Tag Archives: soup

Vegan Creamy, Cream of Broccoli Soup

I love the richness, the creaminess, the texture, everything about this soup.  It’s just beautiful in every way!

Serves 4 as a meal (about 2 large bowls each)


2 onions, diced

2 celery stalks, chopped

5 oz carrots, chopped

1 parsnip, chopped

3 cloves garlic, minced

2 lbs broccoli florets

6 cups broth

6 cups water

1/2 tsp red pepper flakes

1/2 tsp each oregano and dill

black pepper, to taste

1 1/2 cups cashews blended with 1 cup water until smooth cream is formed



In a large soup pot over medium heat, water sautee the onion until translucent.  Add celery, parsnip, carrots and garlic, sautee about 5 minutes.  Add the broth and water, raise heat and bring to a boil.  Add broccoli, red pepper, oregano and dill.  Cover and simmer until broccoli is bright green and soft (just a few minutes!).  Blend, in batches, until smooth.  Stir in cashew cream and black pepper to taste.


Polish Summer Beet Soup

I’m a huge believer that you show people you love them through food.  The way to a man’s heart is through his stomach, right?  So many people have the wrong idea of showing love through food.  Making fatty food, serving icecream and cookies, these are NOT ways to show love.  In fact, these are foods you should feed your enemies, as you are slowly killing the people you are feeding these foods to.  So how do you show your family that you love them?  By spending time in the kitchen cooking up a heartwarming bowl of soup.

Show your family that you love them by making them this healthy, cleansing soup.  This is one of my toddler’s very favorite dishes of all time! In fact, he is eating it right now, and he asked me to “please make it every morning and every night”.  I’d say that is success, right? This is a play off of a Polish beet soup that is usually made in the summer (due to the use of beet tops).


1 extra large onion, diced

3 large carrots, halved lengthwise, then thinly sliced

3 stalks celery, diced

1 very small parsnip, shredded

6 medium beets, peeled and coarsely shredded, green tops sliced thinly

1 very small head savoy cabbage, sliced thinly

3 medium zucchini, quartered lengthwise, and then sliced thinly

12 cups homemade broth

1 T red wine vinegar

juice from 2 lemons

Freshly chopped dill, for garnish


Sautee onions in a few tablespoons of broth until translucent.  Add carrots and celery, sautee 4 minutes.  Add beets, parsnip, cabbage, zucchini and broth, simmer about 1 hour, until tender.  Add beet tops and simmer about 10 more minutes until wilted. When soup is cooked to your liking, add vinegar and lemon juice.  Add salt and freshly ground pepper to taste.  Serve with plenty of fresh, chopped dill.

Tofu Coconut Curry Soup

I adore this soup and it is my go-to soup whenever I feel a cold coming on as it clears my sinuses, soothes my throat, and makes me feel all over healthy. I think it is the perfect winter soup because it is warming and comforting with good spice notes. If you like your food a little hotter, add more red pepper flakes.

Serves 4 as a meal in a bowl.


3 c packed fresh baby spinach leaves

1/2 lb snow or sugar peas, trimmed and cut in half

4 oz whole grain pasta such as udon (my favorite for this recipe)

1/4 c minced shallots

2 cloves garlic, minced

4 oz mushrooms (wild or cultivated, I used cremini)

1 14 oz container extra firm water packed tofu, pressed for 30 minutes

2 1/2 tsp red curry paste

1 1/2 tsp curry powder

1/2 tsp each turmeric and coriander

1/4 tsp crushed red pepper flakes

6 cups homemade vegetable broth

1 14 oz can light coconut milk

1/2 cup chopped green onions

1/2 cup (or more) cilantro, chopped

Lime wedges, to serve

Sautee shallots and garlic in a large soup pot in a little water over medium heat 2 minutes. Add mushrooms and tofu, stirring 1 minute. Add spices and curry paste, stir 1 minute. Add vegetable broth and coconut milk, bring to a simmer, simmer 5 minutes. Add noodles, simmer 5 more minutes. Add peas and spinach, simmer 5 more minutes. Stir in cilantro and green onion, remove from heat. Serve with a lime wedge.