Ingredients:
• 2 tablespoons olive oil
• 2 ½ cup water
• 1 onion, diced
• 2 garlic cloves, minced
• 1 carrot, sliced
• 1 sweet potato, diced
• ¾ cup green lentils
• 8 oz diced tomatoes
• ½ tablespoon Italian herb seasoning
• 1 teaspoon paprika
• 2 tablespoons fresh cilantro, chopped
• Pinch of sea salt
• Pinch of ground black pepper
Directions:
1. Place a soup pot over medium flame and heat through. Once hot, add the oil and swirl to coat.
2. Add the onion, carrot, celery, and sweet potatoes. Sauté until tender. Add the garlic and sauté until fragrant.
3. Pour the water into the pot, then add the lentils, tomatoes, paprika, and Italian herb seasoning. Bring to a boil, then reduce to a simmer.…show more content… Cover and let simmer for 25 minutes.
5. Add the cilantro and stir well. Simmer for an additional 10 minutes, then season to taste with salt and pepper.
6. Serve right away or pack for lunch on-the-go. Recipe #7 - Water Chestnut Soup
Ingredients:
• 5 cups vegetable stock
• 1/8 cup chives, minced
• 1 can water sliced water chestnuts, rinsed, drained
• 1 tablespoon dark soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon palm sugar, crumbled
• Pinch of salt
• Pinch of white pepper
Directions:
1. Pour fish stock into Dutch oven set over high heat; boil, uncovered. Except for chives, add in remaining ingredients. Reduce heat to lowest setting. Put lid on; simmer for 10 minutes. Turn off heat.
2. Taste; adjust seasoning if needed. Ladle soup into individual bowls; garnish with chives. Serve. Recipe #8 - Butternut Squash and Apple Soup
Ingredients:
• 1 tablespoon olive oil
• 1 lb butternut squash, peeled
• 2 apples, diced
• 3 cups vegetable broth
• 1 ½ teaspoon ginger, grated
• 1 cup non-dairy milk
• ¾ teaspoon curry powder
• ½ teaspoon cumin
• Pinch of sea salt
• Pinch of black…show more content… Set the oven to 375 degrees F.
2. Cut out a sheet of aluminum foil that is big enough to wrap the butternut squash. Once wrapped, bake for 30 minutes.
3. Remove the wrapped butternut squash from the oven and set aside to cool.
4. Once cooled, remove the aluminum foil, remove the seeds, and peel.
5. Dice the butternut squash, then place in a food processor. Add a non-dairy milk. Blend until smooth. Transfer to a bowl and set aside.
6. Place a soup pot over medium flame and heat through. Once hot, add the olive oil and swirl to coat.
7. Sauté the onion until tender, then add the diced apple, spices, and broth. Bring to a boil. Once boiling, reduce to a simmer and let simmer for about 8 minutes.
8. Turn off the heat and let cool slightly. Once cooled, pour the mixture into the food processor and blend until smooth.
9. Pour the pureed apple mixture back into the pot, then stir in the butternut squash mixture. Mix well, then reheat to a simmer over medium flame.
10. Season to taste with salt and pepper. Serve right away or pack for lunch on-the-go. Recipe #9 – Chilled Almond Soup
