Soup

Lentil, Sweet Potato and Sausage Soup

Ingredients

1.5 cups of red lentils

1 large sweet potato, peeled and diced into small piece

1 large onion, diced

1 lb spicy Italian sausage links or ground (omit for Veg. option)

1 Tbsp Curry Powder (more or less depending on your taste)

1 cup packed fresh basil leaves (This Basil is best)

1 cup (approximately) Vegetable, chicken or Beef Broth

1/2 cup milk (cashew, almond, coconut or reg)

Salt and pepper to taste

Home made Croutons (Dice bread, toss in olive oil and cook in pan until crisp. I made mine from gluten free bread chunks)

Directions

Put 6 cups water in large pot and bring to a low boil. Add lentils and stir. Add sweet potatoes, onion and garlic. Turn heat to low and cover. In a separate pan cook Italian sausage and add cooked meat to pot. Cover and cook for 25 minutes or until lentils and potatoes are soft. Add broth, milk, curry powder and basil, stir and cook additional 5 minutes. 

Optional - top with croutons. 

Servings: 6

Kale Soup

         I    ngredients:       1 Tblsp Oil      1 Medium Onion, Diced      3 Cloves of Garlic, Minced      1 Bunch of Kale, Chopped and Stems Removed      6 Cups Vegetable Broth      1 15oz Can Chopped Tomaotes      1 Large Sweet Potato, Peeled and Chopped      1/8 Cup Fresh Lemon Juice      1 Tblsp Dried Tarragon      Salt and Pepper to Taste      Directions:      Put oil in a medium size pot. Add onions and garlic and sautee over medium heat until they are just soft. Add broth, kale, sweet potato, lemon juice and tarragon. Cover and cook on low heat for 25 min. Spoon into bowls and enjoy!       Serves: 4

 

 

Ingredients: 

1 Tblsp Oil

1 Medium Onion, Diced

3 Cloves of Garlic, Minced

1 Bunch of Kale, Chopped and Stems Removed

6 Cups Vegetable Broth

1 15oz Can Chopped Tomaotes

1 Large Sweet Potato, Peeled and Chopped

1/8 Cup Fresh Lemon Juice

1 Tblsp Dried Tarragon

Salt and Pepper to Taste

Directions:

Put oil in a medium size pot. Add onions and garlic and sautee over medium heat until they are just soft. Add broth, kale, sweet potato, lemon juice and tarragon. Cover and cook on low heat for 25 min. Spoon into bowls and enjoy! 

Serves: 4

"Cream" of Broccoli Soup

This recipe is for Cream of Broccoli but you can substitute
almost any vegetable for the broccoli (zucchini, asparagus, carrot, cauliflower….they will all work). This is a great way to get in your veggies. I hope you enjoy it.
 

Ingredients:

1 Tablespoon oil (safflower and grapeseed  oil  are good for high heat but other oils will

work)

1 cup diced onion (about 1 large onion)

4 cloves minced garlic

5 cups diced broccoli

4 cups low-fat chicken broth (for gluten free make sure borsht is gluten free like Pacific brand) 

1.5 cups Cashew Milk (almond or coconut milk may also be used)

3/4 cup plain yogurt

 

Directions:

Pour oil into a large pan. Heat on medium. Add onion and garlic and cook until just
soft. Add broccoli and broth. Turn to low heat and cook for approximately 25
minutes or until broccoli is soft. Remove 1 cup of broccoli with slotted spoon
and set aside.  Add yogurt and stir. Pour soup mixture into blender and blend until smooth. Pour back into pan. Season with salt and pepper. Add milk to your desired thickness. Pour into bowls and add reserved chopped broccoli into each bowl.

 

Tuscan Kale & Sausage Soup

Ingredients

Ground Italian sausage - 1 pound (make sure your sausage does NOT have nitrates, if eating gluten-free ask your butcher if you sausage is gluten-free) For Vegetarian replace with a 15 oz. can of Great Northern White Beans

Garlic - 3 cloves

Potatoes - 3 medium sliced in bite size pieces (organic is best. if not organic you might want to peep potatoes)

Chicken or Vegetable broth - low sodium, low fat 32 ounces (again organic if possible)

Kale - 1 large bunch chopped

 Milk - 1.5 cups (cow or dairy-free like Cashew Milk)

Directions

Put sausage and garlic in pot and completely cook sausage. Add sliced potatoes and chicken broth ito pot and cook over medium heat for 15  min. or until potatoes are slightly soft. Add chopped kale to pot and milk. Cover and cook until kale is wilted. I can make a meal out of this soup!!

