Simple Creamy Vegetable Soup + My Alaska Earthquake Story

This is a wonderfully simple and delectable soup. Chunks of hearty sweet potato, zucchini, and broccoli swim in a flavorful, creamy broth for a quick and healthy meal that’s great for a weeknight. This really is a new favorite meal that’s a great way to use up any leftover canned coconut milk in your fridge.

I’m not sure if you may heard the front page news, but on Friday Alaska had one of it’s biggest and most destructive Earthquakes to date. I posted some photos of our house and a couple of the collapsed overpasses and roads on my social media sites, which you can see here.

I’ll try to keep my story short.

I was at work when it hit. It was 8:30 in the morning and I had just settling in, drinking my coffee and looking over our patients and schedule for the day. When our building began to shake I sat for a second or two assessing how severe this was going to be. We get a lot of earthquakes in Alaska and most of them are minor. However, when the earth continued to shake I fell under my desk. The shaking became so violent, more than I’d ever felt, and all I could think about was Oliver and Todd at home. “Are they safe, are they safe, are they safe,” was all that rushed through my mind.

Finally, the shaking stopped after what felt like forever but turned out to only be a couple minutes (which is actually an etinerity when you’re in a massive earthquake). We ended up evacuating our clinic and I raced home. There were ambulances everywhere and the roads were packed. None of the roads I had to travel on were damaged but the photo below is ten minutes from my work.

Photo by Marc Lester

Todd and Oliver made it through unscathed (well, except for Todd’s left foot). Oliver was standing on his stool pictured below when it started. Todd grabbed him and they huddled under our dining room table until the shaking stopped. When I got home we proceeded to clean up A TON of broken glass and dishes over the weekend. Lots of large, custom framed art pieces I did broke. Several potted plants took a hit. Items flew off of shelves and Oliver’s room looked like a herd of dinosaurs stomped through, with lamps and monitors swinging off the desk. Everything on any table or desk fell to the floor. Several pieces of our siding cracked and there are a couple cracks in our interior walls but no serious damage. There’s a huge gouge in the earth in our front lawn that I literally stuck my ENTIRE hand in! It was crazy that the shaking actually opened up our childproof cabinets!

Oliver walked around most of the day pointing sadly at everything and telling us, “Broke, broke, broke..”. The aftershocks have been keeping everyone on pins and needles as we continue to experience very large quakes. Everytime one comes rumbling to life Oliver shakes his head pleading, “No, no, no…” It’s heartbreaking seeing him in so much fright.

We are so thankful no friends or family were hurt and nothing of super valuable or sentimental broke. Our family is definitely shaken though and I’m compelled to hold my babies a little tighter. There are many families who lost their homes and important objects. Several roads literally just fell into the earth. The highway to Anchorage and our international airport have both opened back up and we are all on our way to getting back to our lives.

In the aftermath, I’ve learned to slow down and truly cherish the little moments. Also, to keep a few gallons of water handy in the pantry. In addition, command strips are not earthquake proof. Our art will now be re-installed with nails… #liveandlearn

Simple Creamy Vegetable Soup

By Kathleen @ Produce On Parade
This is a wonderfully simple and delectable soup. Chunks of hearty sweet potato, zucchini, and broccoli swim in a flavorful, creamy broth for a quick and healthy meal that’s great for a weeknight. This really is a new favorite meal that’s a great way to use up any leftover canned coconut milk in your fridge.
Ingredients

• ½ medium yellow onion, diced
• 2 large garlic cloves, minced
• 1 large sweet potato, peeled and diced
• 2 small/medium zucchinis, diced
• 1 medium bunch of broccoli; florets only, chopped
• 16 oz vegetable broth
• 1 tsp seasoning salt or table salt
• ¾ tsp ground cumin
• ½ tsp celery seed
• dash of white pepper (black pepper will work)
• 1 cup canned coconut milk

Instructions

1. In a medium soup pot over medium heat, dry-saute the onions and garlic until they become fragrant and soften. Add the sweet potato and saute an additional 5 minutes while preparing the rest of the soup.
2. Stir in the remaining ingredients except for the coconut milk. Bring to a boil over high heat; reduce to a simmer and cook for about 8-10 minutes until the sweet potatoes are soft when pierced with a fork.
3. Remove from heat and stir in coconut milk. Serve hot.

Prep time: 5 minutes
Cook time: 15
Total time: 20
Yield: 4

Kale, Vegan Sausage, and White Bean Soup

This is one of my very favorite soups, perfect for a dark winter night. It’s full of healthy, fiber-filled vegetables and protein-rich beans. Normally I make this soup with diced Italian sausage but after my mother-in-law made it using Lightlife Gimme Lean Sausage, it’s become my new favorite way to make it. I finally wrote down my recipe to share with you all! There’s a method for a pressure cooker and a soup pot.

My favorite meals are often a soup and that is especially true when winter rolls around here in Alaska. Ever since soup has been my jam. I remember getting a ‘soup’ cookbook from my grandma when I was below double-digits in age. #thatishowmuchilovesoup My blood is basically soup and this is one of my most beloved.

There’s a lot of recipes online for this type of soup. Basically they all involve kale, beans, and sausage… but there’s not a lot of vegan recipes, though not to worry. I got you covered. I think you’ll for sure love this soup as much as my family does. I could eat this for weeks nonstop, seriously.

Kale, Vegan Sausage, and White Bean Soup

By Kathleen @ Produce On Parade

Published 11/05/2018

This is one of my very favorite soups, perfect for a dark winter night. It’s full of healthy, fiber-filled vegetables and protein-rich beans. Normally I make this soup with diced Italian sausage but after my mother-in-law made it using Lightlife Gimme Lean Sausage, it’s become my new favorite way to make it. I finally wrote down my recipe to share with you all! There’s a method for a pressure cooker and a soup pot.

