Creamy Red Lentil Mushroom Soup

I love soups! There is no sense hiding my soup love from the world. To add to that, I believe creating new soup recipes has become my specialty of sorts. In fact, I secretly dream of publishing a vegan soup cookbook in the near future. I made this Creamy Red Lentil Mushroom soup when my refrigerator content was depleted of goods. However, my refrigerator did contain a package of Baby Bella mushrooms and some raw slivered almonds, hence this soup creation. While I would like to remain humble about my culinary abilities, I do believe this soup is one of my best soup recipes yet. It is creamy, satisfying, and so freaking good for you. Try making it if you dare.

Aside from that, my other love currently is this winter season. I am sure you have heard about a gigantic snow storm enveloping Massachusetts. In Boston, Massachusetts where I reside, the snow was cumbersome at times, but mostly, it was beautiful.

The calm before the storm. View of Boston's Charles River. 

Sure there are snow mounds on the sidewalks making it difficult to walk, but I am willing to accept this burden for the sake of having snow. Peace out!

That's our car hidden in the snow blanket. By the way, I am wearing fake fur on my head. 

Creamy Red Lentil Mushroom Soup

Ingredients
1 tablespoon sunflower or vegetable oil
1 medium onion, finely diced
1 (24-oz package) Baby Bella mushrooms, sliced
2 medium carrots, peeled and sliced
1/2 cup red lentils
1 teaspoon sea salt
Freshly ground black pepper, about 1/4 teaspoon
1 teaspoon dried dill
1 teaspoon Italian seasoning
2 teaspoons nutritional yeast flakes
1 bay leaf
6 cups strong vegetable broth
1/2 cup raw slivered almonds or raw cashews for the cream, soaked in water for 2 to 3 hours
*See below for instructions on how to make almond or cashew cream.

Creamy Red Lentil Mushroom Soup

Directions
In a large soup pot, sauté the onion in oil over medium-high heat, for 3-4 minutes. Add mushrooms and continue sautéing for another 5-6 minutes. Add carrots, red lentils, all the spices and vegetable broth. Mix all of the ingredients in the soup pot, cover and bring to a boil. Once boiling, lower the heat to medium-low and cook for about 15-20 minutes until the lentils are cooked. The lentils should be almost mushy consistency. Turn off the heat and add the almond cream. See below for instructions on how to make almond cream. Mix in the almond cream and taste of additional seasonings. Serve with your favorite hunk of bread. Garnish with your favorite herb. I used parsley. Store in the refrigerator for up to one week.

Big hunk of bread! 

Almond Cream Directions 
First soak the raw slivered almonds in water for 2-3 hours prior to making this soup. All you have to do is place 1/2 cup of raw slivered almonds in a medium bowl and completely submerge them with room temperature water. Follow the same directions if using cashews. Leave the soaking almonds on your counter. After 2-3 hours of soaking, drain the almonds and place them in a blender or a food processor with about 3-4 tablespoons of room temperature water. Blend until a very smooth consistency. That's it!

The almond cream adds a silky and rich flavor to this soup. 

Cream of Spinach Soup Without the Cream and Eating Our Emotions

This morning I stepped on the scale and noticed a significant change in the number I have been accustomed to. "What the frack?" I uttered to myself. The answer was clear. I fell into my old habit of eating larger quantities of food in response to my feelings.

When I came back from visiting Poland recently and after spending a month there with my family, it was difficult to adjust. Then Othello, my 15 year old kitty, became ill, followed by passing away prior to the holidays. The combination of both was the induction to eating my emotions. Of course, now I know better than to succumb to this behavioral pattern for too long. This is backed up by my professional training, but also through prior experiences with this issue. For me, eating larger quantities of food in response to my feelings during the times of emotional distress is not necessarily about making myself feel better, but rather, it is a maladaptive response I have utilized to quiet my internal dialogue.

I continue to practice being kinder to myself and steer clear from obsessive thinking about this or that. I try to remember that it is not all that important what did not go well in the past, yesterday, or even this morning. I focus on the present.

With that in mind, I am going back to eating what I enjoy eating the most, which is soups.

Cream of Spinach Soup 

Cream of Spinach Soup Ingredients
1 tablespoon olive oil
1 medium onion, coarsely chopped
1 pound red potatoes, peeled and coarsely chopped (about 7-8 small red potatoes)
1/2 pound baby spinach, washed (add at the end)
6 cups strong vegetable broth
1 teaspoon sea salt
Freshly ground black pepper to taste (about 1/4 teaspoon)
2 bay leaves
1 teaspoon marjoram (if you can't find it, substitute with Italian seasoning)
1 teaspoon coriander
1/2 teaspoon crushed red pepper flakes, optional
1 tablespoon nutritional yeast flakes

Easy to make and kind of fancy pants, don't you think?

