I’m lazy and I love soups. I’m always looking for soups that are full meals with proteins and all. This ones makes the cut and taste mmm mmm good!
Super simple to make and freezes well!
2 tbsp butter
4 tbsp olive oil
12 cups chopped celery
4 cloves garlic, minced
1 cup raw cashews
1 cup vegetable stock
2 cups milk (almond, rice, etc.)
1 tsp salt
black pepper to taste
1. Heat butter and oil in a large pot over medium heat
2. Add celery and garlic. Cook until garlic is fragrant.
3. Add the cashews, stock, rice, milk, and sea salt.
4. Bring to a boil, reduce heat, and simmer until celery is softened.
5. Puree with an immersion blender.
6. Add pepper to taste and more salt if you want.
Courtesy of the Fresh Cook Book.
This one is such a great winter soup! I had pretty low expectations (thank you meditation!) and it turned out amazing! We gobbled it up in no time. Next time, I will double or triple the batch to freeze – you should do the same! 🙂
Serves: 6-8 people
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1-inch piece fresh ginger, minced or grated (1 tablespoon)
2 medium beets peeled and diced
2 medium carrots, sliced
1 celery stalk, sliced or chopped
2/3 cup dried green or brown lentils, rinsed
1/2 teaspoon dried thyme
5 cups vegetable stock or water
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 1/2 teaspoons sea salt, or to taste
fresh ground black pepper to taste
lemon juice, to taste
1. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion and stir for 5 minutes or until softened. Toss in the garlic and ginger, and stir for 1 minute.
2. Add the beets, carrots and celery. Stir for 1 minute.
3. Add the lentils and thyme, stir once, and then pour in the vegetable stock or water. Add turmeric, paprika and thyme, then bring to a boil.
4. Reduce the heat to medium-low, and cover. Simmer, stirring occasionally, until the lentils and vegetables are tender — about 30 minutes (or about 15 minutes in a pressure cooker). Add more vegetable stock or water as desired.
5. Season with salt and black pepper and lemon to taste, and serve hot or warm.
Adapted from FoodAndSpice
Alright, this was another hit! I love making stews complete with my grain and protein. I wish I had made more with some to freeze This one has a lot of ingredients, but fear not! It will be totally worth it 🙂
1/2 cup quinoa
3/4 cup uncooked small red lentils (masoor dhal)
Optional: 1 Tbsp olive oil
2 large carrots
2 stalks celery
1 small squash (OR 1 med. zucchini OR 1 head cauliflower)
1 bay leaf
2 inch piece cinnamon stick
2 tsp chopped ginger
1/2 jalapeno pepper, seeded
6 cups water or unsalted soup stock
1/2 tsp gr cumin
1/2 tsp gr fennel seed
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp gr coriander
1/2 tsp dried thyme leaf or 1 sprig fresh
1 tsp dried basil or 1 Tbsp minced fresh
1/4 tsp dried rosemary leaves or 1 sprig fresh
1/2 tsp salt or to taste and fresh ground black pepper
4 Tbsp minced fresh herbs: parsley, cilantro or basil
2 cups chopped fresh greens: kale, chard, or spinach
More Heat: Add 1/4 tsp cayenne powder
1. Heat oil in large sauce pan on medium
2. In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay leaf, cinnamon stick, ginger slices, jalapeno
3. Saute the veggies except for greens 10 minutes. Add cumin, coriander, turmeric, fennel and paprika and stir until heated and veggies are coated
4. Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 minutes. Add the optional greens. Cover and cook 5 more minutes or until greens are wilted.
5. Stir in the fresh parsley, basil or cilantro, salt & pepper, and serve
Crockpot/Slow cooker Directions
1. Rinse the quinoa and red lentils in a bowl or pan, then drain into a colander
2. Chop carrots, celery and squash
3. Combine olive oil, quinoa, lentils, herbs & spices, fresh ginger and jalapeno in the crockpot
4. Add the vegetables, except for the optional greens, and cover with the 6 cups water
5. Cover and cook on low for 6 hours or more if needed
6. 20 minutes before serving, turn the heat up to high and stir in optional greens
7. Just before serving, add the minced fresh parsley, basil or cilantro, salt & pepper, and serve, removing bay leaves, and cinnamon stick, as you come across them
Courtesy of SavvyVegetarian
Wow! This one was a surprise! This soup has such few ingredients and was soooo delicious! This one is a keeper for shiz! I especially liked it because it was a complete meal with protein and all. I make a lot of squash soups but usually have to add some protein to my meal, but not with this one 🙂
I even saved the pumpkin seeds and roasted them for a snack, yummers!
