I realize this is an relatively vague name for a dish, but it’s because it is just so very versatile! I’ve made two versions of this simple vegan soup, using cannelini beans and barley, and the other using great northern beans with quinoa. This recipe was created for an in-store demo about the virtues of plant-based protein. Beans are the easy answer to the inevitable ‘where to you get your protein’ question, but many people are still learning that whole-grains (and vegetables too!) are great sources of protein as well. Need more convincing? Check out this post about plant-based sources of iron, calcium, protein, and flavor.
clearly, this is a huge recipe; make it for your next party!
Whole-Grain White Bean Soup
2 Tablespoons olive oil, plus more for serving
½ cup diced yellow onion
1 cup sliced white mushrooms
1 cup diced celery
1 Tablespoon dry yellow mustard
2 teaspoons chopped rosemary (fresh or dried)
½ teaspoon sea salt
Freshly ground black pepper to taste
5 cups cooked white beans, any type (home-cooked works, but canned makes for a creamier soup)
2-3 cups vegetable stock
2 cups water (more to taste)
2 teaspoons chopped rosemary
1 Tablespoon fresh lemon juice
2 cups cooked barley, quinoa, or other whole grain goodness
saute your veggies until soft and squishy
- In a large saucepan, heat oil until bubbling. Add onions, mushrooms, and celery. Cook until vegetables are soft, about ten minutes.
- Add mustard, rosemary, salt, pepper, beans, stock, and water. Bring mixture to a low boil. Cover, and simmer for 15 minutes.
- Let cool slightly and then add mixture to food processor or blender. Puree until smooth (blend only some of the mixture for a chunkier soup).
- Return to saucepan and add juice and quinoa, stirring to combine. Drizzle with olive oil before serving, if desired.
one small serving of this soup is very filling!
For most Americans, the focus of this coming holiday will be on the dead bird at the center of the table. But, many of us (vegetarian or otherwise) also spend a lot of time on the supporting side dishes- hopefully everyone will be able to celebrate the bounty available to us by enjoying mashed potatoes, sweet potatoes, that infamous green bean thing, and a host of other dishes. If you are looking for some inspiration to change up your side dish rotation, here are some of my favorite dishes for your holiday table, whether there is a birdie in the center or not (hopefully not!). These dishes are great for just a few family members around a table, but they also work well for big potlucks and ‘family-style’ meals. Blessings for your holiday, whomever you might share it with!
Best Vegetable & Protein Based Dishes:
Curried Quinoa Salad
The Best Baked Tofu
Southwest Baked Beans
Wheat Berry & Carrot Salad
Pumpkin & Cauliflower Gratin
Curried Cauliflower Soup
Pumpkin Miso Soup
Black Bean Cocoa Soup
Red Pepper Pumpkin Soup
Caramalized Banana Creme Pie
Chocolate Peanut Butter Pie
Mixed Fruit Mochi
Vegan Coconut Carrot Cake
Spicy Chocolate Pumpkin Cake
This is a homey and comforting soup for chilly nights. It’s almost entirely vegetable based too, so it’s quite virtuous as well! This recipe was vaguely inspired by the cauliflower soup recipe found in Supernatural Everyday and by one found in Appetite for Reduction (which both rely on a pesto flavor). But quite honestly, everything I cook is inspired by Heidi and Isa anyway, so I should just give those ladies credit for everything I cook!
Anyway, this soup is great. I’ve eaten it with brown rice, lentils, and greens, alongside a grilled goat-cheese sandwich, and just today with some udon noodles, kale, and tempeh bacon. Because the flavor is really simple, you can use it in a variety of meals. Or just slurp it alone, because the potato makes it really filling. Overall, a delicious, easy little soup.
homemade goodness, in a jar
Curried Cauliflower Soup
2 Tablespoons unsalted butter (or earth balance)
1½ cups chopped yellow onion
2 cups peeled and cubed potato (about 1 large)
2 cloves garlic, chopped
3-4 cups low-sodium vegetable broth
4 cups chopped cauliflower (half a head)
2 Tablespoons honey (or agave)
2 Tablespoons tahini
2 Tablespoon Coconut Aminos (optional)
1 Tablespoon curry powder (more to taste)
pinch smoked sea salt (optional)
- In a large skillet heat butter over medium heat. Add onions and garlic and cook until onions become translucent.
- Add potato and cauliflower and sauté for five minutes to brown slightly.
- Reduce heat to low and add 2 cups of broth. Cover and simmer until vegetables are very soft, about 5-10 minutes.
- Add remaining broth and honey, tahini, Aminos and curry powder to blender. Add vegetables and broth in batches, being careful not to overfill.
- Return soup to saucepan and heat over low if necessary. Garnish with a swirl of honey and a pinch of smoked sea salt, if you would like.
soup with udon noodles, greens, and tempeh bacon