Nice. I only blended 2 cups of the finished product and I cooked the kale longer. I dislike chewy kale. After that I added 1/2 C of Quesadilla shredded cheese with 1/2 C half n half and the soup was nice and creamy w/out being gloppy. I did add some rosemary I dry and grind to a powder and some white wine. Great soup with a few minor tweaks for myself. Used 4 cups of chicken bone broth I make myself so only use 4 cups of cauliflower I roasted before hand. Only one carrot to cut some carbs out and added 2 stalks of diced celery. Great starting point you can alter for your own personal taste. Thank you for posting..I appreciate it.
Took me 3 days to eat it all but I liked it better every day. Thumbs up!
1 large white or yellow onion, diced (390 g)
4 cloves garlic, minced
3 medium carrots (175 g, approx. 1.5 cups chopped)
1 tsp each dried parsley and ground thyme
1/2 tsp sea salt
6 cups vegetable stock
1 head of cauliflower (775 g, approx. 7 cups chopped)
4 cups lightly packed, chopped, de-stemmed kale (120 g)
salt and pepper, to taste
Saute the onions and garlic in a a few splashes of vegetable stock until they start to soften, about 5 minutes.
Add in the chopped carrots, parsley and thyme. Cook a few more minutes, adding a bit more stock if needed so it doesn’t stick.
Add in the vegetable stock and chopped cauliflower.
Simmer until the cauliflower is tender.
Place about 3/4 of the soup into a blender, leaving some pieces of carrot and cauliflower behind so it will be somewhat chunky.
Process until smooth and then pour the blended soup back into the pot.
Turn off the heat and stir in the chopped kale. Let sit for 5-10 minutes before serving to allow kale to soften.
Mmm..so many delicious flavors in this!! It looks so hearty & filling!
One-Pot Hearty Vegetable Soup – Easy to make, healthy and completely delicious! This vegetable beef soup is packed full of veggies and is Whole30 approved, gluten-free and paleo.
VEGETABLE SOUP VARIATIONS
If you’d like to make this a true vegetable soup, feel free to omit the hamburger. However, I like to add it in to make it a little more filling.
Try mixing in other vegetables such as cauliflower, zucchini or squash.
Use sweet potatoes instead of red potatoes.
Use lean turkey or hamburger for less fat.
Top with fresh herbs for more flavor. My favorite is basil, but oregano and parsley work great too.
1poundlean ground beef or turkey
2-3small potatoes or sweet potatoes, peeled and diced (can also substitute with cauliflower)
14.5ouncesrotel , or diced tomatoes and green chiles
1-2teaspoonschili powder, more or less to taste
1/2teaspoonkosher salt, more to taste
1/2teaspoonground black pepper, more to taste
OPTIONAL: FRESH BASIL AND SLICED AVOCADO FOR TOPPING
Heat the oil in a large pot over medium heat. Add the chopped onions and cook for 2 minutes. Stir in the garlic and cook for an additional 1 minute. Next stir in the ground beef and cook until browned. Drain any remaining fat.
Stir in potatoes, celery and carrots, rotel, tomato sauce and water. Bring to a light simmer and then stir in the balsamic vinegar, chili powder, salt and pepper.
Reduce the heat to low and let simmer for about 30-45 minutes (or until the potatoes and carrots are fork tender), stirring occasionally.
Top with fresh basil and sliced avocado if desired.
A light and healthy recipe with bold greek flavors. Today’s Greek Lemon Chicken Soup is a great way to warm your belly on cool autumn evenings!
Every time I make soup I start thinking about childhood and family placement. With just two babies, I obviously have an oldest child and a youngest child… the responsible independent one, and the cuddly cling-on who likes to have things done for him.
Watching them makes me think back to an important lesson I learned as a child, being the fourth out of five kids in the family.
I always considered myself very average. In my mind, my oldest brother was “the smart one,” my older sister was “the artist,” my other brother was “the popular athlete,” and my younger sister was the “cute trouble maker.”
I, however, didn’t have a thing… a method for drawing attention and gaining acceptance. I wasn’t the smartest, most attractive, or most talented. So I spent a better part of my formative years being very shy and self conscious.
Before you start feeling sorry for me, let me state, I believe this did me a lot of good.
I remember as a teenager determining one day that since I didn’t seem to excel in anything particular, if I wanted something, I was just going to work harder for it than anyone else. Instead of letting this thought defeat me, I decided to take it as a personal challenge.
