Tag Archives: soup

Chik’n Noodle Soup

Oh! How I love comfort foods! But boy! Do I hate being sick!

I have finally manged to catch the bug that has been floating around. No fun. While I spent most of my Sunday glued to my couch with a box of tissues and hot cup of tea, I did manage to peel myself up on Monday to make myself some delicious soup. Here’s my vegetarian version of the original classic:

What you will need:

  • 2 Quorn Chik’n Cutlets
  • 1/2 onion, chopped
  • 2-3 stalks of celery, sliced
  • 1 large carrot, sliced
  • 6 cups of vegetable broth
  • 1 bay leaf
  • salt & pepper
  • poultry seasoning
  • 1/2 bag of No-Yolks Eggs Noodlescooked, drained, and drizzled with olive oil (to prevent them from sticking together)
  • 1 lemon (optional)

Makes about 4 servings.

Get out your stock pot, give the bottom a turn or two of olive oil. Add the onions and celery and cook until the onions are translucent. 

Meanwhile, sear the chik’n cutlets in a pan. Season the cutlets with salt, pepper, and poultry seasoning. This will add a great flavor to the chik’n. Once cooled, chop into bite sized pieces.

Next, add the vegetable broth, bay leaf and a few extra shakes of the poultry seasoning to the pot. Add carrots and chik’n. Simmer until carrots are tender, but not mushy.

Be sure to check your seasonings to ensure your broth is not bland. If it is, perhaps add some more salt and poultry seasoning.

Now it’s time to get out your bowl. Put a handful sized amount of noodles in the bottom and then pour your soup over the top of it. 

My favorite is to squeeze a little lemon juice over the top. It is optional, but I recommend giving it a try.

This soup is so good I found my Sweetie getting a late night bowl at 11 p.m. Haha! Busted! Totally busted!

What is your favorite soup?

Until next time, I send you peace, love, and good energy.



Creamy Potato Soup (Vegan)

Over the last week it got very cold here in Nevada. We even had some snowfall in the mountains (hooray for ski season!) Although – it did botch my plans for a mini motorcycle trip on Friday. I’ll get over it – there will be plenty of opportunities to take Black Beauty out. (I call my bike Black Beauty, I’m a dork, I know – it’s awesome.)

What goes great with chilly weather? Fluffy sweaters, flannel blankets and warm creamy soups! I came home yesterday and whipped up this little number. I hope you enjoy it!


  • 1/2 onion chopped
  • 3 celery stalks washed and sliced
  • 2 carrots cubed
  • 5-7 medium potatoes, peeled and cubed
  • 2 cloves of garlic, chopped
  • 8 cups of vegetable broth, I used 1/2 mushroom base 1/2 veggie bullion cubes
  • 1 T. Rosemary
  • 1/2 tsp. crushed bay leaves
  • 2 T. brown rice flour (or whatever flour you want)
  • 2/3 c. unsweetened soy milk (or non-dairy milk of your choice)
  • 2 T. Nooch (optional)
  • Vegan sour cream for garnish
  • salt & pepper to taste

Serves 4. Use organic ingredients when you can.

First, give the bottom of your soup pot a good swirl or two of olive oil. Add onions, cook for 3-5 minutes, add celery, carrots, cook for another 3 minutes. 

Then add the broth, garlic, rosemary, bay leaves, and about half of the potato cubes. If you don’t want your potatoes to oxidize, cut and cube half of your potatoes for this part. Then we will put the other half in towards the end of the cooking process. 

Cook for 30-45 minutes. I had time to kill until my sweetheart got home so I cooked mine for about an hour. I’m sure this recipe could be cooked in under an hour.

Then get out your stick blender or regular blender and blend it all together to create the creamy base for your soup. If you use a blender, make sure to cool the soup slightly before blending. I used my stick blender and shoved it right into the pot on the stove.

Now add the milk, nooch and the rest of the potato cubes. Next, you’ll want to make a slurry in a jar using the 2 T. of flour and about 3 T. of water (or milk). A slurry thickens the soup, so you want to put the water and flour in a jar, put the lid on tight and shake it up, now add that to your soup. 

Cook for about 20 minutes until the potato cubes are soft and the soup is slightly thick and creamy. Make sure to check your seasonings … I found mine needed some additional salt and pepper.

Ladle a good amount into some soup bowls, top with a dollop of sour cream and enjoy the creamy goodness. I served mine with some toasted naan bread for dipping. It was delish! Bowls were licked clean last night – hooray for no dishes! (Kidding!)

What’s your favorite way to stay warm? I would love to hear your thoughts in the comments!

Until next time, I send you peace, love, and good energy.