Roasted Cauliflower Soup

Roasted Cauliflower Soup

Roasted Cauliflower Soup

Who else is is a fan of non complicated soups? Roasted to perfection, this cauliflower soup is quick-and-easy for those busy weekdays and holiday parties. Creamy, light, and full of flavor, you’ll be satisfied with every bite!

Roasted Cauliflower Soup

Yield

Ingredients

2 lbs. cauliflower florets

3 large shallots, chopped

2 garlic cloves, minced

5 cup vegetable broth

3 Tbsp. coconut cream

1 Tbsp. lemon juice

1/4 tsp. ground nutmeg

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Pinch of chopped chives to garnish

Directions

  1. Preheat oven to 425 degrees F.
  2. On a parchment lined baking sheet, add the cauliflower, shallots, and sprinkle with salt and pepper. Bake until tender, roughly 20 minutes. Add the garlic and roast for an addition 5 minutes.
  3. In a pot on medium-high heat, add the roasted cauliflower, shallots, and garlic before pouring in the vegetable broth, salt, and nutmeg. Bring to a boil.
  4. Reduce heat to low and simmer for 15 minutes. Using a hand held immersion blender, add the coconut cream and liquify the soup until smooth. Pour the lemon juice and stir to combine.
  5. Serve with sprinkle of chives on top.

Chef’s tip


Other recipes



“Sausage” Bourguignon Stew with Rice

"Sausage" Bourguignon with Rice

"Sausage" Bourguignon with Rice

When it comes to comfort food, this sausage and rice stew will get the job done. Being a hearty meal, filled with potatoes, carrots, and other flavors, brings forth lots of added nutritious components. This is one of my favorites because it remind me of a “boeuf bourguignon” in French, which translates to Beef Bourguignon.

"Sausage" Bourguignon with Rice

Yields 4 servings

Ingredients

4 Beyond Meat sausages

1 Tbsp. Avocado oil

1 medium onion, diced

2 medium parsnips, diced

10-12 Dutch potatoes

4-5 medium carrots, diced

3 garlic cloves, smashed

3/4 cup red wine

1 Tbsp. tomato paste

2-3 sprigs thyme

1 Tbsp. fresh parsley, chopped

4 cups simple truth organic vegetable broth

2 bay leaves

1/2 tsp. Salt

1/4 tsp. ground black pepper

2 cups white rice, cooked

Directions

  1. In a stock pot on medium-high heat, add oil and sausages, browning each side. Remove and set aside.
  2. Add chopped onion, parsnips, carrots, smashed garlic, potato’s, and cook for 2-3 minutes.
  3. Turn to high heat and pour in the red wine. Cook for roughly 2-3 minutes. Add the vegetable stock, tomato paste, thyme, parsley, bay leaves, salt and pepper. Give a good stir.
  4. Once boiling again, reduce heat to a simmer and cook for 20-30 minutes (slightly covered).
  5. Before you serve, add the cooked rice.
  6. Serve immediately.

 

Chef’s tip: Enjoy this stew with a nice slice of warm bread that has a nice crust to it.

Tomato Basil Soup

This Tomato Basil Soup is perfect for those indoor days when you just want a big bowl of soup! Combing an array of herbs, spices, tomatoes, and coconut cream makes for a delicious and flavorful recipe. Tomato soup is a great comfort food alone, but an even better one when paired with a well-toasted grilled cheese sandwich or French bread rounds. Taking the time to get fresh ingredients and boiling them down to release all of their flavors is really something you don’t get out of a can which is why I highly suggest to always make your own food as much as possible. I hope that you enjoy this recipe with your friends and family!

Yields 4-6 servings

Ingredients

Soup:

8 vine ripe tomato

4 cup vegetable broth

1 medium onion, diced

1-1/2 Tbsp. tomato paste

7-9 fresh basil leaves

1/2 tsp. dried oregano

2 garlic cloves, minced

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground white pepper

1/2 tsp. apple cider vinegar

1/8 cup coconut cream

Grilled Cheese:

4 slices white bread 

3 Tbsp. vegan butter

6-8 slices of vegan cheese

1/4 tsp. black truffle oil, optional

Directions

  1. In a sauce pan, combine all soup ingredients except for the coconut cream. Bring to a smaller and cover with a lid for 10 minutes.
  2. Using a blender or hand Emerson stick, blend soup until smooth in texture. Add the coconut cream and mix to combine. Turn to low and simmer for 20-30 minutes or until desired consistency is achieved.
  3. Serve with parsley or croutons

Chef’s tip: In a hurry? Combine all ingredients into a blender, heat for 10-15 minutes, and enjoy!