Directions
In a large soup pot, sauté the onion in olive oil, over a medium heat for about 5 minutes. Stir often. Add the potatoes, all the spices and vegetable broth, cover and bring the soup to a boil. Once boiling, lower the heat to medium-low and cook until the potatoes are fork tender, but not mushy, for about 15 to 20 minutes.

Remove bay leaves, add the spinach and allow it to wilt for about 2 minutes. Turn off the heat and blend the soup with an immersion blender to a smooth consistency. If you do not have an immersion blender, regular blender will work too. In that case, transfer the soup to a regular blender in small batches and be sure not to burn yourself. Now that the soup is a smooth and creamy, taste it for additional seasonings. Adjust it to your taste. Serve it with vegan sour cream or without. Store in the refrigerator, in a closed container for up to one week.

Peace out!

Quick Creamy Tomato Soup and Happy New Year!

I hope you celebrated New Year's the way you imagined it and that 2015 will be a great year for you. There are no New Year's resolutions for me this year. I have stopped dwelling on past years and I have stopped making New Year's resolutions for some time now. The year 2015 will be as it comes and I am ready. I have gained all I could from dwelling in the past. Similarly, I have surmised waiting for the future me - a better me - is a waste of time, which is why I choose to live in the present now. Of course there is nothing wrong with self-improvement coupled with a set achievement date. However, I have noticed this type of thinking has stopped me from enjoying myself and participating in life for too long. Now, I work on self-improvement in the present and without a set date of completion. I try to live in the present to the best of my abilities. Living this way is a skill I am continuing to learn through daily practice. The longer I practice, the easier it becomes.

For example, I have to admit I lost my holiday spirit when my sweet 15 year old feline friend Othello passed away just before the holidays. I kept focusing on what ifs and I was not able to focus on the present. After all, there were other furry buggers asking for attention and I was not there for them mentally.

Handsome boy sitting on his pillow last summer. The extra leg belongs to my other cat Lilah. 

Even though everything was different and nothing was the same, I made a small step towards living in the present during this difficult time. I purchased a Christmas tree. Did it work? The Christmas tree was almost magical to look at coupled with providing a wonderful diversion of sorts. I enjoyed looking at Dude, 4 year old feline youngster depicted below, checking out the tree.

Dude and his tree. 

Getting a Christmas tree did not bring Othello back, but it helped me with continuing to move forward. Now onto the recipe.

Creamy Tomato Soup. I served it with grilled "cheese "sandwich. 

Creamy Tomato Soup Ingredients
1 tablespoon olive oil
1 medium sized onion, coarsely chopped
1 cup vegetable broth or water
1 (28-oz can) crushed tomatoes
1 cup unsweetened soy or almond milk, add at the end
1 teaspoon sea salt
Freshly ground black pepper to taste, about 1/4 teaspoon
1/2 teaspoon crushed red pepper flakes, optional
1/4 teaspoon granulated garlic
1 teaspoon Italian seasoning
1 teaspoon turbinado raw cane sugar

Directions
In a large soup pot, heat olive oil over a medium heat. Add the onion and sauté it for about 6-10 minutes. Stir often. Now add all the spices, crushed tomatoes and vegetable broth or water. Bring to a boil. Once boiling, lower the heat to medium-low and cook for about 15-20 minutes. Stir often. Turn off the heat, add the plant milk of choice and stir. Blend the soup with an immersion blender to a very smooth consistency. Taste for additional seasonings and adjust accordingly. If you do not have an immersion blender, use a regular blender.

Tip: glass blenders are better choice for this job in comparison to plastic blenders because glass does not stain. Tomato soup will most likely stain your plastic blender.

Store the soup in a closed container and in the refrigerator for up to one week.

Rock on!

Vegetable "Veg-Out" Soup and Apartment Hunting

Although I am not looking forward to moving yet again, since my lease expires in August it is time to find another dwelling. I should probably get a trophy for most moves in the time period of 10-years, but then again, I am ready to retire the idea of such a trophy and settle in a place for a longer period of time. I guess I am not going back to NYC anytime soon. I have grown fond of Boston, and living here is just fine with me.

Apartment hunting is the only type of hunting I will ever engage in, and as much as I like seeing other apartments and having a front row seat view to how others live, I am in a sense over it. Instead, I would like a perfect apartment to come to me. I know! The audacity!

