Red Lentil Sweet Potato Soup

 https://toshistable.com/green-lentil-sweet-potato-soup/

• 1 tablespoon olive oil
• 3 sticks celery diced
• 2 carrots diced
• 1 yellow onion diced
• 5 cloves garlic minced
• 1 tablespoon ginger minced
• 1 tablespoon dried turmeric
• 1 teaspoon dried sage
• ½ teaspoon cumin
• ½ teaspoon salt
• 2 cups sweet potato cut into cubes
• 1 cup red lentils
• 4 cups vegetable broth
• 1 15 oz can full fat coconut milk

Garnishes:

• Freshly ground black pepper
• Cilantro
• Optional: serve with a bowl of rice or warm bread.

Instructions

 

• Heat the olive oil over medium-high heat in a dutch oven or large pot. Add the celery, carrots and onion and sauté for 5-8 minutes.
• Add the garlic, ginger, turmeric, sage, cumin, salt and a few grinds of black pepper. Stir for 30 seconds to a minute, or until fragrant.
• Add the sweet potatoes, red lentils and vegetable broth. Bring to a boil, then immediately drop the heat down to low, partially cover and simmer for 15-20 minutes or until lentils are cooked through.
• Stir in the coconut milk. Garnish with fresh cilantro and freshly ground black pepper. Enjoy!

Broccoli Soup

 Saute onions, celery and garlic

Add broth (water anad better than bouillion), thyme, salt, pepper, splash of Worcester sauce

Add 4-5 chopped up potatoes

Cook until el dente

Add chopped up broccoli (2 heads with stems (peel off the outer layer))

Cook until tender.

Blend (don't blend all the liquid in at first because it's easier to add more liquid to an overly thick soup than it is to thicken up a watery soup). 

Salt to taste. Optional: add 1/4 cup cream or half and half

Serve warm with grated cheddar cheese on top. 

Hemingway Cold Cucumber Soup

 

Overnight white bean barley soup

The day *before*, bring 1 cup dried navy beans to boil, then let sit overnight.

In the morning, put beans in slow-cooker and add 6 cups water, 1/2 cup barley, garlic, ~3 carrots, ~3 celery, 1/2 onion, can of tomatoes, half a bag of spinach. Dried porcini mushrooms, if you have them, make the dish.

Vegan Corn Chowder

Chop up and boil 4-5 small potatoes (skin on) (save 2 cups of potato water). Boil 5 ears of corn. Saute 1 onion, 2 stalks of celery, 3 cloves garlic, teaspoon dried thyme, 1 red pepper (preferably roasted!). Cut corn off cobs. Combine veggies, potatoes, and half the corn with the potato water. Add salt and pepper. Cook for 5 minutes. Blend. Add rest of corn. Add a cup and a half of unsweetened soymilk. Warm and serve. Top with fresh minced basil at the table.

Potato Bean Soup

This is a quick delicious soup. We just made it from what we had lying around and it turned out so well we decided to write it down. It goes without saying that you can substitute as you see fit.

Saute a sliced leek in olive oil. Add 3 potatoes chopped, 3 carrots chopped, 3-4 cloves of garlic chopped, and 1 zucchini chopped. Saute briefly and then add stock (we used water and a bouillon cube because they don't sell stock in Europe). Add enough to cover veggies and then some. Add more later as necessary. Add two cans of beans (we did white beans and kidney beans) and 1+ can of diced tomatoes. Cook until veggies are tender. Sprinkle in some spices (I used lots of dried basil, some tumeric, and a little paprika). Using a potato masher, mash around the soup a bit so it gets a little thicker. Add a couple handfuls chopped Italian parsley. Serve with fresh grated parmesan on top.

Great with a salad, bread, and good cheese! Also a nice red wine (but that's too hard to come by in Norway)

Lentil Soup with Fried Egg

Saute some onion, carrots, garlic, red pepper, and any other veggies you want. Add two spoonfuls of tomato paste and stir until evenly combined. Add a generous portion of paprika. Add a can of fire roasted diced tomatoes. Add 2 cups french lentils and cover with stock or water or a combo. Bring to boil and then turn down to a simmer. Salt to taste. Cook until lentils are tender, adding more water or stock as needed. When the lentils are al dente add a couple handfuls of fresh kale leaves (not the stem).

Top with a fried egg over easy (the yolk should still be a bit runny).

Roasted Red Pepper Soup

Broil 6 red peppers: place 6 whole peppers on a baking sheet and broil on high for 5 minutes on each side until pepper is blackened and blistered. Put peppers into a bowl and cover with plastic wrap for 15 minutes.

