Vegan Broccoli Cheddar Soup

So, pre-vegan, I used to LOVE Panera Bread’s Broccoli Cheddar Bread Bowls…that thick, creamy, cheesy, broccoli goodness…yum.  Well, I found myself craving some the other day and decided to go ahead and take a crack at it.   This soup actually has no cheese…and no faux cheeses…which means no processed foods.  It has the same delicious taste of a traditional broccoli cheddar soup, but produced with all whole foods and plant based ingredients.

In good old Panera tradition, I like to eat mine with bread as my spoon, but feel free to do your own thing.  I hope you enjoy

Alt=”Vegan Broccoli Cheddar Soup”

Ingredients:

Broth

  • 6 cups vegetable broth  (I use Edward and Sons No-Chicken Broth)
  • 1 medium sweet potato, baked and skinned
  • 1 medium red potato, baked and skinned
  • 1 can great northern beans, 15 oz, drained and rinsed
  • 2 tablespoons nutritional yeast
  • 1 bay leaf
  • 1 pinch crushed red pepper flakes
  • 1 teaspoon salt
  • ½ cup water
  • 4 tablespoons cornstarch

Vegetables

  • 2 tablespoons olive oil
  • 2 medium yellow onion, chopped
  • 6 cloves garlic, minced
  • ½ tablespoon thyme, fresh, chopped
  • ½ cup carrot, matchstick
  • 2 cups red potato, peeled and cut into 1/4 inch cubes
  • 8 cups broccoli, washed and trimmed into bite sized pieces

Directions:

1. To prepare the broth, put 6 cups of your favorite broth in a large pot and heat over medium high heat.

2. Place the baked sweet potato, baked red potato, northern beans, nutritional yeast, and salt in a blender or high powered mixer. Add 2 cups of the broth from the pot and mix on high until the puree is smooth. Add the mixture to the remaining pot of broth and stir well to combine. Add the red pepper flakes and bay leaf. Continue to heat over medium heat, bringing to a boil.

3. In a small bowl, combine 1/2 cup of cold water and the cornstarch and whisk thoroughly. Slowly pour the mixture into the broth and continue to boil on low, stirring occasionally.  This serves to thicken the soup.

4. Heat a medium pot over high heat. Add the olive oil and onions. Sauté for 4-5 minutes until the onions are soft and translucent. Add the garlic and sauté for another few minutes stirring often. Add the thyme, carrots, and potato and continue to sauté for another 2 minutes. Remove from heat and pour the mixture into the pot of broth. Add the broccoli. Reduce the head to medium/low and simmer, covered, until the vegetables are soft. Serve hot.

(Serves 6-8)

Broccoli Cheddar Soup Recipe Card

Alt=”Vegan Broccoli Cheddar Soup”

Alt=”Vegan Broccoli Cheddar Soup”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Oil Free Asparagus Soup

Lately I have become a bit lazy with my eating habits.  I was on work travel, then came home with a killer ear infection, which led to a loss of hearing, ringing, and some pain.  Then hubby was gone on work travel for a week.  Between juggling two kids and doctors appointments to try to figure out this whole ear thing, and working full time, I turned to frozen Amy’s meals, processed snack foods, and pretty much all the vegan junk food that was easy and fast.  Not really the best idea when you are trying to heal your body.

I had an ENT appointment that eased some of the ear trouble and decided I really needed to get back on track.  My body was craving fruits and vegetables.  I could almost hear it screaming, “What the heck are you doing to me,” every time I popped something in the microwave.  In the grand scheme of things, my life is not that hard…my problems miniscule in comparison with what others deal with, but I did know I needed to get back on track.

I wanted something clean and pure, so when I passed a display of perfect asparagus at the market, it clicked.  If you follow my Facebook, you may remember I made this once and forgot to clean the asparagus first and ended up with dirt soup.  Don’t make that mistake.  Clean your veggies!  Hauled back to the store to get another bunch and started over.  I didn’t want to add any more than I had to to this soup so I opted for an oil-free recipe.  The onions and garlic are sautéed in water.  I also used an oil-free vegetable broth.  If you can’t find one, no worries, just use your favorite brand.  After just one bowl, my body felt energized and happy.  It is so easy to make, it may just be a staple in my fridge.  I haven’t experimented with freezing and re-thawing yet, but I’ll update if I do.

Alt=”Asparagus Soup”

Ingredients:

  • 1 yellow onion, chopped
  • 4-6 cloves garlic, minced
  • 3-4 tablespoons water
  • 1 bunch asparagus, washed, trimmed, and cut into 2 inch pieces, yields approximately 4 cups
  • 2 cups oil free vegetable broth
  • salt, to taste

Directions:

1. In a medium non-stick pan, add 3-4 tablespoons of water and the chopped onion.  When the onion begins to soften, add the garlic.  Continue to sauté until fragrant and soft. Add another tablespoon of water if the pan becomes dry.  Do not let onions brown.

