Category Archives: Soups

Vegan Mexican Soup




On a facebook group that I follow, a girl posted a mexican soup recipe from her blog Sarahsveganvida, I wanted to give it a try since it’s totally my kind of food. Like always I changed few things. I’m still giving you the link of her recipe. (You can find it HERE)

Is there something better than a hot bowl of soup during the cold Canadian Fall?! 😀

I made a batch of homemade corn tortillas to eat with the soup. Feel free to serve it with what you like!




1/2 cup of uncooked organic brown rice

2 cups of small red kidney beans

Olive oil

1/2  onion

3 green onions

3 garlic cloves, minced

1 stalk of broccoli (mostly the top part)

2 large carrots

1 green bell pepper

1/2 Jalapeno pepper

(you can skip it)

3 cups diced tomatoes

5 cups vegetable broth

1 1/2 tablespoons of mexican chili powder

2 1/2 teaspoons garlic powder

2 1/2 teaspoons cumin

2 teaspoons oregano

redbeans brownrice

carrots1 broccoli


Cook the rice.

While the rice is cooking, wash and peel the veggies. In a food processor, pulse them 2-3 times to chop them.

In a large pot, heat some olive oil. Saute the onions (2 kinds) and garlic for 2-3 minutes. Add the spices, cook another minute. Then add the veggies. Cook for another 4-5 minutes.

Add in the vegetable broth and the diced tomatoes. Bring to a boil over medium-high heat. Reduce the heat and simmer on medium heat for about 20 minutes.

After 20 minutes, add the beans and the rice. Cook another 3-4 minutes.

Remove from heat, serve and enjoy!


Vegan Wonton Soup


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Every meat eater would be fooled by this vegan wonton soup.. (haha I have to try it with my dad!!) Anyway it’s a thousand times better than the ”Real deal”. I’m now a big ginger fan (don’t ask me what happened, I don’t know.. back in the days I used to hate ginger, now I could eat ginger all day long, haha (ginger and cilantro) so in my recipe there is a lot of ginger, not too much to be annoying, but enough to be powerful! yay! Power to the ginger! haha! 😉

Everyone should try making their own wrappers.. it’s super easy. Okkkk it’s more work than buying them but homemade is always better and so rewarding.

Usually I’m making my wontons/dumplings in another way, but today I tried my little press.. and it’s way easier, faster and they don’t open while cooking. No more empty wonton in the soup, that’s awesome!

Is there something better than a hot bowl of soup during a cold Canadian winter? 😀


Awwww I still can’t believe that last week little Axel turned 2 months already… time is going by soooooooo fast!!! Soon enough she’s be running around with her big sis and big bro.

Life is good.


45 pieces / 4-6 people



* 200g extra-firm tofu

* 6 garlic cloves

* 6 mushrooms

* 6 green onions

* A big chuck of peeled ginger

* 2 medium size carrots

* 2 tablespoons soy sauce

(I use the real deal, not the super salty kind that you can find at the grocery store)


* 4 cups all purposed flour

* 1 teaspoon salt

* 1 1/3 cups water ( a little more if needed)


* 12 cups vegetable broth

* 5 tablespoons soy sauce

* 4 teaspoons sesame oil

* 3 tablespoons grated ginger

* 1-2 green onions, sliced

GARNISH (optional)

* Green onions, sliced

* Cilantro, chopped

firmtofu carrots1



* In a food processor, combine garlic, ginger and tofu. Pulse until the tofu is all crumbled. Put the mixture in a large bowl.

* In the food processor combine the carrots, green onions and mushrooms. Pulse until everything is all in tiny tiny pieces. Combien this mixture to the tofu mixture in the bowl. Add the soy sauce and set aside.

* With a stand mixer or by hand, mix the flour, salt and water together. Knead the dough until you reach a ”smooth” dough texture. Let rest at least 10-15 minutes (it will become softer).

* For this step I used my pasta maker, but if you don’t have one, there no problem, you can just use a good old rolling pin. divide the dough in few balls, roll them a little bit then press them with the pasta maker (or with the rolling pin). the dough need to be thin, not to thin to break, but thin enough. (who loves a wonton with tons of dough… not me!) Cut squares.

* Now it’s the longest step starting… the one where you have to form all these wontons. Like I said before, I used a little press (filling in the middle, water on the side), but you can form your wonton by hand too. You put some filling in the middle, put a little water on the dough them form a triangle.