Mushroom Quinoa Soup

Ingredients:

6 Cups Vegetable Broth (Ideally low-sodium and organic)

1 Cup Chopped Onion

1 Cup Diced Carrots

1 Cup Diced Celery

1 LB. Sliced Mushrooms

3 Cloves Minced Garlic

1 Cup Quinoa

1 tsp. coarsely ground black pepper

Directions: 

Put all ingredients into a large pot and bring to a boil, then reduce heat to low. Cover and cook until Quinoa is soft, approx. 50 minutes.

Serves: 4

 

Pumpkin Coconut Soup

Pumpkin Coconut Soup

Ingredients

1 Can Pumpkin

1 Can Coconut Milk

3 Cups Vegetable Broth

1 Tblsp Fresh Ginger,  Chopped

1 Tsp Cinnamon

1/2 Tsp Ground Nutmeg

Directions

Put all ingredients in a blender and blend until well mixed. Pour into a pot and warm. 

 

 

 

Cream of Broccoli Soup

This recipe is for Cream of Broccoli but you can substitute
almost any vegetable for the broccoli (zucchini, asparagus, carrot, cauliflower….
they will all work). This is a great way to get in your veggies. I hope you
enjoy it.

Ingredients

1 Tablespoon oil (safflower and grapeseed  oil  are good for high heat but other oils will
work)

1 cup diced onion (about 1 large onion)

4 cloves minced garlic

5 cups diced broccoli

4 cups Vegetable Broth

1.5 cups  milk (Almond or coconut milk can be used but will change the taste a bit)

¾ cup Organic plain yogurt (may also substitute a non-dairy yogurt)

Directions

Pour oil into a large pan. Heat on medium. Add onion and garlic and cook until just
soft. Add broccoli and broth. Turn to low heat and cook for approximately 25
minutes or until broccoli is soft. Remove 1 cup of broccoli with slotted spoon
and set aside.  Add yogurt and stir. Pour soup mixture into blender and blend until smooth. Pour back into pan. Season with salt and pepper. Add milk to your desired thickness. Pour into bowls and add reserved chopped broccoli into each bowl

Curried Squash Soup

Ingredients:

1 tablespoon olive oil

1 medium onion

2 cloves of garlic

2.5 pound butternut squash, peeled, seeded and cut into 1 inch cubes

6 cups low sodium, low fat chicken or vegetable broth (check to be sure your broth is gluten-fee if you are sensitive to gluten. Pacific brand is a good choice)

2 tablespoons curry powder

One large apple peeled, sliced and cored

3 tablespoons plain yogurt (may also substitute plain dairy-free yogurt)

Directions:

Heat oil over medium heat in a 6 quart stockpot. Add onions and sauté until they begin to soften, about 5 minutes. Add garlic and stir about 2 minutes. Add squash, broth, curry powder and apple and bring to a boil. Reduce heat and simmer covered until squash is very tender, about 20 minutes. Remove from heat and puree in blender in batches until smooth. Pour into bowls and top with yogurt

Servings: 4-6

Mushroom Barley Soup

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Ingredients:

6 Cups Vegetable or Chicken Broth (Ideally low-sodium and organic)

1 Cup Chopped Onion

1 Cup Diced Carrots

1 Cup Diced Celery

1 LB. Sliced Mushrooms

3 Cloves Minced Garlic

1 Cup Barley (substitute quinoa or brown rice for GF)

1 tsp. coarsly ground black pepper

Directions: 

Put all ingredients into a large pot and bring to a boil, then reduce heat to low. Cover and cook until barley is soft, approx. 50 minutes.

Serves: 4

 

Vegetarian Chili

Ingredients:

1/4 cup vegetable broth                                                                                

1 medium yellow onion, chopped                                                                 

1 medium yellow or red bell pepper, diced                                                           

3 cloves garlic, pressed

1 tsp paprika

1 TBS chili powder

1/2 tsp dried thyme

1/2 tsp dried oregano

1 tsp ground cumin

1/8 tsp cayenne pepper

2 cups cooked or 1 15 oz can (no BPA) kidney beans

1 15 oz can diced tomatoes

1/2 cup shredded cheese (omit or substitute dairy- free cheese) 

Optional: cooked ground turkey

Directions:

Chop onion and press garlic. Sautée onion and bell peppers for 5 minutes in broth. Add garlic, spices, tomatoes and kidney beans. Simmer for 15-20 minutes. Serve into bowls and top with cheese. Option: Add 1 cup cooked ground turkey.