original

This soup is easy to prepare and freezes well. It serves 2 big bowls, or 4 small ones. Vegan &amp; Gluten-Free

Vegan Broccoli & Potato Soup

olive oil

onion,

garlic,

vegetable broth

broccoli florets (about 1 head of broccoli)

potatoes,

thyme

salt and pepper,

sour cream (optional)

In a large stockpot, heat the olive oil over medium heat and cook the onions and garlic until tender, a few minutes.

Add the vegetable broth and potatoes to the pot. Cover and bring to a boil. Reduce back to medium heat and cook until potatoes are tender, about 15 minutes.

Add the broccoli and thyme, and cover for 5 minutes, until fully steamed but still bright green.

Puree the soup in a blender or with an immersion blender. Season with salt and pepper and serve with chives and/or vegan sour cream, if desired.

Awesome! :)

 Just made it! And even my girlfriend who hates broccoli likes it. Thank you for the recipe! :)

Made the soup today. We loved it. Look forward to making it again. Thank you for sharing it.

I just made this and it turned out great! I doubled the recipe, pureed half in the blender. Put the other half in the blender and pulsed it to make it chunky. Garnished with green onions, vegan sour cream and fresh chives. YUMMY!! Thanks for sharing this =)

I'm in a soup making frenzy today.  Just made this one and it's fantastic!  On to the carrot soup!  Thanks for all the wonderful recipes!

I made this tonight. It was seriously quick and super yum! I did not have thyme, so I substituted oregano instead. Added (2) diced carrots at the same time as potato. Also, when serving it - I stirred in a handful of reduced fat cheddar cheese into each bowl. It was a hit!

Hi! I just tried this, it was so yummy! My family loved it. Thanks for this awesome recipe :)

I made this soup this evening.  Awesome.  Some is going in the freezer for my son and daughter-in-law so they have something to quickly heat up at some time after the birth of their first baby.  They asked me to make some vegan dishes they could freeze.  Thank you for the freezer-friendly, vegan recipes.  I plan on trying more of them.  Oh, and I will make this soup again.

This one too. I was in fact having a Vegangela inspired cooking weekend and this was on the list. Easy &amp; delicious! Will definitely do it again.

Thanks for the recipe.  I tried it for lunch today because it is very cold outside and wanted a soup to warm me up.  Broccoli and potatoes are both in season so it seemed like the perfect soup.  I used 4 cups of broth and the consistency was still very thick -- my boyfriend described it as "almost like mashed potatoes".  In the future, I would probably only use two potatoes.  I don't think I'll make this again, but I had a fun time trying a new recipe.  Thanks again for sharing! :)

I totally loved the soup. Thanks for the recipe. Everyone loved it at the party.

I made this last week. It was great! Forewarned by some of the other commenters who said that it was too thick, I used small potatoes, and the texture turned out fine.
My only issue is that my soup turned a rather dull and unattractive shade of green. I carefully watched the time after adding the broccoli, but it still didn't stay a nice, bright green like your pictures. Are you supposed to remove the soup from the heat before adding the broccoli? I guess the taste matters more than the appearance, anyway.

Thank you so much for making and posting this soup! This soup has become one of my favorite go-to soups this past winter. I made it for a party recently and everyone loved and wanted the recipe!

This soup was really good.  I'm always looking for recipes for my special needs son that are vegan and gluten free.  Thanks so much!

I nade this soup for lunch today. We've been trying to cut back on the sodium so I used a tad less dehydrated bouillon than called for and added no salt at the end. It came out great! I will definitely be adding this to my permanent recipes.

I wanted to mention that I also love your mac and cheese. After I found that recipe, I made it 4 times in 2 weeks. Delicious!

Loved this soup.  I threw the vegetables all in together.  I don't mind a more drab olive green appearing soup, as long as it tastes terrific.

Hi Angela, 

I wanted to let you know that we made your soup and it was a huge hit.  Our three sons devoured it, and my husband and I loved it too.  I put a little cheddar Daiya chees in it (only because I love the stuff)  We multiplied the recipe by five and had a decent amount of left overs.  I told my husband we could freeze some. My oldest son smiled and said that he didn't think that would be necessary.  Great recipe! Thank you so much for sharing!  

