Heirloom Tomato Broth with Tarragon

This soup is perfect for the end of summer / start of fall when the days start to get a little chilly (and a lot rainy here in the PacNW). So fresh and soothing at the same time! If your vegan just use veggie stock!

  • 2 lbs heirloom tomatoes, cored and cut into small pieces
  • 1 quart chicken stock
  • 1 tsp salt
  • 1/2 c fresh tarragon, minced

In a large saucepan heat stock, tomatoes and salt. Simmer for 10 minutes. Remove from heat and garnish with tarragon.

Serves 6.

25 calories, 1 g fat, 1 G protein

Zuk and Basil Soup

This soup is so easy to make and the basil really makes it special. I love it chilled but you can also eat hot.

  • 1 tbsp olive oil
  • 2 onions, sliced thin
  • Salt
  • 2 lb of zuks, rinsed, cut into small pieces
  • 1 qt chicken stock
  • 1/2 c firmly packed Basil

Combine oil, onions and salt in a stock pot and cook over medium low heat until translucent, 5 – 8 min. Add zuks and stock and simmer for 15 min until tender.

Remove from heat and purée until smooth in a blender or with a stick blender. Add basil purée till smooth and serve or chill.

Serves 8.

Coconut and Red Lentil Soup

This is so good! It is from Crazy Sexy Kitchen!

  • 1 1/2 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp olive oil
  • 1 tbsp cayenne pepper
  • 1 onion, diced
  • 1 1/2 c red lentils
  • 4 c vegetable stock
  • 1 can lite coconut milk
  • 2 tbsp minced ginger
  • Salt and pepper to taste
  • 2 tbsp lemon zest
  • Juice of 2 lemons
  • 1/2 bunch cilantro, chopped
  • 1 avocado, diced

Toast cumin and coriander I’m a dry pot. Place in a spice grinder and pulse till fine. Add oil to the pot and heat over medium, add the onions and spices and cook until the onions are spot.

Add the lentils, stock, coconut milk, salt and pepper. Bring to a boil, then simmer for 40 – 50 minutes until thick. Remove from heat. Stir in lemon zest, juice and cilantro.

Serve with avocado on top.

Serves 8.

Split Pea Slow Cooker Soup

This soup is so easy – dump everything in the slow cooker and you are done in 8 hours! I topped with some coconut bacon.

  • 1 lb dried green sloppy peas
  • 2 carrots, minced
  • 1 onion, minced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 tbsp better than bouillon
  • 1 bay leaf

Combine all ingredients with 6 c of water in the slow cooker and cook on low for 8 hours.

Remove the bay leaf and run an immersion blender in the pot to purée it a bit.

Serves 8.

Cauliflower Soup

Simple and delish is how I describe this soup. I added a little truffle oil and green onions just cos I had them on hand.

  • 2 small heads of cauliflower, cut into florets
  • 1 onion, sliced thin
  • 4 cloves garlic
  • 1 qt veggie broth
  • 3 c water
  • Salt and pepper

Toppings

  • Truffle oil
  • Scallions, sliced
  • Parmesan cheese or vegan parm

Place all ingredients except toppings in a slow cooker. Cook for 6 hours. Blend with an immersion blender until smooth.

Serve with toppings.

Serves 4 – 6.

Tuscan Bean and Fennel Soup

This soup is so easy and tasty!

  • 1 fennel bulb, diced
  • 4 cloves garlic, minced
  • 2 15oz cans white beans
  • 1 bunch kale, steam removed and chopped
  • 2 tbsp olive oil
  • 1 can 28 oz tomatoes, topped
  • 1 15 oz diced tomaotes
  • 1 bay leaf
  • 1 qt veggie broth
  • 1/2 tsp red pepper flakes
  • 1 tsp dried basil
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Parmesan rind (if vegetarian)

In a large pot, heat oil and add fennel, cook over medium heat for 5 min. Add garlic, cook for 30 seconds. Add tomatoes, broth, beans, bay leaf, parm rind and spices. Cook for 20 – 40 minutes on low heat. Add kale and cook for 5 minutes until tender.

Remove bay leaf and serve.

Serves 6.

Wonton Soupg

These mushroom wontons are so yummy. I packed the soup with tons of veggies for a filling and hearty winter soup.

Wontons:

  • 4 oz shitake mushrooms
  • 1/2 c shredded carrots
  • 2 cloves garlic, minced
  • 1 green onion chopped
  • 3/4 c tofu, crumbled
  • 1 tsp salt
  • 1/4 tsp paprika
  • 2 tsp toasted sesame oil
  • 2 tsp rice vinegar
  • 1 pack wonton wrappers

Broth

  • 1 tbsp toasted sesame oil
  • 6 green onions, chopped
  • 1 tbsp minced ginger
  • 2 cloves garlic, minced
  • 4 c shredded cabbage
  • 1 tbsp rice vinegar
  • 1 tbsp vegan oyster sauce
  • 4 c veggie broth
  • 2 c water
  • 1 tsp salt

Toppings:

  • Cilantro
  • Green onions
  • Sliced dikons

To make wontons:

In a food processor combine mushrooms, carrot, garlic and green onions and pulse till minced fine. Add tofu, salt, paprika, sesame oil and vinegar to minced veggies. Stir to combine.

Fill a small bowl with water. Place 2 tsp mushroom mixture on wonton wrapper, dip finger in water and run on edge of wrapper, fold to seal. Place on a plate and cover with a damp cloth, repeat until all the filling is used.

In a large pot add sesame oil, onions, ginger and garlic and cook for 2 minutes. Stir in the vinegar and oyster sauce, cook for 2 minutes. Add broth, water and cabbage and cook for 10 minutes.

Bring a medium pot of water to boil, add wontons and cook 2 minutes.

Place wontons in bowl and cover with broth.

Freeze ahh extra wontons.

Serves 4.