My Fave Soup

Why is it that the best soups always seem to be a pain in the arse to make? Not so in this case, cowboy!

(Cowboy? What?)

This soup has nothing to do with cowboys. It’s hearty enough for a cowboy, though.

Really. I’m not kidding. Yes, it’s a veggie soup. Yes, it’s hearty. Bonus: it’s vegan! And it is incredibly easy to make.

First up: saute some garlic and leeks and/or onions in a little olive oil.

Saute garlic and leeks/onions.

Next, add broccoli, rolled oats (the original kind, not the instant kind), soy milk, and dill. Bring to a boil, then simmer for 10 minutes.

Broccoli soup in progress

Add salt and pepper to taste, then puree with an immersion blender. Voila!

Creamy Broccoli Soup

So filling. So good.

This recipe works great with asparagus, too. I suspect it would be great with any soup-happy vegetable. If you don’t have an immersion blender, a food processor or blender works too – just let the soup cool a bit before you process it, and make sure to have the steam vent open while blending.

Enjoy a soup-er meal!

Creamy Broccoli Soup (Vegan)

by Shelly

Prep Time: 5 minutes

Cook Time: 25 minutes

Ingredients (4 servings)

  • 1 leek, chopped and 1 small onion, chopped
  • OR
  • 3 leeks, chopped
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1/2 cup rolled oats
  • 6 cups broccoli (frozen or fresh)
  • 4 cups unsweetened soy milk
  • 1/2 tsp dried dill
  • salt and pepper, to taste

Instructions

1. Saute garlic and onions and/or leeks over medium heat in olive oil until soft, about 3 minutes.

2. Add broccoli, soy milk, oats, and dill. Bring to a boil, then reduce heat and simmer until broccoli is soft, about 10 minutes.

3. Puree with an immersion blender.

4. Add salt and pepper, to taste.

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The Deal with Eggs

I bought eggs last week.

I hear you now. You’re shrieking, “Whaaaat???!!”

I’ve always said that if I could only give up eating one thing – eggs, dairy, or meat – it would be eggs. The factory farming for eggs just seems to me the most cruel of all. It doesn’t hurt that I’ve never been much of an egg person to begin with.

But I had a veggie dish last week at the local Thai place, and it had eggs in it. The week before that, I ate eggs via the limited selection at a hotel continental breakfast. As I walked through the food co-op recently, I spied eggs and wanted them. So I bought them.

They’re local Shenandoah Valley free range eggs, but eggs nonetheless.

I’ve also always said that if I could walk up to the hen that laid my eggs and say, “Hey, buddy!” and know that she was laying them through nature’s course, living in a happy place, I’d have no problem eating eggs.

For now, I’m OK with these particular eggs.

I’ve been making green onion and dill scrambled eggs, and it might be the most delicious egg concoction ever. With the savory twist, I find that these eggs make a great side for lunch or dinner.

Scrambled Eggs with Green Onion & Dill

by Shelly

Prep Time: 5 minutes

Cook Time: 5 minutes

Keywords: griddle breakfast side vegetarian eggs green onion

Ingredients (1-2 servings)

  • 3 small eggs
  • 2 green onions, sliced
  • dash salt
  • dash pepper
  • pinch of dried dill
  • Earth Balance or nonstick cooking spray

Instructions

1. Preheat a skillet with Earth Balance or nonstick cooking spray.

2. In a small bowl, whisk together ingredients.

3. Pour into skillet and stir frequently until eggs are set.

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