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
