soup and such

simple, fresh vegetarian soups and more


vegetable lo mein with edamame and mustard greens

veggie lo mein // soup and such

I’ve been making this lo mein recipe for a few years now and I love it. It’s easy, filling, and tasty! Mustard greens are one of my favorite leafy greens, and I love using them in this dish. In general, I think this is a flexible recipe, and you can sub or add whatever veggies you like. I recommend keeping the mushrooms, though, because their juices help create the flavorful sauce.

veggies + noodles // soup and such

Also, you should know that the amounts listed below make a big pot of this lo mein, which is perfect for me because I love the leftovers. I take a little container of this dish with me to campus when I need a quick lunch or dinner option between classes. I actually prefer to eat this lo mein cold or at room temperature, which makes life even easier.

Enjoy! ~Inge

veggie lo mein // soup and such

Vegetable Lo Mein with Edamame and Mustard Greens
Adapted from Cooking Light

This is an easy, veggie-packed noodle dish that comes together pretty quickly. I use spaghetti for the noodles, but feel free to use whatever you like, such as soba or udon. I love the flavor of the peppery mustard greens here, but use kale if that’s what you have. I’ve done that before with tasty results.


1 package pre-sliced mushrooms
4 cups mustard greens, rinsed and chopped
1 red bell pepper, sliced
¾ cup chopped green onions
1 ½ cup frozen edamame (thawed)
8 ounces spaghetti (or a noodle of your choice)
1 tablespoon grated peeled fresh ginger
1 garlic clove, minced
¼ cup low-sodium soy sauce, divided
1 tablespoon dark sesame oil
2 tablespoons olive oil (or canola oil)
3 tablespoons hoisin sauce
1-2 teaspoons chili-garlic sauce (optional)
Siracha, to taste (optional)


1. Bring a large pot of water to boil. Add the mustard greens and cook for 1 minute. Remove greens with a slotted spoon and place in a colander or small bowl. Drain and squeeze dry; set aside.

2. Use the same pot of water to cook your noodles. I bring the pot back to boiling, then drop in the spaghetti and cook until al dente. Drain the noodles and rinse under cold water, then drain well again. Place the noodles in a large bowl. Add the sesame oil and 1 tablespoon of the soy sauce, toss to coat, and set aside.

3. In a large sauté pan, heat the olive oil over medium-high heat. Add the ginger and stir-fry for a few seconds. Then, add the mushrooms, bell pepper, green onions, and garlic. Stir-fry everything until the mushrooms have released their juices and the bell pepper is crisp-tender. Stir in the mustard greens and edamame; cook for another 1-2 minutes. Now add the noodles, remaining 3 tablespoons soy sauce, hoisin sauce, and chili-garlic sauce (if using). Use tongs to stir everything up so the veggies and noodles are coated with the sauce. Cook for another 2 minutes, until everything is heated through.

I like a little Siracha on my lo mein for a spicy kick. Enjoy!




red lentil soup with lemon

red lentil soup with lemon

Red lentils are a favorite legume around here. They are inexpensive, easy to cook, very tasty, and a good source of vegetarian protein. We just love ‘em.

Here is a delicious red lentil soup that is really easy to make. There is very little chopping/prep work involved, which has been a top priority during this busy winter season. The flavor of the soup is wonderful; the cilantro and lemon add a nice brightness to the lentils, so don’t leave them out!

The amounts here make a big pot of soup. If you’re cooking for just a few, you’ll have plenty of leftovers to freeze for quick work lunches or weeknight meals later on.

Happy soup-making, everyone! ~Inge

red lentil with lemon

Red lentil soup with lemon
From Molly at Orangette, who adapted it from Melissa Clark (original recipe here)

4 tablespoons olive oil
2 yellow onions, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons ground cumin
½ teaspoon salt
Freshly ground black pepper
Pinch of cayenne pepper
8 cups veggie stock
2 cups red lentils, rinsed
2 large carrots, peeled and diced
Juice of 1 lemon
1/3 cup chopped cilantro


1. Heat oil in your favorite soup pot, then add onions and garlic. Cook for about 5 minutes. Stir in tomato paste, cumin, salt, pepper, and cayenne. Stir everything around and cook for about 2 minutes. Add the stock, lentils, carrots, and 2 cups water. Bring to a simmer, and then partially cover the pot and cook for about 30 minutes (until the lentils are soft).

