Posts filed under soup

Sweet Potato, Baby Kale and Lentil Soup. Seriously AMAZING!

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This soup is SO special. Yes I love vegetables but this soup is so special not because of the wonderful veggies but rather because of the seasoning. It is VERY flavorful and intense, in a good way. This could go down in history as one of my favorite (non pureed) soups. My friend gave me this recipe from Pinterest and I switched it around a tad to make it my own.

 

Ingredients:

  • 3 medium sized sweet potatoes peeled and cubed 
  • 2 cups baby kale (you can use more if you would like!)
  • 1 cup brown lentils
  • 2 tomatoes (vine ripe if possible) chopped
  • 1 medium size onion diced
  • 1 1/2 TBS Turmeric
  • 1 1/2 tsp cumin
  • 1 tsp ground coriander 
  • 1/3 tsp cayenne pepper or more if you  like heat!
  • 1/2 tsp cinnamon
  • 1 tbs fresh ground ginger
  • 1 tsp salt (more to taste if you would like)
  • Pepper to taste (adding pepper increases the bio availability of turmeric- helping your body absorb more of the nutrients!) 
  • 6 cups vegetable broth 
  • 1 cup water

Directions

  • Heat the largest pot you have for 40 seconds over medium heat, then add about 2 tbs of EVOO or any other oil you prefer. Warm up oil for another 20 seconds then add in chopped onions and stir for 3 minutes.
  • Add in all the spices including the ginger. Stir for another 2 minutes.
  • Add in tomatoes and lentils. Stir for a minute then finally add in your sweet potato, 6 cups broth, and 1 cup water.
  • Bring pot to a boil, cover and reduce to low, letting cook for about 30 minute. 
  • After about 30 minutes add in your baby kale and let it cook for another 10 minutes.

Comment below and let me know how it goes! Did you make any changes to the recipe?

** If I am going to be eating/ serving all the soup right away I add in all the Kale while cooking (like the recipe says). BUT if I know that I will be reheating it and eating it for the next couple of days then I only add in some kale, and right before I heat up the soup to eat the next day I will add in more fresh baby kale! ALSO, if you do not have kale feel free to use baby spinach, or regular Kale just cut up small.

 

 

Sweet Potato & Butternut Squash Soup

I already made this soup 3 times this winter. It is so smooth and filling. I know you will love it! You can watch the video below, or just read the directions. I would watch the video. I think its fun, and camera man makes a cameo at the end! (If you are reading this on your phone you probably can't see the video below) 

Ingredients

  • 4 cups vegetable broth
  • 2 cups water or less
  • 1 sweet potato (add another sweet potato if you like thicker soups)
  • 1 (1-2 lbs) Butternut squash
  • 1 tbs fresh ground ginger root
  • 1 onion diced
  • 1/2 tsp cumin
  • 1/2 tsp tumeric
  • pepper and salt

The beauty about this soup is that in the end it all gets pureed so you do not have to worry about perfectly cutting the vegetables. Peel and cube butternut squash. Peel and slice sweet potato. Dice onion. 

In a pot add some EVOO (or any grease your desire) heat up a bit and add in onions. Stir until fragrant. Add in spices; Cumin, Turmeric, pepper and some salt. Mix and then add in butternut squash and sweet potatoes. Mix for a minute more, then add in 2 cups water and 4 cups broth. Add in grated ginger and bring a boil.

After brought to a boil simmer on low and cover pot for about 25 minutes. You want to soften the vegetables. Once a fork can easily go through the butternut squash, you are ready to puree!

Either place in a blender or if you have an immersion blender, great! Bon appetit! 

 

 

Posted on January 26, 2015 and filed under apps/side dish, soup.

Green Soup. Make it and Love it.

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My friend sent me this recipe and when I first looked at it I was skeptical. The only time I consume that much green, mixed all together, is in a smoothie. This is by far the greenest soup I have ever made, andddddd it was so good!

The problem: My camera man hates onion, and this recipe calls for a lot of them. I usually avoid onions or purée the heck out of them so that they are no where to be found. The onions in this soup, however, play a huge part. There is no hiding them. So if you are not a fan of onions, beware!  But OMG this soup is awesome. Go make it. Eat it. And love it. 

Posted on October 30, 2014 and filed under apps/side dish, soup.

cauliflower and spinach soup... SOUPer easy!

Thanks to my client for sharing this easy to make recipe with me. She got it from her mom who got it from Boston.com! It's filling, yummy, and makes you look like you can cook! I tweaked it a little and left out the butter. Still tasted wonderful.

Ingredients:

  • 1 medium size cauliflower head (pulled into pieces)
  • 1 bag of spinach
  • EVOO (to coat the pan and cook the spinach)
  • 3 cups of vegetable broth (you can add more or less depending on your preference)
  • seasonings: salt, pepper, anything else...

Directions:

  • place a soup pan on medium heat and add EVOO let it heat a little then add bag of spinach. Cook until wilted. Add salt and pepper.
  • toss in pieces of cauliflower, mix a little
  • add in vegetable broth and bring to a boil
  • lower heat and simmer for 20 minutes, mixing occasionally
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Try to stick a fork though the cauliflower. If it pierces easily then you are ready for your next step!

Let the soup cool off a little then puree. Food processor or blender, both work! Mix until smooth. I left some chunks of cauliflower. I thought it added a nice surprise. Sorry,  no final product picture. But it pretty much turns green and smooth :) enjoy.

One more thing, if you think the soup is too thick when you are done, you can add water to it. Just a little goes a long way.

Posted on November 10, 2011 and filed under food, soup, apps/side dish.