Creamy Dill Pickle Soup

This was a recipe I saw on FB but it just showed the ingredients list so I tried to wing and boy, was it delicious! You need to be a dill pickle fan for sure, it's very tangy!

Creamy Dill Pickle Soup

Ingredients

1Tbls vegan butter

1 large onion, finely chopped

2 garlic cloves, minced

4 cups of vegan chicken stock or veggie stock

2 large potatoes, peeled and cubed

1 large carrot, grated

1 cup of dill pickles, grated (I just chopped finely)

1/2 cup pickle juice

1 cup vegan sour cream

1/4 cup GF flour (I like rice flour for thickening)

Fresh dill (optional)

Method

In a large saucepan or pot add butter and melt on a medium heat.

Add garlic and onions and stir till onions are clear.

Add potatoes and carrots and stir for a few minutes till heated through.

Add stock, pickles and pickle juice and bring to boil.

Once boiled turn to a simmer and stir occasionally until potatoes are cooked through (about 15mins).

Once potatoes are done, mix the flour and 1/4 cup of the soup stock in a small bowl until it becomes a paste with no lumps.

Add back to soup and turn the heat to medium.

Occasionally stir until soup starts to thicken slightly.

Once soup has thickened remove from heat and stir in sour cream.

Serve with a sprinkling of dill and top with sliced dill pickles.

Vegan Korean Kimchi Soup (Kimchi Sundubu Jjigae)

Veganized from original recipe on Korean Bapsang. This dish was very pungent but in all the right ways. So delicious!

Vegan Korean Kimchi Soup (Kimchi Sundubu Jjigae)

Ingredients

1 package (12 ounces) extra soft/silken tofu

⅓ cup thinly sliced kimchi

3 ounces faux beef (I used Meati mushroom steaks)

1 to 3 teaspoons gochugaru (Korean red chili pepper flakes/paste)

2 tsp minced garlic

1 Tbls sesame oil use a little more if using more gochugaru

1 cup water 

1/2 Tbls vegan fish sauce (or Ume Plum Vinegar)

3 Tbls juice from kimchi

Pinch black pepper

Salt to taste

1 scallion, finely chopped

1/2 tsp Black Salt (to substitute the egg taste)

Optional: fishy vegan products such as Dulse flakes

Method

Cut the vegan steak and kimchi into small thin strips. 

Add the kimchi, meat, gochugaru, garlic and sesame oil to a small pot, and place it over medium heat.

Stir-fry until the meat is almost cooked, 3 - 4 minutes.

Pour in water, vegan fish sauce and the juice from the kimchi. 

Bring it to a boil, and continue to boil for 3 - 4 minutes. 

Add the soft tofu in big chunks. Stir in the salt and black pepper. 

Cook for 4 -5 minutes. 

Add the chopped scallion just before removing the pot from the heat. 

Butternut Ginger Soup

Original recipe in Edible magazine from Caria Hawkins, Abundant Harvest Farms.

Butternut Ginger Soup

Ingredients

3lbs Butternut Squash, peeled and chopped into chunks (keeps seeds if you want to keep them for serving).

2 Tbls olive oil

1medium onion, chopped

1Tbls fresh sage (or 1.5 tsp dried)

1tsp fresh Rosemary (or 1/2 tsp dried)

2 cloves garlic, finely chopped

1Tbls fresh ginger

4 cups vegetable broth

Salt and pepper to taste

Chopped parsley for serving.

Method

If you want to reserve the butternut seeds for serving then Preheat oven to 300F, clean seeds and toast for 20mins. I skipped this step.

In a large pot heat the oil, add onion and season with salt and pepper (I used stock with salt so I waiting till the end to add salt and pepper).

Add butternut and cool

Until vegetables are softening.

Stir in herbs, garlic and ginger.

Add broth and simmer until butternut is tender, around 20mins

Once squash is soft transfer to blender or use a hand blender to blend until smooth.

Season with salt and pepper as wanted and serve with parsley and seeds if using. 

Broccoli Cheddar Soup

 Original recipe from Nora Cooks.

