Roasted Vegetable Stew

Roasted Vegetable Stew by Produce with Amy“Just as a painter needs light in order to put the finishing touches to his picture, so I need an inner light, which I feel I never have enough of in the autumn.”
― Leo Tolstoy

My heart is not feeling autumn joy this weekend. The sky is gray and yesterday my husband Mike fired up the furnace. I guess when the inside temperature dips below 60 it is sign that it is time to rely on artificial heat. To help deal with my seasonal funk I made time to read, write, and I cooked up a storm. Chopping vegetables is therapy for me. Instead of turning to unhealthy food for comfort this coming week I decided to stock our house with an abundance of vegetable rich meals. I made a batch of autumn themed Mason jar salads, vegetable lasagna, and a rustic roasted vegetable stew (the salad and lasagna recipes will be shared soon).

Do you roast vegetables? It is a simple technique that brings out the sweetness in produce and makes the house smell incredible. When making this stew you may want to make extra roasted vegetables to use in other recipes and serve as a side during the week.

Roasted Brussels SproutsFor this stew I roasted the following in three batches:

1st Batch:
*Brussels sprouts (you will need 1 cup for this recipe.

I roasted extra for my jar salads for the week). If you are buying fresh, buy 2 cups (they shrink) or one bag of frozen. 

 

2nd Batch (Vegetable Medley):Roasted Vegetable Medley
*1 small zucchini
*1 medium onion
*3 ribs of celery
*1 yellow bell pepper
*8 ounces of mushrooms
*1 pint of cherry tomatoes (I add the cherry tomatoes in the last 15 minutes of roasting).

This recipe rendered 4 cups of vegetables. I used two cups for this stew and 2 cups for my vegetable lasagna. Therefore, you may want to cut the recipe in 1/2.

Roasted Root Vegetables

 

3rd Batch (Root Vegetables):
*3 carrots
*3 parsnips
*1 pound of potatoes (I used fingerling potatoes)

I did not season any of my roasted vegetables since the stew will be seasoned. I chopped, drizzled with a little olive oil, and roasted for approximately 40 minutes (turning at the 20 minute mark) at 400 degrees.

The carrots, parsnips, and potatoes were roasted for 50 minutes.  If I was roasting the vegetables to serve as a side I would also add salt, pepper, and minced garlic.

This weekend I also roasted 3 heads of garlic. If you have never roasted garlic before, you have to try it. Roasting garlic makes it sweet, mellow, and creamy. It is terrific in hummus, spread on bread, and is great in any recipe that calls for garlic. I added one entire head to this stew but if you are using regular garlic you can use a couple of minced cloves.
Roasted GarlicDirections for roasting garlic:

Slice the end off of the garlic bulb (the wider end). Drizzle with a little olive oil, sprinkle with salt and pepper, and wrap in tinfoil. Pop into a preheated oven and bake for 30-40 minutes at 450 degrees (depending on your oven).

After roasting the garlic flesh will become soft and will slide right out of the bulb. It’s marvelous spread on bread, in hummus, and works well in any recipe that requires garlic. I always use all of my roasted garlic immediately, but it would keep well for a week in the refrigerator in an air-tight container.

Roasted Vegetable Stew by Produce with Amy
ROASTED VEGETABLE STEW

*6 cups of vegetable stock (I used bouillon that I purchased at our co-op)
*1 head of roasted garlic
*2 sprigs of fresh rosemary (or 1 teaspoon of dried)
*Handful of lemon thyme (or 2 teaspoons of dried)
*1 cup of roasted Brussels sprouts
*2 cups of roasted vegetable medley
*Roasted root vegetables
*Juice and zest of one lemon
*1 bunch of chopped, fresh parsley

Bring vegetable stock, roasted garlic, and fresh rosemary and thyme to a boil. Simmer for 15 minutes. Add all the roasted vegetables and simmer for 20 minutes. Remove from heat and add lemon juice and zest and stir in chopped parsley.


Printable Recipe: ROASTED VEGETABLE STEW by Produce with Amy

Pin it HERE.

If you are like me and enjoy a steaming cup or bowl of soup to help chase away a chill and bulk up a meal – make sure you check out my other soup recipes.

As the cold weather progresses, I promise to share more ideas for healthy comfort food. Thank you for joining me on the quest to enjoy plant-based meals. If you have a favorite fall or winter recipe – please share. Make sure you stop by my Facebook page and join the conversation. I wish you a healthy and productive week!

Italian Vegetable Soup

Italian Vegetable Soup by Produce with Amy“Do stuff. be clenched, curious. Not waiting for inspiration’s shove or society’s kiss on your forehead. Pay attention. It’s all about paying attention. Attention is vitality. It connects you with others. It makes you eager. Stay eager.”
― Susan Sontag

The first month of the new school year depleted my energy. Each evening I found myself returning home exhausted and in a fog. I felt filled up and content, but I had little energy to do anything but rest, eat dinner, and go to sleep.

Last week after arriving home from work I felt guilty sitting on the sofa as sunshine filtered Athenathrough the burnished leaves – autumn was quickly approaching and summer was making one last stand. The weather was warm and I should have been going for a walk.

Midweek I mustered up the energy to go outside and plucked a bouquet of blooms from my garden – late roses and the sunflowers that the birds planted. I placed the flowers in one of my Fiestaware pitchers and marveled at how splendid they looked set up against the setting sun. It was the perfect backdrop to snap a few pictures of a bowl of my latest recipe – a vegetable soup. Our cat Athena let her curiosity get the best of her, which led to a spontaneous photo shoot. Instead of shooing her away, I let the moment bathe me in beauty and I thought to myself how refreshing it felt to pay attention.

