This is a communal blog to share recipes, meal ideas, questions, support and knowledge about eating and living a meat and/or dairy free lifestyle. It's also a place for omnivores to learn more about healthy ways to cut animal products out of their diets. Submissions encouraged!
We're two sisters and lifelong herbivores (one vegan, one vegetarian). We promise not to bicker too much.
This is my best, tastiest, most widely known recipe. My family started making a version of this soup in high school, and since we made it every morning it became known as ‘morning soup’. When I went off to college I began making my own improved versions. It varies every time I make it depending on what I have in the house, but there are a few staple ingredients. It’s pretty light (which means I can eat about 6 bowls in one sitting). I use Better Than Bouillon Veggie Broth, which comes in a jar at natural food stores or Whole Foods. It’s a great base for any soup, and I like it better than veggie broth cubes. My veggies really vary, but this version has red onion, frozen peas, kale, carrots, and purple cabbage. I often use frozen edamame (soybeans), broccoli, cauliflower or brussel sprouts.
I usually add a grain, either cooked brown rice at the end or soba or udon noodles when its close to being done. I also often add Trader Joes Thai Gyoza, which are frozen potstickers that taste like wontons when they are in soup. When you’re making the soup, just keep tasting veggies to see when they seem cooked; since there is a lot of freedom on what you add, it’s hard to give specific cooking times.
1 or more spoonfuls of Better than Bouillon Veggie Broth
Onion of your choice
Sriracha or other Hot Sauce
Fresh or Powdered Garlic
Veggies of your choice, cut into small pieces
Tofu, cut into small pieces
Grain of your choice
Optional Nutritional Yeast
Boil water in a medium or large pot
While you wait for the water to boil, chop your veggies and tofu into similar sized pieces and mince the garlic
Add a spoonful of Better Than Bouillon and mix it into water
Add garlic and onions to the pot and let them cook for a few minutes
Add veggies depending on their cooking times (so I added carrots, then cabbage, the frozen items, then kale, with a minute or two in between each one)
When there is about 6 minutes left, add noodles if desired
If you’re using cooked rice, put it in when the soup is almost done
Add soy sauce, rice vinegar, lemon juice and hot sauce to taste, and more veggie broth if needed
Turn off heat and serve, sprinkle nutritional yeast on top