Hearty, healthy soups are the best kind of comfort food for the Winter months! They leave you feeling full, but energized instead of heavy. One of my favorite kinds is the bean or pea based soups. The recipe I am sharing today is made with mung beans, and the texture is almost like a lentil or split pea soup. It is delicious, because it is packed with flavor thanks to the curry spices, and the coconut milk I add gives it richness without adding any dairy. I stir in greens at the last minute to boost the nutritional value as well. This soup has plenty of fiber and protein and is an awesome comfort food dinner to enjoy on a chilly night, not to mention it is quick and easy to make!
Warming soups are essential this time of the year when it is so chilly outside. One of the keys to making a really flavorful soup is good vegetable stock to start out with. It is really simple to make at home, and you can use veggie scraps so that you waste less. I should note though that the amounts listed below are for if you don’t have scraps, but otherwise use about the same amounts of the ingredients. I like to save my veggie trimmings though in a bag in the freezer, and use them later to make stock when I have enough. Vegetable stock made this way is a light and healthy way to add flavor to your soup without any extra fat, and it has much less sodium than most store bought brands.
Now is the time of year to make hearty warming soups, and what better ingredient to use than squash! Not only is it good for you because of its high vitamin and fiber content, it is delicious as well in just about anything savory! The recipe I am sharing with you today combines it with black beans and corn for the perfect balanced meal! It is fast and easy to make coming together in under an hour, and you will feel good after eating it not weighed down. Also, it happens to be gluten free and vegan as an added bonus! I like to make this and enjoy the leftovers for a few days, as the flavors get even better as they sit.
Fall is fast approaching, and that means chili season is almost here! I love chili as a quick weeknight meal as well, because it doesn’t take long to prepare which is perfect for after work. Also, it is good made ahead of time, so I make a batch and then enjoy it for a few days. It is classic to add beans and meat to chili, but I like mine with beans and quinoa for a a healthy vegan fiber and protein packed chili! It is so good you won’t even miss the meat, and it is good for you, so you will feel satisfied but still have energy after enjoying it. Give this a try the next time you are in need of a hearty quick meal!
If you are looking for a quick and easy warming meal, nothing beats a delicious noodle soup with plenty of vegetables and broth! So today I am sharing an easy recipe for Thai red curry noodle soup. It is loaded up with Spring vegetables like baby bok choy, carrots and asparagus, and it is packed with delicious flavor thanks to the curry paste and fresh ginger and garlic. I add in some coconut milk to make it rich, but still keep it vegan and dairy free. The noodles I use in the recipe are gluten free as well, so if you are sensitive to gluten you can enjoy this! This soup only takes less than half an hour and you can have dinner on the table and since it is still chilly outside this is the perfect warming dish to be enjoying.
If you are looking for a healthy and delicious savory main dish to serve for St. Patrick’s Day, I have just the thing. A flavorful and hearty white bean stew! It is loaded up with veggies, including cabbage, celery, carrots and onions, and it has white beans for protein. It is very easy to make, you just throw it all into a pot and cook it, and you have a big pot of delicious soup! It is packed with nutrients and fiber, it is low fat, and it will leave you feeling good and nourished instead of weighed down.
Beets are a super nutritious food! They contain immune boosting vitamin C, potassium for nerve and muscle function, and plenty of fiber among other things. So I like to include them in my meals. The recipe I am sharing with you today features them as the main ingredient paired with apple. It is a pureed soup that is delicious and reminds me of borscht because of its flavor but this soup is silky smooth. It is a good way to get in a lot of delicious vegetables and fruit in one sitting. This is good served with a light salad including protein on the side for dinner if you are looking for something healthy to enjoy.
If you are looking for a hearty and warming ingredient for your soups, lentils fit the bill. They cook much faster than beans, they are packed with protein and fiber and they are a good black palate for spices. The recipe I am sharing with you today is spiced with curry, and not only does it smell wonderful, it tastes good too! I combine them with vitamin rich squash and greens for a healthy meal. This is perfect for a chilly Winter night when you need something warming.
Lentils are a great source of vegan protein. Although they are great year round, because they can be eaten cold in salads, or hot in curries or soups, my favorite time of the year to eat them is right now when there is a chill in the air. They are hearty, pack fiber and protein and lend themselves to a variety of flavors. The recipe I am sharing with you today is a simple curried soup that is easy to make and keeps you feeling good. The sweet potatoes give you a good dose of vitamin A, and I add in greens at the end for extra nutrients. It is super delicious and I make it often. I like to make a batch, then eat it the next few days for dinner so I can relax after work instead of cooking, and in fact it is even better the next day!
Pasta Primavera is a favorite for me. I wanted to try and recreate my pasta into a soup for a change of pace and after eating several bowls I have decided that this may be even better than the traditional recipe! To make this a quick recipe save some time and buy a rotisserie chicken to cube up and toss into the soup.