Category:

soup

5 minute pumpkin sage soup

by Amanda November 3, 2015June 12, 2018

written by Amanda

*in the spirit of being totally out of time, I am posting my iPhone photo ;)*

Fall is the perfect time for soothing, warm soups. It’s also freaking crazy busy! Costumes, decorations, parties, recitals and I am out of time for some fancy thing to entertain with tonight. 5 minutes pumpkin soup to the rescue, with fresh sage and a beautiful appearance, everyone will think it was a labor of Autumn love- ha ha.

Pair with a salad or crusty bread for a complete meal, or serve as an appetizer , any way you have it you can’t go wrong! If you are interested in other pumpkin recipes, check out my thai pumpkin soup, pumpkin sage pasta, or pumpkin granola. Can you tell that I really love pumpkin?!

Ingredients: serves 4, 1 1/4 cup servings

1 Tablespoon olive oil
1 clove garlic, grated or finely chopped
1/2 cup onion (red or white) grated or finely chopped
2 cups organic pumpkin puree (fresh or canned)
2 1/2 cups organic vegetable broth
1/2 cup organic coconut milk- or unsweetened non-dairy substitute
3-6 leaves fresh sage plus more for garnish

Method:

heat olive oil in medium saucepan, medium heat. add onion and garlic, and cook until soft, about 2 minutes. add remaining ingredients and heat through, remove sage leaves and serve immediately.

* I garnished with a drizzle of coconut milk, pumpkin seeds and fresh sage. Other topping ideas include, maple syrup, walnuts, green onions, croutons, nutmeg, sesame seeds or nutritional yeast.

As I am generally cooking for kids as well as adults, I tend to keep the base recipes fairly simple and add red pepper flakes to the adult servings. If just making for adults, feel free to spice it up!

November 3, 2015June 12, 2018 0 comment

halloween kid friendly recipe recipes soup thanksgiving

thai pumpkin soup

by Amanda October 30, 2014

written by Amanda

thai pumpkin soup recipe from sunny vegan

I love the tastes of fall, especially pumpkin. I definitely lean towards the savory side and this thai pumpkin soup came together in minuets with such a warming texture and taste that I am making it again today.

Since we just moved, AGAIN, I have been remodeling the kitchen in the sadly neglected home we bought. The good news is that it will be finished next week and I can’t wait to show you all the transformation. The biggest problem in the kitchen is the stove, which I use a lot, as it has 2 setting. High and Off. Seriously, you can’t adjust the heat or the flame goes out and you are then leaking gas! It’s not just annoying, it’s dangerous so we ordered a new stove which is on the way from NY right now. Gotta tell you, I am ready for things to be more normal and spend time cooking rather than painting or tiling every day.

Back to the soup and pumpkin, which taste do you prefer, savory or sweet pumpkin?

Ingredients: 4 servings

1 Tablespoon olive oil
1/2 medium onion – I used red because that is what I like best
1 clove garlic
1 teaspoon fresh ginger- chopped
1 1/2 cups organic pumpkin puree
2 cups organic vegetable broth
1 cup canned coconut milk- shake well
1-2 teaspoons red curry paste – I keep it mild to serve the kids, but add as much spice as you like!
1 Tablespoon cilantro – plus more for garnish
1 Tablespoon fresh lemon juice

Method:

In medium saucepan, saute onion in olive oil until soft and translucent. add next 7 ingredients and stir until heated through. using either a Vitamix or stick blender, blend ingredients until smooth. add lemon juice, stir and season with salt and pepper and serve.
Garnish with coconut milk, cilantro, chopped nuts or green onion.

October 30, 2014 0 comment

italian inspired kid friendly soup

healthy lasagna soup

by Amanda March 10, 2014March 10, 2014

written by Amanda

Oh lasagna, how I love you so.
But the fat and cholesterol in traditional lasagna are a big no-no.

So what’s a hungry girl do to?
Make a yummy soup that’s good for you too!