2. Remove the soup from the heat, and use an immersion blender to puree about half of the soup. You can puree the entire soup if you want, but I like to keep a little texture. Warm the soup back up and stir in the cilantro and lemon juice. Taste the soup at this point to see if you need more salt, lemon juice, or pepper. Adjust to your own taste preferences! Enjoy!


Caprese quinoa bake

This is an idea for quinoa that I’ve seen floating around on Pinterest in different forms. I finally decided to take the plunge and try it out. It was tasty!

caprese quinoa bake 2


We made this quinoa dish a few nights ago for dinner. It is basically a quinoa casserole made with mozzarella, tomato, and basil, and baked in the oven until hot and bubbly. We ate it with a green salad on the side. Overall, it was an easy and satisfying weeknight meal that will definitely go into the rotation. This is a good recipe to try when you’re in the mood for lasagna or pizza, but want to make something a wee bit healthier. Oh, and leftovers were great the next day for lunch, too.

Until next time! ~Inge

quinoa bake

Caprese quinoa bake
Inspired by a similar recipe here

1 cup uncooked quinoa, rinsed
2 cups water
1.5 cups marinara sauce (homemade or store-bought)
1 cup shredded mozzarella
¼ cup grated parmesan
Big handful of basil leaves, cut into thin ribbons
1 cup sliced grape or cherry tomatoes
½ teaspoon red pepper flakes
¼ teaspoon salt
¼ teaspoon pepper

1. First, prepare the quinoa. Combine the rinsed quinoa in a saucepan with the water and a pinch of salt. Bring to a boil, then cover and simmer for about 15 minutes, or until almost all of the water is absorbed. Remove from heat and let sit (covered) for about 5 minutes. Fluff with fork and set aside.

2. Combine cooked quinoa, marinara sauce, half of the mozzarella, and almost all of the sliced tomatoes in a medium bowl. Stir in the red pepper flakes, salt, and pepper. Then, fold in half of the basil. Transfer the quinoa mixture to a 2-quart baking dish that has been coated lightly with non-stick cooking spray or olive oil. Sprinkle the rest of the mozzarella and all of the parmesan cheese on top. Place the remainder of the sliced tomatoes on top.

3. Bake in a 350 degree oven for about 15 minutes, until hot and bubbly. The cheese should be a little brown and everything should be heated through. When it comes out of the oven, sprinkle on the rest of the basil and then let it sit for a few minutes before digging in. Enjoy with a big green salad on the side!

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happy new year + top posts of 2013

Happy new year to all! I hope that 2014 has great things in store for all of us.

I thought it would be fun to share the three most popular posts on Soup and Such in 2013:

#1 stuffed peppers with quinoa, spinach, and feta

Quinoa stuffed peppers with spinach and feta

Quinoa stuffed peppers with spinach and feta

#2 vegetable stew with corn + sage dumplings

veggie stew with dumplings

#3 asparagus and leek soup

Asparagus and leek soup

Asparagus and leek soup

And here are three of my favorite recipes I shared in 2013:

#1 smoky red lentil soup

smoky red lentil soup - yum!

smoky red lentil soup – yum!

#2 potato and summer squash torte

#3 apple clafoutis

apple clafoutis

Bon appetit, friends! ~Inge


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Quinoa with leeks, cranberries, and walnuts


Here is a quick and easy side dish made with quinoa that looks great on a holiday table. The recipe is very flexible. If you don’t like cranberries, substitute dried cherries. Instead of walnuts, you could use almonds or any nuts you have on hand. The possibilities are endless!

I’ll be back before the end of the year with another tasty treat. Until then, wishing you all a happy and delicious holiday week ahead! ~Inge

Quinoa with leeks, cranberries, and walnuts
Adapted from an old issue of Cooking Light


2 cups veggie stock
½ teaspoon salt, divided
1 cup uncooked quinoa
1 tablespoon butter
2 cups sliced leeks
½ cup sliced celery
½ teaspoon freshly ground black pepper
½ teaspoon ground sage
4 garlic cloves, minced
¾ cup dried cranberries
¼ cup chopped walnuts, toasted

1. Bring veggie stock and ¼ teaspoon salt to boil in saucepan. Add quinoa, cover, and simmer about 20 minutes, until liquid is absorbed. Let stand a few minutes off the heat; fluff with a fork.

