There’s a wicked winter storm heading toward the U.S. Snow, ice, high winds and whenever that happens, people do what they always do, rush the grocery store. Shelves empty fast. And once the panic buying is over, we’re all left at home thinking, “Well, Let’s use up what we have.”
Which makes this the perfect Seasonal Sunday to lean into comfort and use what’s already in your kitchen to make a cozy, grounding veggie soup, no extra trips required.
Start with a basic base: sauté onion and garlic, then add mushrooms, celery (if you have it) and carrots. Let everything soften and get fragrant.
Next, check the freezer. Peas, corn, green beans, whatever you’ve got, toss it in. Add herbs that work well with vegetables, like parsley or chives.
Now for a little storm-smart upgrade: how about a can of beans? Even better, white beans. Stir them in toward the end, they add body, comfort and a lovely silkiness that makes the soup feel extra nourishing without any effort.
You can cook this slowly on the stovetop or use the Instant Pot, either way, let it simmer until everything comes together and your kitchen feels warm and safe from the chaos outside.
Finish with ¼ to ½ cup nutritional yeast if you have it, season with salt and pepper, then give it a few quick pulses with an immersion blender, just enough to thicken things slightly while keeping it hearty.
Serve with toasted whole-grain bread, over a baked potato or spooned onto rice.
When the weather gets wild, this is exactly the kind of food that makes staying in feel like the right choice.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
