Category: Soups

Soups, Vegan

Tuscan White Bean & Kale Soup

Featuredby Stephanie BoschLeave a Comment on Tuscan White Bean & Kale Soup
Tuscan White Bean & Kale Soup

This soup has long been a family favorite. It is my go-to soup when someone is sick, or if I want to make a soup on the fly, I always have all of the ingredients on hand. Starting with the holy trinity (carrots, onion, and celery), I finish the soup using curly kale vs. the flat Lacinato or dinosaur kale. But if you don’t like kale, feel free to use spinach or cabbage in its place.

It’s the perfect winter soup because it’s rich in fiber, but not calorically dense making it ideal for the less active chilly days ahead.

The recipe also makes a big batch so that you’ll have plenty left over for lunches throughout the week, or you can freeze the rest for a rainy day. Enjoy!

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Tuscan Kale & White Bean Soup

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  • Author: Stephanie Bosch
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 4 Servings 1x
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Description

This Tuscan White Bean Soup is made with a ton of veggies and the most flavorful broth!  Enjoy!  

Ingredients

Scale
  • 1 cup carrots, sliced
  • 2 stalks celery, diced
  • 1 small yellow onion, diced
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 1 zucchini, medium diced
  • 1  28-ounce can of diced tomatoes
  • 1/2 tsp smoked paprika
  • 1 1/2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 4 cups vegetable stock
  • 1 can Cannellini beans, rinsed and drained
  • 1 large kale leaf, chopped
  • 1/ 2 cup chopped, parsley

sea salt & fresh pepper to taste

Instructions

  1. In a large soup pot, heat olive oil over medium heat. 
  2. Stir in carrots, celery, and onion, Season with sea salt & fresh pepper and stir well. Cook until softened, stirring occasionally, for 5-7 minutes.  Add garlic and cook until fragrant, about 30 seconds. 
  3. Stir in zucchini, tomatoes, smoked paprika, oregano, basil, and thyme,  and cook for another minute or so, stirring frequently.  
  4. Stir in beans and stock and simmer on medium-low for 45 minutes, stirring occasionally and adding more water (I add up to 2 cups of water) as needed
  5. Stir in kale and parsley, remove from heat and let sit for five minutes covered to wilt the kale
  6. Serve warm

Notes

  • If you don’t have kale or aren’t a fan, you can swap kale for spinach.
  • Use organic vegetable stock for more depth of flavor. 
  • Store soup in a sealed container in the refrigerator for 3-5 days, or freeze.

Nutrition

  • Calories: 128 C

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Lunch, Main Dish, Soups, Vegan

Cauliflower Vichyssoise with White Truffle Oil

Featuredby Stephanie BoschLeave a Comment on Cauliflower Vichyssoise with White Truffle Oil
Cauliflower Vichyssoise with White Truffle Oil

Here is another summer soup for your palate!  Like a traditional vichyssoise, this soup can be served either hot or cold. It is so rich and satisfying it definitely leaves you wanting more! You’re welcome.

 

 

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Cauliflower Vichyssoise with White Truffle Oil

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  • Author: Stephanie Bosch
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Description

Easy Summer Soup 

 

Ingredients

Scale

2 tablespoons extra virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 head cauliflower, cored and chopped (about 7 cups)
1 (16-ounce) cans of white beans, drained and rinsed (cannellini, great northern, or navy)
1 medium potato, peeled and chopped into 1/2-inch pieces
1/2 cup white wine (optional)
½ tsp onion powder
1 tsp Dijon mustard
1/2 tsp nutmeg
1/8 tsp cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
4 cups low-sodium vegetable broth
1 cup non-dairy milk of your choice (I used full fat coconut milk)
White truffle oil
Chopped chives for garnish, hazelnuts, sriracha or other hot sauce, microgreens (all optional)

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until soft, about 3 minutes. Add the cauliflower, beans, potatoes, mustard, and spices, except salt and pepper. Stir well coating all ingredients. Cook for about 1 minute. Add wine to deglaze the pan. Add vegetable broth, salt, and pepper and bring to a boil. Reduce the heat, cover, and simmer until the cauliflower is completely tender about 20 minutes. Remove the pot from the heat and stir in the plant-based milk. Puree the soup with an immersion blender (or in batches in a regular blender). Transfer the soup to the refrigerator and chill. Drizzle soup with truffle oil, add a few drops of sriracha, hazelnuts, and sprinkle with the chives/microgreens, before serving.

