soups

Cleansing Root Vegetable Soup

Ingredients

2 rutabagas
2 parsnips
1 celeriac (also called celery root)
3 sweet potatoes
2 yellow onions
4 carrots
4 ribs celery
8 cups vegetable stock
½ bunch parsley

Method

  1. Peel and cube rutabagas, parsnips, celeriac, and sweet potatoes. Set aside.

  2. In a large pot, heat olive oil and add finely chopped onions, carrots, and celery. Cook about 10 minutes or until vegetables are fragrant and onion is translucent.

  3. Add cubed root vegetables and vegetable stock. Bring to a simmer.

  4. Simmer soup for 20-30 minutes or until roots are soft enough that a knife goes through them easily.

  5. Season soup with salt and pepper and add chopped parsley.

Comments

Kabocha Pumpkin Soup

Ingredients

1 medium kabocha squash
2 yellow onions
4 carrots
5 ribs celery
1 stalk lemongrass
½ inch piece of galanga or ginger, peeled and cut into chunks
3 kaffir lime leaves
4 cans full fat coconut milk
4 cups vegetable stock
Green curry paste (optional)
2 limes

Method

  1. Cut the squash in half and scoop out seeds. Place cut-side down on an oiled baking tray and roast at 400 degrees for 25-30 minutes or until a knife easily goes into the squash.

  2. Once squash is cool enough to handle, pull off peel and set squash puree aside.

  3. In a large pot, heat coconut milk with lemongrass, galanga (Thai ginger), and kaffir lime leaves. Be sure to smash the lemongrass in order to release its flavor. Bring coconut milk to a simmer, then turn off the heat and cover. Allow to steep at least one hour or even overnight.

  4. In a separate pot, heat olive oil and add finely chopped onions, celery, and carrots. Cook until fragrant and onion is translucent (about 10 minutes).

  5. Add squash, coconut milk (strain out lemongrass, galanga, and kaffir lime leaves), and vegetable stock. Add a spoonful of green curry paste if using. If liquid doesn’t cover vegetables, add a bit more water.

  6. Let soup simmer 20-30 minutes then puree and add lime juice and salt to taste.

Comments

Seville Gaspacho

INGREDIENTS

2 pounds ripe red tomato roughly cut into chunks
1 bell pepper (red, yellow or orange)
1 cucumber, about 8 inches long, roughly cut into chunks
1 small mild onion (white or red), peeled and cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
½ cup extra-virgin olive oil, more to taste, plus more for drizzling

Method

  1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

  2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

  3. If you are not using Vitamin, strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

  4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch.

Comments

Cream of Mushroom

INGREDIENTS

1.5 pound mixed mushrooms, chopped
6 tablespoons olive oil
3 14-ounce cans (or more) vegetable broth
2 Tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1/4 cup plus 2 tablespoons Madeira
1 cup coconut milk (full fat, canned)
3/4 teaspoon chopped fresh thyme

METHOD

  1. Preheat oven to 400°F.  

  2. Divide mushrooms between prepared baking sheets. Drizzle mushrooms on each sheet with 3 tablespoons oil. Sprinkle generously with salt and pepper; toss to coat. Cover with foil.

  3. Bake mushrooms until they release liquid, then all the liquid is absorbed, but still moist.

  4. Cool slightly.  Set mushroom puree aside.

  5. Sautee onion and garlic with olive oil in a pan for 8 min or until translucent.  Add madeira, cook for 2 min.

  6. In a blender, blend half of the roasted mushrooms, coconut milk, thyme and vegetable broth until smooth.

  7. Heat the soup, garnish with mushroom and enjoy!

Comments

Ginger Carrot Soup

INGREDIENTS

2 tablespoon coconut oil
1 large onion, chopped
5 cloves garlic, minced
1 1/2-inch piece of ginger, chopped
1 tablespoon ground cumin
3 pounds carrots, peeled and chopped
4 cups vegetable broth
salt and pepper
1 can coconut milk
lime and cilantro for garnish

METHOD

  1. Heat the oil in a large saucepan over medium heat. Add the onions and cook, stirring, until softened. 

  2. Add the garlic, ginger, cumin, and cook for another 2-3 minutes. Add the carrots and stir to coat. Continue to cook for another 4-5 minutes. 

  3. Add the broth, cover and reduce heat to low and simmer until the carrots are soft. 

  4. Use an immersion blender or blender to puree until smooth. 

  5. Stir in the coconut milk and add salt and pepper to taste. 

  6. Ladle into individual bowls, squeeze lime juice and garnish with cilantro. 

Comments

Quick and Easy Minestrone Soup

INGREDIENTS

3T EVOO
2 medium onions
4 large carrots
6 stalks celery
4 cloves garlic
2C Starchy vegetables*
4C seasonal vegetables**
3C leafy greens
12C vegetable or chicken broth
1C cooked grains  and or lentils

*Starchy vegetables include: sweet potatoes and winter squashes
**Seasonal vegetables may include: turnips, peppers, zucchini, fennel, leek, kohlrabi, mushroom, cabbage, etc. 

METHOD

1. Dice all the vegetables
2. Saute onion and leek in olive oil for a few minutes until soft. 
3. Add carrots, celery, and garlic and sauté for 2-3 minutes. 
4. Add all other ingredients beside leafy greens and grain, bring it to boil and simmer for 20 minutes or so until all the vegetables are soft. 
5. Add grains, salt and pepper while soup is simmering. 
6. Add the leafy greens a few minutes before the soup is done so that they keep the bright color. 
7. Season with salt and pepper, and any other herbs of your choice (rosemary, basil, herb de province, oregano, etc.) 
 

Comments

Hearty Lentil Soup

INGREDIENTS

1 cups brown or green lentils, uncooked
8 cups water or vegetable broth
1 bunch kale
8 oz mushrooms, halved or quartered
1 large onion, chopped
2 large carrots, thickly sliced
2 ribs celery, chopped
Kabocha or other winter squash
2 bay leaves
4 cloves garlic, minced
1 Tbsp coconut aminos, or tamari
1Tbsp
freshly ground pepper, to taste
1 can Coconut milk

METHOD

1. Soak lentils over night.  Rinse well.   Put them into the pressure cooker or pot along with the water or broth.

2. While the broth is heating, chop the vegetables. Skim any forms that appear at the surface.  Add all ingredients to the pot and stir.  Cover and simmer until the lentils are tender, about an hour; add water as necessary. 

3. Remove the bay leaves, add coconut milk, and check the seasonings, adding more seasoning and salt, if desired. Garnish with chopped fresh parsley, if you like.

 

Comments

Cauliflower and Leek Soup

Ingredients

3 tablespoon coconut oil
1 onion, chopped
2 clove garlic, mashed
1 pinch of chili powder
1 large or 2 small cauliflower, coarsely chopped
2 leeks, rinsed and chopped (remove and discard dark green section)
6 cups vegetable stock or water
1/2 to 1 lemon
sea salt & pepper
Pepita (pumpkin seeds)

Method

Add oil to a pot over medium- high heat. Stir in the onion, leek and garlic and cook for 7-8min. Add cauliflower and let it cook for a few more minutes. Add broth and let it boil and then lower the heat to simmer until the cauliflower is soft. Puree the soup in a blender or using hand-blender. Stir in lemon juice, salt and pepper. If the soup is to thick add some of the water.

Pour into bowls or cups and serve with olive oil, fresh thyme, lemon peel or juice and roasted pepitas as garnish.

Comments