livesimplyhealthy

Thai Chickpea Coconut Curry Soup!

This thai noodle soup is comforting and filling. The warm coconut tomato broth is seasoned with turmeric and curry, which pairs perfectly with the thai rice noodles and chickpeas. I used peppers, broccoli, and mushrooms in this soup, but you can experiment with whatever veggies you have on hand. Snow peas and carrots would also be delicious here.

This soup contains a mixture of healthy fats, plant-based protein, and fibre, for a filling and nutrient dense soup. I love serving this soup for a warming and filling lunch throughout the winter months. Please let me know if you make with any modifications, I’d love to hear what you experiment with!

For more vegan soup recipes, try my Vegetable Chickpea and Rice Soup, Thai Noodle Soup with Crispy Chickpeas, or Sweet Potato Lentil Soup.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Thai Chickpea Coconut Curry Soup

Laura Brining

Thai noodle soup with chickpeas and vegetables

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 6

Ingredients

  

• 2 teaspoons olive oil
• 3-4 cloves of garlic minced
• 2 tablespoons minced ginger
• 1 medium onion diced
• 1 medium bell pepper sliced
• One 8 oz package of mushrooms sliced
• Two 400ml cans of coconut milk
• 2 cups water
• 1/2 cup tomato sauce
• 2 teaspoons turmeric powder
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups chickpeas cooked
• 1/2 of a 1 pound package of thai rice noodles cooked according to package directions
• 1 head broccoli chopped
• 1/2 bunch of fresh cilantro chopped
• 3 stocks of green onions sliced

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the minced garlic, ginger, onions, peppers, and mushrooms. Cook over medium heat until soft, about 5-7 minutes.
• Add the coconut milk, water, tomato sauce, turmeric, curry powder, salt, and pepper. Stir to combine, reduce heat to low, and simmer for about 20 minutes.
• Add the cooked chickpeas and rice noodles, broccoli, cilantro, and green onions. Cook until the broccoli is bright green and soft, about 3-5 minutes.
• Serve and enjoy.

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Vegetable Chickpea and Rice Soup!

Homemade soup is always comforting and warming. This Vegetable Chickpea and Rice Soup is hearty and delicious. It has similar flavours to your Grandma’s chicken noodle soup, using plant-based ingredients.

This soup is vegan and gluten-free. It contains protein from the chickpeas and some healthy fats from the coconut milk – which also creates a creamy broth. Feel free to customize the veggies or throw in whatever you have on hand. Frozen peas would be a great addition here as well.

I like to serve this soup with some seed crackers and cashew cheese. It’s great on its own or with avocado toast, crackers, or salad. If you try this soup let me know what you served it with in the comments below!

For more plant-based soup recipes, try my Thai Noodle Soup with Crispy Tofu, Sweet Potato Lentil Soup, or my Creamy Tomato Red Pepper Soup.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Vegetable Chickpea and Rice Soup

Laura Brining

A simple vegetable soup with rice, chickpeas, and a creamy broth.

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 5 -6

Ingredients

  

• 2 teaspoons olive oil
• 3-4 cloves garlic minced
• 1 medium onion diced
• 1 1/2 cup carrots sliced
• One 8 oz package mushrooms sliced
• 1 1/2 cups rice dry or pre-soaked
• One 540 ml can chickpeas rinsed and drained
• One 400 ml can coconut milk
• 3 cups water or vegetable broth
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon chili flakes
• 1/2 teaspoon dried tarragon
• 2 tablespoons fresh herbs - basil oregano, or chives
• 1 cup kale roughly chopped

Instructions

 

• Add your olive oil to a large pot over medium heat.
• Add the garlic, onions, carrots, and mushrooms. Sauteed until soft, about 7-10 minutes.
• Add the rice, chickpeas, coconut milk, water or broth, and dry seasonings. I pre-soak my rice before cooking for better digestion, if you are using dried rice then you will need to increase the water or broth slightly.
• Turn the heat to low and let simmer with the lid on for 22-25 minutes, or until rice is soft.
• Add the fresh herbs and kale just before serving and let them gently steam.
• Serve immediately or store in the fridge for up to one week.

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Sweet Potato Squash Casserole with Maple Glazed Pecans!

