Roasted Tomato Soup
2 pounds of tomatoes 6 garlic cloves (peeled & whole) 1/4 of a medium red onion, sliced 1 TBSP extra virgin olive oil 1 TBSP balsamic or apple cider vinegar 2 sprigs fresh oregano (use leaves & discard stems) 4 large basil leaves, roughly torn into pieces sea salt & freshly ground black pepper to taste 1 to 2 cups water or broth (depending on how thick or thin you like it) cheese for sprinkling over the top (optional) (parm or cheddar) Pre-heat oven to 375. Wash and cut tomatoes in half. Place them in a shallow baking dish, cut side down (9 x 13 pyrex works well). Add onion,...
Read MoreMiso Vegetable Soup
coconut oil (or sesame oil) a few cloves of garlic (3 to 5), minced or pressed a handful of scallions, chopped a handful of greens (any kind) about 6 carrots, chopped about 6 celery stalks, chopped 6 cups water 6 TBSP brown rice miso Chop vegetables. Saute garlic and white part of scallions (set green part aside to add later) in oil for about 2 mins. Add large carrot chunks and saute about 5 mins. Add celery & continue to saute a until veggies are tender (just a few mins longer). Add water and miso (stirring to dissolve miso). Bring to a boil, then lower to a simmer and cook for about 7...
Read MoreCurried Creamy Cauliflower Soup
2 TBSP coconut oil (or extra virgin olive oil) 1 small onion, chopped (1 cup) 1 medium tart apple such as granny smith, peeled, cored & chopped (1 cup) 1 TBSP curry powder 1 clove garlic, sliced 1 large head cauliflower, coarsely chopped (about 6 cups) 4 cups (32 oz) veggie or chicken broth 1 tsp honey (or a 2 drops of liquid stevia) 1 tsp brown rice vinegar pure salt to taste Cook onion in oil over medium-high heat for 5 – 7 mins. Stir in the apple, curry powder & garlic & cook 2 mins more. Add cauliflower & broth & bring to a simmer. Cover, reduce heat to...
Read MoreChipotle Corn & Black Bean Soup
2 TBSP coconut oil (or extra virgin olive oil) between 1 and 1 & 1/2 cups of onion, chopped 3 large garlic cloves, chopped 1/2 tsp pure salt freshly ground black pepper to taste 1 & 1/2 cups celery, chopped (roughly 4 big stalks) 1 & 1/2 cups carrots, chopped (roughly 3 big carrots) 4 tsps ground cumin 1 tsp mustard seeds 1 tsp ground coriander 1/4 tsp ground cardamon between 1/4 & 1/3 cup sundried tomatoes, chopped 2 cans black beans 2 cups vegetable or chicken broth 1 & 1/2 cups water 2 TBSP balsamic vinegar 2 tsp tamari/soy sauce between 1/2 & 1 tsp chipotle...
Read MoreBBQ Bean Soup
1 TBSP coconut oil or butter 1 & 1/2 cups chopped onions (about 2 medium onions) 2 cloves garlic, coarsely chopped 1 TBSP chili powder 1 TBSP cumin 1/2 tsp allspice 1/8 tsp ground cloves 24 oz can chopped tomatoes (or 2 cups chopped fresh tomatoes) 4 cups veggie or chicken broth (32 oz) 2 cups cooked or canned pinto beans 1 cup roasted, peeled, & chopped red peppers (about 4 peppers) 1/8 cup molasses (2 TBSP) 2 tsp hot sauce 2 tsp red wine vinegar a dash or 2 of liquid smoke pure salt & freshly ground pepper to taste shredded cheddar cheese (optional) Roast peppers by cutting...
Read MoreMoroccan Spiced Chickpea Soup
extra-virgin olive oil 1 large onion, diced 6 to 8 cloves garlic, pressed 1 tsp ground cinnamon 1 tsp ground cumin 1 heaping tsp sweet paprika 1/8 tsp cayenne pepper 1 (14.5-ounce) can chopped tomatoes 3 (15-ounce) cans chickpeas, drained and rinsed well 32 oz vegetable or chicken broth 1 teaspoon natural sugar (or 2 drops liquid stevia) pure salt (to taste) 5 oz baby spinach Heat olive oil in large pot over medium heat. Add onion and saute until it begins to turn translucent, but don’t let it brown. Add the garlic and spices and saute a minute or two. Add tomatoes, chickpeas, broth,...
