Archives for soup

Apricot Lentil Iron Booster Soup


1 cup red lentils, rinsed

3/4 cup dried apricots, rinsed and quartered

1 large potato, peeled and cut into 1″ cubes

5 cups water

1 tsp cumin seeds

1/4 cup parsley, finely chopped

1 tsp sea salt

1/2 lemon, juice of

Combine all ingredients, except for lemon and parsley, in pot and bring to boil. Lower flame and allow to simmer for 30 minutes. Transfer about half the soup into blender (an immersion blender in separate container also works great) and purée. Re-combine with soup. Garnish with lemon juice and parsley. Enjoy!!

Garlic Miso Soup


this recipe calls for a blender (preferably, hand-held immersion type)

10 garlic cloves, peeled

2 Tbsp white miso paste (amount may need adjustment)

2 cups water or vegetable or chicken broth

optional garnishings: gomasio, grated turmeric, chopped scallion or parsley

In a pot, cover garlic with water or broth and bring to boil. Lower flame, allowing contents to simmer for about 5 minutes until garlic softens. Pour out about 4 Tbsp of liquid into a small bowl and add miso paste. Using back of soup spoon mash miso paste and liquid together and scrape back into the pot. With immersion blender (or in a traditional blender), blend to desired consistency, adjusting for seasoning (with either more miso paste or a bit of water). Garnish and enjoy!!

Mushroom Soup


2 cups dried porcini mushrooms

3 medium onions, chopped

3 medium carrots, chopped

3 medium potatoes, peeled and quartered

1 Tbsp ghee or olive oil

2 quarts water

sea salt and pepper to taste

sour cream or grated parmesan for garnish (optional)

Rinse mushrooms well to clean off any debris or dirt. Either soak overnight or in hot water for 20 minutes (allow for about 1″ extra of water). Once soft, drain mushrooms reserving the soaking liquid. Chop mushrooms into bite-sized pieces. Heat ghee or oil in a heavy skillet, adding carrots, onions and mushrooms. Sauté on medium flame until onion turns golden, stirring frequently and adding salt and pepper when almost ready. Add 1/2 cup water to make sure all contents of pan are deglazed and can be transferred to saucepan. Once skillet contents are transferred, add water and potatoes. Simmer until potatoes are soft when pierced with a fork. Turn off flame and let sit for about 20 minutes.

Serve with garnish above and/or finely chopped herbs.

Leek Soup

Leek Soup

1 bunch leeks

1 Tbsp olive oil or ghee

1 tsp sea salt

1 tsp raw apple cider vinegar

1 hard boiled egg, chopped

Chop leeks and wash well making sure there is no dirt inside the circles. Add oil to a heated saucepan, followed by leeks. Allow leeks to soften adding salt, vinegar and desired seasonings. Once leeks are cooked through, take off flame and purée with an immersion blender, adding a touch of water to achieve desired consistency. Serve with egg and a bit of salmon roe, if feeling fancy.



Tarragon Beet Soup à Royal

Beet Soup in Acorn Squash


4 medium beets, cooked and peeled*

2 cups water or broth of choice

1 Tbsp olive oil

1 Tbsp raw apple cider

1/2 Tbsp honey

1 tsp sea salt

1/3 cup fresh tarragon leaves

* Canned beets are optional

Combine ingredients (except tarragon) in pot and bring to boil. Simmer for a minute or two and transfer to blender, adding tarragon. Taking care not to burn, blend for a minute. Plate and enjoy with a dollop of crème frâche. For a festive occasion, serve soup in roasted acorn squash.**

**To roast squash, preheat oven to 350F. Halve and pit squash, set face up on a roasting pan and rub with olive oil. Roast for 50 minutes or until flesh is soft.