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Giveaway: Superfood Soups Cookbook

Don’t forget to enter our other two giveaways here and here!
Superfood Soups

Are you guys ready for tomorrow? I’m very excited to give Teddy his first Thanksgiving, I just know he’s going to love it. My fam is coming over and we’re having an all-vegan feast, and I can’t wait. I know the dogs (and foster kittens) will all get spoiled, and it’ll be a great day. I hope all of you and your critters have a fabulous day too!

But first, you need to enter another giveaway, because this is “Teddy’s First Thanksgiving Week of Giveaways” and he’ll be disappointed if you don’t.

Today, for our third and final giveaway we have Superfood Soups by New York Times bestselling author Julie Morris, a natural food chef, writer, and advocate of whole, plant-based foods. Beautiful color photographs, amazing recipes, and helpful soup-making advice make this one of those must-have cookbooks!

I’m also sharing a recipe for White Bean and Winter Squash Soup that I think you’ll enjoy!

Superfood Soups

Soups are obviously perfect for this time of year, but I also think they’re really great for newbie vegans, or for making for your non-vegan friends and family. They’re full of real, whole foods, nothing “strange” or scary to people that aren’t used to eating vegan. So enter to win a copy for yourself, or as a gift for someone you love! Because, after all, this is the “Enter a Giveaway For Someone You Love” week, right? Happy Thanksgiving!


 

White Bean & Winter Squash Soup with Kale
Serves 4
You can use just about any variety of hard winter squash in this recipe, from butternut to kabocha (my current favorite is blue hubbard squash, which is so good I’ve vowed to put it in my garden next year). This great weeknight soup comes together in less than half an hour, and it is packed with protein, fiber, and minerals for an easy, balanced meal.
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Ingredients
  1. 1 Tbsp olive oil
  2. 1 large sweet onion, finely diced
  3. 4 garlic cloves, minced
  4. 1 tsp fresh rosemary, minced
  5. 1 lb winter squash, such as hubbard or kabocha, peeled and cut into ½-inch dice (3 cups)
  6. 3 cups cooked cannellini beans (2 15-oz cans,drained)
  7. 4 cups Miso Broth (store bought)
  8. Sea salt and ground black pepper
  9. 2 tsp white wine vinegar
  10. 5 cups (packed) baby kale
  11. 3 Tbsp tahini, divided
  12. 1/3 cup hemp seeds, divided
  13. ¼ cup micro greens, for serving (optional)
Instructions
  1. Warm the oil in a large heavy-bottomed pot over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and rosemary, and cook for 1 minute longer. Add the winter squash, beans, and broth, along with ½ teaspoon sea salt and ½ teaspoon ground black pepper.
  2. On high heat, bring the mixture to a boil, and then reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the squash is very soft. Remove the pot from the heat and use the back of a soup spoon to mash some of the squash into the broth until the soup has slightly thickened. Stir in the vinegar, baby kale, 1 tablespoon of the tahini, and 2 tablespoons of the hemp seeds. Cover the pot and let the soup rest for 5 minutes, then taste and adjust seasonings, if desired.
  3. Ladle the soup into serving bowls and lightly drizzle each with the remaining tahini. Generously scatter the remaining hemp seeds on top of each bowl and crown with a small bundle of micro greens.
Notes
  1. FEEL GOOD FACT: Hemp seeds are a wonderful beauty food, full of omega 3 fats and vitamin E, two nutrients which are well known to promote shiny hair, strong nails, and radiant skin.
That Was Vegan? http://www.thatwasvegan.com/

The Giveaway

One lucky reader will win a copy of Superfood Soups by Julie Morris! To enter, leave a comment below telling us what your favorite kind of soup is!  Contest ends Wednesday, November 30th at midnight (mountain time). One winner will be chosen at random and announced the following day. Be sure and log your comment into the Rafflecopter to make it count! Open to residents of US and Canada only excluding PR, Hawaii, and Virgin Islands, good luck!

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*I was provided product to review but the opinions are 100% mine!

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{ 17 comments… add one }
  • Michelle November 23, 2016, 11:15 am

    My favorite is lentil soup!

  • DJ November 23, 2016, 2:32 pm

    My favorite is minestrone soup.

  • Brenda Madden November 23, 2016, 3:53 pm

    Potato soup is my favorite

  • Terri Cole November 23, 2016, 6:26 pm

    Oh man, I love soup so much, it’s hard to pick a favorite! Ribollita is definitely at the top of the list though.

  • Veronica U November 24, 2016, 7:39 am

    So hard to choose, but I think my all-time favorite is potato soup 🙂

  • Katie November 24, 2016, 8:34 am

    I love butternut squash soup!

  • Bridget C November 24, 2016, 11:46 am

    Love red lentil soup!

  • Steph November 25, 2016, 12:47 pm

    I live split pea

  • Lyla November 26, 2016, 3:00 pm

    It’s hard to decide, but I would have to say lentil soup is probably my favorite!

  • Lydia Claire November 27, 2016, 12:37 am

    Minestrone is one of my favorites, it has something of everything!

  • Rusty M November 27, 2016, 3:05 pm

    Anything with noodles and kale!

  • Miss Kathleen November 27, 2016, 3:23 pm

    Would love to win this book; thank you for the give-away!

  • Vera K November 28, 2016, 5:46 am

    Yesterday I made a slow cooker vegetable soup with quinoa and kale added for the last hour – that was pretty good.

  • Rivka November 28, 2016, 8:39 pm

    I love soups that have barley in them. So hearty.

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