This is a simple almost vegan soup – use oil instead of butter and it’s vegan. I love the flavor of the spices and the coconut milk!
- 2 tbsp butter or oil
- 1 sweet onion, sliced thin
- 1 1/2 tsp curry powder
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- 1 28 oz can tomatoes
- 1 can light coconut milk
In a stock pot, heat butter or oil over medium heat and melt butter. Add the onion and 1/2 tsp salt. Reduce to medium-low and cook onions until tender, about 15 minutes.
Stir in the spices and cook for 1 minute until fragrant. Stir in tomatoes and 28 oz of water (use the can). Bring to a boil and simmer on medium high for 20 minutes.
Remove from heat. Use an immersion blender to purée the soup. Return to low heat and stir in coconut milk.
Serves 4 – 6.
So quick and easy, how have I not made this before?
- 1/8 c olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 28 oz crushed tomatoes
- 1/2 lb pasta
- 2 tbsp vodka
- 1/2 c heavy cream or creme fraiche
- 1/4 c chopped parley
In a 12 inch skillet heat oil over medium heat, add garlic, peppers and a pinch of salt and cook until fragrant. Add tomatoes and cook for 15 minutes to thicken. Reduce to low once thickened.
Cook pasta according to package.
Add drained pasta to sauce, stir in the vodka and cream. Cook for a 2 minutes. Top with parley and serve.
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.
25 calories, 1 g fat, 1 G protein
This is from Skinny Taste perfect for a chilly fall night!
- 1 tbsp olive oil
- 1 c celery finely chopped
- 1 c carrot finely chopped
- 1 c onion finely chopped
- 4 c veggie broth
- 1 1/2 c milk or nut milk
- 28 oz can crushed tomatoes
- 1/4 c chopped basil
- 2 bay leaves
- 1 package fresh tortellini
- 1/3 c Parmesan cheese
- Salt and pepper
- 4 c baby spinach
Use sauté function on electronic heat oil and cook onion, carrots and carrots until soft. Add broth, milk, tomatoes, basil and bay leaves.
Seal and cook on high pressure for 20 minutes. Use quick release and open pressure cooker. Discard bay leaf and purée soup with an immersion blender.
Turn on sauté and bring to boil, stir in pasta, cheese and salt and pepper. Add pasta and cook 5 – 7 minutes, add spinach and cook for 2 minutes.
This is from the latest Skinny Taste Book with a few modifications to make it vegan.
- 1 tsp oil
- 1 onion , diced
- 2/3 c celery, diced
- 2/3 c carrot, diced
- 1 clove garlic, minced
- 1 lb vegan or reg Italian sausage, broken up
- Salt and pepper
- 1/4 c dry white wine
- 1/2 c nut or cow milk
- 1/4 tsp nutmeg
- 1 28 oz can crushed tomatoes
- 1 bay leaf
- 1/4 c basil, chopped
- Grated vegan or Parmesan cheese
- 1 lb dried gnocchi
In a multi cooker, start on sauté, add oil, onions, celery, carrots and garlic, cook until soft. Add sausage and brown, breaking up into small pieces. Add wine and cook to reduce. Stir in milk, gnocchi, nutmeg, tomatoes, bay leaf and 1/2 c water
Seal and cook on high pressure for 6 minutes. If it is thin, reduce for 10 min. Remove bay leaf.
Serve with basil and cheese.
Serves 6 – 8.
This is the perfect fall weeknight meal and it’s mostly pantry items!
- 2 tbsp olive oil
- 5 cloves garlic, minced
- 1 – 28 oz can tomatoes, crushed
- 1 tsp red pepper flakes
- 1 1/2 tsp fennel seeds
- 8 oz baby kale
- 2 – 15 oz cans Chickpeas, drained
- 1 bunch basil, chopped
- Finely grated cheese or grated cheese alternative
In a medium skillet, heat oil over medium heat, add garlic and cook for 2 minutes. Add tomatoes, red peppers and fennel seeds, cook for 20 minutes until it thickens. Stir in Chickpeas and cook for 5 minutes. Stir in kale and cook until wilted.
