It's inevitable. Everyone get​s sick, but to what degree and for how long? Giving your body what it needs to help your immune system is the best way to get back to your life as quick as possible. Problem is, when you are sick you don't always feel up to preparing a healthy meal. Here is a quick, five minute soup to get you back to normal in no time!

Ingredients

• 2 cups of water
  
• 2 tsp no-chicken broth
• 1 cup frozen mixed vegetables (whatever you have on hand)
• ½ tsp black pepper
• ½ tsp turmeric 

Directions
Put all ingredients in a microwave safe bowl. Heat in microwave for 5 minutes. Feel Better!! 

This vegan take on a classic comfort food was modified from a recipe found on The Vegan Mother's Blog. I used the Beyond Burger patties to give this dish a deep savory flavor. It has a few more steps than I normally like in my recipes (due to the from scratch cream of mushroom soup), but the end result is absolutely worth it! Prepare to be Beyond amazed with the Living Healthy Beyond Tater Tot Casserole.

Our Recipe

This recipe is the perfect dessert for any occasion. Don't keep it shelved for Thanks Giving, this recipe should be shared all year with everyone, vegan or otherwise. I made one or two small adjustments from the original recipe found on jessicainthekitchen.com. I opted for pre-made graham cracker crusts and pre-mixed spices for the sake of saving time.

Our Recipe

This recipe is my go-to for people interested in transitioning partially or completely to a plant based diet. It is similar to the Olive Garden Zuppa Toscana soup, but completely free of dairy and other animal proteins. If you want a recipe to knock their socks off, look no further! This recipe is modified from  https://www.yummymummykitchen.com/2017/11/zuppa-toscana.html. Enjoy!

•         1 red onion, diced
•         4 cloves garlic, minced (or 2 tsp jar garlic)
•         1 tablespoon Italian seasoning blend
•         1/4 teaspoon red pepper flakes
•         1 pound of baby yellow potatoes, cut into bite-sized pieces
•         32 oz. vegetable stock
•         1 bunch kale, de-stemmed and torn into pieces
•         1 can coconut milk
•         1 tablespoon flour (optional)
•         2 vegan Italian sausages 
•         Nutritional yeast to taste

Directions

• Add onions and 1-2 Tbsp water to large pot and cook until soft. Add garlic, Italian seasoning, and red pepper flakes and cook for another minute, Add the chopped potatoes and vegetable stock. Bring to a boil then reduce to a simmer and cook until potatoes are tender.
  
• Cut the sausages into bite sized rounds and cook in a tablespoon of oil in a separate pan until browned. Set aside to add to soup at the end.
  
• Once the potatoes are soft, stir the kale into the soup until wilted. Add the coconut milk. Add the sausages to the soup. Allow flavors to meld on low for 10 minutes. Add nutritional yeast to taste.