Soup recipes for Veganuary-( New Year)!

If you’re cutting down on or avoiding meat altogether for the New Year and you’re looking
for recipes that’ll replace the meat, you’re in luck.

Listed below are 2 soup recipes that include plenty of vegetables that’ll not only help you
forget that you’re going meat-free, but will also help fight the colds and flu that are so
prevalent this time of year.

Soup no. 1-
Chickpea Noodle Soup!
Do you get it? Chickpea noodle? It’s a take on that cold-fighting powerhouse
Chicken noodle soup.
Ingredients:
extra virgin olive oil
3 sprigs of thyme (or 1/2 tsp. of herbes de Provence)
1 yellow onion, thinly sliced
1 leek, sliced thinly and cleaned thoroughly*
4 garlic cloves, minced
Kosher salt
1 cup of white wine
2 Tbs. of white miso (or liquid aminos)*
2 carrots, peeled and diced
2 medium parsnips, peeled and diced (not a fan? Use sweet potatoes)
1 medium rutabaga, peeled and diced (or use a turnip)
3 stalks of celery, sliced and diced
1 can of chickpeas, rinsed and drained
4 ounces of fettuccini or egg noodles
For Second Part:
Parsley Radish-
1 1/2 tsp. of red pepper flakes
zest and juice from 1 lemon
10 sprigs of parsley, chopped
To make:
In a soup pot, heat 2 Tbs. of olive oil over medium heat. Add the thyme (or Herbes
de Provence) and briefly fry, 10 to 15 secs.
Add onion, leek and garlic, plus a big pinch of salt, and reduce heat to medium-low.
Sweat the mixture until soft, about 7 mins. Add the wine and reduce by half.
Dissolve miso into 8 cups of water. If it doesn’t blend completely, don’t worry, it
will as the soup simmers-this just helps it along.
Add the root vegetables, chickpeas and miso water. Bring to a boil, reduce to a
simmer and cook until all vegetables are tender, about 20 mins.
Get out a small frying pan, lightly toast red pepper flakes over medium-high heat until
fragrant, about 30 secs.
In a separate bowl, combine 1/2 cup of olive oil, lemon zest and juice, parsley and
a pinch of kosher salt. Add the warm pepper flakes to the mixture.
When the vegetables are tender, taste and add more seasonings if you like, add the
pasta and simmer until tender, about 6 to 7 mins.
To serve: Divide the soup into 4 bowls and top with a hefty spoonful of the parsley relish.

* Leeks- Make sure to clean fresh leeks thoroughly and if you’re not sure, head
to youtube.com and type how to clean leeks in the search bar.
* Miso- is a fermented paste made from rice, barley, and soybeans and you can find it
in Asian stores or the International aisles of your local supermarkets.
And if you’re not able to locate it, just use Soy sauce. It too, will give you that mild umami
flavor.

Soup no. 2-
Carrot Soup with Ginger!
Ingredients:
It’s not only a great tasting soup, it can also ease cold symptoms, soothe sore throats
and even fend off the nausea that comes with the flu. And lastly, loaded with ingredients
brimming with vitamin C, it can make your immune system much stronger.
Ingredients:
1 Tbs. of extra-virgin olive oil
1 cup of yellow onions, (chopped)
3 cloves of garlic, smashed
2 cups of diced fresh carrots
1 1/2 tsp. of grated fresh ginger
1 Tbs. of apple cider vinegar or orange juice
3 to 4 cups of vegetable broth
sea salt
black pepper
1 tsp. of maple syrup, (optional)
Coconut milk, (optional
Pesto for garnish, (optional)
To make:
Heat olive oil in large pot over medium-heat. Add onions and a tsp. of salt and 1/2 tsp.
of black pepper and cook until softened, stirring occasionally, about 7 to 8 mins.
Add smashed garlic cloves and carrots to pot and cook about 8 mins. more, stirring
occasionally.
Stir in ginger, then add apple cider vinegar. Add 3 to 4 cups of broth, depending on
your desired consistency. Reduce to a simmer and cook until carrots are soft,
about 30 mins.
Let cool slightly, transfer to a blender. Blend until smooth. Taste and adjust seasonings.
Add syrup, (if desired) pour into 4 bowls and drizzle on coconut milk and a spoonful
of pesto.

That’s it for today, two soup recipes for those that have sworn off meat and
are trying to prevent or get rid of a cold and the flu.

Sources:
* Gretchen McKay, Tribune News Service
* Vegan Times, Magazine
* Asian Market News
=======================================================================
If you enjoyed this article (post) and want more, please make sure to tell friends and family
via Facebook, TikTop, Instagram, Snapchat, Pinterest and Twitter.
And if you really enjoyed this post (or the 300 other posts) show us by leaving a donation
(or tip) of $1, $2, or $5. Tap the donate button on the top of this blog.
Every dime that’s sent to us goes right back into doing more
research, writing and educating (you the readers).
Thank-You!