Black Bean Soup

Black Bean Soup
Black Bean Soup

Although this recipe calls for you to soak the black beans over night, you can also use canned (just make sure they’re organic). Either way you choose- you’re going to enjoy this fantastic Black Bean Soup! One of the added benefits of soaking fresh beans is using the liquid to flavor the the broth. The second is to limit the amount of extra ingredients that could be added. If you are looking for a plant-based alternative to your favorite soup, I got you covered. Make sure to give this one a try for your taco Tuesday nights, it will be the life of the fiesta!

Black Bean Soup

Yields 3-4 servings

Ingredients

4 cups black beans, soaked overnight

4 celery sticks, chopped,

1 cup minced onion

1 red bell pepper, chopped

1/2 jalapeno pepper or habanero, optional

1-2 Tbsp. avocado oil

3 garlic cloves, chopped

4 cups vegetable broth

2 cups freshly diced tomatoes

3 tsp. ground cumin

1-3/4 tsp. ground coriander

1 tsp. cilantro, optional

1-2 bay leaves

1 tsp. lime juice

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground black pepper

Directions

  1. In a pot, add the oil and onions and sauté for 3 minutes. Add the celery, bell pepper, jalapeño, garlic, and cook for an additional 2-3 minute or until translucent.
  2. Smash half of the black beans in a bowl. Add the whole and smashed beans to the pot, along with the broth, seasonings, and herbs. Bring to a boil and reduce to a simmer for 10 minutes covered.
  3. Remove the bay leaf from the soup and add the lime juice. Give a good stir.
  4. Serve and top with your choice of garnishes (green onions, cheese of choice, sour cream of choice, tortilla chips).

Chef’s tip: If you want to kick things up even further, add some hot sauce to the soup till desired spice level is met.

Earthy Mushroom Stew

Earthy Mushroom Stew
Earthy Mushroom Stew

Tired of eating the same foods over and over again? If you are like me, then you are always looking for new ways to create delicious food. Using other sources of protein, in this case textured sunflower protein from sunflower seeds, is an innovative and health-conscious way to eat more sustainably. The flavor profile of this earthy mushroom stewy is extrodinary! It tastes best with noodles in my opinion, however, you can dish it up with whatever you’d like!

Earthy Mushroom Stew

Yields 4 servings

Ingredients

2.6 oz. organic sunflower haché + seasoning blend

1 Tbsp. avocado oil

1 large onion, diced

1 medium shallot, diced

1 garlic clove, minced

1 Tbsp. white oak sherry vinegar

8 oz. baby Bella mushrooms or cremini, diced

2 Tbsp. fresh parsley, minced

1/2 tsp. fresh thyme, minced

4 cups vegetable broth

Directions

  1. In a pot on medium-high heat, add the oil, onions, and shallots. Sauté for 5-7 minutes, add the garlic, and sauté for an additional 2 minutes. Add the mushrooms and turn to high heat.
  2. Deglaze the pan with the sherry vinegar and give a good stir for a minute or so. Add the vegetable broth, thyme, parsley, salt and pepper to the stew. Bring to a boil and reduce heat to simmer.
  3. Cook for 10 minutes to allow flavors to meld together.
  4. Serve with choice of noodles, potatoes, or quinoa.

Chef’s tip: You can always add Siracha to spice things up!

Tomato Basil Soup with Grilled Cheese

Tomato Basil Soup with Grilled Cheese
Tomato Basil Soup with Grilled Cheese

Im sure we all know this classic soup-n-sandwich duo, but if not, id be happy to introduce you! This plant-based grilled cheese uses two slices of bread spread with butter (on one side), Chao cheese, and a drizzle of truffle oil. During these colder months, this dynamic duo will warm you up in all the right places. Just after one measly dunk-n-bite, you will never want any other grilled cheese than then you see before your eyes. Ive been wanting to get this recipe created and I am so happy I get to share one of my top 10 favorite comfort foods!