Sincerely,

Donna, Daniel 

and the Flores clan.

Made it tonight---easy and delicious! Thanks!

Thanks for sharing your granny's recipe. It's delicious! I'm glad to have it in my recipe rotation.

By cooking the quinoa in the coconut milk and tomatoes, you get a very quick and tasty meal that is ready in no time! Vegan &amp; Gluten-Free.

Quick & Easy Indian Curry Quinoa

quinoa, rinsed & drained

(400 milliliters) coconut milk

(400 milliliters) diced tomatoes

tbsp curry powder

tbsp ketchup or tomato paste

tbsp coconut oil (or other vegetable oil)

onion

carrot, diced

(400 grams) chickpeas, drained

spinach

tsp crushed red chili pepper

salt and pepper

cilantro (fresh coriander) (optional)

In a medium saucepan, mix quinoa, coconut milk, diced tomatoes (with juice), curry powder and ketchup/tomato paste, and bring to boil. Lower heat to lowest setting, cover saucepan and simmer until quinoa is ready, about 15 minutes.

While quinoa is cooking: in a frying pan, heat oil over medium heat and stir-fry the garlic and onion until translucent.

Add the carrot and sauté for a couple minutes.

Add the chickpeas and cook for another couple minutes.

Add the spinach/kale and cook until wilted, about a minute.

Mix the veggies with the quinoa, season with salt, pepper and crushed red chili pepper, and garnish with cilantro before serving.

Looks mouthwatering and is to be tested within given time.
Thanks for posting!
Bohot daneban...

I made this tonight and it was sooo delicious and easy. I've actually  made about 5 of your recipes now, you're amazing! Love trying them all thanks so much for sharing!

My boyfriend and I just made this, it was absolutely delicious, fast and easy, will definitely be making it again, thanks so much for posting this!!

I made this for dinner tonight, it was delicious!  I used just one bunch of kale, but it must have been an especially large bunch, cause it was a ton of kale! But it was still super good. I omitted the oil and added 2 tbsp of turbinado sugar because I like my curries a little sweet. I was very afraid of the 3 tbsp of curry powder, but it came out just right! It was really easy to make and I'll definitely make it again! 

My sister shared another recipe from your blog with me last week (that's how I found out about the blog), and I now have plans to make several other recipes of yours over the next few day. I can't wait! Thanks so much!

I just made this and it came out awesome! I'm eating it right now. I did a mixture of kale and spinach.

Thanks for posting this yummy recipe, couldn't resist having seconds : )

I'm cooking it right now! I could eat the stir fry all by itself it's so yummy!! But I have a confession to make...I forgot to rinse the quinoa beforehand. Whoops!!! Oh well, everything tastes great!

I love this recipe. It lasts me the week. I have so far made it with carrot and parsnip, aubergine and spinach and I am now making carrot and sprout and butternut squash. Sprouts are left over from xmas dinner. Its great cus I can just heat it up all in one as I am the only vegan in my family but if my two little girls want to eat it I know its safe for them too as they cant eat dairy or egg. Thanks for posting

This was SO GOOD. I had to simmer the quinoa for an extra 15 minutes before it was properly cooked though.

Made this tonight with black quinoa - it was delicious and beautiful! I will definitely be making this regularly. I had some fresh curry leaves, so I fried them in the oil with the onion and garlic. After years of being a vegetarian, I am a new vegan and am thrilled that you shared such a delicious, healthy, and easy meal!

Dear Angela

Recently I had three kidney stones after following an over the top bodybuilding carnivorous and supplement high diet. Since passing them I have gone to find out a number of excellent recipes with a nice hit of protein, nutrients but meat and dairy free.

By far this is my favourite of them all. Have made this twice now with Spinach once and Kale the next. Going to take the suggestion and add some broccoli and other cruciferous veg next time. A real winter warmer and delicious all the same. Really love this one, has done wonders for me and is easy but impressive enough to cook for my family at some point next time I am back from university.

Going to try out a few more that you have here on this website. Keep up the good work, this recipe is really awesome! Looking forward to seeing more recipe suggestions from you.

Best Regards from England!

