Vegan Kale, Broccoli, & White Bean Soup
Vegan Kale, Broccoli, & White Bean Soup! Welcome to bein’ green and feelin’ oh so goooood. 😉 Vitamin packed, protein packed, and flavor packed makes this my soup of the month! As usual, it came to be because I had a bunch of veggies that I needed to use up before they went south. Also, my kiddo is still refusing to eat vegetables in their true form so I am constantly making pureed soups, pureed sauces, and smoothies so that G-man is getting in his greens, oranges, reds etc. For this soup, I used kale, spinach, broccoli, white beans, oregano, garlic, leeks, and veggie broth… pure heaven.
Being that I’m trying to lose some weight before summer comes a’ knockin’, ’cause I know that’ll be around the corner if I don’t hop on that train now, I am really gettin’ down with soups, salads, veggies, and grains. I did something hilarious: didn’t drink for the month of January. Then I said something even MORE hilarious: I wouldn’t drink until June. Then reality had a big f’in laugh out loud and handed me a glass of wine… and I’ve been imbibing ever since. 😉 Life’s too short, right? Also, it’s twelve o’clock somewhere! My point being, I can justify anything, anytime, anywhere. Life is too short however to eat shitty food and diet like a nutter, so I eat amazing foods that are healthier. Even if you’re not trying to shed some lbs (though I feel like everyone I know is always trying to do that), this Vegan Kale, Broccoli, & White Bean Soup will hit your special soup spot – no doubt. Sip, slurp, repeat! -FGG
Fun facts: These beautiful shell spoons were purchased on my amazing trip to Indonesia a few years ago. The wine is a pinot noir rose from the best winery around my neck of the woods – Ponzi! Lastly, that beautiful wine glass was my grandma Rugile’s. I was living with her in Asheville, North Carolina when she passed away. Had a stroke on her opening night on stage (was an actress). I was working backstage. We drank wine out of these glasses every night. She loved when I played the piano for her, and she could keep me out until 11pm with friends drinking B&B. What a lady!
PS- Being that I always listen to tunes when I cook and am constantly touting the amazingness of Billie Holiday and dinner time cooking, I’ve added my all time favorite Billie Holiday tune in my all time favorite arrangement of hers at the bottom of this post: You Go to My Head (Strange Fruit is a second close) 😉 Enjoy!
My Yum Print recipe card template is not working so here is the recipe sans template!
Title: Vegan Kale, Broccoli, & White Bean Soup
Description:
Vegan Kale, Broccoli, & White Bean Soup is packed with healthy ingredients, easy to make, loaded with protein and vitamins, and is CRAZY DELICIOUS! Lunch or dinner!
Serves: 6 Cook time: 35 minutes
Ingredients:
10 oz bag of tuscan kale (this equals more than 1 1/4 C – it is about 4-6 loosely packed cups of chopped kale)
2 cups broccoli florets
4 C baby spinach – loosely packed
1 15 0z can of canellini beans – do NOT drain
6 cups of veggie broth (I used 1 1/2 Tbl of Better Than Bouillon Vegetable Base Stock & 6 cups water)
2 leeks – chopped (use every part but the leaves at the top)
6 cloves garlic – diced
Dried oregano to taste
Pinch of salt
Pepper to taste
Olive oil for pan
Directions:
Heat pan with olive oil on medium (medium high depending on your stovetop) and then add the leeks and salt – cook for about 5-7 minutes, stirring occasionally
Add garlic and cook for approximately 3 minutes more, stirring occasionally (I like my leeks to brown a little bit)
Add canellini beans and stir occasionally for 1 minute
Add broccoli and cook for about 3 minutes, stirring occasionally
Add kale and cover pan with lid. Let cook on medium for approximately 5 minutes, remove lid, stir occasionally for about 3-5 minutes more
Remove from heat
Option 1:
Put contents of pan in pot on medium or medium-low depending on stovetop, add broth, spinach, and oregano if using, cook for 5 minutes, then puree with immersion blender, heat for another 5-10 minutes
Done!
Option 2:
Put contents of pan in crock pot on high, add broth, spinach, and oregano if using, let cook for 30-40 minutes
Blend with immersion blender and let cook on high for 2 hours
Turn crock pot to medium and let cook for 1 hour more
Turn crock pot to warm and let simmer for 30 minutes
Done!
Notes:
Wine pairings:
Red- Rosso di Montalcino, Chianti Classico
White- Chardonnay, Riesling
(I used a pinot noir rose because that’s what I had in my fridge. Was an okay pairing)
Creamy Vegan Carrot Sweet Potato & Mushroom Soup
Creamy Vegan Carrot Sweet Potato & Mushroom Soup was originally going to be my classic Carrot Mushroom Barley Soup. That is until I realized I had a sweet potato. I’ve been wanting to try a different take on this soup using a sweet potato for more sweetness and creaminess. Result? I LOVED it! It was crazy creamy, incredibly packed with flavor, and super healthy. Not to mention, very easy to chef up.
