It’s always a good day to have soup! I’m the only one in my family that really likes soup much, but I could eat some sort of soup every day regardless of the season! It’s hot here in Texas but to me, soup is always the perfect meal. It has absolutely everything for a healthy, filling meal in one bowl! This Vegan Italian Lentil Mushroom Soup with Pasta is super flavorful, easy to make and incredibly healthy. Let me break down the health benefits of a few of the main ingredients….
Sometimes you just need a practical recipe (not really a recipe, just a method) to have on hand that is a basis of a new or old family favorite. This Homemade Vegetable Broth is fat free, delicious and all it costs you is vegetable scraps, some veggies you already have, some water and optional seasoning! The beauty of it besides it’s crazy-cheap, is it’s made in your kitchen from your own vegetable scraps and your clean water. Just keep a freezer bag in your freezer and add your vegetable scraps until it’s full, then you’ll be ready to make your own broth that you know is made of fresh water, is free of oil, salt, gluten and chemicals. And, it’s super tasty and so easy!
If you don’t normally grill your vegetables, I highly suggest you give it a try! Grilling them caramelizes the natural sugars in them and imparts a delicious depth of flavor. The caramelization happens just like when they’re roasted in the oven, except you don’t have to heat up your kitchen! I used the grilled veggies and pineapple slices to build this delicious vegan sandwich; the flavors and textures were out of this world! Read on to see how I made my Vegan Grilled Veggies using a Weber portable grill that I won!