Brilliantly orange and velvety smooth, tart and sweet with a hint of smoky spice, this is a stunning soup. Try it for your next dinner party.
2 teaspoons canola oil
1 yellow onion, roughly chopped
4 - 5 cloves of garlic, peeled and crushed
1 quart safe chicken or vegetable broth
3 sweet potatoes, peeled and chopped into 1-inch cubes
1/2 teaspoon [...]
Read Full Post »
This is a great batch cooking recipe. It makes a big pot of soup, and freezes beautifully.
8 cups dried chickpeas
2 tablespoons olive oil
2 large onions, chopped
8 cloves of garlic, minced
1 teaspoon red pepper flakes
2 or 3 4-inch stems of fresh rosemary
2 teaspoons salt (or to taste)
2 bunches flat-leaf kale, stemmed and chopped roughly
Soak the chickpeas 8 hours [...]
Read Full Post »
This is a quick, low fat, filling vegan stew. I like to serve it over cooked amaranth, though it would also be good over rice.
1 25 oz can chickpeas, rinsed and drained
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
4 carrots, sliced into 1-inch logs
4 waxy potatoes, cut into small chunks
juice of 1 lemon
2 cups vegetable [...]
Read Full Post »
This satisfying stew is a riff on the classic Portuguese “Green Soup.” Instead of potatoes, it features the sweet creaminess of butternut squash – therefore the name “Orange and Green Soup.” Besides being great comfort food, this soup offers a nutritional double whammy — loads of beta-carotene from the squash, and highly absorbable calcium from [...]
Read Full Post »
1 tablespoon olive oil
1 cup chopped onion
1 cup diced celery
2 garlic cloves
½ teaspoon cayenne pepper
1 teaspoon ginger
1 teaspoon cinnamon*
½ teaspoon thyme
3 cups canned diced tomatoes in juice (or 1 box Pomi)
1 can black-eyed peas, rinsed and drained
2 cups chopped greens
2 T chopped fresh cilantro
Heat the oil in a large soup pot over medium heat. Saute [...]
Read Full Post »
2 ½ pounds chicken pieces (3 boneless skinless breasts)
½ medium onion, chopped
2 quarts water
2 carrots, sliced
½ cup brown rice, uncooked
3 cloves garlic, minced
2 medium potatoes, chopped
2 small zuchinni, sliced in half-moons
1 15-ounce can chickpeas
1/3 cup chopped fresh mint
1/2 cup chopped fresh basil
Two lemons, cut into wedges
Put chicken, onion, and salt in a large pot. Cover [...]
Read Full Post »
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon turmeric
½ teaspoon cumin
1 teaspoon ginger
1 medium butternut squash, peeled, seeded and cubed (about 5 – 6 cups)
1 quart vegetable broth or water
Heat olive oil in a 3-quart saucepan. Saute’ onion until golden (about 6 minutes). Add garlic and spices and stir. Saute an additional minute. Pour [...]
Read Full Post »
2 cups dried lima beans, soaked overnight
3 tablespoons olive oil
5 cloves garlic, minced
1 small onion, chopped
½ teaspoon dried crushed red pepper
½ teaspoon dried rosemary, crumbled
2 cups chicken or vegetable broth
2 zucchini, sliced into half moons (about 3 cups)
Rinse and drain soaked beans. Put in 3-quart saucepan and barely cover with water. Bring to a boil, [...]
Read Full Post »
This is the first soup my daughter ever ate. Her allergies caused her to have a texture aversion to any food she considered “wet.” At 2 ½, she tried this soup, loved it, and asked for it at every meal for several days. I was amazed and pleased, since it is simple to throw together [...]
Read Full Post »
