Vegan/Gluten Free Fennel and Celeriac Soup

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Ingredients:

-1 fennel bulb, thinly sliced (save the fronds for garnish)

-2 celeriac (also known as celery root), skinned and diced

-2 sweet potatoes, skinned and diced

-1/4 cup onion, chopped

-3 gloves garlic, minced

-1 tablespoon coconut oil

-7 cups vegetable broth (or chicken broth, bone broth, whatever you prefer)

-salt and pepper to taste

In a large pot, add the coconut oil and onions. Once translucent, add the fennel, celeriac, and sweet potatoes until cooked through. You can use some of the broth to help the cooking process. Add the garlic right before shutting off the stove. Let cool slightly, then transfer the vegetables to a food processor or blender, and blend until smooth, adding water or broth to the mixture to help the process along. Return the mixture back into the pot, adding the rest of the broth. Let simmer on low for about 30 minutes, and add salt and pepper to your liking. Enjoy!

Hearty Tortellini and Vegetable Soup

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Today was a rainy, cool fall day. A hearty soup seemed like the perfect meal to make for dinner. I love soup, but sometimes find that they lack texture and flavor. This soup is packed full of different textures and salty, sweet, acidic, and creamy flavors. Perfect for a cool fall or winter night!

Ingredients:

-2 cups uncooked tortellini (I used spinach and cheese)

-2 large carrots, finely chopped (about 1.5 cups)

-1 red onion, finely chopped

-2 cups baby bella mushrooms, finely chopped, or 1, 8 oz can sliced mushrooms

-2, 28 oz can crushed tomatoes

-3 cups vegetable stock

-handful of basil, roughly chopped

-4 cups fresh spinach

-4 cloves garlic, minced

-1 tablespoon italian seasoning

-1 teaspoon garlic powder

-1 teaspoon red pepper flakes (or to taste)

-1 teaspoon salt (or to taste)

-2 tablespoons olive oil

-Fresh parmesan for garnish

In a large soup pot, heat olive oil on medium-low heat. Add carrots, onion, and mushrooms. Saute until the vegetables are fork tender. Add garlic and fresh basil and saute for one more minute. Add cans of crushed tomatoes, vegetable stock, and seasonings. Simmer for 30 minutes until flavors meld. Turn heat up to medium-high heat and when it comes to a boil, add the tortellini and fresh spinach. Cook until tortellini is cooked and taste for seasoning; adjusting if needed. Top with a spoonful of fresh parmesan if desired. Enjoy!

Mom’s Broccoli & Oat Soup

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My mom’s been making this soup for our family since we were kids, and we’ve loved it ever since. The creaminess comes from the cooked oats, and it has so much flavor. If you don’t have a handheld blender, a food processor or blender work just fine!

Serves: 4-6

-4 cups broccoli, chopped finely

-1 and 1/4 cups oats

-1, 32 oz box of vegetable stock (or whatever flavor you prefer)

-2 tablespoons olive oil or butter

-2 cloves garlic, minced

-3 tablespoons soy sauce

-1 teaspoon freshly ground pepper

In a large soup pot, add the oil or butter and chopped broccoli. Cook on medium heat until the broccoli is fall-apart tender. Remove from the pot. Add 1 cup of stock and the oats. Once the oats are soft and cooked through, add the broccoli back in, along with the minced garlic & ground pepper. Add another cup of stock and either using a hand-held blender, food processor, or blender, blend until the broccoli/oat mixture is smooth. Add back into the pot with the rest of the stock. Add more water to get your desired consistency, and taste for salt. Add more soy sauce or salt if need be. I like this soup to be fairly thick, so adjust as you prefer!

Vegetable & Bow-Tie Stew (because Autumn is here!)

Veggie Stew

Yield: ~12 cups of soup

-1/2 lb bow-tie pasta (or the pasta of your choice)

-1 large onion, minced

-1 large zucchini, diced into 1/2 inch pieces

-1 leek stalk, diced

-1 large red bell pepper, diced

-2 cups of green peas

-4 cloves garlic, minced

-1, 32 oz. vegetable stock (I used this)

-6 cups of water

-2 tablespoons butter

-3 tablespoons olive oil

-2 large handfuls of basil, roughly chopped

-2 tsps freshly cracked black pepper

-3 tsps salt

So, depending on what you have in your fridge or what vegetables you prefer in soup, you can of course have some fun with this and put in whatever veggies you like. I LOVE leeks, zucchini, red bell peppers, and peas in my soups because the leeks are nice and onion-y but still maintain their sturdiness, and the other vegetables add a nice sweetness to the soup without adding extra sugar. I also love soups because you only need ONE POT to make the whole thing! Very easy clean-up.

To begin, add the butter and olive oil to a large pot on medium heat. When the butter has melted, add your onions. When they become translucent (about 3-4 minutes), add in the leeks, bell pepper, and zucchini. Stir well until the veggies are tender. Next, add your minced garlic and peas (I use frozen peas from Wegmans). Stir well, then add your liquids–the vegetable stock and the water. Then add the salt & pepper. Taste for seasoning, and adjust if you need to. Let the soup simmer on medium-low heat for about 30 minutes, then raise the temperature to high. When the soup comes to a rapid boil, add the bow-tie pasta. When the pasta is cooked, add the fresh basil, and serve!