This tiny pocket of brilliance in my evening bubbled over into my classroom the next day. I took out a copy of Julia Cameron’s The Artist’s Way and read to my creative writing students about how important it is for us to fill the well. I encouraged my young writers to fill their hearts and minds with sounds, scents, and sights. We talked about Cameron’s philosophy of going on an Artist’s Date to nurture our creativity.

I decided to follow my own advice and I took the weekend off. I did not grocery shop, cook, do housework, or grade. Sunday my husband Mike and I traveled a couple of hours north to Ontonagon, Michigan and visited the Porcupine Mountains Wilderness State Park and enjoyed the day basking in 80 degree weather. We swooned over the glistening beauty of Lake Superior and were rendered speechless at the sight of the Lake of the Clouds ensconced in waves of scarlet and copper hued leaves.
Lake of the Clouds

Two days into a new week and I feel a bit of my fatigue lifting. I believe it is because I allowed myself to be astonished by my surroundings and I made time to fill the well and nurture my own creativity. I snapped photos, scribbled in my journal, and laughed.

As testament to the lightness that I feel this week, I am able to share my latest recipe for soup. A steaming bowl of soup radiates fall and this combination makes the best of fire roasted tomatoes and the last of summer’s herb garden. Dried herbs will work – but as always – fresh is best.

Italian Vegetable Soup by Produce with AmyITALIAN VEGETABLE SOUPFire roasted tomatoes

*4 cups of vegetable stock
*3 chopped carrots
*3 ribs of chopped celery
*3 cloves of minced garlic
*2 cans fire roasted tomatoes (the cans that I used were 15 ounces each)
*1 can of tomato sauce (14.5 ounces)
*1 chopped green bell pepper
*1 small chopped onion
*1 spiralized zucchini (or chopped if you do not have a spiralizer)
*8 ounces of fresh, sliced mushrooms
*13-14 ounces of cannellini beans
*1/4 cup of chopped fresh basil (2 teaspoons of dried)beans
*1/4 cup of chopped fresh parsley (2 teaspoons of fresh)
*2 sprigs of chopped fresh rosemary (1 teaspoon of dried)
*2 sprigs of chopped fresh oregano (1 teaspoon of dried)
*5 strands of fresh chives (1 teaspoon of dried)
*1 Tablespoon of cooking oil (I used coconut oil)
*Salt and pepper to taste
(I also added a few baby pea pods and green beans from my garden)

Saute the garlic, onion, celery, bell pepper, and carrots in the cooking oil until soft (3-5 minutes). Add the mushrooms and cook for an additional four minutes. Add the vegetable broth, fire roasted tomatoes, and tomato sauce. Cook on medium heat until the soup boils. Add the beans and fresh herbs. Turn the heat down and simmer for 10 minutes. Remove from heat and add the spiralized zucchini. Add salt and pepper to taste.

Since I like my spiralized zucchini al dente, I add it after the soup has cooked. If you are used chopped or sliced zucchini you may want to add it when you add the mushrooms.
I like to add the herbs close to the end of the cooking progress to maximize their flavor.

Simmering soupFinished soupItalian Vegetable Soup by Produce with AmyPrintable Recipe: ITALIAN VEGETABLE SOUP by Produce with Amy

Pin it HERE.

Find my other soup recipes HERE.

Thank you for your interest in my blog and please share if you enjoy my posts and recipes. I would love to hear from you. Make sure you follow me on Pinterest, Instagram, Twitter, and stop by my Facebook page and give it a like (all the links can be found on the right hand side of the page).

As we move into winter I promise to continue to share my ideas for healthy comfort food. This week I will be experimenting with a plant-based roasted vegetable stew. Have a wonderful week and I challenge you to pay attention and fill the well of your creativity.

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Zucchini Noodle Soup

“Happiness must be grown in one’s own garden. ” 
― Mary Engelbreit

Zucchini Noodle Soup by Produce with AmyThe topic of last week’s Weight Watchers meeting was one after my own heart — “The Power of Produce”. My mom always tells me that she knew when I was growing up that I would become a vegetarian one day, because fruit and vegetables were always my first choice when it came to snacks and meals. However, I admit that when I joined Weight Watchers in 2006 – my methods of cooking vegetables were not always the healthiest. Long periods of time would pass without fresh produce in our house. Life was busy and my husband Mike and I would often go on a large grocery run once or twice a month. This resulted in limited options when fresh supplies ran low. Not to mention the obscene amount of produce that was tossed out because we did not make fruit and vegetables a priority like we do now. Currently I make at least one grocery trip a week (sometimes 2 or 3) and my cart is always full of fresh and frozen produce.

Last week at my WW meetings we discussed how bulking up meals with fruit and vegetables not only helps you stay full (due to the fiber, water, vitamin, and mineral content in produce) but it also has a psychological impact by visually making your plate look full. When I joined WW, I found that adding a side of raw carrots and celery to a sandwich made me feel more satisfied and did not make me feel deprived. Before I joined WW my husband and I always had rice, pasta, or potatoes as a side to dinner entrees and when I learned about the Points system, I started preparing 0 Points Plus vegetables instead.

Last summer I purchased a Paderno World Cuisine Spiralizer to make vegetable noodles. While I am not a fan of kitchen gadgets, this is one that I recommend.

