Cauliflower Soup

Hello there! Cauliflower is one of my favourite vegetables, and this super easy to make soup highlights it perfectly. It’s a medley of onion, celery, roasted garlic and of course, cauliflower, that is blended until smooth and delicious. This soup is freezable and makes a great lunch or light dinner. Enjoy;)

Cauliflower Soup

Serves: 4

Total Time: 45 minutes

Ingredients:

  • 1/2 a head of cauliflower, chopped
  • 3 cloves of garlic, left in the skins
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 3 celery stalks, chopped
  • 1/4 cup fresh parsley
  • 4 cups water
  • 1/2 tsp chilli flakes
  • Pinch of rosemary
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Place the chopped cauliflower on a sheet pan lined with parchment. Toss it with 1 tbsp of the olive oil.
  3. Wrap the garlic cloves in some tinfoil and place the little packet on the sheet pan with the cauliflower. Place the pan in the oven and roast for 30 minutes.
  4. While the veggies are roasting, heat the other tbsp of olive oil over medium heat in a large pot. Add in the onion and celery, and cook until translucent, about 5 minutes. Add in the water, Rosemary, parsley, and chilli flakes, then bring to a boil.
  5. Lower the heat so that the mixture comes down to a simmer, then cook for 20 minutes.
  6. Once the veggies are done roasting and the broth is done simmering, add the cauliflower into a blender along with the contents of the pot. When the garlic packet has cooled, remove the cloves from their skins and add them to the blender as well. Season the soup generously with salt and pepper, then blend until smooth.
  7. Enjoy!!

Hope you like this soup! It’s definitely one of my new favourites;)

Yours Truly,

MyDayIsBooked;))

Vegetable and Coconut Curry

Hey!! While winter is still here, I want to make all of the warm and comforting dishes that I can. So today I made this delicious Vegetable and Coconut Curry! It’s a big batch recipe and so it’s great for freezing and saving for busy days. This curry is LOADED with vegetables and has chickpeas in it to for some extra protein. Coconut milk gives it extra flavour, and I used lots of spices to make the curry sing;)) You can serve it over quinoa, rice, or pasta for an amazing meal. Here’s the recipe!

Vegetable and Coconut Curry

Serves: 6-8

Total Time: 75 minutes

Ingredients:

  • 2 tbs olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/2 tbsp cumin
  • 1/2 tbsp ground ginger
  • 1/2 tbsp curry powder
  • 1 tsp ground coriander
  • 1/2 tsp dried cilantro
  • 2 cups cauliflower florets
  • 1 cup broccoli florets
  • 1 can chickpeas, drained and rinsed
  • 2 large carrots, peeled and chopped
  • 1 can of crushed tomatoes
  • 1 can of light coconut milk
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a large pot over medium heat. Add in the onion and cook until translucent, about 6 minutes.
  2. Add in the garlic and cook for an additional two minutes. Measure out the spices and dump them into the pot, adding water if the mixture becomes too dry. Cook the garlic and onions with the spices for 2 more minutes.
  3. Add the vegetables, chickpeas, tomatoes and coconut milk into the pot. Season with salt and pepper and stir to combine. Bring the mixture to a boil, then lower to a simmer and cover. Let the curry cook for about 30-45 minutes, until the vegetables are tender.
  4. Serve the curry over pasta, rice, or quinoa. You can also let it cool and freeze it in resealable bags.
  5. Enjoy!

Hope this curry warms you up!

Yours Truly,

MyDayIsBooked;))

French Onion Soup

Hello guys! I don’t know about you, but I absolutely love French onion soup! I used to order it at every restaurant and even got to try some in Paris;) It’s one of my favourite soups to eat in the winter since it’s so rich. Over the weekend I developed a delicious recipe for it that’s Vegan and uses healthy ingredients. It tastes AMAZING and is really easy to make. You just need to make sure that the onions get super caramelized to lend a good depth of flavour. Here’s the recipe!

French Onion Soup

Serves: 4

Total Time: 55 minutes

Ingredients:

  • 2 tbsp olive oil
  • 2 yellow onions, thinly sliced
  • 2 cloves of garlic, minced
  • 1 tsp ground thyme
  • 1 1/2 tsp dried rosemary
  • 1 tbs soy sauce
  • 1/3 cup water
  • 4 cups vegetable broth
  • Salt and pepper to taste

Directions:

  1. In a large pot, heat the olive oil over medium heat. Add in the sliced onions and cook until soft, brown and caramelized. Keep an eye on them so they don’t burn.
  2. Once the onions are cooked, add in the water, garlic, thyme, rosemary and soy sauce. Cook together for 2 minutes.
  3. Pour the vegetable broth into the pot, and season generously with salt and pepper. Stir and bring to a boil, then lower to a simmer, cover and cook for 30 minutes.
  4. Scoop into bowls and enjoy with sprouted grain bread for dipping!

