Vegan Bites: Two Versions of Squash Soup

Simply Soup

Soup has become a staple in our house.

We throw a mixture of veggie's & legumes into a pot, top it with water and spices and simmer.

It covers most of our nutrients, is inexpensive, quick to put together and available on the stove all day.

Autumn Soup

~1 squash, cubed (dense winter squash has best flavour for soup)

~1 cup red lentils

~2-3 large potatoes, peeled and cubed

~10-15 cups water

~2-3 gloves garlic, minced

~2-3 T each rosemary & oregano

~1 T salt

Boil then bring to a simmer. Cook until veggies are tender.

Add various other veggies for a Clean-Out-the-Fridge day!

Puree for a smoother flavour.

Combine with salad, toast, sandwich or pour over various types of rice for a heartier fare.

White Bean & Avocado Winter Soup
Similar to soup above, give and take, but immensely different flavour! YUM!
~1-2 cups pureed squash (more puree just adds density. We went for medium-thick!)
~1-2 cups white beans (pre-cooked or canned)
~1 large potatoe, peeled and cubed
~1 large zucchini, cubed
~3 T oregano
~3 t salt
~6-8 cups water
Boil. Lower heat and simmer until potatoe is tender.
Add...
~1-2 cups greens (we added mystery Chinese greens from the wet market)
Simmer until greens slightly wilted. Remove from heat.
Add
~1/2 cubed avocado to each bowl before serving

Avocado makes all the difference in this rich soup.