apples, spices and 1 cup of water.
3) Bring to a boil, and let simmer for 20 minutes.
4) Pour into a blender or food processor and blend with almond milk. Add agave syrup and blend again. Enjoy!

Serves four.