Amish Broccoli Cheese Soup - Dairy Free

Anyone else absolutely in love with #soupseason? One of my favorites has always been broccoli cheese but it wasn’t until I lived up in Ohio’s Amish Country for about a decade that I ever had it made with any type of noodles or pasta in it!?! Think little one inch pieces of angel hair type tiny strands...you can find it under the name fiedo spaghetti, or sometimes pastina.
Whatever it's called...those Amish got it right! It's a game changer for broccoli cheese soup and I haven’t ever made it any other way since!

This dairy free version is definitely a deviation from what they served up there but, honestly, just as good...and bonus one more way to sneak a handful of kale from that huge bag you're trying to use up? Just me...hahah? But seriously, if you havent started adding finely chopped kale to your broccoli cheese soup...give it a try and thank me later!

What you are going to need to buy:

2 tablespoons Dairy Free Butter

1 tablespoon Flour

2.5 cups Plant Milk

1 tablespoon Veggie Bouillon

1 package Dairy Free Shredded Cheddar

1/4 cup of Nutritional Yeast

1 tablespoon Yellow Mustard

1 cup of Fiedo Spaghetti

1.5 cup Fresh Broccoli

1 cup of Fresh Kale

1 teaspoon Garlic Powder

Salt and Pepper, to taste

What you are going to need to do:

In a medium pot, on low heat, melt about 2 tablespoons of butter and gently allow butter to brown, but not burn, because we’re going to make a roux.

Sprinkle 1 tablespoon of flower on top of the melted butter and whisk to combine. Cook mixture for about 30 seconds and then slowly add 2.5 cups of plant milk, whisking the entire time so that no lumps form. Bring to a boil and let boil about 30 seconds.

Stir in 1 tablespoon of veggie bouillon, 1 cup of water, and 1/4 cup of nutritional yeast.

Add 1 tablespoon of yellow mustard…don’t be afraid, just do it! (You can use brown mustard, if you like it!)

Reduce heat and add the cheddar shreds (yes, the whole bag), stirring to melt.

Add the fiedo spaghetti to the soup and simmer for 3 minutes.

Add the broccoli and kale.

Add salt and pepper, and garlic powder, to taste.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: Four

Autumn Inspired Minestrone Soup with Sweet Potato and Fresh Kale

This Minestrone Soup is so easy and delicious you will wonder how you ever tolerated the canned stuff! A new twist on an old classic and inspired by the favors of Autumn this soup is made with roasted squash, zucchini, and sweet potato along with kale! It’s the perfect way to kick off #soupseason!

Homemade minestrone soup is one of my favorite ways to use of the bits and pieces of produce that are hanging around your crisper drawer! The secrte to this recipe is the roasted sweet potato and fresh kale! Of all the leafy greens kale is definitely king! It's one of the most nutrient rich foods on the planet and the Palmetto Gardens family has been growing some of the finest quality greens, locally here in the US, for 3 generations!

What you are going to need to buy:

4 tablespoons olive oil, divided

1 medium white onion, diced

1-2 tablespoons of minced garlic

2 tablespoons of tomato paste

1 28 oz can of San Marzano Tomatoes

4 cups of water *

3 tablespoons of veggie bouillon *

*Note: Or use your favorite veggie stock

1 medium yellow squash, cubed into 1/2" cubes

1 medium zucchini, cubed into 1/2" cubes

1 medium sweet potato, cubed into 1/2" cubes

1 teaspoon each: onion powder, garlic powder, salt, and black pepper

1 16oz can of white chili beans or butter beans

1.5 cups of dry ditalini pasta or your favorite small shell

2 cups of fresh, chopped, kale

Dairy-Free Parmesan, to garnish

What you are going to need to do:

Preheat oven to 400°

Cut your squash, zucchini, and sweet potato into cubes, lightly coat with olive oil and sprinkle with the onion powder, garlic powder, salt, and black pepper mixture.

Roast, uncovered for 30 minutes, stirring the veg halfway through roasting to get color on all sides.

