I enjoy soups the most that can serve as a whole meal, ones that include plenty of vegetables and a protein source. Beans are usually my protein of choice, and the soup I am sharing with you today contains heart healthy edamame along with fresh peas for plenty of plant based protein. I add in some coconut milk to make it creamy, spinach for extra nutrients and garlic and thyme for a savory note. This soup is perfect for spring, but can be made any time of the year since you can use frozen edamame and peas.
In the chillier months, it is always nice to have something comforting to come home to for dinner. I like to make a big batch of soup or stew on the weekend, freeze some and enjoy it during the week. The recipe I am sharing with you today is just that. A root vegetable stew which is satisfying as well as healthy. It is thick and delicious, yet gluten free and vegan. It is packed with lots of vitamins with all of the vegetables, so it is the perfect dish to keep you healthy and warm this winter.
When the cooler weather arrives, it is nice to have a warm comforting bowl of soup for dinner to take the chill away. Soup is quick to make, and it can be made ahead on the weekend and reheated on a weeknight. My favorite soups to make usually involve squash and beans in the autumn and winter. The recipe I am sharing with you today has both of those, as well as kale for an extra nutritional boost. It is scented with aromatic rosemary and thyme, and tastes even better the next day after it has sat to let the flavors develop.
On a warm day, chilled soup is a good option. One of the best chilled soups I ever enjoyed at a restaurant was a creamy asparagus pea soup. I am sure it contained lots of dairy, but it was so flavorful and tasted like spring. I recreated a vegan version free of dairy and gluten that is so simple to make, you can have it ready in 5 minutes; it requires no cooking too. I use heart healthy avocado to make it creamy in place of the dairy, and you would never know; it is so silky. This would be wonderful with some salad on the side for a light spring/summer dinner.
Nothing showcases a mélange of delicious spring vegetables like a hearty warming soup. It is still the time of year when we are craving comforting warm things since the snow has yet to disappear. This spring comfort food does not need to be unhealthy. This creamy spring vegetable wild rice soup tastes rich and delicious, and yet it is vegan, gluten free and heart healthy. I use coconut milk in place of the cream, and a little nutritional yeast and miso to give it that cheesy flavor. It has hearty wild rice, and plenty of nutritious veggies as well as edamame for a bit of protein and a well balanced meal.
Looking for a way to add more vitamins A and C to your diet? Try some sweet potatoes! Although they are delicious simply roasted whole like a baked potato, needing little adornment but a splash of lime and sea salt, they are wonderful in soups. They add color, a sweet flavor and of course nutrients. I enjoy them particularly with spicy dishes like Indian curries, Mexican or Caribbean foods. I am sharing with you today a delicious Caribbean black bean stew which comes together in less than 30 minutes. It is packed with flavor and very satisfying for a meal. I use coconut milk for a flavorful base, and add kale and bell peppers for color. This would be the perfect thing to make on a chilly night when you want something good with little effort.
When I was little my mom used to make a soup called gazpacho. It was a chilled soup that she had learned about from her mother. It was refreshing and delicious; she made hers with cucumbers, tomato and basil with a little lemon juice and sea salt. More simple than most recipes for it, but it was perfect for summer. I have made my own twists on it as an adult, but my favorite is with sweet melon. I top it off with a silky avocado cream; it is a nice contrast to the light summer soup. It is quick to make while still being elegant and so good.
People often associate black beans with chili, but they also make a wonderful blended soup. I enjoy them paired with coconut milk and either Caribbean or South American ingredients. Such as in this Creamy Coconut Almond Black Bean Soup I am sharing with you today. It is a smooth soup, which is unusual for a black bean soup, since they are usually left whole, but this soup is silky and so good pureed. It has plenty of flavorful, warming spices that can be good either during the summer months or when autumn hits. I topped it off with a chunky coconut almond cilantro pesto which is a nice contrast to the smooth soup. It is super simple to make if you have canned black beans and coconut milk on hand and makes a substantial dinner with a salad on the side.
When I was in high school, my mother taught me how to make soup. We made many different kinds, but one of my favorites was a Thai coconut soup. Her version contained chicken, but I have since revamped it to be a vegan version which is just as delicious! I added edamame but you can use chicken too. This soup is good any time of the year, summer or winter as it is somewhat light even though it contains coconut milk to make it slightly creamy. I have listed the veggies that I commonly use in it, but you can feel free to substitute your own Asian vegetables that you have on hand. Mushrooms and cubed yams are also good in this soup.
This weather is getting me down. Instead of looking like Spring, it is feeling like those windy, snowy days of January. Cold weather always gets me in the mood for soup. But I must confess, this recipe was meant for a total different direction, and soup wasn’t one of them. This bisque might take the cake as in my most delicious, fast and easy category for soups. Some of you may criticize the canned ingredients. But these companies products are canned in BPA free cans!
I should add that I am a meal planner. One day a week is designated to prepping so meals are easy and fast throughout the week. One way I do this is by creating a large amount of protein such as chicken or ground beef. Today, I made 2 pounds of grass-fed beef with onions. I refrigerated half for later and added a pound of mushrooms to the other half in the pan. The recipe calls for a lot of garlic. I’ve discovered that if you are trying to get away from the coconut flavor, add more garlic.