Happy Wednesday!! I’m excited about today’s post because even though my Peaches and Cream Green Smoothie was the first recipe video I posted, the video I’m posting today was the actual first video I made. To be totally honest, I really resisted doing video for a long time. But I have no idea what I was so afraid of, because I’ve actually been having a blast making these videos!! I know I have a long way to go towards improving them, but I hope y’all have been enjoying seeing how my recipes are made :)
Today’s recipe is an iteration of something I make all the time in my home – veggie soup with Old Bay seasoning. And you may be like, “Old Bay? In soup?!”, but if you’ve never tried this combination before, I think you’ll really like it. Of course, if Old Bay’s not your thing, feel free to add in any other seasonings, like paprika or garlic powder. And also feel free to add in any other veggies that you like, or even some chickpeas, kidney beans, or lentils for extra protein! Just be sure to taste as you go, and you can’t go wrong.
Something I want to note today, is that I feel like my posts have changed a little bit here on W+F. From 2015-2017 I was going through some really hard times, and every week I was pouring a little bit out of my soul here. You know what they say, a sorrow shared is a sorrow halved. But now that my life is going well, I don’t have anything to write about!
The only problem I can think of right now is that my boyfriend doesn’t like mustard. You heard me right! He doesn’t like mustard!! I’m in shock!! When I studied abroad in France, everything was served with mustard. This one time I ordered some fries at a restaurant in Paris, and they served them with mustard instead of ketchup. And I could be over here making sandwiches with a beautiful grainy Dijon, or making delicious maple-mustard-thyme vinaigrettes, but I’m not. The horror!! ;)
P.S. I originally posted this recipe in March 2018, and I’m adding in new photos now that I feel better reflect the deliciousness of this soup! I also added in pumpkin seeds and sprouts in these photos :)
Easy Vegan Kale Soup
This easy vegan kale soup is the perfect, quick meal when you're in the mood for something tasty but don't want to be in the kitchen for long!
- Neutral Oil for Sauté like avocado oil
- 1 1/2 Cups Chopped Celery
- 1 Cup Chopped Carrots
- 1 White Onion chopped
- 3 Cups Chopped Kale
- 3 Cloves Garlic minced
- 4 Cups Vegetable Broth
- 2 Cups Water
- 2-4 Tsp Old Bay to taste
- Salt to taste
- Noodles for serving
- Fresh Parsley for serving
Add the chopped celery, carrots, and onion into a soup pot and drizzle with a little bit of neutral oil. Bring the pot to medium heat, and sauté the vegetables until onions are translucent, about 5-10 minutes.
Then, add in the kale and minced garlic, and sauté until garlic is fragrant, about 1-2 minutes.
Add in the broth, water, Old Bay seasoning, and as much salt as you like. Mix well.
Simmer everything for about 20 minutes.
When done, spoon soup over noodles in a bowl. Serve with fresh parsley, if you like.
How many this soup will serve is dependent on your soup to noodles ratio. My bowls were about 1/2 soup, 1/2 noodles, but you could eat the soup without noodles if you like. Also, if you don't like Old Bay, feel free to add in any other seasonings you like in its place.
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)