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Easy Peppers-Orange Soup

I love it when I can transform ingredients into something totally different than what it was initially used for. I made some sautéed peppers and onions to go with something in a meal I was making. There was plenty peppers and onions leftover, and I did not want the same thing. By using two additional ingredients I was able to transform those simple peppers and onions into a wonderful creamy soup.

This soup has a hint of orange, just enough to make the soup more interesting. I sprinkled a few pumpkin seeds for added texture and some fresh cilantro for added flavor and freshness.

The recipe starts from the beginning – The Sautéed Peppers and Onions.

  • 1 onion, medium, thin slice
  • 1 bell pepper of each color, red, yellow, orange
  • 1 tbsp All-Purpose Seasoning
  • 1-2 mandarin oranges, peeled
  • vegetable broth
  • pumpkin seeds, garnish
  • cilantro, garnish

Note: I like to use a large dutch oven to sauté the peppers and onions, because of the large cooking surface.

Sauté onion, peppers and All-Purpose Seasoning over medium heat, until onion is translucent and the peppers are tender. If needed add vegetable broth to unstick the vegetables and deglaze the pan.

Transfer peppers and orange(s) to high-speed blender. Ad just enough vegetable broth to help with the blending. I started with 1/2 c. Add more to achieve your desired thickness.

Pour into bowls and garnish with pumpkin seeds and cilantro.

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Serve. Eat. Enjoy.

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Easy Cabbage Soup

Here is an idea for those cabbages that you have harvested from your garden. It is easy and flavorful. You could even throw all the ingredients into a slow cooker/crockpot and let it cook away.

  • 1 onion, small, diced
  • 1 tbsp garlic, minced
  • 2 large carrots, diced
  • 1 head of cabbage, chopped
  • 1 cup canned whole tomatoes, seeded
  • 1/4 tsp chili flakes
  • 1 tbsp All-Purpose Seasoning
  • 7 c Vegetable Stock + more for sautéing
  • 5 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • Italian (Flat leaf) Parsley, garnish

In a large dutch oven, sauté the onions and carrots over medium heat, until the onions are translucent and softened. Add garlic, chili flakes, and All-Purpose Seasoning and sauté until it is fragrant. Use vegetable stock as needed to sauté veggies.

Add cabbage and sauté with veggie mixture until the cabbage has softened. Add tomatoes, vegetable broth, thyme, bay leaves, apple cider vinegar and Dijon mustard. Bring to a simmer for about 20 minutes. Garnish with parsley.

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Serve. Eat. Enjoy.

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How to: Basic Vegetable Stock

Right now my kitchen smells AMAZING. I am making Basic Vegetable Stock. This is such an easy recipe that there really no reason not to make your own. Just chop – Throw it in the pot – Simmer. EASY.

  • 4 carrots, large, peeled, chopped
  • 4 stalks of celery, chopped
  • 2 large onions, chopped
  • 1 leek, white and green parts, chopped
  • 6 garlic cloves
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 2 qt (8 c) cold water
  • 1/4 c sun-dried tomatoes
  • 1 small handful Italian parsley
  • 3 sprigs of thyme

Add all the ingredients to a large stockpot. Bring to a boil. Reduce heat to a simmer. Simmer uncovered for 60 – 90 minutes.

Allow stock to cool for about 20 minutes. Pour through a fine mesh strainer over a medium bowl. Let cool and then transfer to a sealable container and store in the refrigerator.

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Roasted Vegetable Stew over Brown Rice

Batch Cooking is the way to cut your time in the kitchen significantly. So far I have made the following meals out of the batch cooking of vegetables I made recently. There was some Buddha Bowls and a salad. This recipe is using the last of the veggies to make a hearty Roasted Vegetable Stew that I will serve with homemade GF Bread.

  • Roasted Vegetables from the batch cooking, cut into bite size pieces
  • 1c White Beans, leftover from the salad
  • 1 can (14.5 oz.) Tomatoes, diced
  • 1 1/2-2 c Vegetable Broth
  • 2 Bay leaves
  • 1 tsp All-purpose Seasoning
  • 1 tsp Coconut Aminos
  • 1/4 c Nutritional Yeast
  • 1-2 c Short Grain Brown Rice, Cooked

Combine veggies, beans, tomatoes, 1 1/2c vegetable broth, bay leaves, all-purpose seasoning and coconut aminos in a large Dutch oven.

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Simmer until flavors have melded together and the stew is heated through.

Stir in nutritional yeast and add more broth if needed.

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Ladle the veggies over the brown rice.

Serve. Eat. Enjoy

Note: Short grain brown rice is my favorite brown rice. It is also called sticky rice. It has a wonderful chew factor. I have been using this in place of long grain brown rice.

Note: You can make this in the slow cooker. Just set on low and add the slurry just before you are ready to serve.

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Creamy Cheesy Veggie Soup

I made this soup for us for lunch. I had all the ingredients pre-cooked from other meals. Once again I am able to transform previous meals into something totally different, yet as tasty as all the ones before this creamy cheesy soup.

You can do the same with whatever you have in your refrigerator. It just takes a little imagination.

Note: The potatoes are what give this soup its creaminess.

These are the ingredients I had on hand from earlier in the week.

Add all the ingredients through the vegetable broth to a large dutch oven.

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Stir.

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Cook soup with medium heat, until warm.

Using an immersion blender  (or transfer to a stand blender) blend ingredients. You can see how the soup turned thick and creamy by blending the ingredients.

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Taste for seasoning. I added another tablespoon of the all-purpose seasoning to pump up the flavor.

Continue to heat to desired temperature.

