Corn and Cauliflower Soup

Makes 10 servings. 

Creamy, light, and delicious, this is a soup that can be made any time of year and serves many.

INGREDIENTS:

• 4 tablespoons of extra-virgin olive oil

• 2 Vidalia onions

• 4 garlic cloves

• 1 small cauliflower, about 1½ pounds

• ¼ teaspoon chili powder, optional

• 1 pound frozen corn, thawed

• One 13.5 ounce can unsweetened coconut milk

• 4 cups vegetable broth

• 3 -4 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper 

• Toasted sunflower seeds for garnish

PREPARATION:

Peel the onions and garlic and cut into large pieces.

Cut off and discard cauliflower stem. Cut the head into large pieces and rinse.    

In a large saucepan heat the olive oil, add onion, cauliflower, and chili powder. Sauté for a few minutes.

Add the corn, coconut milk and 3½ cups of broth. Bring to a boil over high heat. Lower the heat and cook covered for about 25minutes. 

Puree the soup, in batches, in a Vitamix until very smooth.

Adjust the consistency with the reserved broth as needed and season to taste with lime juice, salt and pepper.

NOTE:

This soup freezes very well. When reheating, whisk it as it boils to bring back the creamy consistency. 

Creamy Tomato Soup

Makes 4 servings. 

With the use of Vitamix, it is no longer necessary to skin or to strain the soup to get a creamy  consistency. Ripe flavorful tomatoes are desirable.

INGREDIENTS:

• 2 pounds cherry tomatoes

• 1 red onion

• 3 tablespoons extra-virgin olive oil

• 1 teaspoon honey

• 1 teaspoon balsamic vinegar

• 20 basil leaves, plus some for garnish

• Kosher salt,

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F. 

2. Rinse tomatoes and place in an ovenproof dish. Peel onion, slice and add to the tomatoes along with the olive oil, honey, vinegar, basil, salt and pepper. Combine all very well.

3. Roast the tomatoes for about 30 minutes. They will be soft.  

4. Puree the tomato mixture in two batches in a Vitamix, until smooth. This may take a bit longer because of the tomato skin and seeds.  

5. Season to taste.

6. Serve garnished with basil leaves.

Sweet Potato Carrot Soup

Makes 8 generous servings. 

Turmeric, ginger and cumin make for a restorative soup at any time of the year, but especially on cold days.

INGREDIENTS:

• 4 tablespoons extra -virgin olive oil

• 2 teaspoons turmeric

• 1 teaspoon cumin

• 2-inch piece ginger, peeled, grated

• 2 large Vidalia onions, peeled, cut into medium pieces.

• 2 medium sweet potatoes (1¼ pounds), peeled cut into medium pieces

• 2 medium carrots (¾ pounds), peeled cut into medium   pieces

• 4 cups vegetable broth

• One 13.5 ounce can unsweetened coconut milk

• 2 -3 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

• Sunflower seeds, toasted for garnish

PREPARATION:

1. Heat the oil in a medium saucepan. Add the turmeric, cumin and ginger and stir for a few minutes.

2. Add the onions, sweet potatoes and carrots. Sauté for a few minutes. 

3. Add the coconut milk and 3½ cups broth. Bring to a boil and cook for about 30 minutes or until the potatoes and carrots are soft.  

4. Puree in a Vitamix until smooth.

5. Adjust the consistency with the reserved broth and season to taste with lime juice, salt and pepper.

6. Garnish with toasted sunflower seeds.

NOTE:

If you freeze the soup, be sure to whisk it as it is boiling to bring it back to its silky texture.    

Carrot Soup with Ginger

Makes 4 servings. 

This creamy, silky soup has an intense flavor of carrots and ginger. It can be served hot, cold or at room temperature. It also freezes very well.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil

• 1 pound carrots, peeled, sliced

• 1 vidalia onion, peeled, sliced

• 2 inches ginger peeled, sliced

• 2 cups carrot juice

• 1½ cups vegetable broth

• 3 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

• Toasted sunflower seeds for garnish

PREPARATION:

1. In a medium saucepan heat the olive oil. Add the carrots, onion, ginger and sauté for a few minutes.

2. Add carrot juice and 1 cup vegetable broth. Bring to a boil over high heat. Lower the heat, cover and cook until the carrots are soft, about 25 minutes.

3.  Puree in a vitamix until smooth. Adjust the consistency with the reserved broth. Season to taste with lime juice, salt and pepper.  