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 teaspoons curry powder
1 1/2 cups red lentils, rinsed and picked over
1 3/4 kg butternut pumpkin, peeled, seeds removed, chopped
8 cups vegetable stock
yoghurt (I used goat) or avocado (this would probably also be really good!) to serve
1. Cut pumpkin in half, and steam for about 7 minutes or until peel is soft enough to peel.
2. Heat the oil in a heavy based saucepan over medium heat.
3. Add the onion and garlic, and cook until the onion is softened, about 5 minutes.
4. Stir in the curry powder and cook, stirring for a further 30 seconds.
5. Add the remain ingredients, except the yogurt/avocado.
6. Stir until well combined then bring to the boil.
7. Reduce the heat and cook, partially covered for about 30 minutes (or less if you have a pressure cooker) stirring occasionally until the pumpkin is tender.
8. Serve in bowls with a dollop of yoghurt or avocado.
I’m baaa-aaak. I’m not even going to try to make up excuses for my hiatus. I’m trying to start a startup which is apparently A LOT of work and I’m still trying to figure out how to manage my time. BUT I am going to try my darnest earnest to have regular posts. So here I go!
This one is really a summer recipe but it is so delicious! It’s almost worth pretending it’s summer, cranking up your heat in your home, wearing shorts and sunglasses and enjoying this awesome soup!
3 cups chopped pineapple
3 cups chopped, seeded and peeled cucumber
1 1/2 cup pineapple juice
3 tablespoons extra-virgin olive oil
1 tablespoon lime juice
1 jalapeño, halved and seeded
1/2 teaspoon salt
1/2 cup thinly sliced green onions, (white parts only)
2 tablespoons finely chopped macadamia nuts
2 tablespoons finely chopped cilantro
1. Put pineapple, cucumber, pineapple juice, oil, lime juice, jalapeño and salt into a blender and purée until smooth.
2. Add green onions and purée just until combined.
3. Transfer soup to a bowl, cover with plastic wrap and chill for at least 2 hours. Ladle soup into bowls and garnish with macadamia nuts and cilantro.
Courtesy of Whole Foods
I’m so behind on my blogs, it’s really embarrassing. I apologize to all of those on my mailing list who get nothing for weeks and then are bombarded with 5 emails at once 😦
I need a better routine, shucks!
In the meantime, here is the carrot soup recipe 🙂 I made it extra gingery which was ginger spicy, which I LOVE!
1 tbsp extra virgin olive oil + more for garnish
1 small onion, diced (~1 cup diced onion)
2 garlic cloves, minced
2 tbsp fresh ginger, grated
1 large apple, peeled & chopped
1.5 pounds carrots, peeled and chopped (~5 cups)
4 cups vegetable broth
pinch of nutmeg
Sea salt & black pepper, to taste
1. In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.
2. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes uncovered, or until tender.
3. Carefully transfer half of the soup into a blender (or you can use an immersion blender), add a pinch of nutmeg, and blend until smooth making sure to allow steam to escape through the lid. Remove blended soup and set aside. Now add the other half and blend again. Be careful as it’s very hot.
4. Place soup back in the pot and season with salt and pepper until to taste. You can thin the soup out a bit with more broth if desired. Serve and garnish with freshly ground pepper and a drizzle of olive oil. It goes lovely with fresh bread and Earth Balance or hummus.
Courtesy of Chatelaine
This one is definitely a keeper! I am trying to do at least one new recipe a week, and this week’s was a hit! Minimal ingredients, super easy to make and sooooooo yummer in my tummers!
Serves 3-4 people
4 tablespoons olive oil
1 white onion, sliced
8 to 9 large cloves garlic, sliced thinly
4 medium zucchini, about 1 1/2 pounds
4 cups vegetable broth
1/2 teaspoon powdered ginger
Salt and pepper
1. Melt oil in a heavy 4-quart pot over medium heat.
2. Add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn’t brown; you want everything to sweat.
3. When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer.
4. Simmer at a low heat for about 45 minutes (or about 20 minutes if you have a pressure cooker).
5. Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.
6. Taste and season with ginger, salt and pepper. I found that in needed a generous amount of salt and pepper.
Enjoy the creamy goodness!
Adapted from theKitchn