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Recipe: Vegan Minestrone Soup

Recipe: Vegan Minestrone Soup

Ingredients

3 tbsp olive oil
3 cloves garlic, chopped
¼ cup chopped celery
1 cup chopped carrots
1 cup chopped yellow onion
1 cup chopped zucchini
1 cup chopped sweet potato
2 cups chopped brussels sprouts
1 14 ounce can petite diced tomatoes
6 cups low sodium vegetable broth
1 tbsp white wine vinegar
1 15 ounce can Cannellini beans, drained and rinsed
1 tbsp dry white wine
1 tbsp chopped italian parsley
2 tsp chopped fresh rosemary
7 oz orzo or small pasta, cooked to package directions

Directions

Cook pasta to package directions, drain and set aside.

In a large soup pot or Dutch oven heat the oil over medium-high heat. Add onion, garlic, celery, carrots, zucchini, sweet potato and Brussels sprouts. Cook 6-8 minutes (until fragrant and softened) stirring occasionally so veggies don’t stick to the pot.

Add in the broth, diced tomatoes, wine and vinegar. Bring to a boil, then reduce to medium-low and simmer for 10 minutes. In the last few minutes stir in the beans, rosemary and parsley.

Place some pasta in each bowl and ladle soup into bowls.

~ Marla Meridith

Recipe: Thai Coconut Shrimp Soup

Ingredients

Directions

~ Marla Meridith

Recipe: Thai Coconut Shrimp Soup

This delicious Quick & Easy Thai Shrimp Soup recipe can be ready and on your dinner table in just 20 minutes, no need for take-out!

4-6 servings

5 ounces Saifun (mung bean) noodles
2 tbsp canola oil
1 pound small shrimp (51-60 count), peeled and deveined
pinch of salt and pepper
1 yellow onion, diced
2 cloves garlic, minced
1 red bell pepper, chopped into small pieces
1 tbsp freshly grated ginger
1 tbsp chopped fresh lemongrass
3 tbsp Thai red curry paste
3 tbsp fish sauce
2 tbsp soy sauce
2 tbsp freshly squeezed lime juice
4 cups vegetable broth
1 can (13.5 ounces) unsweetened coconut milk
1/4 cup freshly chopped cilantro
–serve with
sliced green onions
freshly chopped cilantro

Cook the noodles to package directions and set aside.
Heat the canola oil in a large soup pot over medium high heat. Cook the shrimp until pink about 2-3 minutes. Transfer the shrimp to a clean bowl, set aside.
Add the onion, garlic and pepper to the pot. Cook about 5 minutes until fragrant and softened.
Stir in the ginger, lemongrass, curry paste, fish sauce, soy sauce and lime juice. Cook about a minute.
Whisk in the broth and coconut milk. Bring the soup to a boil, cook for 8-10 minutes so the soup can thicken a bit and flavors can marry. Season to taste with salt and pepper.
Stir in the shrimp, noodles and cilantro. Serve immediately.

~ Marla Meridith