It’s early June in the Pacific Northwest, which means there are days that feel a lot like autumn: rainy, cool, and calling for a soup for supper. So I peered in the refrigerator, looking for inspiration, and found two heads of rather elderly broccoli—ah ha! Broccoli soup! Just the thing.
2 pounds broccoli with stems
1 medium onion, … Read more
This soup is a modified version of a Forks Over Knives recipe, and the results are outstanding. I love making food that only needs rough chopping! To make it more hearty, you could add a 1/4 cup black beans to each bowl.
Yield: approx. 10 cups
6 corn tortillas, cut in half, then into 1/4″ strips
6 … Read more
My sweetie made this a few nights ago. It’s very simple to make but has wonderful layers of complexity…and it’s total comfort food!
Potato-Wild Mushroom Soup
3 carrots, diced
2 celery stalks, diced
1/2 pound chanterelle or shiitake mushrooms, sliced
1 cup dried wild mushrooms
1/2 cup caramelized onions
3 cloves garlic, minced
1 teaspoon thyme
1 teaspoon … Read more
We had a house concert a few days ago and ended up with a huge platter of raw veggies that had been mostly untouched, and so this sunny autumn has become Soup Sunday in the kitchen.
Leftover Crudités Soup
All measurement approximate…makes about one gallon
1 large onion, chopped
4-5 garlic cloves, minced
96 ounces mushroom broth (12 cups / … Read more
One of my favorite no-fat, plant-based, comfort food, bloggers is Chuck, over at Brand New Vegan.
Here’s one of his knockout recipes that I made for lunch today. No, it’s not cheddar-flavored, but it’s very tasty and quick to make. The only changes I made were—
- Added 1 teaspoon low sodium tamari
- Added 1/4 cup white miso
- Doubled the
… Read more