Category Archives: Soup

Easy Peasy Split Pea Soup

OK I did not take great photos of this, and it really doesn’t photograph well, but it tastes so good, so savory and comforting! And it is SO EASY.

Here I am on week 3 of maternity leave, and to be honest, I rushed all the preparations I wanted to make before baby into the first 2 weeks, due to an urgency I felt that this little boy would come about 2 weeks early! Reason being, both my husband and I were born 2.5 weeks before our due dates! However, we are almost at 39 weeks and little guy is still cozily tucked away, and I find myself with, gasp, free time! So I decided it is time to rebuild healthy habits, both for $$ saving while I’m off work for several months, and for that postnatal nutrition that will hopefully fuel effective breastfeeding! That being said, my energy levels are pretty low, and I know they will be even lower when I’m sleep deprived a few weeks from now, so the goal tonight was an easy recipe I can replicate when I’m exhausted but need hydrating nourishment! This one was pretty darn easy. I used my instant pot and a carton of veggie broth from the store. All you need:

-1 carton (4 cup) of broth of choice

-1.3 cups split peas (i had a mix of yellow and green)

-2 large bay leaves

-3 cups water

-2 large shallots, chopped

-2 cloves garlic, chopped

-1 large stalk celery, sliced

-1 very large carrot, sliced

-salt 1/3 tsp

-pepper 1/3 tsp

-basil/oregano, dash each

-random garlic/herb seasoning, dash

-earth balance/butter/coconut oil for sauté

OK, so all I did was sauté the veggies in some earth balance on the sauté feature on the instant pot for a few minutes until shallots were becoming translucent. Then, I added my herbs/seasoning, carton of broth, water, and split peas. Then I closed the instant pot and put it on bean setting for 20 minutes and used slow release setting. THAT IS LITERALLY IT. And this was so savory and delicious and hydrating, and healthy! I served it with some cornbread I had bought earlier today off the salad bar at Whole Foods, and this meal was SO filling!

I will definitely remember this when I need an easy meal this winter! You could easily add so many other veggies, any type of potatoes, greens, and even some whole grains. Enjoy!

Creamy Leek and Peanut Soup

Creamy, warm, savory comfort food. Nourishing sweet potatoes, creamy leeks, warm turmeric and ginger plus crunchy peanut butter make this an awesome cold weather soup! Hibernating from the rain and watching the wind gusting across the street, I concocted this one:)

You need:

2 leeks, sliced

3 cloves smashed garlic 

About 3/4 cup rinsed split peas

1/2 large cabbage, ribboned

3 stalks chopped Celery

3 medium sweet potatoes, cubed

2tbs turmeric

1tbs ginger

1 tbs blackstrap molasses

1 tbs dijon mustard

1 tbs liquid aminos

1 tsp black pepper

1/2 tsp crushed red pepper flakes

2tbs fresh thyme

8 cups water

2 Zucchini sliced

2 tbs Pb

Black pepper and avocado to garnish
Sauté your leeks, garlic, and celery with a dash of sesame oil until just softened.

Then add in your turmeric, ginger, molasses, dijon, aminos, crushed red pepper, ground black pepper, thyme and sauté a couple more minutes.

Turn off heat and add your sweet potatoes, split peas, cabbage, and water.

Then simmer for about 15minutes, until split peas and potatoes are softened. If you have and instantpot, use the bean setting for 15minutes!  Then add in zuccini and PB for the final 5 minutes of simmering, or for intstantpot just throw these in and replace lid on warm setting for about 10minutes.

Serve with rice or farro and enjoy!

Simple Black Lentils

Another lentil instant-pot creation. I saw these black lentils in the store and simply had to try them. I simply combined all ingredients in the instant-pot and used the 15min lentil setting. Alternatively, simmer all in a pot on the stove for 15-20min, or until lentils are soft! The combo of creamy coconut with tangy tomato is so good! To make matters even more delicious, I served with some steamed kabocha and some quinoa. So full of protein and flavor!


You need:

2/3 cup Coconut milk

1 Onion sliced

3-4 tomatoes chopped

1/2 cup Lentils

2 cups broth or water

Black pepper 1/4 tsp

Turmeric 1 tsp

Cumin 1/2 tsp
Kabocha steamed

 Quinoa cooked

 Avocado to serve

Leek and Sweet Potato Soup

This savory veggie soup is so simple and yet so satisfying! Sometimes there is just nothing better in the world than a chunky vegetable soup with a light clear broth. It just feels so nourishing and restoring!  I definitely need to make this more often 🙂 In this recipe I used the kind of sweet potatoes that are white on the inside and out. These are delicious if you can find them! Otherwise, you favorite potato of choice will be just fine. Yukon Golds would be my second choice in this recipe. Leeks make for such a soothing broth base, and are full of nutritional properties as well. Eat this and be nourished!
You need:

Thyme, 1 sprig

Bay leaf 1

Garlic 4 cloves

Leek 1 large, washed and cut 

Black Pepper, dash

Ginger, dash

3-4 cups water

1 medium/large potato, chopped into 1/2-1in cubes

2 broccoli stems chopped

3 stalks celery, chopped

2 carrots, coined

Fresh parsely, sprig chopped

3 oz Mushrooms, halved 

I simply threw all these ingredients in my Instant pot, and put on the soup mode for 15min! Alternatively, combine all on the stovetop and simmer, until vegetables reach desired level of tenderness. Serve with salad or bread, or just on its own in a huge bowl :D. Some chick peas or barley would also be great in this soup, and some avocado garnish would be awesome too. ENJOY!

