When George had his surgery I knew he wouldn’t be able to eat a whole lot after. I figured soup would probably be the best bet. While he was in surgery I made this soup as I know it’s full of flavour and quite filling. This soup is vegan and gluten free, but is great for anyone!! Happy Vegan Tuesday!
Ingredients: Yields 5-6 LARGE servings
- 1 large onion, minced
- 4 garlic cloves, minced
- 2T EVOO
- 3 large carrots, chopped
- 1 large yukon potato
- 6 cups of vegetable broth
- 1 can chickpeas, rinsed
- 1 28oz diced tomatoes with juice
- 3 celery stalks, chopped
- 1T oregano
- 1t thyme
- 2 bay leaves
- 2T tomato paste
- salt and pepper to taste
Directions: In a dutch oven or large stock pot, heat oil over medium high heat. Add garlic and onion and cook until translucent. Stir in carrots and celery, cook for 2-3 min more. Add in broth, oregano, thyme, diced tomatoes, tomato paste and potatoes. Add in bay leaf and cook for 30 to 40min, until vegetables are tender(check potatoes). Add chickpeas and simmer for another 20 mins. Season with salt and pepper.
This soup freezes quite well. I actually have some in the freezer right now!!
I have been thinking about this for quite some time now, I really want to start sharing more aspects of my life with you all. I have focused on sharing just food recipes for some time now and I had always wanted to bring more fitness/lifestyle into the blog. Over the next couple days I will start to bringing just that! Tomorrow I have done something COMPLETELY brand new. To be honest I’m a little nervous!! hehe
See you all tomorrow 🙂
Question: What is your favourite soup? Do have it often?
What else would you like to see more on the blog?
Wow what a week! Arizona was just amazing, it was exactly what my husband and I needed. We want to move there now!! We ate at some amazing restaurants, hiked up a mountain, experienced the craziest hole in a PGA golf tournament, fed a giraffe and had a much needed vacation. I will share some photos tomorrow, but as this is Tuesday and that means Vegan Tuesday let’s share a recipe! This took a few tries to get it just right and according to the hubby… I did it!
Ingredients: Yields 4-5 servings
- 2tbsp EVOO
- 1 box(225g) of Quinoa
- 2 cups of vegetable bouillon(low sodium)
- 1 medium onion, diced
- 3-4 cloves of garlic, minced
- 1 15oz can black beans, drained & rinsed
- 1 28oz can of diced tomatoes, drained and liquid reserved.
- 1/2 cup of frozen corn, drained
- 1/2 tsp ground cumin
- 1 tsp oregano
- 1/2 tbsp chili powder
- 2 tbsp cilantro, diced
- 4-5 red & orange bell peppers, top cut off and seeds removed
- 4-5 tbsp daiya cheese
- salt & pepper
Directions: Preheat oven to 350F Boil two cups of water, whisk in vegetable bouillon cube, once back to a boil, add quinoa and cook as per directions on box. Place to the side. Heat oil in saucepan over medium heat. Add onion & garlic and saute till onions starting turning translucent. Add all spices and continue to saute for 1 minute. Stir in drained tomatoes. Cook 5 min. Stir in black beans & corn. Bring to a slight boil. Add cilantro and cook for 5 minutes. Stir in cooked quinoa. Season with salt & pepper.
Pour reserved tomato juice in the bottom of a baking dish. Fill each bell pepper till a little more than 3/4 full. Cover with foil and cook for 30min. Remove from oven and add daiya cheese to the top, about 1tbsp each. Bake for another 10-15min uncovered, or until the tops are slightly browned. Remove from heat and let stand for 5min before serving.
I make a light leafy salad with a oil & vinegar dressing for the side. These peppers are quite filling!
A little white wine pairs just lovely with this!
Love that daiya cheese!
Please also go over to The Fig Tree to see what the lovely Courtney has going on for Vegan Tuesdays!!
What did you guys make for Vegan Tuesdays? Tell me below! Link up!!