While the veggies are roasting:

Into a stockpot, on medium heat sautee the diced onion, and minced garlic in olive oil until onion becomes soft and translucent.

Stir in the tomato paste and let simmer with the onion/garlic mixture for 2 minutes.

Add the can of San Marzano Tomatoes and with the use of a fork, or a potato masher, gently break up the big chunks of tomatoes into bite-sized pieces.

Bring mixture to a boil and then add your water+veggie bouillon or your veggie stock.

Add the dry pasta straight into the pot, along with the can of beans, only lightly drained.

Stir to combine.

Cook on a gentle, light, boil for 10 minutes until the pasta has softened.

Stir in your fresh Palmetto Garden's Kale, which has been chopped into 1-2" pieces, and gently fold into the soup to wilt the kale.

Turn the heat down to low/warm.

Retrieve the roasted veggies from the oven and gently add to the soup.

Taste for seasoning. Add onion powder, garlic powder, salt, and black pepper, to taste.

Let simmer for 5 minutes and serve topped with your favorite grated parmesan cheese!

Store leftover soup in a mason jar in the fridge for up to 2 weeks. Add up to 1/2 cup of water when reheating as the soup may thicken in the fridge over time.

Prep Time: 10 minutes

Cook Time: 35 minutes

Serves: Six

Creamy Roasted Garlic Tomato Soup

This Tomato Soup is so easy and delicious you will wonder how you ever tolerated the canned stuff! The trick to really amazing tomato soup is super-ripe, almost mushy, tomatoes! The more ripe they are the sweeter and more complex their flavor, and the more tomato-y your soup will turn out.

The summer will soon be fading fast into fall but if you’re like me you probably still have a bunch of tomatoes hanging around. If you’re looking for an easy and quick recipe to help you transition in to soup season this dish does the trick! So flavorful and creamy even your non-veggie family and friends will ask for seconds! Bonus: canning this soup is super easy and because it’s tomato based doesn’t require any extra processing to safely preserve!

What you are going to need to buy:

Tomatoes - 8 small to medium vine ripened tomatoes will make abut 2 servings of soup. I recommend roasting 4 small - medium (think between the the size of a medium plum) for each serving

Sweet Onion

Olive Oil

Balsamic Vinegar

Sugar or Maple Syrup

Minced Garlic - (we like these jarred options from Spice World!)  

Veggie Stock - 1 cup, per desired serving

Your favorite Vegan Cream Cheese - (We used this one from Kite Hill Foods)

Cayenne Pepper, to taste

Salt & Pepper, to taste

Paprika, to taste

Basil, Chives, Oregano (optional)

What you are going to need to do:

Preheat oven to 400 degrees

Start my chopping an onion (1/2 for 2 servings or a whole onion for 4 servings)
Lightly oil a large skillet, (one with deep sides works the best)
Cut tomatoes in half. and arrange in skillet cut side down along with onions and 2-3 tablespoons of garlic.

Sprinkle with 2 tablespoons of sugar and drizzle with 2 tablespoons of Balsamic Vinegar and a pinch of Cayenne Pepper.

Saute’ on medium/high heat until the onions are translucent and the mixture is bubbling.
Transfer your skillet to the oven and roast the mixture for 15-20 minutes checking occationally. If it’s looking too dry you can add 1/4 cup of water to the skillet to make sure that the mixture does not burn.

After 20 minutes remove the onions and tomatoes from the oven and add to the pot your veggie stock.

Simmer on the stove-top for another 10 minutes. You can also add any herbs you’d like at this time.

Using a stick blender, blend soup until smooth! No need to worry about small seeds and skins, they all get blended together. Optionally, if you don’t have a stick blender, carefully transfer the soup to a stand blender and blend until smooth.

Stir in the cream cheese 1/4 to1/2 cup depending on number of servings.

Add salt, pepper, and paprika to taste. You can also add a touch more cayenne at this time, if desired. If you like a sweeter tomato soup add another tablespoon of sugar or maple syrup at this time.

This soup is great garnished with toasted pine nuts and sun dried tomatoes!

Enjoy!