Meanwhile, saute 1 chopped onion in 2 T olive oil and 1 T butter until translucent. Add 3 cloves of minced garlic. Saute another minute and then add 3 cups veggie or chicken broth, 1-2 T thyme, 4 bay leaves, freshly ground pepper, and 1/4 t salt. Bring to a gentle boil

Rub skins off the peppers and remove seeds. Add to the pot. Cook for a few more minutes and then remove bay leaves and using an immersion blender, completely puree the soup. Add 1 cup whole milk and return to a simmer. Add more salt to taste.

Black Bean Soup

Sort through (to look for rocks) and wash 2 cups dried black beans. Boil beans in 6 cups water for about 1 1/2 hours until nice and tender. You are supposed to keep the beans covered, but to do that I had to turn the heat down and occasionally let out some steam. Once soft, drain the beans.

Meanwhile saute 1 onion, 3 cloves crushed garlic, 2 chopped carrots, and 1 chopped celery. Add in a healthy amount of cumin, some cayenne, and a little salt. Add 3 peeled, seeded and diced tomatoes.

Once the veggies are tender, add to the beans along with 4 cups stock, 2 T sherry, and 2 T tamari (soy sauce is fine). You can also add 1-2 T tomato paste but I didn't have it so left it out.

Simmer for 20-30 minutes and serve with a dallop of Greek yogurt and fresh cilantro. This is good served with corn bread or biscuits!

Borscht

When we were in Russia a few years back we had to suffer through bowl after bowl of horribly inauthentic borscht--they didn't even blend the soup! There were chunks of beef at the bottom!

This is the true and original recipe for borscht, handed down from Irish generation to Irish generation on Hazel's side.

Eight peeled beets, one small red cabbage chopped into chunks, a red onion, two big carrots, a few cloves of garlic and some thyme in a saucepan with just enough 50/50 water/stock to cover. Cook until the beets are soft, then blend, then cool. Serve with greek yogurt and a squeeze of lemon.

Corn Chowder

Boil 3 1/2 cups broth (chicken or veggie) with 2 10oz packages of frozen corn (of course you can use fresh if you have it) for 5 minutes. Scoop out 1/2 cup corn and set aside. Blend rest of corn/broth. Put back in sauce pan. Meanwhile blend 1/4 cup onion, 1 large tomato seeded, and 1 tsp of dried oregano. Pour this tomato sauce into a small sauce pan or skillet and cook on med/high until it thickens. Pour tomato sauce into the corn/broth. Add the 1/2 cup of whole corn kernals. Cook another 5 minutes. Pour in 1/2 cup whole milk or heavy cream.

Serve with bread.

Note: If you serve it with bread and hummus you have a delicious summer meal!

Garlic and Bean Soup

Start by sauteing 12 cloves garlic.

Add 10.5 cups water, 4 carrots, 6 stalks celery, 2 diced onions, and 2 cans of garbanzo beans. Cook until celery is done.

Add juice of 1 lemon, chopped cilantro. Blend well.

There were a few things that we'll do differently next time we make this soup. First off, we substituted 3 cups of stock for water because we had it lying around, which helped.

Better proportions would be 8 cups of water/stock, 5-6 carrots, 3 stalks celery, and two cans of beans. White beans might work better than garbanzos, really. And if you're in a rush, maybe do without the celery entirely, it takes forever to cook.

Curried Butternut Squash Lentil Soup

From Cafe Brenda

Saute 1 onion, 6 cloves garlic, 1/4 cup grated ginger. Add 1 1/2 T curry powder. Add 5 1/2 cups butternut squash or sweet potato, 1 cup chopped carrots, 1 cup diced red pepper. Saute 5 minutes

Add 2 cups red lentils, 8 cups stock, 14 oz coconut milk.

Cook till squash and lentils are done (25-45 minutes)

Add lime juice and serve with cilantro sprinkled on top.

White Bean Provencal Soup

In a large stock pot, saute 2 cups onions, 2 cups celery, and 6 cloves garlic in olive oil. Add 4 cups water, 29 oz chicken broth, 1/2 cup white wine (optional), 1 14.5 oz can of diced tomatoes, 1 lb chicken breasts, and Bean Cuisine soup mix (includes beans, spices, and red bell pepper). Bring to a boil, reduce heat and simmer for 3 hours. Shred chicken with a fork before serving. Salt to taste.