10 cups chicken broth
3 tablespoon olive oil
8 cloves garlic, minced
1 sweet onion
1 large lemon, zested
2 boneless skinless chicken breasts
1 cup israeli (pearl) couscous
1/2 teaspoons crushed red pepper
2 ounces crumbled feta
1/3 cup chopped chive
Salt and pepper
Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.
Add the chicken stock, chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.
Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.
You know that moment when you create something wonderful and you just can’t contain yourself? As soon as I tasted this soup, knowing just how much I duped those hefty grams of fat usually found in cream soups, I knew this was going to be a huge hit. Saying nothing of my devious tricks, I kind of sprang a bowl of this on every member of my family as they came in the door at the end of the day.
Eyebrows were raised, yummy sounds were made and eyes rolled back into heads. Truly.
“Did you put cream in this?”
“Well, what makes it so creamy?”
“I’m not telling you.”
Eyes rolled back…again.
My secret to creating this beautiful creamy texture is tofu! I’ve found that whirling up some soft silken tofu either in a blender or using an immersion blender, creates a silky cream that mimics traditional heavy cream. With tofu, you’re eliminating a huge amount of fat, saturated fats and cholesterol. One cup of heavy cream has…get ready for this…eighty-eight grams of fat! One cup of silken tofu has about eight.
We actually eat tofu often and I’ve found a tofu that we really love and I’m so excited to be working with! Mori-Nu tofu is a creamy silken tofu unlike pressed tofu packed in water. The texture is so much nicer. One of the things I love most about Non-GMO Mori-Nu tofu, is their packaging. They developed a process where the tofu is made in an aseptic package that protects the tofu from light, air and microorganisms without using any preservatives. The tofu can be kept without refrigeration for a shelf life of one year! I can’t tell you how many packages of refrigerated pressed tofu I’ve thrown out over the years! This eliminates that problem!
2 tablespoons butter
1 tablespoons olive oil
10 ounces mushrooms, thinly sliced (I use baby bella)
1 medium onion, diced
2 stalks celery, diced
1 medium carrot, diced
2 to 3 cloves garlic, minced
1/4 cup marsala (you can substitute with white wine)
1 medium russet potato, peeled and diced
2 tablespoons all purpose flour
4 sprigs fresh thyme
1 small bay leaf
6 cups vegetable or chicken broth
3/4 cup uncooked wild rice (see Notes)
12 ounce package Mori-Nu Soft Silken tofu
Melt butter in a large heavy pot over medium-high heat. Add the mushrooms and cook until they become golden. They’ll release their moisture first, then once the liquid evaporated, they’ll begin to brown. Remove the mushrooms from the pan and set aside in a small dish.
This flavorful Healthy Mushroom Soup is full of vegetables with a light, earthy, full-flavored mushroom broth without all the fat.
WHAT IS YOUR FAVORITE TYPE OF MUSHROOM?
Let’s talk Healthy Mushroom Soup. Whoa. You guys… seriously… Mushroom Soup meets light and healthy. This broth-based soup has such an incredible depth of flavor. You will love it!
It has an earthy mix of mushrooms, flavored with onions, leeks, carrots, celery and garlic simmered in a thyme seasoned, light chicken broth. The mix of vegetables adds incredible flavor and depth to the broth, but the two pounds of mushrooms are definitely the star. Good idea for Mushroom Soup, yes?
Thickly cut, the mushrooms are meaty. They’re sauteed in butter and simmered until soft, where they impart their unique, earthy flavor. A great vegetable and healthy soup.
You will love how prominent the mushroom flavor is!
I don’t know about you, but as I kid, I grew up loving the typical thick, rich and creamy Mushroom Soup. But, with this recipe, I didn’t miss the heavy cream at all!
What’s so great about this Healthy Mushroom Soup is, it actually allows you to taste the wonderful mushrooms! Do you love mushroom soup, too?
2 tablespoons unsalted butter
1 cup carrots, peeled and diced
1 cup onions, sliced
1 cup sliced leeks, halved and sliced
¾ cup sliced celery
3 large garlic cloves, coarsely chopped (approx. 1 and ½ tablespoons)
Melt butter in a large stock pot over medium heat. Add carrots, onions, leeks, celery and garlic. Cook and stir until tender, but not browned, approximately 10 minutes. Add thyme, mushrooms, chicken stock, salt and pepper. Heat until a soft boil, then turn down to low heat, cover and simmer on low heat for 30 minutes.
A thick, creamy, hearty and delicious potato soup loaded with veggies. Grab a spoon and dig in to this Creamy Dairy Free Potato Soup with Kale.
I think you know by know how much I love soup. I could seriously eat it every day. This is another really easy one that comes together quickly. Keep reading to see how I made this Creamy Dairy Free Potato Soup with Kale so thick and rich!
