Tag Archives: soup

Garlicky Beet Greens Soup

At this week’s grocery store trip, I decided to grab a bunch of beets.  Why?

Listen, I’m on a mission to try to like them.  The same thing I did with bell peppers, mushrooms, and celery.  I’ve told y’all before that my taste buds changed when I became plant-based and I started loving foods I previously didn’t.

But there’s the 4 foods I’m still working on.

So now that a chill is in the air and my body is craving fall-like foods, I’m giving beets another try.

As I was checking out at the grocery store, the cashier asked if I wanted to keep the greens on the top of the beets or if I wanted her to clip them.  That made me curious about them–and I decided to keep them and try to make a soup.  Being resourceful, you know?

Well…the result?

A very garlicky, but really fresh and warm soup.

Maybe you’ve never cooked with beet greens before, but I do recommend it!  I actually love the taste–and since I like to rotate my greens anyways, (kale, collards, chard, etc) it’s a win-win.

And with the beets? I plan to make a fall roasted veggie dish (recipe coming) and also my favorite spring rolls.

Garlicky Beet Greens Soup
  • 1 T olive or grapeseed oil
  • 1 small or medium onion, diced
  • 3 large garlic cloves
  • 2 T tomato paste
  • 1 can white beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 bunch of beet greens, washed and chopped
  • 1 t oregano
  • ¾ t sea salt
  • pepper to taste
  1. Heat oil over medium high heat. Once heated, add onion and garlic.
  2. Sauce until translucent, about 5 minutes.
  3. Add the remaining ingredients, except the beet greens, and stir.
  4. Bring to a boil and add beet greens.
  5. Stir and reduce heat to low-medium. Simmer for 20 minutes.
  6. Serve with cornbread and a salad for a complete meal.
  7. Enjoy!


Thai Coconut Soup

I don’t know why it took me so long to branch out to Thai food, but for whatever reason it did.  It wasn’t until a little over a year ago that I really started getting into these flavors, and I have to say that they are now at the top for me!

I love how creamy and slightly sweet the coconut milk makes this soup. The serrano pepper brings a slight amount of heat, and the lemongrass gives an earthy, unique flavor. I usually serve it over Jasmine rice– or I serve it with a stir fry of jasmine rice, cashews, and green onions.


Thai Coconut Soup
  • 3 cups vegetable broth
  • 1 can coconut milk, light or full fat
  • 3T soy sauce or Tamari
  • 2 stalks of lemongrass or two drops lemongrass essential oil
  • 4 thin slices of ginger, peeled
  • 2 limes, juiced and zested
  • 1t cane sugar
  • 2T red Thai curry paste
  • 1 large onion, quartered
  • 1 large carrot, cut in thin matchsticks
  • 2 large mushrooms, cut in large chunks
  • 2 Roma tomatoes, quartered and sliced
  • 1 Serrano pepper, diced
  • 1 cup or mung bean sprouts
  1. Put broth, milk, lemongrass, and ginger in a pot and bring to a slight boil.
  2. Reduce heat and let simmer for 10 minutes for flavors to gel.
  3. Remove lemongrass and ginger.
  4. Add all other ingredients and cook on medium for about 15 minutes or until all vegetables are tender.
  5. Serve over jasmine rice and enjoy!



Lemon & Lentil Greek Soup

This is a yummy, light soup for the Spring–but is also loaded full of vegetables and protein packed lentils.  Its light flavor comes from a hint of lemon and a strong dill and oregano spice.

Lemon & Lentil Greek StewPair this with a side salad, and you’ve got an easy, tasty meal!

I hope you enjoy!

Lemon & Lentil Greek Soup
Serves: 4 servings
  • drizzle of olive oil
  • 1 medium onion, peeled and diced
  • 4 garlic cloves, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 zucchini, chopped
  • 1 russet potato, washed and diced
  • 2 bay leaves
  • 1 T dried oregano
  • 1 t dried dill
  • 1 t sea salt
  • dash of pepper
  • ¾ cup green French lentils
  • 4 cups vegetable broth
  • zest from half a lemon
  • juice from half of lemon
  • 2 cups kale, washed and chopped
  1. Put the olive oil in a pan over medium heat.
  2. Once heated, add the onion and sauté until soft, about 4-5 minutes.
  3. Add garlic, carrots, celery, zucchini, and potato.
  4. Saute for 2-3 minutes.
  5. Add all spices and saute a few more minutes until fragrant.
  6. Add lentils and vegetable broth and stir.
  7. Increase heat and bring to a boil.
  8. Reduce back to medium-low, cover, and cook for about 30-35 minutes until lentils and potatoes are soft. You may need to stir occasionally.
  9. Add lemon zest, juice, and kale and stir until the kale is wilted.
  10. Serve warm and enjoy!



