Chipotle Soup

chipotlesoup
2 tbs coconut oil
2 garlic cloves, minced
1 onion
4 Bell peppers (I like to use one of each: red, green, yellow, orange)
1 can black beans, drained and rinsed
1 cup corn
1 can lite coconut milk
1 can diced tomatoes
1 Tbs smoked chili powder

If you can handle spice, add any peppers you like for extra flavor
[In this recipe I added a bit of Poblano and Jalapeno peppers]
Topping:
Avocado
Cilantro
…more pepper

In a large soup pot sauté onions and peppers in the coconut oil until softened., about 10 minutes.
Stir in garlic and spices.
Add in coconut milk, beans, corn, and tomatoes.
Bring to a boil, and then reduce heat to simmer for 15 minutues, letting all the flavors marinate.

Serve, garnish with fresh cilantro and ripe avocado

For tortilla strips:

Preheat oven 400 degrees

Cut corn tortillas into strips
Spray with coconut oil
Bake about 8 minutes, until

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Pumpkin Chili

1 tablespoon coconut oilpumpkin chili
2 medium sweet onions, diced
2 red bell peppers, diced
1 garlic clove, minced
1 butternut squash, peeled and sliced into cubes
1/2 cup pumpkin puree
16 oz vegetable broth
1 can diced tomatoes
1 can tomato paste
1 cup black beans, drained and rinsed
2 can kidney bean, drained and rinsed
1 Tbs chili powder
2 tsp dried oregano
1 tsp nutmeg
2 teaspoon smoked paprika
dash of salt

Melt coconut oil in your soup pot over medium heat.
Sautee the onion and bell peppers, add in garlic.
Once the onion has soften, add in veggie broth and all spices.
Bring to a boil, add in squash, beans, tomatoes,
Simmer for 20 minutes, until all vegetables have cooked through.

For extra spice, sprinkle more chili powder on top.  Serve pumpkin cornbread.

Curried Carrot Soup

Curried Carrot SoupCurriedCarrotSoup

2 Tbs coconut oil
1 onion
6 c carrots, peeled and chopped
3 ½ c veggie stock
15-ounce can of coconut milk
1 Tbs freshly chopped ginger
2 Tbs curry powder
½ tsp chili powder
salt and pepper to taste

-Heat oil in soup pot on medium heat. Add chopped onion.

-Add in carrot, and cook for about 5 minutes, add in milk and vegetable stock

-Add in ginger, curry, and chili powder. Stir well.

-Put lid on pot and cook about 15 minutes until vegetables have softened.

-When ready, blend in batches until smooth

-Season with salt and pepper and more chili powder

(Serve with vegan spring rolls)

Easy Vegetable Soup

The great thing about this soup is you don’t have to stick to the exact recipe.  Add more of veggies you love and leave out the ones you hate.  I frequently use this as a way of “cleaning out the fridge”.  When my veggies look like their at the end of their life I chop ’em up and toss ’em in!
veg.soup1

1 sweet onion, diced
2 cloves of garlic, minced
3 Tbs olive oil
2-3 large zucchini or squash, sliced in coins and cut in half again
4 large carrots, chopped into bite size pieces
4 stalks of celery, chopped into small pieces
1 bag of frozen corn
1 bag of frozen green beans
2 cans of beans, (I chose 1 kidney beans and 1 can black beans)
1 can diced tomatoes (low sodium)
1 can tomato paste
4 cups water plus one vegan bullion cube (or 32 ounces of veggie stock)
S and P to taste
I also add a season from Trader Joe’s called the Every Day Seasoning

veg. soup2Heat oil in large soup pot.  Sauté onion and garlic for a couple of minutes until brown.  Lower heat to medium heat and add in the zucchini, carrots, celery.  Once the vegetables have softened a little, about 5 minutes) Add the water and bullion cube.
Bring to a boil and add thawed green beans and corn.
Once boiling, reduce to a simmer for about 30 minutes or until you are ready to serve.

Soup saves well in jars, and re heats nicely.  Can last about a week in refrigerator.

Curried Lentil, Squash, and Apple Stew

3.6.STEW
Serves 6
(from Chloe’s Kitchen)

2 Tbs olive oil
1 onion, diced
1 carrot, peeled and diced
3 garlic cloves, minced
1 Tbs curry powder
1 ½ tsp sea salt
½ cup dried lentils
2 ½ cups vegetable broth
2 tbsp tomato paste
3 cups peeled butternut squash (1/2 inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach

In a large pot, heat oil over medium-high heat, and sauté onions and carrots until almost soft.

Add garlic, curry, and salt.  Let cook a few minutes, then stir in lentils, broth, and tomato paste.  Bring to boil, cover, and simmer for 25 minutes.

 

Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender.  Uncover and stir in spinach until wilted.  Add salt to taste and serve.

nutrition.STEW

 

Butternut squash Soup

pumpkinsoup
2 (pumpkin) Butternut Squash- peeled and cubed
1 sweet potato- peeled and cubed
2 carrots- peeled and cut
32 ounce of vegetable stock
1 Tbs olive oil
1 onion-finely chopped
2 cloves of garlic- minced
8 ounce of soy milk or almond milk (to make extra creamy, replace milk with one can of coconut milk)
salt and pepper to taste

Heat the olive oil in a large-heavy pot.  Add in onion and garlic.  Saute onion over medium heat for 2-3 minutes, or until onion has softened.
Reduce heat to low, add pumpkin, potato, carrots, cover and simmer 8-10 minutes, until vegetables have softened, stirring occasionally.
Add in vegetable stock and bring to a boil.  Put lid back on and simmer additional 10 minutes.
Process the soup in batches in a blender or food processor.  Return to pot and add in milk, stirring well.  Gently reheat.
Garnish with pepper and pumpkin seeds. Enjoy!