Garlic, onion, fresh oregano, sweet potato, carrots, and cremini mushrooms are the flavor explosions in this dish of delish. I was literally slurping it up, and it sounded a lil’ somethin’ like this:
sip, slurp, oh shit, wipe, sip, slurp, oh shit, wipe, repeat etc.
It wasn’t graceful, but I was slurpin’ solo and didn’t give a shit. If you like the ingredients listed in this soup, you’ll love this recipe.
Slurp responsibly. 😉 Love, FGG
- 2 bunches of carrots (about 4 cups) - chopped
- 1 sweet potato - chopped
- 2 C cremini mushrooms - sliced relatively thin
- 1/2 red onion - diced
- 1/2 yellow onion - diced
- 5 cloves of garlic - diced
- 1/4 C fresh oregano - loosely chopped
- 1/2 Tbl Better Than Bouillon Vegetable Based Broth (this is a paste)
- 2 C water (or more or less depending on the thickness you'd like to achieve)
- 2-3 tsp red pepper flakes
- Salt & pepper to taste (I used little salt due to the use of veggie broth)
- 1/4 C olive oil
- Boil the carrots and sweet potato until soft enough to cut through (about 10-15 minutes)
- In a sauce pan, heat olive oil over low/medium - medium heat
- Add onions, a pinch of salt, and stir occasionally for about 3-5 minutes
- Add garlic and stir occasionally for about 1-2 minutes
- Add mushrooms, pepper, fresh oregano, and red pepper flakes - stir occasionally for about 5-7 minutes
- Remove pan from heat
- Using a fork or tongs, remove mushrooms from sauce pan and place in separate bowl
- In a high powered blender (I used my Vitamix), add sweet potatoes, carrots, veggie broth, water, and contents from sauce pan. Puree until completely smooth - no bumps
- Return contents of blender to pot and add the mushrooms. Add any remaining water, salt or pepper you like now. Heat pot of soup on low for about 15-20 minutes to let flavors fully soak in - stir occasionally
- Done!
- Serves 4-6 bowls depending on how large of a bowl you're serving.
- White- Riesling or chardonnay
- Red- Beaujolais or pinot noir
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
Carrot Mushroom Barley Soup
Welcome back! This super easy, healthy, vegan, and flavorful Carrot Mushroom Barley Soup is a fall favorite of mine. This is my first food post since moving to Oregon from Beijing and it feels amazing to be posting about food again! Pictures? Well, terrible. I didn’t anticipate on shooting this recipe and made a quick last minute decision to do so… sorry for the horror! I have been beyond crazy busy since returning to the US. Not enough minutes in the day to accomplish everything I’d like to be doing. I’ll be trying to hone in on my amateur food photography shots over the next few months with more planned recipes – especially soup since this is most definitely soup season. Anything soul warming is a must! *Side note: Been overindulging in hot apple cider (from the farm of course – this is Oregon!) with spiced rum. So warm everything for the fall for sure. Took two weeks to figure out why I was so bloated! 😉 Was worth it, however, currently back on the less caloric concoctions. As usual, I digress. I had been craving barley and a different style soup. In this particular Carrot Mushroom Barley pot, I did not add small white beans, though this is my recommendation. Takes it to a new level! Sometimes, I cut the carrot portion in half and sub in sweet potato for a slightly different, and yes, sweeter flavor. Remember, any recipe can be used as just a base recipe for you. Feel free to substitute, add, adjust etc to your taste buds or simply to use whatever is left in your fridge. Waste nothing! Slurp, spill, slobber, and sip yourself into autumn… Enjoy!
- 9 small to medium carrots- diced loosely
- 3/4 package sliced (medium in thickness) mushrooms - I prefer white or cremini
- 10.5 ounces cooked barley
- 32 ounces veggie broth (I usually add a couple teaspoons of Better than Bouillon as well)
- 1 medium yellow onion - diced loosely
- 3 cloves garlic - diced loosely
- Olive to coat pan
- Salt & pepper to taste (be mindful of your salt usage pending upon how much sodium your veggie broth has)
- Oregano to taste (I enjoy quite a bit)
- Optional (but extremely recommended): 1 can of small white beans
- Place olive oil in pot on low-medium heat. Add onion and a dash of salt. Cook for about 3 minutes
- Add garlic. Cook for about 1 more minute
- Add mushrooms and a dash of salt and pepper. Cook for 3 minutes more
- Add carrots, oregano, and veggie broth (bouillon as well if using). Cook until carrots are soft. Approximately 10 minutes
- Remove from heat and puree with an immersion blender
- Return pot to low-medium heat and add barley and small white bean (if using). Stir occasionally and add any remaining oregano, broth, salt/pepper you'd like
- Let cook on low for approximately 10-15 minutes
- Enjoy!