I feel the same way about food sometimes, meaning I want to eat something great, but I feel low in energy to execute that feeling into a dish. I made Vegetable "Veg-Out" Soup on a day like that, and I was pleased with the results.

Try it for yourself and be sure to let me know how it turned out.

Cheers!

Vegetable "Veg-Out" Soup

Vegetable "Veg-Out" Soup 

Ingredients
2 tablespoons olive oil
1 onion, finely diced
4 carrots, peeled and diced
2 large garlic cloves, minced
1 (10-oz) package mushroom of choice, sliced (use the stems!)
2 small/medium yellow squashes, ends trimmed, sliced into half-moons
3 cups fresh spinach, packed
1 (15-oz) can garbonzo beans/chickpeas, rinsed and drained
1 cup brown rice or grain of choice
7 cups vegetable broth
Freshly ground black pepper (about 1/4 teaspoon)
2 teaspoons sea salt (use more or less depending on preference)
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 teaspoon tarragon leaves
1 teaspoon thyme

Looking good! 

Directions
In a large soup pot, sauté the onion, carrots and mushrooms over a medium heat in olive oil, for about 6-7 minutes. Add garlic and continue sautéing for another two minutes. Add a splash of water if necessary to prevent from sticking to the pot. Stir often.

Add all the seasonings, brown rice, and vegetable broth. Cover and bring to a boil. Once boiling, lower the heat to medium-low and cook for 35-45 minutes until the rice or grain of choosing is cooked.

Fifteen minutes before the soup is ready, add the squash and garbanzo beans to the soup pot, and finish cooking the soup until you reach the 35-45 minute mark.

Turn off the heat, add the spinach, and stir. The spinach will wilt on its own without the need for further cooking.

Taste for seasonings and add more salt or pepper or both depending on preference. Use an immersion blender to blend 1/3 of the soup in the soup pot to create thicker consistency. Alternatively, transfer 4 to 5 cups of soup to a blender and blend until smooth, and add it back to the soup pot.

Enjoy! 

Eat! 

Red Cabbage Beet Soup and Good-Bye Winter!

Alas! the winter has left, and I am still struggling with accepting the inevitable entry of a warmer season. It takes me a while to get used to it, and from hearing others talking about their excitement of winter being gone, I feel alone in my season preferences. However, it is COOL to be different, so there!

I refuse to stop making soups, and will continue making them until winter rolls around yet again. If you are a soup fan like me, you will enjoy this strange soup conception I came up with below. It works flavor wise, and most importantly, it is really easy to make.

Cheers soup lovers!

Red Cabbage Beet Soup. I served it with cooked red beans and a 'hunk' of bread. 

Red Cabbage Beet Soup

Ingredients
1-2 tablespoons olive oil
1 medium onion, finely diced
4 carrots, peeled, and diced
1 medium red cabbage, outer leaves and core removed, shredded or thinly sliced
3-4 medium/small beets, peeled and chopped
4 garlic cloves, minced
1 (28-oz can) crushed tomatoes
1 teaspoon or more sea salt, depending on preference
Freshly ground black pepper to taste (about 1/4 teaspoon)
1 teaspoon marjoram
1 teaspoon coriander powder
1 tablespoon ground cumin
6 cups vegetable broth (additional cup may be added if too thick)

*1/2 cup cooked red beans per one serving of soup, for garnish (optional)

Directions 
In a large soup pot, sauté the onion and carrots in olive oil over a medium heat for about 8 minutes. Add garlic, and all the spices, and continue sautéing for another minute or two. Add a splash of water if necessary to prevent from sticking.

Add the remaining ingredients, stir, cover and bring to a boil. Once boiling, lower the heat to medium-low and cook for about 45 minutes, until the beets are fork tender. If the soup gets too thick, add another cup of vegetable broth during cooking.

Turn off the heat, taste for salt, and add more if necessary. The soup should be sweet, but not that sweet. Confusing? Let me explain. You want to taste the sweetness of the beets in this soup and when adding too much salt, the beet flavor will not come through.

Use an immersion blender to blend the soup, but not entirely. Leave some chunks of beets and cabbage for texture. Serve with cooked beans on top and vegan sour cream if you have it.

Eat!

Split Mung Bean Barley Soup and End of Days

Do not be alarmed! End of days for me right now equates with graduating in 4 weeks with a Master's Degree. I did not think I could do it given my doubts and such...I will share these struggles with you another time.

While I am unable to look beyond graduation right now, considering current school work and all the stress that it entails, I feel the wave of uncertainty and change rushing towards me. 

