soup — The Radish Room Vegan Recipes

Prep Time: 12 mins
Cook Time: 3 hours
Servings: Around 6
Recipe type: dinner, stew, soup, side dish
Keywords: crock pot, slow cooker, vegan, lentil, orzo, stew, chickpea,
Author: Kat Coolahan, recipe adapted from Veggie Inspired

Ingredients:

☆ 1 leek cleaned, diced, sautéed
☆ 2 celery stalks, diced
☆ 1 carrot, diced
☆ 2 cups chopped fresh or frozen broccoli (optional)
☆ 1 cup dried red lentils
☆ 1 can chickpeas (15oz), rinsed and drained (or 2 cups cooked dry chickpeas)
☆ 2 cans diced fire-roasted tomatoes (15oz)
☆ 4 cups vegetable broth (more if needed)
☆ 2 tsp smoked paprika
☆ 1 tsp dried thyme
☆ ½ tsp cumin
☆ ½ tsp herbs de Provence
☆ ½ tsp tarragon
☆ ¼ tsp dried sage
☆ ½ tsp crushed red pepper (optional)
☆ 1 tsp salt & 3 dashes of pepper (or to taste)
☆ ¾ cup orzo
☆ 1 bunch of kale de-stemmed and chopped (roughly 3 cups chopped) can also sub baby spinach

Directions:

1.     Dice leeks, celery, and carrot and sauté over medium heat until softened (around 5 mins)
2.     Add the diced vegetables to the crock pot, along with all other ingredients EXCEPT the orzo and kale (or spinach). Add more vegetable broth (or water) if needed to bring the liquid level to cover all ingredients.
3.     Cook on high for 2.5-3 hours or until the lentils are soft and able to be crushed with a spoon
4.     Add the orzo and chopped kale (or spinach), stir, and cook another 30 minutes or until the orzo is tender
5.     Can serve either as a soup/stew (with optional bread to accompany) or over a bed of fresh greens
6.     Optional toppings: sprinkle top with coconut manna and hemp seeds

Prep Time: 20 mins
Cook Time: 30 mins
Servings: 9-10 bowls
Recipe type: soups, soup, main dish, side dish
Keywords: soup, fall recipes, autumn recipes, vegan, vegan soups, potato leek
Author: Kat Coolahan, adapted from “The Full Helping” – Creamy Vegan Potato Leek Soup

Ingredients:

☆ ½-1 T olive oil (or enough to thinly coat bottom of a large stockpot of at least 8 quarts)
☆ 3-4 large leeks (cleaned and sliced thin, dark green stem removed)
☆ 4 stalks of celery, chopped
☆ 1 bulb and fronds of large fennel, chopped, green stems removed
☆ 6-8 clean large Yukon gold potatoes, leave unpeeled but chop into roughly 1” cubes (more potatoes for a more creamy texture)
☆ Himalayan salt and cracked pepper to taste
☆ 8 cups of broth (I use 8 cups of water and 8 tsp of “better than bouillon” paste)
☆ 4 cups water
☆ Optional: broccoli, mushrooms (cook these separate from main stock pot), spinach, kale

Directions:

1.     Coat the bottom of your stockpot with a thin layer of olive oil and add the chopped leeks, celery, and fennel until they are soft and start to look more translucent
2.     Add to stockpot: cubed potatoes, salt, pepper, broth, and water
3.     Bring to a boil, then simmer for 25-30 mins or until the potatoes are almost falling apart
4.     Optional: while pot is simmering, bring a second smaller pot to medium heat and cook 1 head of broccoli and/or 1 cup of mushrooms until tender
5.     Use an immersion blender (or divide and use regular blender) to blend the soup into a puree. Optional: you can also add in cooked mushrooms at this point to give the soup a heartier flavor)
6.     Optional: add in cooked broccoli, mushrooms. And/or add in uncooked spinach, kale and simmer pot until greens become tender