I am totally a soup person and starting in September, I usually cook a pot of soup a week. My main reason for doing this is that during the fall and winter months, my family needs the extra boost of vitamins to ward off any winter illnesses. We don’t receive the flu shot which is why I make sure that we up our vitamin C. It’s pretty easy to do when you can throw herbs and veggies high into a pot and make a yummy soup.
Gone are the days of chicken noodle soups (or not) since we now live a plant based lifestyle. However, I will not allow the absence of meat to stop up us from indulging in soups. There are plenty of plant based meat options to add. Field Roast has an amazing sausage. Beyond Meat has crumbles that would go perfect in a lasagna soup. Gardein has plant based chicken strips so that you technically will not miss out on those beloved chicken noodle soups. If you are interested in those products, check out Amazon Fresh. They have a great selection of plant based meat options.
I have been scouring the internet in search of some fun soups where I stumbled upon a cool site called Straight Up food. There are so many plant based recipes, and I am sure that I will be posting lots of them from this site. While peeling through all the plant based goodness, I came up with a recipe for beefless stew. This recipe is straight forward and super easy. If you are a mushroom person (I totally am not), you will love it. While there are herbs listed in the recipe, you could totally add your own as well. Dried strawberry leaf is high in Vitamin C and would be a great addition to this recipe.
So, without further ado, you can click here to get this feel-good recipe!