Although it is easier to be swept over, I choose to ride this wave out, but I fear my lack of having a surfboard. I should TOTALLY get one DUDE! Gnarly...

Split Mung Bean Barley Soup

Ingredients
1-2 tablespoons olive oil
2 small leeks, cleaned, ends trimmed, thinly sliced
4 carrots, peeled, thinly sliced
4 garlic cloves, minced
1 teaspoon Himalayan pink salt (any type will work)
Freshly ground black pepper to taste (about 1/4 teaspoon or more)
1 teaspoon coriander powder
1 tablespoon marjoram
1/4 teaspoon ground allspice
1/2 cup barley (any type will work)
1 cup peeled, split mung beans
7-8 cups vegetable broth, depending on soup consistency preference
Fresh parsley, chopped (optional)

Need a soup hug? I certainly do! 

Directions 
In a large soup pot, sauté the leeks, and carrots in olive oil, over a medium heat, for about 6-10 minutes. Add a splash of water, if necessary, to prevent from sticking. Stir often. Add garlic, and all the spices. Cook for another 2-3 minutes. Don't burn the garlic and add another splash of water, if necessary. I use the water trick all the time!

Add barley, mung beans and 7 cups of vegetable broth. Cover and bring to a boil. Once boiling, lower the heat to medium-low and cook for about 35-45 minutes, until the beans are creamy and the barley is fork tender. If the soup gets too thick for your liking, add another cup of vegetable broth while cooking.

Taste for salt and pepper and season according to your taste. Garnish with parsley and serve with a 'hunk' of bread. I did not have a hunk, so I went hunk-less. No worries though, the soup was great without.

Cheers!

Easy Chickpea Soup and I Dig Chickpeas!

I dig chickpeas! There was a time in my life when I was eating chickpeas all day, everyday!

Easy Chickpea Soup

Shocked? Honestly, I did not think you would be. The purpose of this question is to solely gauge your attentiveness and such...

Filling and good for you! You can't beat that with a stick or two spoons, in my case.

Easy Chickpea Soup with Millet - surprise! 

Ingredients
1-2 tablespoons vegan butter/olive oil (I used vegan BUTTARRR!)
1 large onion, finely chopped
4-5 garlic cloves, minced
4-5 medium sized carrots, peeled and shredded
1 tablespoon thyme
1 tablespoon marjoram
1/2 teaspoon turmeric
2 tablespoons nutritional yeast
3 tablespoons chickpea flour, to thicken  (add at the end)
3-4 cups cooked chickpeas
7 cups strong vegetable broth (I used mushroom broth)
Salt and freshly ground black pepper to taste

Millet Ingredients 
1 cup millet
2 cups strong vegetable broth
1 large bay leaf
1 teaspoon vegan butter/olive oil (optional)
Salt and pepper to taste (optional)

I don't usually eat with two spoons, but in this instance, I am making an exception ;) 

Directions
Prepare the millet first. Toast the millet over a medium heat in medium/large sauce pan. No need to add fat when toasting. Be sure to pre-heat your sauce pan prior to beginning the toasting process. Continue toasting for about 5 minutes, and stir often. Add vegetable broth, bay leaf and vegan butter/olive oil, if using. Season with salt and pepper, if using. Stir, and bring to a boil.

Once boiling, lower the heat to medium-low, cover and cook for about 15 minutes, until the broth has evaporated. Turn off the heat, keep covered, and allow to sit for 10 minutes. Fluff with a fork when ready to serve.

*Don't have millet? No worries! Use favorite grain instead.

Mighty, mighty chickpea!

Now, let's make the soup.

In a large soup pot, sauté the onion, and shredded carrots in vegan butter, over a medium heat, for about 6-8 minutes. Add garlic, thyme, marjoram, turmeric, nutritional yeast, salt (about 1/2 to 1 teaspoon depending on broth seasoning) and freshly ground pepper (about 1/4 teaspoon) and continue sautéing for another 2 minutes or so. Add a splash of water, if necessary, to prevent from sticking.

Add vegetable broth, and bring to a boli. Once boiling, lower the heat to medium-low, add chickpeas and cook for about 10 minutes, until the chickpeas are heated through and the carrots are soft.

Turn off the heat. Ladle a cup of prepared soup into a bowl, combine with 3 tablespoons of chickpea flour. Use a whisk to combine and add it back to the soup. Stir, and taste for seasonings. Serve over 1/2 cup of millet and garnish with herbs of choice.

Cheers!

