1. vegetable soup in a sourdough bread bowl most bread is vegan, just check the label to see if they add in milk, butter or honey. we got this great-looking sourdough loaf at the farmer’s market, and knew immediately we needed to make a bread bowl. if you want to make your own bread, check out this recipe! the soup: 1 large can crushed tomatoes, 3 cups homemade vegetable stock, & 3 cups water 4 medium white mushrooms, 1 head broccoli, 2 stalks kale, 1 large carrot, 1 can corn, 1/4 medium-hot pepper 1 bay leaf, oregano, thyme, marjoram, parsley, salt, and pepper simmer the soup for 45 minutes to an hour. carve out the interior of the loaf of bread, then either leave it, or brush it with olive oil and put in the oven for 20-30 minutes, or until browned. serve the soup slightly warm in the crispy bowl, and enjoy! 
    High Res

    vegetable soup in a sourdough bread bowl

    most bread is vegan, just check the label to see if they add in milk, butter or honey. we got this great-looking sourdough loaf at the farmer’s market, and knew immediately we needed to make a bread bowl. if you want to make your own bread, check out this recipe!

    the soup:

    • 1 large can crushed tomatoes, 3 cups homemade vegetable stock, & 3 cups water
    • 4 medium white mushrooms, 1 head broccoli, 2 stalks kale, 1 large carrot, 1 can corn, 1/4 medium-hot pepper
    • 1 bay leaf, oregano, thyme, marjoram, parsley, salt, and pepper

    simmer the soup for 45 minutes to an hour. carve out the interior of the loaf of bread, then either leave it, or brush it with olive oil and put in the oven for 20-30 minutes, or until browned.

    serve the soup slightly warm in the crispy bowl, and enjoy! 

    March 29, 2011 Posted by sewindieee
  2. it’s colddddd outside! soup inspired by a classic chicken noodle soup, except more grown up! we made our own vegetable stock for the base of this recipe, along with some from-scratch biscuits. it’s warm, filling, and reminds me of all of those sick nights when i was a kid. first, the vegetable broth! here’s a good guideline as to what you should put in your stockpile to make a well-balanced liquid. use veggie scraps, we reused 8 or 9 cups of scraps that would’ve gone in the garbage otherwise! biscuits. while the stock is simmering, you could start prepping your biscuits. you can find the recipe at our veggie pot pie post. pasta. when done with the biscuits, heat the broth plus some water until it comes to a rolling boil. add your pasta. veggies & tofu. while the pasta’s cooking, simply: slice up some baby carrots shred up some greens soak the tofu in a mixture of olive oil, soy sauce, a small amount of maple syrup, salt, and pepper putting in together. when the pasta is just about tender, add in the veggies. add in any more spices to the pot. (we added cinnamon and it really worked with this soup!) heat up a sautee pan, and lightly brown your tofu. at this point, your biscuits should be finished! and from here, it’s simple. the pasta should be tender, the carrots softened but still a little crunchy. serve the soup, and add in the tofu last. try soaking the biscuits in your homemade veggie broth, it’s delish!
    High Res

    it’s colddddd outside! soup

    inspired by a classic chicken noodle soup, except more grown up! we made our own vegetable stock for the base of this recipe, along with some from-scratch biscuits. it’s warm, filling, and reminds me of all of those sick nights when i was a kid.

    first, the vegetable broth!

    here’s a good guideline as to what you should put in your stockpile to make a well-balanced liquid. use veggie scraps, we reused 8 or 9 cups of scraps that would’ve gone in the garbage otherwise!

    biscuits. while the stock is simmering, you could start prepping your biscuits. you can find the recipe at our veggie pot pie post.

    pasta. when done with the biscuits, heat the broth plus some water until it comes to a rolling boil. add your pasta.

    veggies & tofu. while the pasta’s cooking, simply:

    • slice up some baby carrots
    • shred up some greens
    • soak the tofu in a mixture of olive oil, soy sauce, a small amount of maple syrup, salt, and pepper

    putting in together. when the pasta is just about tender, add in the veggies. add in any more spices to the pot. (we added cinnamon and it really worked with this soup!) heat up a sautee pan, and lightly brown your tofu.

    at this point, your biscuits should be finished!

    and from here, it’s simple. the pasta should be tender, the carrots softened but still a little crunchy. serve the soup, and add in the tofu last. try soaking the biscuits in your homemade veggie broth, it’s delish!

    January 6, 2011 Posted by sewindieee