Vegan Garnet Soup
Friday lunches are most always some play with leftovers and the last of the week’s produce to make way for the new stuff. Today, I had a little leftover red quinoa that I was sick of moving around the fridge; I tore up a little kale, steamed it, and tossed it on top of the quinoa. I also had a chunk of tomato I didn’t want to go to waste so I cut it up and threw that on top. For something so simple it was really tasty! Have I ever mentioned I love leftovers??
I pride myself on keeping tabs pretty well on my produce so that none goes to waste, but when I was pulling out my lunch I noticed a carton of organic strawberries pushed to the back. I think I forgot about them because I couldn’t even decide if I wanted to buy them or not when I was produce shopping last week, so my brain must not have taken inventory. Luckily, they were still good and about to become a side dish to our lunch. I simply chopped off the tops and put the strawberries in little dishes, topping them with a touch of rice whipped cream. After checking the nutrition facts and seeing that the whipped cream was only 10 calories per 2 tablespoons, I didn’t feel too bad about the additional 10 calories.
This afternoon I set out to make a vegan soup that could slow cook in the crock pot all afternoon while we did the grocery shopping and be ready for us when we got home. Dinner would be taken care of and it would utilize some of the produce I had on hand! We did our shopping- I was super excited to find Gardein on sale for $1.99 a package- and came home to an absolutely delicious smelling house. The soup was so good, I might even say divine! All of the flavors come together to create something comfortable and yet a little different than the usual. Seriously, one of the best soups I’ve had in a long time, loaded with garnet yams, daikon, kale, and red lentils. Yum! This soup makes enough to feed a lot, at least 6-7 bowls, or one family for a couple of meals.
- 8 cups water
- 2 cups red lentils
- 2 large garnet yams, peeled and cut into large chunks
- 1 large daikon, peeled and cut into large chunks
- 3 cups kale, chopped
- 3 tablespoons vegetable bouillon paste
- 1 teaspoon basil
- 1/4 teaspoon thyme
- 1/4 teaspoon coriander
Pour water into crock pot and stir in bouillon paste until dissolved. Add in basil, thyme, and coriander followed by red lentils, yams, daikon, and kale. Cover, set to high, and cook for 5 hours. Enjoy!