I served it with chopped dill because dill is awesome! 

Yellow Split Pea Kale Stew and Snowzilla

Yellow Split Pea Kale Stew

Today is a snow day or as I affectionally call it - snowzilla - here in Boston, MA. I am glad I made this stew last night to keep me warm. I will take a bowl of stew or soup any day over wearing a sweater. I hate wearing sweaters!

Last night, I watched a Dexter marathon while eating this stew. Perfect for a cold night filled with suspense and uncertainty.

Furthermore, I took a few pictures from my window for you this morning, to illustrate the snowzilla in question. 

Commonwealth Avenue Mall Park

Another one...

The brownstones look amazing layered with snow.

Yellow Split Pea Kale Stew

Ingredients
1 tablespoon olive oil
1 large onion, diced
2 large carrots, peeled and diced
4-5 garlic cloves, minced
1 cup yellow split peas
1/2 cup barley or grain of choice
1/2 pund kale or 1 bunch kale, washed, rough stems removed
7 cups vegetable broth
1 teaspoon sea salt
Freshly ground black pepper to taste
1 tablespoon marjoram
1 tablespoon ground cumin
1 tablespoon smoked paprika
Zest of half a lemon
2 tablespoons freshly squeezed lemon juice (add at the end)

I like to eat mine with toast. 

Directions
In a large pot, sauté the onion and carrots in olive oil over a medium heat, for about 10 minutes. Add garlic along with all the spices and lemon zest. Continue sautéing for another minute or so.

Add yellow split peas, barley, and vegetable broth. Cover, bring to a boil, and cook for 50 minutes to one hour, until the barley and split peas are cooked. Stir occasionally.

About 15 minutes before the stew is ready, add the kale.

Turn off the heat, and add the lemon juice. Taste for seasonings and serve.

Eat!

Christmas Borscht/Beverage - To Your Health!

I was talking to my mom the other day. She lives in a land far away, also known as Polandia.

We were discussing serious stuff, mainly how we both love a beet beverage that is often served during Christmas time along with tiny mushroom dumplings.

After much deliberation, both of us have decided to make it. So here it is peeps. Enjoy! 

Even though it looks like a soup, this is what happens when you add dumplings to the beverage. If you are looking to make beet soup, the recipe for it lives here. Cheers!

Christmas borscht/beverage with mushroom dumplings.  Artwork by Andy Warhol. 

Christmas Borscht/Beverage 
Please note this recipe requires 2 days to make. On the bright side, cooking is not necessary!

Ingredients
6-8 medium sized beets, peeled and sliced (thin slices are not mandatory, so slice as you please)
8 cups of hot water, not boiling
2-3 cloves of garlic, whole
2 teaspoons raw cane sugar
Salt and freshly ground pepper to taste (I used about half a teaspoon of each)
1 piece of whole wheat bread crust
Dried dill weed for garnish (add at the end)

Additional: large glass jar to accommodate 8 glasses of water, cheese cloth, and twine.

Directions
First, fill your tea kettle all the way, and bring it to a boil. Once boiling, turn off, and wait about 10 minutes before using it for this recipes.

Use a large glass jar for this recipe - I used a glass container which I store my flour in. Do not use plastic! Place the beets in the jar along with the garlic cloves. Pour 8 cups of hot water that you have prepared in the kettle. Add sugar, salt and pepper. Mix, and add the whole wheat bread crust.

Cover with cheese cloth, use twine to secure the jar, and leave it on the counter (do not refrigerate!) for two days. Like this.

Waiting and waiting...

Once the beverage is ready to consume, season with additional salt and pepper, and add dill weed. Use a mesh sieve to separate the beets, garlic and crust. Be sure to heat the beverage first before drinking or serving it with the mushroom dumplings.

Store in a container in the refrigerator for up to one week. I would not recommend making this recipe in the summer.

*Note
Do not throw away the beets. Bake them in the oven with a bit of olive oil, and spices of choice.

Drink! 

Smoky Yellow Split Pea Soup and Midterms

Smoky Yellow Split Pea Soup

It is Midterms Season for me, and this time I am planning on making things right with the world. Mainly, I hope to write my papers at least two days ahead before they are due rather than leaving the work for the night of.

In the past (recent past), the rebel in me wanted nothing to do with thinking about papers until I REALLY had to think about them. Now, I deem that doing this to myself is not conducive to my well being. So no more of that! I just said it and wrote it, therefore, it must come true.

