Best Lentil Soup
Serves 6
Ingredients
4 chopped carrots
1 T olive oil
1 c brown or green lentils (not split lentils)
4 celery ribs chopped celery
1 chopped onion
1 T fresh chopped thyme or 1 t dried thyme and 1 t dried basil
1 /2 can tomato paste
5 cups broth
Instructions
Add olive oil to a pan and heat, add onion celery and carrots and cook at low heat adding broth when they get too dry. Slow cook until they are just starting to get soft. Add one and a half cup lentils, tomato paste, thyme and 3 cups of broth. Simmer for about 20-30 minutes covered checking on the lentils stirring occasionally. I will sometimes add zucchini to this soup as well. Thickens once refrigerated so can be eaten as a stew over brown rice the next day or add broth.
Cabbage Soup
Serves 4 - 6
Ingredients
1/4 cup broth for broth sautéing
1 onion
2 carrots, diced
2 stalks celery, diced
2 – 3 whole garlic cloves
1 tablespoon herbs de Provence OR 1 teaspoon each thyme, rosemary, oregano
1 can (15oz) diced tomatoes
6 – 7 cups vegetable broth or water
2 medium gold potatoes, diced
1/2 head large cabbage, sliced (savoy or green)
3 cups cooked white beans or 2 cans (15oz), drained and rinsed (use cannellini, great northern or navy)
mineral salt & fresh cracked pepper, to taste
Instructions
Chop your vegetables to small bits
In a large dutch oven or stock pot, heat broth over medium to medium-high heat, add onions, carrots and celery, saute for 5 minutes. Add garlic and spices, saute for 1 minute more or until fragrant. Add tomatoes, broth, potatoes, cabbage and beans, bring to a boil, cover, reduce heat to low and simmer for 30 minutes, until potatoes and cabbage are tender. Taste for seasoning adding salt & pepper as needed.
Zach’s Soup -My friend Missy's son likes hardly anything, but came to my house and loved this soup, so it now bears his name!
Serves 6
Ingredients
1 teaspoon olive oil
1 onion
1 teaspoon salt
3 whole garlic cloves
2 large carrots, peeled, diced medium
1 large parsnip, peeled, diced medium
8 cups vegetable broth
1 pound yukon gold potatoes, diced medium
1 cup dry quinoa
1 15 oz can white beans, drained and rinsed
1 bunch kale (about a pound), rough stems removed, torn into bite sized pieces
Herb blend:
1/2 teaspoon fennel seed, crushed (see crushing fennel tip)
1 teaspoon dried majoram
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Fresh black pepper, to taste
Instructions
Preheat a 4 quart soup pot over medium high heat. Saute onions and garlic in oil with salt for about 3 minutes, or however long it takes you to prep your carrot and parsnip. Add carrot and parsnip, along with the herbs and saute for a few seconds at a little higher heat.
Add vegetable broth, quinoa. Cover and bring to a boil. Once boiling, turn heat to medium and add potatoes and cook for 15 minutes, until potatoes and quinoa are tender. Add kale and beans, and stir frequently until kale is wilted. Cover and simmer on low for 5 more minutes. Taste for salt
When you serve you may want to add a little lemon juice or a splash of balsamic vinegar or hot sauce
Minestrone Soup
Serves 4
Ingredients
1 yellow onion (small dice)
2 zucchini (small dice)
1/2 head celery (thin)
2 tomatoes (medium dice)
2 tbsp tomato paste
8 cups organic vegetable broth
2-3 cloves garlic
2 cups kale (thin strips)
1 can cannellini beans
1/2 pack Tinkyada brown rice elbow pasta (other brands will turn to mush)
1 bunch
1 small bunch parsley
1/2 tsp red pepper flakes
3 whole cloves of garlic
1/2 tsp onion powder
salt
pepper
Instructions
Broth saute the onions and whole garlic cloves: the pot is hot enough when a teaspoon of broth poured onto it turns into a ‘mercury ball’ (as opposed to expanding and gradually evaporating). Sauté the onions until caramelized, add spices and garlic and sauté for another minute. Add cut up veggies (except kale) with the broth and boil until tender. Add kale and beans and cook until leaves are wilted. Add pasta only before serving, cooking it in the minestrone itself until al dente. Add chopped up and de-stemmed parsley and basil, leaving a few basil leaves for garnish. I take the garlic out when it is done.
White bean and kale soup
Serves 4-6
Ingredients
1 onion, chopped
2 carrots, peeled and chopped
2 stalks of celery, chopped
6 cloves of garlic, chopped
2 Tablespoons tomato paste ( I like Bionaturae)
1 teaspoon fresh rosemary, chopped (measure the rosemary, then chop)
3 ½ cups of cooked white beans (such as Cannellini or Great Northern) or 2 15-ounce cans, drained and rinsed* click here to learn how to make your beans from scratch
2 teaspoons sea salt and freshly ground black pepper to taste (You will need about 2-3 teaspoons of salt if your stock is unsalted.)
