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Vegan Soup with Soba Noodles - Recipe Cost

Keep Warm with Hot Soups!

Whether dropping by the cleaners, or heading to Braddock Express to pick up a Diet Coke, I’ve been getting stopped by friends, and sometimes strangers with the same question, “It’s so cold, and I’ve been under the weather….do you have any good soup recipes?”

Soup is an excellent food choice for these cold winter days. Not only does soup warm your bones, it also provides hydration for our bodies; something that is often neglected during the winter months. Soup can be enjoyed anytime during the day; morning, afternoon and night. It’s easy to exercise your creativity with different types of broths, veggies, and proteins; nothing is off limits. Try different starches in your soups such as gnocchi, wild or brown rice, potatoes, (sweet, new, or Yukon), spaetzle, tortellini, orzo, dumplings…the possibilities are endless!

One of the good things about making soups is that it enables you to get rid of some of the left-over foods in your refrigerator. Any scraps of vegetables, chicken, beef, and other items can all be combined to make an original, delicious concoction.

Here is a vegan recipe I came up with recently. It’s easy to make, and can keep for at least one week in the refrigerator.

Vegan Asian Vegetable Soup with Sweet Potatoes, Butternut Squash and Soba Noodles

Ingredients:

1 cup peeled, chopped sweet, or Vidalia onion

1 shallot, minced

½ each of sliced yellow, orange, red, and green peppers

1 can of good quality, organic coconut milk (approximately 13 fluid ounces)

Salt and pepper to taste

Directions:

Place the broccoli florets, chopped peppers, water chestnuts, tofu, blanched sweet potatoes and butternut squash, and eggplant in the soup pot on low heat, and continue to cook for ten minutes.

Chef Chuck

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