Sweet Potato Curry Soup

I made soup and baguettes today. The soup looks prettier, though the baguettes were tasty. I sort of fake this soup recipe, so I am guessing on the amounts!

4 tbsp olive oil
1 medium onion
2 tsp minced garlic
1 tsp minced ginger
3 lbs of sweet potatoes, chopped
2 lbs of white potatoes, chopped
2 quarts of vegetable (or faux chicken) broth
Curry powder
Red pepper flakes
Salt and pepper
1 large can of coconut milk

Add olive oil, onion, garlic, and ginger to your pressure cooker and sauté until onions are translucent.
Add the potatoes, broth, and seasoning and put the lid on. Bring to high pressure and cook for 20 minutes, then allow to come back down. Use an immersion blender or other blender to blend soup, then add the coconut milk and allow to simmer for 10 more minutes.
Serve with crusty bread!

Quick and Easy No-Chicken Noodle Soup

This comes together in a flash and is nice when you feel icky but still need to eat. It really barely needs a recipe!


6 tbsp olive oil
1 tsp Bragg’s aminos
1 package extra firm tofu, diced to 1/3 inch cubes
2 carrots, peeled and sliced thinly
1 onion, diced small
2 stalks celery, sliced thinly
12 cups vegan “chicken” flavored broth
1 lb spaghetti
Salt, pepper, parsley, and oregano to taste


Add 4 tbsp of the olive oil to a large stockpot and sauté onions, carrots, and celery over medium heat until cooked through.

Add broth to pot and turn up temperature to medium high.

In a sauté pan, add remaining olive oil and Bragg’s and sauté tofu until it begins to turn golden brown.

When broth comes to a boil, snap spaghetti into thirds and add to the pot, allowing it to boil for 8 minutes.

Meanwhile, add 2 ladles of broth to tofu and simmer until absorbed into tofu.

By this time your pasta timer has probably buzzed. Check noodles for doneness at an al dente level and then lower temp to medium low and allow to gently simmer 2-3 additional minutes.

Serve by adding desired amount of tofu cubes to bowl and then ladling in broth and noodles.

Vegan Creamy Broccoli Cauliflower Soup

We recently started using Imperfect Foods, which is great because it sends me vegetables and fruits that I didn’t plan to get, and then once I do, I think about what to make with them! Last night, it was this rich and delicious soup.


  • 1/2 cup vegan butter
  • 3 carrots, peeled and sliced
  • 1 onion, diced
  • 1 head cauliflower, broken up
  • 2 bunches broccoli or broccolini, chopped
  • 1/2 cup flour
  • 1 qt veg broth
  • 2 cups unsweetened non-dairy milk (I used soy)
  • 1 bunch of kale, chopped roughly
  • 1/3 cup nutritional yeast flakes
  • Salt and pepper to taste


Sauté onions and carrots in butter until carrots start to soften.

Add flour and stir until vegetables are coated and no lumps remain.

Add broth and milk and whisk or stir to be sure butter and flour are distributed.

Add cauliflower and broccoli and cook until tender.

Using an immersion blender (or regular blender with top vented), blend to desired level of smoothness.

Add kale, salt, and pepper and simmer until kale is tender.

Serve with fresh bread.