Creamy Broccoli + Cauliflower Soup

Tempeh Bacon Lettuce & Tomato Sammies

Okay, okay I realize I have done a broccoli cheeze soup recipe on No Beef Here like 2 and a half years ago when I was doing the whole super duper vegan thing. In all honesty, I always think about how I can take recipes I’ve already made and make them WAY better and less complicated. Can you imagine a vegan recipe or even vegetarian recipe that doesn’t call for a sh*t ton of ingredients?! Jeez.

Simplicity is key.

I’ve made this broccoli + cauliflower soup at least two or three times in the last few weeks. From working outside in the frigid cold (in all honesty I’ve grown to appreciate my farmers, postal workers, sanitation workers, etc way more as a result) to my weird sleeping habits (Matt is on a different schedule, 4-12 a.m. yikes), my desires for soup has grown immensely. This recipe is a no nonsense, creamy, dunk garlic bread in it type recipe. Wait…there’s veggies up in here too. This makes it EVEN better 😉

Continue reading

Advertisements

Creamy Vegan Mushroom Soup

Tempeh Bacon Lettuce & Tomato Sammies

Is anyone else confused by this weather!? One day it feels like summer and no more than a couple days later it feels like the dead of winter. Well, I’ve got the perfect cure to the cold weather days…soup. Soup is back, back again…soup is back…tell a friend!

I worked a long day at the farmers market on Sunday and it was FREEZING. I was not prepared for the rapid change in weather. Even with those handy dandy hand and feet warmers, I could not feel my toes or fingers. The end of the work day called for a hot bowl of soup. But not just any soup. Something creamy, comforting and heart warming.

This is the absolute EASIEST cream of mushroom soup that actually has no cream in it. It’s actually vegan.

GASP.

Yes. It’s all truth.

It’s VEGAN!

Continue reading

Chick’n Noodle Soup

Image

Howdy my amazing friends! I apologize for the hiatus. I was recovering from the stomach flu and have had quite the interesting few weeks. NYC really does NOT know how to function with even the tiniest bit of snow. We are all grumpy, cold and pale (yikes). Thankfully I am heading to California for a short 5 day trip to visit my grandma in 2 weeks. I could really use some warm sunshine.

When I wasn’t lifelessly lying on my bed begging for the agony in my stomach to end, I actually got up to make some soup. I have heard about the healing properties and comfort of a good bowl of Chicken Noodle Soup. Though I have never tried chicken or chicken noodle soup, making my own version was just what the doctor ordered. My vegan and gluten free “chicken” noodle soup along with a ginger kombucha really aided in my healing process. Talk about a home remedy! Well, I hope that you make this yummy soup even when you’re not sick. From what I have heard (from my meat eating brother), it almost tastes like the real thing.

What You Need:

  • 2 medium yellow onions, chopped
  • 6 garlic cloves, smashed and minced finely
  • 4 medium carrots (skin peeled), sliced
  • 4 celery ribs (or more, if you like celery like I do), sliced
  • 2 bay leaves
  • 8 fresh thyme sprigs
  • 1 package of vegan chicken-less, chicken strips (try LightLife Chik’n Style Smart Strips), chopped
  • 1 32 fl oz box of No-Chicken Chicken Broth (try Imagine-if you cannot find, opt for vegetable broth)
  • 1 cup of water
  • 1 tbs Italian herb seasoning
  • 2 tbs Extra Virgin Olive Oil
  • 1 box of gluten free (and egg free) noodles (try Lundberg’s Rotini Brown Rice)
  • Sea salt, black pepper to taste
  • Fresh flat leaf parsley, optional

How You Make It: 

  1. Heat oil in a large soup pot (any big pot with enough room to hold liquid works). Toss in onions, garlic, celery and carrots. Season generously with sea salt and pepper.
  2. Toss in vegan chicken strips and sauté. Add in thyme and bay leaves. Continue to stir until fragrant.
  3. Add in stock and water. Scrape whatever has stuck to the bottom of the pan to get all of the flavor.
  4. Bring to a boil.
  5. While waiting for the soup to boil, cook the pasta according to the package instructions. Cook until slightly al dente (so that the pasta continues to cook when you add to the soup). NOTE: Please be sure to rinse the pasta before adding to the soup.
  6. Once soup comes to a boil, add in pasta and simmer for 15-20 minutes. Season with salt and pepper, add in Italian seasoning or more thyme if you like.
  7. Serve soup immediately and garnish with fresh parsley.

What are some of your favorite soups when you are feeling under the weather? I’d love to know!

Peace, love and NO beef!

Guramrit