Holy Moly Green Gazpacho

Summer is officially here! ☀ Try my “Holy Moly Green Gazpacho” if you want a refreshingly cool summer soup…

INGREDIENTS

• 2 ripe avocados
• 2 Persian cucumbers, peeled and diced
• 1 poblano pepper, deseeded and chopped (if not available, leave out)
• 1 yellow bell pepper, deseeded and chopped
• 2 green onions, chopped
• 1/4 cup of fresh cilantro
• Juice of 2 limes
• 1/4 cup water
• ⅓ cup extra virgin olive oil
• Salt and pepper, to taste

Golden Split Pea Soup

Chocomole’ Black Bean Chili

Split Pea & Parsnip Soup

The weather has cooled off and that makes me crave one thing…SOUP! I scrounged around in my cabinet and my fridge to see what was lurking. I found 2 jars of split peas, and I thought…hmmm, Split Pea Soup!

I had a parsnip on hand so I threw that into the mix, but this soup would also be awesome with a garnet or Japanese yam. I love to cook with yams, as I love their sweetness and heartiness, but I decided to give them a little break this time around.
Most split pea soup is made with ham, but this vegan version is tasty AND good for you!

INGREDIENTS

• 1 tablespoon coconut or olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 1 teaspoon marjoram
• 1/2 teaspoon thyme
• 1 teaspoon smoked paprika
• 3 carrots, diced
• 1 parsnip, peeled and diced into 1/4″ cubes
• 2 cups split peas
• 6-7 cups veggie broth
• 3 dashes liquid smoke (optional)
• sea salt and pepper, to taste

Melt coconut oil in a soup pot over medium heat. Saute onion, garlic and celery until soft. Add herbs and paprika and saute for another few minutes to release flavor of herbs. Add carrots, parsnips, split peas and veggie broth. Stir well to combine. Turn heat to high and bring to a boil. Once boiling lower heat to simmer, cover pot and simmer for about 50-60 minutes or until split peas are soft and mushy, stirring occasionally. Add liquid smoke, if using and season with salt and pepper.

Red Lentil Coconut Curry

Hearty Minestrone Soup

Minestrone soup has always been a favorite of mine. It’s hearty enough for a meal with an awesome side salad. My Dad used to make a mean Minestrone, but he would put meatballs and regular pasta in it. I’ve left out both, and used gluten free pasta shells by Tinkyada as well as an untraditional addition of a garnet yam (you all know I love to cook with yams.) I also used 2 kinds of beans, so you’ll get the protein punch you need and you won’t even miss the meat.

INGREDIENTS

• 1 tablespoon olive or coconut oil
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 carrots, peeled and cut into 1/4″ circles
• 1 medium garnet yam, peeled and diced small
• 1/4 teaspoon of chili pepper flakes (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 6 cups veggie broth
• 1-15-ounce can kidney beans, drained & rinsed
• 1-15 ounce can chickpeas, drained & rinsed
• 1-15 ounce can fire roasted diced tomatoes
• 2 tablespoons of freshly chopped basil
• 1 teaspoon sea salt
• Freshly ground pepper to taste
• 1-1/2 cups cooked gluten free Tinkyada Shells

In a large soup pot, over medium heat, saute the onions, celery & garlic in olive oil until soft. Add carrots and garnet yams and stir to combine. Add dried herbs & chili flakes, if using, stirring into veggies. Cook for about 5 minutes to release the flavor of the herbs, stirring occasionally. Add broth, kidney beans, chick peas & tomatoes. Turn heat to high, cover and bring to  boil. Once boiling, turn to low and simmer for about 20-30 minutes or until potatoes are soft. Remove from heat. Add fresh basil, sea salt, pepper & pasta. Serve in soup bowls with an side salad or some delicious gluten free bread.

White Bean & Sweet Yam Soup with Kale

This soup is hearty and perfect for a cold winter’s day. It’s a delectable combination of savory and sweet and so nutritious too!