Serve with a little basil and cheese.
This one is from Plenty by Ottolenghi! It’s so good!
- 1/2 tsp fennel seed, toasted and crushed
- Zest of 1 lemon
- 1 bunch of basil leaves, shredded
- 2 tbsp chopped oregano
- 2 tsp olive oil, the best you got
- 2 tsp grapeseed oil
- 1 clove garlic, crushed
- 1/2 tsp course salt
- Black pepper
- 8 oz buffalo mozzarella
- 2 rope tomatoes, quartered
Combine marinade ingredients in a small bowl.
Break up mozzarella with your hands and smear with marinade. Let rest for 30 minutes.
Place tomato quarters on a plate, top with tomatoes and cheese and drizzle with a little oil.
Serves 4 as a starter.
This is what happens when I feel super lazy – pantry taco bowl dinner! Just open a few cans toast a tortilla and voila dinner!
Preheat oven to 350. Spray an oven proof bowl and place tortilla inside creating a bowl, spray with a little olive oil and bake 5 – 8 min – keep an eye on it, they go from yum to burnt quick!
In a medium pan, dump beans, chilies and tomatoes with juice and cook over medium heat for 20 min until thickened, stirring occasionally.
Place romaine in the bottom, drizzle with ranch and salad, top with beans, avocado, cheese, more salsa and olives.
- 1 can pinto beans, rinsed
- 1 can black beans, rinsed
- 1 4oz can green chilies
- 1 can fire roasted tomatoes
- Vegan cheese
- 1 avocado, diced
- Sliced black olives
- Vegan ranch dressing
- 1 head romaine chopped
- 4 flour tortillas
This is a great weeknight meal – it comes together quickly and tastes wonderful.
- 2 Tbsp olive oil
- 2 garlic cloves, thinly sliced
- 1 sprig rosemary (optional)
- 1 15-oz. can chickpeas, rinsed
- 1 15 oz can diced tomatoes
- 1 Tbsp. tomato paste
- 1 Tbsp sweet smoked paprika
- 1 c heavy cream or almond cream
- 2 large eggs
- 4 thin slices of prosciutto
Heat oil in a medium skillet over medium. Cook garlic and rosemary, tossing, until garlic is golden brown and rosemary crisps up slightly but isn’t browned, about 30 seconds for rosemary and 2 minutes for garlic. Add chickpeas, tomatoes, tomato paste, and paprika to skillet and cook, stirring often, about 10 minute. Mix in cream, season with salt and lots of pepper, and bring to a simmer. Crack eggs into chickpea mixture and season them with kosher salt. Cover and cook until white parts of eggs are set but yolks are still runny, about 2 minutes. Remove from heat and drape prosciutto around eggs.
This soup is made from pantry staples, so it is perfect for one of those night when you don’t want to cook, it is so good and so easy you’ll want put it in regular rotation. It’s vegan too!!
- 2 tbsp coconut oil or olive oil
- 1 medium onion, sliced thin
- 2 garlic cloves, finely chopped
- 1 2½-inch piece ginger, peeled, finely grated
- 2 tbsp curry powder
- ¼ tsp crushed red pepper flakes
- 1 c red lentils
- 2 a 14.5-ounce can crushed tomatoes
- Salt, freshly ground pepper
- 1 13.5-ounce can unsweetened coconut milk, shaken well
- Lime wedges (for serving)
- ½ c finely chopped cilantro
- 1/2 c basil, chopped
- 1/4 c roasted peanuts, chopped
Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, coconut milk , a generous pinch of salt, and 2½ cups water; season with pepper. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.
To serve, divide soup among bowls. Top with basil, peanuts and cilantro. Serve with lime wedges.