* Once all the wontons are done you can start the broth.

* In a large pot, combine the vegetable broth, grated ginger, soy sauce, green onions and sesame oil. Bring to a boil (medium-high heat) . Add the wontons. Boil until they are all floting on top, you’ll see it’s hard to miss when they are cooked because they will also change color.. they will become kind of glossy and translucid.

* Garnish, serve and enjoy! 🙂

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Vegan Spinach Soup




Nothing too fancy.. but soups even if they are super easy and cheap.. are ALWAYS so good and comforting.

Yesterday I did a spinach soup since we had a lot of fresh baby spinach in our refrigerator 🙂

Spinach is very good for pregnant women (well it’s good for everyone even while not pregnant or for men too). Spinach provides vitamins C and E.Those vitamins help reduce the risk of eclampsia and contain high levels of folate, calcium, and iron.


4 bowls


* Olive Oil

* 1 large onion, chopped

* 3 garlic cloves, minced

* 5 cups vegetable broth

* 1/2 teaspoon ground turmeric

* 1 teaspoon ground cumin

* Salt and pepper, to taste

* 3 cups diced and peeled potatoes

(3 medium size potatoes)

* 5 cups fresh spinach

babyspinach potatoes


* In a large pot, heat (medium-high) oil, onion, garlic, salt, pepper, turmeric and cumin for 2-3 minutes or until the onions are softening.

* Add the potatoes and the vegetable broth. Stir and when the mixture is boiling, reduce heat and and simmer for  about 15 minutes or until the potatoes are cooked.

* When the potatoes are tender, add the spinach and cook for another 1-2 minutes.

* Remove from heat and with a blender, puree until smooth.



Leek & Apple Soup



Fall is finally here.. yeahhhh! It’s my favorite time of the year!! 😀

It was kind of starting to be cold outside.. but for the past few days it’s like summer again… but it doesn’t matter, it’s soup & homemade bread season anyway, haha!

Yesterday I wanted to do something with the giant leek I bought at our local producer for 1$ and with the tons of apples we have since we went apple picking… so I made a soup!

Soups are awesome, they are super cheap to make, super tasty, hot and comforting.. I cannot ask for more!


Ohh less than 66 days and I’ll have my 3rd child in my arms… Can’t wait!!!

My kids are my everything, they are making me a better person, they opened my eyes about life, they showed me what true love is..

Being their mom is a true blessing, I cannot thank life enough for the chance I have.


4 bowls


* 2 tablespoons olive oil

* 1 very large leek

(Mine was enormous)

* 2 large apples, peeled and cored

* 5 medium/large potatoes, peeled

* 5 1/2 cups vegetable broth

* salt and pepper to taste

* 1 1/2 tablespoons Herbe de Provence

leek pomme


* In a large pot, heat (medium) olive oil and leek. Cook until they are soft, not more than that.

* Add apples, potatoes, broth, herbes de provence, salt and pepper. Stir and when the mixture is boiling, reduce heat and and simmer for  about 20-25 minutes.

* When the vegetables are tender, remove from heat and reduce with a blender, until you have a smooth texture.

* Decorate and serve with homemade bread (optional) and enjoy!


Vegan Lentil & Spinach Soup




Finally, I’m posting recipes again!

Haha after many many weeks of  ”all day sickness” I can finally eat, haha! No seriously, I was able to eat but less than my 3 years old daughter. I was always feeling like crap, always having nausea, but hey it’s kind of going in the right direction now (after all I’m starting my 2nd trimester this Tuesday). Yay!

This soup is easy, cheap, delicious and packed with good things I need while pregnant (but hey good for regular people too, haha!)




* Olive oil

* 1 large onion, chopped

* 4 carrots, peeled, diced

* 1 teaspoon cumin

* 2 cups crushed tomatoes

* 1 cup dried red lentils

* 2 cups vegetable broth

* 2 1/2 cups water

* salt and pepper, to taste

* 7 cups young spinach, chopped

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* Heat a pot over medium heat. Heat the oil, the onion and the carrots for few minutes until they are soft. Add the cumin then cook for another minute.

* Add the tomatoes, broth, water, salt and pepper and lentils. Cover and let simmer for 10-15 minutes on medium heat or until the lentils are cooked and the carrots tender.

* Add the chopped spinach, let cook for another 2-3 minutes.

* Remove from heat, serve and enjoy!