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Soups, Vegan

Watermelon Gazpacho

Featuredby Stephanie BoschLeave a Comment on Watermelon Gazpacho
Watermelon Gazpacho

For as long as I can remember Summer meant splashing around at the lake, drinking lemonade, and eating my weight in watermelon.   So when a friend of mine told me about a watermelon soup with jalapeno she had somewhere down in Florida, I immediately went to work! After making at least a half-dozen recipes, I finally figured it out!   This magical soup is not only a favorite of mine, everyone who tries it, asks for the recipe!  So, my friends…here you go!

 Watermelon Gazpacho

  • 6-7 cups of diced watermelon
  • 1 red onion roughly chopped (reserve 2 Tbsp for garnish)
  • 1 red bell pepper, cored and roughly chopped (reserve 2 Tbsp for garnish)
  • 1 cucumber, roughly chopped (reserve 2 Tbsp for garnish)
  • 1 jalapeno, seeds removed, chopped
  • 4 Roma tomatoes cored, roughly chopped (reserve 2 Tbsp for garnish)
  • 4 Tbsp. apple cider vinegar
  • 1/4 cup olive oil
  • 1/4 cup fresh basil leaves roughly chopped (can sub 2 Tbsp dry basil)
  • 1 Tbsp fresh dill weed (garnish)
  • Salt and Pepper, to taste

Directions:

In a blender puree the tomatoes, jalapeno, bell pepper and 1/2 the watermelon.  Add cider vinegar, olive oil, and pulse.  Add the onion, cucumber, remaining watermelon,  and basil, puree until smooth.  Salt and Pepper to taste!  Chill for 1 hour and serve.

Combine and garnish with reserved onion, bell pepper, cucumber, tomatoes and fresh dill.

Lunch, Main Dish, Soups, Vegan

Fire Roasted Vegan Tomato Bisque

Featuredby Stephanie Bosch1 Comment on Fire Roasted Vegan Tomato Bisque
Fire Roasted Vegan Tomato Bisque

The other day my oldest daughter was craving tomato soup.  I had to admit it sounded really good to me too.   Grilled cheese and tomato soup is the best!  Of course, her version was a can you throw in the microwave, and mine was, well…this.

Fire Roasted Vegan Tomato Bisque

  • 1 tablespoon olive oil
  • 1medium onion, diced
  • Two 14 1/2-ounce cans diced fire-roasted tomatoes, with juices
  • 4 cups vegetable stock
  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon smoked paprika (regular sweet paprika works, too)
  • kosher salt to taste
  • 1/2 cup(80ml) light coconut milk, or cashew cream

INSTRUCTIONS

    1. Heat olive oil in a heavy-bottomed pot, over medium-low heat. When the pot is hot, add onions and cook for 6 to 8 minutes, until the onions are soft. Stir often and add 1 TBSP stock or water if needed, to keep the onions from burning.
    2. Add tomatoes, including the liquid, and stock. Add tomato paste, dried oregano, dried basil, paprika, and a pinch of kosher salt. Raise the heat to medium and bring everything to boil. Let the soup simmer for 8 to 10 minutes. Turn off heat. Let the soup cool off for 5 minutes before transferring to a blender to blend.  (I blend a little more than half of the mixture and leave the rest for a bit for texture).
    3. Return soup to pot and stir in coconut milk or cream.
    4. Serve in bowls with black pepper, minced basil leaves, nutritional yeast, and a swirl of cashew cream, if you’d like.
    5. Top with croutons. I used Minimalist Baker’s “Actually Crispy Chickpeas”  She nailed it!

Dairy Free, Soups, Vegan

Vegan Pumpkin Soup

Featuredby Stephanie BoschLeave a Comment on Vegan Pumpkin Soup
Vegan Pumpkin Soup

For Thanksgiving one year, my aunt in New Orleans served a pumpkin soup from a wonderful little restaurant in Abita Springs, LA. I had never had pumpkin soup before and was excited to try it. Not only did I love it, but I immediately came home and tried to recreate it.