This has been one of my family’s favourite holiday dishes for years. I serve this recipe at Thanksgiving and Christmas each year. It’s rich, smooth, and delicious. The maple pecans take the sweet potatoes and squash to the next level. The pecans get golden and glazed and the sweet potato is perfectly seasoned with warm fall spices.

My secret to smooth and creamy casserole: blending the sweet potatoes and squash! You can use an immersion blender, regular blender, or even a hand held mixer. It results in a super smooth and almost creamy texture.

This is a great side dish for Thanksgiving and Christmas, or a great addition to any cozy fall or winter meal.

For more sweet potato recipes, try my West African Peanut Stew, Sweet Potato Lentil Soup, or Sweet Potato Lentil Curry.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Sweet Potato Squash Casserole with Maple Pecans

Laura Brining

A rich sweet potato butternut squash casserole with maple glazed pecans

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings 6 -8

Ingredients

  

Sweet Potato Butternut Squash:

• 1 medium butternut squash halved
• 2-3 medium sweet potatoes halved
• 2 tablespoons coconut oil
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Pecan Topping:

• 1 cup pecans
• 2 tablespoons coconut oil melted
• 1 tablespoon maple syrup
• 1/4 teaspoon cinnamon

Instructions

 

• Prepare your butternut squash and sweet potatoes for baking by placing each half face down onto a parchment lined baking tray and piercing the skin with a fork. Bake in a 400 degree Fahrenheit oven until tender, about 45-50 minutes. Allow to cool.
• Scoop the sweet potato and butternut squash from the skins and add them to a large bowl or blender. Add the coconut oil and spices. Blend your mixture together in your blender, or with a handheld mixer or immersion blender.
• Spoon the blended mixture into a 9x13 baking dish. Set aside.
• Prepare your pecan topping by adding the pecans, melted coconut oil, maple syrup, and cinnamon in a small bowl. Stir to combine and top evenly over your sweet potato mixture.
• Broil on high for 5-7 minutes until the pecans are golden brown.

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Creamy Chipotle Rice Bowl!

This Creamy Chipotle Rice Bowl is one of my favourite dinners lately. I was making rice, seasoned black beans with mushrooms, sauteed chipotle peppers, and cashew cream garlic sauce separately and loading it all into a bowl, so I decided to try combining all four elements together into one easy dish. It results in a creamy and filling chipotle rice dish loaded with flavour.

This dish combines:

Steamed Rice

Seasoned Black Beans with Mushrooms

Chipotle Peppers and Onions

Cashew Garlic Cream Sauce

You end up with a super easy dish that’s ready in minutes and perfect for meal prep. It’s filling and nutritious. The black beans and cashews provide complex carbohydrates, protein, and healthy fats. I like to serve this dish with some steamed garlic veggies, like broccoli or asparagus.

For more dinner ideas, try my Chipotle Taco Pasta, Cashew Rice Bowl, or Cheesy Broccoli Rice Casserole. 

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Creamy Chipotle Rice Bowl

Laura Brining

A creamy chipotle rice bowl with black beans, sautéed peppers and onions, and cashew garlic cream

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 5 -6

Ingredients

  

• 1 teaspoon olive oil
• 1 medium onion diced
• 2-3 cloves of garlic minced
• One 8oz package of mushrooms diced
• One medium bell pepper diced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Two 540 ml cans of black beans or 1 1/2 cups dried black beans, cooked
• 2 cups dried rice cooked

Garlic Cashew Cream:

• 1 cup raw cashews soaked for 2 hours and drained
• 1 1/4 cup water
• 3/4 teaspoon chipotle powder
• 1 teaspoon smoked paprika powder

Instructions

 

• Heat olive oil in a large pot over low-medium heat. Add the diced onion, minced garlic, diced mushrooms and peppers, salt, and pepper. Sauté over low-medium heat for 10-12 minutes, until soft. Add the cooked black beans and cooked rice and stir to combine. Remove from heat.
• To prepare the garlic cashew cream, add your soaked and drained cashews, water, chipotle powder, and smoked paprika to a small blender. Blend on high until fully smooth. Add the cashew cream to your pot of rice and beans. Stir until combined.
• Serve immediately. Garnish with avocado, cilantro, or salsa if desired.

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