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Leek Soup


Great for cold winter nights.

Leek Soup


  • 2 medium yellow onions, diced.
  • 2 T butter
  • 6 c vegetable broth
  • 6 medium potatoes, 1/2 inch cubes
  • 3 T olive oil
  • 5 leeks, halved, cleaned and cross-cut thin
  • 1 c white wine


  1. Sweat onions in butter.
  2. Place broth and potatoes in large pot on medium high heat.
  3. Add sweated onions to pot.
  4. Add olive oil and leeks to pan over medium heat, stirring.
  5. When leeks get soft and begin to stick to the pan, add half the wine. Once the wine evaporates, add the rest, and then keep stirring.
  6. Add the leeks to the pot.
  7. Once potatoes are fork soft, turn off the heat.
  8. Blend soup with immersion or traditional blender.

Thick & Hearty Veggie Soup

I was inspired to make a soup with a high nutrient-density… and also taste good. What happened was so good.


  • 2T olive oil
  • 1 m onion, chopped.
  • 6 stocks celery, small cubes
  • 1 m eggplant, small cubes
  • 2 zucchini, quartered and sliced
  • 1 large handful mushrooms, sliced
  • 1 can fire roasted tomatoes with adobo
  • 1 can pinto beans
  • 1 large handful TVP (optional, but adds “meaty” texture)
  • 2 c carrot juice (secret ingredient)
  • 1/2 c minced fresh basil
  • 2 T VegeBase
  • Salt & Pepper to taste


  1. In a heavy-bottomed pan, sweat onions and celery in olive oil over medium heat
  2. Add eggplant, zucchini, mushrooms. Cook for 15 min stiring occassionally.
  3. Once ingredients in pot have softened, add the rest of the ingredients.
  4. Simmer for 15 minutes.

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