Minestrone Soup (Slow cooker)





I love soups! It’s always super comforting. But not only that, it’s the perfect meal to clean your fridge. It’s delicious, easy, cheap and you don’t throw anything in the garbage, how could it be better?

So since I had leftovers cooked pasta, leftovers cooked navy beans, a big bag of fresh spinach to finish and parsley to use I decided to make a soup! Minestrone soup are the easiest, you can use the veggies you want, the seasoning you want, just keep the basics.. crushed tomatoes, vegetable broth, veggies (carrot and celery are common in minestrone soups), beans and pasta. I used the ingredients that were available in my house, but sometimes I don’t use beans or use other veggies such as zucchinis..  Finally my soup was very big (not my fault I have a large slow cooker, haha) so I ate some for 2 days, haha!




* 6 cups vegetable broth

* 3 cups crushed tomatoes

* 1 1/2 cups cooked navy beans

* 4 cloves garlic, minced

* 1 large onion, chopped

* 3 stalks celery, sliced

* 2 large carrots, diced

* 1 cup green beans, sliced

* 1 cup peeled and diced small potatoes (about 4)

* 2 tablespoons fresh parsley, chopped

* 1 1/2 teaspoon dried oregano

* 3/4 tea dried thyme

* 1 teaspoon Herbes de Provence

* Salt and pepper, to taste

* 1/2 cup corn

* 4 cups spinach, chopped

* 1-2 cups cooked pasta


* In the slow cooker, combine all the ingredients except for the pasta, the corn and the spinach. Mix.

* Close the lid and cook for 6-7 hours on low. Add the remaining ingredients (pasta, corn and spinach) and cook for another 15-20 minutes.

* Serve with homemade bread (hehe) and Enjoy.


Vegan curry & Coco Soup




I really love one of the vegan books I have.. it’s the one called  ”ISA DOES IT” by Isa Chandra Moskowitz. I love this lady.. a lot! You can learn more HERE (facebook page)

Yesterday I decided to try one of her soup recipe. I changed few things, and changed quantities, but the idea is still the same. A delicious soup made of coconut milk and curry.


The result was super delicious, I guess her final result is as good as mine, hehe! (Not my fault, I’m always changing everything, hahaha). Everyone enjoyed it, even big boy Auguste. I’m not surprised he love to eat.. EVERYTHING! The best part in all that… there is leftovers for today’s lunch! 😀




* Olive oil

* 1 medium onion, chopped

* 5 garlic cloves, minced

* 2 tablespoons fresh ginger, grated

*6 cups vegetable broth

* 1/2 cup basmati rice

* 2 1/2 tablespoons curry paste

* 2 cups of diced sweet potatoes

(Around 3/4 pound or 2 small potatoes)

* 4 cups packed kale (1/4 pound), coarsely chopped

* 1 2/3 cups coconut milk

* 1 lime (for the juice)

currypaste cocomilk

sweet potato kale



* Heat a pot over medium heat. Heat the oil and the onion for few minutes until they are soft then add the ginger and garlic. Continue to cook for 1-2 minutes.

* Add the rice (rinse it before) and the broth. Mix then bring to a boil. Once it’s bowling, lower the heat to medium-low. Add the curry paste (mine is not super super hot, but you can use a very spicy kind if you want to), the sweet potatoes and the kale. Cover and let simmer for 10-20 minutes or until the sweet potatoes are tender and the rice cooked.

* At the end, add the coconut milk and the juice of one lime. Add salt if you want (I didn’t).

* Remove from heat, serve and enjoy!


Vegan Asian Soup (slow cooker)





First of all, that dish is kind of spicy, not the spicy that makes you drink a gallon of water but just enough. My 11 months old son liked that soup, but he like spicy food, especially Indian food, hehe.

I love using the slow cooker, it’s so easy, so quick, doesn’t use a lot of electricity and few hours later everything is done, how fun is that! I found a recipe that looked like that in a book I have about vegetarian slow cooker recipes, so I kept the idea in mind. Next time I’ll try with enoki mushrooms, you know that long and thin weird looking white mushrooms.. The funny thing is that almost all the spicy flavor is when you eat the bok choy, hehe. My husband (sine just like me he’s working out each day and is kind of dieting) was very pleased with that soup, not a lot of calories, he was feeling full after and it’s only good thing for him (and the rest of the family too).

