December 13, 2013

3 Warming Soups for Chilly Days.

What’s better than a big pot of soup simmering on the stove when it’s winter time?

Following are three great ones that will make you wiggle your toes inside your thickest socks with happiness.

Lentil and (Vegan) Sausage Soup with Collard Greens

Serves a crowd.

1 bag brown lentils, rinsed

2 stalks celery, chopped

2 carrots, peeled and chopped

1 onion, chopped

6 cloves garlic, minced

6-10 cups chopped raw collard greens, kale or any green you like

1 16 oz can of chopped tomatoes

2 tsp dried thyme

1 tsp dried oregano

1 tsp dried sage

1 bay leaf

dash of red pepper flakes

2 tbl veggie bouillon (I like Better Than Bouillon)

4 Tofurkey vegan Italian sausage links, thinly sliced

salt and pepper to taste

1 tbl olive oil

10 cups water plus more depending on consistency you like

5 cups croutons

Saute veggies in olive oil with a dash of salt until soft, 5 minutes. Add all spices except bay leaf and sauté one more minute. Add water, lentil, bay leaf and tomatoes, bring to boil, simmer 45 minutes. Add greens, simmer another half an hour (unless using baby greens, in which case put them in 1 hour and 10 minutes after lentils have cooked, and cook for 5 minutes). Add vegan sausage, heat through. Serve with croutons.

Simple Split Pea Soup

Serves a crowd

I bag green or yellow split peas, rinsed

2 stalks celery, chopped

4 carrots, peeled and chopped

1 onion, chopped

6 cloves garlic, chopped

6-10 sprigs fresh thyme

dash of red pepper flakes

1 bay leaf

8 cups veggie broth

salt and pepper to taste

1 tbl olive oil

Saute veggies in olive oil until soft, five minutes. Tie bay leaf and thyme together in a tight bundle. Add all other ingredients and bring to boil. Lower to simmer and cook 1 1/2 hours, or until split peas are soft, adding more broth or water if need be. Remove herb bundle. Blend in batches until smooth or use an immersion blender. Serve with crusty bread.

Miso Broth With Seared Tofu

Serves 4

1 block extra firm tofu, pressed, drained and cut into bite sized pieces

1 tbl sesame oil

8 cups miso broth (you can buy this by the box, or make your own with miso paste)

4 cups baby bok choy, chopped

1 lb shitake mushrooms sliced

1/2 cup chopped green onions

2 tbl soy sauce

dash of salt

Heat half the sesame oil, and place tofu in pan to sear. Let it sit until brown on one side, 5 minutes, and then flip and repeat. Set aside. Heat 2nd half of sesame oil and sauté mushrooms with dash of salt until they release their juices, 3-5 minutes. Set aside. In a separate pan, heat miso broth to boiling, lower to simmer. Add bok choy and cook until soft, 3 minutes. Add mushrooms and tofu and heat through. Serve with green onions scattered on top.


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Editor: Bryonie Wise

Photo: xavivix via Flickr

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