As temperatures decrease and our days shorten, I am drawn to the warmth and comfort of soup. Although I could eat soup daily, my family disagrees, so 
lately we’ve been having a lot of stoup, or stew-like soup. As with all of my recipes, please use them as a template and adjust based on what you have on hand and what you like.
Broccoli Sweet Potato Curry Stoup
Serves 4
3 – 4 c broccoli florets
2 – 3 c white beans
2 medium sweet potatoes
1 can coconut milk
1 T curry powder
water
Optional: kafir lime leaf
Microwave the sweet potatoes for 3 minutes to soften. In a pot over medium heat, whisk the curry powder into the coconut milk. Chop the large broccoli florets into bite-sized pieces and dice the sweet potatoes. Add remainder of ingredients and water to reach desired consistency. Cover, and cook over medium heat until the veggies have softened. Add more curry powder if needed, and remove kafir lime leaf before serving.
Fickin and Rice Stoup
Serves 4
3 Delight non-GMO soy patties or 1/2 batch chicken-like seitan
5 c cooked rice
1 carton of No Chicken Broth
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
Parsley, thyme, rosemary, tarragon, pepper to taste
Sautee the veggies or if short on time, just boil them in the broth. Add the fickin (fake chicken) and rice and heat through. Adjust seasonings, add more broth if desired, and serve.
Beef Stoup
Serves 6
1 batch of beef-like seitan using 2T Better Than Bouillon No Beef Base for the broth
4 – 5 c cooked brown rice
2 onions, diced
3 carrots, sliced into coins
1 green pepper, diced
4 cloves of garlic, chopped or minced
Broth or water with additional No Beef Base
Thyme, rosemary, oregano, pepper
Make the seitan and while it’s steaming, start the rice and chop the veggies. You can also make the seitan and rice in advance so the meal comes together faster for a weeknight meal. In a large pot, sauté the veggies using a little water as needed to prevent sticking. Once the veggies have softened, add the broth and herbs. Cover and cook over medium heat until the veggies have reached the desired texture. Slice the beef-like seitan then cut into strips or bite-sized pieces. Add the rice and seitan and heat through. Taste and adjust seasonings, adding more broth if needed for soup.
Thai Butternut Soup
Serves 4
1 medium butternut squash or 4 c diced squash
2 c vegetable broth
1 onion, diced
2 T Thai red curry paste
1 can coconut milk
1 T or 3 cloves minced garlic
Cook the squash in the broth (I used No Chicken broth) until soft and add to blender. Sautee the onion in a little water until translucent and add to blender. Add rest of ingredients to blender and puree. Serve immediately, transfer to crockpot to keep warm for a few hours, or refrigerate. Add more broth or coconut milk as needed to reach desired consistency, particularly upon reheating.
IF you transport this soup in the car for say a work potluck lunch, please adequately secure the crockpot. Although the soup smells and tastes great, it’s not something you want to smell for days on end. . .