Warming Vegan Vegetable Soup

Ah, yes, Fall is in the air.

I don’t know about you, but I come alive in Fall. With just a little bit of chill in the air, it’s like I become Abby cranked up to 11. I have energy, excitement, and so many Chestnut Praline Lattes in my system. I could run a marathon, write, blog, and cook a four-course meal every single day. I spend too much time in Joann Fabric buying holiday stuff, and I definitely watch every scary movie known to man.

It’s my time. And this year is no exception. I’ve lined up classes, work, sewing lessons, a weekly blogging schedule, a weekly yoga and gym schedule, and a weekly writing schedule.

Will I stick to them? Who knows. The truth is that I’m bad at sticking to some things (I already broke a strict vegan pact after two months due to a brie cheese craving) and great at sticking to other things (writing and cooking daily). So, we shall see where this newfound schedule falls on that spectrum.

In the meantime, here’s a warm, hearty fall recipe that can be made with meat (kielbasa or Italian sausage) or completely vegan. Introducing my vegan vegetable soup.


1 Cup Carrots, Chopped

1/2 Head Large Cabbage, Chopped

4 Stalks Celery, Sliced

2 Large White Potatoes, Peeled and Cubed

64 Oz. Chicken Stock, Unsalted (Fake or Real)

14 Oz. Chopped Tofu, Drained

2 Cloves Minced Garlic

1 1/2 Teaspoon Salt

1 1/2 Teaspoon Pepper

1/2 Teaspoon Ground Cumin

1 Teaspoon Tarragon

1/2 Cup Sour Cream (Fake or Real)


Add all veggies and stock to pot, put on medium heat for twenty minutes. Stir, add spices and sour cream, cook another ten minutes. Turn to low heat, simmer 20-25 minutes or until carrots have softened.

Can refrigerate up to 4 days. Tends to get more peppery as it sits.

Serve hot.

What I like about this recipe is that I can make it ahead of time when I know a busy week awaits me. Then I know that a warm, filling dinner that’s loaded with veggies will await me every night. Plus, the spices incorporate themselves into the broth more and more each day, which means it only gets more delicious.

I hope that wherever you are, things are safe and well. I’m currently writing this from my hotel room in Vegas, where five different travel posts are saved to my drafts, just waiting for pictures to be edited. I love getting to travel now that I’m a photographer, and I love having this blog as a platform to share what I capture. Hopefully, you guys will like it too.

Until next time, stay warm, stay determined, and stay fed.

One response to “Warming Vegan Vegetable Soup”

  1. Sam says:

    I will be making this for next weeks lunches. Sounds yummy

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