vegan soup

Corn and Black Bean Chowder

I will never forget the first time Chris and I made this soup.  Shortly after we first met, we picked our farm share, after spending the day at a wine tasting.

 We felt inspired by all of the fresh summer corn in our share, continued "tasting," and went to work.  Needless to say, we awoke in the morning to find a lot of corn kernels on the kitchen floor.  This soup best fresh, but can be frozen for up to 3 months.

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What You'll Need:

2 c onion, minced

olive oil

1 sweet bell pepper, chopped

4 c veggie stock 

1 potato, chopped 

4 c corn kernels (best sliced right from the cob! 

1 can black beans, rinsed and drained 

salt and pepper to taste

1 c pastured half and half, or unsweetened milk of choice


Saute onion in large soup pot with olive oil until aromatic.  

With an exception of the milk, add remaining ingredients.  Bring to a boil, reduce to a simmer.  Cover and cook until potatoes are tender, about 15 minutes.

Remove from heat, stir in milk.  If you're feeling spicy, sprinkle with crushed red pepper and ENJOY! <3 


Serves 4 as a main, 6 as a side. 

Black Bean Soup

This recipe comes together quickly with things on hand, and warms the soul! 

 
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What You'll Need:

olive oil
3 cloves garlic, minced
1 small red onion, minced

1/2 tsp sea salt
1 sweet bell pepper, diced

4 c veggie broth
3 cans black beans, drained and rinsed
Juice of 1 lime

1/2 tsp black pepper
1 bay leaf
1 Tbsp cumin
1 Tbsp oregano
1 1/2 tsp paprika
1/2 tsp red pepper flakes
1/4 tsp turmeric

Optional Fixins:

Sheep's milk feta
Diced avocado
Greek yogurt
Fresh cilantro


Saute onion and garlic with olive oil in a soup pot until aromatic. Add bell pepper and salt, cook an additional 2 minutes.

Add beans, broth and lime juice. Bring to a boil.

Meanwhile, mix spices in a small bowl.

Lower liquid to a simmer, add spices, cook an additional 10 minutes.

Remove from heat, remove bay leaf. Pulse using an immersion blender (this was the best investment ever, FYI), or transfer to a blender or food processor to desired consistency.

Top with desired fixins. ENJOY!


Serves 5.

Curry Noodle Bowls

Brace yo-self. These are beyond amazing and packed full of nutrients.  #eatrainbows

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What You'll Need:

Load up on the veggies (6-8 cups).. think broccoli, cabbage, carrots, sweet bell pepper...whatever your heart desires.  And a lot of it! 

2 c organic shelled edamame OR 1 organic block tofu, cubed

Sea salt 

 

1 Tbsp coconut oil

1/2 purple onion, minced

1 Tbsp fresh ginger, minced

 

1 can full fat coconut milk

1 can filtered water (just use the coconut milk can, obvi)

2 Tbsp Tamari or soy sauce 

2 Tbsp fish sauce 

1 Tbsp raw sugar 

2 Tbsp red curry paste

1 Tbsp chili paste

 

4 ounces brown rice noodles


Bring a pot of water to a boil for the noodles.

Meanwhile, prepare veggies.   Place in a large saute pan with edamame or tofu.  Top with 1/2 c water and salt to taste.  Cover.  Bring to a boil and flash steam (until veggies are just tender, but still crispy.  Drain.

In the same pan, saute onion and ginger in coconut oil until aromatic.  Add remaining ingredients for the broth.  Cover, bring a boil.  Reduce heat and simmer.

While all of this goodness is happening, cook the noodles.

Finally, prepare the bowls.  Divide prepared veggies, protein of choice, and noodles evenly among 2 big soup bowls.  Use a ladle to cover each bowl with broth.

Prepare to blow your own mind.  


Serves 2-3 happy bellies.