2. Melt butter in large skillet. Add leek, celery, remaining ¼ teaspoon salt, pepper, and sage. Cook about 10 minutes or until the veggies are tender. Add the minced garlic and cook for another minute. Then, stir in the quinoa, cranberries, and walnuts. Cook until everything is heated through. Enjoy!

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holiday almond milk punch

Hello, readers! How has December been treating you? I’ve got twinkling lights strung around my living room windows, and I’m looking outside at several inches of snow on the ground. The season is officially here. A towel is spread out by the door for wet boots, the cat is hiding out under the down comforter all day, and big pots of soup are being made, eaten, and then made again. Ah, winter.

holiday milk punch

If you’re looking for a celebratory beverage for this holiday season, I’ve got a great one for you: almond milk punch. It’s delicious, easy to make, and very festive. Some folks make their milk punch with regular milk or even heavy cream, but I prefer to use almond milk. I think it makes for a tastier and lighter milk punch. I mixed up a pitcher of this milk punch at my family’s Christmas celebration last year and it was a hit. It also makes a great New Year’s Eve cocktail!

Cheers, everyone! ~Inge

Holiday Almond Milk Punch
Adapted from Smitten Kitchen

2 ½ cups almond milk (We like to use a mixture of regular almond milk and Blue Diamond’s coconut almond milk)
¾ cup bourbon or whiskey (We like to use Maker’s Mark)
¼ – ½ cup powdered sugar (depends on how sweet your almond milk is)
½ tablespoon vanilla extract
Place all of the ingredients in a festive pitcher. Whisk to combine. Refrigerate until ready to serve. Serve in small glasses over ice. Garnish each glass with freshly grated nutmeg, a sprinkle of cinnamon, or a cinnamon stick. Enjoy!



roasted curried cauliflower with peas

First, I have to say a big thank you to everyone who voted for Soup and Such in the Virtual Vegan Potluck contest. I can’t believe that I won!! Very exciting. I guess dumplings really get people excited, huh? Thank you again for the kind votes. Click here to see the recipe for vegetable stew with corn + sage dumplings. If you make this wonderful soup, please let me know how it goes!

I have to tell you about my new favorite way of preparing cauliflower. Not too long ago, after reading this blog post, I made this cauliflower for dinner twice in one week, and then I just made it again this weekend. It’s really good and super easy. You whisk together a mixture of olive oil, tomato sauce, curry powder, and other spices in the bottom of a big bowl. Then, you toss cauliflower florets in the bowl and stir until all the pieces are coated with the sauce. Roast in the oven for about 45 minutes, adding some frozen peas during the last 5 minutes of cooking.

roasted curried caulilower with peas

While the cauliflower is in the oven, I mix up a yogurt sauce with lemon juice, garlic, and fresh parsley or cilantro. This meal comes together very quickly, perfect for busy weeknights. I’ll be making this dish all winter long. You can never have too many cauliflower recipes, right?

Happy winter weeknight cooking, everyone! ~Inge

Roasted Curried Cauliflower with Peas
Inspired by Jeanne Lemlin

1 medium to large head of cauliflower, chopped into florets
¼ cup olive oil
¼ cup tomato sauce
2 tablespoons curry powder
½ teaspoon cumin seeds
½ teaspoon smoked paprika
½ teaspoon salt
freshly ground black pepper
½ cup frozen peas

To make the yogurt sauce:
Combine one small container of plain Greek-style yogurt with one small garlic clove that has been finely minced (or grated with a microplane), about ¼ cup minced fresh parsley or cilantro, and the juice of ½ a lemon. Add salt (to taste). Cover and refrigerate until ready to use.

To make the cauliflower:
Preheat the oven to 400 degrees. Whisk together the olive oil, tomato sauce, spices, and salt in the bottom of a large mixing bowl. Add the cauliflower, stirring to coat all the pieces. Add some freshly ground black pepper. Put the cauliflower in a large baking dish (or on rimmed baking sheet), spreading out the pieces as evenly as you can. Roast in the oven for about 45 minutes. During the last 5 minutes of cooking, remove the dish and sprinkle about ½ cup frozen peas on the cauliflower. Return the dish to the oven to continue roasting.

Serve with yogurt sauce on the side. Enjoy!