Category Archives: Soups

Smoked Tea Lentil Soup

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Lapsang Souchong is a smoked black tea.  I think of it as the scotch of tea.  It is intensely smokey and rich and lends an amazing flavor to this hearty lentil soup.  I happened to have leeks and swiss chard in the fridge when I made this, but you could substitute onion and spinach.  This soup freezes well, so when I make it I make a large batch and freeze it in individual lunch-size portions.

Smoked Tea Lentil Soup

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Smoked Tea Lentil Soup

A hearty winter soup with an unusual twist from the smoked tea.
Prep Time15 minutes
Cook Time45 minutes
Servings: 6

Ingredients

  • 2 TBSP olive oil
  • 1/2 leek sliced in thirds lengthwise and then cut crosswise to create small pieces (just slicing crosswise to create half moons would create a stringy texture in the soup)
  • 1/4 small onion finely diced
  • 1/4 small fennel bulb finely diced
  • 1 rib celery finely diced
  • 1 carrot finely diced
  • 3-4 leaves of swiss chard stems removed and finely chopped, and leaves finely chopped (optional)
  • 1 TBSP herbs de provance
  • 1 sprig fresh thyme leaves removed
  • 2-3 cloves of garlic minced
  • salt and pepper
  • 1 cup dry green or brown lentils rinsed and drained
  • 1 bay leaf
  • 5 cups vegetable broth
  • 1 8 oz can diced tomatoes or 4 large roma tomatoes diced
  • 1 cup strong brewed lapsang souchong tea
  • 1 TBSP sherry vinegar
  • 2 TBSP italian parsley chopped

Instructions

  • In a large soup pot or dutch oven, heat olive oil to medium heat.
  • Add leeks, onion, celery, carrot and swiss chard stems (if using) and cook for about 5 minutes until vegetables to begin to release their liquid.
  • Add herbs, garlic, salt and pepper and cook for another 1-2 minutes.
  • Add lentils, bay leaf and broth and tomatoes and bring to a simmer.
  • Cover and simmer for ~30-45 minutes, stirring occasionally and checking to see if more liquid is needed. If soup begins to get too thick, add water or more broth to thin it out.
  • When lentils are cooked and vegetables are soft, remove soup from heat and stir in the tea, sherry vinegar and parsley. Check for seasoning and add more salt and pepper if necessary.
  • Serve immediately, or refrigerate or freeze for later use.

Muligawtawny Soup

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muligawtawny

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Muligawtawny Soup

This delicious and hearty vegan soup is great in any season.

Ingredients

  • 1 TBSP coconut oil I love the flavor of coconut oil in this dish, but a neutral vegetable oil, butter or margarine will work as well.
  • 1 carrot finely chopped
  • 1/2 large yellow onion finely chopped
  • 1 rib celery finely chopped
  • 1 small granny smith apple peeled and chopped
  • 1 jalepeno minced (exclude seeds and membrane of pepper for a less spicy soup)
  • 2-3 cloves garlic depending on taste
  • 2 inch knob of ginger grated
  • 1 TBSP curry powder
  • 1/2 TSP cumin
  • 1/2 TSP garam masala
  • 11/2 cups red lentils
  • 5 cups vegetable broth**
  • 1/2 cup coconut flakes or white rice* optional
  • 1/2 cup lite or full-fat coconut milk
  • salt and pepper to taste
  • chopped cilantro and red onion for garnish

Instructions

  • Heat coconut oil on medium heat and add carrot, onion, celery, apple and jalepeno.
  • Sweat vegetables for 5-10 minutes until starting to soften, then add a generous pinch of salt, garlic, ginger, curry, cumin and garam masala. Cook for another 2 minutes until spices are fragrant.
  • Add lentils and vegetable broth, stir to combine, and bring to a low boil.
  • Add rice or coconut flakes (if using).
  • Cover and simmer for 40 minutes until vegetables and lentils are soft.
  • If you like a smoother texture, puree soup using an immersion blender, food processor or blender.
  • Garnish with cllantro and red onion and serve.

Notes

*I prefer long grain white rice or basmati rice in this dish
**I like Better Than Boullion No Chicken Base
TIP:
Peel and freeze ginger for storage and easier grating. When fresh ginger is needed, remove ginger from freezer and grate using microplane or fine box grater

Italian Wedding Soup (Vegan)

Easy Weeknight Meals, Low Calorie, Main Courses, Soups, Vegan, , , , , ,

 Italian Wedding Soup

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Italian Wedding Soup (Vegan)

This is a delicious and hearty soup. Meat eaters and vegetarians alike will love this comforting soup. Leftovers freeze well.
Servings: 4

Ingredients

  • 1 1/2 TBSP olive oil
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 medium carrot finely diced
  • 1 rib celery finely diced
  • 1 TSP fennel salt or regular salt
  • 1 TSP cracked black pepper
  • 7 cups vegetable broth
  • 2 TSP dried oregano
  • 1 TSP dried marjarom
  • 1/2 TSP crushed red pepper flakes optional
  • 1 cup Isreali couscous
  • 12-15 meatless meatballs*
  • 1 bunch spinach carefully washed
  • 2 TBSP parsley chopped
  • Juice of 1/2 lemon optional

Instructions

  • Heat olive oil on medium heat in a large dutch oven or soup pot.
  • Add onion, carrot, and celery and sweat vegetables until onions are translucent.
  • Add garlic, salt, and pepper and sautee for another minute.
  • Add broth and bring to a boil.
  • Boil for 10 minutes, then add oregano, marjoram, red pepper flakes, couscous and meatballs.
  • Return to a boil and boil for 10 more minutes.
  • Remove from heat and add spinach, parsley and lemon.
  • Serve immediately.

Notes

*I like Trader Joes or Nates meatless meatballs.