Split Peas Soup in minutes
by guest chef, Chef AJ author of the cookbook Unprocessed This soup is another winner from our Healthy on a Budget episode. It may take a 15 minutes to wash & chop your veggies. But who new you could cook up a thick delicious hearty soup in six minutes? Simply combine in a pressure cooker; …
Soup of the week
Sweet Potato Black Bean Soup We made this for lunch last Sunday and it lasted the rest of the week. Here it’s served with a Tofu Salad Sandwich. The next night we served it to a friend (with a big Kale Salad) who had stopped by for dinner. Still we had several more lunches. …
Start of Soup Season
One of my inspirations for preparing my Parsnip Butternut Squash Bisque for this weeks podcast actually was last weeks podcast! When Elizabeth Fraser was putting together her Ginger Snap Breakfast Smoothie (if you haven’t seen the episode you should be sure to tune in) and added fresh ginger to the fruits and veggies, I was …
Chickpea and Leek soup with Parsley
This soup recipe is ridiculously easy and just as satisfying. Chickpeas are one of our all time favorite foods and they’re packed with nutrition, boasting high levels of protein, calcium, minerals, and fiber. Chickpeas (aka garbanzo beans) are a part of many different world cuisines and should find their way into your weekly menu. For …
Parsley Tofu
Parsley Tofu This recipe is an old German family favorite. Although when my mother made it, she used chicken, the parsley sauce was always my favorite part of the meal. And, this was one of the first dishes from my childhood that I was able to successfully convert to vegetarian and now it has become …
Tuscan White Beans and Greens Soup
Zuppa di Fagioli e Erbezzone as it’s known in Italy, is hearty and delicious. This recipe is courtesy of friend of the show and frequent guest chef, Cathi DiCocco. Makes 6 quarts Ingredients: 2 pounds fresh shelled cannellini beans OR 1 pound dried beans, soaked overnight & drained OR 3- 17oz. cans beans, rinsed & …
Spinach and Tofu Soup
This is another of my 10-minute soups. Easy, fast, and amazingly flavorful. Use the crinkly-leaved Savoy spinach for this recipe. It stands up better than the smooth-leaved baby types. Ingredients: 8 oz fresh Savoy spinach 1/2 block firm tofu 2 T. vegetable oil 1t. salt 2 1/2 c. water 2 T. soy sauce (add more …
Creamy Parsnip and Ginger Soup
Parsnips are among my favorite root vegetables. Sweet and versatile, they also pack a powerful nutritional punch. Never substitute dried powdered ginger when fresh is called for – the gingery aroma of this soup will make your mouth water! Ingredients 1 T. vegan margarine (or butter) 1 3-in. (or more) piece of fresh ginger, peeled …
Roasted Pumpkin Bisque
Roasted Pumpkin Bisque Serves 4 This easy, festive soup is a beautiful addition to any holiday meal or served as a warm winter supper over braised hearty greens, with a salad, or a sandwich. Be sure to use fresh ginger as it lends a deep peppery warmth that powdered simply can’t deliver. One 2-3 lb. …
Black Bean and Fire Roasted Tomato Soup
Watch how this soup is made. Black Bean and Fire Roasted Tomato Soup ¼ c. olive oil 1½ c. chopped onions (reserve ½ cup for garnish) ½ c. chopped celery 1/3 c. chopped carrots 2-3 medium jalapeño peppers, seeded and diced 3 15-oz. cans black beans, rinsed and drained 8 c. water or stock, or …
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