- Substitute half the portion of carrots for sweet potato!
- You can also add 1/4 dry white wine for a different flavor.
- Pinot Noir
Creamy Tomato & Cauliflower Soup
Dear April & Fraya,
I will never forget the first time we hung out together, came back from the cold arboretum, and headed to April’s kitchen for the making of this amazing vegan, healthy, and delicious Creamy Tomato & Cauliflower Soup. What a freakin’ day we’d had thus far! Let’s just say I most certainly cannot and will not share the contents of our hilarious day. I’ll let your mind try and concoct crazy ideas of its own. It was a very, crazy, fun day, for sure! Oh to be 25 again. I don’t know that I could survive it twice though! Thanks for the recipe, April! Miss you girls daily! Xo
To everyone else reading this post: This recipe is so ridiculously easy and delicious. It is loaded with flavor, requires very few and super cheap ingredients. I love creamy soups that are actually healthy. Who doesn’t?! Winter blizzards need winter warmth. Wrap yourself up in this soup with some awesome hearty bread, and a nice glass of wine. Enjoy and stay warm!
Creamy Tomato & Cauliflower Soup
- 1 lg head of cauliflower cut into florets
- 4 cans of good diced tomatoes
- 2 cans of white beans (save liquid from cans)
- 1 lg onion - diced
- 3 cloves of garlic - diced
- 2 C vegetable broth
- 1/4-1/2 C dried oregano (I like a lot)!
- 3 Tbl olive oil
- Salt & pepper to taste
- In large pot, heat oil. Add onions & salt - cook for approximately 3-5 minutes
- Add garlic and cook for 30 seconds to a minutes more-stir constantly
- Add white beans with liquid from cans. Add more salt and add pepper. Cook for approximately 3-5 minutes and turn up heat a bit
- Add tomatoes & half of the oregano. Cook & stir for about 10 minutes
- Take off heat and blend with immersion blender
- Put back on heat and add the broth, cauliflower, and the rest of the oregano
- Cook for about 10-15 minutes
- Serve with a hearty & healthy bread
- *If you want it thicker, use more beans or less broth. Thinner, add more broth.
- Serving sizes varying depending on if this is a meal or a side
- White- Pinot Grigio
- Red- Rioja
Pumpkin Coconut Curry Soup
PUMPKIN COCONUT CURRY SOUP
- 20 oz pumpkin puree
- 3 cups veggie broth
- 2 Tbl grapeseed oil
- 1 small diced onion
- 2 cloves diced garlic
- 1- 1 1/2 Tbl Thai red curry paste (pending upon the strength you'd like)
- 1 1/2 C coconut milk (plus extra for a drizzle if you'd like)
- salt to taste
- cilantro & pumpkin seeds to garnish
- Heat the pot with grapeseed oil and add onion. Pinch with salt. Cook for approx 5 minutes.
- Add the garlic and cook for 1 minute more.
- Add the pumpkin and stir in for about 30 seconds-1 minute.
- Add veggie broth and stir. Cook for about 5 minutes.
- Remove from heat and puree. Bring back to stovetop.
- Add coconut milk and curry paste then stir.
- Stir occasionally on low heat for about 15-20 minutes.
- Drizzle coconut milk (optional)
- Top with cilantro and pumpkin seeds
- I make my own pumpkin puree by steaming and blending the pumpkin with a little bit of water.
Creamy Vegan Broccoli Soup
A delicious Creamy Vegan Broccoli Soup. Vitamin and protein packed! Healthy, quick, easy to make, and delish! Slurp up and enjoy on a cold day!
- 3 Tbl olive oil
- 2-3 C vegetable broth (depending on the thickness you prefer)
- 1 onion- diced
- 2 heads of broccoli
- 1 carrot-diced
- 1 can of cannellini beans
- 2-3 Tbl flour (depending on thickness wanted)
- salt & pepper to taste
- Heat the oil in the pot and add the onion. Let cook for 3-5 minutes
- Add the carrot and cook for another 3-5 minutes
- Add the broccoli and cook for 2-3 minutes
- Add the flour and cook for about 1 minute
- Add a pinch salt, white beans, and broth. Let cook for 3 minutes
- Take your immersion blender and blend until smooth
- Heat, stirring occasionally, the soup for about another 5-10 minutes. Add the rest of the salt & pepper
- This is so easy and delicious! Perfectly creamy soup for a cold day.
