Alphabet Soup- $3.86 recipe/ $0.48 serving

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Alphabet Soup will always hold a fond place in my heart. This easy recipe makes 8 servings and costs about half what the canned does (per-serving), plus it’s way lower in sodium, and the vegetables are fresh and vibrant. Today I brought a mason jar filled with this delicious soup with me to work, for an unconventional breakfast. In my view, soup is the ideal breakfast food- a warm little hug in a mug.

Ingredients

6 small Idaho potatoes ($0.83) – I buy potatoes in 5lb. bags, they usually contain smaller potatoes than loose Idaho potatoes, and it saves lots of money.

12 oz. box alphabet pasta ($1.69)

3 carrots ($o.57)

2 bouillon ($0.44)

1 stalk celery ($0.04)

1/2 head garlic ($0.23)

1/2 tbsp. onion powder ($0.06)

salt to taste

1. Peel and dice potatoes, add to a large pot with 12 cups of boiling water. Add in bouillon and minced garlic. 

2. Keep soup over medium high heat for about ten minutes, then turn low. 

3. Add in sliced celery and diced carrots, onion powder. Cover heated for ten minutes. 

4. Heat pot to low boil uncovered, add in alphabet pasta and cook for 10-15 minutes- taste pasta to make sure it is tender before serving. 

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Carrot Bisque with Country Style Dumplings

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Pillowy herb dumplings and fragrant carrot broth are the perfect remedy to a freezing cold walk home from the train. Country style vegan dumplings like these are easy enough to make on a whim, you could easily use them in any number of stocks. I think that next I’ll try them with a tomato based broth and Italian herbs.

Ingredients

(for the soup)

8 cups vegetable stock

6 large carrots

4 large leeks

olive oil

1 tsp. onion powder

1 tsp. oregano

1 pinch ground cloves

(for the dumplings)

2 cups flour

3 tsp. baking powder

1 tsp. salt

1/2 tsp. sugar

1 1/4 cup boiling water

2 tbsp. non-dairy butter

1 tsp. sage

1 tsp. dill

1 tsp. basil

1. Halve and slice your leeks. I only use the end, of the leeks- once the green color deepens it becomes tougher, I only use the white and light green part. Dice your garlic, and peel and chop your carrots. 

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2. Saute garlic and leeks in some olive oil. I do this in the pot I will be making the soup in. Saute for high uncovered for 5 minutes. Then saute over low heat, covered, for an additional 5 minutes.  

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3. Add vegetable stock, and carrots to pot. Cook over high heat, uncovered for 15 minutes. Lower heat slightly and cover, let cook for an additional 30 minutes. 

4Add in onion powder, oregano, and cloves. Let soup cool for a bit and use an immersion blender to puree. Be careful if the soup is hot, it could easily splash. Puree evenly and completely, so that the carrot stock becomes perfectly smooth and creamy. 

5. Keep soup on low heat uncovered as you make your dumpling dough.

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6. Sift flour into large mixing bowl. Add in baking powder, salt, sugar, sage, dill, basil, boiling water, and non-dairy butter. Your dough will get nice and elastic, and that’s when it’s time to cook your dumplings. 

7. Turn the heat up on your soup pot, make sure it is strongly simmering. Spoonful by spoonful, take lumps of the dough and drop it into the carrot soup. I allow a few seconds between each dumpling, it gives them a moment to solidify before you drop in the next pocket of dough. Simmer for about an additional 10 minutes, and serve. 

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Look at these perfect warm pockets of dough.

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Classic Vegan Corn Chowder

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This corn chowder is aromatic, beautiful, and costs less than $1 per serving. Filled with fresh herbs and buttery potatoes, it’ll warm you up faster than an electric heater. Corn chowder is one of the first things I ever made a vegan version of, it’s blissfully simple, not to mention frugal. It makes 10 large servings, or about 16 appetizer sized portions, and you can freeze it in a pinch!

Ingredients

2 lb. russet potatoes

1.5 lb white potato

32 oz (or 2 lb.) frozen corn

1 bouillon (or 6 cups vegetable stock)

7 cloves garlic

1/2 tsp. rosemary (I use fresh, but dried is fine)

1/2 tsp. fresh dill (I also use fresh dill, but dried is fine- I can get really cheap herbs at my produce market)

1/2 tsp. salt

1/2 tsp. onion powder

1/2 tsp. basil

1/2 tsp. chili powder

1/2 tsp. cumin

1/4 cup nutritional yeast

1. Peel and chop all of the potatoes. In a large pot of boiling water, cook all of the russet potatoes, 7 whole cloves of garlic, and about half of the white potatoes, I’ll call this the potato pot- put aside the other half of the white potatoes for later use.

2. Put the remaining white potatoes in a separate pot with 6 cups of vegetable stock (or water and bouillon). This will be your soup pot, you’re only cooking the other potatoes separately to eventually use them as a thickener.

3. Add chopped rosemary to your soup pot. Cover and keep on high for 10 minutes. 

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4. When the potatoes in the potato pot are soft, strain and rinse them with cold water. Once they are cool to the touch, transfer them to a food processor with almond milk. Blend completely. 

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5. Now gently mix the pureed potatoes into your soup pot, you should see the stock begin to thicken as you do this. 

6. Add corn, salt, onion powder, basil, chili powder, cumin, and nutritional yeast to the soup pot. Turn heat to medium and let soup heat uncovered for 20 minutes, stirring occasionally.  

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Now dig in!

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Broccoli Carrot Cream Soup- $3.98 recipe/ $0.40 serving

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Once the temperature drops I have soup on the brain. The flavors in this soup are fresh and delicate, and the creaminess is achieved without the aid of dairy. By utilizing high temperature during cooking, and the addition of almond milk and golden potatoes, you can achieve a vibrant thick stock. I used an immersion blender during the last part of the recipe, but you could also cool the soup slightly and then puree it in portions in a food processor. I should mention that this is also delicious when loaded onto a piece of garlic bread.

Ingredients

2 heads broccoli ($1.50)

2 large carrots ($0.64)

2 golden potatoes ($0.38)

3 stalks celery ($0.15)

5 cloves garlic ($0.36)

3 cups vegetable stock ($0.05)

1 cup almond milk ($0.75)

olive oil ($0.15)

1. First chop garlic and celery. Saute them in your soup pot with enough olive oil to cover the surface. 

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2. Once the celery has turned an even more vibrant shade of green, deglaze with water/vegetable stock (throw bouillon in now, if that’s what you’re using).

3. Peel and chop your potatoes and add them to the pot.

4. Turn heat to high and cook uncovered for 10 minutes.

5. While your stock is simmering away, wash and chop your broccoli florets. Peel and chop your carrots now as well.

6. Now you can add the broccoli and almond milk to the pot. Cook on high for another 10 minutes, gradually breaking apart the broccoli with a wooden spoon (it should be tender, it will fall apart easily). 

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7. Once the broccoli has cooked for 10 minutes, use your immersion blender to puree the mixture. You may want to turn the heat down for this part because it may splatter a bit. 

8. Now add in the carrots, cover with the heat on medium for another 10 minutes. 

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Now uncover, and serve up your delicious green soup! The carrots should be beautifully tender and the stock creamy, with a bit of texture from the florets.

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