Fact: I don’t deal well with cold weather.
You would never believe that I grew up in Upstate New York, where 12 inches of snow was a just a normal snowfall for us. In the past few years, I’ve moved further and further south (secretly to escape the cold), finally bringing me here to North Carolina, where our winters are beautifully mild! But of course, winter is still cold, even in the south. Which means I need a constant rotation of soup to keep me warm during these brutal winter months 🙂
This soup quickly became one of my favorite winter soups. It’s actually very simple to make, but I had never used this combination of ingredients in a soup before. The use of red wine, rosemary, and thyme, along with the chunky mushrooms and potatoes actually give this soup a beef stew-esque taste. I’m serious! It’s comforting, it’s savory, and it’s full of healthy ingredients to keep you full and your body satisfied. Serve it with some thick slices of bread and you’ve got yourself the perfect winter meal!
On another note, I am currently guest posting over at Morsels & Moonshine and am sharing the same recipe on her wonderful blog! Aileen was so sweet to ask me to guest post! Aileen recently co-hosted “A Vegan Holiday“, where a number of blogs (including pumpkin & peanut butter) shared their vegan holiday meals and treats via Instagram, Pinterest, and the blogging world. She focuses on whole foods and natural ingredients in her vegan recipes, but always uses some sort of boozy ingredient 🙂 I made sure to keep her tradition alive by adding some red wine into this recipe… and into my glass as I cooked!
Make sure you check out Morsels & Moonshine and drool over some of Aileen’s decadent vegan desserts!