Ben

I tried it, but I really didn't like it.  I am disappointed because I haven't made a good curry at home yet!  Every time I make one, it comes out too strong and I can't eat it. Three tablespoons of curry seems ridiculous- was it a typo?  I don't understand how the other people who made this recipe liked it.  And I am a huge Indian curry fan!  
I also had a question- what onion was I supposed to use? I used red onion but did not like the way it smelled.

Hi,

I too made this last night and had to throw it in the bin. I used mild madras powder 3 tbsp.does seem excessive. It tasted so bad I was so disappointed as I was really looking forward to it

I plan to do it again over the weekend this time with normal curry powder but 3 tbsp but will use baby steps with the application. lets hope it works this time

I found it interesting that a lot of people said they were worried about the amount of curry powder - I actually found it wasn't enough! The coconut milk was quite overpowering and made the whole thing taste a little bland and mild (I got light coconut milk), so I ended up with probably four spoons of curry powder and a generous amount of garam masala thrown in, too. Maybe I'm just a curry fiend haha - I prefer a strong, spicy curry flavour!

Anyway, other than that it was good! I used peas, carrot, kale, mushroom and fresh instead of tinned tomato. Quite enjoyed it and looking forward to leftovers for lunch tomorrow. Thanks for another easy to follow recipe!

this was delicious. I used red quinoa which took a bit longer to cook and was a bit nutty/crunchy :)

I tried this for the first time last night - yummo! I cooked the quinoa in the microwave (as I do with your delicious Mexican casserole), then cooked the veggies (celery, carrot, onion, kale and zucchini) in a pan. The creamy quinoa with the crunchy veg was a taste sensation. 

Thanks again for another fab recipe Angela. I can't wait to try lots of different spice combinations - garam masala next time perhaps?

Love this. It was my first attempt at Vegan cooking. Do you think it's freezable?  Any recommendations on quick, easy, freezable meals I could pre-prepare for work?  Great site!!!

This was sooo delicious!! Carnivore hubby loved it too. I'm now going to scour your site for more recipes. Thank you!!

Tried this tonight  - took me longer than 5 minutes to put it together - chop garlic, onions, carrots, spinach and kale. Also used red quinoa which took longer to cook.  I drizzled some fresh lime juice over the top right before serving and it added a nice freshness to it.
Thanks for the recipe!

Had all the ingredients so made this last night and it was 5 star DELICIOUS!!! Even my carnivorous husband loved it. Plus it was so pretty during the cooking process that I took pictures. I skipped the cilantro since I'm not a fan and it's great like that. Thank you for posting this wonderful easy recipe. It will be on our regular dinner rotation for sure!!!

It's people like you that make starting veganism again a treat! I randomly have all these ingredients and never would have thought to put them all together, thank you so so so much for being awesome!! :)

Made this in my Thermomix last night and it turned out perfectly! I was a little afraid about the amount of curry at first so I started with two tbsp but then added the third one after all!

A real delight! I love hearty stews and curries because they usually freeze well and can be thawed as a healthy lunch at work.

Please keep them coming:-)

Your recipe is awesome.  Healthy and delicious!!!  I'm going to have to keep an eye on your postings now.

Easy to prepare and pretty good instructions to prepare. It was a breeze and was ready before I could say Quinoa Aloha !!

Just made this for dinner.  Thank you so much for sharing...super easy with your detailed instructions.  Healthy and very tasty!

Made this tonight it was so yum! thank you for the recipe!

My first recipe using quinoa... Excellent! I love the spicy taste. I substituted kale with broccoli and it is still mouth watering. Thanks for the post!

This was excellent. I've made it two weeks in a row! Leftovers are even better! I didn't have any kale or spinach either time. I used chick peas the first time, and ten lima beans and carrots the second time with some leftover pasta sauce, and it was so good. Thanks for the great recipe!

I made this last night for the family.  The thing I find difficult about quinoa is that it takes a lot of flavoring.  Quinoa doesn't seem to soak up flavoring like rice or couscous will.  So I found this recipe and saw three tablespoons of curry powder and I thought "yeah!  This will work".  And it did.  Though I've tried many different quinoa recipes I've always been going back to the same default Mexican quinoa recipe because it has a lot of spice, cilantro, cumin and jalapenos in it.