Last week at my Monday night meeting, my friend Wendy, shared that she bought a Veggetti. She said that her sister makes zucchini noodles daily and that she makes them into a soup with broth. What a great idea! While most of my soup recipes make 10-12 cups of soup (I like to have extra to freeze) in a post from the winter of 2013, I shared how I am known to assemble a bowl of spontaneous soup. After hearing about Wendy’s sister, I decided that I would make a bowl of Zucchini Noodle Soup.

Yesterday was the perfect day for healthy comfort food. I subbed a WW meeting in the morning and when I left the house it was 49 degrees. Spotty rain and gray skies made it a day of napping with our cats, taking a hot bath, reading, and soup. From start to finish this bowl of soup took fifteen minutes at most (including gathering and prepping the ingredients). I did not purchase special ingredients but selected what I had on hand.

ZUCCHINI NOODLE SOUP

  • 2 cups of vegetable broth
  • 1 cup of spiralized zucchini
  • 2 teaspoons of coconut oil
  • 5 fresh pea pods 
  • 3 thin slices of leek
  • 3 mushrooms sliced
  • 1 clove of finely minced garlic
  • 1 Tablespoon of chopped onion
  • 1 Tablespoon of chopped, fresh chives
  • 1/2 carrot peeled and chopped
I bought this chili sauce from Target. I love its heat - but be careful because it's spicy!

I bought this chili sauce from Target. I love its heat – but be careful because it’s spicy!

  • 1/2 teaspoon of chili sauce
  • 1/4 cup of chopped, fresh tomato
  • 1/4 cup of chopped cilantro (if you do not like cilantro parsley works well)
  • Splash of soy sauce
  • Splash of rice vinegar

Saute the onion, garlic, leeks, mushrooms, carrots in the coconut oil for 3-4 minutes.

Add the vegetable broth, pea pods, tomatoes, and chili sauce.

Bring to a boil.

Add the zucchini and remove from the heat (I wanted the zucchini to be al dente).

Ladle into a bowl and add the soy sauce, rice vinegar, and garnish with the cilantro.

Thank you to Wendy for the great idea of making Zucchini Noodle Soup! This week I am going to make a bowl each day for lunch or to eat with dinner.

Tonight I am planning to make an Italian version with the following ingredients:
Broth, zucchini noodles, onion, garlic, celery, fresh herbs from my garden (basil, oregano, and chives), 3 Tablespoons of marinara sauce (leftover in the refrigerator), mushrooms,  and red bell pepper.

I am also imagining a curry inspired soup with:
Broth, zucchini noodles, garlic, onion, 3 Tablespoons of light coconut milk (I have some in the freezer), sweet potato, chopped tomato, fresh ginger root, curry powder (to taste), a squeeze of lime juice, and fresh cilantro.

How about a Mexican inspired soup?:
Broth, zucchini noodles, garlic, onion, homemade taco seasoning, tomatoes, bell pepper, black beans, and top with fresh cilantro and cubed avocado.

Or a refreshing lemon dill:
Broth, zucchini noodles, garlic, onion, celery, fennel, fresh lemon juice and zest, spinach, and loads of fresh dill.

A lovely garden pea and mint:
Broth, zucchini noodles, garlic, onion, fresh garden peas (you could puree or leave whole), and fresh mint.

This month I celebrate my seventh anniversary of reaching Lifetime status with Weight Watchers and I believe in the power of produce. I also believe in the power of a well stocked refrigerator, pantry, and fruit and vegetables bowls on the counter. Let your imagination and what you have on hand be your guide. If you make a spontaneous bowl of soup I would love to hear the combination that you create. Social networking allows us the opportunity to learn, share, and grow in healthy ideas together.

Please make sure to stop by my Facebook Page and give it a “like” and sign up for email updates of my posts. Follow me on Pinterest, Tumblr, Instagram, and Twitter.

If you want other soup ideas make sure you check out my Soup tab at the top of the page. .
In the next week I will be sharing my recipe for a raw zucchini noodle dish that features a lemon basil pesto and my favorite cold green soup (think savory green smoothie in a bowl).

Thank you for your comments, feedback, and support. As Produce with Amy nears the milestone of 100,000 views – I am thrilled and humbled.  I  feel thankful that there has been so much interest in my recipes. I love sharing my creativity and passion for healthy food. Thank you!

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Flowers from my garden.

Flowers from my garden.

 

Creamy Asparagus Soup ~ 100% Plant-Based

Creamy Asparagus Soup by Produce with Amy“The deep roots never doubt spring will come.” 
― Marty Rubin

Dare I be bold enough to say that spring has arrived? Yesterday was Easter Sunday and Mike and I stole outside to walk our dog Phoebe. We remembered to go slow. Last year, in our exuberance, we pushed her too fast and too far. Her poor little hips and legs grew sore and she limped around for a couple of days. This year we made a promise to acclimate her muscles slowly with short loops around our neighborhood until she can manage longer walks.

After a long winter, we cannot help but feel the symptoms of cabin fever. Even our indoor cats jumped from window-to-window yesterday to watch the birds and feel the warm breeze on their fur.

To add to the delight, my flowers are already starting to wake-up. Shoots of tiger lilies, tulips, poppies, and bleeding hearts are starting to inch forward and tingle with life. Of course, I had my camera ready to document their growth.
Spring GrowthI wanted to make a spring dish that I could enjoy all week so I decided to make asparagus

I use my Vitamix blender to puree the cauliflower and white beans.