Broccoli Cheddar Soup

Ingredients

2 Tbls olive oil

1 small onion, chopped

3 cloves garlic, minced

1 medium russet potato, peeled and chopped

3 medium carrots, peeled and chopped

1/2 cup raw cashews

4 cups vegetable broth

1/2 cup nutritional yeast

1 teaspoon smoked paprika

1 teaspoon salt, or to taste

1-2 cups water, as needed (see instructions)

4 cups broccoli, finely chopped

2 cups shredded vegan cheddar cheese (I didn't have any so I used a 1/2 disc of Miyoko's Farmhouse Cheddar and some Violife Feta)

Method

 

In a large soup pot, sauté the onion and garlic in the olive oil for 2-3 minutes over medium heat, stirring frequently.

To the pot, add the potato, carrots, cashews, vegetable broth, nutritional yeast, smoked paprika and salt. Bring to a boil, then lower the heat and simmer for about 15 minutes, until fork tender.

Working in batches if needed, transfer the soup carefully to a blender and blend until very smooth.

Return the mixture back to the pot. 

If your soup is too thick, add water until a desired consistency is reached (I used 1 cup of water). 

Add in the bite sized broccoli florets and cheese, if using, and stir into the soup. I included the broccoli in the soup and pureed all of it because my kids don't like visible vegetables LOL

Bring the soup to a boil, then lower the heat to simmer for 10 minutes, until the broccoli is soft and cooked. 

The cheese should also be melted into the soup.

Serve, topping with more vegan cheddar cheese shreds, if desired. I topped with feta.

Grandma Liz’s NYE Lentil soup

This is a tradition in Italian culture, they eat a deliciously nutritious lentil soup on NYE. Lenticchie (lentils) are believed to bring good luck and prosperity in the coming year to those who eat them on New Year's Eve. 

An Italian gentleman I work with gave me his mother’s recipe that has been passed down over the generations so of course I have to keep the name to honor that beautiful tradition! And I only had to change it slightly to make it vegan!

Grandma Liz’s Lentil soup 

Ingredients

1 bag lentils (1lb/450g) rinse and take out any bad ones 

48oz/1.5L of veggie broth

4 stalks of celery chopped or sliced

6-8 Carrots chopped or sliced (as many as you like really)

Pinch Paprika for color

Dash of garlic powder

Salt and pepper to your taste

Pinch red pepper flakes (optional)

Method

Add all ingredients to a large pot and bring to boil. 

Add more water if it becomes too thick. (Some Italians eat the soup thick, some soupy -just go with your preference)

I did mine in the slow cooker for 8 hours until lentils were soft. 

Taste and add seasoning as needed.

Turn off heat and add a drizzle of olive oil to coat top - to taste, you can add more olive oil if needed.

I used Mountain Town Olive Oil Co. California Garlic Olive Oil - so good!

Creamy Corn Chowder

This awesome simple recipe from Minimalist Baker is great for weeknight dinners. I love to put all the ingredients in my Ninja blender and it has a soup option - literally does the soup for you in 30 minutes with around 5-10 minutes prep work on my part!

Creamy Corn chowder 

Ingredients

2-3 Tbsp olive oil
1/2 large white onion (chopped // 1/2 onion yields ~1 cup)
2 cloves garlic (minced)
4 small red potatoes* (quartered // peeling, optional)
Sea salt and ground black pepper
3 ears corn* (kernels sliced off)
2 cups low sodium veggie broth* (DIY or store-bought)
2 cups unsweetened plain almond milk* (or regular milk if not vegan)
2-3 stalks green onions (for garnish // chopped)

1-2 Tbsp nutritional yeast for a cheesy flavor (optional)

Method

To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes.

Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.

Add most of the corn, reserving a little for garnish, and stir.

NOTE: If you plan to blend the soup, I recommend (as suggested above) adding half broth, half milk for a creamier texture. But if you intend to leave it unblended, forgo the milk and do all vegetable broth (4 cups | 960 ml) for best texture/flavor.

Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced – about 5-10 minutes.

If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.

Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.

To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.

Fat Free Tomato & Herb Soup

 I came up with this one on a whim while on the Starch Solution cleanse. Probably shouldn't have used the flour but it needed a bit of thickening! Use whatever herbs you like, it was good with basil and parsley which is what I had! You can also add onion powder to replace frying onions, or just sautee your onions in water.

Fat Free Tomato & Herb Soup

Ingredients

400g tin crushed tomatoes

2 Tbls Chopped Parsley

2-4 Tbls Chopped Basil

1/4 tsp fresh black pepper

1/2 tsp salt (more to taste)

2 garlic cloves, crushed

1 Tbls sugar

1 Tbls rice flour + 1-2 Tbls water

Method

Add all ingredients except the flour/water combination to a large pot and bring to a boil.

