Vegan Cabbage Leek Soup: Plant-based eating!

Revised!

I made this vegan! Or is plant-based more palatable?.

Full disclosure: I transitioned from plant-based vegetarian to plant-based vegan at the beginning of 2019 as part of a movement called Veganuary and, at the time, I thought I’d try it for just one month.

The month passed quickly and, as it turns out, going vegan was pretty easy.

On Super Bowl Sunday, my friend made her amazingly delicious spanakopita (spinach pie with feta). She’s Greek and her pie is consistently mouthwatering. Never fails. This one was no exception so I indulged in a piece.

The following morning, I awoke with swollen eyes and zits. Never in my life have zits. Never.

Back to vegan… um, plant-based.

At that point, I resolved to stick to a vegan lifestyle.

Not just with food.

I’ve always avoided products that test on animals but I admit to wearing leather. While I haven’t purchased anything new in several years, my closet is full of leather boots, shoes, and bags.

I’m exploring alternatives and, in the meantime, wearing what I have.

The same is true for fabrics so no more wool.

If you see me while I’m transitioning to leather alternatives and am wearing leather, please don’t be harsh.

It takes time, awareness, and money.

I have no doubt that I will succeed moving forward.

Vegan Cabbage Leek Soup

While I realize this might sound bizarre, I love cabbage. It tastes great but more importantly, it contains nearly 20 flavonoids and 15 phenols, which naturally occurring compounds boasting health supportive antioxidant activity.

And then there’s leeks, a fancy member of the onion family which includes garlic by the way. All are sulfur rich, a nutritional must to help your body detoxify naturally. Leeks contain lots of fun and useful vitamins such as K, B6, C, E, A and others. They are also super delicious and make any dish taste amazing.

Vegan Cabbage Leek Cheddar
Vegan Cabbage Leek Soup: Plant-based eating!
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Servings
4-6 bowls
Servings
4-6 bowls
Vegan Cabbage Leek Cheddar
Vegan Cabbage Leek Soup: Plant-based eating!
BigOven - Save recipe or add to grocery list
Yum
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4-6 bowls
Servings
4-6 bowls
Ingredients
Servings: bowls
Units:
Instructions
  1. Add grapeseed seed oil to pot and heat. Add leeks and salt. Cook until translucent. Above 5-7 minutes over medium heat.
  2. Add cabbage and stir. Cook until wilted. About 10 minutes.
  3. Add spices and stir for 1-2 minutes to activate.
  4. Add cashews and stock. Bring to a boil then reduce heat. Cook for 10 minutes.
  5. Pour into blender. Add 1 can of coconut milk and cheese. Blend at high speed for 3 minutes or until completely smooth.
  6. Pour in bowl. Drizzle EVOO, add dill, and a thin coating of ground black pepper.
  7. Eat it!
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