Midterms aside, I made this soup on a whim, using whatever I had on hand. I thought it tasted great. The soup is really filling, and is easy to make. It is also affordable. When/if you get bored with eating soup all week, try it over pasta, baked potato or mashed potatoes. You can also use it as a binder in your favorite vegan patty recipes. Cheers!

Great with bread! 

Smoky Yellow Split Pea Soup

Ingredients
1-2 tablespoons olive oil
1 pound yellow split peas
1 medium onion, finely chopped
4 small carrots, peeled and finely chopped
1-2 teaspoons sea salt
Freshly ground black pepper to taste
1 tablespoon paprika
2 tablespoons liquid smoke
1 tablespoon marjoram
1-2 tablespoons fresh thyme
8 cups vegetable broth
Splash of hot sauce to taste

Directions
In a large soup pot, sauté the onion and carrots in olive oil, over a medium heat, for about 6 minutes. Stir often. Add salt, pepper, paprika, liquid smoke, marjoram, and fresh thyme. Mix and continue cooking for another minute or so.

Add yellow split peas, and vegetable broth, cover, and bring it to a boil. Once boiling, lower the heat to medium-low, and cook for about 1 hour until the split peas are soft and creamy. Turn off the heat, and taste for salt. Serve with a splash or two of hot sauce, piece of favorite bread or over a baked potato.

Eat! 

Apple and Butternut-Squash Soup with Farro

Apple and Butternut-Squash Soup with Farro. 

Do you ever experience days where you feel disconnected, out of touch and defeated? Well, I feel that way a lot lately and soup helps me with pulling myself together.

The Fall season has a lot to offer in terms of its food bounty, including apples, pumpkins, squashes, and my favorite: horror movies (not part of Fall food bounty). Tis the season!

Cheers!

Apple and Butternut-Suash Soup with Farro

Ingredients 
1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
1 medium butternut-squash, peeled, seeds removed and diced
2 apples, peeled, seeds removed and diced
3/4 cup red lentils
1 teaspoon sea salt
Freshly ground black pepper
1 tablespoon pumpkin pie spice
1 tablespoon dried thyme
1 teaspoon dried basil
1 tablespoon dried rosemary leaves
1 large bay leaf
1-2 teaspoons raw cane sugar (optional, add at the end)
6 cups vegetable broth

1 cup cooked farro (use different grain to make it gluten-free or skip it all together)

Directions
Prepare the farro first according to package directions. I cooked mine in vegetable broth, and did not add any salt.

In a large soup pot, sauté the onion in oil for about 5 minutes. Add the garlic and all the spices, including salt, pepper and bay leaf. Sauté for about 5 more minutes, and stir often. Add a splash of water if necessary to prevent from sticking. Add butternut-squash, apples, red lentils and vegetable broth. Stir, cover, and bring to a boil. Once boiling, lower the heat to medium-low and cook for about 20-25 minutes until the squash is soft and the red lentils are creamy.

Turn off the heat, remove bay leaf, and puree the soup with an immersion blender until very smooth. Regular blender works well too. Taste for salt and pepper, and add the sugar if you desire for the soup to taste sweeter. I added 1 teaspoon of sugar to mine.

Serve with cooked farro.

Eat! 

Sorrel Soup # Vegan MoFo

Sorrel Soup. Typically, it is served with sliced boiled egg. Avocado would be great in this instance. I ran out!

This week is passing by with a speed of a race car, leaving traces of uncertainty, awakening, and doubt. It is my second week of final year of graduate school and my first week of a new internship. There is a lot of beginnings and experiencing new things. I feel out of sorts.

One of my classes involves having a blog (another one) and playing a video game (I am not a gamer!) with my fellow classmates. While I was completely aware of these requirements when registering for this class, I still signed up for it. What does that mean? Aside from welcoming voluntary feelings of discomfort (in this instance), I think trying out new things is a good thing.

Life is about struggles and pushing yourself forward no matter what the obstacle. If you are not feeling anything, then you are not living. Let's start living, shall we? How about we begin with making this soup? There should be minimal frustration involved in this process.

The soup is quick and easy to make when you have a jar of sorrel leaves on hand. The only ingredients listed on the jar should be sorrel leaves, water, salt and some type of acid, such as lemon juice. Some have egg yolks in them, so watch out for that.

If you are not able to find sorrel leaves in a jar, you can use fresh leaves instead. See note below. Cheers!

Sorrel leaves can be found in European grocery stores. 

