Comfort Foods Are Vegan Too!

Whole Foods Vegans aren’t alien. In times of illness, stress or worry, fears and loathings; like most people, we look to food for comfort. Sure, it may not be fried chicken or chocolate ice-cream but it’s just as hearty and warm and your soul sighs, “that was delicious”. 

Our souls need to sigh. It brings calm and acceptance to any struggle that comes with being human. In every culture throughout our world, food is a place to gather and nourish our bodies, to celebrate and to mourn, to treat illness and to simply satiate hunger. It is the common strand that silently brings people together with no need for words. 

“Let Food be thy medicine and let medicine be thy food” – Hippocrates 

This recipe is just that…comfort in a cup. It’s a rich, dense soup full of nutrition. It’s ladened with fresh herbs such as mint and curry leaves and embodies a spicy heat that warms your body on its way down. 

Curried Legumes And Veggie Soup

  • 1 cup total dried and mixed (cranberry beans, cannelloni beans, green mung beans, red split lentils, small lentils, green split peas, pearl barley, black beans, and pearl spelt)
  • 1/2 head cauliflower florets section sliced
  • 1 head broccoli florets section sliced
  • 1 large onion chopped 
  • 2 small red chilis (thinly sliced)
  • 3 small green chilis (thinly sliced) 
  • 6 cloves garlic minced 
  • 1 tbsp coconut oil 
  • 1 carrot chopped
  • 1 zucchini chopped 
  • 1 (15oz) can cocoonut milk
  • 6 cups vegetable broth 
  • 1 handful fresh curry leaves chopped
  • 1 handful fresh mint chopped
  • 1 tsp cumin 
  • 1 tsp cinnamon
  • 1/2 tsp fennel
  • 1/2 tsp ginger
  • 1/4 tsp turmeric
  • Fresh ground salt and pepper to taste 
  • Small handful cilantro chopped for topping 

– Soak your beans overnight 

– Heat a soup pot on medium heat and sauté the onions, garlic, red and green chilis and all of the dried spices in the coconut oil until the onions are translucent. 

– Toss in the carrots and continue to sauté for another 3 to 5 minutes. 

– Add the zucchini, curry leaves and the mint. Sauté until the zucchini begins to brown a little. 

– Add the broth, coconut milk, broccoli, cauliflower and the beans. Bring this all to a boil and then cover and reduce to simmer. Let your soup simmer and cook for about an hour or until your beans are nicely done. 

– with a food processor or a submersion blender, pureé half of the the soup or less depending on your preferred texture.  

– Season liberally with salt and pepper to taste and serve with cilantro garnish. 

We ate this with a side of Chana Dal Vada but tortilla chips are good too or even a grilled cheese sandwich! 

Vegan – because the only life that belongs to me is my own. 

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