Category: soup

serve with sea salt, a

sliced chili from the garden,

bread & vegan cheese

source, 6 servings

1 lb mixed beans soaked overnight in 2-inches water+1/2 t salt; 1 halved onion, 1 chopped onion, 1 bay leaf, 2 T olive oil, 4 t minced garlic, 1 can diced tomatoes, 1 tiny can tomato paste, 1 c frozen corn, 2 c cubed butternut squash, 2 T chili powder, 1 t cumin, 1 t sugar, 1 t salt, cilantro

simmer beans+liquid, halved onion, bay leaf, 2 t garlic 30 minutes; cook chopped onion, oil, salt, sugar, chili powder, cumin, 2 t garlic 5 minutes, add tomatoes & paste, cook 5 minutes, add squash; add squash mixture to beans, simmer until done, add corn, heat through; top with cilantro

cook onions in hot

oil until crispy and

brown, add tomatoes

source, 4 servings

1/2 lb white beans, soaked overnight in 2 inches water, simmered until tender, drained, salted; 3 big sliced seeded tomatoes, 1 big sliced red onion, 1/4 c canola oil

brown onion in oil, add tomatoes, cook 5 minutes; add beans & 1 c liquid, cook down

fry the leeks and then

deglaze the pan with saffron

and diced tomatoes

source, 6 servings

1.5 c lentils, 1 onion, halved; 2 bay leaves, kosher salt & pepper, 5 sliced potatoes, 3 T olive oil, 2 sliced leeks, 1 clove garlic, 1 sprig thyme, 2 T smoked paprika, pinch cayenne, pinch saffron+1/4 c cold water, 1 can diced tomatoes, 2 T sherry vinegar, parsley

boil lentils in 8 c water, bay leaves, onion, pinch salt, partly covered, 20 minutes; add potatoes, boil 10 minutes; cook leeks in oil, salt & pepper, paprika, garlic, thyme, cayenne until brown; add saffron & liquid, tomato & liquid, vinegar to leeks, simmer 5 minutes; add leeks to potatoes, cook down; top with parsley, more olive oil

one cup of pasta

is not a lot but it will

thicken up the soup

previous version, 6 servings

1 lb white beans, soaked overnight in 2 inches water, 1 t salt, 1/2 t soda, simmered until tender; 1 can diced tomatoes, cloves of 1 bulb garlic, 5 sprigs rosemary, 1/2 c olive oil, 4 c broth, 1/2 t kosher salt, 1/2 t red pepper flakes, vegan parm, 1 c pasta

fry rosemary, garlic, salt, pepper in oil until brown; puree beans, tomatoes, broth; add pasta & garlic oil, cook down; top with garlic, rosemary, parm

start after lunch so

farro can have its hour

of simmering time

source, 6 servings

olive oil & vegan butter, 2 c mirepoix, kosher salt & pepper, 6 c broth, 4 cloves peeled garlic, 1 c dry farro, 1 can small white beans, drained & rinsed; 1 can diced tomatoes & liquid, 1/4 c parsley, 1/4 c basil

cook mirepoix & garlic in fat & spices until translucent; add beans, tomatoes, farro, broth, simmer until tender; turn off heat, add herbs

the soft mud under

the new snow shows itself on

the dog’s feet inside

source, 4 servings

2 eggplant, chopped, roasted with olive oil, kosher salt & pepper, coriander, 400 F until charred; 2 c mirepoix, olive oil, kosher salt & pepper, 1 T minced garlic, 2 T tomato paste, 1 c lentils, 1/2 c small pasta, 5 c broth, zest & juice of 1 lemon

cook mirepoix, oil, salt & pepper until soft; add garlic, tomato, cook 2 minutes; add lentils, broth, cook until lentils are done; add pasta, cook until done; add lemon; top with eggplant

one morning tulip

bulbs reveal the color they

will open into

source, 4 servings

2 cans chickpeas, drained and rinsed; 2 cans coconut milk, 1/4 c olive oil, 1 T minced ginger, 3 T minced garlic, 1 onion, chopped; 12 oz greens, salt, pepper, turmeric, red pepper flakes, 2 c broth, serve with: yogurt, mint, naan

cook oil, spices, onion, garlic until browning; add chickpeas, fry 8 minutes, adding oil if needed; add milk, broth, cook down 30 minutes; wilt in greens