Lower to a simmer for 20 minutes, covering if necessary.

Let soup cool slightly and ladle in batches into a blender to blend smooth.

Add smooth soup back to pot and add in flour/water combination.

Turn heat to medium until soup has thickened slightly.

Thai Tom Kha Gai Soup (Thai Coconut Soup)

Another classic Thai recipe from RinS Cookbook that I made a vegan version of. SO GOOD! My favorite Thai soup!

Thai Tom Kha Gai Soup (Thai Coconut Soup)

Ingredients

1 stalks lemongrass, sliced
1 inch ginger sliced
1/2 cup sliced mushrooms
1/2 tomato or 5 cherry tomatoes, thinly sliced
1/2 onion thinly sliced
2 Kaffir Lime leaves cut in half
Coriander/cilantro stalks in broth, leaves for garnish (I used 1 drop doTERRA Cilantro EO)
1 green onion, thinly sliced
4 thai chilis, seeds removed and crushed whole
1 1/2 cup broth or water
2 Tbls sugar
1 Tbls vegan Fish sauce
1 1/2 cup coconut milk
1/2 cup sliced mushrooms
1/3 cup lime juice
1-2Tbls chilli oil
Extra chilli flakes for garnish


Method

Add everything in the ingredient list up to (and including)  the broth simmer for 5-6 minutes.
Add in sugar and vegan fish sauce and boil for 5 minutes (or longer if you have onion that needs to cook more).
Remove from heat and pour on the coconut milk and mushrooms and pour into serving bowl.
Pour over the lime juice and cilli oil on top or leave to side with extra chilli & cilantro leaves to garnish to taste.

Hungarian "Hunter" Stew

This is based on a recipe from Taste of Home. I think it's delicious straight from the slow cooker but there's an added step if you have the time to do it. I thought it tasted great either way. Big hit with the kids too! You can add two red or green capsicum peppers too along with the tomatoes if wanted, no one in my family likes them except me so I omitted them. I've also just dumped everything from the first part of the recipe in the slow cooker (I did brown the sausages on the stove) and it still turned out great.

 With the optional step;

Straight from slow cooker with a dash of vegan sour cream; 

Hungarian "Hunter" Stew

Ingredients

4 medium potatoes, cut into 1-inch cubes
2 medium onions, chopped
1 pound extra firm tofu (cubed) or faux meat (I used Beyond Meat Sausages and it amazing)
2 tablespoons canola oil
1-1/2 cups water
3 teaspoons paprika
1 teaspoon salt
1 teaspoon caraway seeds
1 teaspoon tomato paste
1 garlic clove, minced
2 medium tomatoes, peeled, seeded and chopped

Optional for after the slow cooker;
3 tablespoons all-purpose flour
3 tablespoons cold water
1/2 cup vegan sour cream


Method
Place potatoes and onions in a 3-qt. slow cooker.
In a large skillet, brown tofu or vegan meat in oil on all sides.
Baking the tofu would give it a nice firmness and add to potato mixture.
Pour off excess fat from skillet.
Add water to the drippings, stirring to loosen browned bits from pan; heat through.
Stir in the paprika, salt, caraway seeds, tomato paste and garlic and pour into the slow cooker.
Cover and cook on low for 6-8 hours.
Add tomatoes; cover and cook 1 hour longer or until meat and vegetables are tender.
With a slotted spoon, transfer meat and vegetables to a large serving bowl; cover and keep warm.

Optional step;
Pour cooking juices into a small saucepan.
Combine flour and cold water until smooth; gradually whisk into the pan.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; whisk in sour cream. Stir into meat mixture.

Hungarian "Chicken" Soup

This was a standard dish for me growing up, whenever I visited my Grandmother she would have it ready for us. Can be served with homemade noodles or pasta but on it's own is still a very comforting dish, lovely for when you're sick too. I used vegan chicken from the Asian supermarket but you can also use tofu.

Hungarian "Chicken" Soup

Ingredients

1 kg vegan chicken/tofu, shredded
6 cups water
1 Tbls veg stock (I use Vegeta)
1/2 Tbls peppercorn (in nut milk bag or cloth)
1 parsnip, peeled
2 stems of flat leaf parsley, chopped
2 carrots, peeled
1/2 onion with skin
1/2 tomato
1 celery stick
1/4 red capsicum/pepper


Method

Bring chicken, water & stock to boil.

