Dinner · Favorite · Gluten Free · Hot · Lunch · Recipe · Sides · Soup · Vegan · Vegetarian

Perfect Vegan Lentil Soup

After making many many pots of lentil soup – I finally found the perfect recipe!  Plus its vegan and gluten-free which is nice too.  Also, it makes the perfect mason jar lunch for work, and is really filling but not too heavy.  A winner right here 🙂

 

Perfect Lentil Soup

Prep Time: 20 Minutes
Cook Time: 1 hour

Ingredients

1 1/2 onion
4 cloves garlic
4 large carrots
3 large stalks of celery (including leaves)
1 cup crushed tomatoes
1.5 cups dried lentils
2 bay leaves
2 Rapunzel organic veg bullion with herbs
1 zucchini
8 cups of water
1 tbsp sunflower oil

Directions

Veggie prep first: mince the garlic, finely dice the onion, chop the carrots into rounds, chop the celery, and dice the zucchini.

Rinse and drain the lentils, removing any discolored beans or any stones in there.

Begin by sautéing the garlic and onion in the sunflower oil on medium heat for 5 minutes, until the veggies get translucent. Then add the carrots and celery to the pot, and saute for 3 more minutes. Add the water and bullion cubes and bring to a boil.

Once boiling, add the lentils to the pot along with the tomatoes, zucchini, and bay leaves. Then turn heat down to low, and simmer the soup for 45 minutes stirring occasionally.

 

Dinner · Favorite · Gluten Free · Hot · Lunch · Recipe · Sides · Soup · Vegan · Vegetarian

Creamy Vegan Wild Rice and Chickpea Soup with Kale

Creamy Vegan Wild Rice and Chickpea Soup with Kale

Prep time: 15 minutes
Cook time: 45 minutes

Ingredients

3 cloves garlic
1 vidalia onion
1/2 cup wild rice
3 carrots
3 stalks celery
1 cup mushrooms (I used cremini)
2 14oz cans chickpeas
1 bunch chopped kale (about 4 cups)
2 springs fresh thyme
Salt and Pepper to taste
1/2 cup cashews
2 cubes of Rapunzel vegan bullion (or 2 cups broth)
6 cups of water

 

Directions

To make the cashew cream, you can either soak the cashews overnight, or microwave them for 30 seconds with water. Either way, drain and blend until smooth. Set aside until the soup is almost done.

Finely mince the onion and garlic, and sautee in 1 tbsp olive oil for about 5 minutes until translucent. Chop the carrots and celery and add to the pot.
Add the thyme, bullion, mushrooms, and water to the pot and bring to a boil. Once boiling, add the wild rice, and turn down to a simmer for 30 minutes stirring occasionally.

Add the chickpeas and kale to the soup, and cook for an additional 15 minutes until the rice is tender. Stir in the cashew cream, and serve hot!

Dinner · Favorite · Gluten Free · Holiday · Hot · Recipe · Sides · Soup · Vegan · Vegetarian

Creamy Vegan Wild Rice Soup

More than anything I love when a recipe turns out so insanely good that I can’t wait to have it again.  This soup is rich, creamy, and packed with so many vitamins from the veggies!  And it is vegan/gluten-free too, so it can be enjoyed by all.  The leftovers didn’t even last more than a day, it was that delicious.

I started making this soup from what we had in our pantry, namely the wild rice.  Outside of soups, I don’t use wild rice all that much in everyday cooking, but it is a very hearty grain.  Also I used the ingredients we had on hand… purple carrots?  Sure!  They did turn the soup pink for a while in the beginning, but it all turned out a normal color in the end 🙂

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Creamy Vegan Wild Rice Soup
Time to Cook: 1 hour

Ingredients
1 cup wild rice
4 purple carrots
4 cloves garlic
3 stalks celery
2 cups mushrooms (I used enoki)
1 tbsp extra virgin olive oil
1/2 package sprouted tofu, cubed
1/4  cashew cream/vegan sour cream (or cup heavy cream for a vegetarian option)
1/4 cup fresh chopped parsley
1 cup fresh spinach
6 cups water

Directions
In a medium sized pot, measure out 1 cup of wild rice.  Add water to the pot and rinse the rice until the water turns clear and drain.  Add 4 cups of water, and bring to a boil on the stove.  Once boiling, turn the heat to low, cover, and let cook for 45 minutes.  Wild rice needs a long time!

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Meanwhile…
Slice the carrots and chop the mushrooms and celery into bite sized pieces.  Add the carrots, celery, and mushrooms to a large soup pot, along with the olive oil, and press the garlic into the pot.  Sauté for 8-10 minutes until the veggies are soft.  Add 6 cups of water and bring to a boil.  Once at a boil, turn the heat down to medium-low and simmer the soup for 30 minutes.  The rice should be done around then.

Once rice has finished cooking, drain ay water, and add to the soup pot.  Stir in the parsley, cubed tofu, cashew cream or vegan sour cream, and the spinach.  Cook for 15 minutes longer on medium heat, and enjoy!