Sally’s “Meatless Monday” Soup


Sally’s Meatless Monday Soup

Vegan, GF, Vegetarian, Dairy Free

Yields 6-8 servings

Prep Time:  30 minutes

One of my favorite weeknight meals is soup.  I enjoy using whatever i have in my refrigerator and pantry and essentially creating something from nothing in as little time as possible.  The beautiful thing is I can make a big pot and store what I don’t use in the freezer for future meals.  I think you’ll really enjoy this recipe…it goes great on its own or with a side salad and a hearty piece of rustic or multigrain bread.  For those of you who are avoiding gluten, there are lots of gluten-free bread and cracker options available.


1 TBSP grapeseed oil

1 TBSP cumin

2 cloves garlic, minced

1 2-inch piece dried Kombu seaweed

2 stalks celery, chopped

4 heirloom carrots, chopped in to discs

1 small yellow onion, chopped

1 C shiitake mushrooms

1/2 C frozen butternut squash

1/2 C frozen sweet corn

1 C grape tomatoes, sliced in half

1 C cooked garbanzo beans, rinsed

1 container low sodium organic vegetable broth

4 leaves dinosaur Kale, stripped from stem and broken in to bite sized pieces or sliced

sea salt and pepper, to taste

Bunch parsley, chopped

Water, as needed


Heat up oil in a dutch oven or large soup pot.  Add in chopped onion and salute for a couple of minutes, until onion gets a bit translucent.  Add in carrots, celery, pinch of sea salt, black pepper and cumin.  Continue sautéing for about 3 minutes and then add in the mushrooms.  Once the mushrooms look cooked through, add in the veggie broth.  If you don’t have veggie broth, simply add in water – about 4-6 cups.  If the soup is too thick, you can always add in more water, even if using the veggie broth.  I always add additional water.  Bring to a boil and then lower temp to medium low and add in combo, garbanzo beans and corn.  Continue to simmer for five minutes then add in tomatoes, squash, and parsley.  In another five minutes, remove the Kombu (which i add for an amazing punch of minerals, including a big hit of calcium) and dice in to small pieces then add back in.  Continue to simmer and about five minutes before you’re ready to serve, add in the kale.  Wait for the kale to wilt before serving.  Enjoy this satisfying fiber, protein, and mineral-rich meal!


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