Simple Creamy Vegetable Soup + My Alaska Earthquake Story

This is a wonderfully simple and delectable soup. Chunks of hearty sweet potato, zucchini, and broccoli swim in a flavorful, creamy broth for a quick and healthy meal that’s great for a weeknight. This really is a new favorite meal that’s a great way to use up any leftover canned coconut milk in your fridge.

Produce On Parade - Simple Creamy Vegetable Soup - This is a wonderfully simple and delectable soup. Chunks of hearty sweet potato, zucchini, and broccoli swim in a flavorful, creamy broth for a quick and healthy meal that’s great for a weeknight. This really is a new favorite meal that’s a great way to use up any leftover canned coconut milk in your fridge.

I’m not sure if you may heard the front page news, but on Friday Alaska had one of it’s biggest and most destructive Earthquakes to date. I posted some photos of our house and a couple of the collapsed overpasses and roads on my social media sites, which you can see here.

I’ll try to keep my story short.

I was at work when it hit. It was 8:30 in the morning and I had just settling in, drinking my coffee and looking over our patients and schedule for the day. When our building began to shake I sat for a second or two assessing how severe this was going to be. We get a lot of earthquakes in Alaska and most of them are minor. However, when the earth continued to shake I fell under my desk. The shaking became so violent, more than I’d ever felt, and all I could think about was Oliver and Todd at home. “Are they safe, are they safe, are they safe,” was all that rushed through my mind.

Finally, the shaking stopped after what felt like forever but turned out to only be a couple minutes (which is actually an etinerity when you’re in a massive earthquake). We ended up evacuating our clinic and I raced home. There were ambulances everywhere and the roads were packed. None of the roads I had to travel on were damaged but the photo below is ten minutes from my work.

 Photo by Marc Lester

Photo by Marc Lester

Todd and Oliver made it through unscathed (well, except for Todd’s left foot). Oliver was standing on his stool pictured below when it started. Todd grabbed him and they huddled under our dining room table until the shaking stopped. When I got home we proceeded to clean up A TON of broken glass and dishes over the weekend. Lots of large, custom framed art pieces I did broke. Several potted plants took a hit. Items flew off of shelves and Oliver’s room looked like a herd of dinosaurs stomped through, with lamps and monitors swinging off the desk. Everything on any table or desk fell to the floor. Several pieces of our siding cracked and there are a couple cracks in our interior walls but no serious damage. There’s a huge gouge in the earth in our front lawn that I literally stuck my ENTIRE hand in! It was crazy that the shaking actually opened up our childproof cabinets!

Oliver walked around most of the day pointing sadly at everything and telling us, “Broke, broke, broke..”. The aftershocks have been keeping everyone on pins and needles as we continue to experience very large quakes. Everytime one comes rumbling to life Oliver shakes his head pleading, “No, no, no…” It’s heartbreaking seeing him in so much fright.

Produce On Parade - Simple Creamy Vegetable Soup - This is a wonderfully simple and delectable soup. Chunks of hearty sweet potato, zucchini, and broccoli swim in a flavorful, creamy broth for a quick and healthy meal that’s great for a weeknight. This really is a new favorite meal that’s a great way to use up any leftover canned coconut milk in your fridge.

We are so thankful no friends or family were hurt and nothing of super valuable or sentimental broke. Our family is definitely shaken though and I’m compelled to hold my babies a little tighter. There are many families who lost their homes and important objects. Several roads literally just fell into the earth. The highway to Anchorage and our international airport have both opened back up and we are all on our way to getting back to our lives.

In the aftermath, I’ve learned to slow down and truly cherish the little moments. Also, to keep a few gallons of water handy in the pantry. In addition, command strips are not earthquake proof. Our art will now be re-installed with nails… #liveandlearn

Produce On Parade - Simple Creamy Vegetable Soup - This is a wonderfully simple and delectable soup. Chunks of hearty sweet potato, zucchini, and broccoli swim in a flavorful, creamy broth for a quick and healthy meal that’s great for a weeknight. This really is a new favorite meal that’s a great way to use up any leftover canned coconut milk in your fridge.

Simple Creamy Vegetable Soup


Simple Creamy Vegetable Soup
By
This is a wonderfully simple and delectable soup. Chunks of hearty sweet potato, zucchini, and broccoli swim in a flavorful, creamy broth for a quick and healthy meal that’s great for a weeknight. This really is a new favorite meal that’s a great way to use up any leftover canned coconut milk in your fridge.
Ingredients
  • ½ medium yellow onion, diced
  • 2 large garlic cloves, minced
  • 1 large sweet potato, peeled and diced
  • 2 small/medium zucchinis, diced
  • 1 medium bunch of broccoli; florets only, chopped
  • 16 oz vegetable broth
  • 1 tsp seasoning salt or table salt
  • ¾ tsp ground cumin
  • ½ tsp celery seed
  • dash of white pepper (black pepper will work)
  • 1 cup canned coconut milk
Instructions
  1. In a medium soup pot over medium heat, dry-saute the onions and garlic until they become fragrant and soften. Add the sweet potato and saute an additional 5 minutes while preparing the rest of the soup.
  2. Stir in the remaining ingredients except for the coconut milk. Bring to a boil over high heat; reduce to a simmer and cook for about 8-10 minutes until the sweet potatoes are soft when pierced with a fork.
  3. Remove from heat and stir in coconut milk. Serve hot.