Turn heat to medium and add peppercorns, whole vegetables & parsley.

Cover and simmer for 40 minutes.
Take off heat and allow to cool slightly.
Remove the whole vegetables, chop and put back.
Remove the peppercorns.
Add cooked noodles/pasta if using and serve.

Toddler Squash Soup

This is a great first soup for your toddler. It's thick, sweet and full of vitamins! You can use any squash or sweet potato. I make broccoli and spinach puree but steaming then blitzing and storing in ice cube trays in the freezer, bagging once frozen. You can add them to pasta sauces and soups and they don't change the taste :)

Toddler Squash Soup

Ingredients

1 butternut squash, skinned, gutted and cut into small pieces
1 cup coconut milk
1/4 tsp all spice
1/4 tsp cinnamon
1/4 tsp iodized salt
broccoli puree


Method

Place butternut in boiling water or stock (enough to cover) and bring to boil.
Cover and simmer on a low-medium heat until butternut is soft.
Drain the excess liquid but reserve a little in case you need to thin out the soup.
Use a hand blender or blender to puree the squash and add in other ingredients.
When I serve I add in two tablespoons (one ice cube size) of broccoli puree to the bowl.
Serve with wholemeal toast strips.

"Cock"-A-Leekie Soup

This is a traditional Scottish soup involving chicken and leeks. I loved the Iain Hewitson recipe for this when I was younger so I thought I'd make a vegan version, unfortunately I couldn't find his online. I used a bunch of different recipes online to make this as I couldn't find one I liked. This is a lovely hearty soup, great for winter months and when you're sick. The rice makes it more of a hearty meal but you can leave it out or replace it with your choice of grain (traditionally rice or barley). If you're not adding a grain you can add less stock.
Additionally, a bit of history, this dish was the soup choice on the Titanic the night it sank.

"Cock"-A-Leekie Soup

Ingredients

3 pitted prunes
2 teaspoons Scotch
1-2 Blocks extra firm tofu, pressed and cut into 1/4 inch strips or squares (alternatively you can use faux chicken strips)
1 teaspoon kosher salt or "chicken" salt if you have any
Freshly ground black pepper, to taste
2 tablespoons vegan butter
3 medium leeks, (light green and white only), halved and cut into 1/2 inch slices
3-5 carrots
5 sprigs flat-leaf parsley
2 sprigs fresh thyme
5 Sage leaves
1 sprig Rosemary
1 bay leaf
6 cups vegan chicken or vegetable broth
1/4 cup uncooked rice


Method

In a small bowl combine the prunes with the Scotch and 1 tablespoon of water and set aside.
Season the tofu with 1 teaspoon of the salt and the pepper (or you can do this the night before).
In a large frying pan over medium heat and melt 1 tablespoons of the butter.
Saute the tofu on each side until well-browned, about 10 minutes, then leave to the side.
Add the remaining butter to a large sauce pan/soup pot, saute the leeks over medium-low until tender, about 25 minutes.
Place all the herbs in a nut milk bag (or tie with twine/add loose but the bag means you don't have to strain the soup later).
Add the herb bundle, the tofu and the broth to the pot.
Bring to a boil, and then lower the heat to maintain a gentle simmer. Cover and cook the soup for until the chicken is cooked through and tender, about 25 minutes, if using rice add it in about 10 minutes from the end.
Remove the herb bundle and discard.
Add the prunes, and their liquid to the soup.
Season with salt and pepper, simmer for 2 minutes before serving.
Remove the prunes if you want to - if you leave them once stored the soup will be slightly sweeter so it's completely up to preference.
After being stores the soup but have become thick due to the rice so just add some extra water or stock before reheating.

Homemade Stock

I've been meaning to make my own stock for ages but never got around to it. It's so easy! I've been keeping kitchen scraps (all vegetable and nothing that looked like it was going bad) in the freezer in a zip lock bag. Once I had a decent amount I figured it was time! Make sure your scraps have been washed prior to freezing.

Homemade Stock

Ingredients

1 onion, chopped
1-2 carrots, chopped
2 stalks of celery, chopped
kitchen scraps (mine already included fennel, parsley, green onions etc)

Method

Roast the vegetable scraps first in a 350F oven for 30-60 mins.

