Tag Archives: vegan soup

Simple Kitchen Sink Soup

It’s been quiet around here. Quiet and calm. Until yesterday. Apparently, funemployment is coming to an end shortly, one way or the other. Since the end of my peaceful, quiet and calm time is looming, I’ve been soaking up as much time as I can in the kitchen, hiking in the brisk mornings, and lazing about on the couch watching reruns of terrible, terrible shows on Netflix. Quality time.
am1 The herb garden has hit its end thanks to the repetitive cold frosts we’ve awoken to every morning. I’ve been taking handfuls of dried herbs from this bowl and crumbling them into almost every recipe I’ve created. Including the homemade stock I used for this one.
am Simple Kitchen Sink Soup. I was hoping to make a split pea soup to warm up with and then realized that there were no split peas in the house. Lentils it is! The wonderful thing about this recipe – you can throw anything you want into that pot. I had some carrots, celery and onions that were about to peak, so those were my choices.

Simple Kitchen Sink Soup

Serves 8-10
Prep time 15 minutes
Cook time 7 hours
Total time 7 hours, 15 minutes
Dietary Vegan, Vegetarian
Meal type Main Dish, Soup
A painfully easy vegan stew, chock full of vegetables and perfect for a chilly autumn evening.

Ingredients

  • 2-3 onions (chopped)
  • 3-4 carrots (peeled and chopped)
  • 4-5 celery stalks (chopped)
  • 2 cups lentils (rinsed)
  • 8 cups homemade vegetable broth
  • 1 handful any other chopped vegetable you want to use (potatoes, kale, mushrooms, etc.)
  • 1-2 teaspoon salt to taste

Directions

Step 1
In a slow cooker layer each ingredient, one by one, without stirring.
Step 2
Set slow cooker to low for 6-7 hours or high for 3-4, until lentils are soft.
Step 3
Season to taste and serve.

I also had plenty of spent grain from my snow day brew day. It was necessary to make some whole grain bread with that.
am2 I may have forgotten to allow it to rise the second time… Ah well. Still delicious.
am3 Smear a slice of this with honey butter and your life will be complete. Bread recipe coming soon!

What’s your favorite autumn recipe? Please share links!

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Protein-Packed Butternut Squash and Leek Soup

It’s the last day of September and I think it’s past time to start in on copious amounts of deliciously warming autumn recipes. This soup is from an adaptation I made three years ago on the blog, but this time I added red lentils for a punch of protein – a perfectly rounded out vegan dish.
AM

Protein-Packed Butternut Squash and Leek Soup

Serves 4-6
Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes
Dietary Vegan, Vegetarian
Meal type Main Dish, Soup
Misc Serve Hot
This soup is SPICY, slightly sweet and full of veggies and protein thanks to the lentils! If you need to clear out your sinuses, this is the soup to make! Not only are you getting massive amount of Vitamin A from the butternut squash and a huge dose of protein from the lentils, but you also hike up your metabolism with the cayenne.

Ingredients

  • 1 Large butternut squash (halved and seeded)
  • 4 Large leeks
  • 1 head garlic
  • 4 cups vegetable broth
  • 1 cup red lentils (rinsed)
  • 2.5 cups water
  • 1.5 teaspoons ground nutmeg
  • 1 teaspoon cayanne pepper
  • 1 tablespoon sea salt
  • 1 teaspoon ground black pepper

Directions

Step 1
Place the butternut squash halves, cut side up, on a cookie sheet. Drizzle with olive oil and sprinkle liberally with salt and pepper. At the same time, remove the papery skins from the garlic, then wrap the entire head of garlic in foil.
Step 2
Bake squash and garlic at 350 degrees for 60-75 minutes, or until fork easily pierces through the thickest point of the squash.
Step 3
Allow the squash and garlic to cool while you prepare the lentils: Place the rinsed lentils in a pot with the 2.5 cups of water, bring to a boil and reduce to a simmer for about 35 minutes, stirring often.
Step 4
Trim, wash and thinly slice the leeks.
Step 5
Saute the leeks in 1 tbsp of olive oil over medium heat for 15-20 minutes while the lentils cook.
Step 6
Squeeze the roasted garlic out of the casing and into the pan with the leeks and saute for another 5-10 minutes.
Step 7
Add the cubed butternut squash and saute for 10 minutes.
Step 8
Add the vegetable broth, cooked lentils, ground nutmeg, cayenne and ground pepper. Bring to a boil then reduce to a simmer for 20 minutes.
Step 9
Take an immersion blender and puree the soup into a creamy consistency. If you don’t have an immersion blender, ladle the soup into a blender and blend until smooth, then pour back into the pot.
Step 10
Slowly stir in salt, pinches at a time, until you reach the desired taste.

Butternut Soup I garnished this with my spicy-sweet roasted squash seeds, also from an old blog recipe, and paired it with one of my favorite pumpkin beers – Elysian Night Owl.
AM4 And now, I’m off to enjoy this gorgeous day with a mountain bike ride! Happy trails!
manana

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