Plant-based Health Booster Soup

This plant-based Health Booster Soup is based on a popular recipe for Virus Killing Soup. That one starts with a whole chicken and it’s got amazing flavor!

I wanted to bring all the elements of that delicious soup and make it plant-based.

This version tastes fantastic and has the same warming, healing feel that the original does.

Don’t worry about the amount of garlic being too strong. It really isn’t when the soup is done and it really smells fantastic while it cooks. Don’t worry about the cayenne pepper either. It provides warmth that will clear your sinuses, but it’s not spicy at all.

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Plant-based Health Booster Soup

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Cook Time 50 minutes
Hands-on Time 15 minutes
Servings 8 servings

Ingredients

  • 1 onion chopped
  • 3 stalk celery chopped
  • 6 cloves garlic crushed
  • 1 Tbs olive oil
  • 1 turnip chopped
  • 3 carrots peeled and chopped
  • 8 cups vegetable broth
  • 1 sprig rosemary or 1 tsp. Dried rosemary
  • 1 sprig thyme or 1 tsp. Dried thyme
  • 1/4 tsp cayenne double if you like more spice
  • 1 red bell pepper chopped
  • 1 cup green beans cut in bite-size pieces
  • 1 cup frozen peas
  • 15 oz diced tomatoes with juice
  • 1 cup quick-cooking barley
  • salt & pepper to taste

Instructions

  • In a large pot, cook the onion, celery and garlic in olive oil until the onion is soft.
  • Add the turnip and carrots and cook for about 1 minute.
  • Add the broth, rosemary, thyme and cayenne.
  • Bring to a low boil and cook until the vegetables are tender, about 20-30 minutes.
  • Reduce the heat and add the remaining ingredients.
  • Simmer for 30-45 minutes.

 

The post Plant-based Health Booster Soup appeared first on Eat at Home.

Originally posted at Eat at Home Cooks

Chickpea Sandwiches

We eat a lot of dinners  in the car or on the sidelines during sports seasons. This sandwich is quick to fix and packs really well.

It’s also really versatile and a lot of the ingredients can be kept in the pantry. Feel free to change it up to suit your own tastes and for what you’ve got on hand in the kitchen.

To me, it’s the pickles that make this sandwich. They add a really nice punch of flavor with a little crunch.

If you’ve got access to a garden fresh tomato, it would be fantastic on this sandwich! Unfortunately, those are hard to come by mid-winter, so we’ve been eating ours topped with greens.

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Chickpea Salad Sandwiches

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Easy and quick sandwiches that are plant-based and healthy.
Prep Time 10 minutes
Cook Time 0 minutes

Ingredients

  • 1 15 oz chickpeas drained and rinsed
  • 1 stalk celery diced
  • 1/4 cup diced pickles
  • 1/2 cup hummus
  • salt and pepper to taste

Instructions

  • Put the chickpeas in a bowl and smash them, leaving only a few whole.
  • Stir in celery, pickles, part of the hummus, salt and pepper. Add more hummus if it looks dry.
  • Spread chickpea salad on bread, top with a generous portion of greens and add the top slice of bread.

The post Chickpea Sandwiches appeared first on Eat at Home.

Originally posted at Eat at Home Cooks