Ingredients

• 1 tablespoons olive oil (optional)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 14 oz package Lightlife Gimme Lean Veggie Sausage
• 2 large carrots, diced
• 2 medium Yukon Gold potatoes, diced
• 2 15 ounce cans white cannellini or white beans, drained and rinsed
• 8 cups vegetable broth
• 1 credit card size piece of kombu, broken into small pieces (optional)
• 1 tsp paprika
• ½ tsp dried thyme
• ½ tsp liquid smoke
• 1 large bunch of kale, stems removed and chopped
• Seasoning or table salt, to taste

Instructions

1. In a pressure cooker or large soup pot heat the olive oil over medium heat. Saute the onion and garlic for about 5 minutes, until fragrant and softened. Add the sausage and saute an additional 5-10 minutes until somewhat browned, breaking the it into small bite-sized pieces with a wooden spatula.
2. Increase the heat to high and stir in the remaining ingredients except for the kale.
3. Using a pressure cooker: Bring to a boil and pressure cook on high for one minute. Remove from heat and allow to depressurize naturally for 10 minutes, then run cold water over the lid to completely depressurize. Stir in kale and salt according to taste; serve hot.
4. Using a soup pot: Bring to a boil, then cover and reduce to a simmer. Cook for 15 minutes then remove from heat and stir in kale. Salt according to taste; serve hot.

Yield: 8 servings

Tags: vegan, vegetarian, soup, sausage, kale, white bean, cannellini, easy, quick, healthy, potato

Now go forth and enjoy winter!

Veggie Kale Soup w/ ‘Sausage’

The cinnamon and smoked paprika really give this hearty veggie soup a delicious, deep, and satisfying flavor. Cannellini beans and vegan sausage lend protein to help keep you full, while kale and an assortment of fresh vegetables make this a nutrient-dense meal. It’s a perfect weekday dinner and terrific, clean-eating comfort food.

It's been raining nonstop up here in our little nook of Alaska. I absolutely love it. The drizzle, the dumping, the fog and mist, the hugging darkness; everything. I've always loved the rain though. Our newly implemented lawn is loving it too and we just got gutters on the house last week, so huzzah, just in the knick of time. I wish I could say it helped me sleep a little better; listening to the pitter patter of fat raindrops as they fall on the roof above me. Along with the sun setting earlier too, about 11:40 pm (which I know... seems really late, but it's not 2 am so I'll take it), sleep should be coming easier but it still often eludes me.  

Speaking of 2 am... Oliver is starting to sleep in his crib better, at least until waking at 2 to 5 am, which lets me sleep in ANY POSITION I WANT TO!! Nursing mommas (especially any co-sleepers) know exactly what I am talking about. It's pretty much the most amazing thing I've ever felt; stretching out in bed however I like. Normally I'm wedged laying on one side, almost falling off the bed because Oliver keeps sliding into my body divot in the Tempurpedic mattress, thus I keep scooching backwards closer to the edge. One bleary peeper is permanently cracked to ensure the covers haven't covered Oliver's face or that he hasn't rolled onto his tummy or that he is still breathing, let's be real (the checking breathing thing is no joke). 

It's important to keep this sleep-deprived body filled with loads of yummy veggies and our CSA is fantastic, I am so glad we are able to get such wonderful produce. I confess, however, it can be a bit of struggle to finish a full share between just myself and that veggie ambivalent love of mine. I vacillate between making a super healthy dish (think roasted radishes) mostly for myself and one that I know Todd will love too, like this soup! Or a spinach quesadilla, etc. This is hands down my favorite kale soup ever and believe me, I've made many renditions. It's great comfort food and perfect, cozy, rainy-weather eats. Not to mention a great way to use that scrummy CSA kale. I hope you love it as much as we do!

Veggie Kale Soup w/ ‘Sausage’

By Kathleen Henry @ Produce On Parade

Published 07/03/2017

The cinnamon and smoked paprika really give this hearty veggie soup a delicious, deep, and satisfying flavor. Cannellini beans and vegan sausage lend protein to help keep you full, while kale and an assortment of fresh vegetables make this a nutrient-dense meal. It’s a perfect weekday dinner and terrific, clean-eating comfort food.

Ingredients

• 2 tbsp vegan butter
• ½ tsp. ground cinnamon
• 1 tbsp smoked paprika
• 1 large yellow onion, diced
• 4 large cloves garlic, minced
• 2 medium red potatoes (about 215 g), diced
• 1 large carrot, diced
• 1 large celery stalk, diced
• 4 cups vegetable broth
• 1 15 oz can of diced tomatoes, undrained
• 1 15 oz can cannellini beans, drained
• 1 Field Roast Italian sausage link, diced
• 1 Field Roast Mexican Chipotle sausage link, diced (or another Italian link for no spiciness)
• 4 sprigs of fresh thyme leaves (or ½ tsp dried thyme)
• 1 large bunch of kale (about 10 oz), destemmed and chopped

Instructions

1. In a large soup pot, melt the butter over medium heat. Stir in the cinnamon and paprika. Add the onions and garlic; saute about 5 minutes, until fragrant.
2. Add the potatoes, carrot, and celery as you chop them. Saute for about 5 minutes after they are all in the pot, adding vegetable broth as needed to keep the pan from getting too dry. Pour in all the broth, tomatoes, and beans. Increase heat to high, bringing to a boil then reduce to a simmer.
3. Stir in the sausage and thyme. Simmer about 10 minutes, until the carrots and potatoes are tender. Stir in the kale and simmer about 2 minutes until wilted.
4. Remove from heat and add salt and pepper to taste; serve hot.

Yield: 6