Chickpea, Mushroom & Wild Rice Soup

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I love soup in the winter. I also love it in spring or summer. I’m a huge soup fan. I used to eat at panera bread really often and order the “you pick two” with a bacon turkey bravo and a bowl of the chicken and wild rice soup. Then I moved to Okinawa, went vegan, and making a veganized version has been on my to-do list. So the other day when my husband offered to make dinner, I have him a list of instructions and ingredients and sent him off to do the dirty work. The end result? Magic. In my opinion this is better than the panera bread soup. It certainly has more nutritional value, and no animals were harmed! Take notes, Panera Bread!

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Ingredients
4 cups of vegetable broth
1 large yellow or white onion, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
5 cloves of garlic, minced
1 carrot, diced
1 cup celery, diced
1 &1/2 cups mushrooms, halved
1 tablespoon olive or grapeseed oil

3/4 cup of cashews
1 cup of water (seperate from boiling water)

1 14 oz can chickpeas, drained and rinsed
1 cup of cooked wild rice

Instructions:
Firstly, cook your rice according to the package instructions. I personally used Bobs red mill wild & brown rice mix.

Next, lightly sauté the carrots and celery in the oil for about five minutes. Then add the broth, seasonings and the rest of the veggies. Leave it to cook on medium heat.

While the soup is cooking, add your cashews to a small pot full of water and boil for about 20 minutes. After the time is up, strain the nuts and add them to a blender with 1 cup of water. Once the mixture is smooth, add it to the soup.

Add the rice and chickpeas to the soup and heat through. Serve immediately. I recommend eating this with some garlic bread. Enjoy!

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Thai red curry with vermicelli noodkes

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This year for my birthday my good friend Kiwa gave me thai red curry pastes. I had been looking all over for a fish-free red curry paste with no luck, so I was very thankful to get these from her. I love Thai curry. It has so many complex flavors and spices, and I think of it as comfort food. Especially when you add vermicelli noodles, which add the perfect texture to this soup. You should be able to find vermicelli noodles and red curry paste at your local store in the ethnic section, or at a specialty Asian foods market.

Ingredients:
4 cups veggie broth
1 cup canned coconut milk
1 tablespoon Thai red curry paste
1 yellow onion, diced
3 cloves of garlic, minced
8 oz mushrooms, sliced in half
Juice of 1 lemon
1 teaspoon agave nectar, honey or brown sugar
2 tablespoons soy sauce
3 ounces vermicelli noodles
1 tablespoon turmeric powder (optional)
1/2 cup drained, pressed, cubed tofu (optional)

Optional toppings: cilantro, lemon zest, sliced jalapeño, green onions, bean sprouts

Instructions:
Add all ingredients (except the noodles) to a large soup pot. Bring to medium high heat and let simmer for about fifteen minutes. Add the vermicelli noodles and heat through. They will take about five minutes to cook through.

Serve as soon as the noodles are done. Top with whatever suits your fancy. I like cilantro and green onion on mine. Enjoy!

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