Easy Faux-Cheezy Broccoli Potato Soup

Easy Faux-Cheezy Broccoli Potato SoupThis was my first attempt at making my own version of vegan broccoli faux cheese soup and it was more of a throw it in as I go and see how it turns out. I’m happy it ended up pretty tasty! I had to trial and error most of the way through though. That’s what I love about cooking! You try things out and if it doesn’t work, you can add something else to make it better. There’s usually something that will fix it before it gets served and it challenges me on a higher level when I come up with my own dishes. I like getting ideas and then trying to come up with my own thing like it and see how it turns out. It’s minimal ingredients and it’s really easy to make, especially with an immersion blender.

I would cook the veggies in less liquid so it would be thicker first off, so I took liquid out before I blended it and then cooked it down until it was the thickness I liked. I’ll be giving you the recipe of how I would do it next time!

Easy Faux-Cheezy Broccoli Potato Soup

2.5 lbs small Yukon gold potatoes, diced

3 broccoli crowns, chopped

1 yellow onion, diced large

3 cloves minced garlic

32 oz vegetable stock

2 cups carrots, chopped large

2 tsp dried oregano

1 tsp paprika

1/2 cup nutritional yeast

Splash of soy sauce

Salt and pepper to taste

Red pepper flakes (optional)

1. In a large soup pot, heat the vegetable stock with one cup of water and add the potatoes, carrots, and onion. Bring to a boil.

2. Turn down to a low boil for about 10 minutes and add 2/3 of the chopped broccoli and continue for another 10 minutes until vegetables are tender.

3. Turn off heat and add the nutritional yeast, garlic, spices, and soy sauce.

4. Use immersion blender or regular blender to blend until smooth.

5. Add the rest of the broccoli chopped very small and turn back on heat and simmer for an additional 5-10 minutes until thick and broccoli is tender.

6. I served over brown rice with a sprinkle of red pepper flakes.

Hearty Lentil Dal

Lentil Dal

Lentil Dal

I think I’ve only ordered dal from an Indian restaurant once, so I don’t have much dal experience, but this tasted pretty great! I liked it because it had a good flavor, but wasn’t an overwhelming curry dish. I found a recipe of the McDougall website and found one on Pinterest and blended and changed them to make up my own version. It’s a very hearty soup/stew filled with protein packed lentils, chickpeas, and kale and has chunks of potatoes and tomatoes so it’s filling. It’s delicious by itself, or you can add a scoop of rice  to your bowl or a side of warm pita bread for dipping.

It looks like a long list of ingredients, but most are spices that you might already have in your pantry. I usually have all of these ingredients already in my kitchen so it’s a great recipe to have when you don’t feel like going to the grocery store. It was perfect for one of the last chilly nights of the season!

Hearty Lentil Dal

3 cups water

1/4 cup vegetable stock

1 yellow onion, diced

2 cloved garlic, minced

1.5 tsp garam masala

1 tsp ground ginger

1 tsp smoked paprika

1 tsp ground cumin

1 tsp turmeric

1 cup split red lentils, dry

15 oz can chickpeas, drained and rinsed

14 oz can diced tomatoes, no salt added

2 cups chopped yukon gold potatoes, diced

juice of half a lemon

1/4 tsp red pepper flakes

3-4 cups chopped kale

  1. In a large soup pan, saute the onion and garlic in the vegetable stock over medium high heat until tender.
  2. Add spices to the pot and stir until fragrant.
  3. Add in the tomatoes, water, lentils, potatoes, and chickpeas and bring to a boil.
  4. Once boiling, return to a simmer and let it cook on low for 45-50 minutes until it becomes a thick soup and the lentils have absorbed the water and potatoes are tender.
  5. Add in chopped kale and stir in on low heat until wilted.

Smoky Lentil, Kale, and Rice Soup

Smoky Lentil, Kale, and Rice Soup

Smoky Lentil, Kale, and Rice Soup

I found a recipe on Pinterest for a lentil soup that had herbs, lentils, and spinach. I used this as my baseline and added a few more things that I thought would jazz it up a little! I switched kale out for spinach and also added some brown basmati rice to have a heartier soup. I also added celery to make a complete mirepoix and it was really thick, almost stew-like after the rice and lentils cooked. I sprinkled mine with a little nutritional yeast and served with a toasty ciabatta roll. It was the perfect cozy dinner for a stormy night in.

Smoky Lentil, Kale, and Rice Soup

1 cup dry green or brown lentils, rinsed

2/3 cup brown basmati rice, rinsed

2/3 cup carrots, diced

1 cup onion, diced

1/2 cup celery, diced

2 tbsp minced garlic

2 tsp cumin

2 tsp smoked paprika

3 cups veggie broth

3 cups water

1 bay leaf

-salt and pepper to taste

  1. Saute onion, carrot, and celery in a large soup pan for a few minutes.
  2. Add in garlic and spices until fragrant.
  3. Add broth and water, then bring up to a boil.
  4. Add in brown rice and return to a simmer, then cover for about 10 minutes.
  5. Add in lentils and continue cooking covered for another 15-20 minutes until lentils and rice are soft.
  6. Stir in kale and simmer for the last few minutes until wilted.
  7. Serve with a side of toasty bread or salad.

