Kim’s Roasted Carrot and Ginger Soup

From my dear friend Kim Ovaert: “I just made this soup and thought it was really good!”

12 carrots
6 cups un chicken broth
1 1/2 ” of fresh ginger (I grated it)
one small onion
2 garlic cloves
salt and pepper to taste

Cut carrots and onion and place on a parchment paper lined baking sheet. Drizzle with olive oil (optional), salt and pepper.

Bake at 375 until soft roasted (approx 35 min)

While the vegetables are roasting bring stock to a boil with the ginger and garlic. Time this so you can just add the roasted mixture when they are finished. Simmer for a few minutes then use your stick (immersion) blender (or transfer to a blender), blend and serve.

 


The Best Vegan Cheesy Broccoli and Potato Soup

Cheesy Broccoli and Potato soup cheesy broccoli soup

1 onion, chopped
3 ribs celery, sliced
3 carrots, sliced
3 russet potatoes, peeled & chopped
1 bunch broccoli, chopped
6 cups water
1 tsp. vegetarian chicken style seasoning (such as McKays)
2 tsp. onion powder
1/2 tsp. garlic powder
½ cup nutritional yeast
dash nutmeg
Salt and pepper to taste
2 tsp. arrowroot or corn starch or 1 tsp. Kuzu (to thicken, optional)

Saute the onion, carrots and celery in 1 cup water on medium high heat until softened, about 20 minutes. Add potatoes and water as necessary to cover and cook until softened, about 20 minutes. Turn off the heat.
Strain out 1 or 2 cups cooked veggies to set aside. When cooled down a bit, blend all ingredients except for the broccoli. Taste and adjust. Pour back into pot, add broccoli and chunked veggies and cook for 10 minutes or until broccoli is tender. To thicken the soup more, place preferred starch in a jar with tight-fitting lid and shake well with just enough water to combine. Add to soup, bring back to a boil. When thick, turn off heat and serve (arrowroot can thin if stirred/cooked too long).


Cure-All Soup

Now it is starting to get warm out, but a good bowl of soup is always a treat on a cool evening. My daughter enjoys her soup with more broth so cut back on the veggies to either make less or have more liquid. I tend to cook for an army.

1 onion, chopped Cure all Soup
5 green onions, sliced
2 cloves of garlic, chopped or minced
2 cups celery ribs, sliced (about 7)
2 cups carrots, sliced (about 7)
2 cups cabbage, shredded/sliced thinly
2 boxes organic vegetable broth or use vegan bouillon cubes with enough water to cover veggies
2 russet potatos, chopped
2 tomatoes, chopped
1 small bunch parsley, chopped
1/2 cup kale, collards or spinach, chopped
2 TBls. Herb blend of choice (Mckay’s vegan chicken seasoning is great to have on hand)
1/8 tsp. red pepper flakes
1 lemon, juiced (zest first and add zest to the soup as well!)
Salt and pepper to taste

In a large soup pot set to medium/high heat, add 1/2 cup water. Add the ingredients starting with the onions, carrots, celery and cabbage. Cover and stir occasionally while you continue to chop other veggies. Add the broth or water to cover and keep adding veggies, cooking and stirring for about 40 minutes or until all veggies are tender. Add the lemon juice and zest towards the end of cooking. Taste and adjust seasonings to taste. Add beans or lentils if desired.


Two Potato Soup

We make this soup in a church program almost weekly because it is fast, easy, and everyone likes it. (Including the picky eaters)

2 potato soup

2 potato soup

In a large soup pot add:

Blended 2 potato soup

Blended 2 potato soup

4 sweet potatoes, peeled and chopped
4 russet potatoes, peeled and chopped
1 lg. onion, chopped
4 cloves garlic, chipped

Enough water to cover. Bring to a boil, reduce and cook until tender. Add:

1 Tbls. McKay’s vegan chicken seasoning (or something similar)
1 Tbls. onion powder
2 tsp. mild, sweet (or hot if you prefer) curry powder
1/2 tsp. tumeric
Salt and pepper to taste

When the veggies are well cooked, seasoned and cooled off a bit, (using your blender) blend well in batches to a smooth, creamy soup. Serve and enjoy.


