Makes 6 cups
This easy savory stock is adapted from The Northwest Vegetarian Cookbook and it makes a rich-tasting soup. It also makes an excellent cooking liquid for grains.
6 cups water
1 onion, chopped
3 stalks celery, cut into 1-inch pieces
1 head garlic, cloves separated, peeled, and crushed
1 ounce dried mushrooms (any variety)
1 cup cubed winter squash with seeds (I prefer delicata but any variety will do)
1/2 tbs tomato paste
1/2 tsp dried rosemary
1 tsp dried basil
1/4 tsp cayenne
1/4 cup brown miso
Combine all the ingredients in a large soup pot and bring to a boil over medium heat. Reduce the heat, simmer for about 30 minutes, strain, and cool.
Recipe courtesy of Debra Daniels-Zeller: www.foodconnections.blogspot.com .
Prep: 15 minutes
Cooking: 50 minutes
|1/4 cup||olive oil, gutter, or ghee|
|1 medium||onion, chopped|
|2 cloves||garlic, minced or pressed|
|1 tsp||fresh ginger, minced|
|1 1/2 tsp||turmeric|
|1 tsp||ground cinnamon|
|1/2 tsp||sea salt|
|1/4 tsp||ground pepper|
|5 cups||sweet potatoes, peeled and
cut into 1″ cubes
|6 cups||vegetable broth, low sodium|
|1 cup||brown lentils|
|1 can||fire-roasted tomatoes|
|2 tsp||ume plum vinegar or
sea salt, to taste
|1/2 cup||chopped cilantro (optional)|
Adopted by Cheryl Quinn from The Kind Diet by Alicia Silverstone (Victoria Pearson, 2009)
by Debra Daniels Zeller
This creamy soup tastes delicious on its own. You can also add cooked quinoa, gluten-free vegetarian sausage, or croutons and make this soup a quick one-dish meal.
|1 Tbs||ghee or vegan buttery stick|
|1 Tbs||extra-virgin olive oil|
|1 small||onion, diced|
|2 to 3 cloves||garlic, pressed or minced|
|2 small||potatoes, peeled and cut into small pieces|
|3 cups||kale, dandelion greens, collards or sorrel, chopped|
|3 cups||spinach, chopped|
|1/2 to 1 bunch||cilantro, tough stems removed and chopped|
|to taste||salt and freshly ground pepper|
|4 cups||vegetable stock or water|
|1/4 cup||cashew butter|
|2 Tbs||fresh lemon juice|
|1 tsp||honey or agave nectar|
|crème fraîche or plain yogurt|
Debra Daniels-Zeller is author of The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington (Timber Press, 2010). She is a regular contributor to Vegetarian Journal magazine and writes a delightful food blog at http://foodconnections.blogspot.com . She can be reached at (425) 776-4689 .
This soup is a perfect way to ring in the New Year. Originally published by Vegetarian Journal, this recipe was inspired by The South American Table by Maria Baez Kijac, a comprehensive cookbook of South America. The soup naturally thickens as it cools, so add more water or stock when reheating.
|1 Tbs||canola or olive oil|
|1 cup||chopped onions|
|3 med||carrots, peeled and chopped|
|3/4 cup||quinoa, rinsed|
|2 large||potatoes or one large sweet potato,
peeled and cut into small chunks
|4 cloves||garlic, minced|
|1||jalapeno, seeded and minced, or 1 Tbs
of your favorite pickled hot peppers, chopped
|1/4 cup||chopped sun-dried tomatoes|
|4 cups||low-sodium vegetable stock or water|
|1 1/2 cups||soy or rice milk or
one 14-ounce can lite coconut milk
|1 cup||frozen peas|
|1/4 cup||chopped cilantro|
Easy Soup-Making Tips
1. Sauté vegetables first to bring out their flavors.
2. Perk up a bland soup with a squeeze of lemon or a drizzle of balsamic vinegar.
3. Thicken soup by puréeing a cup of soup, then stirring it back into the pot.
4. Salt soup at the end of cooking to avoid over salting.
5. Use a garnish to finish your soup. Try chopped kalamata olives or avocado, grated carrots or chopped pickled vegetables.
Your favorite recipes will pop with delicious flavor!
I used to avoid yummy recipes, especially casserole-style dishes that called for canned cream of mushroom soup. Now that I know how easy it is to make, and how healthy, digestible and nutritious it is when homemade. I can serve my grandmother’s traditional green bean casserole… only better!
|1 cup||chopped mushrooms|
|1/2 cup||chopped onion|
|3 Tbs||butter (organic, cultured or pasture-raised|
|1/4 to 1/2 tsp||sea salt and ground pepper, to taste|
|3/4 cup||homemade chicken broth|
|1 cup||fresh, organic cream or whole milk|
|2 to 3 Tbs||arrowroot or tapioca flour as thickener|
Recipe submitted by Susan Blake, NTP, GCP