Posts filed under ‘Soup’

It’s Soup Season!


Yes…it’s soup season! There is nothing better on a cool autumn day than some delicious steamy soup, paired with a crisp green salad, and warm bread. I was searching for a new soup recipe and found a goodie that I can’t wait to share with you. I’ve made it 3 or 4 times in the past month and it’s super easy.

I  like it because it’s a “pantry soup”. It’s made with items that you normally have in your pantry or fridge anyway…making it a great “I have no idea what’s for supper” meal. The next day, I like to use the leftovers to something else. Last time, I added it to a stir-fry mixture with a little drizzle of Trader Joe’s yellow curry and it was delicious!

We like to top it with avocado, cilantro, raw goat cheese cheddar, brown rice…yes, I love toppings. Toppings are fun. They give soups a completely different texture and texture is good.

Lastly, here are a few of my favorite soups for the fall/winter:

Curried Split Pea
Sweet Potato, Squash, and Apple
Sweetcorn and Potato Chowder
Honey Baked Lentils (not technically soup, but it acts like one!)

Without further ado, here is is. You must make this. Yum.

Red Lentil Soup with Lemon
Serves 4 (Matt and I had 2 helpings and Bella had 1).

3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste (I’ve also used diced tomato or marinara sauce)
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chili powder or cayenne, more to taste
1 quart vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro.

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Recipe credit: New York Times

October 20, 2010 at 4:00 am 19 comments

Sweet Corn Chowder

This is a delicious raw soup from Ani Phyo’s cookbook, Ani’s Raw Food Kitchen. I absolutely love sweet corn…being that I grew up in Iowa, that is practically a requirement 🙂 This recipe has the perfect blend of flavors…and you can go wild with toppings!  I like to add tomatoes, seeds, nuts, etc. to make it chunkier.
I also like to cut back on the olive oil a bit…and add a little more water. You can also blend the avocado into the soup for a creamier base. Enjoy!

Sweet Corn Chowder
Makes 2 large bowls or 4 small bowls.

Chowder Base:
3 ears sweet corn, cut off the cob
3/4 cup walnuts
3/4 extra virgin olive oil
1 clove garlic
1 t sea salt
2 cups water

Chowder Toppings:
1 cup corn kernels, set aside from above
1 avocado, diced
1/3 bunch cilantro leaves
1 t cracked black pepper

Blend base ingredients until smooth and top with toppings. Store separately in the fridge for best left overs. 🙂

May 2, 2008 at 7:08 am 7 comments

Curried Split Pea Soup

This is a deliciously tasty soup…it’s much different than just your typical split pea. The spices give it such intense, rich flavors. Yum! It’s a one-pot deal…quick to prepare (although cooking time is 60+ minutes). Serve it over brown rice with a salad.

Curried Split Pea Soup
Vegan with a Vengeance
by Isa Chandra Moskowitz

Ingredients
16 oz dried split peas
1 Tablespoon olive oil
1 medium white onion, diced small
2 tablespoons fresh ginger, minced
3 cloves garlic, minced
8 cups water
1 carrot to grate in at the end (optional)

Spice blend
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
2 teaspoons salt
generous pinch cinnamon

Directions
Saute the onions in the olive oil at medium heat for about 5 minutes. Add garlic, ginger and spices. Saute 2 more minutes.

Add the water and stir well. Add the split peas. Cover and bring to a boil.

Bring heat back down to medium, let soup simmer for about an hour, until peas are tender. Grate in the carrot and serve. You can garnish with fresh cilantro if you have it on hand.

February 12, 2008 at 2:16 am 2 comments

Creamy Cucumber Soup


This is a refreshing, raw soup with a savory flavor. I served it up with sprouted bread topped with hummus. This recipe makes quite a bit…3-4 cups (full blender)…so if it’s just you, you might want to cut it in half. I found this on Gone Raw…here is another version of cucumber soup to try as well.

  • 2 large cucumbers, peeled and sliced
  • 1 cup of freshly juiced celery juice
  • 1 avocado
  • 1/4 – 1/2 cup olive oil (since there was already an avocado in it, I just used a splash)
  • 1 lemon, juiced
  • 1 tablespoon Nama Shoyu (or soy sauce)
  • 1 tablespoon Apple cider vinegar
  • ½ teaspoon Cayenne pepper
  • 1 teaspoon agave nectar or yacon syrup
  • 1 tablespoon mesquite powder, optional
  • Celtic sea salt, to taste
  • chives, chopped for topping

Place all ingredients in blender and blend until smooth. Top with with scallions, cilantro, tomatoes, sprouts, and/or more avocado….yum yum!

February 5, 2008 at 1:50 am 2 comments

Sea Vegetable Soup

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Sea Vegetable Soup. Yes…sea vegetables. It was surprisingly tasty and VERY healthy. Try it…you’ll like it!

