Happy chocolate-covered Sundae… oops, I mean Sunday.
Here was my lunch yesterday: Italian Kitchen Sink Soup, an organic peach, and two slices of buttered (Earth Balance) Ezekiel toast. Just like with some of my stir fries and salads, this soup came about due to a need to “save” a bunch of veggies in the fridge. Don’t let the laundry list of ingredients intimidate you; this soup is simple to make. And you can substitute whatever veggies you have on hand. (Also, feel free to ignore the gram measurements. I listed them for those of you who like to be exact, but normally I don’t bother weighing veggies when I make soup. It’s kind of hard to mess up a soup, you know?)
Italian Soup
- 1 16oz can diced tomatoes (such as Muir Glen Italian Style)
- 1 28oz can whole tomatoes, drained and cut
- 1 red pepper, sliced (110g)
- 1 package sliced mushrooms (250g)
- 1 head cauliflower (500g)
- 1 onion, sliced (100g)
- 4 garlic cloves, chopped
- optional: 2 tbsp olive oil
- 2 mini cans tomato sauce
- 1 quart broth (such as Imagine No-chicken broth)
- 4 cups water
- 1 tsp dry oregano
- 1 1/2 tsp dry basil
- 1 1/2 tsp salt (or to taste)
- 1/2 tsp garlic powder
(I sauteed the onion and garlic in the oil first, but if you want to omit the oil, just skip this step.) Combine all ingredients in a big pot. Bring all ingredients to a boil, then cover and simmer at least 2 hours. Makes a ton! Who doesn’t love leftover soup?
Come back Tuesday and I’ll show you what I ate for dessert:
What are your latest recipe creations?
Here’s the rest of my “recently-created recipe” list that didn’t make it onto yesterday’s post: soy-free banana yogurt, healthy chocolate milkshake, mint chocolate chip pudding, pecan pie babies, German chocolate babies, red pepper soup, Christmas pie, voluminous oat bran, oatmeal pudding (a new version), black-eyed-pea dip, and chocolate-cherry protein ice cream sundae. I told you it was crowded up in the brain of CCK.
Laura says
a DELICIOUS sounding recipe! although the term “kitchen sink” makes me feel a bit sick! xx
WineDineTv says
Great vegan recipe! Would love to share it ( with credit to you of course) on our website.
Thank you,
Judit & Corina
Chocolate-Covered Katie says
Sure thing :). I’m always up for sharing vegan recipes with as many people as possible.
A Teenage Gourmet says
I invented my own autumn salad. It’s my latest post. 🙂
spoonfulofsugarfree says
Whoa…That is a long list of recipes 😉 But that looks like dark chocolate, melted into muffins liners and filled with coconut butter! (Am I right?)
Chocolate-Covered Katie says
Yes ma’am! Coconut butter cups :).
Mara says
Put some mint extract in the coconut butter before enveloping in chocolate and you have an AWESOME home-made peppermint patty!! =D
Chocolate-Covered Katie says
Ah, a reason to make more!! Like I needed a reason… 😉
jen says
hey katie, long time no talk! i’ve been visiting, but i don’t have the luxury of much commenting time. soup looks good–especially since fall is really really here. i have a shameless request for ya: would you mind plugging my blog? i’m trying to increase traffic to get my foodbuzz count up so i can donate 1/2 my check to charity. to do this i need to generate at least 10,000 visits-(not comments, just hits) a month. in november, i really want to make a big splash and have 1,000,000 hits. i don’t think this is impossible–especially if i can get the word out to other bloggers. stop by TPITAV for more details!
Jess from Midwest Vegan says
I just bought some Amazing Grass Chocolate Superfoods powder and I’m super excited to try some fortified Brownie Batter pancakes a la Katie. 🙂
I had to buy the stuff on Amazon since I live out in BFE, but I’m sure it’ll be worth every penny (it has great reviews for tastiness, and that’s always a bonus!).
Chocolate-Covered Katie says
Woah, we are SO on the same wavelength. I haven’t had the pancakes in almost a year, and I *just* made some of the dry ingredients up today to make pancakes for tomorrow! I hope you like them!! 🙂
rachel says
I’ve just discovered chestnut flour and im obsessed! made crepes yum
Averie (LoveVeggiesAndYoga) says
I betcha that is a peppermint patty that you kinda healthifed! I have a peppermint patty recipe on my site and would love to hear your spin! And if it’s not a peppermint patty, then I am really interested b/c it looks awesome!
Love this soup recipe b/c it just uses up….everything 🙂 I do stir frys when that happens.
Read your email just now. I agree on all points…ok Ill email you cuz well, it’s just better 🙂
xo
Moni's Meals says
great soup recipe! I think it is a peppermint cup or a dark chocolate cup with white chocolate filling(no brainer w/ the colors) if it is. 🙂
indiechic927 says
That soup looks amazing! And, I’m obsessed with Ezekiel Bread. It’s like my favorite. I always have some on hand. I’ve heard about the French Toast trick, but haven’t tried it myself. I’ll have to do something about that soon. (: Let the experiments commence!
P.S. What do you study in college Katie? (This was a random thought that’s not really relevant to the post, but hey… 🙂 )
Chocolate-Covered Katie says
Hey girl!
Yay, a fellow Ezekiel lover. Well, I admit I’m not a LOVER yet. But I’m getting there. I just don’t like dry bread. But I DO like how the Ezekiel isn’t sweet. (My parents eat Oroweat double-fiber bread, and I’ll snag a piece every now and then, because it’s so soft, only to be let down by how sweet it is… even when prepared in a savory way.)
Anywhoos… about college, I was majoring in Spanish, because I am super-good at it… but I finally realized, “Hey, just because you’re good at something and have a lot of credits in the area, doesn’t mean you should major in it if you’re not in love with it!” I just couldn’t see myself as a translator or Spanish teacher or anything like that… so I cut my losses and switched. Ooh sorry for the long rambling!