Hello Veggie Lovers,
It has been a while, but I’m back again with new inspiration, stories and recipes!
Yesterday, I taught a fun class on Plant-based cooking for an audience of 12 at my favorite health food store. I’d been asked to make “comfort food”, so I made “Pete’s Shepherd Pie” (link to recipe is at the bottom of this) and also Lani Muelrath’s “Simple Vegetable Soup” – the template for this is in Lani’s awesome new book, The Plant-Based Journey on page 114 along with so many other delicious recipes. Plus I also made a vegan chocolate mousse. I asked Lani’s permission to share my version of this recipe with you all and she said yes! Thank you, Lani!
The group I taught was 11 non-vegans to one vegan and I wish I’d had extra copies of Lani’s book with me because it is full of excellent advice & tips for how to transition to a plant-based diet! The Plant-based Journey has been recommended by many top-notch doctors and once you read it you’ll understand why!
One participant commented, “The soup was “Da Bomb!” They all loved it! Enjoy, it’s still a bit chilly out!
Here’s the recipe:
Lani’s Simple Vegetable Soup Template
Adopted from Lani Muelrath’s book, The Plant-Based Journey
3 – 5 large root vegetables (ex. carrots, potatoes)
2 large onions, coarsely chopped (red gives more flavor)
1 large bunch dark leafy greens (ex. kale, chard, spinach)
½ cup dried shiitake mushrooms (dried shiitakes for stronger flavor)
1 cup lentils, soaked overnight or precooked to minimum time
2 containers of Organic Vegetable Broth (32 oz. each)
Vegetable bouillon, miso paste, salt, or other soup seasoning and spices to taste.
Adding fresh and finely cut Rosemary gives it extra flavor.
Coarsely chop the root vegetables.
Pour the vegetable broth into a large pot and heat. Then add the root vegetables and cook for about 10-12 minutes. Check the potatoes with a fork. You do not want them mushy.
Add the seasoning spices, pre-cooked lentils, shiitake mushrooms and the dark leafy greens. Cook for another 3-5 minutes. Serve.