2. Add the asparagus and broth to the pan, stir and cover for approximately 5-10 minutes, until asparagus are cooked through.  Stir occasionally.

3. Remove pan from heat and place contents into a high powered blender or Vitamix, reserving one or two pieces of asparagus for garnish if desired.  Blend on high until soup is smooth and creamy.  Salt to taste.

(Yields approximately four cups.  Two large servings, or four small servings)

Asparagus Soup Recipe Card

Alt=”Asparagus Soup”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Cabbage Soup

I love this time of year. Families are bundling up and heading to the pumpkin patch, jumping in piles of fallen leaves, taking wagon rides in adorable costumes…it’s fall!  I don’t know about where you are, but here it seems that our hot and humid weather has turned cold and wet overnight.  Don’t get me wrong, I love the changing seasons and all that comes with it, but it sure is nice to get home, change into pajamas, and warm up.  Some prefer a fire, or a blanket, or a cup of hot chocolate, but since all I do is think about food, I prefer a nice hot bowl of soup.

Cabbage rolls are the epitome of comfort food, but sometimes I am just too darn lazy to do all that work.  Enter cabbage soup.  Same great flavors, simply deconstructed and much easier.  Pretty much you just throw everything into the pot till it’s done.

You can enjoy the soup in its pure veggie form or add the optional sausage for a more traditional cabbage roll flavor.  For me, it depends on my mood.  I used the Lightlife Veggie Sausage which comes in a 14 ounce tube.  When browning, you need to break it up into small pieces with your spatula which does require a bit of work, but worth it in my opinion.  I have tried many vegan sausages, but I really like this one a lot.  First, the flavor is very good.  It also browns well and has a good texture.  Most importantly, it maintains moisture when it cooks, unlike many other brands that can become dry and harden.  You can certainly substitute your favorite brand, some already come in crumbles to save you some work.

Alt=”Cabbage Soup”Alt=”Cabbage Soup”

Ingredients:

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 5 cloves garlic, minced
  • 1 head green cabbage, chopped into 1 – 2 inch cubes
  • 2 cups tomato sauce, canned
  • 2 cups crushed tomato, canned
  • 1 tablespoon tomato paste
  • 3 cups water
  • 3 cubes not-beef bouillon (I use Edward & Sons brand)
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon brown sugar
  • 3 bay leaves
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup brown rice, dry

Optional

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 14 ounces vegan sausage, approximately 2 cups crumbled

 

Directions:

1. In a large pot, heat olive oil to medium high and add the onion. Sauté until soft. Add the garlic and sauté for a few more minutes. To the pot, add the cabbage, tomato sauce, crushed tomato, tomato paste, water, bullion cubes, apple cider vinegar, brown sugar, bay leaves, oregano, thyme, sage, rosemary, cinnamon, and salt. Bring to a boil, stirring well. Reduce heat to medium low, cover, and allow to simmer for 10 minutes, stirring occasionally. Add rice, stir, and re-cover allowing the soup to simmer for another 30-40 minutes or until the rice is cooked and cabbage is soft.

2. Optional: Heat one tablespoon of olive oil over medium high heat in a medium frying pan. Add garlic and sauté until soft. Add vegan sausage and sauté until golden brown. Set aside.

3. When the rice is cooked and cabbage is done, remove from heat and remove the bay leaves. If you prepared the sausage, add to the soup and gently stir. Serve hot.

Cabbage Soup Recipe Card

Alt=”Cabbage Soup”

 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Creamy Vegan Roasted Corn Chowder

Soup in the summer?  Hell, yeah!  I am infamous for my love of soup and try to have one in the fridge at all times.  I am also infamous for my love of corn.  I have been known to go to a $30 a plate all-you-can-eat brunch buffet and come back with a giant plate of corn.  Yeah, hubby was less than thrilled with that.  The best part?  I seemed to have passed that love down to my 2.5 year old.  Love it.

It can sometimes be tricky getting a creamy texture in a vegan soup without adding a non-dairy creamer or non-dairy sour cream, which can add a lot of fat.  This recipe allows the veggies to create it for you by blending half and adding it back.  The roasted corn gives a lot of depth and smokiness as well as the oh-so-good sweetness you’d expect from a corn chowder.  Add a pop of color from the zucchini and red pepper, and voila, a beautiful yummy bowl of goodness.

Ingredients:

  • 6 ears sweet corn
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 red potato, chopped into 1/4th to 1/2 inch cubes
  • 1 red pepper, chopped into 1/4th to 1/2 inch cubes
  • 2 cups water
  • 2 cups non-dairy milk ( I use Enriched Organic Rice Dream)
  • 2 cubes vegetable bouillon ( I use Edward & Sons Non-Chick’n Bouillon)
  • ½ zucchini, chopped into 1/4th to 1/2 inch cubes
  • ½ yellow summer squash, chopped into 1/4th to 1/2 inch cubes
  • 1 tomato, gutted, peeled and chopped into 1/4th to 1/2 inch cubes
  • 2 teaspoons salt
  • pinch pepper
  • chives, to garnish

Directions:

1. Preheat oven to 350 degrees. Shuck and rinse corn. Rest an ear of corn vertically in a large bowl and carefully cut the corn off of the cob. Repeat for all ears. Add 1 tablespoon of the olive oil to the bowl and stir well. Place the corn on a large baking sheet and spread evenly into one layer. Stirring every 10 to 15 minutes, bake for 50 minutes or until the corn is tender and some are browning slightly. Set aside.

