Angela’s Sort of But Not Exactly My Great Grandmother’s Potato Soup

I love a good, hearty soup, especially during the fall and winter months. This love has led me down an interesting path of soup recipe trial and error, ranging from making my own vegan “chicken” and “beef” stocks to the tedious process of peeling and seeding tomatoes to make homemade tomato rice soup to making a cashew cream base for a vegan cream of asparagus soup. Really, I’ve tried them all.

Processed with VSCOcam with t1 preset
However, there’s one recipe that has always been my favorite: my great grandmother’s potato soup. It’s my ultimate comfort food. Traditionally, this soup is made with bacon as the base and incorporates milk as a thickening agent. Since I’ve been vegetarian for around seven years, though, I’ve modified it to meet my dietary restrictions, and with the inclusion of fresh herbs, this soup packs plenty of flavor without the bacon. Coupled with a few slices of warm French bread, it’s the perfect meal for a cold winter night.

Processed with VSCOcam with t1 preset
3 leeks, sliced and rinsed
3 cups celery, chopped
2 cups carrots, sliced (I like to slice them on an angle for larger pieces)
8-oz. package of white mushrooms, sliced
4–5 lbs potatoes, peeled and chopped (I use Yukon Gold)
2 32-oz. cartons of vegetable stock (I use Imagine organic brand)
2 Tbsp. chopped parsley
1 sprig fresh rosemary
3–4 sage leaves, chopped
Chopped fresh chives
Olive oil
Salt and pepper

Processed with VSCOcam with t1 preset
• Add a couple of tablespoons of olive oil to the bottom of a large stock pot. Add the leeks and let simmer until transparent. Then, add the sliced mushrooms, rosemary, and sage and cook until the mushrooms brown.
• Add the vegetable stock and bring to a boil. When broth comes to a boil, add the celery and carrots and cook approximately 20 minutes until tender.
• Add the potatoes, salt, and pepper. Simmer for 20 minutes.
• Take 3–4 full ladles of the soup and pour into a blender. Puree the mixture and then add it back to the soup pot. This allows for a thicker consistency without the use of milk or flour.
• Add the chives and parsley and stir well.
• Serve with fresh French bread.

Processed with VSCOcam with t1 preset



Pooja’s Carob Beetroot Brownie Muffins

Hello everyone! My name is Pooja Thawani and I couldn’t be more excited to be doing this guest post on Health Through Indulgence today. Marlena was one of the first few people who inspired me on my own journey to wellness and it is really an honor to be sharing here today.


I struggled with my own body image for most of my life and, like the most of us, fell in the trap of following one diet after the other, “punishing” myself with extreme exercise, and having a very unhealthy relationship with food. Most of my teens and 20s were spent partying and working too hard, torturing my body with excessive exercise, while surviving off little nutrition and sleep. I ended up depleted, with countless digestive issues, hormonal imbalances and adrenal fatigue. My obsession with being a “perfect” size clouded my intuition and ability to listen to my own body and give it what it truly needed – love and respect.

Through yoga and Ayurveda, I learnt that the best way to heal was to relax, and, as I softened within myself, my relationship with food changed dramatically. Food no longer scares me, and I began to view it as nourishment and medicine.

One of my favorite things to do in my spare time now is to whip up wholesome, nutritious baked goods that can easily serve as a quick breakfast or snack in between classes. Today I am happy to share with you one of my all time favorite recipes that is easy to make, bursting full of nutrients with blood-building beets and lightly sweetened with coconut sugar.

Carob Beetroot Brownie Muffins
Makes 6 big muffins or 12 small

Wet Ingredients:
1 ½ cups freshly grated beetroot
3 whole eggs (can replace with 3 Tbps flax meal mixed with 9 Tbps warm water)
¼ cup coconut oil
½ cup almond milk
2 tsp apple cider vinegar
1 tsp vanilla
Dry Ingredients:
1 ¼ cup oat flour
¼ cup arrowroot flour
1/3 cup carob powder (can substitute with cacao powder)
1/3 cup coconut sugar (add up to ½ cup if you like sweeter)
2 ½ tsp baking powder

Preheat oven to 40oC
Mix wet ingredients together in a bowl and whisk lightly

Add dry ingredients to wet and stir with a wooden spatula until well combined


Pour mixture into muffin cups (fill 2/3 of the way as the batter will rise)

Bake for approximately 25 minutes or until a skewer comes out clean

Let cool for a bit and enjoy. It is really that simple!


These muffins are great on their own or smeared with some almond or coconut butter, and keep well in the fridge for 4-5 days or in the freezer for approximately 2 weeks.

Give the recipe a try and let me know how it goes! If you would like to connect with me, please feel free to follow my Instagram (poojathawani) for quick, easy recipes, inspirations, and other feel-good posts.

Marlena Writes

Welcome to my blog, friends!

I’m so happy to be blogging again. As you can see from the title of the new blog, I have a slightly different angle with this blog than I have had previously. I hope you like it.

To learn more about Marlena Writes, please read the “about” section.

I’ll be posting about 2-3 times per month, so if you’d like my messages delivered to you via email, please sign up to the right!

Thanks for staying in touch with me throughout the years. Writing is my absolutely favorite thing in the world to do and it means a lot to me that you care about what I have to share.

With Love,