Winter Soups to Warm the Soul

 

Curried Red Lentil Soup – Serves 8

2 tbsp good vegetable oil

1 bag (2 cups) red lentils, rinsed clean, debris removed

2″ piece of fresh ginger, peeled and grated

2 tbsp of your favorite curry powder

2 tbsp ground cumin

1 tsp dried or fresh chili pepper (optional)

2 onions, chopped

4 garlic cloves, chopped

4 celery stalks, chopped

2 medium sweet potatoes, peeled and diced

8 cups vegetable broth, water, or stock*

*Tamari or salt to taste – Not needed if you are using veggie broth with added salt – You can also add a piece of Kombu – a sea vegetable found in health stores and Asian markets – it helps to digest beans more easily. See photo below*

Chopped fresh basil or green onions for garnish (optional)

-Sauté spices, ginger, onion, garlic, celery and sweet potatoes in oil until soft, 5-10 minutes

-Add lentils and broth

-Simmer gently, covered, stirring occasionally for 20 minutes, or until lentils are soft and break apart

-Adjust seasonings, if needed

-Ladle into bowls and garnish with fresh chopped basil or scallion

*

Serve with toasted naan, and a simple green salad for a complete meal.

Cauliflower Puree with Garlic and Parmesan

Cauliflower is a delicious cruciferous veggie with anti-inflammatory and anti-cancer properties. Even your most finicky critic will love it prepared this way! It’s smooth and creamy comfort food through and through.

Serves 4

1 large head of cauliflower broken into florets

2 cloves garlic peeled

2 cups water, divided

1/4 tsp salt

2 tbsp butter, or non-hydrogenated butter spread

1/4 cup good grated parmesan cheese

1/2 tsp ground white pepper

Optional: Few sprigs of herbs for garnish such as parsley or chives

-Place cauliflower, garlic, salt and 1 cup water in a sauté pan

-Cover and simmer over low heat until cauliflower is very soft, about 20 minutes, adding water if needed. Water level should be about 1/2″

-Remove from heat, and use an immersion hand blender* to puree cauliflower until smooth

-Add butter, parmesan, and pepper, blend until smooth, and thin with additional water if needed to desired consistency

-Garnish with herbs if desired

*If you do not have an immersion blender, use a traditional blender or food processor

15 Minute Miso Soup

Serves 4

Miso has both cardiovascular and digestive benefits, and helps maintain healthy flora.

8 cups water, vegetable broth, or dashi*

2 tbsp dried wakame (sea vegetable found in Asian markets and health food stores)

1 cup firm tofu, cut in small cubes

8 tbsp white miso

1 cup chopped green onion

Optional: 4 dried mushrooms, such as shitake

-Reconstitute wakame in small amount of water

-In a large pot, heat water, vegetable broth or dashi

-Add mushrooms if desired, then remove once they are soft, slice, and add back to broth

-Place miso in a bowl, and thin out by adding about 1 cup of broth and mixing to create a slurry, then add back to soup pot

-Stir to incorporate

-Add tofu and wakame

-Allow ingredients to heat, but do not bring to a boil

-Divide among 4 bowls and garnish with green onion, if desired