With only a couple of months left of soup season we wanted to share with you some of our favourite nourishing soup and stew recipes that have helped get us through the winter. Take a scroll, get inspired, and come pick up whatever you need at The Apothecary! Happy cooking!

Northern-Style Thai Coconut Soup

Recipe and image from Jessica Hoffman at choosingchia.com.

Ingredients:

• 1 ½ tbsp avocado oil (or oil of choice)*
• 1 onion, roughly chopped
• 4 garlic cloves, roughly chopped
• 1- inch cube of ginger
• 1-2 tbsp of Thai red curry paste
• 2 tsp curry powder*
• ½ tsp turmeric powder*
• 1 litre low sodium vegetable broth (or broth of choice)
• 1 cup coconut milk (full fat from can)
• 2-3 tbsp soy sauce
• 2 tbsp coconut sugar (maple syrup or agave work too)*
• Juice of ½ lime
• 7oz rice noodles (about half a pack)
• Cilantro for garnish

*Available packaging-free at The Apothecary in Inglewood and through Mobile Refill

Instructions:

1. Heat oil in a large pot over medium-high heat.

2. Add the onion and cook on medium heat until translucent. Next add the garlic and ginger and cook for another minute.

3. Add the Thai red curry paste, curry powder and turmeric powder, mixing everything together for 30 seconds, and letting the curry paste cook slightly until aromatic.

4. Add the vegetable broth and coconut milk, soy sauce, coconut sugar, and lime juice and bring to a boil, stirring everything together, then lower the heat to medium-low and let simmer for 10 minutes.

5. While the soup is simmering, cook the rice noodles to package directions.

6. Add the rice noodles to the soup.

7. Serve with fresh cilantro and a lime wedge (optional)

Barley “Beef” Stew

Recipe and image from Florentina at veggiesociety.com.

Ingredients:

• 2 cups TVP or choice of protein*
• 1.5 cups barley, pearled or hulled
• 1 yellow onion, diced
• 3 garlic cloves, diced
• 3 carrots sliced into ½ inch rounds
• 2 celery ribs sliced
• 1 sprig rosemary or 8 sprigs thyme
• 2 bay leaves*
• 2-3 tbsp nutritional yeast*
• 1 tbsp smoked paprika*
• ½ tsp chili powder*
• 10 cups stock
• 28oz can lightly crushed tomatoes
• 1/3 cup fresh parsley, chopped
• Salt and pepper to taste*

*Available packaging-free at The Apothecary in Inglewood and through Mobile Refill

Instructions:

1. Preheat a heavy bottom stock pot over medium heat. Add a splash of water or veggie stock and sauté the onion with a pinch of salt until translucent. Add carrot, celery, and cook a few more minutes until they begin to soften. (Add more liquid if needed to create more steam)

2. Add the garlic and give everything a good stir until garlic is soft and fragrant. Stir in the smoked paprika, chili powder, bay leaves and rosemary.

3. Add your choice of protein, barley, crushed tomatoes, stock and nutritional yeast and bring everything to a simmer. Cook on medium low heat for 45 minutes to one hour until the barley is cooked through and you choice of protein is also cooked and at it’s desired texture.

4. Taste and adjust seasoning with salt and pepper and the heat level with more chili power or flakes. Stir in the fresh parsley and serve with hot crusty bread.

3 Bean Taco Soup

Recipe and image from Rene at thissavoryvegan.com.

Ingredients:

• 1 tbsp olive oil*
• 1 red onion, diced
• 1 jalapeno pepper, diced
• 1 packet (2 tbsp) of taco seasoning*
• 6 oz choice of protein (tvp*, beyond meat sausage, ground beef etc.)
• 2 cloves garlic, diced
• 4 cups stock of choice
• 1 15 oz can black beans, drained and rinsed^
• 1 15 oz can kidney beans, drained and rinsed^
• 1 15 oz can pinto beans, drained and rinsed^
• ½ cup chunky salsa
• Cilantro, lime juice, and tortilla chips for topping

*Available packaging-free at The Apothecary in Inglewood and through Mobile Refill

^Available dried at The Apothecary. Read our Guide to Cooking Dried Beans here.

Instructions:

1. Heat olive oil in a pot over medium heat. Add onion, jalapeno and taco seasoning to the pot and saute until onions become tender (approx. 8 min)

2. Add choice of protein and garlic to pot and cook for an additional 3 minutes or until choice of protein is cooked.

3. Add stock, beans and salsa to the pot, stir to combine and bring to a boil. Simmer for 10 minutes.

4. Serve soup with optional toppings.

If you are not vegan and still want to make this recipe with your own twist you can add your choice of protein, and add some sour cream and cheese to your toppings!