I use my Vitamix blender to puree the cauliflower and white beans.

soup. This soup gets its creamy body from a puree of white beans and roasted cauliflower, It was simple to assemble and tastes delicious and satisfying. Plus, the protein from the white beans makes it especially filling. If you are a Weight Watchers member, an added benefit is that it is composed of 100% Power Foods and works well with Simple Start and the Simply Filling Technique.

I always make a large batch of soup to eat for the entire week (with several servings to freeze). If you do not want as much soup you may want to cut the recipe in half.

CREAMY ASPARAGUS SOUP

  • 8 cups of vegetable  broth
  • 2 cups of roasted cauliflower (I cut the head in pieces, drizzled with melted coconut oil, spread on a baking sheet, and roasted at 450 for 30 minutes. Flip at the 15 minute mark. You could use all of the cauliflower in the soup but I reserved some to eat on salads or as a side with dinner this week)
  • 2 cups of white beans
  • 1 bunch of chopped asparagus (discard the woody ends)
  • 1 small chopped onion
  • 4 ribs of chopped celery
  • 3 minced garlic cloves
  • 1 Tablespoon of coconut oil (or your oil of choice)
  • Salt and pepper to taste

Add the cauliflower and bean pureeSaute the onion, celery, and garlic in coconut oil until soft. Puree the cauliflower and white beans in a blender with a couple of cups of the vegetable stock until silky smooth. You can puree the onion, celery, and garlic too but I like to leave them whole.

Add the vegetable stock and the pureed mixture to the sautéed ingredients. Bring to a boil.

Add the chopped asparagus and simmer for 5-10 minutes. Remove from the heat.

If you prefer the asparagus to be a bit crisp, once the soup comes to a boil remove it from the heat and add the asparagus. Add salt and pepper to taste. Ladle into a bowl and enjoy.

Broccoli or kale would be a healthy addition to this soup and it would be lovely served with a fresh drizzle of lemon juice, lemon zest, and even fresh dill.

Printable recipe: CREAMY ASPARAGUS SOUP

Creamy Asparagus Soup

If you like this soup you may want to check out my other soup recipes.

Please make sure you stop by my Facebook page, sign up for email updates of my posts, and follow my posts on Pinterest, Instagram, and Twitter.

If you try this recipe, please let me know what you think. I would love to hear from you. Thank you for joining me in the journey to eat more fruit and vegetables. Together we can thrive and embrace a healthy lifestyle. We are worth the time and energy that it takes to prepare a healthy meal. 

Creamy Asparagus Soup for Spring

Asparagus

Creamy White Bean Soup with Kale & Green Chilies ~ Plant-Based Comfort Food

Creamy White Bean Soup with Green Chilies & Kale by Produce with Amy

“The snow itself is lonely or, if you prefer, self-sufficient. There is no other time when the whole world seems composed of one thing and one thing only.”
-Joseph Wood Krutch
Last night I peered out the window countless times in a transfixed state of both awe and horror. I was stunned by the beauty of giant, lacy flakes falling from the sky, but at the same time disenchanted that March has nearly come and gone and there are yet to be signs of spring in the Upper Peninsula of Michigan. In fact, our spring holiday (in the school district that I am a teacher) was extended by a day ~ with today heralding in a snow day. I have lost track of how many we have this year.
Winter WonderlandTrying to remind myself how thankful I was for a warm house and a job that keeps me off treacherous roads on most stormy days, I remembered that this is not the longest winter in human memory (even though it may feel like it). A message from my mom did inspire hope. Five days ago she planted tomatoes in her sun room and they have begun to sprout already. Summer will be here soon and the earth will awaken in green glory.

Our Street Decked Out in Spring Snow This Morning

Our Street Decked Out in Spring Snow This Morning

With winter’s chill still upon us, I figured that today was the perfect time to post a soup recipe. When I created this recipe I was craving a creamy soup so I decided to add body and creaminess to the broth with pureed beans. It is very rustic with pieces of kale, but so silky that it is refined and elegant enough to serve at a dinner party. Green chilies and Rotel tomatoes give it a little heat and the end result is a bowl of healthy comfort food.

When I make soup I make a HUGE batch so I can freeze and have a constant rotation on soup on hand. This recipe makes 14 cups so you may want to reduce the ingredients if you do not want a large amount of soup.

CREAMY WHITE BEAN SOUP WITH KALE & GREEN CHILIESWhite Bean Soup

  • 6 cups of vegetable stock
  • 6 cups of white beans (I cook my own from dried)
  • 4 cups of kale (I roughly tore the leaves)
  • 1 cup of chopped celery
  • 1 cup of chopped onion
  • 3 minced cloves of garlic
  • 10 ounce can of Rotel tomatoes (fire roasted tomatoes would also work well)
  • 14 ounce can of green chilies
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 1 Tablespoon of coconut oil (or your cooking oil of choice)
  • 1 bunch of cilantro 
  • 1 lime cut in wedges
  • Salt and pepper to taste

Saute the onion, garlic, and celery in the coconut oil in a large stock pot. I like to keep these ingredients whole because I like the chunks in the soup but if you prefer the soup to be completely creamy you can puree the onion, garlic, and celery with the beans.

Puree the beans in the blender with a couple cups of the vegetable stock. Add all the stock and pureed beans to the pot. Add the Rotel tomatoes, the green chilies, the coriander, and cumin and bring to a boil. Turn off soup and add the kale. I wanted the kale to still have a slight crunch and be lightly cooked so its nutritional value was not destroyed.