Tomato Basil Soup with Grilled Cheese

Yields 3-4 servings

Ingredients

Soup:

8 vine ripe tomato

4 cup vegetable broth

1 medium onion, diced

1-1/2 Tbsp. tomato paste

7-9 basil leaves

1/2 tsp. dried oregano

2 garlic clove

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground white pepper

1/2 tsp. apple cider vinegar

1/8 cup coconut cream

Grilled Cheese:

4 slices white bread 

3 Tbsp. vegan butter

6-8 slices Tomato Cayenne Chao Slices

1/4 tsp. black truffle oil, optional

Directions

  1. In a sauce pan, combine all soup ingredients except for the coconut cream. Bring to a smaller and cover with a lid for 10 minutes.
  2. Using a blender or hand immersion stick, blend soup until smooth in texture. Add the coconut cream and mix to combine. Turn to low and set aside to make the sandwiches.
  3. Heat a frying pan on medium heat and add butter. Place bread down and add cheese, topping with the bread. Brown each side for 2-3 minutes.
  4. Serve with side of tomato soup and basil leaf for garnish

Chef’s tip: You can swap out the coconut cream for cashew milk if you would like.

Potato-Parsnip Leek Soup

Potato-Parsnip Leek Soup


Potato-Parsnip Leek Soup

Potato leek soup, or as the French call it potage parmentier, is a classic dish that can be found in many restaurants. In my plant-based version, I added parsnips, which pair well with the subtleness of the leeks, potatoes, and shallots. Not only does this meal taste delicious, but it is ready in under 30 minutes- double score!! Being able to have meals that are healthy and quick at your disposal help keep you on track. Be sure to give this one a try, my tip to make this real special is to drizzle truffle oil on top.

Potato-Parsnip Leek Soup

Yields 6 servings

Ingredients

3 Tbsp. vegan butter

5 cups leeks, white and light green parts only, chopped

2 shallots, diced

3 cloves garlic, peeled and smashed

1/2 cup parsnips, chopped

2 pounds Yukon Gold potatoes, peeled and chopped

7 cups vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 tsp. Vitacost Himalayan Fine Pink Salt

1/4 teaspoon ground black pepper

1 cup cashew milk

Chives, finely chopped, for garnish

Directions

  1. In a pot on medium-high heat, melt the butter. Add the leeks, garlic, and shallots- cooking until wilted, about 8-10 minutes.
  2. Add the potatoes, parsnips, vegetable stock, thyme, bay leaves, salt, pepper, and bring to a boil.
  3. Cover soup and reduce to simmer for 10-15 minutes (until the potatoes have softened). Remove the thyme and bay leaves once done and blend using a hand-held immersion blender until smooth.

Chef’s tip: Enjoy this soup with toasted baguettes or croutons.

White Corn Tortilla Soup

White Corn Tortilla Soup
White Corn Tortilla Soup

This Tortilla Soup is like no other, partially because it is filled with all the things I enjoy most about Mexican cooking, and because it’s plant-based. Normally, it is made with shredded chicken and a lot of cheese, so I am super excited to share this healthier vegan version with you! This meal is packed with a variety of fresh and organic vegetables and is topped with crunchy tortilla strips. This soup will warm you up all winter long!

