What’s great about this soup is that it’s an easy to make. If you need to pull together a quick soup for lunch or dinner, it doesn’t get easier than this.  This soup can be as simple or as fancy as you like. And, the coconut milk, provides the taste and velvet consistency every creamy soup deserves.  So, if you’re looking for a great lunch option during the chilly winter season, gives this one a try.  It’s a crowd pleaser around the family hearth.

So, lunch will never be the same again, thanks to this wonderful soup we made today. I found it through one of my Facebook groups called ‘Rambling Epicure, Mastering the art of Food Writing’.  In that post, it was mentioned that a wonderful soup could be found at a Portland, Oregon based restaurant called ‘Kachka‘ so I had to try it.

Okay, so let’s get to what’s in this soup: really simple ingredients. There’s cauliflower, broccoli, potatoes and oats. That’s pretty much it. While the recipe calls for water, I just used one of my veggie broths and that is more than enough. Now, the soup itself is actually quite rustic — almost like a stew, which is fine. If you check the recipe on here, the end result looks the same.  However, I didn’t feel like eating chunky veggies, so I used my hand blender to quickly blend the soup smooth for a silky finish.

This soup requires no milk because  the pureed potatoes and oats provides the smoothness. There is one thing to take care to consider: adding in the oats.  Like lentils, the oats tend to go directly to the bottom of the pot and cook quick quickly.  So do be sure to stir constantly and remove from the heat once you have thickness.  This way you avoid any scorching. If  you do scorch the bottom a bit, only stir the top of the soup, remove the top contents and stir in a bit more lemon juice and it should be fine.

*This recipe courtesy of The Kitchn

This soup is a really winner in our house.  Adding turnip and Courgette to this soup just gives an extra burst of flavor!  This Japanese Aubergine soup still offers the warmth you’ve expect in hearty eating this time of the year.  It’s just makes for a great options for those interested in eating in a more plant-based friendly way.  Eat up!

Had I known that carrot soup could taste so good, maybe I would have eaten them more often.  If I would have eaten this creamy, vegan soup with lime and coconut milk, I would have eaten carrots daily — the soup tastes just that good! But, there’s a secret ingredient: calamansi vinegar.  Do allow me to fill you in!

Calamansi is a citrus fruit. Cultivated mainly in the Philippines, one can easily find them throughout Asia.  A cross between a lime and an orange in flavor, it’s so refreshing.  Thanks to this incredible vinegar from Vom_Fass, I can have a little of this citrus lover’s dream on a regular basis. Adding this vinegar, definitely gives the soup recipe an extra kick.  If you don’t believe me, just ask the kids because it was all gone before I could seat myself at the lunch table.  Enjoy!

Do you know the best thing we’ve discovered as a family? Chickpeas! We absolutely love them in soups, stews, salads and most notably as vegan burgers. While we’re comfortable eating them warm, the challenge was could we enjoy them in a chilled soup? As it turns out, we could and we have this recipe form the Cooking section of the New York Times, to thank for this discovery. Here’s the recipe below:

So pucker up because this Sausage, Yellow Lentil, Spinach and Rice soup has so much lemon in it, you will want to kiss someone!  In keeping with how you can make staples work for you, this is the perfect soup for using all the ingredients you already have in your pantry.  And, our in-house testers give this soup two thumbs up! And, if you want it vegan, or vegetarian, just remove the sausage and use a vegetable broth! So eat up and find that loved one near by and plant a nice wet one on them!

It’s so flexible, and you can add whatever you’d like.  You can easily make it vegetarian/vegan or with meat!  So go ahead and give it a try and let us know what you think!

Like many people around the globe, we will be working from home a lot over the next few weeks. This soup makes a really nice starter for dinner, or even lunch. It works during week and especially over the weekend like today! If you like a little heat, just add a bit of spicy paprika or cayenne pepper for an extra kick! Go ahead and give it a try!

We recently served this soup at a tasting, and it was a huge hit! Want to have a little extra fun with the kiddies in the kitchen? Throw in some alphabet pasta! Try it and watch just how much the little ones enjoy it!

So it’s still “veganuary” and looking for ways to transition to plant-based eating. We started with the meatballs in the dish. Instead of ground beef and pork balls, we turned Beyond Meat burgers into balls and it worked pretty well, and they are delicious!

One tiny caution, the flavor you normally get from the beef and pork balls gets lost. A professional chef may have a better idea, but I found that by taking the long cook approach to my veggie broth —letting it simmer on low for at least two hours,really brought out the flavor so when I added the plant-based balls (lightly seared in a pan with olive oil) to other ingredients, it came together nicely.

Oh, and what about the orzo? Please don’t kill us but we substituted with cooked couscous and you know what? It was … awesome! So in the end, not a faithful Italian Wedding soup, but a totally delicious alternative nonetheless.

So if you’re like us, and looking or ways to gradually transition from eating so much meat per week, this, along with introducing new veggies and fruits seems to be a good way — -at least for our family — to retrain our palates to eat differently!

It’s perfect on a cold day like this one! Now, I know I said we’d eat more vegetarian/ vegan soups — and we are, but we never said every day. So here’s story behind this very modest soup — it’s been prepared daily in the US Senate mess hall since the early 20th century. Eat up and enjoy!

Creamy and light, this soup is prefect for a light lunch or dinner. If you want it thicker, then add a bit more coconut milk or a vegan flour and water mix and stir it into the soup.

Spicy and delicious, it’s perfect for that last gasp of fall vegetables. once you blend it, it’s so silky and smooth. You’ll need to strain it though to remove the pumpkin string. Once you do, you’ll be ready to enjoy.

It’s the type of soup that will either give you the will to face the winter hawk, or resign yourself to stay indoors wrapped up in a warm blankie. Both options are fine, no judgment from us! For our friends in the Midwest and northeast US, stay strong and if you have to venture out, then do it the Chicago way, « Bear Down » Try it and we dare you to say you didn’t enjoy it!

At first, my son was not convinced that this soup would taste as good as the version we make with a chicken stock. However, the look on his face after taking the first couple of slurps was priceless. This soup is indeed a family favorite. And, the secret? It’s definitely the tangy flavor that the turnip brings to the soup. With lots of butter and a little rice milk, you absolutely can attain the perfect thickness, once you add the soup in the blender. Go ahead and give it a try! Let us know what you think!

As we’ve mentioned before, beets haven’t always gotten love in our house. But we changed that last year by trying borscht for the first time, and life hasn’t been the same. Our next adventure though takes us in the world of vegan cuisine and this vegan beet soup, purple cabbage, tomato, apple-cider vinegar, and just a little bit of heat, is the perfect warm-up during cold weather. So stay well rested, hydrated and fed! Try this recipe and experience these glorious purple veggies the way Mother Nature intended!

This is exactly the way your kitchen should smell in the early morning or lunchtime or dinner! Try it and watch just how much the little ones enjoy it!