 Fry up your onion, carrots and celery first with a small amount of olive oil.

Add all ingredients into a very large pot with around 6-8 cups of water or enough to cover the scrapsWith an extra inch of water on top.

Bring to boil then cover and simmer for 1 hour, or longer if you like. I like leaving it to simmer for 2 hours or more if I have the time because the flavour is stronger.

Wait till it cools before straining the liquid and store in freezer safe containers if not using within a week.

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

Ingredients

1 1/2 cups marinara
1 can coconut milk
1/2 bunch basil
Salt & pepper to taste


Method

Add all ingredients to a blender and blitz until smooth.
Heat over a medium heat and add seasoning as required.

Noodle Soup with Star Anise Broth

Based on Nigella Lawson's Noodle Soup for Needy People. I didn't have all the ingredients so I was winging it - still turned out pretty good though. I loved the subtle flavour brought by the star anise. I used matchstick carrots, fresh shitake mushrooms and bean sprouts.

Noodle Soup with Star Anise Broth

Ingredients

6 ounces soba or rice noodles (dried, from a packet)

3 cups vegetable or dashi broth

1 teaspoon brown sugar

1 star anise

1 teaspoon minced ginger

2 tablespoons soy sauce

3/4 cup bean sprouts

3/4 cup sugar snaps

3/4 cup sliced shiitake mushrooms

2 heads baby bok choy, finely sliced

2 tablespoons freshly chopped cilantro leaves

Method

Cook the noodles according to packet instructions and while the water is boiling fill a nearby saucepan with stock, brown sugar, star anise, ginger and soy sauce. (When the noodles are done, just drain them and put half in each bowl.)

When the flavored stock comes to a boil, add the vegetables. 

They should be cooked before 2 minutes are up.

Pour half into each bowl, over the cooked and drained noodles and sprinkle with cilantro.

Simple Lentil Soup

This soup is filling, healthy, simple and delicious! Add any herbs you like. I like to squeeze a slice of lemon over it.

Simple Lentil Soup

Ingredients

2tbls vegetable oil
Large onion, chopped
4 celery stalks, chopped
800g diced or crushed tomatoes (I used organic tinned)
1/2 lb brown lentils, soaked for 24 hours
2 liters (2 quarts) Vegetable stock
Salt & pepper to taste


Method

In a very large saucepan heat oil and cook onion and celery on a medium heat until onion is translucent.
Add in lentils, tomatoes and stock.
Add more water if needed, should have liquid covering the lentils by at least an inch.
Bring to boil and then simmer on a low-medium heat for 30-45 mins or until lentils are soft.
Season with salt and pepper to taste.
Serve.

Summer Vegetable Soup

This is my BFF's receipe, I like a lot more salt than she does but this is great vegetable rich soup. Add any other vegetables you like of course. I also enjoyed it with pasta!

Summer Vegetable Soup

Ingredients

2 Tbls coconut oil

1 onion, chopped

3-4 cloves of garlic, finely chopped

1 red pepper, chopped

1 green pepper, chopped

1-2 carrots, sliced into thin rounds

2 stalks of celery, chopped

6 small red potatoes, quartered

1 yellow squash, halved length ways then sliced

1 zucchini, halved length ways then sliced

1500g/53 oz chopped or crushed tomatoes, blended smooth

1500g/53 oz water

8-10 brown mushrooms, sliced

1/2 bunch kale or spinach

1/2 bunch fresh parsley leaves, chopped

2 Tbls Rosemary, finely chopped

2 Tbls thyme, finely chopped

salt to taste

Method

On a medium heat cook onions and garlic in oil until onion is clear.

Add peppers, carrots and celery and cook for a few minutes.

Salt as you go and add more at the end to taste.

Add all other vegetables (except kale), tomato puree and water.

Bring to boil for 10 minutes.

Reduce heat to low and simmer for around 1 hour.

10 minutes before the end add in herbs and kale.

Salt to taste and serve.

Turkish Lentil Soup

Another outstanding recipe from Vegan Richa. I love this soup because it's so hearty and so full of flavor. I doubled this recipe to get 4+ serves but I wouldn't double the red pepper flakes again because I found it too spicy (I'm a delicate flower). I really liked it with the squeeze of lemon, especially with the spice. I tried it with and without blending and blending really made the flavors come alive. Really outstanding with the lemon juice and a dollop of vegan sour cream or natural yoghurt.