Finish with chopped cilantro and a fresh squeeze of lime before serving.

Printable recipe: Creamy White Bean Soup with Kale and Green Chilies

This soup was filling and full of flavor. I loved the addition of kale.

This soup was filling and full of flavor. I loved the addition of kale.

Plant-Based Creamy White Bean Soup with Kale, Green Chilis, and Tomatoes

Creamy Bean Soup

 

I enjoyed the soup so much that I photographed it twice.

I enjoyed the soup so much that I photographed it twice.

Soup is such a satisfying and healthy way to add variety and bulk up our meals. If you are familiar with my blog you know that I make a large batch of soup every weekend. If you are interested in other recipes, make sure you check out my Soup tab.

Make sure that you stop by my Facebook page, follow me on Instagram, Pinterest,Twitter, and Tumblr. I will be sharing at least one new recipe a day this week since I will be home on spring holiday. Let me know if you try this soup recipe or any of my other recipes. I am thrilled to be able to share my passion for creating healthy and delicious recipes with you. Thanks for joining me on my journey to eat more fresh fruit and vegetables. Cheers to thriving together.
Birdfeeder and Birches

 

 

Hot & Sour Soup ~ Plant-Based Comfort Food

Plant-Based Hot & Sour Soup by Produce with Amy“Feelings come and go like clouds in a windy sky. Conscious breathing is my anchor.” 
― Thich Nhat Hanh

My Mason Jar Salad Prep

My Mason Jar Salad Prep

Time. There never seems to be enough, but I do make sure to cherish every moment. I am determined to not let the daylight savings time change derail my schedule. My meal prep for the week is finished and I have had a productive weekend. Yet, I still feel that Sunday anxiety creeping into my path. I am very behind in posting recipes so I decided that today’s posts will be short and sweet. While I love to reflect and ruminate, I am sure that many will appreciate it when I get right to the point and share the recipe.

Mason Jar Salads by Produce with Amy

Top: Dijon dressing, cucumbers, carrots, radish, bell peppers, tomatoes, and romaine lettuce. Bottom: Waldorf Inspired Slaw (recipe under salad tab)

While I love sharing recipes for Mason Jar Salads (make sure you check out my salad tab at the top of page) one of my other passions is soup (make sure you check out my soup tab as well).

A couple of weeks ago I was craving Hot & Sour Soup so I decided to come up with a plant-based version. It turned out fabulous and I had to share it with you. It is filling, spicy, and since it is homemade you can tweak it to fit your own personal taste. I always love to make a large batch of soup each week and I freeze a few portions to grab for a quick-lunch or side to dinner when I am busy.

IngredientsHOT & SOUR SOUP

  • 6-8 cups of vegetable stock (I used six cups of stock and next time I will use eight for a more “brothy” soup)
  • 8 ounce package of fresh mushrooms
  • 2 carrots, peeled and cut into strips
  • 3 ribs of celery, chopped
  • 1 leek, chopped (you could substitute a small onion or bunch of green onions)
  • 1 package of dried shiitake mushrooms (reconstitute with hot water. The package that I used rendered 8 ounces when hydrated. I purchased dried shiitake mushrooms in the produce section by the regular mushrooms.)
  • 1 can of bamboo shoots
  • 1 cup of cabbage, finely chopped
  • 1 Tablespoon of sesame oil (you could also use coconut oil or your cooking oil of choice)
  • 1 clove of garlic, minced
  • 1 Tablespoon of fresh ginger root, finely chopped
  • 2 Tablespoons of tamari (soy sauce would work as a substitution)
  • Chili garlic sauce (to taste. I used two Tablespoons because I like my soup extra spicy. I found this sauce at Target)
  • 1/4 cup of rice vinegar
  • 1/2 a bunch of fresh cilantro, chopped

Saute the leek (or onion), garlic, celery, and carrots in the sesame oil until soft. Add the mushrooms and lightly saute for approximately ten minutes. Add the rest of the ingredients and simmer for thirty minutes. Before serving add a dash of rice vinegar, sesame oil (I highly recommend sesame oil since it imparts so much flavor), tamari, and chopped cilantro. Makes approximately 10 cups.

Printable recipe: Hot & Sour Soup

Hot and Sour SoupThis soup really hit the spot and I will be making it again soon. I hope you enjoy it as much as I did. Please make sure to stop by my Facebook page and feel free to share my recipes. I love hearing that others are enjoying my creations. Remember to breathe deep this week and savor every moment. I hope my blog helps you maximize a healthy lifestyle and makes a difference in your week.

Our Cavalier King Charles Phoebe is my photo assistant.

Our Cavalier King Charles Phoebe is my photo assistant.

Hot and Sour Soup by Produce with Amy

Roasted Cauliflower Soup with Sweet Peppers & Carrots ~ Plant-Based

Roasted Cauliflower Soup with Sweet Peppers & Carrots by Produce with Amy“Most people are so busy knocking themselves out trying to do everything they think they should do, they never get around to what they want to do.” 
–Kathleen Winsor

This morning, as every day, I woke up with a list of things that I wanted to accomplish. At about noon, I felt my regular Sunday anxiety start to multiply. No matter how productive I am, I get that sick feeling in my stomach that I did not do enough. When this happens, I remind myself to breathe. I take a few deep, cleansing breaths and remind myself how fortunate I am to have a teaching career that I love. I might not get to the bottom of the mountain of papers I hauled home and my house and closets may not be fit for a magazine spread, but I am doing the best that I can. While the temperatures dip outside I have a cozy home that I am able to keep warm, a kitchen full of nourishing food, and my health is currently strong. Being thankful for what we have always sheds some perspective on stress and makes it seems less significant.

