With the cooler temps finally here in the South, I wanted to try a new vegan soup recipe. But I wanted something really hearty that would be filling and I found it. This is a recipe for “Best-ever Beefless Stew” with portobello mushrooms taking the place of beef. If you’re not a fan of portobellos, I’m sure you could use another type of mushroom that would taste just as good.
I gotta say this was one of the most delicious and satisfying stews I’ve ever had! A few things I would change to the recipe is to add a little salt and pepper to taste and it also calls for fresh parsley as a topping. But I wasn’t too crazy with flavor of the parsley with the stew. I would recommend giving it a try anyways and see for yourself, you may end up liking it.
This recipe was published in the latest Forks Over Knives, “100 Best Plant-Based Recipes,” 2021 and it can also be found on their website “Best-ever Beefless Stew.” It was really easy to make with everyday ingredients.
With the frigid cold months approaching, it’s always nice to sit down with a warm bowl of soup. I always go into soup mode during the fall and winter seasons. It’s pretty warm down here in the south, but thankfully the temps do cool off enough to enjoy delicious soups.
Soups are especially tasty when you’re feeling under the weather. There’s a certain magic to eating a warm bowl of soup. No matter how bad you feel, you always feel better after eating a bowl.
There are many types of soups. Some are served cool or flat out cold while others are served warm or very hot. The consistency also varies depending on what’s in your soup. Personally, I like a soup full of flavor and hearty enough to satisfy my appetite.
You can buy lots of soups in your grocery store. But that’s all processed food loaded with salt and a lot of other ingredients you can’t pronounce. Not to mention ingredients that shouldn’t be in your food in the first place. Making soup is fairly easy and most definitely worth the effort.
The internet is loaded with tons of recipes. I find vegan soups taste just as good or sometimes even better than non-vegan. Forks-Over-Knives has a ton of delicious soup recipes on their website. Whether you’re vegan or not, these recipes serve as good place to start with and then just add a few of your own ingredients.
One of my favorite soups is made in my Vitamix Blender which has a program setting for hot soup. If you don’t have a setting for hot soup on your blender you can still make this soup using your blender and then warm it on the stove for a few minutes.
Creamy Veggie Soup Recipe
1 Carrot, roughly chopped
1 Stalk Celery, roughly chopped
4-5 Large Pieces of Fresh Broccoli, roughly chopped
1 Tomato, roughly chopped
1/2 Zucchini, roughly chopped
1 Clove of Garlic, roughly chopped
1/4 Cup Raw Almonds
2 Tbsp Unsweetened Shredded Coconut
1 Tbsp Organic Red Miso
1/8 tsp Organic Cayenne Pepper (optional)
1 Cup Water
Place all ingredients in the blender and blend until smooth. If your blender doesn’t have the soup feature, then warm the soup in a small pot on the stove for 10 minutes. Then transfer to a bowl.
1/2 Hass Avocado, sliced
Fresh Organic Cilantro, chopped
1 Slice of Ezekiel Bread
Top your soup with sliced avocado and cilantro. Serve with a slice of bread and enjoy!
Try creating your own variations with this soup, like adding some cooked black beans outside of the blender for texture. There’s lots of options, be creative and add what you love to eat.
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