Turkish Lentil Soup

Ingredients

1 tsp oil
¾ cup onion, chopped
3 cloves of garlic, chopped
⅓ cup chopped carrots, 4 baby carrot or 1 medium carrot
½ tsp ground cumin
½ tsp paprika
½ tsp dried oregano
¼ tsp or more black pepper
¼ tsp red pepper flakes
1 tomato chopped
1-2 tbsp tomato paste
1 tbsp chopped fresh mint leaves, or use ½ tsp dried mint
½ cup red lentils
3 cups vegetable broth
Mint, lemon juice and olive oil for garnish


Method

Heat oil in a saucepan over medium heat.
Add onions, garlic and pinch of salt and cook until translucent. 5 minutes.
Add the carrots and the spices and mix well.
Cook for 2 minutes.
Add the tomato, tomato paste and mint and mix and cook for 2 minutes.
Add the red lentils, water and salt and mix.
Partially cover and cook for 15 minutes.
Reduce heat to medium-low and continue to simmer for a few more minutes until the lentils are tender to preference. (I found I needed an extra 10 minutes for the carrots to soften).
Taste and adjust salt and spice and mix in.
Add more water if needed.
Cool slightly and blend with an immersion blender or regular blender.
Serve in bowls with a garnish pepper flakes, lemon juice, a few drops of olive oil and chopped fresh mint(optional).

Sweet Potato Curry Soup

I ended up making this with yams but it was still delicious! It has a sweet curry flavor so would be amazing with some vegan sour cream thrown in at serving! Recipe from Calm Mind Busy Body.

Sweet Potato Curry Soup

Ingredients

1 tbsp extra virgin olive oil
1 cup chopped onion (1 small onion)
1 cup chopped carrots (1 large carrot)
4 cups peeled and chopped sweet potatoes (2 small-medium sweet potatoes)
½ tsp ground ginger / 1 tsp fresh minced ginger
1 tsp cumin
1 tsp curry powder
4 cups vegetable stock
½ cup coconut milk
ground pepper, to taste
1 tbs fresh lemon juice


Method

Prepare all of the vegetables.
Heat the olive oil in a medium sized pot on medium-low heat.
Add in the onions and cook until they start to become translucent (1 or 2 minutes).
Add in the carrots and the sweet potato and cook for about 4-6 more minutes, stirring occasionally.
Add in the ginger, cumin and curry powder.
Next add in the vegetable stock, coconut milk and lemon juice and bring to a bowl.
Reduce heat to low, cover and simmer for around 20-25 minutes.
Allow to cool slightly and then add into a blender and blend until smooth.
Sprinkle with ground black pepper when serving.

Vegetable & Pasta "Chicken" Soup

This is a combination of minestrone and chicken noodle soup that was a hit with the whole family...a rare occurrence let me tell you! As you can see I added way to much pasta the first time!

I actually made real minestrone for the kids one day from a Jamie Oliver recipe and they hated it, so I guess this is pretty different from real minestrone - just along the same idea ;)

Vegetable & Pasta "Chicken" Soup
Serves 4-6

Ingredients

2 TBLS olive oil
1 large onion, chopped
4 cloves garlic, minced
1 large carrot, sliced
1 large potato, chopped into small chunks
Handful green beans, trimmed and cut into 1/2" pieces
1 tsp dried oregano
1 tsp dried basil
salt & pepper to taste
1 14oz can chopped tomatoes (I used 2 fresh tomatoes, chopped)
1 tsp celery salt (or you can chop one celery stalk - my husband hates celery)
6 cups vegan chicken or vegetable broth (I used Better Than Bouillon Vegan Chicken)
1 15oz can kidney beans (I used chickpeas because it's what I had)
1 cup GF elbow pasta
Handful of baby spinach


Method

Heat olive oil in a large pot on medium heat and cook onion until translucent.
Add garlic and cook for a minute before adding carrot, potato and celery if using and cook till heated through.
Stir in green beans and herbs/seasonings and cook for 3 minutes.
Add in tomatoes and broth and bring to boil.
Reduce heat to a simmer and stir in beans and pasta, cooking for around 10 minutes or until pasta is done.
Add in baby spinach and any more salt or pepper you want to taste.Once spinach is wilted serve!