Thursday, February 16, 2012

Carrot-Ginger Soup

(recipe from Whole Foods Market)

Serves 4.

4 cups vegetable broth
1 yellow onion, chopped
3 cloves garlic, finely chopped
2 tsp. freshly chopped ginger
1 lb. carrots, coarsely chopped
1 medium Yukon gold potato, peeled and cut into 1-inch chunks
1 tsp. lemon juice
1 Tbsp. chopped fresh chives

Heat 1/2 cup broth to a simmer in a medium saucepan over medium-high heat.  Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally.  Stir in ginger, carrots, potato, and remaining broth and heat to a boil.  Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender.  In batches, carefully puree in a blender.  Add water or broth, if needed, to thin to desired consistency.  Reheat soup if necessary.  Stir in lemon juice and garnish with chives.

Vegetable and Brown Rice Soup

(recipe modified from a chicken and rice soup recipe from Whole Foods Market)

8 cups vegetable broth
1 medium onion, chopped
3 medium carrots, chopped
2 stalks celery, chopped
2 cups water
1 cup long-grain brown rice
6 oz. mushrooms, sliced
1 small can white beans
1 bay leaf
1 bunch kale, thick stems removed and leaves thinly sliced

In a large pot over medium-high heat, bring 1/2 cup broth to a simmer.  Add onion, carrots, and celery and cook about 8 minutes, or until onion is translucent, stirring occasionally.  Add remaining 7 1/2 cups broth, water, rice, mushrooms, and bay leaf.  Bring to a boil.  Reduce heat to a simmer, cover, and cook about 35 minutes or until rice is tender.  Remove bay leaf and stir in kale and beans.  Continue cooking just until kale is wilted and tender, and beans are heated through, 3 to 5 minutes.

(So good!  And easily adjusted to include whatever veggies may be on hand.)

Winter Squash and Apple Soup

(recipe from Whole Foods Market)

3 lbs. winter squash such as butternut, kabocha, acorn, or delicata (or mixture), peeled and cut into 1-inch chunks (about 8 cups)
2 Granny Smith apples, peeled, cored and cut into 1-inch chunks
1 yellow onion, chunked
4 cloves garlic, halved
1 tsp. ground ginger
3 cups vegetable broth
2 Tbsp. nutritional yeast
1/4 cup chopped fresh parsley

Preheat oven to 400F.  Line rimmed baking sheet(s) or shallow roasting pan(s) with parchment paper.  Mix squash, apples, onion, and garlic and spread mixture on baking sheets in a single layer.  Roast squash mixture until tender and beginning to brown, about 45 minutes, rotating pans halfway through baking, if needed.  Remove from the oven and puree squash mixture with broth, ginger, 1 cup water, and nutritional yeast in a blender in two batches until smooth.  Transfer to a medium saucepan and bring to a simmer over medium heat.  Add more water if needed to thin soup to desired consistency.  Serve garnished with parsley.

(A lovely pureed soup, more savory than sweet.  And so easy to make!)

Tuesday, February 7, 2012

Hearty Lentil and "Sausage" Soup

(recipe from Whole Foods Market, but I made it vegan)

1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
2 Tbsp. finely chopped garlic
1 package Gimme Lean vegetarian sausage
1/2 lb. mushrooms, chopped
1 cup dried lentils, picked through and rinsed
5 cups vegetable broth
1 cup chopped tomatoes, with their juice
1 cup dry red wine
1 Tbsp. chopped thyme (or 2 tsp. dried)
pinch red pepper flakes
1/4 lb. baby spinach, thinly sliced
salt & pepper to taste

In a large pot over medium heat, saute carrots, celery, onion, and garlic in 1/2 cup broth, stirring occasionally, until onions are translucent.   Add sausage and cook, breaking into small chunks, until it begins to brown.  Add mushrooms and continue to cook until mushrooms have released most of their liquid.  Add lentils, broth, tomatoes and their juice, wine, thyme, and pepper flakes; cover pot and bring to a boil.  Reduce heat and simmer until lentils are tender, about 30 minutes.

Add spinach, salt, and pepper, stir well, and simmer for 1 to 2 minutes more.