Following some of the other commenters suggestions, I may try garam masala or fresh curry leaves the next time I make it.  Very very good.

I just tried this out today. Loved it so much. Thank you so much for sharing this recipe. I love my chillies so i added some extra chilli powder. Loved the kick that came with every bite.

Love your curries! Have made 3 now and the Mediterranean dish with sun dried tomatoes.

We clearly have the same taste buds and what's great is how easy your recipes are to follow. Great job girl x

Keep em coming!

I was craving curry and took to pinterest to find a recipe. I came across your recipe there and right now I'm sitting and eating the finished product and it is delicious! Thanks for the recipe!

Hello! Don't normally write comments on these things ever, but just made this and it is amaaaazing! Great to have found another quick and simple recipe for a vegan dish! :)

Dynamite!  I added a little ginger and some chopped dates, since I like some sweetness in my curry.  Amazing!  Thanks.

I made this tonight and WOW is this dish spicy! It is definitely hotter than I bargained for. Next time I will only add 1 tbsp of curry powder instead of 3!

I made this earlier in the week and I loved it!! Super easy and a great option for a packed lunch for work. Thanks!

Absolutely amazing and enjoyed by the whole family.  We are new to Vegan and I have been looking for recipes online.  I will certainly be looking for more of your recipes and an even bigger bonus was how easy it was. Thanks million :)

Tried this tonite and it was delicious... Next time I will experiment with different types of vegetables...

This was great! I love using quinoa as a high-protein alternative to rice (more typical to curries)- I used a tri-color blend which cooked perfectly.

It's funny reading the comments on here as the primary criticism seems to be that it was too heavy on the curry powder - this definitely must be a spice that varies greatly as I actually added some in after. I doubled the recipe to make plenty of leftovers for my family (of 4) and it came out great. I also used a lot more veggies - adding in a frozen package of broccoli, carrots, cauliflower, and green pea pods in addition to the spinach and kale. It still tasted a bit bland to me so I threw in a bit more curry powder, some cumin, turmeric, garam masala, and lastly a pinch of cayenne pepper to spice it up. I still could've used a bit more spice but this combo worked perfectly for my family.

Sided with some naan - delicious, thank you!

This dish is fantastic! I didn't have enough curry powder left, so only used 1.5 tbsp, but I think that kept it within range for my younger boys to enjoy as well. Thank you, I'll definitely make this dish again!

Hi! I just wanted to say that I tried this for the first time tonight and it was so delicious!! And it has so many nutrisious ingredients, so it's very good for your body too. I used both kale and spinach and it was a great idea to put in. I actually made two servings worth of this so I could heat some up for dinner tomorrow but it was so good I ate everything in one go haha. I'll definetaly make this a lot more and I'll try more of your recipies too!

Overall, great dish!!

HI Angela. Thank you for the wonderful recipe. I have recently adopted a vegan diet and recently I've been struggling to be satisfied with the things I've been making. So I came across your website and this recipe, which is the first I tried. It's absolute delicious. Thank you so much.

My mom finally let me become vegan so I made this and she liked it too! thank you so much for all the lovely recipes! x

Just a note for all you folk who are worried about the curry powder amounts: The yellow Clive of India curry powder pictured in the photo on this recipe is perfect at three tablespoons - my housemate hates anything spicy or hot, and he loved this when I made it.  (I wouldn't trust my own opinion because I love it hot). 
Also, you may like to shred the spinach and add it fresh on top with the chopped coriander. If you're going to make a lot of it and reheat leftovers this is a good idea rather than adding the spinach to the pot - the leaves can get a little slimy if it isn't eaten straight away when you cook it. 
An awesome recipe - simple but sophisticated, and something you can face making after a busy day at work without too much drama!

OMG this is BEYOND amazing!!!! Made it exactly as written, turned out to be a TKO with me and my two roommates, and one of the roomie's GFs (all of whom are omnivores!). I used lacinato (or "dinosaur") kale, which is my favorite of the kales due to its deep, sweet flavor and its tender texture. After adding the kale, I sprinkled some sea salt on it, fried it down a bit, and then put a lid on the pot and cooked it until it was tender. (I like my kale reallllly tender!) Added the rest of the ingredients and chowed down like a champion.