NOTE:

If you freeze the soup, be sure when you go to reheat it that you whisk it as it is boiling to bring it back to its silky texture.

Hearty Lentil Soup

Makes 4 servings. 

This soup is nutritious, hearty, thick, satisfying and simple to make. Red lentils cook quickly and become creamy as they break down. This soup freezes very well too.

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil

• 1 onion, finely chopped  

• 1 tablespoon sweet paprika

• 2 teaspoons ground cumin

• 1 cup split red lentils

• 4 cups vegetable broth

• 1 teaspoon kosher salt

• Freshly ground black pepper.

• Red pepper flakes, optional

PREPARATION:

1. In a medium saucepan heat the olive oil. Add the onion and sauté until soft

2. Stir in the paprika, cumin and lentils. Add the broth and bring to a boil over high heat. Lower the heat and cover,.

3. Cook for about 15 minutes, stirring from time to time.

4. Season to taste with salt and pepper.

Sweet Potato Soup

Makes 4 generous servings.

A soup for all seasons, this recipe can be served hot, cold or at room temperature. It freezes well. 

INGREDIENTS:

• 2 medium sweet potatoes, about 1 pound

• 1 medium Vidalia onion

• 3 ½ cups vegetable broth

• ¾ cup coconut milk

• ½ teaspoon ground nutmeg

• 1 -2 tablespoons lemon juice

• Kosher salt

• Freshly ground black pepper

• Sunflower seeds toasted for garnish

PREPARATION:

1. Peel the potatoes and onion and cut into thick slices.

2. Place the potatoes, the onion, 3 cups of broth, coconut milk and nutmeg into a medium saucepan and bring to a boil over high heat. Lower the heat, cover and cook until the potatoes are soft, about 25 minutes.

3.  Puree in a Vitamix until smooth. Adjust the consistency with the reserved broth and season to taste with lemon juice, salt and pepper. 

NOTE:

If you freeze the soup, be sure to whisk it as it is boiling to bring it back to its silky texture.   

Carrot Turmeric Soup

Makes 4-6 servings.

A soup for all seasons, it can be served hot, at room temperature or cold. It freezes very well to have on hand.

INGREDIENTS:

• 2 tablespoons extra -virgin olive oil

• 1 onion, sliced

• 2 garlic cloves quartered

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 4 medium carrots, peeled, sliced thinly

• 4 cups vegetable broth

• 2 tablespoons tahini

• 1-2 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

• Garnish, 2 tablespoons toasted cashews, coarsely chopped, or toasted sunflower seeds.

PREPARATION:

1. Heat the oil in a medium saucepan. Add the onion, garlic, turmeric and cumin. Sauté for a few minutes. Add the carrots, 3 ½ cups broth and tahini.

2. Bring to a boil over high heat. Lower the heat and cook covered for about 30 minutes, or until the carrots are tender.  

3. Puree in a Vitamix until smooth. Adjust the consistency with the reserved broth and season to taste with turmeric, cumin, tahini, lime juice, salt and pepper.

NOTE:

If you freeze the soup, be sure to whisk it as it is boiling to bring it back to its silky texture.

Barley Soup

Makes 6 servings. 

This soup is a variation on the traditional MUSHROOM BARLEY SOUP, which is generally made with chicken stock.

INGREDIENTS:

• ½ an ounce dried porcini mushrooms

• ¾ boiling water

• 2 garlic cloves

• 2 leeks

• 2 medium carrots

• ¾ pound shiitake mushrooms

• ¼ cup extra-virgin olive oil

• ½ cup medium pearl barley

• 4 cups vegetable broth

• 1 bunch fresh dill, leave some for garnish

• Kosher salt,

• Freshly ground black pepper

PREPARATION:

1. Place the porcini mushrooms in a small bowl and pour boiling water over them. Cover and let stand for 15 minutes. Strain the mushroom liquid through a fine mesh sieve and squeeze the mushrooms over the sieve to extract more liquid (if you do not have a mesh sieve, line a colander with paper towel). Set liquid aside. Wash soaked mushrooms carefully to remove any sand, only if needed. Chop the mushrooms coarsely. 

2. Peel the garlic and chop coarsely.

3. Cut off and discard dangling roots and tough green leaves of the leeks. Cut the white part and the light green part of the leeks into medium to small cubes. Place in a sieve and rinse thoroughly under cold running water to remove the sand.  

