Carrot-Ginger Soup

This is another I found online and had to modify. The original uses butter instead of oil, and milk or cream instead of soy milk. I added the tofu at the end for protein. Dad LOVED it, having two bowls, and said it tasted great! The rest of us enjoyed it too and I would definitely make it again just for me.

There is a lot of chopping prep but I threw it all in the food processor.

6 Tablespoons coconut oil

1 large onion, chopped

1/4 cup fresh ginger, minced

3 cloves garlic, minced

3 to 4 cups chicken or veggie stock

1/2 cup (soy) milk or cream (optional)

1 pound carrots, peeled and chopped

2 Tablespoons fresh lemon juice

1 teaspoon curry powder

Salt and black pepper to taste

Fresh parsley or chives for garnish

Heat oil in soup pot. Add onion, ginger and garlic and sauté for 15 to 20 minutes.

Add stock, milk or cream (if using) and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are very tender (about 45 minutes).

Puree soup in a blender or food processor. Add 1/2 package soft tofu at this point if desired. It helps to crumble it first.

Season with lemon juice, curry powder, salt and pepper. Sprinkle with parsley or chives. Paprika looks pretty on it, too. Serve hot or cold.

Cream of Spinach Soup

I was in a spinachy sort of mood tonight and went searching for a soup recipe. Everything I found either didn't look so great or required stuff I didn't have, so I used 3 different recipes as a reference and made up my own. Dad loved it, and so did I!

Cream of Spinach Soup

1 onion, chopped
4 cloves garlic, chopped
3 Tbsp. olive oil

Saute the veggies until translucent. Add:

5 cups vegetable stock
1 tsp. sea salt
1/2 tsp. Cajun seasoning (we use Slap Ya Mama. No sugar or MSG)
1 Tbsp. Braggs or soy sauce

Simmer for 20 minutes, then add:

16 oz. frozen spinach
3/4 cup cooked quinoa

Bring back to a simmer and cook for 5 minutes.

Puree the soup (I use a stick blender). Stir in 1-1/2 cups milk of your choice (I used rice milk), optional. If you would like thicker soup, whisk in some potato flakes. Or, you could add a potato or two to the soup from the start.

Taste and adjust seasonings. I added more salt, and some cayenne pepper.

I didn't think it needed any potato flakes. The quinoa thickened it up nicely, added a ton of great protein and the taste went very well with the spinach.

Next time I'll add 2 or 3 celery stalks to the veggies, and maybe some kale.

Cream of Celery Soup

This was a huge hit resulting in Dad eating three bowls. It's hearty but not heavy. Hubby and kids liked it, too (those who tried it, anyway!)

Cream of Celery Soup

12 large celery stalks
2 T olive oil, divided
1 large onion, chopped
8 cloves garlic, minced
2 T garbanzo bean flour (use regular if desired and if gluten is not an issue)
4 medium potatoes, peeled and diced
water (as needed to cover)
1 cup vegetable stock
2 tsp seasoned salt. I used "Jane's" with a side of "Slap Your Mama".
1/4 c mixed chopped fresh parsley and dill
1/4 c celery leaves
1 to 1-1/2 cups soy, rice or almond milk, as needed
Salt and freshly ground pepper to taste
Chopped fresh dill or parsley, celery seeds for garnish

Trim 10 stalks of celery and cut into 1/2-inch dice.
Trim the remaining 2 stalks, cut them into 1/4-inch dice, and set aside.

Heat a tablespoon of the oil in a large soup pot.
Add the onion and garlic and saute over moderate heat until the onion is lightly golden.
Sprinkle in the flour and stir it in until it disappears.
Add the 10 stalks of celery, the potatoes, and just enough water to cover. Add stock.
Bring to a boil, then add the seasoning mix, fresh herbs, and celery leaves.
Simmer over low heat until the vegetables are tender, about 25 minutes. Remove from the heat.

With a slotted spoon, transfer the solid ingredients to the container of a food processor or blender and puree, in batches if necessary, until very smooth. I used a stick blender and did it right in the pot!

Stir back into the soup pot.

Return to very low heat and add enough milk to achieve a slightly thick consistency.

*Note: I didn't find that the milk made it thick. I added the full cup and a half, but added about 1/4 cup of potato flakes after that to thicken it. Next time. I will compensate by adding an extra potato to the pot instead.

Heat the remaining 1 tablespoon of oil in a small skillet.
Add the reserved celery and saute over moderate heat until it is touched with golden spots.
Add to the soup, then season to taste with salt and pepper.
Serve at once, or allow the soup to stand for an hour or so, then heat through as needed.
Garnish each serving with chopped dill or parsley.

I will be making this again, for sure. Real comfort food!

Tomato Soup

1 large onion
2 ribs celery
2 T olive oil
2 large cans tomatoes (whole or diced for chunky soup; pureed for smooth, of course it doesn't matter if you're going to blend it anyway)
4 cups vegetable broth
1 tablespoon oregano
1 teaspoon rosemary
1/4 teaspoon cayenne (or to taste)
6 WHOLE cloves garlic
1 tablespoon minced parsley
salt and pepper to taste

Soy or rice milk, if desired, for serving

Sauté the onion and celery in the olive oil in a large saucepan. When the onion is translucent, add the tomatoes, broth, oregano, rosemary, garlic and cayenne. Simmer for 20 minutes.

Transfer half of the soup to the blender, and puree until fairly smooth. If you'd like a chunky soup, add the blended half back to the pot. For a smoother soup, blend the rest of the soup and return it to the pot. (I used an immersion blender and pureed the whole thing right there in the pot).

Add the parsley and salt and pepper to taste, and simmer for about 10 minutes to allow the flavors to blend. Taste the soup, and if it is too acidic, add a little agave nectar or sugar, just enough to take the edge off. Ladle into bowls, and stir a little soy or rice milk into each.

This recipe served 10 people along with grilled cheese sandwiches, with enough soup leftover for Dad to have for lunch tomorrow.

Yellow Split Pea Soup

This was thick, colorful, and full of flavor.

1 package yellow split peas

Cover with water, about an inch over the peas. Bring to a boil and simmer for 30 minutes. Drain and rinse; return peas to pot.

Add:

4 cups vegetable stock
3 carrots, chopped
2 ribs celery, chopped
1 small onion, chopped
2 cloves garlic, minced
1/4 cup pearl barley, brown rice or quinoa (rinsed well)
1 tsp. salt

Simmer for at least 30 minutes. If you use brown rice, you'll need about 50 total.

10 minutes before serving, add:

1/4 tsp. sesame oil
1/4 cup chopped fresh tomato
1/4 cup chopped fresh zucchini
salt and pepper to taste.

You can make this with green split peas, but the color here is really gorgeous!