Ingredients
1 (11.28-oz) jar sorrel leaves*
1 tablespoon vegan butter or oil of choice
1 medium size onion, finely chopped
4 medium size carrots, peeled and chopped or shredded
1 bay leaf
3-4 small potatoes, peeled and chopped
Freshly ground black pepper to taste
1 tablespoon dill weed
4 cups vegetable broth
1/2 to 3/4 cup unflavored plant milk of choice

Directions
Sauté the onion in butter or oil in a large soup pot for about 5-6 minutes. Add carrots, sorrel leaves with all the liquid, bay leaf, potatoes, pepper, dill weed, and vegetable broth. Cover and bring to a boil.

Once boiling, lower the heat to medium-low, and cook for about 15-20 minutes until the potatoes and carrots are fork tender.

Turn off the heat, add the milk and serve.

*Note
Don't have access to a European grocery store? No worries. Use 1 pound of fresh sorrel leaves in this recipe instead. Since the preserved sorrel leaves already have salt, and acid added, using fresh leaves will require further seasoning. When adding fresh sorrel leaves to the soup, be sure to season it with salt. Once the soup is ready, turn off the heat, add 1-2 tablespoons of freshly squeezed lemon juice, and then add the milk.

Healthy Cauliflower Soup

Cauliflower Soup

The fall season is approaching and I could not be more excited. Aside from getting the opportunity to wear newly acquired animal themed sweaters (geek alert!), walking without feeling like I am going to melt away, and biking. I also look forward to eating all the soups I plan on making.

Confession: I eat soup during the summer season too.

Bunny sweater. This little guy is a bit wrinkly. 

Anyhow...

Cheers to fall! 

Cauliflower Soup

Ingredients
1 medium or large head of cauliflower, rough stems removed and chopped
1 medium sized onion, finely chopped
4-5 medium sized carrots, peeled and shredded
3 garlic cloves, minced
1/2 cup unsweetened plant milk of choice (I used rice milk)
1 tablespoon olive oil
Freshly ground black pepper to taste
1 teaspoon salt
1/2 teaspoon ground marjoram
1/2 teaspoon celery seed
1/2 teaspoon ground allspice
1 tablespoon dried dill
1 large bay leaf
6 cups strong vegetable broth
Fresh dill for garnish (optional)

So good!

Directions
In a large soup pot, sauté the onion in oil over a medium heat for about 10 minutes. Add garlic and grated carrots and cook for 5 minutes. Add a splash of water to the pot - once in a while - to prevent from sticking. Stir often. Add pepper, salt, marjoram, celery seed, allspice, dried dill and bay leaf. Stir and cook for another 2 minutes. Add cauliflower and vegetable broth. Cover and bring to a boil.

Once boiling, lower the heat to medium-low and cook for about 20-25 minutes until the cauliflower is fork tender. Turn off the heat and remove the bay leaf. Add plant milk of choice and stir. Now blend half of the soup with an immersion blender for a thicker consistency. Don't have an immersion blender? No worries. Transfer half of the soup mixture to a regular blender with care so that you don't burn yourself. Blend well. Add blended soup mixture back to the pot and stir. Taste for salt and pepper. Garnish with fresh dill and serve.

Beet Soup (Borscht) with Red Kidney Beans

Beet Soup (Borscht) with Red Kidney Beans

I think I told you already (anyone out there?) that I love soup. Borscht is one of my favorites. I grew up eating it and continue doing so, especially when I am feeling nostalgic about my home land (Polandia). Recently, my mom shared a cool tip with me regarding this soup. She started adding red beans to it in efforts to get my brother to eat more healthfully. He is not reading this, so the secret shall remain with us. Please don't tell him.

Moreover - I love using transitions that I also use when writing school papers - I had to add a picture of my Krakowianka doll (traditional Polish Folk doll) I used to play with as a child, to show my Polish spirit. I had this doll since second or third grade. She still looks fantastic! No wrinkles!

Na zdrowie!

Beet Soup (Borscht) with Red Kidney Beans

Ingredients
1 tablespoon olive oil or vegan butter (optional/adds rich flavor)
1 medium sized onion, roughly chopped
3 garlic cloves, minced
4 small carrots, peeled and roughly chopped
3 large or 4 medium sized red beets, peeled and roughly chopped
1 teaspoon sea salt, plus additional to taste
Freshly ground black pepper
1 teaspoon ground cumin

1 tablespoon dried thyme

1/2 teaspoon ground marjoram

2 bay leaves

7 cups strong vegetable broth

1 to 2 tablespoons freshly squeezed lemon juice, depending on preference

1 and 1/2 cups cooked or 1 (15-oz can) red kidney beans, drained and rinsed

Fresh dill (optional)

Beet Soup (Borscht) with Red Kidney Beans

Directions
In a large soup pot, sauté the onion in oil, vegan butter or water over medium heat for about 10 minutes.  Add carrots, and garlic and continue cooking for 5 more minutes. Add a splash of water to prevent from sticking and stir constantly. Add sea salt, black pepper, cumin, thyme, marjoram and bay leaves and cook for another 2 minutes. Stir constantly and add another splash of water if necessary. Add red beets and vegetable broth, stir, cover and bring it to a boil.