Seriously, who doesn’t love lasagna?! Even Garfield knew a good thing when he ate it. But it may not have been that healthy so you shouldn’t really eat it often. What if you could take the great taste of lasagna and make it easy and healthy enough to eat all the time?! I would call that a Winner Winner, Lasagna Dinner.

Ingredients:

1 tbs olive oil

2 closes garlic

8 oz whole wheat lasagna noodles

1 can dices tomato

1 cup tomato sauce

2 cups vegetable broth

1 1/2 cup water

2 Tablespoons fresh basil

1 Tablespoon fresh oregano

1/4 teaspoon red pepper flakes * optional

Method:

in a large saucepan, combine olive oil and garlic and cook over low heat for 2-3 minutes. add next five ingredients and simmer for 10-15 minutes or until noodles are cooked per package directions. add fresh basil, oregano and pepper flakes and simmer additional 5 minutes. garnish and serve immediately.

March 10, 2014March 10, 2014 0 comment

kid friendly main dish soup

southwestern black bean soup

by Amanda December 6, 2012

written by Amanda

vegan tomato black bean soup with corn

Wow- things have been crazy busy. So busy that I haven’t had time to cook anything which makes me quite cranky, well enough is enough. I had to create something and fast, so a southwestern black bean soup with corn was born. As you may have noticed, I like to keep my food simple and full of fresh flavors. The key here is to use fresh limes and cilantro for a soup that is way beyond what the canned versions give you.

This was a really surprise hit last night. I expected my husband and I to like it, but both girls loved it too! The great thing about soups is that if you simply add a salad or sandwich, you have a complete meal. It’s also easy and keeps well so everyone can eat when they want to. We needed this convenience with homework, soccer practice and kid showers. I was able to throw everything into the pan and eat when we all made it to the table, perfect for a busy hungry family.

Do you have a favorite kind of soup?

Ingredients:

1 tablespoon olive oil
3 cloves garlic- minced
1 14 ounce can organic diced tomatoes
2 14 ounce cans organic black beans- rinsed and drained
2 cups low sodium vegetable broth
1/4 cup cilantro – roughly chopped
2 tablespoons fresh lime juice
1 cup frozen corn
1 teaspoon chili powder * reduce or omit if serving to children
salt – to taste
pepper – to taste

optional- tofutti sour supreme, lime wedges, additional cilantro, hot sauce

Method:

in large pan, heat olive oil over medium low heat. add garlic and cook for 2 minutes, add remaining ingredients and simmer 20-30 minutes.

December 6, 2012 0 comment

kid friendly recipe soup

warming white bean soup

by Amanda November 7, 2012November 7, 2012

written by Amanda

easy healthy vegan white bean soup with thyme and garlic I need soup today. NEED it. This white bean soup with thyme is healthy and so comforting on a chilly day like today. As you wrap your hands around a warm cup of soup, the relaxation and comfort instantly set in. Ahhhhh, soup.

This recipe is for my friend Isabel who thinks she can’t make soup from scratch. Well, here you go! It’s quick, easy, kid friendly and healthy.

Ingredients:

2 tablespoons olive oil
1/2 large yellow onion- diced
2 cloves fresh garlic- chopped
2- 15 ounce cans white beans- drained and rinsed
6 sprigs fresh thyme- remove leaves from stem plus additional for garnish
1 1/2 tablespoon fresh lemon juice
2 cups vegetable broth
1 cup vegan milk
1/2 teaspoon
salt
pepper
dash red pepper flakes – optional or add to individual servings

Method:

heat olive oil in large pot. add onion and garlic, cook over medium heat until onions are tender and translucent, about 5 minutes. add remaining ingredients and simmer for 5 minutes. use an immersion blender or allow to cool and blend in food processor or blender until desired consistency. salt and pepper to taste.

warming white bean soup with garlic, lemon and thyme

November 7, 2012November 7, 2012 0 comment