Winter (vegan) Sausage Soup for the Sick

Winter Sausage Soup

Winter Sausage Soup As per your requests, here's a recipe for that soup I posted over on insta last week.

My friend Maddie was sick and needing a little healing via home cooked nutrition and family time, so she parked herself on my couch and I rifled through my fridge for what would make up the best, quickie soup I've made in a long time! We paired it with some organic whole grain sourdough and it was the perfect supper for these cold nights we've been having in Brooklyn.


2 Field Roast Apple Sage Sausages (vegan:seitan), pulled apart into bite sized chunks

1 onion, chopped

5-7 cloves of garlic, chopped, not minced

olive oil (a decent amount for both sauteing and drizzling over soup and bread)

2-3 parsnips, large chopped

1 cup frozen organic peas

a handful of chopped collards

sea salt


vegan chicken (or veggie) bullion

chopped cilantro

chili flakes

  1. In a large, heavy bottomed soup pot, heat a couple tablespoons of the oil.
  2. Sprinkle a pinch of sea salt, then add the sausage.
  3. Let it brown a bit before you add the garlic and onions.
  4. Give it 5 min or so until those guys start to cook through. The onions should be translucent and the sausage brown and fragrant.
  5. Add water to fill the pot about half way (or more depending on how many you are feeding and how big your pot is).
  6. Bring it to a boil and add the bullion and another pinch of sea salt.
  7. Add the parsnips and let it boil for 10-15 minutes until all the flavors start to meld and the parsnips are soft.
  8. Then add the peas and collards and bring it back up to a boil then turn off the heat.
  9. Spoon the soup into bowls and drop some cilantro, a drizzle of olive oil, and a shake of chilis on top.
  10. Serve.
  11. Eat with crunchy bread.
  12. Feel awesome.

As Promised...Recipes! Cabbage Soup

Cabbage Soup

Cabbage Soup No need to reiterate I'm sure, but life has been crazy.  Crazy crazy.  Taxing emotionally and physically.  And time is short.  But I've been trying my hardest to spend time (quality) with the kids and cook more.

Now more than ever, when our adrenals are in danger of fatigue, when the season is changing and the cold is drying us out, when days are shorter and the list of things to do is just as song, when we find stronger sadness AND happiness, we need to make sure we are getting the nutrients we need.

And when I say we, I mean me.  That's what Richie says at least.  And it's true.  Mama Bear is the toughest job out.  Keeping everyone healthy is of utmost importance.  So I've been cooking.  Wholesome, whole foods.

This recipe is a mix of a "clean out the fridge" and my grandma's cabbage soup.  It is sweet and sour and hot and just hit the spot.  With a big hunk of sprouted bread it's the perfect cold  night supper.


1/2 green cabbage, sliced thinly

1 yellow onion, cut in half and sliced thinly

3 tblsp olive oil

1/2 tsp sea salt

3 field roast apple and sage sausages

1/2 kabocha squash, large dice

1 carton No Chicken broth (or the veggie broth of your choice)

2 tblsp honey

juice of 1 lemon

-Saute the onions and cabbage in the olive oil and salt until soft.

-Break the sausage (with your fingers so that it has raw edges, not cuts) and cook it in with the vegetables.

-When the sausage starts to brown, add the squash and broth and bring to a boil.

-Once it boils, bring it down to a simmer and cook 45min-1hour.  If at any point the liquid gets too low, just add hot water.

-At the end, add the lemon and honey.

Kabocha Squash Soup and Cinnamon Raisin Mochi

Love Life and Lollipops- Kabocha Squash Soup with Cinnamon Raisin Mochi

Last week, in one of my usual fridge trolling sessions, trying to figure out what would be worth cooking as opposed to ordering Wild Ginger (maybe the world's best vegan Chinese food), I came across a lone brick of cinnamon raisin mochi.  It's one of those things I oooh and aaaah over in the supermarket, buy, and bring home, and it sits there forever cause I never go in the fridge to find dessert and feel like it's too "sweet" to use for dinner.

