4 Amazing Soups for Wintery Warmth! (Vegan)
4 Amazing Soups for Wintery Warmth! (Vegan) is really a post for both autumn and winter alike. We’ve definitely entered soup season in Oregon, and I’m loving it! Soup with bread is one of my favorite meals. I feel like soups are a fabulous way to use the leftovers in your fridge, get loads of veggies in (especially for my wee man), and they’re quick and easy. Sold. In this post I have the following 4 soups (click on soup title for link to recipe): Creamy Tomato & Cauliflower (my FAVORITE), Pumpkin Coconut Curry, Creamy Broccoli, Lentil & Sauteed Mushroom.
I’ve been on a soup kick lately for two reasons: COLD WEATHER & my kiddo has sadly become anti-veggie. UGH! I get his vegs in by giving him pureed soups, smoothies, and pureed sauces. He used to eat raw tofu and virtually any veggie. So.Stinkin’.Frustrating. 🙁 Anyway, my soups are always crazy flavorful. I need my food to be loaded with flavor. I’m not a fan of blandness. I promise you that you’ll get loads of veg and protein from these awesome soups as well! Enjoy your fall & winter warmth with me and slurp these up with a dope homemade or rustic bread of sorts. Make Saturday your official soup day! Taco Tuesdays & soup Saturdays are my fave. ‘Til next time, peeps… 😉
Creamy Tomato & Cauliflower Soup
Pumpkin Coconut Curry Soup
Creamy Vegan Broccoli Soup
Lentil Soup with Sauteed Mushrooms (Vegan)
Lentil Soup with Sauteed Mushrooms (Vegan) is now definitely making an appearance on Thanksgiving… though not on my original menu. If you are a lover of the lentil like myself, I have no doubt you’re a lover of lentil soups. This is a classic lentil soup recipe that I’ve topped with loads of sauteed mushrooms and fresh cilantro because that is what I had that lying around in the fridge. Waste not! My food philosophy that I am constantly touting “(like the mind, food is a terrible thing to waste).” Mushrooms are my ultimate fave as well, and I nominate autumn as the season of the shroom! I used white mushrooms, as they were in my fridge, however, you could use any mushroom in this soup.
Personally, I deem this soup to be simplicity in its finest form. It’s a small twist on a classic soup but it is delicious, healthy, easy, and displays itself beautifully, especially if you’re serving guests. It’ll make you look like a savvy chef for sure! Bust out the dusty apron and fool people into thinking you’ve been slaving all day! That is, unless, it’s Thanksgiving. In which case, you’ve undoubtedly been slaving all day. For T-day, I drink wine whilst cooking. This makes everything better. 😉 Naturally, some good tunes and food sampling (duh) will sweeten the deal, too.
Hope you enjoy and have a fabulous Thanksgiving with those around you. Gobble, gobble, gobble up! 😉
- 1 lb dry lentils (rinse first)
- 2 cups sliced mushrooms
- 1 carrot - diced
- 1 stalk of celery - diced
- 1 onion - finely chopped
- 3 cloves of garlic - finely chopped
- 1 cup cilantro
- 3 bay leaves
- 1/2 tsp cumin
- 8 cups veggie broth
- 3 Tbl olive oil
- Salt & pepper to taste
- Heat a large pot with olive oil
- Add the onion, carrot, and celery with a pinch of salt - stir occasionally
- Add the garlic for the last minute (about minute 7)
- Cook for approximately 8 minutes
- Add the lentils, broth, bay leaves, and cumin
- Cover pot and bring to a boil, then reduce heat to low (about 40 minutes)
- Meanwhile, heat a pan with oil and add the mushrooms with salt
- Add the cilantro in the last minute (about minute 9)
- Cook until lightly browned (about 10 minutes)
- When lentils are done, add salt & pepper to taste
- If too thick, slowly add more veggie broth until you reach your desired consistency
- Pour the soup into bowls and then top with the mushroom mix
- Done!
- Serve with a rustic bread
- Wine- Chianti OR Sangiovese
- Beer- Winter Ale
