It’s no secret that I’m not a fan of cold weather and winter but since I do live in Utah and we have another strong month of winter ahead, I’m choosing to see the positives and make the most of it.
One of my favorite things about this season is it’s the perfect weather for soup.
So I make soup!
In fact, from the time the weather gets chilly in the fall until it warms up in spring, at my house it’s normal to smell a pot of soup simmering on the stove.
I think soup is an excellent meal choice for many reasons including that it’s inexpensive, warming and nourishing, and super easy to make.
All you need is some basic ingredients on hand and you’ll be able to make pots and pots of wholesome plant-based soups for you and your fam, and or a lucky neighbor or friend!
Here’s what you’ll need:
Olive oil etc.
Liquid (water, veggie broth, coconut milk, nut milk)
Veggies (potatoes, sweet potatoes, carrots, celery, corn, peppers, tomatoes etc.)
Beans (black, red, white, pinto, garbanzo, black eyed, etc.)
Grains (quinoa, amaranth, brown rice, barley, etc.)
Nuts and seeds (for thickeners (grind) and garnishes)
Salt and Pepper
Seasonings – Herbs & Spices
The process of making soup is simple. Chop onions and mince garlic and sauté them in olive oil till tender. Add in chopped veggies and liquid (coconut milk and ground nuts will make it creamy) and simmer. Add cooked beans and or grains if desired and season with salt, pepper, herbs and spices to taste. Don’t be afraid to be adventurous because it’s hard to ruin a pot of soup, just don’t add in too much of a spice or herb at once (taste as you go along) and you’re sure to come up with something wonderful. When you find a combination you really love, be sure to write down the recipe!
This Mexi soup is an absolute favorite at my house…
1 Tablespoon olive oil
1 large onion, chopped
4-5 cloves garlic, minced
2 ½ -3 quarts water
2 spoonfulls of vegetarian ‘Better Than Bouillon’ no chicken base
8 stalks celery, chopped
9 carrots, peeled and chopped
1 tsp dried thyme
1 tsp cumin
½ tsp cayenne
Salt and pepper to taste
1-2 cups cooked brown rice or quinoa
1 can black beans, rinsed and drained
Sauté onion and garlic in olive oil till tender. Add rest of ingredients except rice and beans and stir to dissolve bouillon. Simmer until celery and carrots are just tender. Add in rice and beans, and heat, then serve with lime wedges, chopped cilantro, tomatoes, and green onions, salsa, grated cheese (vegan or regular), and chips. If you’re not a strict vegan Greek yogurt is also a good topping.
One more thing to love about soup is it makes excellent leftovers. Soup on the day you make it is good, and on the second day after the flavors have married it’s usually even better!
And if you have extra soup you can easily share a quart with your neighbor, which is why I always like to make double or triple batches!