Sweet Potato and Black Bean Chili

All your variations on this recipe will always be good because the combination is just excellent!

1 small onion, diced

sweetpotatochili

1 large sweet potato, diced

2 cloves garlic, minced

1 Tbls. chili powder (or more if you like)

2 tsp. cumin

pinch of cinnamon-optional

1/4 tsp.  chipotle chile powder -optional (quite spicy hot-so use carefully if using)

1 1/2 cups water

1-15oz. can black beans

1-15oz. can diced tomatoes or use fresh chopped towards end of cooking

2 tsp. lime juice

3 Tbls. fresh cilantro, chopped

1/4 tsp. salt and dash of pepper

2 tsp. pure maple syrup, agave or sugar-optional

Heat a large saucepan over medium-hgh heat.  Add a few tablespoons of water (have a water glass handy when sautéing veggies so you can prevent scorching).  Add onion and potato, stirring often until the onion is softened, about 5 minutes.  Add garlic, chili powder, cumin, and chipotle.  Cook, stirring constantly until fragrant, about 30 seconds.  Add water and cook at a medium to higher heat until the potatoes are tender, about 10-15 minutes.  Reduce heat and stir in beans, tomatoes, cilantro, lime juice, maple syrup, salt and pepper.  Cook a couple more minutes.  Adjust seasonings and serve. (Best served warm and not piping hot.)

 

Please go to the events tab to see what is coming up for the April Retreat Schedule. Wouldn’t you love a good week to “clean out” the digestive system and get a break?? Consider my week-long detox or one of the great weekend programs!

Thought for the day: Who we are and what we are doing is OK. It is good enough. We will make some mistakes or get “off-track” from time to time and these times are OK as well. Being encouraging and KIND towards ourselves is the basic tenant to a serene day.

Love. Love.

Jill


Quick Parsnip and Carrot Soup

parsnip & carrot brothy soup 1 32 oz. box vegetable broth (1 qt.)

2 carrots, scrubbed and sliced thick

3 parsnips, scrubbed and chopped thick

2 collard or kale leaves, washed and sliced or chopped

5 green onions, sliced (use all white and green parts)

1/4 cup or small bunch fresh parsley, chopped

3 sprigs fresh dill (optional) or use 1 tsp. dried

salt and pepper to taste

In a medium pot, bring ingredients to a low boil, turn down the heat and simmer until veggies are tender, about 25 minutes.


Cheesy Cauliflower Soup

Tis the time for wonderful, warm soups! I made a huge pot and gave some to the neighbors. Will finish off the leftovers today, 3 days later 🙂

Vegan Cheesy Cauliflower Soup

Hearty, cheesy and satisfying!

8 cups water

4 large carrots, scrubbed and sliced

4 large celery ribs, sliced

4 collard greens, torn from vein and chopped small

1 onion, chopped

4 cloves garlic, minced or chopped

2 russet potatoes, chopped

1 small head cauliflower, cut to bite size pieces

1/2 cup nutritional yeast

2 cups plain (non-vanilla) non-dairy milk of choice (almond, oat, coconut etc…)

1 TBls. un- chicken seasoning like McKay brand

2 tsp. salt

1/2 tsp nutmeg

Using 1/2 cup of water, sauté the onion, carrots, celery and collards for @ 15 minutes or until softened. Add the potatoes, garlic and cauliflower with more water as needed to just cover the veggies. Bring pot to a low boil then turn down and continue to cook for 30-40 minutes. Add the milk and seasonings in at the end. Adjust flavors, serve and enjoy.

 


2 Ingredient Soup

½ to 1 head organic cauliflower (cut up)
1 box Imagine un-chicken broth

Steam Cauliflower or cook in broth. Carefully process in blender or use hand blender in soup pot. Tastes like there is butter in it!

Add to taste:
Dried Dill
Coriander
Paprika
Pepper
Herbamare/Salt


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