Just LOVE this. Will definitely make again--and will explore the other recipes on your fun website : ) !

I absolutely love this recipe. I'm very new to being vegan and only 20, so I live with my parents. I was making this for myself for dinner because I didn't want to inconvenience the rest of my family with my new food choices but they went crazy for this. They absolutely loved it (and I did too)! This convinced them that they wanted me to make vegan dinners for the whole family 3 or 4 nights a week and want me to go grocery shopping to get everything I need. So thank you so much for this recipe!

OMG Angela. Just made this for my family and WOW. wow wow wow haha. This is the first recipe of yours I have tried and it 100% wont be the last. Love from across the ditch x

Made for my mom and I tonight. Was DELICIOUS! Thank you so much :)

I love your recipes, as an dutch vegan student i'm able to cook healthy for less, thanks to you! 
I get so much inspiration from your recipes!

Just finished making this.. WOW, I really love the texture of this dish.. I put 2 Tablespoons of curry powder in with the quinoa, coconut milk and tomatoes, I fried the other Tablespoon off with the onions, carrots, chickpeas etc.. Thank you so much for posting..

Hi Angela,  just tried this tonight and it was great.  Looking foward to tweaking it according to what's available at the farmer's market.  I used tricolour quinoa so it took a lot longer to cook and was a bit crunchy.  I'll use all white next time.  Thank you for the blog and I look forward to making more of your recipes.

I made this recipe with kale and roasted butternut squash and it was fabulous!!  My daughter loved it, and my husband went back for a huge, second helping.  So tasty and flavorful, and we thought 3 tablespoons of curry powder was perfect.  The best part was that it was guilt-free.  We'll be making this again!

I just made this and it was extremely tasty and easy to make! My mom and boyfriend absolutely loved it! It was the perfect amount of heat and so creamy. I will definitely be making this again, thank you :)

Thank you so much for this recipe, it was amazing and so easy to make! My husband and I aren't vegan but we are trying to not eat meat at every meal. He is always hesitant when I cook vegetarian dishes but he loved it. Great that you have so many gluten free recipes, we also try to avoid it and it can be hard to find good recipes.

This was awesome!! I was sceptical at first because I've tried a lot of recipes that are vegan on the Internet,  but this was actually so nice.Will definitely be making again!:))

This recipe is delicious, full of flavor, easy to make and versatile! Thank you so much Angela. YUM!!!!

Very delicious. Added mango chunks, mushrooms, a serano pepper, and cayenne pepper (some of us like spicy). I had a lot of leftover quinoia already made so I prepared it in a different order. Still grateful for the idea and all three of us who ate it enjoyed it!

My family really enjoys this recipe. Thanks for another great one!

Soo good! I subbed sweet potato for carrot and 2nd time around also added fresh ginger.  Delicious! Thank you!!

Serve this Indian spiced bird with rice, potatoes and vegetables for an alternative roast dinner

Tandoori roast chicken

chicken

onions

lemon

ginger

coconut milk

coriander

yogurt

tomato purée

cinnamon

garlic

red food colouring (optional)

Mix the marinade ingredients with 2 tsp salt and 1 tsp black pepper. Slash the legs of the chicken a few times, then rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.

Heat oven to 200C/180C fan/gas 6. Put the onions, lemon halves and ginger in a roasting tin. Sit the chicken on top and roast for 1½ hrs or until the thigh juices run clear when tested with a skewer.

When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest. Fish out the ginger from the tin and discard. Scrape out the roasted middles from the lemons into a food processor, add the onions and any pan juices, and whizz to a purée. Scrape the purée back into the tin and sit on the hob. Stir in the coconut milk and bubble gently, scraping up any chicken bits that have stuck. You can add a splash of water if the sauce is too thick. Stir in the coriander and serve with the chicken.

The original recipe for sausage balls using Bisquick, cheddar cheese and sausage perfect served as an appetizer, tailgate food, party favorites or even breakfast!

Original Sausage Balls

Bisquick baking mix

pork sausage

sharp cheddar cheese, shredded (4 cups)

chives

A party pleasing appetizer recipe with shrimp, cream cheese, Cajun seasoning and tons of flavor perfect on crackers.

