Mung Bean Bulgar Soup


Half a container of vegan vegetable stock
1/4 cup bulgar
1/4 cup mung beans
1 Roma tomato diced
1 tbsp of garlic salt
1 tbsp of celery seed
1 tbsp of peppercorns
3 pearl onions peeled and diced
1/2-1 cup water

1. Place all ingredients in a slow cooker and cook on low for 4 hours
2. Add water based on your preference for the thickness of the soup (the bulgar soaks up the stock).
3. Cook on high for an hour
4. Serve – if thicker consistency the soup is good with garlic crackers for dipping.


Mushroom Red Pepper Soup

The color of the soup doesn’t come out looking very appetizing but it’s really delicious (if I say so myself)

Ingredients (I was hungry so I only made one serving of soup – for larger batches just increase your veggies)

  • 1/4 chopped red pepper
  • 1 portobello mushroom steak chopped
  • about 5 stalks of asparagus chopped
  • 1 tbsp of oil
  • about 1 1/2 cup of Almond milk
  • pepper to taste
  • salt to taste
  • Saute veggies for about 5 minutes in the oil
  • Add 1/2 cup of Almond milk, cover, and cook for about 20 minutes
  • The milk should be almost absorbed by the veggies
  • Transfer to blender and add the additional 1 cup of Almond Milk
  • Puree veggies and milk until smooth – add in pepper and salt to taste at this time
  • Serve!

Green Bean Mushroom Soup

♥ So I’ve never made soup with Oyster Mushrooms. But it came out delicious! At least in my opinion 🙂 I can’t wait to hear everyone’s thoughts so share if you make this. This recipe makes about 2 servings.♥


  • 3 handfuls of green beans with ends cut off
  • About 1/4 lbs of Oyster Mushrooms chopped
  • Salt & Pepper to taste
  • 1 1/2 cups of Almond milk (I suggest original so the sweetness of the vanilla flavor doesn’t overpower the intended flavors)
  • A dash of thyme
  • A dash of basil
  • Optional: I added a dash of Caribbean spices.


  • Add all ingredients to pan
  • Cover and cook on low to medium heat for 20 minutes (stir occasionally)
  • Add ingredients to blender and blend until smooth (I use the NutraBullet).
  • Depending on your preference for consistency you can add about 1/4 cup of water to thin out the soup consistency.
  • This would be a good soup to serve with grilled “cheese”