Lentil & Vegetable Crockpot Soup

Fall is officially here, and what better way to celebrate than to break out the crockpot. This is a simple and easy to make soup that is perfect for a chilly evening.

Crockpot Lentil & Vegetable Soup
Vegan, Gluten Free

2 C dry green lentils
4 C water
4 C vegetable broth
1 yellow onion, diced
3 carrots, chopped
1 bell pepper, chopped
3 cloves of garlic, chopped
1 14oz can diced tomatoes
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp oregano
1 bunch spinach, stems removed
optional: top with toasted pepitas

Soak the lentils in water for a few minutes and remove any debris. Drain and add to crockpot.
Add the water and broth, chopped vegetables, tomatoes, and seasonings.
Cook on low for 6-8 hours.
About 10 minutes before serving, stir in the spinach.

Top with toasted pepitas if desired.

This makes a huge batch of soup. I had a ton of leftovers and even froze some for later.
This would be great with a bunch of different veggies in it, so feel free to add in your favorites.

Thanks for stopping by!

Carrot Soup with Garlic Croutons

As a part of Vegan MoFo I decided to dedicate my Thursday posts to recreating my family's favorite recipes - vegan style. My hope is that no one would be able to taste the difference!

 

I'm so excited to share today's family favorite recipe! This carrot soup cooking on the stove means that fall has arrived. The recipe was from my Mom's father, who is the resident gourmet in the family. It's delicious and creamy, and very easy to make!

I decided to veganize our carrot soup (not too hard actually - just subbing out cream with some almond milk) and it tastes just right! I added some quick homeade croutons on top, since I always love some bread with my soup.

Carrot Soup 
serves 6-8

5 C carrots, chopped
1 C potatoes, chopped
3/4 C onion, chopped
1/2 stick vegan butter
4 C vegetable broth
1 bay leaf
1/4 tsp salt
1/4 tsp pepper
2 C almond milk

Chop and prep your carrots, potatoes and onions. Melt the vegan butter in a deep pot and saute the vegetables for 10 minutes over medium heat.

Add in the vegetable broth, bay leaf and salt and pepper. Cover and lower heat. Gently simmer for 45 minutes.

Puree the soup in a blender in batches as needed, and return to the pot.
Stir in 2 C almond milk and heat through. Remove bay leaf before serving.

Garlic Croutons
6-8 slices of sourdough bread
2 Tbsp vegan butter
garlic powder, salt and pepper to taste

Slice the sourdough bread into cubes.

Heat the vegan butter in a skillet over medium heat. Add in the bread slices and top with some garlic powder, salt, and pepper. Lightly toast until slightly browned on all sides. Remove from heat and add to your soup.

I just love the bright orange color! Even though I made a huge batch and froze some, I know I'll be making this soup again throughout the winter. What is your favorite soup to make this time of year?

 

Thanks for stopping by!