White Corn Tortilla Soup

Yields 4 servings

Ingredients

2 Tbsp. avocado oil

8 white corn tortillas, cut into quarters

2-3 garlic cloves, minced

3 Tbsp. onion, minced

1 tsp. jalapeno pepper, chopped

3 cups white corn

3 cups vine ripe tomatoes

1/3 cup tomato paste

2-1/2 tsp. ground cumin

1 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground white pepper

1/2 tsp. chili powder

1-1/2 cups filtered water

4 cups organic vegetable broth

1 Tbsp. cilantro, minced

1 cup vegan cheese, optional

Tortilla strips, optional garnish

White Corn Tortilla Soup

Directions

  1. In a pot on medium-low heat with your oil, add the corn tortillas and crisp up a bit, roughly 2-3 minutes. Remove and set aside briefly.
  2. Then you will add the garlic, onion, and jalapeño pepper until they are translucent but not browned. Put the corn tortillas back into the pot.
  3. Next add your tomato paste, cumin, salt, pepper, chili powder, water, vegetable broth, cilantro, tomatoes, and half of the corn. Bring to a boil and reduce to a simmer, cooking for 15-20 minutes.
  4. Using a blender or hand emersion stick, blend until soup is smooth in texture. Add the remaining corn and bring back to the stove on a low heat to simmer. Be careful not to let the bottom of the soup burn. Cook for an additional 5-7 minutes.
  5. Serve soup topped with tortilla chips and optional vegan cheese.

Chef’s tip: If you want, you can add 1/4 tsp. Crushed red pepper flakes to spice the soup up for a better kick.

Pasta Fazool (Pasta e fagioli)

Pasta Fazool

Pasta Fazool

With the weather starting to get colder, I thought now would be a great time to break out one of my favorite family recipes: Pasta Fazool (pasta e frasule)! This dish brings back so many memories of family dinners with my Nana cooking this soup for us all. This old school “peasant” dish has really become a staple in my life as a go-to comforting meal, especially when I want a taste of home. Get ready to break out some crusty bread to scoop up all this soupy goodness! I hope that you all enjoy this recipe as much as my family and I do.

Pasta Fazool

Soup:

2 cans northern beans (juice in)

2 Tbsp. tomato sauce, canned or homemade

2 cup vegetable broth

2-3 cloves garlic, (sliced)

1/4 cup avocado oil

1 cup onion, chopped

1-2 tsp. oregano, to taste

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

2 cans of water for EACH can of beans

1-1/2 to 2 cup Ditalini Macaroni, cooked

Directions

  1. In a medium soup pot on medium heat, add olive oil and diced onions. Sauté for 5-7 minutes or until onions are translucent.
  2. Next, add all above ingredients (except for Ditalini macaroni). Bring to a boil and then reduce to medium-low stirring occasionally for 5 minutes.
  3. Slowly add the cooked Ditalini macaroni to the soup. Note: Start by adding 1-1/2 cups and see how the thickens turns out. If you desire a thicker soup, add remaining 1/2 cup macaroni.
  4. After 10-15 minutes of simmering, remove from heat and serve with choice of bread (or my personal favorite: pizza!)

Chef’s tip: the more macaroni you add to the soup the thicker the soup will get.

White Bean Swamp Chili

White Bean Swamp Chili

White Bean Swamp Chili

Warm and comforting food has always been a favorite when the seasons begin to change and the cold weather sets in. One of my favorite meals to eat during this time, especially when I was back home in Ohio, is a big bowl of chili! This recipe is filled with plant-based ingredients including beans. White beans, to be more exact, are loaded with cancer-fighting dietary fibers, have a low glycemic index, are a great source of protein as well as antioxidants! All around, this meal will fuel you up in more ways than just one so feel free to give it a try this fall/winter season!

White Bean Swamp Chili

Yields 5-6 servings

Ingredients

1/4 cup olive oil

1 large white onion, chopped

6-8 garlic cloves, chopped

1 cup tomato sauce

1/2 cup tomato paste

1 cup filtered water

1-1/2 cup cannellini beans, whole

1-3/4 cup cannellini beans, pureed

1-1/2 cup navy beans

2-1/2 cups tomatos, diced

2 cups whole corn

1/2 cup chives, to garnish

Spices:

1 Tbsp. curry powder

2 tsp. cayenne powder

2 tsp. ground coriander

4 Tbsp. chili powder

1/2 tsp. all spice

2-3 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. Spicely Organics Ground Black Pepper

1 Tbsp. organic sugar

White Bean Swamp Chili

Directions

  1. In a large pot on medium heat, add the oil, garlic and onions. Sauté until tender.
  2. Add the tomato sauce, paste, beans, pureed beans, diced tomatoes, corn, water, and all spices. Bring to a slight boil and reduce heat to low.
  3. Cook for 1-2 hours (I cooked mine for 3 hours).
  4. Serve topped with sour cream and chives or cheddar cheese of choice.

Chef’s tips: I cooked my chili for 3 hours