Creamy Cauliflower Broccoli Soup

Deliciously thick and creamy!  This recipe is crazy simple, and could be applied to ANY vegetable of your choice. I could definitely see doing a carrot/squash/sweet potato version simply subbing an orange veggie for the broccoli!  Just choose a vegetable that you enjoy. This feels really substantial and thick and filling, meanwhile it is straight up vegetables you are consuming (with a little soymilk for extra protein). I love the taste of broccoli and I love the superfood qualities of broccoli.
You need: 
1 lb broccoli, steamed

1/2 head cauliflower, steamed

1 onion, chopped

4 clove garlic, chopped

1 cup soymilk

Black pepper 
Simply sauté your garlic and onion in a pan with either nonstick spray or water, then throw your steamed veggies and sautéed veggies in a blender along with soymilk and pepper. Blend slightly vented until thick and creamy, serve immediately!
Garnish ideas:

-salt if you desire

-sunflower seeds

– plantain chips
Serve alone, with some whole grain bread, or a salad! Or all three if you eat like me!


Mushroom Porridge With Rainbow Veggies!

I love savory hot cereals and this healthy one is full of mushrooms and tools with a medley of colorful veggies to serve on top. This is super easy, filling, and tasty!
For the porridge:

1/2 cup oats

1/8 cup flax

1/8 cup wheat germ

1/2 cup almond milk

3 large mushrooms sliced

Salt/pepper to taste

Combine in large microwave safe bowl and heat in 30-60 second increments until thickened. Will also thicken as it sits.
For the veggies:

Edamame 1-2 cups for z 

Corn 1 cup frozen

Broccoli 1 stalk fresh

1/2 red and noon chopped

4 cloves garlic, minced

1/2 lb chopped sweet potato

1/4 tsp salt

Dash liquid aminos

Dash crushed red pepper

Dash black pepper 
Meanwhile chop veggies and sauté in coconut oil on medium heat. Add some water and all other ingredients, simmering until tender. Serve veggies over porridge and enjoy! 

Light Miso Noodle Soup!

I was feeling under the weather, and didn’t have the ingredients to made a good veggie broth. So, I went super simple and went for the miso paste in my fridge. Miso paste is not low in salt, but it does have plenty of health benefits. When you need something hot to soothe a sore throat and encourage you to drink fluids, this soup is perfect.

You need:

4-5 tbs miso paste

6 cups water

1/2 tsp pepper

1/8 tsp red pepper

1/4 tsp parsely

1/4 tsp kelp seasoning by braggs

2 dry servings of noodles (I used quinoa noodles)

1 cup each frozen edamame and corn
Add water and frozen veggies to the pot, and bring to a boil, add noodles of choice and boil for about 7 minutes until tender. Remove about a cup of hot water and out in a bowl. Add in spices and turn off heat. Stir miso into side bowl of hot water to dissolve, the. Add back into pot. Stir well and enjoy! 
Garnish with green onion recommended.


Crockpot Pintos 

These are delicious and easy and so good for you! Really takes almost no effort. Throw all ingredients into a crock pot and cook on low for about 8 hrs! You come home from work ready to eat! Serve however you like, in tacos, on rice, with cornbread waffles and greens (recipe to come…)

You need:

1 can tomatoes

1lb dried pinto beans, soaked overnight and drained 

Crushed red pepper 1 tsp (or to taste, I like spicy!)

Garlic powder 1 tsp

Onion powder 1 tsp

Oregano, 1/2 tsp

Parsley, tsp

Paprika, dash

Sea salt (if used low sodium tomatoes)

Pepper, dash


Roasted Veggies and Grits

This southern girl loooves her some grits. Did you know you can cook them in a rice cooker? I simply added some salt and cooked it in the brown rice setting!  I love that grits are a traditional breakfast cereal (hot), but that they are usually served savory, not sweet (cheese grits anyone??)!  Well, if you can have shrimp and grits, I say you can have roasted veggies and grits, and boy was I right! The veggies I made nice and soft in a crock pot.  Too easy! More simple real foods that I love 🙂
All you need:

1cup dry white grits

2 cups water

1/2 tsp salt

1 zuccini

1/2 butternut squash

(other veggies encouraged: mushrooms, red bell pepper, broccolini…..)

1/2 cup veggie broth/stock
Place salt, water, and grits in rice cooker and cook on brown rice setting.

Meanwhile wash and cut veggies, placing in crock pot with broth. Cook on highly for approx 1 hour or until veggies are soft to your liking.
Then simply serve grits into a bowl and top with veggies! Garnish with salt and pepper to taste and enjoy!


Colorful Creamy Vegan Ramen

Can’t vouch for authenticity here but was delicious all the same! There is nothing like ramen on a cold or sick day, or really any day!!
You need:

4 cups veggie broth

2tsp miso paste

Pinch minced fresh ginger

1 clove garlic minced

1/2 onion minced

1-2tsp black pepper (to taste)

1 cup soy or milk of choice 

2 cups frozen corn, thawed

salt to taste if broth is unsalted

2 cups steamed, chopped red cabbage 

2 green onions chopped (reserve for garnish!)

Soba noodles, 4 oz or desired amount.
Combine broth, spices, miso, garlic, ginger and onion in saucepan.  Stir to combine well and bring to boil. Place soba noodles in broth and simmer per instructions. Add corn in about halfway through, and add cabbage and soy milk in just at the end when soba is nearly done. Stir and remove from heat once all is warmed through. Serve with green onion garnish, and enjoy!!
Didn’t get many photos of this, was too busy eating! Enjoy!!