Well colds come and go. But they sure are a pain to get through. I’ve had a cold for about two days and it just doesn’t want to give up! I was laid up yesterday and still have a head ache going. Don’t you just hate days like that?
Luckily, a few things have gotten me through those times when I have not been doing so well. Rest (lots of it), tea, and soup!
I could blog about sleeping all day long but that would bore all of you readers to death! And the tea was just some loose leaf I found in a generic brand. Nothing special. Just green tea with a bit of lemon juice. So lets go on to the soup!
Pacific foods saves the day with their organic soups! I found a small single serving of Pacific Foods vegetable broth on sale for a dollar fifty. Checking the ingredients to make sure it was vegan, it seemed to show promise. Carrots, celery, thyme, and a whole bunch of other whole-food goodness. No preservatives or anything. So why is such an amazing soup on sale? I guess just for my lucky finding!
Trying this stuff, it tasted amazing! The seasonings were just right in it and it was absolute bliss in my sore-throated state. Just poured the small thing of it into a coffee mug, heated it up, and I was good to go. I’ll buy the full sized version next time!
Now the next morning, all of my symptoms returned. A little vegetable soup was not just going to do it. I needed something with more body and a bit more of something solid in it. So I tried the JL Goes Vegan Pumpkin-Tofu Soup (to go with my fall pumpkin craze). This is EXACTLY what my body was craving for. A little bit of density from the tofu, that creamy pumpkin texture, and that awesome flavor from aminos and kale. I made two servings and gobbled them both down like they were nothing!
So after asking the mastermind behind the soup, JL said I could post her recipe! Isn’t she wonderful? She has some amazing posts out there. Whether you like this soup or not, you should check her site out at http://jlgoesvegan.com . So here is her recipe for vegan pumpkin-tofu soup!!‘
She made it in a measuring cup.
“JL’s Easy Tofu Pumpkin Soup”
- 1/4 cup of canned pumpkin
- 1/3 block of tofu, pressed and diced
- 1/4 red pepper, diced
- Splash of Bragg’s Liquid Aminos
- dash of hot curry
- 2 cups raw kale
- 2T cooked quinoa
- 1 cup veggie stock
Steam the kale (I used a Pampered Chef steamer: a splash of water, 1 minute in the microwave). Add all ingredients into a 2 cup measuring cup. Cover with a piece of wax paper. Microwave for 3 minutes.”
Thank you JL for letting me post this recipe. It was one of the best soups I have ever had! (And i’ve had a lot of soup)
And for you readers, sorry i didn’t take my own pictures of the soup. It was gone before i even got my camera out! Yeah. Its that good. But all the credit for this amazing credit goes to JL and I would seriously recommend checking out her blog. So what are you still doing here? Go see what other awesome recipes she has in store!
Soup-Drinking Health Freax Unite!
-Andrew “VegMuffinMan” Morrison-