That said, it was the perfect garnish for this supersimple, grounding, healing soup that needed a little umph that could stand up to it's inherent healthy deliciousness.

Here's how I did it:


  • 1 large kabocha squash, large chopped
  • 2 yellow onions, chopped
  • 6 tablespoons of saute oil (a combination of coconut, olive, and sesame oils)
  • sea salt to taste
  • 4-6 cups of water (depending on how thick you like your soup)
  • cinnamon raisin mochi cut into 1" squares
  1. In a large soup pot saute the onions in apx 4 tablespoons of the  oil.
  2. Sprinkle with the salt.
  3. Add the squash and water and bring to a boil.
  4. Reduce to a rolling simmer and cook for 45min-1hr until the squash starts to disintegrate.
  5. Using an immersion blender, blend the soup to your desired consistency.  I like mine a little chunky, but it's up to you how pureed you want it.
  6. Once the soup is ready, in a separate pan (cast iron preferably), heat 1-2 tablespoons of the oil.
  7. Once the oil is hot, add the mochi filling the pan, but not letting them touch.
  8. Cover the pan and let it cook for 2-3 minutes until the bottoms are just browned.
  9. Flip the squares and cook, covered, for another 2-3min until the flip side is browned and they start to melt a bit in the center.
  10. Serve immediately on top of the soup.
  11. Enjoy wholeheartedly:)

Vegan Butternut Squash Soup

Love Life and Lollipops- Vegan Butternut Squash Soup

Yesterday was cool and gloomy.  I'm not complaining though!  I love me some good fall weather:)

That said, a day like that calls for something warming and nourishing.  After coming home from an emotionally exhausting day of house hunting, I decided to make use of the local, organic butternut squash I had delivered from Fresh Direct this morning.  Paired with some coconut oil and carrots it was the perfect sweet and grounding dinner we all needed!

Simple and delicious, make this soup for your family any night and you'll get smiles all around.

Here's how I did it:


  • 4 garlic cloves minced
  • 2-3 tablespoons of coconut oil
  • 1 small to medium butternut squash cut into 1/2" cubes (seeds separated and saved)
  • Butternut Squash seeds
  • 3 carrots chopped
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • 4 cups water
  1. In a heavy bottom soup pot, heat the coconut oil.
  2. Once melted add the carrots and salt and sauté.
  3. While the carrots are cooking cut up the squash and separate the seeds.
  4. Add the squash and cinnamon and nutmeg and mix to coat.
  5. Cook for 10-15 minutes until the vegetables start to soften.
  6. Meanwhile, in a dry pan (I like to use a cast iron) cook the seeds until dried and slightly browned.
  7. Season the seeds with sea salt.
  8. Add the water and bring to a boil then down to a rolling.
  9. Let it cook for 30-45 min until the squash starts to break down and soften.
  10. Serve with seeds as garnish.

Vegan Zucchini Soup

Love Life and Lollipops- Vegan Zucchini Soup

Y'all know soups are my thing.  And they're especially fabulous when the veggies are ripe and seasonally appropriate.  More often than not, my feeling is the simpler the better.  Let the fresh flavors stand out and merely compliment them with the right cooking process and spices.

Last week I needed to trow together a last minute dinner after coming home from errands too late.  I took a peak in my fridge and saw the local, organic yellow squashes and green zucchinis I ordered from Fresh Direct with no intentions.  They were lying right next to some leeks and BOOM: dinner.

I cut them into large chunks, spread them on a sheet pan with some saute oil, and Himalayan sea salt and popped them in the oven at 425 degrees for 30 minutes until they were beginning to caramelize a bit.  Then I stuck them in a soup pot with a carton of no chicken stock and let it boil then brought it down to a simmer.  I blended it with an immersion blender and voila!

It was slightly sweet and salty and fresh and summery and filling and delicious!  I served it with some collards sauteed in saute oil with sea salt and raisins, then cooked out with balsamic and sprinkled with toasted pine nuts.  They went perfectly together and we were all happy campers:)