Prep time:
Cook time:
Total time:
Yield: 4
Produce On Parade - Simple Creamy Vegetable Soup - This is a wonderfully simple and delectable soup. Chunks of hearty sweet potato, zucchini, and broccoli swim in a flavorful, creamy broth for a quick and healthy meal that’s great for a weeknight. This really is a new favorite meal that’s a great way to use up any leftover canned coconut milk in your fridge.

Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes

I love quick and easy dinners and this veggie packed, healthy pasta dish is a wonderful weeknight meal. Another great thing: it’s a terrific way to get a variety of nutritious vegetables into those picky eaters. My toddler actually picked out the zucchini to eat! I know your family will love this Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes as much as we do.

Produce On Parade - Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes - I love quick and easy dinners and this veggie packed, healthy pasta dish is a wonderful weeknight meal. Another great thing: it’s a terrific way to get a variety of nutritious vegetables into those picky eaters. My toddler actually picked out the zucchini to eat! I know your family will love this Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes as much as we do.

Do you need a break from pumpkin? A temporary reprieve from smothering holiday food? Me too. Stand down stuffing and mashed potatoes; we need some tasty, fresh veggies up in here! No worries, my friend. Tender zucchini, hearty mushrooms, and fresh cherry tomatoes are here to save you from eggnog overload.

This is a wonderful meal because it’s easy, quick and really easy on the wallet. Todd and I have decided to cut back our grocery bill because it has been a little wild this past year. There are so many amazing, new vegan finds in the grocery store and while I love testing them out we need to get back to basics: more whole foods and less vegan meats, cheeses, and processed foods. I made a goal to have rice, beans, and lentils all once per week. They should all be in our diets more, and surprise, they are about as inexpensive as it gets! Of course, if I see a brand new fun vegan option I obviously have no willpower to stop myself from trying it. See my Instagram, Facebook , or Twitter to peek at what I’ve been finding here in Alaska on our store shelves.

In the next months, be on the lookout for easy, inexpensive, healthy meals posted on the blog. It’s been real busy in our household with family and friends and to be frankly honest, we are having so much fun I have a hard time finding the time needed to dedicate to posting more regularly but I am going to try! I mean, have you seen how cute Oliver is?

Produce On Parade - Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes - I love quick and easy dinners and this veggie packed, healthy pasta dish is a wonderful weeknight meal. Another great thing: it’s a terrific way to get a variety of nutritious vegetables into those picky eaters. My toddler actually picked out the zucchini to eat! I know your family will love this Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes as much as we do.

Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes

Recipe by Kathleen @ Produce On Parade

I love quick and easy dinners and this veggie packed, healthy pasta dish is a wonderful weeknight meal. Another great thing: it’s a terrific way to get a variety of nutritious vegetables into those picky eaters. My toddler actually picked out the zucchini to eat! I know your family will love this Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes as much as we do.

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Yield: 4

Ingredients

  • 8 oz bowtie (farfalle) or penne pasta, uncooked
  • 2 tbsp vegan butter (optional)
  • 3 garlic cloves, minced
  • 2 medium zucchini, thinly sliced
  • ½ pound fresh cremini mushrooms, sliced
  • ½ pint fresh cherry tomatoes, halved lengthwise
  • 1 tsp seasoning salt or table salt
  • ½ tsp dried thyme
  • dash of white pepper (black pepper will work in a pinch)
  • 2 green onions, chopped
  • ½ cup canned coconut milk*
  • 1 heaping tbsp tapioca starch

Cooking Directions

  1. Bring a large pot of water to boil for the pasta. Cook according to package until al dente. Reserve 2-4 tbsp of cooking water and drain. Set aside.
  2. In a large rimmed frying pan, melt the butter over medium heat. Saute the garlic, zucchini, mushrooms, and cherry tomatoes for about 5 minutes until the zucchini is slightly tender. Stir in the salt, thyme, pepper and green onions.
  3. In a liquid measuring cup, whisk together the coconut milk and tapioca starch. Add to the vegetables over medium heat; stirring continuously for about 1-2 minutes, until it’s thickened into a sauce and coats the vegetables.
  4. Stir in the reserved 2-4 tbsp cooking water, until the sauce reaches your desired thickness then add in the pasta. Stir well to combine and serve hot.
  5. NOTES *You can use another plant milk if you prefer but the sauce won’t be as rich and creamy.
Produce On Parade - Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes - I love quick and easy dinners and this veggie packed, healthy pasta dish is a wonderful weeknight meal. Another great thing: it’s a terrific way to get a variety of nutritious vegetables into those picky eaters. My toddler actually picked out the zucchini to eat! I know your family will love this Farfalle with Zucchini, Mushrooms, and Cherry Tomatoes as much as we do.