4. Peel the carrots and cut into medium to small cubes.  Discard the shiitake stems, wipe the mushrooms with a damp paper towel and quarter them.  

5. Heat the oil in a medium saucepan, and add the garlic, leeks and carrots.. Sauté for a few minutes Add the porcini and shiitake mushrooms and stir for a minute. Add the barley, porcini liquid, vegetable broth and dill.

6. Bring to a boil over high heat, lower the heat and cook, covered, for about 40 minutes. The barley should be tender. Discard the dill.

7.  Season to taste with salt and pepper and garnish with snipped dill

Broccoli Cannellini Soup

Makes 6 generous servings. 

Thick, creamy, hearty and nutritious, this soup freezes very well.  

INGREDIENTS:

• I bunch broccoli, about 1½ pounds

• 3 tablespoons extra-virgin olive oil

• 1 onion, coarsely chopped

• 3 garlic cloves, coarsely chopped

• One 15.5 can cannellini beans, drained

• 6- cups vegetable broth

• 2 tablespoons lime juice

• Kosher salt,

• Freshly ground black pepper

• Chives for garnish, snipped with scissors

PREPARATION:

1. Cut the broccoli into medium florets. Trim the stems, peel, and also cut into pieces; rinse all.   

2. Heat the oil in a medium saucepan, add onion and garlic and sauté for a few minutes.  Add the broccoli, the beans and 6 cups of broth.  Bring to a boil over high heat. Reduce the heat and cook covered for about 20 minutes or until the broccoli is soft. 

3. Puree in a Vitamix and season to taste with lime juice, salt and pepper. 

4. Serve garnished with chives.  

Cremini Mushroom Soup

Makes 4-6 servings. 

Mushrooms are one of my favorite fall/winter vegetables. This soup has a creamy consistency and a distinct mushroom flavor.

INGREDIENTS:

• ½ an ounce dried porcini mushrooms

• ¾ cup boiling water

• 5 tablespoons extra-virgin olive oil

• 1 onion, coarsely chopped

• 2 garlic cloves, coarsely chopped

• 1 pound cremini mushrooms

• 3 cups vegetable broth

• 1½ cups unsweetened soy milk

• Small bunch dill, leave some for garnish

• 2 tablespoons lemon juice

• Kosher salt

• Freshly ground black pepper

PREPARATION:

Place the porcini mushrooms in a small bowl and pour boiling water over them. Cover and let stand for 15 minutes.

1. Strain the mushroom liquid through a fine mesh sieve and squeeze the mushrooms over the sieve to extract more liquid (if you do not have a mesh sieve, line a colander with a paper towel). Set liquid aside. Wash soaked mushrooms carefully to remove any sand, only if needed.  Set aside.   

2. Wipe the cremini mushrooms with a damp paper towel and quarter (it is not necessary to trim the stems).

3. Heat 2 tablespoons olive oil in a medium saucepan and sauté the onion and garlic for a few minutes. Add the remaining oil, the reconstituted porcini mushrooms and the cremini mushrooms. Sauté over high heat, stirring until the mushrooms are almost wilted.

4. Add the mushroom liquid, 2½ cups broth, soy milk and dill.  Bring to a boil over high heat, lower the heat and cook covered for 20 minutes.  

5. Remove the dill and puree everything in a Vitamix until smooth. Adjust the consistency with the reserved ½ cup broth.

6. Season to taste with lemon juice, salt and pepper. 

7. Garnish with dill snipped with scissors.

NOTE:

Unfortunately, unlike most of my soups, I do not recommend freezing this one. The soy milk tends to separate and the soup loses its creamy consistency.      

Red Split Lentil Soup

Makes 4 -6 servings. 

This is a hearty, thick, and nutritious winter soup, which also freezes very well.

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil

• 1 onion, finely chopped (See Note)

• 2 garlic cloves, finely chopped

• 1 teaspoon turmeric

• 2 carrots, coarsely chopped

• 1 potato, coarsely chopped

• 2 cups red split lentils

• 6 cup vegetable broth

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Heat the oil in a large saucepan and sauté the onion and garlic for a minute.

2. Add the turmeric and the remaining ingredients. Bring to a boil, reduce the heat, and cook, covered, for about 40 minutes, until the lentils are soft. It is important to stir the soup from time to time.

NOTE:

I chop the vegetables in a food processor fitted with the steel blade.

The garlic and onion I chop together, carrots and potato separately. Be sure to quarter the vegetables first.

