Even though I am not a huge fan of incredibly cold weather, there are a few things I do love about proper cold weather:
*Winter coats
*Sweaters
*Soups
*Mulled wine
Since this isn’t a fashion blog, I’m of course talking about vegan winter soup recipes. Is there anything better than a hearty, veggie-loaded soup to get rid of the chill in the air? Even with heat, fuzzy socks and slippers, nothing warms me up quite like a big, steaming bowl of soup.
This is a first time vegan soup recipe for me but it’s a win and I’ll probably add it to the rotation with a few tweaks here and there. It hits all the right notes and is perfect if you’re looking to make a big batch of soup for lunch and dinner.
Kitchen Tools:
*Stock pot
*Cutting board
*Kitchen knife
*Ramekins
*Hand strainer
Ingredients:
Instructions:
*Chop and weight the garlic, fennel bulb and onion. Dice the carrot and leek and add to a large pot with oil or a bit of broth (water will work but this is soup so…broth).
*Season with salt and pepper and let cook for 5 to 7 minutes, or until the vegetables start to soften and turn fragrant. Add in the totally optional smoked tofu at this point. As you can see I only used 56g because I only wanted the smoky flavor.
*Add in beans, tomato paste and half of the fresh dill and lemon zest. (I noticed just now that lemon zest & juice are not on the ingredients list, an oversight on my part. Stir.
*Add orzo and more broth or water, enough to cover the vegetables and bring to a boil. Reduce to a simmer for about 6 to 8 minutes, until orzo is fluffy and tender.
*When it’s all warmed through and seasoned properly, plate it up.
*Garnish with more fresh dill and lemon juice.
*ENJOY!
*Serve with bread on the side, or salad.
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The Spicy Spatula 
Whatcha think?