Soup Season!

Well, friends, soup season has been here for a while now but with the hustle and bustle of Christmas shopping, I forgot to publish my soup recipes!

Below are a few of my favorites! The best veggie broth/stock I’ve found is Engine 2’s Low Sodium Veggie Stock. So great to cook with + guilt free. If your eyes get puffy in the morning after having a sodium saturated meal like mine do, you’ll love this broth!

Enjoy!

Bok Choy Veggie Soup

Ingredients:

• 1/2 white onion
• 1 package white or portobello mushrooms
• 1 bunch of kale
• 1 bunch of bok choy
• 2 green bell peppers
• 4 big carrots
• 1 carton of vegan veggie broth
• marjoram
• thyme
• bay leaves

Instructions:

• sauté sliced carrots, bell peppers, and mushrooms on medium heat in 1/2 cup of broth
• add sliced onion, kale, and bok choy, add the rest of the broth, bring to a low boil for 5 min
• add seasonings and leaves, cook on low-medium heat for 15 minutes covered
• enjoy!

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Mixed Veggie Soup

Ingredients:

• 3 bags of frozen mixed veggies
• 2 cartons of Vegan Veggie Broth
• 1 bag of frozen quinoa
• 2 cans of unsalted sweet corn
• raw, unsalted cashews*
• 3 bay leaves
• thyme

Instructions:

• add all ingredients into one pot and bring to low boil for 10 min
• enjoy!

*to make soup thicker/creamier, soak about 15 raw, unsalted cashews for 30 min, then blend until smooth, and add to soup

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Veggie Chili

Ingredients:

1 or 2 cans of unsalted:

• black beans
• pinto beans
• kidney beans
• corn
• diced, fire-roasted tomatoes
• tomato paste
• 1-2 bell peppers
• 1 zucchini
• 1 yellow squash
• 1 package sliced portabellos
• 1 yellow onion
• 2 sweet potatoes (optional)
• sliced green chiles (optional)
• 3-4 cups veggie broth (no salt)
• chili powder
• cumin
• paprika
• cayenne
• 1 lime
• avocado(s)
• chopped green onion
• plant-based shredded cheese
• tortilla chips

Instructions: 

• in a separate pan, sauté diced potatoes with a dash of water on medium-high heat for 10 min

• dice veggies, toss into chili pot with 1 cup veggie broth, let soften on medium heat for 8-10 minutes
• add canned ingredients to pot with 1 more cup of broth
• after all ingredients have cooked 10 minutes on med-high heat, add spices and lime juice (however much flavor you want), let all sit at same temp for 5-8 minutes
• top with sliced avocado, green onion, plant-based cheese, chips, lime juice
• enjoy!