INGREDIENTS

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 3 celery stalks, diced
• 2 large garnet yams, peeled and cubed
• 3 cans white beans, drained & rinsed
• 1 tsp dried sage
• 1 tsp thyme
• 6 cups veggie broth or 3 bullion cubes with 6 cups water
• 2 cups lacinto (dino) kale, finely chopped
• 2 tbs nutritional yeast
• sea salt to taste

In a soup pot over medium heat, sauté onion, garlic and celery in oil until soft. Add sage and thyme and stir to combine. Add yams, white beans & broth. Bring to a boil, then turn down to a simmer. Cover pot and simmer until yams are soft, about 20-30 minutes. Add kale and cover to let it wilt. Stir in nutritional yeast and add sea salt to taste.

Zucchini White Bean Soup with Herbs

This is a great summer soup loaded with nutrients, fiber & protein. I love to brown the zucchini first in a skillet to give it a meatier flavor. You can puree it smooth or leave some chunks. It’s a thick soup and very hearty!!

INGREDIENTS

• 4 large zucchini, quartered and sliced into 1/4” pieces
• 2 TBL olive oil, extra virgin
• 1 leek, sliced thin (white part only)
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 3 celery stalks, diced
• 3 red bliss potatoes, cut into ½ inch cubes
• 4-6 cups veggie broth
• 3 cans white beans, drained & rinsed or 5 c. cooked fresh (see below for cooking instructions)
• 1 tsp dried thyme (2 tsp fresh)
• 1 tsp dried crumbled rosemary (2 tsp fresh)
• 1 tsp marjoram
• Sea salt and pepper to taste

In a large skillet, heat 1 TBS of olive oil over medium heat. Saute zucchini until brown.

Meanwhile, in a large stock pot, heat remaining 1 TBL of olive oil over medium heat and sauté onion, leek, garlic and celery until translucent. Add herbs and stir to combine. Add potato, browned zucchini, beans & and veggie stock. Turn up heat and bring to a boil. Once boiling, turn down heat to a simmer and cover pot cooking until potatoes are tender. Add sea salt and pepper and then puree soup using a hand blender or regular blender. If using a regular blender, wait until soup cools before blending. This soup is great if you leave it with some chunks!

COOKING DRIED BEANS

• 1 lb. white beans

Soak beans overnight in a large stock pot. In morning, drain and rinse well. Put back into pot and fill with water covering beans by about 2 inches. Bring to a boil; skim off foam and then lower heat, cover and simmer until beans are tender, 1 to 1 1/2 hours. Drain beans.

Herbed Lentil Soup

This hearty and delicious soup is packed with protein & flavor! An awesome treat served with Daiya Cheese quesadillas

INGREDIENTS

• 1 TBL Extra Virgin Olive Oil or Coconut Oil
• 1 large sweet yellow onion, diced
• 3 carrots, peeled & diced
• 3 stalks celery, chopped small
• 1 large shallot, diced
• 1 leek, white part only, thinly sliced
• 4 cloves garlic, minced
• 5 plum tomatoes, diced or 1 can fire organic roasted diced tomatoes
• 2 TBL Sherry wine vinegar or Champagne Vinegar
• 2 tsp dried tarragon
• 1 tsp dried thyme
• 1 tsp paprika
• 6 cups veggie stock, low sodium or 3 veggie bullion cubes and 6 cups water
• 2 cups French lentils
• 2 bay leaves
• 1 tsp sea salt
• Ground black pepper to taste

Heat oil in a large soup pot over medium heat. Add onion, garlic, leek & shallot. Saute about 10 minutes until onions, leek & shallot are a little brown. Add celery, carrots, thyme, tarragon & paprika. Add tomatoes and the vinegar. Stir to combine. Cover and cook for about 5 minutes.

Add Veggie broth, lentils, bay leaves, salt & pepper. Turn up heat and bring to a boil. Once boiling, cover pot with a lid, turn down heat to a simmer and cook covered for about 45 minutes or until lentils are tender.

Coconut Yam Soup