Vegan Cream of Mushroom Soup

Polar vortex? yep, it’s cold. Time to get warm and try to not fatten up in the meantime. I’m inside blogging right now, instead of outside running. It’s also 48 degrees out, so there is no way I would walk farther than my mailbox right ow 🙂 So lets throw around the kettle bell in the living room a bit, do some body weight exercises and then eat right. Enter into the shrooming zone! I love mushrooms, and used to hate them. I also love the wholesome feeling of a nice warm soup on a Sunday night. Enough talking…more recipe…

VEGAN CREAM OF MUSHROOM SOUP

Cream-of-Mushroom-Soup

Ingredients
1 tsp coconut oil (or if you have to olive oil, but you should really get with the times and start using coconut oil, heheh!)
2 medium yellow onions, diced
2 pounds assorted mushrooms, cut into bite sized pieces. (my favs portabella and button mushrooms)
1 cup of a white wine
2 (15oz) can coconut milk
2 – 4 cups mushroom stock
5 sprigs fresh thyme (and extra for garnishing)
Salt and pepper, to taste

Instructions
1. In a soup pot, melt coconut oil over medium-high heat. Add onion and sauté 5-8 minutes or until translucent. Add assorted mushrooms and sauté for 8-15 minutes until browned and juices are mostly evaporated. Add wine and deglaze pot, scraping any browned bits off the bottom.
2. Reserve half of the mushrooms and onions and place into a blender.
3. Add 1 can coconut milk and blend until smooth. Add pureed mushrooms, remaining coconut milk and 2 cups stock into pot. Add more stock if soup is too thick for your liking.
4. Season soup with thyme leaves, salt and pepper. Simmer soup over medium-low heat for 10 minutes.

WOWOW!!! I just realized I didn’t use garlic in this recipe 🙂

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Roasted Tomato and Garlic Soup

BOOOHOOOO!!!! I have a winter cold!!! WOOHOOOO!!!! I get to make my favorite soup!!!

ROASTED TOMATO AND GARLIC SOUP

soup

8 whole cloves of garlic peeled

1 medium onion, diced

2 lbs of cherry tomatoes or roma tomatoes

1 cup of V8 or tomato juice

2 cups of vegetable stock (or even better is mushroom stock)

Salt/Pepper to taste

2 tbsp. of olive oil

2 tbsp. of fresh Italian herbs (anything that looked good…oregano, basil, etc)

Directions:

1. Roast garlic: Wrap all of the garlic cloves with 1 tbsp. of olive oil in a tin foil ball. Throw into a 350 degree oven for 20 minutes. Smell how great your kitchen smells 🙂

2. While garlic is good, saute onion in remaining olive oil until soft and clear over medium heat (5-8 minutes)

3.  Add tomatoes, V8, stock into the pan and simmer for at least 30 minutes. (The tomatoes will start to burst open and will add fluid into your pot, so make sure the pot is big enough).

4. Once garlic is done, add all of the garlic and oil into the pot and simmer for at least 10 minutes more.

5. Working with small batches at a time (or with a handheld blender), puree the soup to make it one consistent thickness.

6. At the end, right before serving, add in fresh herbs and salt and pepper to taste!

 

You can thank me later for how your house smells 🙂

 

Black bean and Sweet Potato Chili

HELLO THERE FALL TIME!!! With the latest cold snack to hit..I already miss summertime, but I look forward to good soup recipes. This one was out of this world amazing. Inspired by a chili made by the Pelican Brother Food Truck here in Gainesville, FL. Here is it kiddos!!!

 

Black bean and Sweet Potato Chili

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Ingredients: (makes about 6-8 servings)

1 each of large yellow onion, green, yellow and red bell pepper (diced)

12 cloves of garlic minced

1 tbsp. of olive oil

1- 28oz can of crushed san marzano tomatoes

1- 28oz can of Muir Glen Organic fire roasted diced tomatoes

4- 15oz cans of organic black beans

2 tbsp. of cumin

1-2 tbsp. of chili powder

1 tbsp. of cayenne pepper

1 tbsp. of garlic powder

1 cup of vegetable stock

sea salt/pepper to taste

Roasted Potatoes:

3 large sweet potatoes diced

1 tbsp. olive oil

1 tbsp. of cumin

1 tbsp. of chili powder

 

Directions:

1. SautĂ© peppers, onions, and garlic in oil over medium heat in a large pot. Add a little salt to draw the moisture out of the onions (that’s called “sweating” them…and we all know how I live to sweat!).

2. Add beans, tomatoes and seasonings into pot. Simmer for as long as you need. I like to simmer it all day so that the house smells like chili and I torture everyone that comes over.

3. Pre-heat oven to 400 degrees

4.  Separately, toss the diced potatoes in the oil and extra seasonings. Spread on a parchment paper lined baking sheet. Bake for 15-25 minutes. Cooked on outside but still a little raw in the middle.

5. Allow potatoes to cool completely. Then about 15 minutes before serve time…add potatoes into chili and stir gently.

6. Serve and love it!!!!