Happy chocolate-covered Sundae… oops, I mean Sunday.
Here was my lunch yesterday: Italian Kitchen Sink Soup, an organic peach, and two slices of buttered (Earth Balance) Ezekiel toast. Just like with some of my stir fries and salads, this soup came about due to a need to “save” a bunch of veggies in the fridge. Don’t let the laundry list of ingredients intimidate you; this soup is simple to make. And you can substitute whatever veggies you have on hand. (Also, feel free to ignore the gram measurements. I listed them for those of you who like to be exact, but normally I don’t bother weighing veggies when I make soup. It’s kind of hard to mess up a soup, you know?)
Italian Soup
- 1 16oz can diced tomatoes (such as Muir Glen Italian Style)
- 1 28oz can whole tomatoes, drained and cut
- 1 red pepper, sliced (110g)
- 1 package sliced mushrooms (250g)
- 1 head cauliflower (500g)
- 1 onion, sliced (100g)
- 4 garlic cloves, chopped
- optional: 2 tbsp olive oil
- 2 mini cans tomato sauce
- 1 quart broth (such as Imagine No-chicken broth)
- 4 cups water
- 1 tsp dry oregano
- 1 1/2 tsp dry basil
- 1 1/2 tsp salt (or to taste)
- 1/2 tsp garlic powder
(I sauteed the onion and garlic in the oil first, but if you want to omit the oil, just skip this step.) Combine all ingredients in a big pot. Bring all ingredients to a boil, then cover and simmer at least 2 hours. Makes a ton! Who doesn’t love leftover soup?
Come back Tuesday and I’ll show you what I ate for dessert:
What are your latest recipe creations?
Here’s the rest of my “recently-created recipe” list that didn’t make it onto yesterday’s post: soy-free banana yogurt, healthy chocolate milkshake, mint chocolate chip pudding, pecan pie babies, German chocolate babies, red pepper soup, Christmas pie, voluminous oat bran, oatmeal pudding (a new version), black-eyed-pea dip, and chocolate-cherry protein ice cream sundae. I told you it was crowded up in the brain of CCK.
I want to see the chocolate milkshake recipe 😉
Soy free Banana Yogurt? Yes please!
(The Italian soup looks great too. And I’m STILL excited about the pb cups. Even more so now that you’ve shown a pic!)
what’s sbl?
that soup looks great! i love hearty veggie soups in the fall. so comforting. i can’t wait for the recipe!!! i found dark chocolate pb cups at trader joe’s this weekend and was sooo close to buying them
I think it’s smart balance light (a vegan butter)
why do u use a light butter?
Andrea, yes it’s smart balance light. LOL we always call it sbl at home, so I just wrote that without thinking :).
jessica: I actually answered that in this post: https://lett-trim.today/2008/07/10/hello-from-ccv/%3C/a%3E.%3C/p%3E
smart balance light use artificial flavors! 🙁
For the small amount of it I consume in my life, I really don’t think the artificial flavors will hurt me. Stressing out about not eating a 100% “pure” diet seems less healthy to me than consuming a food every now and then with artificial flavors.
I don’t think regular Smart Balance is vegan, but the light kind is.
Yup!
(The non-light one has whey)
Yummy soup! I want to know what Christmas pie is!!! And what be the chocolate thingy? Looks like a cross btw pb cup and peppermint patty!
Good thing you didn’t list all those others that are on your mind…I never would’ve been able to choose! Keep ’em comin’…it’s my first wk being vegan and this site helps soooooo much! <3
Thanks Karen… and good luck!! 🙂
Mmmm, Katie soup looks fab–and super easy, yummy and healthy. Can’t wait to try it when I have the time and all the ingredients on hand cuz you’re right, who doesn’t like having leftover soup? You can just freeze it and warm up on nights when you don’t have time to cook–tah-daw 🙂
I’d love to hear the recipe for the vegan tortilla soup, by the way. Me like…scratch that….me LOVE Mexican food 🙂 And I wouldn’t mind hearing whatever creative, crazy recipes are in the head of miss CCK 🙂
I made this acorn-harvest soup recently that was SO SO good. It tasted like a big ole’ fall in bowl. I also made a really good hemp-spinach-almond smoothie that was super yum, healthy, and sans sugar!
Oh my…whatever that dessert is it looks delicious! Now, I want Tuesday to come quickly! 😀
I pretty good at putting together whatever we have into a meal, but I don’t consider them “recipes.” I made a yummy stir-fry with veggies, brown rice and broth topped with pine nuts that was really good, and my cousin taught me to make spaghetti squash boats. Just cook the squash, scoop it out and mix it with onion, tomatoes, peppers,etc. We used sausage but you could mix it with crumbled Amy’s breakfast patties or veggies burger. Then we put everything back in the squash “boat” and baked it with cheese on top, but like I said, substitute whatever you want! Nooch, nuts, whatever. Pretty hard to mess up and it was delicious!
That soup looks great!
Is that a coconut butter cup? 🙂
Wow! All your recipe creations sound wonderful! I can’t wait to here about all of them!
Why yes, yes it is ;).
Oooh yum, your soup looks delicious! I love recipes that allow me to throw in whatever I have sitting around just waiting to be eaten. I’m going to go crazy and guess that your little treat at the bottom is a coconut butter cup. Lately I’ve been making all kinds of soy-free veggie burgers, most notably a crab cake that tastes like the real thing! Oh I mustn’t forget the pumpkin oatmeal cookies I’ve been making!