Tag: vegan soup

Any soup is super warming on a very cold winter day. This one is particularly good because it took no time at all. I used half of a big butternut squash plus everything else that was in the refrigerator. We topped the soup with a dollop of leftover pumpkin sage pesto from the other day because butternut squash, pumpkin and sage are a perfect match! Roasted Brussels sprout leaves would be another great topper. This bowl of loveliness is great with fresh bread!

Note: Vegetable sizes differ so use these measurements as a guide. Use what you have. It will be good no matter what!

1 onion
1 clove of garlic
2 Russet potatoes
2 parsnips
1 small butternut squash
1 big carrot
Vegetable stock or filtered water, enough to cover the vegetables
Salt, a few pinches

Rough chop the onion. Mince the garlic. Peel and chop the potatoes, parsnips, squash and carrot.

Add the onions and garlic to the soup pot and either water or oil sauté until softening. Add the rest of the vegetables and toss around. Cover with stock/water and bring to a boil. Reduce to a simmer and cook until everything is soft.

Serve as is or use an immersion blender (or blender) to puree the soup. Enjoy!

Post cleanse craving filled: lentils. Lentils are a real super food because they are full of fiber and iron. I made myself a big bowl of this broth-y soup filled with lentils, potatoes, spinach, carrots and celery.

I accidentally bought lentils that had to be soaked prior to cooking. I didn’t realize it until making this soup (the first batch) because the lentils didn’t cook through while the rest of the vegetables melted into oblivion. So, I soaked a new batch, cooked the lentils separately and vegetables separately before incorporating. Note to self. don’t buy lentils that have to be soaked again. Read the label!

When making my usual lentil soup, I call for 3 cups of liquid to 1 cup of lentils so if you are using regular lentils remember the adapt the recipe so the lentils cook properly.

1 small onion
1 clove of garlic
1 carrot
1 celery stalk
2 yukon gold potatoes
1 cup cooked green lentils
1 cup fresh spinach
2 to 3 cups of filtered water or vegetable stock
Salt, a big pinch

Prepare the mis en place. Dice the onion, carrot, celery, and potato. Press the garlic.

Water or oil sauté the onions. When just softening, add the garlic. Add the carrots, celery and potatoes. Season with a pinch of salt.

Cover with water or stock and bring to a boil. Reduce to a simmer and cook until the potatoes are just soft enough to eat. Add the lentils and spinach and cook until the spinach is wilted and the lentils are heated through. Enjoy!