Broccoli “Cheese” Soup over Rice

Broccoli "Cheese" Soup over Rice

Broccoli “Cheese” Soup over Rice

Is anyone else on a high carb, low fat, low protein plant based diet? Anyone?? Well I know it sounds insane and it feels so wrong because it goes against everything we hear about weight loss and nutrition, but according to a whole lot of people it works.

I spend my snow day working out, cleaning up, and researching about this high carb vegan diet. I even commented on one of High Carb Hannah’s posts on instagram and then got into a long conversation with a girl who has been eating this way and it’s been a big success. I asked her all of my questions and she told me to try it for 2 weeks and see what I think. She even shared her MyFitnessPal with me for ideas! Thanks! So the idea is to eat 80/10/10 carbs/protein/fat. It’s no oil, low sodium, and no processed foods, but high in healthy carbs. Did you know potatoes are a complete protein? Apparently the oil is keeping people from losing because it’s hard for your body to process and this low fat diet keeps people satisfied, happy, full, and provides slow and steady weight loss. It’s a healthy lifestyle that provides whole plant based nutrition so you’re getting everything you need each day without feeling deprived. You’re not supposed to count calories, but just eat until you are full and then stop. I’m pretty nervous to try this out because it literally goes against what everyone thinks about carbs, but I’m going to eat these healthy carbs, veggies, beans, lentils, peas and fruit and see if it really works!

I got this recipe off Pinterest and it’s one that I saw High Carb Hannah making on her Youtube channel. It was pretty filling and tasty! It was only a few ingredients and super fast to make. If you’re skeptical, check out her channel on Youtube for more information.

Broccoli “Cheese” Soup over Rice

1 lb gold potatoes, 1 in dice

2 cups broccoli, chopped

1/2 c nutritional yeast

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp cayenne pepper

32 oz of water

Rice, brown or white

  1. Add water, potatoes, and spices in a large stock pot and bring to a boil. Cook for 10 minutes.
  2. Add broccoli to the mix and boil an additional 10 minutes.
  3. Use an immersion blender to blend until smoothness of your choice.
  4. Serve over rice. Easy Peasy!

    Broccoli "Cheese" Soup over Rice

    Broccoli “Cheese” Soup over Rice

Lemon Rosemary Chickpea Noodle Soup

Lemon Rosemary Chickpea Noodle Soup

Lemon Rosemary Chickpea Noodle Soup

Nothing like warm, comforting soup on a chilly winter night…or a winter night almost in the 60’s. I used to make a lemon chicken orzo soup (damndelicious.net) all of the time. I used to make it for my grandpa when he was in and out of the hospital and for my friends when they felt under the weather. It was always something I craved when the weather turned chilly.

I wanted to recreate this recipe with chickpeas instead of chicken and take my own spin on it. I created this today and made it for dinner and it was delicious as well! It’s light and lemony, but also savory and filling to make you feel all warm and cozy inside.

Lemon Rosemary Chickpea Noodle Soup Recipe

1 tbsp olive oil

3 carrots, thinly sliced

3 stalks of celery, thinly sliced

1/2 large yellow onion, diced

3 cloves of garlic, minced

1/2 tsp dried thyme

4 c low sodium organic vegetable broth

2 c water

1 can chickpeas, drained and rinsed

2 dried bay leaves

2 tsp dried or fresh rosemary

8 oz brown rice and quinoa fusilli (TJ’s), cooked 7 minutes

5 oz fresh baby spinach

juice of one lemon

salt and pepper to taste

vegan parmesan (optional)

  1. Heat oil in a large saucepan over medium heat and add celery, carrots, and celery. Cook for a few minutes and add the garlic and salt and pepper to taste. Cook vegetables until tender (about 5-7 minutes) and then add thyme.
  2. Add vegetable broth, water, bay leaves, and bring soup to a boil. Once it’s boiling add chickpeas, spinach, and rosemary and turn down to a simmer for 10 minutes.
  3. Cook pasta in a separate pot and make sure not to overcook, it becomes mushy and it will continue to cook when combined with the hot broth in your bowl.
  4. Squeeze lemon juice into soup and add salt and pepper to taste.
  5. When serving, add pasta to your bowl and then ladle soup in. I like to keep the pasta separate because it expands overnight and absorbs all of the soup.
  6. Top with vegan parmesan (optional)

Tofu and Vegetable Ramen

Tofu and Vegetable Ramen

Tofu and Vegetable Ramen

This fall I had bronchitis twice, which led to my stomach being in knots from two rounds of antibiotics. All I wanted was warm comfort food and I knew chicken noodle soup wasn’t an option. I searched vegan soup recipes and this looked right up my alley. I used premade dried ramen noodles (from the packages I used to love growing up) to make it taste like my old classic and it also helped speed up the cooking time. I also couldn’t find miso, so that and the sriracha weren’t included. I had to make a trip to Whole Foods to find the vegetarian beef flavor of Better Than Bouillon, but it was worth the extra stop. I made this late one night and it took about 15 minutes before I was slurping away, cuddled up on the couch. It was fantastic and I ate it for days! Recipe here