So, you’re trying to be healthy but it’s winter time and the last thing you want is salads and smoothies. I get it, I think of soup as warm, savory smoothies. I know, sounds gross. But the point is, you can still load them with nutritious ingredients! Just because it’s cooler out doesn’t mean we can’t enjoy comfort foods while still aligning with our health values! And btw, a lil comfort food never hurt anyone. There’s so many cozy & delicious recipes to keep us warm, nourished & satisfied. Just this morning I made myself a spicy “egg” noodle soup (a vegan version I found at an Asian market) to help with sore throat and it was DIVINE. I’ll be posting that recipe soon as well!
In this soup, I used “no beef” broth and when combined with tomatoes and some italian herbs.. my first thought was Tuscan. That flavor you know by heart when you’ve grown up eating italian food and experiencing the flavor combinations that this culture encompasses.
I have a theory that sweet potatoes make everything taste better. Whether I’m right about that or not, there’s no doubt that their slightly sweet creaminess compliments this recipe well.
This is a simple recipe for weekends or week days alike, doesn’t take much time and is perfect for cozying up by the fire or sharing with family and friends.
I sure hope you try this one out and I’d love to connect with you more in the comments!
1. Add all ingredients, except non dairy milk, to a pot.
2.Bring to boil, then reduce to simmer & cook, covered for 20 minutes.
3.In the meantime, you could make yourself a grilled cheese to enjoy with this! (I used sourdough bread, Follow Your Heart American "cheese" & earth balance butter!)
4.After mixture has cooked for 20 minutes, remove from heat.
5. Add in your non-dairy milk.
6. Either carefully scoop mixture into a blender and blend until smooth OR leave in the pot and use an Immersion blender to create a nice, creamy consistency.[note: immersion blend with caution as any splatters will be hot. I used the lid to shield myself(lol)]
7. If you used a blender, carefully pour soup back into the pot.
8. Return to low-medium heat for 5-10 minutes, uncovered & stirring frequently, to get the consistency/thickness you want without any sticking to the bottom of the pan.
9.Add salt & pepper to taste!
TIPS:
1. Other options if you don't make a grilled cheese is to top with some croutons, vegan parm or even cut your grilled cheese into little squares to make grilled cheese croutons & top the soup with them!
Ingredients
Directions
1. Add all ingredients, except non dairy milk, to a pot.
2.Bring to boil, then reduce to simmer & cook, covered for 20 minutes.
3.In the meantime, you could make yourself a grilled cheese to enjoy with this! (I used sourdough bread, Follow Your Heart American "cheese" & earth balance butter!)
4.After mixture has cooked for 20 minutes, remove from heat.
5. Add in your non-dairy milk.
6. Either carefully scoop mixture into a blender and blend until smooth OR leave in the pot and use an Immersion blender to create a nice, creamy consistency.[note: immersion blend with caution as any splatters will be hot. I used the lid to shield myself(lol)]
7. If you used a blender, carefully pour soup back into the pot.
8. Return to low-medium heat for 5-10 minutes, uncovered & stirring frequently, to get the consistency/thickness you want without any sticking to the bottom of the pan.
9.Add salt & pepper to taste!
TIPS:
1. Other options if you don't make a grilled cheese is to top with some croutons, vegan parm or even cut your grilled cheese into little squares to make grilled cheese croutons & top the soup with them!