Read MoreLentil & Vegetable Soup
1 & 1/2 cups green or brown lentils 1 bay leaf 6 cups of water 2 carrots, chopped 1 small to medium onion, chopped 2 cloves garlic, minced 2 celery stalks, chopped 1/2 of a red bell pepper, chopped 1 15 oz can stewed tomatoes 1 & 1/2 tsp pure salt 1/4 tsp black pepper 1/4 cup tamari/soy sauce 1 bunch baby spinach (optional) Put lentils in a large pot with the bay leaf & water. Cook, covered, over medium heat 30 mins. Prep veggies while lentils cook. Add the carrots onion & continue cooking about 5 mins. Add the garlic, celery, bell pepper, tomatoes, salt & pepper...
Read MoreCreamy Butternut Squash Soup
1 TBSP butter or coconut oil 2 onions, chopped 2 large carrots, peeled & chopped 2 medium potatoes, peeled & cut into approx 1 inch cubes 1 cup dry sherry 8 cups veggie broth 6 cups cubed butternut squash (3 pounds) 1 cinnamon stick 1 bay leaf 1/2 tsp dried thyme 1/2 tsp ground nutmeg salt & pepper to taste chopped pistachios (optional) In an 8 quart soup pot, heat oil over medium heat. Add onions, carrots & potatoes. Cook, stirring occasionally, until tender but not browned, 10 – 15 mins. (Add 1 – 2 TBSP water if needed to prevent scorching). Add sherry...
Read MoreCool Cucumber Mint Soup
3 large cukes (about 1 & 1/2 pounds), peeled 1 cup plain whole-milk yogurt 1 & 1/2 TBSP extra virgin olive oil 2 tsps red wine vinegar 1 TBSP chopped fresh mint 1 garlic clove, peeled 1 tsp pure salt freshly ground black pepper Halve the cukes lengthwise. Scoop out their seeds with a spoon & discard. Coarsely chop the cucumber & transfer to a blender. Add the yogurt, olive oil, vinegar, mint, garlic, salt & blend until smooth. Season with a little black pepper. Chill in refrigerator until ready to serve....
Read MoreCaribbean Carrot Soup
Verson 1: 2 tsps coconut oil (or oil of preference) 1 cup chopped onions 1 TBSP minced fresh ginger 2 tsps minced fresh jalapeno pepper 1 tsp ground cumin 3 cups veggie or chicken broth 2 cups water 3 cups sliced carrots 2 TBSP fresh cilantro leaves 1/4 tsp pure salt In a medium saucepan, heat the oil over medium heat. Add the onions, ginger & jalapeno. Cook, stirring until onions are transparent, about 2 mins. Stir in the cumin until absorbed. Add the broth & water, & bring to a boil. Stir in the carrots & return to a boil. Reduce heat & simmer, uncovered for about...
Read MoreGarlic Soup – Mexican Style
1 head garlic, cloves separated, peeled & crushed 1/2 cup fresh cilantro leaves, chopped (save stems for the broth) 1 large ripe avocado, quartered & sliced 2 limes 2 cups bite-size broccoli florettes 1 large carrot, peeled, halved lengthwise & diced 1 jalapeno pepper (with seeds), sliced into paper-thin rings 1/2 cup white miso, or to taste In a medium saucepan over high heat, combine 6 cups of water, garlic & the cilantro stems and bring to a boil. Reduce heat & simmer, covered, for 10 minutes. Strain out the solids & return the broth to the saucepan. Cover to...
Read MoreCoconut Sweet Potato Soup w/ Greens
You put de lime in de coconut,, you drink a bowl up…… 2 TBSP coconut oil (or oil of preference) 2 cups diced onion (about 2 medium onions) 1 tsp pure salt 4 cups 1-inch sweet potato chunks (about 2 large sweet potatoes, peeled) 4-6 garlic cloves, finely chopped 1 jalapeño pepper with seeds, minced (optional) 1 TBSP minced fresh ginger 1 tsp ground coriander 1/2 tsp turmeric 1 (14 oz) can coconut milk 1 bunch of greens, (chard, kale, or collard), roughly chopped 1 lime, cut into wedges (optional) 1/2 cup chopped cilantro, for garnish (optional) In a large saucepan over medium...
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