Soup season is almost among us! If you’re excited like we are, you know that cold weather means warm vegetable soup! We made 2 different kinds this past weekend… Blended Vegetable and Creamy Mushroom. This is something Nicole likes to make often as meal prep and then freezes some for the future. You can find the Blended Veggie below and the Vegan Cream of Mushroom one here. Enjoy!

Ingredients 

• 2, 8 oz packet mushrooms
• 8 large cloves garlic
• 1 large purple onion
• 2 stocks of celery
• 2 large jalapeños (or mild peppers if you don’t prefer spicy)
• 1 head of Kale
• ½ cup Nutritional Yeast
• 1 tsp Paprika
• 1 tsp Rosemary
• 1 tsp Thyme
• 1 tsp Oregano

Directions:

1. Start by adding a splash of water to mushrooms in a large pot on medium heat
2. Chop garlic up, set aside and let sit for 10 minutes
3. Chop up onion and add into mushrooms
4. Add the garlic to the onions and mushrooms
5. Cut up celery, and set aside
6. Cut up Jalapeños (you can take the seeds out of the jalapeños to make it less spicy)
7. After the mushrooms, onions, and garlic have been cooked to your liking add celery and jalapenos
8. Fill up the pot with water (about 60 ounces)
9. Cook for about 45 minutes on medium heat
10. Add Kale to the pot and continue cooking for 15 minutes of cooking
11. Let cool and blend using an immersion blender.
12. While blending, start adding spices (nutritional yeast, paprika, rosemary, thyme, and oregano!)
13. Wa La 🙂

You can use an immersion blender, or put the soup into any high-speed blender that you have 🙂

The post Blended Veggie Soup appeared first on Wellness Training Institute.

This weekend for Cooking Day Nicole made 2 different soups, Blended Veggie, and Cream of Mushroom. A lot of times when cooking, it’s easier to make larger batches and freeze part of it for the rest of the week. Soups are great for that! Check out our recipe below:

Ingredients:

• 2, 8-ounce containers sliced cremini Mushrooms
• 4 large cloves of garlic
• 1 Large white onion
• 5 cups Almond Milk (you can make your own)
• Cashew cream sauce (makes about 2 cups)
• ½ tsp Paprika
• ½ tsp Rosemary
• ½ tsp Thyme
• ½ tsp Oregano

Directions:

1. Cut up mushrooms (we used mushrooms that were pre-cut) onion, and add to a large pot with a splash of water.
2. Heat on medium
3. Chop garlic and add to the mushrooms after sitting for 10 minutes
4. Blend all ingredients for the Cashew Cream Sauce and set aside
5. Add 2 cups Almond Milk to the pan after the mushrooms, onion, and garlic is cooked to your liking (about 20 minutes typically)
6. Add cashew cream sauce to the pot.
7. Add remaining almond milk.
8. Let cool, and blend! You can put it in any high-speed blender, or use an immersion blender.
9. Top off with Paprika, Thyme, Rosemary, and Oregano
10. Enjoy!

The post Vegan Cream of Mushroom Soup appeared first on Wellness Training Institute.