The sautéed onions are what make this soup shine. They lend a rich umami flavor and a subtle sweetness. The smoky cumin and spicy cayenne pepper balance out the sweetness and kick it up a notch! Deglazing the pan several times with vegetable stock also helps build the flavor. If you’re a die-hard and don’t want to use canned pumpkin, then you’ll want at least a 4-pound sugar pie pumpkin, peeled, seeded, and diced—roast at 400° for 25 minutes, or until fork-tender.


You can store leftovers in an air-tight container in the fridge for up to 5 days or a freezer-safe container for two months. If you make the soup, be sure to leave a comment below and let me know how you liked it!

 

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Vegan Pumpkin Soup

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  • Author: Stephanie Bosch
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Description

Another wonderful way to enjoy pumpkin this holiday season!  

Ingredients

Scale
  • 2 cloves garlic, crushed and minced
  • 1 ½ tsp ginger, minced, or ¾ tsp of ginger powder
  • 2 tsp dried thyme
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp cayenne pepper
  • 1/8 tsp black pepper
  • 4 cups vegetable stock
  • 1 14 oz can coconut cream (can use canned coconut milk in a pinch)
  • 3 cans organic pumpkin puree (not pumpkin pie mix)
  • Hot sauce (optional, I use a mild Green Tabasco)

Instructions

  1. Heat pan on medium-low heat until warm.  
  2. Add onions, stir until onions become translucent and begin to stick.   Add ½ cup stock and stir to deglaze the pan.  Once stock begins to evaporate, add spices, and stir.   
  3. Cook for 1-2 minutes, add garlic and ginger.   
  4. Cook for 30 seconds and add remaining vegetable stock, stir to deglaze pan again.  
  5. Add coconut cream and pumpkin puree.  Stir well and simmer for 15-20 minutes.  
  6. Taste for spices, and adjust according to your preference.  (I added a bit more salt and a little more thyme.)  
  7. Serve with roasted Pepitas (pumpkin seeds), and roasted spiced chickpeas. 
  8. Enjoy!   

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Soups, Vegan

Mexican Tortilla Soup

Featuredby Stephanie BoschLeave a Comment on Mexican Tortilla Soup
Mexican Tortilla Soup

One of my favorite things in the whole world used to be Qdoba’s Tortilla Soup. I loved it. Couldn’t get enough of it. However, when I looked up the ingredients, I was astonished! It tasted so simple and delicious. There were a ton of preservatives and an ungodly amount of salt. I never would have imagined that it was so processed! So when it came time to develop my menu for a Mexican cooking class at the Conservatory…I knew what I was going to do. This version is delicious, clean, and a perfect “Welcome to Fall” soup!

  • 1 can jackfruit drained, rinsed 
  • 2 Leeks chopped
  • 3 cloves Garlic (minced)
  • 1/2 Red Bell Pepper (diced)
  • 1/2 Green Bell Pepper (diced)
  • 1 Chipotle Peppers in Adobo Sauce (diced)
  • 1 tsp Cumin
  • 1 tsp Mexican Oregano
  • 1 tsp Chili Powder
  • 1 tsp Paprika
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 cup Chunky Salsa
  • 2 cans Fire Roasted Tomatoes (15 oz ea.)
  • 4 cups Vegetable Broth (low sodium)
  • 3.5 cups black beans, drained, rinsed

    • Toppings:

    • 5 Corn Tortillas
    • Avocado 
    • Chopped Green Onions 
    • Lime Wedges 
    • Vegan Sour Cream 

    Jackfruit:

    Lay the jackfruit on a clean kitchen towel and pat dry. Using your fingers, press the jackfruit chunks and pull apart into large shreds. Set aside.

    On medium heat:

    1. Add leeks and garlic to large soup pot. Sauté in veggie broth, until softened
    2. Add Bell Peppers and Chipotle Peppers, and simmer until softened
    3. Add Jackfruit 
    4. Add all spices and stir well.  Sauté for 2-3 minutes
    5. Add Salsa
    6. Add Tomatoes (with juice)
    7. Add Veggie Broth, and deglaze pan 
    8. Bring to a simmer and stir well*
    9. Drain beans and add to pot
    10. Cover, and simmer on low, or until heated through, about 15-20 minutes.

