Category Archives: Soup

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!!

   
   

Carnival Squash Soup

Mmmmmmmm, carnival squash is sweet, so sweet that I could not eat it plain!  So sweet that with savory spicy seasoning and veggies it is a heavenly combo! It tastes sooooo rich and buttery (no butter and very little oil involved)!

Steam and peel 1 sweet Carnival squash

Spray your pan with a little coconut oil spray and sauté 1/2 yellow onion, 2 clove garlic, 2 large handfuls washed curly kale.  Add in 1/4 minced jalapeño for a kick!

Puree squash with 1/2-1 cup soy milk (or milk of choice), to desired consistency, along with about 2 tbs sautéed  onion/garlic * then sprinkle the remainder of sautéed veggies on top on top as a flavorful garnish. Enjoy the simple deliciousness!!

*for ease/laziness, I actually scooped out pieces of sauteed onion/garlic out of the frying pan, leaving all kale and about half the onion/garlic behind for garnishing.

Wow, I cannot wait to make this again!!  

   

                 

Savory Buckwheat Porridge! (vegan, gf)

I looooove savory porridge, but only see it in Asian cuisine, and man is it good! Why do Americans like their warm porridge so sweet? Bleh! Why not turn it into a savory dinner or warm comforting lunch? This could not be more easy! Throw all Ingredients into you pot or rice cooker and simmer/cook according to grain-of-choice’s cooking instructions! I used a blend of steel cut oats and buckwheat groats in a rice cooker, easy peasy! Yummy in my tummy! I love the kick the jalapeños give it and the textues or the corn and green onion toppers were perfect. But really there are endless options for this concept, share with me what you come up with! Any veggie would be awesome!

You need:

1/3 cup each steel cut oats and raw buckwheat groats 

3 cu water

1/2 red bell pepper, chopped

1/4 jalapeño, minced  

3/4 cup Dino kale, chopped

5 mushrooms, sliced

1 small clove garlic minced

1 chopped sweet potato, peeled

1 cup almond milk


Throw all ingredients in your rice cooker or pot, simmering for about 40minutes or per rice cooker brown rice setting.  That is all, thank you, very much.  See recommended garnishes below 🙂 🙂 🙂  Be warmed from within!


To Garnish:

1 ear steamed corn, de-cobbed

1 green stalk, green onion, sliced

(optional) Sesame seeds/sunflower seeds

(optional) Avocado





Roasted Pumpkin Soup

This was in combination with the roasting of many veggies! I bought a
“pie” pumpkin from trader joes, chopped it into 2-4in pieces, and baked at 350 for about 45 minutes until soft and the skin peels right off. With this one pumpkin you can do so much! Eat it as is, roast the pumpkin seeds (350 11min, seasoned with olive oil spray, salt/pepper/garlic/crushed red pepper/oregano), or make pumpkin soup!

To do so, I also roasted 1/2 yellow onion, 1/4 red onion, 1 shallot, 1in chunk of ginger chopped, 3 cloves garlic, some carrots (using organic carrots of many colors!), and broccoli. These roasted veggies took about 40 min at 350 with 1tsp olive oil. These too could be eaten as is, or some could be scooped into a pumpkin soup. *

If you have a blender/food processor, you can puree your soup into something creamy (which is prettier), but I left mine thick and chunky, hearty if you will, as I shop for a new blender. 😉

I used:
-about 2/3 small pie pumpkin, roasted, then peeled
– about 2-3 cups low sodium vegetable broth
-roasted veggies totaling about 1cup of cooked onions/shallots/garlic and some of the carrots
That’s it!

Put them all into a pot and simmer at low heat over the stove about 20 min until very soft and the flavors have all absorbed. I’d recommend taking out the chunks of ginger (i left the skin on to make this easy) unless you really like strong ginger flavor. Serve the sweet tangy soup with those savory crunchy pumpkin seeds on top as a garnish! The contrast in taste and texture is SO good!

Other toppings I tried were more of the purple carrots and broccoli with sunflower seeds. All were delicious 🙂

*With the veggies and pumpkin i did not put into a soup, i put them in a bowl with chunks of pumpkin around the sides of the bowl like a little pumpkin shell with the remainder of carrots and broccoli in the center. There are many ways to eat this combination of roasted veggies, and the veggies you can roast area endless! Just bear in mind that harder veggies need longer to roast than softer ones and keep an eye on them, can’t go wrong!

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