6 cups vegetable stock
6 cups of stemmed, coarsely chopped kale or Swiss chard leaves*
Instructions
Warm 1/4 c broth in a large pot over medium heat. Add chopped onion, carrots, celery and garlic and sauté until tender and translucent, about 6-8 minutes. Add more broth as it dries up so it doesn’t burn
Stir in the tomato paste and rosemary and cook for 2 minutes, or until fragrant.
Add the white beans, salt, and pepper. Try to mash a few of the beans in the pot. This will help thicken the soup later.
Pour in the stock. Raise the heat to high and bring soup to a boil. Lower heat so that soup gently simmers and partially cover the pot. Simmer for 20 minutes (or longer if you want), or until vegetables are tender.
Stir in kale leaves and simmer another 8 minutes or until kale is tender.
Creamy (or not) tomato Soup
Serves 4
Ingredients
1 Tbs olive oil
1 small onion, diced
6 large or 8 med tomatoes
1 cup (240ml) veggie broth
1 tsp dried oregano
1 tsp dried basil
1 tsp smoked paprika
sea salt to taste
back pepper
*** optional to make soup creamier) cashew cream made from 1/2 c soaked and blended cashews. Soak your cashews for at least 4 hours. Instructions below
*** optional cooked white or brown rice
Instructions
Roast tomatoes on some parchment, spray with olive oil and salt and roast for about 30 at 400 degrees. When they're cool peel them. I usually do this step earlier on because I like them to cool a lot and hate being rushed and burning my hands!
Heat olive oil in a good soup pot, over medium-low heat. When the pot is hot, add onions and cook for 6 to 8 minutes, until the onions are soft. Don't let them burn! Stir often.
Put the roasted tomatoes and whatever liquid has come out of them into the pot and gently (wear an apron...they squirt at you!) smash the tomatoes. Add dried oregano, dried basil, paprika, broth and a bit of good sea salt. Raise the heat and bring everything to boil for a second or 2. Turn down and let soup simmer for 8 to 10 minutes. Turn off heat. Let the soup cool off for 5 minutes then blend ( after adding cashew cream... see step below) or use an immersion blender. Will not be as smooth if you use the immersion blender.
Take your soaked cashews, drain them, then add enough water to blend them to perfectly creamy consistency - will be about 1/2 c water - no chunks, blend away!
Return soup to pot and stir in blended cashew cream until it looks as light as you want it to be. I just add about 2-3 T and use the rest to drizzle on later.
Can add black pepper, basil leaves (these look pretty), and cashew cream, and/or a chuck or toasted bread or rice if you like;)
Serves 6
Ingredients
4 chopped carrots
1 T olive oil
1 c brown or green lentils (not split lentils)
4 celery ribs chopped celery
1 chopped onion
1 T fresh chopped thyme or 1 t dried thyme and 1 t dried basil
1 /2 can tomato paste
5 cups broth
Instructions
Add olive oil to a pan and heat, add onion celery and carrots and cook at low heat adding broth when they get too dry. Slow cook until they are just starting to get soft. Add one and a half cup lentils, tomato paste, thyme and 3 cups of broth. Simmer for about 20-30 minutes covered checking on the lentils stirring occasionally. I will sometimes add zucchini to this soup as well. Thickens once refrigerated so can be eaten as a stew over brown rice the next day or add broth.
Cabbage Soup
Serves 4 - 6
Ingredients
1/4 cup broth for broth sautéing
1 onion
2 carrots, diced
2 stalks celery, diced
2 – 3 whole garlic cloves
1 tablespoon herbs de Provence OR 1 teaspoon each thyme, rosemary, oregano
1 can (15oz) diced tomatoes
6 – 7 cups vegetable broth or water
2 medium gold potatoes, diced
1/2 head large cabbage, sliced (savoy or green)
3 cups cooked white beans or 2 cans (15oz), drained and rinsed (use cannellini, great northern or navy)
mineral salt & fresh cracked pepper, to taste
Instructions
Chop your vegetables to small bits
In a large dutch oven or stock pot, heat broth over medium to medium-high heat, add onions, carrots and celery, saute for 5 minutes. Add garlic and spices, saute for 1 minute more or until fragrant. Add tomatoes, broth, potatoes, cabbage and beans, bring to a boil, cover, reduce heat to low and simmer for 30 minutes, until potatoes and cabbage are tender. Taste for seasoning adding salt & pepper as needed.
Zach’s Soup -My friend Missy's son likes hardly anything, but came to my house and loved this soup, so it now bears his name!
Serves 6
Ingredients
1 teaspoon olive oil
1 onion
1 teaspoon salt
3 whole garlic cloves
2 large carrots, peeled, diced medium
1 large parsnip, peeled, diced medium
8 cups vegetable broth
1 pound yukon gold potatoes, diced medium
1 cup dry quinoa
1 15 oz can white beans, drained and rinsed
1 bunch kale (about a pound), rough stems removed, torn into bite sized pieces
Herb blend:
1/2 teaspoon fennel seed, crushed (see crushing fennel tip)
1 teaspoon dried majoram
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Fresh black pepper, to taste
Instructions
Preheat a 4 quart soup pot over medium high heat. Saute onions and garlic in oil with salt for about 3 minutes, or however long it takes you to prep your carrot and parsnip. Add carrot and parsnip, along with the herbs and saute for a few seconds at a little higher heat.
