D-Licious Soup

Recipe, Design and Photo by Suzanne

Its getting cold around here and soups come back onto the menu for warm comfy food to warm the body from the inside. This soup was born of a previous Potato Leek Soup. I made the broth from a base of the Potato Leek Soup and dropped into the saucepan chunks of onions, a variety of dried beans, legumes, quinoa, celery coarsely chopped, baby tomato’s chopped added some water stirred and tempted into a slow easy bubbling broth with all the yummy fillings. Stir in a Tbsp. Miso and give the broth a shot of red wine to flavor. Bubble Bubble Toil and Trouble. Leave it alone apart from a few loving stirs with a wooden spoon.

When ready – serve piping hot in a beautiful bowl top with Nutritional Yeast and lots of freshly chopping quality garlic. I added some freshly chopped shallots to this one too Serve in a warm bowl is a very nice added feature – there is nothing worse than serving soup in a cold bowl – that’s a pet peeve of mine. I always pop the bowls on the stove as the soup is building it start warming of them.

We all said ” it’s so D-Licious”. So D-Licious is my name for this soup. No two soups taste alike this is important and why I like to make soups from scratch or bend recipes.

Have fun play with your recipe and make your soup with attention and love in mind – I believe the soup is a reflection of the maker. A little goes a long way.

Serve with some corn chips or really good bread toasted.

Make a big pot and perhaps freeze some for a later time like when you arrive home from a tropical holiday have some that you can quickly pull out from the fridge – ah we’re home!

Dish Da Lish

Creation of meal, presentation and photo by Suzanne

This is our Halloween meal which was so easy to make and much yum O to enjoy.  Here we have the obvious last of the season corn for around these parts. I topped the corn with a mix I made of coconut oil and nutritional yeast (this is an excellent tasty alternative to the traditional butter). We will also find on our plate beautiful stone ground whole grain corn organic gluten free tortilla chips along with fresh slices of cucumber. To this I added a bunch of tasty flash toasted squash and last nights meal Tomato Bean Rice Dream which is posted on my blog. I topped the it all with some fresh lavender a sprinkle of chia seeds flakes of nutritional yeast and well let me tell you – its all gone and we just loved it. So tasty so warm so fresh so good. This is the size of meal we would usually have these days. Perhaps at times we may have a small second round of oooo’s and aaaaah’s.  You can see this meal offers high nutrition along with a spectrum from different food groups. This meal took very little time and energy to make. This meal fed 3 adults. This meal was served on my beautiful handmade clay plates. We feel completely satisfied happy well nourished on a rainy night and now it’s time for a warm almond milk cacao hemp drink.

Suze’s Soup

Phase Three of today’s soup –  grand finale – Yum Oh!

Phase Two of today soup – bubble bubble simmer and stir.

Phase one of today’s soup – building your soup.

Suze’s Soup

In the beginning there was .. my soup. Today I prepped my soup before going to the gym. In my opinion a really good vegan soup needs time to simmer.

This soup is all about what you have either fresh or must be used, either dried like beans, rice, legumes or fresh like onions, vegetables. This soup is best made on a low heat and gently brought into a beautiful meal. Please just use this recipe as a guideline and you use what you have in your home and start your journey into the world of soup.

Soup is incredibly healthy offering a wide variety of flavors, warmth and nutrition. One of the beautiful qualities of soups is it can be frozen. I freeze soups in different size containers for easy to grab, thaw, heat and enjoy. Soups can be taken to work in sealed containers are the perfect food for lunch and dinner.

  • coconut oil in the bottom of large saucepan
  • 2 or more chopped onions
  • chopped yam/s
  • chopped carrot/s
  • chopped mushrooms
  • chopped yellow pepper or green or purple
  • chopped tomatoes of choice
  • add a selection of beans, legumes, rice or noodles as you desire in this case I have added
  • kidney beans, dried
  • garbanzo beans, dried
  • french lentils, dried
  • yellow lentils, dried
  • black beans, dried
  • brown rice
  • garlic, crushed, diced or coarsely chopped
  • red miso soup paste – tablespoon or your choice to taste
  • dash of gluten free organic tamari sauce
  • perhaps a dash of red wine for flavor
  • red star nutritional yeast to top with

Phase one: Ok, so here is the skinny and its really easy. Simply put your saucepan on a low heat – dab your coconut oil into the base and add the onions, yams, carrots, mushrooms as you gather up a growing heat which brings out the flavors. Use a wooden spoon for stirring – always be stirring and mixing the flavors together. You can add your peppers then a little water and continue to build out your soup.

Keep adding water, stirring and building out the broth. You can always add more vegetables or beans as you desire once you start to see the thickness and what you want from your soup today.

I try to make this soup the night before and if I can during the day however at a pinch you can make this soup easily on the fly when you get home from work.

The key is to work the heat, the stirring and like a potion bring all the flavors together to make one yummy soup.

The photo with this post is the soup half made. This pot sat with a lid on the stove for the better part of several hours – I will always take the opportunity, if I can, to let this broth sit and simmer together.

Put your lid on and go on with your day.

Phase Two: get back into the stirring and smelling and simmering of your soup. Perhaps a little more garlic, or some greens like parsley or other vegetables or beans you want to add more of. I have discovered that making vegan recipes is about tossing out the cookbook and making up your own recipes. The options are endless. So truly I don’t measure – I just see what I have and make what I will from very little or a large selection of produce.

Making soup builds confidence as you soon realize its not about the pinch of this or dab of that its about the love you pour into your soup, its about the building of your own great broth and your own selection of vegetables and beans to the amounts you want.

No soup will be alike.

Always start on a very low heat and bring it up slowly sort of coaxing it along helping bring out the flavors and the aromas to fill the room. Move the dial from low to hot and get it bubbling not boiling but bubbling – there is a difference.

Always serve piping hot and if you live in a cold climate here is the best tip of all –  do yourself and the people you serve the soup to a favor and heat the bowls. I put my bowls on the stove while the soup simmers and they warm up nicely enough like that over time.

Top off your soup with red star nutritional yeast (vegans need nutritional yeast for B12 – we buy it bulk however there is packages too) – it is recommended to keep red star nutritional yeast in the fridge and away from light. Note: we put it on everything and I will cover this in another post in the future.

You can also add toppings to your soup such as chopped parsley, cilantro. fresh basil, chopped mint, freshly chopped garlic. I sometimes serve my soup on a bed of cooked rice noodles or how about a bed of tortillas. You can also top the soup with tortillas either whole or crushed into a lovely hot broth is really awesome.

Make your soup with love, play and have fun making your new found incredible soup. There is no limit to your soup making but your imagination and what’s in the cupboard. I try to keep everything very simple in cooking these days and I have to tell you the food is awesome, I have more time to enjoy lots of other things and I know we all feel less stressed, more open, more creative, more inspired and definitely much more healthy. It’s fun! So get stirring and simmering right away and make a beautiful batch of piping hot Suze’s Soup today.