The fact that I have a food blog is proof that I have made many lifestyle changes. In January of 2013, I decided that I wanted to make time for my own writing and share some of my recipe ideas. While the entire process of coming up with a recipe, cooking, documenting with photos, selecting photos, and writing is time-consuming ~ it is worth all the labor. I feel a burst of elation every time that I hit publish because it is a reminder that I am making time to pursue my passion. That said, I have many recipes waiting in the wings to share. Therefore, I am going to make this post short and sweet so I can share a couple of recipes today.

You know from previous posts that soup is a weekly staple in our house. My husband Mike and I each have a cup with dinner. It bulks up a meal and allows us to have a smaller portion of our entrée. As a Weight Watchers leader I encourage my members to make soups that are full of Power Foods. The cauliflower soup recipe that I am sharing today works perfectly with Simple Start or the Simply Filling Technique.

I decided to roast the cauliflower first to make the flavor more robust. I cut one large head of cauliflower into florets and drizzled with the following mixture:

*2 Tablespoons coconut oil
*2 Tablespoons of tamari (soy sauce would also work)
*I Tablespoon Dijon mustard
*1 Tablespoon minced garlic
*1 teaspoon cumin

I roasted the cauliflower for 60 minutes at 350 (I flipped the cauliflower at 30 minutes). (Normally, I roast vegetables at 450 for a shorter amount of time but I had bread baking at the time that needed the oven to be at 350)
Roasted Cauliflower

Words cannot even explain how amazing the house smelled from the roasted cauliflower. It would serve as an incredible side dish and I really regretted not buying two heads of cauliflower. 

ROASTED CAULIFLOWER SOUP WITH SWEET PEPPERS AND CARROTS

  • 4 cups of vegetable broth
  • 4 ribs of chopped celery
  • 1 small chopped onion
  • 1 clove of minced garlic
  • 1 Tablespoon of coconut oil (or your cooking oil of choice)
  • 1 head of roasted cauliflower
  • 3 small red bell peppers (or 2 large)
  • 5 peeled carrots
  • 1 seeded fresh jalapeno
  • 1 inch of fresh ginger root
  • Salt and pepper to taste

Saute the celery, garlic, and onion in the coconut oil until soft. Reserve and put in a separate container (When I make pureed soups I often like the texture of the celery and onion so I add it to the soup after blending. If you want your soup to be completely smooth you may add all the other ingredients right to sautéed celery, onion, and garlic).

One nice thing about pureed soups is that you do not have to chop the vegetables into small pieces.

One nice thing about pureed soups is that you do not have to chop the vegetables into small pieces.

In the same pot add the rest of the ingredients (except the cauliflower). Bring to a boil and cook approximately thirty minutes until the carrots and peppers are soft. Let cool for 10 minutes. Add the cauliflower to the blender and pour in the pepper and carrot mixture. Puree until smooth. Add the puree along with the reserved celery, onion, and garlic. Heat and serve. Makes approximately ten cups of soup.

Printable Recipe:Roasted Cauliflower Soup with Sweet Peppers & Carrots

Pin it HERE.

I did add the cauliflower to the mixture but next time I will add it directly to the blender since it is already cooked.

I did add the cauliflower to the mixture but next time I will add it directly to the blender since it is already cooked.

You may also decide to roast the peppers and the carrots with the cauliflower (which would reduce the cooking time of the soup and enhance the taste of both).

The color of the soup is vibrant and I think that the flavors really combined well together. It is rich and creamy and I think that if you served it at a dinner party your guests would be shocked that it is healthy and 100% plant-based. It tastes indulgent, comforting, and satisfying.

Roasted Cauliflower Soup with Sweet Peppers & Carrots

I hope you enjoy this soup as much as I have enjoyed sharing the recipe with you. Make sure that you check out my other soup recipes. I would love it if you stopped by my Facebook page and please feel free to share my recipes. Together we can embrace a healthy lifestyle that is full of fresh produce. Check back often. In the coming days I will be sharing my plant-based version of a Hot & Sour Soup, a Mushroom Stroganoff, and more jarred salad recipes. Remember to stop and breathe when you are busy and I wish you a productive and powerful week!

Roasted Cauliflower by Produce with Amy

Cabbage Soup ~ Wholesome, Plant-Based, and Weight Watchers Friendly

Weight Watchers Friendly Cabbage Soup

“Snow provokes responses that reach right back to childhood.”-Andy Goldsworthy

It would be a lie if I said that I did not do a jubilant snow-day-dance in my kitchen this morning when I got the call that school was cancelled due to inclement weather. I tapped on the window and mouthed the words to Mike, “SNOW DAY.” It may have been an act of unkindness considering the fact that he was brushing my Jeep off at the time. He scowled up his face in mock disgust. About forty-five minutes later he was headed out the door to work. He grabbed his Arctic Carhartts, planted a kiss on my mouth, and left the house with a smile plastered on his face from ear-to-ear. Mike is so thankful to be employed right now and loves his new job. We are so fortunate and will never take for granted the opportunities that we are given or our network of support. Last year at this time Mike was a full-time college student and we were stressed about our finances. It feels wonderful to have two incomes again and to be catching up on our bills.

Athena absorbing the snow day magic from her chair.

Athena absorbing the snow day magic from her chair.

