The Daily Beet

05 Dec Saving Time with Char: Quick Soup!

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Dinner in a Few Minutes

Sometimes, I just don’t feel like cooking.  Sometimes, my freezer is bare.  Sometimes, the day just gets away from you!  And sometimes, I want a magic Plant-Strong Kitchen Genie to show up in my kitchen.  No genies have appeared just yet.  And with that clock ticking, I wanted to share with you what I made today.

Ever have one of those days where everything seems to go wrong?  And then, when that happens, by the time you get to the idea of making dinner, well, the day is just gone.  So, here’s what I did today, and it was the MOST fun.  It is based, sort of, on what I had for lunch yesterday when I was in New York City with friends.

For a quick and easy option for a hearty winter soup, I suggest this delicious time saving soup.  You will love me for suggesting this…

Quick and Delicious Time Saving Veggie Soup

Ready made Mire Poix (diced carrots, onions, celery)

8 ounces of shredded Brussels Sprouts (these came in a bag)

12 ounce bottle of carrot juice

1 quart of low sodium veggie broth

2 Sprigs of fresh Rosemary, or as I like to call it, “RoMa”

Juice of one lime or lemon

Your favorite spices (I used garlic, ginger and pepper)

Can of your favorite beans

Nutritional Yeast (about a ½ cup)

Garnish of finely minced kale

  1. Saute the mire poix and Brussels sprouts in carrot juice.  Saute until the vegetables are translucent.
  2. Add broth and RoMa.  Simmer for about 20 minutes on a medium heat in a covered pot.
  3. When the veggies are done, add two cups of water.  Season.  Add lemon/lime juice.
  4. Remove about 2 cups of the soup mixture, and blend it in your food processor.  When pureed, add to your soup mixture.
  5. Add can of beans (that you  have rinsed well),  and simmer for about 10 minutes.
  6. Add ½ cup of nutritional yeast.

Quite seriously, it took me five minutes to open packages, and sauté.  This is a quick and delicious soup.  You should get about two quarts of soup.  It is so delicious.  And I love the fact, that although I didn’t have the time to chop and dice, I was still able to make a delicious soup that was warm, nutritious, and totally plant-strong, that was made with fresh vegetables.

Sometimes, life just gets in the way of being plant-strong, but there’s always a way to eat the kinds of food that serve us well.

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Char Nolan for Engine 2
Char Nolan

Char Nolan is a blog contributor and Engine 2 Extra Coach. She's been plant-strong for almost five years. From Philadelphia, she works in the plant-based whole foods arena, and is also the "vegan features writer," for the "Town Dish." She's lost a great deal of weight from being plant-strong, practices yoga, and is always dabbling in her kitchen to create new, plant-strong recipes. Armed with a degree in public health, Char also holds a certificate in plant-based nutrition from e-Cornell.

  • Tara Fraser Kemp
    Posted at 08:12h, 06 December

    I’ve never used carrot juice in soup before! Great idea, Char! 🙂

  • Alocasia
    Posted at 12:37h, 06 December

    Is there a particular brand of carrot juice you used? My concern is GMOs and organic companies that support GMOs. I guess I could juice my own. In any case, this sounds excellent.

  • Char Nolan
    Posted at 17:54h, 06 December

    I make my own carrot juice. More economical.

  • Alocasia
    Posted at 09:20h, 08 December

    That’s what my husband said….lets just juice our own. We had the soup last night. Delicious, and so easy to prepare. Thanks.

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