Roasted Mushroom and White Bean Soup

Quick, easy, and delicious.

http://shewearsmanyhats.com/roasted-mushroom-soup/

For us, it was perfect to cut this recipe in half (plenty for tonight, enough for leftovers for lunch).  My kids don't usually like soup, so I reserved some of the beans for them to eat plain, alongside the biscuits I served with the soup.  Eden also likes plain, uncooked mushrooms (weirdo!), so I saved some for her.  We're not sage fans, so we omitted that.

Sneaky Tomato Cauliflower soup

I'll come back and edit this when I make it next time



Frozen bag of cauliflower (about 2 cups)
2 cans of Italian stewed tomatoes

Thaw cauliflower -or-steam till tender if fresh

In blender, combine cans of tomatoes with juice and cauliflower and blend on high until smooth.

Heat in pot until warmed through. Season with fresh herbs, garlic (fresh, powder or salt), and if you feel, a touch of parmesan powder.

Serve with rolls or bread.

Creamy Basil Soup

No-Cream Creamy Basil Spinach Soup

YIELD: SERVES 4-6 {EDITED TO SAY MANY COMMENTERS FEEL THIS ONLY SERVES 2-3 SO YOU MAY WANT TO DOUBLE!}

Plan ahead since the recipe calls for cooked chicken - or just leave it out (like I've done a time or two - makes a delicious, vegetarian dish).

INGREDIENTS

• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 1 large or 2 medium leeks, green parts trimmed and discarded, white parts washed well and chopped
• 2 medium zucchini, ends trimmed, and chopped (about 4 cups total)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups low-sodium chicken stock
• 2 tablespoons fresh basil
• 2-3 cups fresh spinach, coarsely chopped
• 1-2 cups cooked chicken

DIRECTIONS

1. In a saucepan, heat the olive oil and add the garlic, leeks and zucchini. Stir in the salt and pepper. Cook, stirring often, 3-4 minutes, until the leeks have softened. Add 1 cup of the broth, cover and cook, stirring every once in a while, until the zucchini is falling apart and very tender, 8-10 minutes.
2. Transfer the mixture to a blender and add the basil. Carefully blend (in batches if needed). Pour the soup back into the pot. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken and cook until heated through, 4-5 minutes.

Zucchini & Corn Soup

ZUCCHINI AND CORN SOUP

2 tablespoons olive oil
1 shallot, diced
4 cloves garlic, minced
8 ounces zucchini, quartered lengthwise and cut into ½-inch slices
¼ teaspoon salt
¼ teaspoon black pepper
1 14.5-ounce can petite diced tomatoes
1 15.25-ounce can corn kernels, drained, or 2 cups fresh or frozen corn kernels
4 cups vegetable broth
½ cup finely chopped fresh basil
¼ cup finely chopped fresh parsley, or 1½ tablespoons dried parsley

1. Heat oil in a large saucepan over low heat. Add shallot, and cook for 2 minutes.
2. Stir in garlic, zucchini, salt, and pepper. Raise heat to medium-low, and cook, stirring occasionally, for 5 minutes.
3. Stir in tomatoes, corn, broth, basil, and parsley. Bring to a boil over medium-high heat. Simmer for 3-5 minutes.Serve immediately with crackers or bread.

Makes 4 servings.

Nutrition facts per serving: 177 calories, 8 g total fat, 0 mg cholesterol, 1180 mg sodium, 24 g carbohydrates, 3 g fiber, 8 g sugars, 4 g protein.

Split Pea Soup

Split Pea Soup

 if you roast the veggies in the oven for like 10-15 min on 425* first, it really makes the

flavor more robust. I had the veggies roasting while the peas were cooking in the broth

and then just combined the veggies when the peas were ready. I blended half and left

half chunky. And be sure to try it with the balsamic vinegar, I loved it.

I also added some brown sugar.

3 cups dried split peas

7 cups water (may need more) or 7 cups vegetable stock (may need more)

1 bay leaf

2 teaspoons salt

1 teaspoon dry mustard

2 cups onions, minced

4 medium garlic cloves, minced

3 stalks celery, minced

2 medium carrots, sliced

1 potato, diced

fresh ground black pepper

1 -4 tablespoon balsamic vinegar, to taste (or red wine vinegar)

Optional toppings

sesame oil (optional)

fresh ripe tomato, diced (optional)

fresh parsley, minced (optional)

Directions:

1

Place first 5 ingredients in a large pot.

2

Bring to a boil, reduce heat to low, and simmer, partially covered for about 20 minutes, stirring

occasionally to prevent split peas from sticking to bottom of pot.

3

Add onions, garlic, celery, carrots and potato. (You can saute these first or add them in directly if

you want a fat free soup).

4

Partially cover and allow to simmer for about 40 minutes, stirring occasionally.(You may need to

add extra water).

5

Season to taste with pepper and vinegar.

6

Serve with a drizzle of sesame oil, diced tomato and minced parsley

Read more: <a href="http://www.food.com/recipe/vegetarian-split-pea-soup-233926?

oc=linkback">http://www.food.com/recipe/vegetarian-split-pea-soup-233926?oc=linkback</a>

Savory Stew & Brown Rice

Karissa’s Savory Stew with Basmati Brown Rice

1 Tb olive oil

1/2 c onion chopped

2 celery stalks

2 carrots

Saute 7-10 min. Then add

4 cloves garlic

2 1/2 c pinto beans

1 can diced tomatoes

3 c butternut squash peeled and diced 

2 sprigs rosemary and 8 sprigs thyme and 1 Tb sage

4 chicken broth

1/2 tsp pepper

1/8-1/4 red pepper flakes

bring to boil then simmer till squash is almost soft. Then add

1/2 c almond butter

2-3 c chopped kale

continue to simmer until kale is cooked

discard stems of thyme and rosemary. Serve with basmati brown rice.

Used these 3recipes for inspiration: 

http://www.melissas.com/Recipes/Recipes/Soups/Pinto-Bean-Tomato-and-Butternut-

Squash-Soup.aspx

http://www.foodandwine.com/recipes/butternut-squash-soup

aftrican yam stew (forks over knives)

African Yam Stew

African Yam Stew | By Katelin Mae

Serves: 6-8

1⁄2 cup water
1 onion, chopped
1-2 tablespoon(s) Anaheim or jalapeno pepper, minced 1 tablespoon ginger, ground
1 tablespoon garlic granules
2 teaspoons cumin, ground

2 teaspoons coriander, ground
1/4 teaspoon crushed red pepper
6 yams, peeled and chopped
2 cups vegetable broth
24 ounces tomatoes, chopped
14 ounces garbanzo beans, drained and rinsed
14 ounces black eyed peas, drained and rinsed
1/2 cup almond or peanut butter, unsweetened
11⁄2 cup corn
6 cups collards, chopped

Instructions:

In a large pot, sauté onion and pepper with water for 5 minutes or until onions are translucent, stirring occasionally.
Add ginger, garlic, cumin, coriander and red pepper.
Cook and stir for 1 minute.
Mix in yams, vegetable broth, tomatoes, beans and nut butter.
Bring to a boil, reduce heat and simmer for 20 minutes.
Stir in corn and collards and cook for about 10 more minutes, until yams and greens are tender. Serve over brown rice or other whole grain.