I love soups, especially during winter.. because in Quebec Spring doesnt look like if it was coming any days.. we had a storm last week and now it’s cold. Sunny but not hot to make all that snow melt. I cannot wait to be spring/summer so I’ll be able to work on my garden with my big girl. Send us some sunshine hereeeeee! Buh!




* 3/4 pound (350 g) of bok choy

(I used 2 mini boy choy)

* 1 pound extra firm tofu, pressed and diced

(Pressing is optional, but I always do it here)

* 1/2 pound (225 g) white mushrooms, sliced

(You can use another kind too such a crimini)

* 5 garlic cloves, minced

* 4 cups water

* 4 cups vegetable broth

* 1 teaspoon sambal olek

* 1 teaspoon crushed chili peppers

* Salt (to taste)

* 1/4 pound (115 g) shitake mushrooms, sliced

* 250 g rice vermicelli (4 squares)

(I used spinach pasta, but you can use regular too)

bokchoy firmtofu

mush shitake



* Separate the leaves from the bok choy and wash them. Place them all on the bottom of the slow cooker.

* Add the rest of the ingredients on top of the bok choy.

* Close the lid and cook for 6 hours on low. Add the shitake and cook for another 15-20 minutes to prevent the shitake mushrooms from getting mushy.

* Cook the rice vermicelli.

* In a bowl, place the noodle first, then the soup.

* Serve and Enjoy.



Vegan Pea Soup




Tonight we ate a hot bowl of pea soup for dinner. It’s always so great to eat soup (stew or chili too) during the cold season, because spring is not there yet, it’s warmer than the past two months for sure, but we are still supposed to have snow tomorrow (awwwwwwwww!). It was a big hit with my big boy Auguste, well I wasn’t surprised, he love beans.. a lot!!! He’s like his mom, hehe.

Yeahhh I received the julienne peeler I ordered the other day. Can you believe that.. a kitchen tool that I didn’t had.. hahahaha! (to quote my husband, haha) Finally!! I can put tiny cute julienne on soups now (well in dishes too, at first I wanted it to do zucchini julienne)





* 2 cups green split peas, rinsed

* 1 large carrot, chopped

* 3 celery stalks, chopped

* 1 large onion, chopped

* 4 garlic cloves, minced

* 6 cups vegetable broth

* 1/2 teaspoon Herbes de Provence

* 1/2 teaspoon dried basil

* 1/2 teaspoon cumin powder

* Salt & pepper (to taste)

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celeri onion


* In a pot, combine all the ingredients and bring to a boil. Reduce heat, cover and let simmer for 50-60 minutes or until the green peas are tender. Don’t forget to stir during the cooking.

* Remove from heat and puree in a blender (thanks to my awesome ninja blender, the soup was smooth in 5 seconds, hehe).

* Garnish (optional), serve and enjoy!




Vegan Beans & Pasta Soup


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This soup is just super simple, super delicious and super healthy.. it’s only good stuff for you!

Everyone liked it here, even my big 8 months old (tomorrow) big boy, hehe! Still can’t believe he’s already turning 8 months old! Awww time is going by so fast!!!! Soon Dalie will turn 3.. awww! Hope this month the fertility treatments will bring me a positive test (to have baby 3) I’m so excited! Send me good vibes!



4-6 bowls


* 3 cloves of garlic, minced

* 1 large onion, chopped

* 2 cups kale, chopped

* 2 carrots, peeled and diced

* 2 celery stalks, sliced

* 1 green zucchini, diced (I kept the skin on)

* 2 cups white mushrooms

* 6 cups vegetable broth

* 4 cups water (or more if you want your soup more liquid)

* 1 1/3 cups uncooked small pasta (Mine were stars)

* 2 cups cooked mixed beans (or any other kind of beans)

* 1/2 cup tomato paste

* Salt and pepper, to taste

* 1 teaspoon Herbes de Provence

* 1 teaspoon dried parsley

* 1/2 teaspoon dried basil leaves

mixedbeans pastastars

carrots1  kale


* Wash, peel and cut vegetables.

* In a pot combine over medium heat veggie broth, water, onion, garlic and veggies. Simmer for about 20 minutes or until the veggies are tender.

* Remove from heat and pour into a blender (I needed two shots). Process until everything is liquid. (Oh yeah I love my ninja blender, haha!) In the same pot, pour again the mixture.

* Over medium heat,  add beans, pasta, tomato paste, salt, pepper and the herbs. Cook for another 10-15 minutes (or until the pasta are cooked).

* Remove from heat and serve!