Combine the carrots, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Add potatoes and cook until done. Serve
6 cups cooked cannellini or other white beans—either canned or cooked from 2 cups dried (recommended)
Black pepper, ground fresh from the mill
1 cup homemade broth or water (or 1 1 cup veggie stock
2 tablespoons chopped fresh parsley
Thick grilled or toasted slices of crusty bread (optional)
Put the oil and chopped garlic in a soup pot and turn on the heat to medium. Cook the garlic, stirring it, until is becomes colored a very pale gold.
Add the drained cooked or canned beans, a pinch of salt, and a few grindings of pepper. Cover and simmer gently for 5 to 6 minutes.
Take about 1/2 cup of beans from the pot and puree them through a food mill back into the pot, together with all the broth. Alternately, use a blender, loosening with a bit of the broth. Simmer for another 5 to 6 minutes, taste, and correct for salt and pepper. Swirl in the chopped parsley, and turn off the heat.
Ladle over the grilled bread slices into individual soup bowls. Serves 4 to 6
1/2 cup dried mushrooms, such as porcini or shiitake ( 1/2 ounce)
Pinch of salt
1/2 teaspoon herbes de Provence or thyme
In a large nonreactive saucepan, heat the vegetable oil over moderately high heat. Add the white mushrooms, Portobello stems, onion and garlic and cook, stirring, until the mushrooms release their liquid, about 5 minutes.
Add the wine, soy sauce, dried mushrooms, salt, herbes de Provence and 6 cups of water and bring to a boil. Cover, reduce the heat to moderate and simmer until the liquid is reduced to about 4 cups, about 1 hour.
Pour the broth through a fine strainer into a heatproof bowl. Strain again, leaving any particles at the bottom of the bowl.
1/2 pound celery, chopped (outside stalks or celeriac — about 2 cups)
1/2 cup chopped onion
1/2 cup diced potato
6 tablespoons butter
4 cups veggie stock
1/2 to 1cups milk (optional)
About 1teaspoons dill weed (2 teaspoons for fresh dill)
2 1/2 tablespoons cream
Stew celery, onion, and potato gently in the butter in a covered pan for 10 minutes. Don’t let the vegetables brown. Add stock or water and 1/2 teaspoon of dill weed. Simmer for 20 minutes if you have a blender, 40 minutes if you use a food mill.
Blend or purée the soup. Pour through a strainer into a clean pan (to remove the last few threads of celery), adding a little milk if too thick. Bring slowly to just under the boil, seasoning with salt, pepper and more dill weed if required.
Put the cream into the soup dish, and pour the soup in on top. Swirl round with the ladle before serving, to mix in the cream.
This soup is loaded with classic Italian flavors and it’s simple to make! Orzo tomato spinach soup is completely vegetarian friendly and it’s so warm and comforting! The perfect soup so serve on a chilly day.
2 tablespoons olive oil
1 1//2 cups chopped onions
1¼ cup carrots, sliced into ½ inch rounds
1 cup celery
6 cloves of roasted garlic (see notes)
6½ cups of vegetable stock
2 (14.5 oz) cans fire-roasted diced tomatoes
1½ tablespoons pesto
1½ cups orzo (whole wheat or regular)
½ teaspoon dried thyme
½ teaspoon Italian seasoning
½ teaspoon oregano
3 cups baby spinach, packed
salt and black pepper, to taste
Heat the oil in a dutch oven over medium-high heat. Add the onions and sauté them for 4-5 minutes until they get soft. Add the carrots, celery, and roasted garlic and continue to sauté for an additional 3 minutes. Add the stock, along with the tomatoes, pesto, orzo, thyme, Italian seasoning, and oregano, stir to combine. Reduce the heat to medium and let the orzo pasta cook to al-dente, about 10 minutes, stir occasionally.
Just before serving, add the baby spinach and continue to cook for 1 minutes or until the spinach gets nice and bright green and wilts down. Season to taste with salt and pepper. Serve warm.
To roast your own garlic: Heat an oven to 400 degrees F. Position a rack in the center of the oven. Peel off most of the paper from the garlic, leaving the head intact with the cloves attached. Trim the top off the head of garlic by ¼ inch. Drizzle 2 teaspoons of olive oil over the exposed surface, sprinkle with a pinch of salt and pepper. Wrap in foil and bake for 40 minutes. Check the garlic, it is done when the center clove is completely soft with pierced with a paring knife. Continue roasting for an additional 5 -10 minutes to help deepen the golden color and caramelize further. Exact roasting time may vary due to size. Garlic can be refrigerated for up to 2 weeks and frozen for up to 3 months.
Start the water or broth heating in the pressure cooker while you chop the vegetables. Add all ingredients except the additional seasonings, salt, spinach, and vinegar into the pan and bring to a boil.
Add more water if it seems too thick. Remove the bay leaves, and add the additional seasonings, salt, and spinach. Check the seasonings, adding more cumin and coriander as needed. Cook for just a few minutes to wilt the spinach. Stir in the vinegar or lemon juice and serve. Serves: 8
The soup is packed with nutritional powerhouses such as sweet potato, spinach, garlic, carrots, and tomatoes, this soup truly flushes the fat away by restoring acid-alkaline and sodium-potassium balance to the body’s organs and glands. It is a warming and deliciously comforting treat that has the added bonus of detoxing your body and adding much needed nutrients.
The superfoods in this soup are packed with antioxidants and fiber and aid with flushing toxins and, subsequently, fat from the body.
1 medium sweet potato, peeled and cut into 1/2″ cubes
3 carrots, peeled and sliced
1 stalk celery, diced
1 small yellow onion, diced
2 cloves garlic, minced
Pinch of Kosher or sea salt, more or less to taste
1/2 teaspoon black pepper
1/8 teaspoon allspice
1 teaspoon paprika
1 bay leaf
1 tsp cumin
1 tsp oregano
1 tsp marjoram
2 tbsp. chopped parsley
2 (15 ounce) cans kidney beans, drained and rinsed (optional, navy beans)
6 cups vegetable broth
1 (14.5 oz.) can diced tomatoes (no salt added), *this is an optional ingredient
4 cups baby spinach or kale, loosely packed or use kale
Stovetop Method: prep veggies add to large pot, cover, and simmer until veggies are tender, approximately 45 min – 1 hour. Stir every 15 minutes to prevent sticking. Add spinach or kale at the end of cooking time, remove from heat, cover and allow spinach to wilt before serving. If using kale cook for 10 min more or until tender. I waited 20 to add potatoes as I didn’t want them to be mushy.
2 celery stalks, chopped
1 cup chopped onion
2 Tbspns vegetable oil
1 medium sweet potato, diced (about 2 cups)
1 medium white potato, diced (about 2 cups)
4 cups vegetable stock, or water
1 cup extra sharp grated or chopped cheddar cheese
3 oz cream cheese, cubed
4 oz jar pimiento, chopped
salt and pepper to taste
Saute celery and onions in vegetable oil, about 10 minutes.
Add potatoes and stock. Simmer until vegies are soft, about 20
Remove soup from heat, add cheddar and cream cheeses, allow to sit
to soften cheese. In a blender, puree the soup with half the pimientos.
add salt and pepper.
If soup is too thick, thin with milk, water or vegetable stock. Stir in
remaining pimientos. Reheat, but do not boil.