2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic and cook for 5 minutes until soft, stirring often. Do not let the onion or garlic brown.

3. Add the potato and red pepper and sauté for another 2 to 4 minutes.

4. Add water, milk, bouillon, zucchini, squash, and corn. Increase the heat to high and bring to a boil. Once boiling, reduce heat to medium low, cover, and cook for another 5 minutes.

5. Reduce heat to low. Take 4 ladles of the soup (a little less than half) and place in a high powered blender or vitamix. Blend on high until the mixture is smooth. Pour the liquid back to the soup pot. Add the tomato and stir well.

6. Add the salt 1/2 teaspoon at a time, tasting in between to season appropriately. I used 2 teaspoons, however this will vary depending on your choice of bouillon. Do not over salt. Add a pinch of pepper. Stir well. Garnish with chives and serve.

(Serves 8)

Creamy Vegan Roasted Corn Chowder Recipe Card

Alt=”Creamy Vegan Corn Chowder”

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Savory Dumpling Soup

This vegan version of chicken and dumplings is a comfort food classic.  After nineteen inches of snow and the flu made its way through the house, it is exactly what the doctor ordered.  The aroma of the herbs while cooking fills the house and the rich, yummy, squishy, pillowy dumplings are to die for.  Two (and a half) of us ate all it in one sitting

All day, I had visions of going home, putting on PJs, sinking into my favorite spot on the couch, and slowly plopping dumpling after dumpling into my mouth.  Then I woke up to reality and just shoveled spoonfuls in my mouth in between buttering my two year old’s bread, feeding the baby his peas, refilling water glasses, wiping peas off my face, mopping up water from the floor…  But I’ll tell you one thing, those spoonfuls were delightful.

Alt=”Savory Dumplings”

Ingredients:

Dumpling Batter

  • 1 ½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ tablespoon rosemary, fresh, finely chopped
  • ½ tablespoon thyme, fresh, finely chopped
  • ½ tablespoon oregano, fresh, finely chopped
  • ¾ cup non-dairy milk
  • 2 tablespoons olive oil

Soup

  • 1 tablespoon olive oil
  • 1 onion, medium, chopped
  • 2 cloves of garlic, minced
  • 2 stalks celery, sliced 1/4 inch thick
  • 2 carrots, sliced into coins 1/4 inch thick
  • ½ red pepper, chopped
  • 6 baby portobello mushrooms, chopped
  • ½ teaspoon rosemary, fresh, finely chopped
  • ½ teaspoon thyme, fresh, finely chopped
  • ½ teaspoon oregano, fresh, finely chopped
  • 6 cups vegetable broth (I use Edward and Sons brand.  It is by far the best)
  • 2 bay leaves

Roux

  • 2 tablespoons olive oil
  • 2 tablespoons flour

Directions:

1. Begin by making the dumpling batter, as it will need time to rise a bit before dropping into the soup. In a medium bowl, mix flour, baking powder, salt, rosemary, thyme, and oregano. Add the milk and olive oil and mix until a wet dough forms and no dry ingredients are sticking to the bowl.  Set aside

2. Heat a large pot over medium heat. Add olive oil and onions and sauté until onions are translucent. Add garlic, celery, carrots, and red pepper and sauté until vegetables are soft, stirring often making sure the onions and garlic do not brown. Add mushrooms and herbs and sauté for another three to four minutes until mushrooms soften and herbs become fragrant. Add the vegetable broth and bay leaves and bring to a boil. Once boiling, reduce to a simmer and let cook uncovered for 25 minutes.

3. After the soup has been simmering for 15 minutes, begin the roux. Heat a small sauce pan over medium heat. Add the olive oil. Sprinkle a pinch of the flour over the oil and once it starts to bubble add the remaining flour. Continuously whisk as the roux gently bubbles until it turns a medium brown shade, approximately 4 minutes. Remove from heat.

4. Pour the roux into a small bowl. Take one tablespoon of the simmering soup broth and slowly whisk into the roux until fully mixed. Repeat this step 10 times, until the roux is thin and yields approximately a cup of liquid. Pour the mixture slowly into the soup pot while continually mixing.

5. Scoop a teaspoon of the batter and drop into the soup. I use the small end of my melon baller. Repeat until all of the dough has been added to the soup. Gently stir. Cover the pot and continue to simmer for another 15 minutes until the dumplings are firm and cooked through.  Serves 4-6.

Savory Dumpling Soup Recipe Card

Alt=”Savory Dumplings”

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!