White Vegetable Soup

Makes 4 -very generous servings . 

This is a non-pureed, thick vegetable soup of only white vegetables. The addition of grainy mustard and lemon juice gives the soup a nice bite. It’s especially delicious with a crusty bread as the cold season approaches.

INGREDEINTS:

• 3 leeks

• 4 cloves garlic

• 1 parsnip

• 1 small celery root, about 1 pound

• 1 small cauliflower

• 4 tablespoons extra -virgin olive oil

• 4 cups vegetable broth

• 1 ½ tablespoon grainy mustard

• 1 tablespoon lemon juice

• Leaves from 6 thyme sprigs

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut off and discard dangling roots and tough dark green leaves of the leeks. Cut the white and some of the green parts into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove the sand.

2. Chop garlic coarsely

3. Peel the parsnip and cut into small cubes

4. Peel the celery root, remove the dark embedded spots and cut into small cubes. Cut the cauliflower into small florets. 

5. Heat the olive oil in a large saucepan and sauté all the vegetables, stirring, for a few minutes. Add the broth and bring to a boil over high heat. Reduce the heat, cover, and boil gently for 30 minutes until the vegetables are soft. 

6. Add the mustard, lemon juice, thyme, salt and pepper and season to taste.

Creamy Carrot Soup

Makes 4 servings.

Coconut milk gives this soup an unusual taste and silky texture. It is good cold or hot and freezes very well.  

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil

• 1 onion, sliced

• 6  large carrots, about 1 ½ pounds, peeled and sliced

• One 13.5 ounce can unsweetened coconut milk

• 2 cups vegetables broth

• 2-3 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

• Cilantro leaves for garnish

PREPARATION:

1. In a medium saucepan, heat the olive oil then add the onion and carrots, and sauté for a few minutes. Add coconut milk and 1¾ cups vegetable broth. Bring to a boil over high heat. Lower the heat and boil gently covered for 20 minutes. The carrots will be soft.

2. Puree in a Vitamix until smooth. Adjust the consistency with the reserved broth.

3. Season to taste with lime juice, salt and pepper.

NOTE:

If you freeze the soup, be sure to whisk as it is boiling to bring back its silky texture.

Green Soup

Makes 6 servings.

Full of vitamins, minerals and proteins, this soup freezes well and is delicious hot, cold or at room temperature.

INGREDIENTS:

• 1 medium broccoli, about 1 pound

• 3 ½ to 4 cups vegetable broth

• 2 tablespoons extra virgin olive oil

• ½ pound baby spinach

• One 13 ounce package frozen sweet peas, thawed

• ½ cup loosely packed mint

• 3-4 tablespoons lemon juice

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut the broccoli into small pieces, peel the stem and cut the stem as well.

2. In a large saucepan, bring 3 ½ cups of broth to a boil, add the oil, the broccoli, spinach, peas, and mint. Bring to a boil over high heat. Lower the heat and cook, covered, until the broccoli is soft, about 20 minutes.

3. Puree in a Vitamix until smooth. Adjust the consistency with the extra broth.

4. Season to taste with lemon juice, salt and pepper.

Vegetable Barley Soup

Makes 8 servings.

This thick winter soup warms the heart. The barley, napa cabbage and miso give it a distinct flavor.   

INGREDIENTS:

• 4 leeks

• 4 garlic cloves

• 2 carrots

• 8 shiitake mushrooms

• Napa cabbage, about 1½ pounds  

• 1/3 cup extra-virgin olive oil

• ½ cup medium pearl barley

• 7 cups vegetable broth

• 2 tablespoons white miso paste

• 1 cup tightly packed flat leaf parsley, coarsely chopped  

• 10 ounces shelled frozen edamame, thawed

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut off and discard the roots and tough green leaves of the leeks. Cut the white part and light green part into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove all the sand.

2. Peel and chop garlic coarsely. Peel the carrots and slice thinly. Wipe mushroom caps, discard the stems and slice thinly.

3. Discard outer Napa cabbage leaves and cut the rest thinly.    

4. Heat the oil in a large saucepan. Add the leeks and garlic and sauté for a few minutes. Add the carrots, mushrooms and cabbage and sauté for a few minutes more. Add the barley, broth and miso.

5. Bring to a boil over high heat. Lower the heat, cover and cook for 30 minutes. Add the parsley and edamame and continue cooking for another 10 minutes.  

6. Season to taste with salt and pepper.