This morning I enjoyed a silent house and the company of our furbabies. I had a bottomless cup of tea and felt my energy levels restore. While I spent my afternoon working on lesson plans (yes, a snow day really throws things out of whack) this morning I allowed myself to be steeped in the bliss of writing in my journal, yoga, and brainstorming future blogs.

Today’s recipe is one that I have been meaning to share for quite a long time. It is an old healthy favorite that my mom and I loved making when I was in high school and college. In fact, I talked to my mom today and she said she was getting ready to make a pot. I have seen recipes for many different versions over the years and this is a recipe that I often share with my Weight Watchers members.

I am going to share a basic recipe and you may decide to bulk it up with pasta or beans and flavor it with your favorite spices. You can also add other vegetables (I have added zucchini, broccoli, cauliflower, spinach, kale or whatever I have on hand). When I ran it through the recipe builder it came out to 1 PP per cup but I do count it as 0 when I follow the Simple Filling Technique (even though juice is not a Power Food).
Cabbage Soup by Produce with AmyCABBAGE SOUP

*1 medium head of chopped cabbage
*1 medium chopped onion
*4 ribs of chopped celery
*3 chopped bell peppers (I use one green, one red, and one yellow. I really like the flavor that the bell peppers bring to the soup)
*2 cups of chopped carrots
*6 cups of tomato juice
(You may want to buy a low sodium version since tomato juice is often high in sodium. Sometimes I use 3 cans of tomato juice and 3 cans of vegetable stock depending what I have on hand. I especially love this soup with my mom’s “homemade” tomato juice from her garden tomatoes)
*2 Tablespoons of minced garlic
*1 Tablespoon of coconut oil
(or your oil of choice)
*Salt and pepper to taste
*Lemon juice to taste
*Worcestershire sauce to taste
*Hot sauce 
(Optional. I recommend adding it to your cup or bowl before serving. If you like some heat you could also add a diced jalapeno pepper to the pot)

Sautee garlic, onion and celery until soft and add the rest of the ingredients. Simmer 45-60 minutes.

Printable Recipe: Cabbage Soup

That is it. It is a simple and versatile soup and it is packed with flavor and nutrients. While it is wonderful hot, I must say that I even enjoy it cold (similar to a gazpacho). One of my WW friends, Linda, tried this recipe a couple of weeks ago and she said she swapped out the tomato juice for fire-roasted tomatoes. One of my other friends Theresa said that she loves to have a cup of vegetable soup at night for a filling and healthy snack.

I hope you enjoy this recipe and please share your feedback. I always love to hear the tweaks and additions that people make to dishes to suit their tastes. If you are interested in other soup recipes, please check out my Soups tab.

Pin recipe HERE.

Have a wonderful and healthy week my friends and thank you for sharing my recipes with the world. Make sure you find my page on Facebook and stay tuned for more fruit and vegetable filled dishes. In the next couple days I will be sharing a new Mason Jar Salad that features blue/purple fruit and vegetables and a homemade tangerine dressing made two ways. Thank you for sharing this journey with me!
Cabbage Soup for Your Health

Cabbage Soup for a Cold Day

White Bean, Rice, and Vegetable Soup

White Bean, Rice, & Vegetable Soup“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.” 
― Edith Sitwell

Today is the first “official” day of my winter holiday and if I did not have to venture outside tonight for my Weight Watchers meeting, I could easily stay in my lounge clothes and robe all day. The landscape outside is covered with a fresh and fluffy coverlet of snow and it is a hot-bowl-of-soup and a steaming-cup-of-tea kind of day. The next few days will be bustling with Christmas cheer and family, so today I am enjoying a hushed house as I ruminate over the past year and continue to map out my intentions for 2014.

My health is always #1 on my resolutions list and in 2013 I managed to create healthy routines involving our living spaces. I find that the less cluttered our tiny house is, the stronger and more “in control” I feel. Yes, it is true that I make healthier food choices and do not make as many excuses not to exercise when our house is tidy. With the stressful nature of teaching I need to have a restful and calm sanctuary to come home to and wind down.

When I started Produce with Amy my goals were to both eat more produce and to be productive. How accomplished I feel to say that I have been successful with both. Thank you to my readers for sharing this journey with me. Your feedback, comments, and support has helped me stay accountable and I love being able to help others make healthy choices.

Cooking is a pleasurable activity for me and I enjoy the creativity found in combining different flavors and textures. A few weeks ago I heard someone refer to themselves as a refrigerator cook because they cook meals out of what they have on hand. I could relate to this since I do the same thing. Now that I am blogging my food combinations, I do try to write them down so I can share them with you.

This white bean soup is an example of a dish that I tossed together with what I had in the house. I am always cooking up large batches of beans from dried to freeze for my meals. For this soup I also used my Spicy Brown Rice since I had several servings in the freezer.

WHITE BEAN, RICE, AND VEGETABLE SOUPWhite Bean Soup with Spicy Brown Rice

  • 4 cups of vegetable stock
  • 3 cups of tomatoes (I used tomatoes from my garden that were roasted with rosemary and basil)
  • 3 cups of Spicy Brown Rice (you could also use plain brown rice and add some taco seasoning or spices for flavor)
  • 3 cups of white beans
  • 1 cup of chopped cabbage
  • 4 minced cloves of garlic
  • 3 ribs of chopped celery
  • 1 large chopped carrot
  • 1 chopped green bell pepper
  • 1 small chopped onion
  • 1 small chopped zucchini
  • Salt & pepper to taste

Once all your vegetables are chopped simply toss into the slow cooker. I cooked on low for 4 hours. Normally bean soup would take twice as long but the beans were already cooked.  This recipe makes approximately 12 cups of soup and it freezes well.

