Hearty Chickpea and Shiitake Mushroom Soup Recipe

Hearty Chickpea, Mushroom and Rice Soup from egan Runner Eats

I’ve mentioned before that I could eat soup any time of the year, and I truly appreciate the fact that soup always makes great leftovers. Less time stressing over what to bring to work for lunch = happy and pleasant me. However, when I made this Chickpea and Shiitake Mushroom Soup the other day, I almost had to hide the soup pot after Rob and I had a couple bowls: it was so good that it sure seemed that we were going to wolf down the whole pot and not leave any leftovers for the following day! UPDATE July 2015: This recipe has been approved by Dr. Michael Greger of Nutrition Facts.org to be a part of his healthy plant-based recipe directory! I’ve made different variations of this soup in the past months, but it all started as an attempt to recreate one of my favorite soups form my childhood. My parents used … Read the rest of the post

Triple Lentil and Cauliflower Soup with Rice

Earlier this week, Rob and I were returning home late at night after a day trip. This was just a few hours before the entire Gulf Coast area was hit with an ice storm, so the temperature outside was rapidly dropping. Rob said that he wanted to have some warm soup for lunch the following day. I was surprised by his request because he hardly ever eats soup for lunch, let alone specifically asks for it. I promised him to make some kind of soup by lunchtime the following day but realized that we didn’t have a lot of groceries at home since we skipped our usual grocery trip on the weekend. When I took a look around the house, I found just enough ingredients to make this soup. It turned out to be delicious and easy to make, and it was certainly a perfect lunch and dinner for us … Read the rest of the post

Classic Russian Borscht, Veganized! – Virtual Vegan Potluck, November 2013

I am superexcited to be participating in my first Virtual Vegan Potluck – an online event that unites over a hundred food blogs in an awesome chain of all-vegan recipes, from appetizers to beverages to entrees to desserts! VVPs happen twice a year, and for this month’s event on November 16, my blog is being featured in the Soups category. Welcome Virtual Vegan Potluckers! I’m so glad you’ve stopped by my blog! To check out the rest of the Potluck, scroll down to the end of this post and click the ‘Go Forward’ or ‘Go Back’ buttons – they’ll continue to work even after November 16. To see the full list of participating blogs, click here. I was thrilled to find out that the featured ingredient for this November’s potluck is BEETS! This has become a great incentive for me to finally share my recipe for the world-famous Russian soup called BORSCHT – completely veganized, … Read the rest of the post

Hearty Barley-Lentil Soup with Potatoes

A simple recipe for a comforting, hearty soup comes in very handy on those days when you’re pressed for time to cook dinner, and yet you’re in the mood for a warm, filling soup that tastes like you had to put a lot of effort into it. I tend to use lentils in soups quite often because they are filling and yet relatively quick-cooking – other kinds of legumes are usually high-maintenance. In the past, I’ve made similar soups with only lentils and some kind of grain, usually brown rice, farro or barley. However, adding tomatoes yields  a much tastier broth in my opinion, and potatoes add to the heartiness of the soup. I used regular potatoes for this soup, but you can use cubed sweet potatoes as well. Regular white potatoes tend to take a while to cook through, so I add them at the same time as lentils and barley. Alternatively, … Read the rest of the post

Vegan Minestrone Soup with a Twist!

Another heartwarming healthy vegan soup is on today’s agenda: this time it’s minestrone, a classic Italian vegetable soup. This version of plant-based minestrone is relatively simple and quick (don’t be scared by the long list of ingredients!), and you can customize it by using different vegetables and their amounts. FYI: In modern Italian language, there are three words that relate to the English word ‘soup’: zuppa, which refers to tomato-based soups or fish soups; minestra, referring to a more substantial vegetable soup or ‘dry soup’ such as pasta; and minestrone, which denotes a very substantial or large soup or stew. While there is no set recipe for minestrone soup, cooks agree that a classic version should include beans, pasta, and an array of vegetables, such as potatoes, tomatoes, celery, onions, zucchini, etc. Non-vegan versions often call for bacon, meat, or some kind of meat-based stock, but they are unnecessary if you want to … Read the rest of the post

Cannellini Bean Soup and Cucumber-Tomato Salad

It would be wrong to assume that vegan food is somehow more complicated in its preparation than the regular omnivore grub. Enter this simple cannellini bean soup: it’s quick, easy, filling, and oh so heartwarming – a perfect comfort food, I think! And if you pair it with a really simple cucumber-tomato salad as an appetizer, you’ve got a perfect late summer meal! Recently I was on a quest to create a dinner that would consist of simple and quick to prepare soup and salad. The idea of a bean soup with not a lot of other ingredients had been following me for a while: I like a side of braised white beans at Zoe’s Kitchen, but they add a bit too much oil in their preparation, plus I really wanted to recreate them as a stand-alone entree soup. While this cannellini bean soup doesn’t taste exactly like the beans … Read the rest of the post