Once boiling, lower the heat to medium-low and cook for about 45 minutes, until the beets are fork tender. Turn off the heat, remove the bay leaves, and add 1 to 2 tablespoons of lemon juice. Taste for salt and pepper. Carefully transfer the soup to a blender or use an immersion blender, to blend the soup. Return back to the soup pot if using a blender, add beans.

Serve with fresh dill, vegan sour cream or your favorite crusty bread.

*Note
Don't have a blender? No worries, just be sure to finely chop the onion and grate the beets and carrots, instead of chopping.

Green Split Pea Soup with Kale

Soup is many splendid things, but mostly it is satisfying. In Poland (where I grew up), dinner usually consists of two courses: soup and the main dish. I am happy with having two bowls of soup instead.

Fun Fact: I worked at a popular soup chain in NYC while in college and got to know soup on a more intimate level. We, meaning myself and soup, are still simpatico.

Cheers!

Green Split Pea Soup with Kale

Green Split Pea Soup with Kale

Ingredients
1 tablespoon olive or vegetable oil
1 medium sized onion, finely chopped
3 medium sized carrots, finely chopped
3 garlic cloves, minced
1 teaspoon salt
Freshly ground black pepper
1 teaspoon ground cumin
2 teaspoons dried thyme
1 bay leaf
1 ½ cups green split peas, rinsed and picked over

7 cups vegetable broth

1 bunch kale, stems removed, leaves torn into pieces

1 teaspoon balsamic vinegar (optional)

Directions

Preheat large soup pot over medium heat. Sauté the onion in oil for about 5 minutes. Add carrots, garlic, salt, pepper, cumin, thyme, bay leaf and sauté for another minute. Stir continuously, add a splash of water if necessary, to prevent from sticking. 

Add split peas and broth. Cover the pot and bring it to a boil. Once boiling, lower the heat to simmer and cook for about 1 hour, until the peas are creamy. Stir occasionally. Add prepared kale 15 minutes prior to the soup being ready. Turn off the heat and add balsamic vinegar if using. Taste for for salt and seasonings. Allow the soup to sit for 10 minutes prior to serving. 

Yellow Mellow Monday (Yellow Mellow Summer Squash Soup)

I don’t know how you feel about eating soup every week, but I like it. No, I love it! That song just popped into my head. How does it go? “I don’t care! I love it!”

I can eat soup for breakfast, lunch and dinner and throughout the entire year, including summer.

There is something comforting about having a bowl of soup. For me, eating soup is like getting a hug from my mom or my brother. They live in a land, far, far away, also known as Poland.

If you are having a rough day, and need a hug, try making Yellow Mellow Summer Squash Soup.  

Cheers!

Yellow Mellow Summer Squash Soup

Yellow Mellow Summer Squash Soup

Ingredients

2 medium yellow squashes, shredded (green squash works too)

2 carrots, peeled and chopped

1 onion, chopped

6 garlic cloves, minced (I like garlic! Use less if you don’t)

½ cup red lentils

½ cup brown rice (use whatever grain you have on hand or skip it all together)

2 tablespoons of fresh squeezed lemon juice

6 cups vegetable broth/water

1 tablespoon of olive oil (optional)

1 teaspoon cumin

1 teaspoon smoked paprika (Use regular paprika if you can’t find smoked paprika)

1 teaspoon sea salt/regular salt or to taste

1 teaspoon dried thyme

½ teaspoon turmeric for color/health benefits (optional)

Freshly ground black pepper to taste

Directions

Preheat a 4-quart pot over medium heat. Sauté onion in the oil for 5 to 7 minutes. (You can use ¼ cup of water instead of oil to sauté the veggies).

Add garlic, carrots, squash and all the spices and sauté for 5 more minutes (Add a tablespoon of water if the veggies stick to the pot). Add rice, red lentils and veggie broth (or water) and bring to a boil.

Once boiling, lower the heat to simmer and cook for about 45 minutes depending on the rice/grain you are using. Stir occasionally to prevent from burning. Turn off the heat, and add lemon juice. Serve with your favorite bread and garnish with parsley.