Tag Archives: soup

Hot and Sour Cabbage Soup – Vegan Awesomeness!

6 Feb

Just warning ya’, this soup is really spicy. It will open up your stuffy nose in one bite! However, we loved it. It was quick, easy, and chocked full of veggies. We are trying to eat healthier these days which has included eating a vegetarian or vegan dinner at least 2 night a week. I’m eating vegan everyday for lunch but it seems so much harder to do at night, especially in the winter. Vegetarians can eat cheese, which is the ultimate comfort food! I could be a full time vegetarian tomorrow but going all out vegan would be incredibly difficult for me. No cheese or eggs? Seriously, those are my two favorite foods in the entire world. Hands down.

But having said that, this soup was perfectly satisfying. If I could find/make up vegan recipes that were as filling and delicious as this one, I’d have such an easier time! If you have any vegan recipes or suggestions, please post them below. I’d love to try some of them.

Hot and Sour Cabbage Soup

Time: 25 minutes
Servings: 4
Level: Easy

1/2 tbsp. oil
1/2 onion, chopped finely
1/2 head of cabbage
1 carrot, chopped
8 oz. can of tomatoes (I used 1/2 of a 15 oz. can of fire roasted tomatoes but regular tomatoes will do)
4 c. water
1/4 c. soy sauce
1/3 c. Seasoned Rice or Salad Vinegar
1 tsp. red chili flakes, but be careful if you don’t like spicy dishes!
1/2 tsp. salt
1 tsp. black pepper

Over medium heat, add oil and onion to a large soup pot. Saute until golden brown. Blend tomatoes in a blender until smooth. Remove cabbage core and chop into bite sized slices and pieces. Add blended tomatoes and remaining ingredients. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage and carrots are tender. Yum!

Tips
-You could add some pressed cubed tofu if you’re a fan… I’m not… I want to be, but I’m not.

Quick and Easy Cream of Spinach Soup

12 Jan

Frozen spinach has become one of my favorite ingredients. It thaws quickly and can be thrown into all sort of dishes to give them a bit more nutrients and a pop of color.

This recipe is a quick and easy go to dinner option when you haven’t got a lot of time. I added a little mustard to mimic the comforting flavor of macaroni and cheese, without the cheesy guilt. It is totally optional. If you wanted to use spicy brown mustard, that would work, too.

Enjoy!

Cream of Spinach Soup

Time: 15 minutes
Level: Easy
Servings: 6

3/4 c. frozen spinach, thawed and drained
2 cans cream of chicken or cream of mushroom soup
2-3 c. milk
1 tsp. crushed red pepper
1 tsp. pepper
1 tsp. mustard (a squirt or so…)

In a soup pot, combine all ingredients. Heat on medium-low for 7-10 minutes, stirring occasionally. Turn off heat and let soup sit for a minute or two to thicken. Yum!

Tips
-Using low fat milk instead of cream is a healthier option. Allowing the soup to sit and thicken helps regain the fullness that is lost.
-Add a handful of shredded cheese for added flavor.
-Add crumbled bacon pieces for a smoky flavor. (so good!)
-Serve with crusty bread or cornbread.

Potato Soup

30 Mar

It’s another blustery day here in Memphis. Where, oh, where did Spring go? I thought, for a split second, it was here to stay…

The most amazing woman on the planet, my mother, of course, taught me how to make this soup when I was in college. She might not remember but I was home one Christmas break and she made it, just throwing things in the pot as she went along. Ever since watching her, I’ve been making and loving this soup.  Every time I make it, I am reminded of her and making/eating it makes me feel like I’m getting a big ole’ hug from momma!

And no matter who you are, there is NOTHING like a big hug from momma.

Potato Soup

Time: 30 minutes
Servings: 4
Level: Easy

1 c. diced potatoes
1/4 c. carrots, chopped
2 tbsp. onion, chopped
2 tbsp. butter
1 1/2 tsp. salt
1/4 tsp. celery seed
1 tsp. pepper
2-3 c. whole milk
Dash of hot sauce

Combine all ingredients in a large pot. Cook over medium-low heat, stirring often, until potatoes are tender, about 20 minutes. Yum!

Tips
– Try topping the soup with a sprinkle of shredded cheese and/or green onions right before serving.
– Add ham, smoked sausage, or bacon for all you meat eaters out there. I added ham to mine tonight.
– You can use 2% milk and add 1/2 c. sour cream if you don’t have whole milk.
– Don’t forget about stirring! If you walk away, cover the pot with a lid, or turn the heat up too high, you’re going to end up with a mixture that grossly resembles scrambled eggs.
– My dad, husband, and I add a TON of hot sauce, like Louisiana Hot Sauce, to our soup. The pinker the better! My mom doesn’t like it though…

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