Tag Archives: soup

Roasted Cauliflower Tomato Soup

Hello beautiful people! I hope that you all survived the holidays without too much stress, and have a great plan for New Year’s. I don’t have anything in mind at this point, but I’ve always been one to wait until the last-minute. So far, the holidays have treated me fairly well. I spent Christmas Eve with Corey and his family, where I got to watch all of his adorable (very young) cousins tear apart wrapping paper and dance around with their presents. Christmas Day, was more about making dinner for everyone, which led to me quickly opening my (amazing) gifts then getting right to work at cookin’ my butt off.

As you may have seen on my Instagram, my Christmas Menu went something like this:

  • Golabkis (my recipe)
  • Deviled Tofu (Recipe adapted from Vegan Crunk)
  • Green Bean Casserole (Recipe adapted from Fat Free Vegan)
  • Mashed Potatoes (Potatoes, Earth Balance, Soy Milk, Onion Powder, Garlic Powder, Salt)
  • Sweet Potato Casserole (Crunchy Oat Topping, Sweet Potatoes, Apples, Cranberries, Pineapple, etc.)
  • Persimmon Cheesecake Shots (Like this recipe but in smaller glasses)
  • Plus, my mom veganized her recipe for Spinach Dip (breakthrough!) and it was freakin’ amazing.

Overall, lots of awesome eats. Kinda glad that I decided not to make stuffing because that would have been entirely too much food.

After all of the eating and belt-loosening Corey, my friends and I played a few rounds of Uno! Who doesn’t love Uno? Don’t answer that question if you don’t like it, you’ll hurt my feelings. But, seriously, I didn’t win once! My friend Caroline won 4 times, clearly the Uno Champion; I don’t believe for a second that she hadn’t played the game for 15 years. ;) Then, there was Duchess, totally tuckered out from the excitement of the day.

Now, we are almost to the new year and I wanted to offer up a recipe that you can make in around 30 minutes, that tastes great, but is also healthy. Basically, this soup is the perfect winter, weekday meal! Roasted cauliflower adds a little more flavor to the severely underrated veggie, while the chickpeas fill you up and the chard touts its deep green veggie nutrients. I’m a huge fan of tomato soups, so I’m surprised it has taken this long for me to post another one; but I feel that this dish is a huge success!

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Loaded Enchilada Soup with Creamy Tomatillo Sauce

Finally, another soup post! If you missed the soup recipe that I made earlier this month, you may not know that this month’s Love bloghop theme is #souplove. This means that I’ll be sharing a few soup recipes throughout the month of February, including this incredibly flavorful one, right here. I’m pretty excited about it, I must say; enough to have run to Sprout’s to grab some ground cumin in the middle of making it! I mean, who runs out of Cumin? Clearly, that person is me, so I bought a bigger jar this time. :D In case you were wondering, it was SO worth it.

Way back in my freshman year of high school, I used to hang out in a little shopping center across from school with a group of punker kids after class was out. I basically had four options of places to eat at, mind you this was pre-veganism, there was Subway, a Donut Shop, a Mexican Food place and a Pizza spot. For the longest time I would always get the cheese enchiladas from the Mexican restaurant; cheese wrapped in a tortilla, topped with cheese and red sauce. Looking back at it, I cringe thinking of all of the greasy dairy in that thing. So, I set out to replace that memory with a lighter, more awesome spin on an enchilada.

The soup has a smooth tomato base, dotted with onions, corn, black beans and spinach. While the spices fill it with flavor, the tortilla strips add a different texture, and then there’s the creamy tomatillo avocado sauce on top. DELISH! Squeeze a little lime over it and garnish with cilantro and some baked tortilla strips to perfect the dish.

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3-in-1 Artichoke Arugula Soup

Basically, this all started when one of my favorite twitter followers suggested that I make artichoke soup, today. My mind started wandering, thinking back to what I have stashed away in the far reaches of my refrigerator. I definitely had some steamed artichokes hanging out that I hadn’t used yesterday, for an appetizer. Then there were the cute, lil’ wild arugula leaves which seemed like a great companion to make for a creamy soup. Sometimes, you can make some tasty dishes just by improvising!

You may be asking yourself, what do you mean, Multiple Personality soup? After I finished making this warm, filling soup I loved the texture of it. Not too smooth, still needed some chewing, but not like a stew either. Then I started thinking, with less veggie broth this would make a fantastic dip! Another way you could go with it, would be to use less broth and double (or triple) the amount of arugula to make it into a great side; almost like creamed spinach with a few twists.

Today’s recipe is actually the kick off for a soup-filled month of February and National Homemade Soup Day. So, I’ll be making some delicious, fun, and easy soups for our #souplove Bloghop! Have any soups that you’d like to see a vegan recipe for? Make sure to let me know, and I’ll get it done for you, this month! :)

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Cream of Asparagus Soup

The guest blogger that I’m featuring today is the wonderful Kristy from Keepin’ It Kind! You may remember that I did a delicious cookie recipe for her blog, in December; well, now it’s time for her to return the favor! ;) Kristy has some incredibly creative recipes, paired with her husband’s photography they make a vegan food porn dream team! So, welcome her to the site!

I am so excited that Jackie asked me to be here today! It is such an honor being able to do a guest post for one of your favorite blogs and I am so grateful for this opportunity!

When I was younger, my family was all about those “Cream of _______” soups. You know the kind- they come in the red and white can and they’re super thick and overly salty because they’re “condensed.” I was taught very early on that these were very unhealthy and not really to be eaten unless they were mixed into some sort of casserole, usually topped with a crumbled chip or cereal of some sort (because unhealthy casseroles were okay???).

Cream of Asparagus Soup 1

As I got older, and more conscious of my food choices, whenever I would see a “Cream of Something” soup on a restaurant menu, I would look the other way because anything starting with “Cream of” meant my jeans would be tight for days on end. “Cream of ________” soups became the enemy.

Cream of Asparagus Soup 2

Now I know that there are ways to get a super creamy soup without little to no milk or cream! You can enjoy the richness of a creamy soup without all the calories and fat, not to mention all of the unnecessary animal products!

Cream of Asparagus Soup

Take this soup, for example. This Cream of Asparagus soup is completely vegan and only has 2 tablespoons of soy creamer (which is an optional ingredient- I usually make this soup without it)! This soup gets it’s decadent creamy texture from none other than cauliflower. The cauliflower, when added to the soup base along with the broth, becomes super soft while cooking, and when you puree the soup, you get a silky, creamy finish. To add some additional flavor and texture, I served the soup topped with toasted hazelnuts and crispy shallots (which are roasted, not fried).

Cream of Asparagus Soup Collage

This soup makes for a very healthy, delicious, and impressive meal, which will not affect how your jeans fit at all. :-)

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