Cookbook: The Vegetarian Mother’s Cookbook
by Cathe Olsen

“…perfect for cold and flu season, or for when you need an extra boost of vitamins and minerals…”

8 oz. tempeh, diced
1 clove garlic, minced
2 carrots, thinly sliced
1/2 cup hiziki, wakame or arame, crushed
4 cups water or veggie stock
1 cup chopped kale, spinach, or other leafy green
1 T minced fresh ginger
1 T miso
2 T minced fresh parsley or cilantro

Place tempeh, garlic, carrots, sea vegetables, and water or stock in a soup pot. Cover and bring to a boil over high heat. Reduce heat and simmer 10 minutes or until carrots are tender. Stir in greens and ginger. Simmer 3-5 minutes…or until greens are tender. Remove from heat. Stir in miso. Add a little sea salt or soy sauce if desired. Sprinkle cilantro or parsley over soup.

January 5, 2008 at 11:55 pm 1 comment

Sweet Potato, Squash, & Apple Soup

I found this delicious, simple soup in How it All Vegan. I’ve made this twice in one week. You MUST try it. The sandwich next to the soup is my latest obsession. Hummus and avocado sandwich. Oh. My. Goodness. I love them. I’ve been eating them daily. Matt loves it when I breathe garlic hummus breath on him. He says he can smell it from every pore in my being. Hmmmm…it’s not gonna stop me. Yum yum. I digress. Here is the recipe:

Sweet Potato, Squash, & Apple Soup
1 medium onion
1 T olive oil
2 cups veggie stock
2 cups butternut squash, peeled and diced
2 cups sweet potatoes or yams, peeled and diced
2-3 medium apples, cored and diced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
1/4 tsp cayenne pepper (optional)

In a large soup pot, saute the onions in oil on medium high heat until translucent. Add the stock, squash, potatoes, apples, and salt, pepper, nutmeg, and cayenne and bring it to a boil. Turn down the heat and simmer for 30 minutes. Take 2 ladles’ worth of veggies and 1 ladle of stock and blend in the blender or food processor until smooth. Return to soup pot and stir together before serving. Makes 4-6 servings.

This soup makes great leftovers too…all the goodness soaks together.

December 10, 2006 at 4:07 am 31 comments

Creamy Carrot Soup

This is a great fall recipe…and perfect for those days when you’re down to nothing in the fridge! We topped it with organic sour cream and ate it with muffins.

Creamy Carrot Soup
Simply Natural Baby Food by Cathe Olson

3 1/2 (1 lb) carrots, cut into thick slices
1 clove garlic, minced
1/4 onion, chopped
1/4 strip kombu (seaweed)
3 cups water
2 t tamari or Bragg’s
1 T tahini or nut butter (we used almond butter)
2 t miso
4 ounces or tofu (optional)
1 T fresh minced dill or 1 t dried
1/4 cup minced fresh parsley

Place carrots, garlic, onion, kombu, and water into medium sized pan. Cover and bring o a boil over high heat. Reduce heat and simmer 15 -20 minutes, or until carrots are tender.

In a blender or food processor, puree cooked vegetables with remaining ingredients until completely smooth. You will need to do 2 batches.

Serve immediately or reheat later over low heat. Be careful not to boil when reheating as this will kill the enzymes in the miso.

4 servings.

November 2, 2006 at 2:30 pm 3 comments

Sweetcorn and Potato Chowder with Skillet Corn Bread


It was the perfect cool autumn night for soup and bread. This soup is deliciously sweet and filling. Serves 3-4.

Sweetcorn & Potato Chowder
A recipe from my sweet friend, Denise

4 T olive oil
1 medium onion, chopped
1 garlic clove, crushed
2 small potatoes, diced
2 celery sticks, sliced
2 1/2 cups veggie stock
1 1/4 cup milk (I used homemade almond milk…yummy!)
1 cup of frozen or canned corn
Salt and pepper to taste

Heat oil. Add onion, garlic, potato and celery. Cover and cook gently for 10 minutes. Add stock, season, and cook for 15 more minutes. Stir in milk and corn. Simmer for 5 minutes and serve.

Skillet Corn Bread
The New Farm Vegetarian Cookbook (thanks Jackie for the great cookbook!)

1 1/2 cups cornmeal (I was pleased to get this for 75 cents a pound…organic!)
1 1/2 whole wheat pastry or bread flour
3 1/2 t baking powder
1 T honey or other sweetener
1 t salt
2 1/4 cups milk (I used almond)
1/4 cup oil

Heat over to 400 degrees. Put an oiled 10″ cast iron skillet into the oven to heat. Mix the dry ingredients well, stir in the milk and oil. Pour mixture into hot skillet and bake for 30 minutes on the top shelf. Cut into wedges and serve hot from the oven…topped with honey, jam, or butter. Yum!

October 16, 2006 at 3:16 am 10 comments







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Words to Eat By

"It is easier to change a man's religion than to change his diet." -Margaret Mead

"I don't understand why asking people to eat a well-balanced vegetarian diet is considered drastic, while it is medically conservative to cut people open and put them on cholesterol lowering drugs for the rest of their lives." - Dean Ornish, MD

“Finish each day and be done with it. You have done what you could. Some blunders and absurdities no doubt crept in; forget them as soon as you can. Tomorrow is a new day; begin it well and serenely and with too high a spirit to be encumbered with your old nonsense.” – Ralph Waldo Emerson

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