- 2 tsp olive oil
- 1 c medium onion, chopped
- 1/2 green pepper. chopped (I left this out because I didn’t have one)
- 3 cloves garlic
- 3 c vegetable broth
- 2-3 sweet potatoes, peeled and diced (about 3 c)
- 1 19-oz can diced tomatoes
- 1 tbsp lemon juice
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp peanut butter
- cilantro for garnish
Saute onion, green pepper and garlic in olive oil in a soup pot until tender. Add the rest of the ingredients except the peanut butter and cilantro and simmer for about 20 minutes. Remove from heat, add peanut butter, and garnish with cilantro.
If you want a smooth, creamy soup rather than a chunky stew, puree in a food processor or blender after adding the peanut butter. Reheat if necessary, put in bowls, and garnish with cilantro.
Questions or comments? Contact me here.
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 1/2 c red lentils, rinsed
- 1 1/2 c cauliflower, diced
- 2 tbsp curry paste
- 3-4 c vegetable stock or water (McKay’s Chicken-Style Seasoning works)
- 1 c coconut milk
- 2 c spinach leaves
- juice of 1 lime
Heat olive oil in a soup pot. Add the onions and saute, stirring frequently, for about 10-15 minutes, until they soften and turn a bit golden brown. Stir in curry paste and add the stock and lentils. Bring to a boil and then turn the heat down and simmer, partially covered, for 8 minutes. Add the cauliflower and coconut milk, and simmer for another 8 minutes. Stir in the spinach and cook until leaves are wilted. Stir in the lime juice and season to taste with salt or more curry paste.
- 2 tsp olive oil
- 1 tbsp mild curry powder
- 1 3/4 lbs carrots, chopped
- 1/2 of a large onion, diced
- 1 apple, chopped
- 3 2/3 c chicken or vegetable stock
- salt & black pepper to taste
- fresh cilantro and carrot curls to garnish
Heat oil in a large soup pot over low heat and gently cook curry powder for 2 to 3 minutes. Add the carrots, onion and apple. Stir well and then cover pot. Cook over very low heat for about 15 minutes, shaking pan occasionally until carrots are softened. Spoon the carrot mixture into a blender or food procesosr, add half of the stock and process until smooth. Return to the pot and pour in the remaining stock. Bring the soup to boil and adjust the seasonings. Garnish with cilantro and a few carrot curls to serve.
- 3 cans of crushed tomatoes (or diced, but blend them first)
- 2 cans (I re-use the tomato cans) of water, or to desired thickness
- 1 large onion, diced
- 3 or 4 cloves garlic, minced
- 1 or 2 medium potatoes, diced
- 2 or 3 carrots, sliced
- 2 or 3 stalks celery, sliced
- 1/2 green or red pepper
- 3/4 c fresh or frozen broccoli flowerets
- 3/4 c fresh or frozen cauliflower flowerets
- 3/4 c frozen peas
- 3/4 c frozen corn
- 3/4 c frozen lima beans
- 1 can of kidney beans
- 1 can of garbanzo beans
- handful or two of fresh kale, chopped finely
- 3/4 c TVP (textured vegetable protein)
- seasonings to taste: vegetable base or McKay’s chicken- or beef-style seasoning, basil, oregano, thyme, cayenne, chili powder, black pepper and salt
Add the tomatoes and water to a large soup pot and bring it to boil over medium-high heat. Add the ingredients, roughly in order, and simmer on medium-low heat until vegetables are tender, about 20 minutes.
- a HUGE pot, 12 qts or so
- a good blender, food processor or Vita-Mix
- a juicer is optional; the recipe calls for fresh carrot and celery juice, but you can buy carrot juice if you don’t have a juicer
- about 4 hours. I’m not kidding. Well, that may be an exaggeration, but at least a couple of hours.
The recipe comes from Eat to Live by Dr. Joel Fuhrman, but I modified it ever so slightly. Here are the ingredients I used:
- 4 c water
- 1 c dried split peas
- 4 medium onions
- 6 zucchini
- 3 leeks
- 5 lbs carrots (or about 1 qt fresh carrot juice)
- 2 bunches celery (can also be replaced by the carrot juice)
- 1 c raw cashews
- 2 tbsp McKay’s Chicken-Style Seasoning
- 1 c TVP (textured vegetable protein)
Place the split peas and water in a large pot and start cooking them, covered, on low heat. Peel and cut the onions in half and place them in the pot. Add the zucchini, cut into large chunks. Cut the roots off the leeks and slice them up the side to clean between each leaf. Cut these into large pieces and place them in the pot as well. Juice the carrots and celery and add the juice to the pot. Simmer until vegetables are soft. Next, use tongs to move the vegetables to a blender or food processor and in a few batches, blend them all up with some of the soup liquid. Return the blended vegetables to the pot. Then blend the cashews up with some of the soup liquid, until they are very smooth and creamy, and pour them into the pot. Add the McKay’s and the TVP and simmer another 20 minutes or so.
You may want to season with a little salt, garlic powder or fresh garlic, black pepper or cayenne. However, I noticed the flavors had blended and intensified without those extra seasonings.
- 8 c
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- 1 lb bag of lentils, rinsed
- 6-8 c water (depending on how brothy you want it)
- 1 1/2 small onions, diced
- 3-4 small potatoes, diced
- 3-4 carrots, diced
- 4 stalks celery, diced
- 1 15-oz can diced tomatoes, with juice
- 5 cloves garlic
- 1/4 green pepper, diced (optional)
- 1/4 red pepper, diced (optional)
- 1 pkg George Washington Broth
- 1 tsp salt, or to taste
- seasonings to taste: black pepper, basil, oregano, thyme, cayenne, chili powder, cumin
Bring water and lentils to boil in a large pot. Add vegetables in order and simmer until tender. Add seasonings and simmer a bit longer.
Modified from a recipe from the Lifestyle Center of America, mainly because I didn’t have all of the ingredients their recipe called for!
- 1 c carrots, cooked
- 2 c broccoli, chopped
- 3/4
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