    Tortilla Strips

    1. Preheat oven to 375° degrees
    2. Cut Corn Tortillas into 1/2″ wide strips
    3. Add strips to a plastic bag or paper sack and toss with 1/2 tsp each: chili powder, cumin, garlic powder, onion powder, garlic salt etc.  (You can use oil or a little broth to help them stick)
    4. Lay strips onto cookie sheet and bake for 8-10 minutes
    5. Toss occasionally to ensure even crisping.

    *If you want to blend the soup and return to pot for a more authentic Qdoba soup, now is the time. Once pureed you can add the black beans and jackfruit, and simmer through until warmed. About 15-20 minutes.

    **If you wish to add more heat: Use 1 tsp of adobo sauce from chipotle pepper can until you reach desired heat. 

    When soup is finished, garnish with 1 small dollop of vegan sour cream, minced cilantro, small avocado slice, a few tortilla strips, and serve.

    Main Dish, Soups

    Vegan Lobster Bisque

    by Stephanie Bosch3 Comments on Vegan Lobster Bisque

    There are some things that a girl can’t live without.  I have decided that one of them is this recipe.  I love all things bisque, chowder, and seafood.  However, since seafood isn’t on the table anymore (all puns intended)…I had some work to do.  This recipe is the result of that work. And I have to say, this recipe has indeed been a labor of love.

    There are some options for the Kelp Powder since it’s not likely in your pantry.  You can use pulse Nori Seaweed Sheets in a food processor or blender (you can find them everywhere, even Walmart), Dulse flakes (at most high-end groceries or Amazon), or you can also buy kelp powder.  Kelp can add a powerful nutrient boost to smoothies, and it also goes well mixed in salad dressings or sprinkled on top of vegetables.

    Cosmopolitan magazine even loves Sea Kelp!  “Sea kelp is a natural source of vitamins A, B1, B2, C, D, and E, as well as minerals including zinc, iodine, magnesium, iron, potassium, copper and calcium. It contains the highest natural calcium concentration of any food – 10 times more than milk.”

    If you try it, leave me a comment below!

    VEGAN LOBSTER BISQUE

    • 1 cup raw cashews (soaked overnight, or boiled for 10 minutes)
    • 1 cup vegetable broth
    • 1 tablespoon kelp powder
    • 2 tablespoons olive oil
    • 1 tablespoon cornstarch
    • 2 cups of onion, minced
    • 2 medium carrots, diced
    • 4 large celery ribs, diced
    • 4 medium garlic cloves, crushed
    • 2 tablespoons tomato paste
    • 5 cups vegetable broth
    • 1 cup dry white wine
    • 2 cups dried Lobster mushrooms (soaked and diced)
    • 1 teaspoon smoked paprika
    • 1 teaspoon thyme
    • Pinch of cayenne
    • 1 bay leaf
    • Salt and pepper to taste
    • 3 sprigs flat-leaf parsley, plus minced leaves and tender stems for garnish
    1. Soak cashews overnight, or boil for 10 minutes. Add to blender with 1 cup of vegetable broth, kelp powder, and cornstarch. Blend until smooth, this will take a few minutes. Set aside. Soak the Lobster mushrooms, according to package directions.  (Reserve ¼ cup of the rehydrated mushrooms for garnish).
    2. Add olive oil to a large stockpot, and heat on medium. Add onion, garlic, celery, and carrots to the pot and cook for about 3 or 4 minutes, until softened.
    3. Stir tomato paste into vegetables and cook for 2 minutes. Add white wine and deglaze the pan. Simmer for 2 minutes. Add broth, cashew cream mixture, and seasonings. Bring to a simmer, reduce to low heat and cook for about 10 minutes.
    4. Remove bay leaf. Purée the soup with an immersion blender, or purée in batches in a blender until smooth, returning soup to the pot. Add diced mushrooms and simmer for 3-5 minutes until mushrooms are thoroughly heated through.
    5. Add salt & pepper to taste. Garnish and serve immediately.

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