White Bean Vegetable Soup

My favorite way to eat bean soup is with a dash of vinegar added to the top before eating. I love the way the vinegar brightens up the flavor. I also often drizzle two teaspoons of extra virgin olive oil on top.

This soup is very versatile and you can add any vegetables that you have on hand (sometimes I also add tomato sauce). The combination of beans and rice make it hearty and satisfying.

White Bean, Rice, & Vegetable SoupVegetable packed soup is one of my secret weapons for weight management and my husband Mike and I have a cup each night with dinner. This bean soup, along with a salad, is a filling meal. I make soup on the weekend and I often like to make a double batch so I can freeze a few portions. This is especially helpful if we end up going out of town on the weekend and I do not have time to make our weekly soup.

I hope that this soup helps you to stay warm and healthy this winter. Enjoy any holiday festivities that you may be attending and do not forget to pile your plate with an abundance of fresh fruit and vegetables, stay hydrated by drinking plenty of water, and build exercise into your schedule.

I challenge you to reflect on your successes for 2013 and come up with a list of goals that you would like to achieve in 2014. Stay tuned ~ I promise another year of healthy recipes coming your way!

If you are interested, check out the other soup recipes that I have posted.  Pin this recipe. Make sure you stop by and like my Facebook page.

White Bean, Rice, & Vegetable Soup

Spaghetti Squash and Tomato Soup

I have been enjoying Autumn walks with Phoebe.

I have been enjoying crisp autumn walks with Phoebe.

“Give me juicy autumnal fruit, ripe and red from the orchard.” 
― Walt Whitman

It feels good to be blogging again. Last weekend I had to finalize grades for the 1st marking period and this week we had parent teacher conferences at school. It is hard to comprehend that it is already November and soon the winter holidays will be upon us. I need to be extra mindful of exercise and making sure that I am preparing healthy versions of the comfort food that my body is craving. We have had many snow flurries in the U.P. and winter is quick on the heals of fall. Mike’s recent food obsession is lasagna and he teased me that he probably should get a Garfield tattoo. (Talk about a childhood flashback since I used to have a Garfield scrapbook that held stickers and cartoons from the Sunday paper.)

With cooler weather, fall forces us indoors and is the perfect time to experiment with new recipes. Have you tried spaghetti squash? It is simple to prepare and is a wonderful substitute for pasta. I bought a large spaghetti squash last weekend and used it to make one of my favorite fall recipes: Spaghetti Squash and Tomato Soup.

Pierce the squash with a knife or fork and add about an inch of water to a baking dish.

Pierce the squash with a knife or fork and add about an inch of water to a baking dish.

To prepare simply pierce the squash with a knife, or fork, and place into a shallow baking pan that is filled with water. (I bake the squash whole and use about an inch of water).

Bake for approximately 60 minutes at 375 degrees (I baked mine for 90 minutes since the squash was large). A friend of mine said that she uses the microwave to cook the squash. She said a large squash takes 10-15 minutes (flip every 4-5 minutes).

Let cool and cut squash in half lengthwise. Scoop out the seeds and use a fork to shred the squash. It will naturally pull apart in strands that will resemble pasta.

Serve with your favorite sauce, herbs,  or use in soup or other dishes.

Cook the squash whole. It makes cutting it a breeze once it is baked.

Cook the squash whole. It makes cutting it a breeze once it is baked.

 Spaghetti Squash

SPAGHETTI SQUASH AND TOMATO SOUP

  • 6-8 cups vegetable stockSpaghetti Squash and Tomato Soup
  • 28 ounce can of tomato sauce (I also used a few cups of tomatoes from my garden that I had in the freezer)
  • 1/2 large chopped onion
  • 3 ribs of celery chopped
  • 1 bell pepper chopped (I used 1/2 yellow and 1/2 red)
  • 1 large carrot chopped
  • Large cooked spaghetti squash (Approximately 10 cups)
  • 1 tablespoon olive oil
  • 2 tablespoons minced garlic
  • Salt and pepper to taste
  • 1 Tablespoon each of oregano, rosemary, and basil

Saute the onion, garlic, celery, and carrot in the olive oil until soft and add the rest of the ingredients. Simmer for 30-45 minutes. Makes 15 cups.

You could cut the recipe in 1/2 and it would still make a generous pot of soup. I like to make extra to freeze. You could add beans for protein and add any other vegetables such as zucchini and mushrooms. It is delicious, filling, and the addition of tomato sauce makes it taste similar to spaghetti. I rotated this for dinner and lunch last week and I partnered it with a large salad and garlic toast.

If you are a Weight Watchers member it is 1 PP per cup (depending on the vegetable stock and tomato sauce that you are using). Make sure you run it through the Recipe Builder if you add additional ingredients.

When I serve this soup to Mike I add cheese and homemade garlic croutons to the top and brown like French Onion Soup. My friend Jackie made this soup and said she added parmesan cheese and cottage cheese on the side. So I added a couple of Tablespoons of cottage cheese to Mike’s soup, along with a pizza cheese medley, and he said it reminded him of lasagna.

If you have not tried spaghetti squash, I hope my post encourages you to try something new. I hope you enjoy this soup. What is your favorite way to eat spaghetti squash?

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Spaghetti Squash and Tomato Soup 2

Spaghetti Squash and Tomato Soup:  Produce with Amy