I’m going to make this soup again when it starts to snow… it’s the perfect thing to curl up by the fire with! Have a great week everyone;)

Yours Truly,

MyDayIsBooked;)))

Vegan Shepherd’s Pie

Hi guys! Now that fall has started I find myself craving warm, hearty dishes and hot tea, both to be enjoyed while reading of course! The recipe that I’m posting today is the epitome of comfort food; Shepherd’s Pie. I lightened it up a bit by not using any meat, and I also used sweet potatoes because I’m just obsessed with them! This dish definitely isn’t one that comes together in 20 minutes, but it doesn’t take hours to cook either, so it’s good for rainy days when all you feel like doing is staying home and eating good food. Hope you like it!

Vegan Shepherd’s Pie

Serves: 2-3

Total Time: 75 minutes

Ingredients:

  • 2 tbs + 1 tsp olive oil
  • 1/2 a white onion, diced
  • 2 cloves of garlic, minced
  • 1 cup diced zucchini
  • 1 small carrot, chopped
  • 1 celery stalk, chopped
  • 1 cup frozen peas
  • 1 cup from corn
  • 1 tsp chilli flakes
  • 2 tsp ground thyme
  • 1 tsp dried basil
  • 1 tbs paprika
  • 2 tbs tomato paste
  • 1 cup water
  • 2 small sweet potatoes, peeled and chopped into small pieces
  • 1 tsp dried rosemary
  • Salt and Pepper to taste

Directions:

  1. In a large pot, heat 2 tbs of olive oil over medium heat. Add in the onion, garlic, zucchini, carrot, and celery and cook until the onion is translucent, about 8 minutes.
  2. Add in the chilli flakes, 1 tsp of ground thyme, basil and paprika and cook for 2 more minutes.
  3. Put the peas, corn, tomato paste, and water into the pot and stir. Let the mixture cook until the veggies are soft and most of the water has boiled off, creating a stew like texture. This will take about 5-10 minutes.
  4. Dump the vegetable mixture into a small loaf pan. Steam the cut up sweet potatoes for about 10-15 minutes, or until soft. Mash them in a bowl with the 1 tsp of olive oil, 1 tsp of ground thyme and 1 tsp of rosemary.
  5. Preheat your oven to 400 degrees Farenheit.
  6. Spread the mashed potatoes in an even layer on top of the veggie mixture. Place in the oven for about 15 minutes, until the potatoes are slightly browned. Remove and enjoy!

This pie also makes great leftovers. Guess what I’m eating for lunch tomorrow? I can’t wait!

Yours Truly,

MyDayIsBooked;)))

Spicy Carrot and Sweet Potato Soup

Hey peoples! As you may have noticed, I created an instagram account last week, and I’m loving it because it’s very picture-focused. There’s also a great community of healthy-eaters on there, which means there are tons of awesome recipes for me to discover! Anyways, you can follow me on instagram at mydayisbooked_24. I post bullet journal spreads and mini-recipes that you won’t find on my blog.

Back to the topic of today’s post: Spicy Carrot and Sweet Potato Soup! This is a creamy, Thai-inspired soup that is easy to make and full of flavour. The sweetness of the carrot and sweet potatoes pairs with all of the spices in it. The way that I made it was pretty spicy, but you can add more or less spice, according to your taste. You’ll also need a blender to make the soup smooth, but you don’t need a fancy one. I used a twenty dollar one, and it worked just fine. Plus, you can totally freeze this in a ziploc and reheat it for a quick meal. Here’s the recipe!

Spicy Carrot and Sweet Potato Soup

Total Time: 75 minutes

Ingredients:

  • 3 large carrots cut into small pieces

  • 2 sweet potatoes, diced into 1 inch pieces
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tbs olive or avocado oil
  • 1/2 tbs dried Basil
  • 1/2 tbs dried Oregano
  • 1/2 tbs Cumin
  • 1/2 tbs Curry Powder
  • 1/2 tbs Chile Powder
  • 1 tsp cayenne (or more or less to taste)
  • 4 cups organic chicken or veggie broth
  • Salt and pepper to taste
  • 1 cup light coconut milk
  • Lime wedges and roasted chickpeas (for optional garnish)

Directions:

  1. Cook the onions over medium heat with the oil in a large pot. Once they are translucent (5-7 minutes) add in the minced garlic and all of the spices and cook for about two more minutes.
  2. Next, add the broth, carrots and sweet potatoes into the pot. Bring to a boil, cover and then simmer until the carrots and sweet potatoes are soft, about 40 minutes or so.
  3. Once the vegetables are done cooking, remove the pot from the heat and let the soup cool down a little bit. Then, using a ladle, scoop the soup into a blender and blend until smooth. You probably won’t be able to blend all of the soup at once, so transferring the smooth soup into a different pot than the unblended soup might be a good idea, so that you don’t miss any chunks of veggies.
  4. When the soup is smooth, mix in the coconut milk, and season with salt and pepper.
  5. Serve with a squeeze of lime juice and roasted chickpeas;)

How simple is that? I hope you enjoy making and eating this recipe! See you next week;)

Yours Truly, MyDayIsBooked