 What started as clean out fridge soup, has become our family favorite. It's healthy, hearty and full of flavor. Serve it with some crusty sour dough and enjoy! Ingredients - 8 cups Vegetable Stock 2 cups Water, if needed 2 tbsp Oil, I use grapeseed oil 1 ¼ Cup Celery, peeled and diced 1 ¼ Cup Carrots, peeled and diced 1 ¼ Cup Sweet Onion, diced 1 tbsp Tomato paste 1 tsp dry thyme 1 tsp dry oregano 2 Cups Potatoes, Yukon or Idaho diced 2 Cups Sweet potatoes, I use Indian variety, they have a firm texture and are not as sweet 2 leeks Thinly sliced and rinsed, white and light green parts only 2 cloves Garlic, finely minced 3 cups Shaved Brussels sprouts 1 bunch Kale, washed and torn into pieces 2 cups Cooked beans, I use Cannellini beans 1 14.5 oz can Roasted diced tomatoes 2 tbsp fresh thyme leaves ¼ to ½ tsp cayenne pepper 2 tbsp Lemon juice Salt and black pepper to taste Directions – On medium heat, add oil, celery, carrots and onions to a large pot. Sauté until onions are translucent. Add 1 tsp of salt, minced garlic and leeks. Cook until leeks are soft. Stir the vegetables around every so often to keep them from burning. Add paste, stir until incorporated. Add dry thyme, oregano and the potatoes. Stir the vegetables around, add the stock at this time. Cover the pot, lower the heat and simmer for 5 minutes. Add the Brussels sprouts, kale, beans, tomatoes, fresh thyme, cayenne pepper, black pepper. If needed, add water and salt to taste. Cover and simmer until potatoes are tender, Finally, add the lemon juice. Cover and let sit for a few hours I find that the soup tastes even better the next day. If I can't plan ahead, I try to make it at least 5 hours prior to serving. Serve with shaved Parmesan and some crusty bread.
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 This is a variation of Chole - a north Indian chickpea dish that is available in most restaurants. This recipe serves 8. Ingredients:
Directions: Heat oil in a pan on medium heat. Add onions, cumin seeds and a pinch of salt. Stir until onions start to soften and cumin seeds start to slightly darken. Add garlic, ground, cumin, coriander, turmeric, garam masala and cayenne. Stir until fragrant. Add chickpeas, a little water and salt. Mix well to ensure that the chickpeas are coated with the spices. Cover and cook for 5 minutes. Add tomatoes and a little more water to ensure that the spices aren’t sticking to the bottom. Cook for 10 minutes. Add the coconut milk, stir and simmer uncovered for 10 minutes. Taste, if more salt needed, this is a good time to add it. Stir in ½ the cilantro and simmer for 2 more minutes. Add the rest of the cilantro right before serving. I served it on top of Jasmine rice. Enjoy!  About This Recipe
"I wanted to make a soup at Thanksgiving which celebrated my Indian Heritage as well as my life in America. Being a vegetarian myself, I know how hard it is to find soups which are friendly to vegetarians and vegans. This is a great soup for Vegans as it uses coconut milk instead of cream. It is a sweet and spicy soup." Ingredients 3 tablespoons grapeseed oil or 3 tablespoons canola oil 1 medium butternut squash, peeled, seeded and cubed 1 1/4 cups onions, chopped 1 1/4 cups carrots, chopped 4 celery ribs, peeled and chopped 2 garlic cloves, minced 3 scallions, chopped 32 ounces vegetable stock ( unsalted) 2/3 cup coconut milk 1 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon cumin seed, Toasted and ground 1/2 teaspoon cayenne ( add more or less depending on spice preference) 1 teaspoon ground coriander 1/3 teaspoon garam masala salt pepper ---- Directions 1.Heat oven to 400 degrees. 2.Place butternut squash in a cookie sheet, drizzle with 2 tbsp of oil, sprinkle 1/4 tsp of salt and pepper. Roast until squash is tender but not mushy. Stir the squash during the roasting process for even cooking. 3.While the squash is roasting, heat 1 tbsp of oil in a large pot over medium heat. Add onion, carrots and celery. Once the onion is translucent, add garlic and green onion, stir and cook for 1 minute. Turn the heat on low, add all the spices to the pot, stir and cook for 2 minutes. Add roasted squash and stock. Cover and simmer for 15 to 20 minutes. Turn off heat. Puree soup using a stick blender or in a blender. (If using a blender, pour soup back in pot). Stir in coconut milk. Salt and pepper to taste. Turn heat on low and warm through. |
AuthorHome cook who loves to entertain and play with recipes Archives
April 2018
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