PERFECT FOR LEFTOVER VEGGIES
This potato soup came about because I had a bunch of veggies sitting around that needed to be used up. The easiest way to use up any veggie is to throw it in a soup. I didn’t even intend for this to become a blog recipe, but it turned out so amazingly delicious, that I knew I had to share it with you guys!
I used celery, carrots, and corn in addition to the potatoes and kale, but you can throw in whatever you like. Broccoli, turnips, and peas would all be great choices as well.
2 cloves garlic, minced
1/2 onion, diced
2 ribs celery, diced
1 carrot, peeled and diced
1/2 cup frozen corn kernels (or fresh if you have it)
4 cups diced potatoes, peeled (about 5-6 medium size)
3 cups vegetable broth
1/2 tsp dried dill
1/2 tsp celery salt
salt/pepper to taste
1 cup chopped kale
1/4 cup coconut milk, I used So Delicious Dairy Free Culinary Coconut Milk optional
a few dashes sriracha or hot sauce
Sauté the onion and garlic with 1-2 tbsp water in a soup pot over medium heat for about 3 minutes until starting to soften
Add the carrot and celery and sauté 3-4 more minutes. Add another tbsp or 2 of water if needed so the vegetables don’t stick.
Add the vegetable broth, potatoes, dill, celery salt, salt and pepper.
Bring to a boil, reduce heat to low and simmer for 15 minutes until potatoes are tender.
It’s almost that time of year when I start wearing a scarf inside (yes, I said it – inside), drinking more hot tea than water, and cozying up to soups in the evening. For such occasions, I have the perfect simple, fall-appropriate recipe for you:
7 ingredient Pumpkin Soup made completely from scratch! Your mama’s gonna be so proud.
It all starts with sugar pumpkins. These little guys are perfect for roasting and turning into DIY pumpkin puree. Yep! You can do it yourself and it’s so easy; no store bought puree necessary!
1 cup (240 ml) light coconut milk (or sub other non-dairy milk with varied results)
2 Tbsp (30 ml) maple syrup or agave nectar (or honey if not vegan)
1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
GARLIC KALE SESAME TOPPING (optional)
1 cup (67 g) roughly chopped kale
1 large garlic clove, minced
2 Tbsp (18 g) raw sesame seeds
1 Tbsp (15 ml) olive oil
Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
Using a sharp knife, cut off the tops of two sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).
Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
To a large saucepan over medium heat add 1 Tbsp olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
Add remaining ingredients, including the pumpkin, and bring to a simmer.
Get ready to cry some happy tears, because you have found a Vegan French Onion Soup. This soup is rich, savory & downright scrumptious. It’s calls for very simple ingredients and just a little love. This bistro-style classic can be yours in no time.
French Onion Soup was definitely a childhood favorite. I loved that savory aromatic soup, with bubbly gooey cheese, over broth infused bread. I really enjoy turning my past food memories into reality and this Vegan French Onion Soup lets me reminisce of the past, while nourishing my body, mind & soul. Wow, that’s deep! (who needs chicken soup!)
3 tablespoons coconut oil (or your preferred cooking oil)
4 medium yellow onions, sliced
2 cloves of garlic, minced
1/2 teaspoon sugar
1 teaspoon salt, more to taste
Fresh ground pepper, to taste
1 teaspoon dried thyme
2 bay leaves
3/4 cup red wine
3 tablespoons all-purpose flour
2 quarts of vegetable broth, low sodium
2 teaspoons lemon juice
1 baguette, sliced and toasted
Cashew Mozzarella Cheese
1/4 cup raw cashews, soaked in water 2-4 hours
1 1/4 cup unsweetened plant-based milk, hot (be careful not to burn the milk)
2 tablespoons + 1 teaspoon tapioca flour/starch
1 teaspoon nutritional yeast
1 teaspoon apple cider vinegar or lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
In a large pot, heat the coconut oil over medium heat. Add the onions, garlic, thyme, bay leaves, sugar, salt and pepper. Sauté until the onions are very tender & caramelized, about 40-50 minutes. Stir often to avoid the onions sticking to the pot. If they start to stick, you can add a few splashes of oil and turn heat a little lower. Keep pot uncovered
Now, add the red wine and bring to a boil, reduce heat and simmer on low for about 10-15 minutes, or until the wine has evaporated.
Remove the bay leaves and stir the flour into the onions. Turn the heat down to medium-low and cook for another 2-3 minutes. Stir often so the flour doesn’t burn.
You can find complete recipes of this VEGAN FRENCH ONION SOUP in veganhuggs.com