Last Minute Soup

Ever been in a situation when you literally have little or no food to make a proper meal? Yep. Happened this evening. I forgot that I had to go grocery shopping and was stumped when it was time to make dinner.  So I picked apart my cabinet and found the following ingredients

Last Minute Spinach Tomato Soup

1 cup of dry vermicelli

1 tablespoon of vegetable oil (or Earth Balance)

1 onion chopped

1 clove of garlic

1 vegetable bouillon cube

1 cup of frozen spinach 

1 can of tomato sauce

3 cups of water

1/2 tbsp of salt 

1/4 tsp of chili powder (or to taste)

Boil 2 cups of water and add the vermicelli to the pot. It's a thin spaghetti like noodle to make this recipe gluten free, substitute vermicelli for rice noodles or gluten free thin noodles. 

In a separate pot add vegetable oil (or earth balance), chopped onion, and garlic bring the heat to a medium setting and cook for about 10 mins or until the onions become translucent. 

Add spinach to the mixture and stir together. 

Then add 3 cups of water, vegetable bouillon cube, and 1 can of tomato sauce, salt and chili powder and bring heat to a boil then let the soup simmer. 

Drain the vermicelli (do not rinse )

You can mix the noodles within the soup however, the noodles become super soggy soo keep them separate and add together in a serving bowl! Enjoy! 

You can also squeeze a little bit of lime juice if you like a tang for you taste buds!

November Soups- Pea and Leak Soup

As the winter months approach I've decided that November was a great time to begin a plethora of soup recipes.

Today while walking home from class it hit me that everything was either dead or just about ready to be and that there was very little green left on the ground.. thus green pea soup came to mind to bring my mind at ease that winter's right around the corner.

Pea Leak Soup

3 cups of vegetable broth (could be store brought or made at home with vegetable boullion cube)

10 oz of frozen peas

1 cup of chopped leaks

1/2 cup of onion

1 tablespoon of Earth Balance

1/3 cup of fresh mint leaves

1 tsp of salt

1/4 tsp pepper

Cook the onions and leaks in Earth Balance for about 10 mins until onions are translucent

Add the vegetable broth, peas, mint leaves, salt and pepper . Cook together for about 3 mins.

Transfer the soup to a blender one ladle at a time. Blend until smooth.

Transfer the creamy soup to a large bowl and let it chill in the fridge. You can serve it chilled or you can reheat it and enjoy!

For decor you may add : a dollop of Toffuti Better than Sour Cream and a sprinkle of freshly cut chives.