Kale, Vegan Sausage, and White Bean Soup

This is one of my very favorite soups, perfect for a dark winter night. It’s full of healthy, fiber-filled vegetables and protein-rich beans. Normally I make this soup with diced Italian sausage but after my mother-in-law made it using Lightlife Gimme Lean Sausage, it’s become my new favorite way to make it. I finally wrote down my recipe to share with you all! There’s a method for a pressure cooker and a soup pot.

Kale, Vegan Sausage, and White Bean Soup - Produce On Parade - This is one of my very favorite soups, perfect for a dark winter night. It’s full of healthy, fiber-filled vegetables and protein-rich beans. Normally I make this soup with diced Italian sausage but after my mother-in-law made it using Lightlife Gimme Lean Sausage, it’s become my new favorite way to make it. I finally wrote down my recipe to share with you all! There’s a method for a pressure cooker and a soup pot.

My favorite meals are often a soup and that is especially true when winter rolls around here in Alaska. Ever since soup has been my jam. I remember getting a ‘soup’ cookbook from my grandma when I was below double-digits in age. #thatishowmuchilovesoup My blood is basically soup and this is one of my most beloved.

There’s a lot of recipes online for this type of soup. Basically they all involve kale, beans, and sausage… but there’s not a lot of vegan recipes, though not to worry. I got you covered. I think you’ll for sure love this soup as much as my family does. I could eat this for weeks nonstop, seriously.

Kale, Vegan Sausage, and White Bean Soup - Produce On Parade - This is one of my very favorite soups, perfect for a dark winter night. It’s full of healthy, fiber-filled vegetables and protein-rich beans. Normally I make this soup with diced Italian sausage but after my mother-in-law made it using Lightlife Gimme Lean Sausage, it’s become my new favorite way to make it. I finally wrote down my recipe to share with you all! There’s a method for a pressure cooker and a soup pot.

Kale, Vegan Sausage, and White Bean Soup

Kathleen @ Produce On Parade

Published 11/05/2018

Kale, Vegan Sausage, and White Bean Soup

This is one of my very favorite soups, perfect for a dark winter night. It’s full of healthy, fiber-filled vegetables and protein-rich beans. Normally I make this soup with diced Italian sausage but after my mother-in-law made it using Lightlife Gimme Lean Sausage, it’s become my new favorite way to make it. I finally wrote down my recipe to share with you all! There’s a method for a pressure cooker and a soup pot.

Ingredients

  • 1 tablespoons olive oil (optional)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 14 oz package Lightlife Gimme Lean Veggie Sausage
  • 2 large carrots, diced
  • 2 medium Yukon Gold potatoes, diced
  • 2 15 ounce cans white cannellini or white beans, drained and rinsed
  • 8 cups vegetable broth
  • 1 credit card size piece of kombu, broken into small pieces (optional)
  • 1 tsp paprika
  • ½ tsp dried thyme
  • ½ tsp liquid smoke
  • 1 large bunch of kale, stems removed and chopped
  • Seasoning or table salt, to taste

Instructions

  1. In a pressure cooker or large soup pot heat the olive oil over medium heat. Saute the onion and garlic for about 5 minutes, until fragrant and softened. Add the sausage and saute an additional 5-10 minutes until somewhat browned, breaking the it into small bite-sized pieces with a wooden spatula.
  2. Increase the heat to high and stir in the remaining ingredients except for the kale.
  3. Using a pressure cooker: Bring to a boil and pressure cook on high for one minute. Remove from heat and allow to depressurize naturally for 10 minutes, then run cold water over the lid to completely depressurize. Stir in kale and salt according to taste; serve hot.
  4. Using a soup pot: Bring to a boil, then cover and reduce to a simmer. Cook for 15 minutes then remove from heat and stir in kale. Salt according to taste; serve hot.

Yield: 8 servings

Tags: vegan, vegetarian, soup, sausage, kale, white bean, cannellini, easy, quick, healthy, potato
Kale, Vegan Sausage, and White Bean Soup - Produce On Parade - This is one of my very favorite soups, perfect for a dark winter night. It’s full of healthy, fiber-filled vegetables and protein-rich beans. Normally I make this soup with diced Italian sausage but after my mother-in-law made it using Lightlife Gimme Lean Sausage, it’s become my new favorite way to make it. I finally wrote down my recipe to share with you all! There’s a method for a pressure cooker and a soup pot.

Now go forth and enjoy winter!