Crispy Corn Flatbread


If you follow me on Instagram, you see that every bowl of soup I eat has one of these slices wedged in the corner.

It’s just a tiny bit addicting….ahhh! Like I need anything else to dream about besides chocolate!

Speaking of chocolate…you know how when you make brownies and you eat the edges first? I love the gooey parts but also the crunch of the sides…Well, this flatbread is crunchy everywhere.  Which makes it that much more awesome.

I love this flatbread for a couple of reasons:

  • It is SO SIMPLE to make
  • It uses common pantry items
  • It cooks in under 15 minutes

Just. Try. It.

Adjust to your taste.  I first heard of this kind of method on my favorite blog Oh She Glows.  But I of course had to make my own adjustments to make it gluten free and refined sugar free.  BUT you can always sub regular whole wheat flour for gluten free blend, butter for coconut oil, and regular sugar for coconut sugar!

Crispy Corn Flatbread
  • ½ cup organic cornmeal
  • ½ cup gluten free all-purpose flour (I use Bob's Red Mill brand)
  • 3 Tablespoons coconut palm sugar
  • 1 Tablespoon coconut oil
  • ¼ heaping teaspoon sea salt
  • 1 cup water
  • coconut oil, for greasing
  • 10-inch iron skillet
  1. Turn your oven to Broil. If you have options, choose the highest setting
  2. Place the cast iron skillet in the oven.
  3. Put all ingredients in a microwave safe bowl and mix using a fork, trying to get clumps out, but not overmixing.
  4. Microwave for 60 seconds.
  5. Stir, and microwave again for 20 seconds.
  6. Stir, and microwave for 15 seconds.
  7. Take cast iron skillet out of the oven. Put ½ tablespoon of coconut oil in the pan and spread around to grease the pan.
  8. Pour batter in skillet and even out with a spatula.
  9. Broil for 10 minutes.
  10. Flip the bread over and broil for 3-5 more minutes, watching closely that it doesn't burn.



Lentil-Potato Stew

Featured Image 2

I don’t know about you, but I just get little girl kind of excited about fall and the beginning of soup season.

It’s probably how my hunter friends feel about the smell of deer pee and countless hours in the stand. Other people just don’t understand it (like ME), but somehow it amuses and fulfills these  friends.

That’s how I feel about my soups.  Other people might not get it.  But it brings me joy.

Have a bad day? Make some soup.  Have a great day? It calls for soup.  Depressed? How about some soup and biscuits?

Soups are a part of my regular routine for many reasons:

-They freeze well and make busy nights easy!

-They are cheap.  Really, who doesn’t get excited about that?!

-They are packed full of healthy ingredients.  It’s even easy to sneak in some things like carrots and spinach.

-They give this vegan-like girl some awesome protein.  I can’t lie though, lentils do something special to my digestive system.  Whew!

I hope you enjoy this recipe, and I hope it gets you excited about this beautiful season coming up!


Lentil-Potato Stew
  • 1 T olive oil
  • ½ medium white onion, diced
  • 1 cup green lentils, rinsed
  • 3 red potatoes, washed & diced
  • 2 carrots, peeled & chopped
  • 2 cloves garlic, minced
  • 2 T tomato paste
  • 1 t dried thyme
  • ¼ t ground coriander
  • ½ t sea salt
  • ¼ t black pepper
  • pinch of cayenne pepper
  • 4 cups vegetable broth
  • 1 cup of water, divided
  • 1 T red wine vinegar
  • 2 handfuls of spinach, chopped
  1. Heat the oil over medium heat until hot.
  2. Add onion to the oil and stir until onion is soft (about 5 minutes), being careful not to let the onion burn.
  3. Add the lentils, potatoes, carrots, and garlic.
  4. Saute for another few minutes until vegetables are soft (sprinkle with water if things start to stick).
  5. Add the tomato paste and all spices.
  6. Stir well--until fragrant.
  7. Slowly pour in the vegetable broth and stir.
  8. Bring to a boil, stirring occasionally.
  9. Reduce heat to low and cover.
  10. Let cook for approximately 15 minutes, stirring once or twice.
  11. Add ½ cup water and stir.
  12. Cook, covered, for about 15-20 minutes longer, or until lentils are soft.
  13. Add the remaining water, vinegar, and spinach.
  14. Stir until spinach is wilted.
  15. Serve with a salad and bread!