I know my way around a kitchen and make plenty of dishes from scratch.
But sometimes, I just want something quick and easy. Healthy is a big plus. Cheap is a relative term, so let’s say inexpensive. Tasty, and in the winter, warming? Also great. And the bonus? If it’s filling.
So here’s another one of the go-to vegan meals I enjoy in winter, and sometimes even in other seasons.
Ingredients
Baking potato
Broccoli
Amy’s Thai Coconut Soup
That’s it!
1.Bake the potato.
Potatoes get a bad rap. Portion is everything, but they’re good stuff…
…chock-full of vitamins and minerals that are oh-so-good for us.
Vitamin C: 28% of the RDI
Vitamin B6: 27% of the RDI
Potassium: 26% of the RDI
Manganese: 19% of the RDI
Magnesium: 12% of the RDI
Phosphorus: 12% of the RDI
Niacin: 12% of the RDI
Folate: 12% of the RDI
2.Steam up some broccoli and put it in a soup pan.
You can actually use any steamed vegetable for this recipe. But I love fresh broccoli. There’s just something about it.
It’s actually a super-food, full of anti-oxidants, fiber, Vitamins C, K and potassium, to name just a few of its nutrients. It compliments many dishes and I add it to many soups, from tomato, to, well…read on.
3. Pour a can of Amy’s Thai Coconut Soup over the broccoli and bring to a boil.
No, this is not a sponsored post. I just like Amy’s soups. I always have several cans in my pantry.
Full disclosure:
The brand is more expensive than standard brands, but the soups are organic and usually vegan. Consistently high quality ingredients, slow simmered, so it’s no wonder that they taste so good!
4. Put the baked potato in a bowl. Split it and pour the heated soup mixture over it.
Voila! That’s your meal. Not spicy, but IS flavorful. And so filling!
This makes two servings unless you are super hungry.
And yes, you can refrigerate a baked potato, so you can save the second serving up to three days in the fridge.
If you make it, let me know how you like it. And if you have a favorite quick and easy healthy meal, let me know in the comments section.
Great article. A couple of years ago, I took the Dr. Dean Ornish program for heart health and became a vegan. It’s a very low fat diet and I learned that fat makes fat. It’s too bad that a lot of people don’t know that going on a vegan diet, low fat, will help them lose weight.
When I first started on my vegan diet, I used organic, split-pea soup as “gravy” for mashed potatoes (made with almond milk and salt, no butter). Unfortunately, I ate it too much and got tired of it.
A great recipe suggestion. Unfortunately for me, on the Ornish program coconut isn’t allowed because it’s too high in fat. However, other soups will work.
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2.
Full disclosure:
Great article. A couple of years ago, I took the Dr. Dean Ornish program for heart health and became a vegan. It’s a very low fat diet and I learned that fat makes fat. It’s too bad that a lot of people don’t know that going on a vegan diet, low fat, will help them lose weight.
When I first started on my vegan diet, I used organic, split-pea soup as “gravy” for mashed potatoes (made with almond milk and salt, no butter). Unfortunately, I ate it too much and got tired of it.
A great recipe suggestion. Unfortunately for me, on the Ornish program coconut isn’t allowed because it’s too high in fat. However, other soups will work.
Good for you, Rita, that is such a big change!