Fennel and Tomato Soup with sussage

Fennel and Tomato soup with Sussage

3 Tbs. olive oil

1 large fennel bulb, diced (4 cups)
3 vegan Italian sausages, sliced into 1/2-inch-thick rounds (2 cups)
1 tsp. fennel seeds
2 Tbs. dry vermouth, dry white wine, or water
4 cups low-sodium vegetable broth
1 28-oz. can crushed tomatoes
3 Tbs. chopped fresh Italian parsley

Heat oil in soup pot over medium heat. Add fennel, and sauté 3 to 5 minutes. Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan. Add vermouth, and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits. Add broth, tomatoes, and parsley; cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Season with salt and pepper, if desired.

Squash & Apple Soup

Squash & Apple Soup
1 Acorn or Butternut Squash
2 Apples – peeled and sliced
1 small Onion, diced
2 Carrots washed, peeled and diced
1 Tbsp. Olive Oil
Ground Black Pepper
2 quarts organic Vegetable Broth (or make your own)

1) Roast squash (cut in half, remove seeds) place flesh side down in baking dish with 1-2 cups water. 2) 2) Cook at 450 for 40-50 minutes until flesh is bright orange and soft

3) Sauté onion and carrot in olive oil for 5 minutes until onion is clear
4) Add broth and apple, simmer 10 minutes until apple is soft
5) Add squash (remove from skin)
5) Puree in blender or use hand blender
6) Add pepper to taste

Harvest Roasted Vegetable Comfort Soup

Harvest Roasted Vegetable Comfort Soup
4 cups leftover Harvest Roasted Vegetables
32 oz low sodium Vegetable Broth
1 large Green Apple – chopped (peel optional)
2 cloves Garlic – 1 minced, 1 chopped
2-4 ounce water
1/4 cup Olive Oil
2 Tbsp. Olive Oil
Sea Salt and fresh ground Pepper to taste
Dried Basil to taste (1/2 tsp.)
Dried Thyme to taste (1/2 tsp.)

1) Add roasted veggies, 1/2 cup broth, water, to blender and puree until thick and smooth. Add more water as needed to desired texture.
2) In the meantime, place 2 tbsp olive oil in pot and heat on low-medium. Add chopped garlic, stir, then add puree veggies
3) Add remainder of broth and apples, increase heat to medium. Simmer until apples are a little tender, about 5 minutes. Ladle apples with some soup out of pot and add to blender – puree with minced garlic.
Return apple-soup puree and stir
4) Cover and simmer on low until heated through, approximately 8-10 minutes.

Pear and Squash Soup

Pear and Squash Soup
1 Butternut Squash
1 tablespoon Olive Oil
3 Bartlett pears, peeled and chopped
1 1/2 cups Onion, thinly sliced
2 1/3 cups water
30 ounces low-sodium Vegetable Broth (purchased or make your own – see recipe on our site)
1/2 teaspoon Celtic or Sea Salt
1/8 teaspoon Fresh Ground Black Pepper
For a kick add 1-2 teaspoons yellow curry powder and 1 teaspoon cumin

Preheat oven to 375°

1) Cut squash in half lengthwise and scoop out then discard seeds.
2) Place squash halves, flesh sides down in a baking dish with water
3) Bake for 45 minutes or until tender. Remove from oven and cool. Peel off skin of squash and spoon flesh into a bowl then mash.

4) In a large pot or dutch oven, sauté chopped pear and onion in olive oil for approximately 10 minutes or until lightly browned. Add squash, water, broth, salt, pepper (add curry powder and cumin if including these ingredients).
5) Bring to a boil. Partially cover pot, reduce heat, and simmer 40 minutes.
6) Place approximately half of squash mixture in a blender, puree until smooth. Pour mixture into a large bowl; repeat procedure with remaining squash until all of it has been blended. Return squash mixture to pot.
7) Warm over low heat 3 minutes or until heated.

Sweet Potato and Bok Choy Soup

Sweet Potato and Bok Choy Soup
3 Tbsp. Olive Oil
1 medium Onion, diced
2 Leeks, white part only, roughly chopped
2 cloves Garlic, minced
Pinch Red Pepper Flakes
2 medium Carrots, sliced into 1/4-inch thick rounds
2 Celery Stalks, diced
1 large sweet potato, peeled and roughly chopped
2 sprigs Thyme
2 sprigs Parsley
1 tsp. Salt
4 cups water
1 large Bok Choy or 3 Baby Bok Choy, cleaned and torn in pieces
1/2 tsp. fresh ground Pepper

1) Heat the oil in a large pot over medium heat. 

2) Add the onion, leeks, garlic and red pepper flakes and sauté until the vegetables soften, about 3 minutes.

3) Add the carrots, celery, sweet potato, thyme, parsley and salt and sauté 3 minutes. 

4) Add the water and increase the heat to high. Bring the mixture to a boil, then return to a simmer and cook until the vegetables soften, about 30 minutes. 

5) Stir in the bok choy and cook for another 5 minutes. Stir in the pepper and any additional salt if necessary. 

6) Remove the thyme and parsley sprigs and serve.

Vegetable Soup

Vegetable Soup
3 Tbsp. Olive Oil
1 large Onion, chopped
3 cloves Garlic, minced
3 medium Carrots, chopped
3 Celery Stalks, chopped
3 Tomatoes, chopped with juice reserved
1 medium Zucchini, cut into half moons
1 cup Green Beans, trimmed to 1 inch pieces
3-4 handfuls Kale or other leafy green such as Chard or Bok Choy, chopped into small pieces
6 cups water
3/4 Tbsp. fresh Thyme, chopped
1 Tbsp. fresh Oregano, chopped (or 1/2 Tbsp. dried)
1 tsp. Sea Salt
1/2 tsp. fresh ground Black Pepper

1) In a large stock pot, heat the olive oil over medium high heat. 

2) Add the onion, garlic, carrots and celery and sauté for 5 minutes. 

3) Add the tomatoes, zucchini, green beans, water, salt, pepper, thyme and oregano; stir and bring to a boil. 

4)Reduce the heat to a simmer and cook the soup for 10 minutes. 

5) Add the chopped kale or other leafy greens and cook for an additional 5 minutes. 

6) Season to taste with the salt and pepper.

Green Vegetable Soup

2 TBS olive oil
2 leeks, white and green parts, thinly sliced
3 cloves garlic, minced
1 head broccoli
2 medium zucchini
1 head spinach
4 leaves basil
1 tsp salt
1/2 tsp ground pepper
6 cups water


1. In a large stock pot or dutch oven, heat the olive oil over medium high heat.
2. Add the leeks and garlic and saute for 3 minutes
3. Add the broccoli, zucchini, spinach, basil, salt and pepper. Stir and cook for 5 minutes.
4. Add the water and bring to a boil. Lower heat and simmer for 15 minutes.
5. Remove from heat and add 3tbs more basil, chopped, if desired.