Add vegetable broth, quinoa. Cover and bring to a boil. Once boiling, turn heat to medium and add potatoes and cook for 15 minutes, until potatoes and quinoa are tender. Add kale and beans, and stir frequently until kale is wilted. Cover and simmer on low for 5 more minutes. Taste for salt
When you serve you may want to add a little lemon juice or a splash of balsamic vinegar or hot sauce
Minestrone Soup
Serves 4
Ingredients
1 yellow onion (small dice)
2 zucchini (small dice)
1/2 head celery (thin)
2 tomatoes (medium dice)
2 tbsp tomato paste
8 cups organic vegetable broth
2-3 cloves garlic
2 cups kale (thin strips)
1 can cannellini beans
1/2 pack Tinkyada brown rice elbow pasta (other brands will turn to mush)
1 bunch
1 small bunch parsley
1/2 tsp red pepper flakes
3 whole cloves of garlic
1/2 tsp onion powder
salt
pepper
Instructions
Broth saute the onions and whole garlic cloves: the pot is hot enough when a teaspoon of broth poured onto it turns into a ‘mercury ball’ (as opposed to expanding and gradually evaporating). Sauté the onions until caramelized, add spices and garlic and sauté for another minute. Add cut up veggies (except kale) with the broth and boil until tender. Add kale and beans and cook until leaves are wilted. Add pasta only before serving, cooking it in the minestrone itself until al dente. Add chopped up and de-stemmed parsley and basil, leaving a few basil leaves for garnish. I take the garlic out when it is done.
White bean and kale soup
Serves 4-6
Ingredients
1 onion, chopped
2 carrots, peeled and chopped
2 stalks of celery, chopped
6 cloves of garlic, chopped
2 Tablespoons tomato paste ( I like Bionaturae)
1 teaspoon fresh rosemary, chopped (measure the rosemary, then chop)
3 ½ cups of cooked white beans (such as Cannellini or Great Northern) or 2 15-ounce cans, drained and rinsed* click here to learn how to make your beans from scratch
2 teaspoons sea salt and freshly ground black pepper to taste (You will need about 2-3 teaspoons of salt if your stock is unsalted.)
6 cups vegetable stock
6 cups of stemmed, coarsely chopped kale or Swiss chard leaves*
Instructions
Warm 1/4 c broth in a large pot over medium heat. Add chopped onion, carrots, celery and garlic and sauté until tender and translucent, about 6-8 minutes. Add more broth as it dries up so it doesn’t burn
Stir in the tomato paste and rosemary and cook for 2 minutes, or until fragrant.
Add the white beans, salt, and pepper. Try to mash a few of the beans in the pot. This will help thicken the soup later.
Pour in the stock. Raise the heat to high and bring soup to a boil. Lower heat so that soup gently simmers and partially cover the pot. Simmer for 20 minutes (or longer if you want), or until vegetables are tender.
Stir in kale leaves and simmer another 8 minutes or until kale is tender.
Creamy (or not) tomato Soup
Serves 4
Ingredients
1 Tbs olive oil
1 small onion, diced
6 large or 8 med tomatoes
1 cup (240ml) veggie broth
1 tsp dried oregano
1 tsp dried basil
1 tsp smoked paprika
sea salt to taste
back pepper
*** optional to make soup creamier) cashew cream made from 1/2 c soaked and blended cashews. Soak your cashews for at least 4 hours. Instructions below
*** optional cooked white or brown rice
Instructions
Roast tomatoes on some parchment, spray with olive oil and salt and roast for about 30 at 400 degrees. When they're cool peel them. I usually do this step earlier on because I like them to cool a lot and hate being rushed and burning my hands!
Heat olive oil in a good soup pot, over medium-low heat. When the pot is hot, add onions and cook for 6 to 8 minutes, until the onions are soft. Don't let them burn! Stir often.
Put the roasted tomatoes and whatever liquid has come out of them into the pot and gently (wear an apron...they squirt at you!) smash the tomatoes. Add dried oregano, dried basil, paprika, broth and a bit of good sea salt. Raise the heat and bring everything to boil for a second or 2. Turn down and let soup simmer for 8 to 10 minutes. Turn off heat. Let the soup cool off for 5 minutes then blend ( after adding cashew cream... see step below) or use an immersion blender. Will not be as smooth if you use the immersion blender.
Take your soaked cashews, drain them, then add enough water to blend them to perfectly creamy consistency - will be about 1/2 c water - no chunks, blend away!
Return soup to pot and stir in blended cashew cream until it looks as light as you want it to be. I just add about 2-3 T and use the rest to drizzle on later.
Can add black pepper, basil leaves (these look pretty), and cashew cream, and/or a chuck or toasted bread or rice if you like;)