Southern Shrimp Dip

24-oz bag frozen salad shrimp, thawed

8-oz packs cream cheese,

pimento cheese (see notes)

horseradish

hot sauce

Liquid Smoke

Cajun seasoning

garlic powder

green onions

A creamy, tart lemon pie in a saltine crust topped with whipped cream or meringue sprinkled with sea salt.

Atlantic Beach Pie

sleeves regular saltine crackers (not unsalted, whole wheat, etc.)

(1 stick) butter,

sugar

sweetened condensed milk

lemon juice

Whipped cream (or meringue

Coarse-grain sea salt

cream of tartar

A hearty recipe made with pork n' beans, ground beef, sausage, brown sugar and a simple sauce that's perfect for cookouts (finish in crock pot or on stovetop).

Cowboy Beans

beef

lb bulk sausage

onion, diced

pork n’ beans

barbeque sauce

ketchup

brown sugar

chili powder

pepper

One of the more potent vintage tropicals, the original Zombie is a staple of tiki legend. It’s not a punch in the modern sense, rather in this context it refers to a fruity cocktail filled with an array of flavors.An intricate balance of sweet, tart and refreshing, with layers of fruit and spice, it’s as close as you can get to high-octane tiki heaven, or as Donn called it... his ‘mender of broken dreams’...

Zombie Punch, Donn Beach’s Original 1934 Recipe

½ oz Gold Puerto Rican Rum

½ oz Dark Jamaican Rum

oz 151-proof Demerara Rum

½ oz Falernum (see our guide to making it at home)

½ oz Don's Mix (2:1 ratio of White Grapefruit Juice to Cinnamon Syrup)

¾ oz Fresh Lime Juice

Angostura Bitters

⅛ tsp Herbsaint or Pernod (the equivalent of 6 drops)

tsp Grenadine (preferably homemade)

oz Crushed Ice (the equivalent of ¾ cup)

Mint Sprig

Pour all ingredients into a blender, leaving the ice till last. Don't let it sit around or it will melt and overly dilute your drink.Then flash blend for 2-5 seconds:&nbsp;Turn it on to blend and immediately hit stop.&nbsp;If you have a pulse button then use this, but if you don’t you’ll need to turn it on and off fast.&nbsp;Pulse it again. And then&nbsp;once more.

Open pour the drink into a Zombie or Chimney glass. When you've filled about ¾ of the way with both ice and liquid, use a gated finish to control the ice (put the strainer on the blender cup), filling with liquid to the top of the glass.The idea is that you use the gated finish to control the volume of liquid in your drink depending on how large your glass is.

Give your mint a good slap&nbsp;to release the oils and then place in your drink.

An easy side dish recipe for oven roasted potatoes seasoned with Lipton onion soup mix.

Easy Lipton Onion Oven Roasted Potatoes

potatoes

Lipton Onion Soup Mix

Kikkererwten, je kent ze vast van hummus en falafel, maar heb je ze ook al eens geroosterd gegeten? Ze worden heerlijk krokant en de smaak komt nog beter tot zijn recht. Vandaag combineer je ze met parelcouscous, geroosterde groenten en feta.

Top 13 original recipes from across the web

The most viewed original recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Broccoli & Potato Soup

Quick & Easy Indian Curry Quinoa

Tandoori roast chicken

Original Sausage Balls

Southern Shrimp Dip

Atlantic Beach Pie

Cowboy Beans

Zombie Punch, Donn Beach’s Original...

Easy Lipton Onion Oven Roasted Pota...

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Top 13 original recipes from across the web

The most viewed original recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Broccoli & Potato Soup

Quick & Easy Indian Curry Quinoa

Tandoori roast chicken

Original Sausage Balls

Southern Shrimp Dip

Atlantic Beach Pie

Cowboy Beans

Zombie Punch, Donn Beach’s Original...

Easy Lipton Onion Oven Roasted Pota...

Parelcouscous met krokante kikkerer...

Louise cake slice

Smothered Beef & Bean Burrito Bake

Chicken Scampi with Garlic Parmesan...

The most viewed original recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine