Vegan Recipe Revamp: Not Your Grandma’s Soup
I am a vegan. My mother is not. Still, without fail, every time my kids, my husband or I get a cold the response is always the same, “You NEED some chicken soup!”
While I may not notice the absence of animal products in cookies or cupcakes, there’s really no way around the fact that chicken soup is chock full of chicken. It’s more obvious than a Mariah Carey boob job in a Golden Globes dress. If you take the chicken out of chicken soup though, you pretty much just have hot water. Mmm…
This new recipe I developed has all the great things about my favorite Greek Chicken, Lemon and Egg Soup, but without the chicken or its embryos. Yet it still is more than lemon water.
Lemon Lentil Soup
- 4 cups vegetable broth
- 4 carrots, chopped (about 2 c.)
- 2 stalks of celery, chopped (about 1 c.)
- 3/4 t. coriander
- salt and pepper to taste
- 1 c. red lentils, rinsed and drained
- 1 small head baby bok choy, chopped (could substitute 1 1/2 c. chopped greens, such as kale or spinach)
- 1/4 c. fresh lemon juice (about 2 small lemons)
- 3 T. raw cashews
- 2 T. chopped parsley
In a saucepan over medium high heat and sprayed with cooking spray, saute carrots, celery and coriander for approximately five minutes or until vegetables are tender.
Add broth and red lentils and bring to a boil. Reduce heat, cover and simmer for fifteen minutes.
Meanwhile, chop parsley and bok choy and make a lemon cashew cream by combining lemon juice and cashews in a food processor.
When lentils are done, stir in greens and lemon cashew cream and heat until mixture is uniform. Adjust salt and pepper to taste.