Just before serving add lemon juice. If you add the lemon juice too soon it will turn anything green in your soup brown (ex. broccoli). It is the chemical reaction between the chlorophyl in the broccoli and the acid in the lemon.

Garnish with Chili Sauce.

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Serve. Eat. Enjoy.

 

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Creamy Roasted Vegetable Soup

This soup came about because I had been reading a lot of posts about soups. I had all the right ingredients in my refrigerator to make this rich and hearty creamy soup.  Roasting vegetables is one of my favorite ways to cook vegetables. By roasting the vegetables all there natural goodness and flavors are magnified to utter deliciousness. You cannot go wrong with that.

There is always time for a big bowl of nourishing comfort. This soup actually can be partially prepped ahead of time. You can even use leftover veggies from previous meals to pull this off without a hitch.

  • 2 c carrots, chopped
  • 8 oz assorted bell peppers, chopped
  • 1 large onion, chopped
  • 3 sweet potatoes, cubed (mine were already cooked)
  • 15 oz. butternut squash, cubed
  • vegetable broth, to toss vegetable in
  • 1 tbsp All-purpose Seasoning, plus 2 tsp 
  • 1 can garbanzo beans, drained, rinsed
  • 2 c almond milk
  • 2 tbsp white miso paste
  • 2 tbsp maple syrup
  • 3 garlic, minced
  • 1/2 tsp cinnamon, ground
  • 1/2 tsp turmeric, ground
  • 1/4 tsp nutmeg, freshly grated
  • 1/8 tsp ginger, ground
  • lemon. zested, juiced
  • Vegetable broth, if needed for the puree
  • Chili Sauce, garnish

Preheat oven to 400 degrees.

Arrange vegetables: carrots, bell peppers, onion, sweet potatoes and butternut squash onto sheet pan.

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Drizzle vegetable broth on top of vegetables. Sprinkle seasoning onto the vegetables.

Roast vegetables until veggies are fork tender. This takes about 20-25 minutes. Stir vegetables halfway through the roasting time.

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Remove sheet pan of vegetables from oven and transfer to dutch oven. Add remaining ingredients to the dutch oven. Cook all the ingredients over medium heat until heated through.

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Using an immersion blender or your regular blender puree vegetables. Add the vegetable broth as needed to get the soup to your desired consistency.

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Serve. Eat. Enjoy.

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Tuscan Beans and Spinach Soup with Homemade Croutons

I made this soup because it was actually below freezing here in Florida. I know that is just W.R.O.N.G. – WRONG. If I wanted to be in the cold, I would go up to New Hampshire. Actually I do go up there once a month, but not because I like the cold. Anyway, this soup just sounded perfect for the day.

The homemade croutons are a must. They take this soup to the next level of comfy, cozy goodness. The creaminess is easily done by pureeing part of the beans with broth. The lemon adds just a hint of zip to keep the soup from being boring. This recipe makes 4-6 servings. Oh, and it only takes 30 minutes to make. Here is another quick and tasty meal in 30 minutes flat to your table.

  • 2 15 oz cans cannnelini white beans, rinsed, drained, divided
  • 3 c vegetable broth, divided, 1c/2c
  • 1 tsp all-purpose seasoning
  • 1/2 large onion, diced
  • 3 garlic cloves, minced
  • 1/8 tsp crushed red pepper flakes
  • 8 oz baby spinach, chopped
  • 1 large tomato, seeded, chopped
  • 1/2 lemon, zested, juiced
  • Homemade Croutons

In a food processor or blender, blend together 1 can of cannelini beans and 1 c of vegetable broth until smooth and creamy. Set aside.

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In a large dutch oven, saute onions with all-purpose seasoning and vegetable broth as needed, until soft.

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Add garlic, red pepper flakes. Stir. Add spinach and stir. Cook until spinach is wilted.

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Add remaining beans and broth along with the tomato and lemon.

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Stir thoroughly. Bring soup to a simmer and cook for 20 minutes, until heated through.

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Serve with homemade croutons. Eat. Enjoy.

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Saffron Chickpeas and Spinach Soup

I was inspired to make this soup when I saw a similar recipe in a magazine. I knew when I saw it I was going to make this within a day.  What was nice is that I had everything in my pantry or refrigerator. I love it when a plan comes together.

This soup is creamy by blending half of it in the blender. Yet, it still has a chew from the unblended part. It is bright from the addition of lemon. The lemon works really well with the chickpeas and spinach. There is a special ingredient too – Saffron. The saffron can be pricey, but it is so worth it in this dish.

  • 1 large onion, diced
  • 2 tsp ginger, minced
  • 2 tsp garlic, minced
  • 8 oz, mushrooms, sliced
  • 12 oz cauliflower rice
  • 1 tsp saffron threads
  • 1 bay leaf, dried
  • 2 lemons, zested and juiced
  • 2 cans chickpeas, drained, rinsed
  • 4 c vegetable broth, divided in half
  • 1/2 bag baby spinach, roughly chopped

In a large dutch oven over medium-high heat add about 2-3 tbsp of the vegetable broth onion, mushrooms, cauliflower, saffron, bay leaf and lemon zest to the the pan. Cook until onions are translucent and softened; stirring occasionally. Add chick peas. Stir until heated through. Transfer half of the onion mixture to a blender or food processor. Add 2 cups of the vegetable broth. Blend until mixture is creamy. Return blended mixture to dutch oven and stir. Add remaining vegetable broth and spinach. Stir and cook just until spinach has softened.

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Serve. Eat. Enjoy.

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Smokey Southwestern Black Bean And Forbidden Rice Bowl

This meal came about by combining two delicious ingredients with a few toppings. I first made the Smokey Southwestern Black Bean Soup. The next day I made a Black Rice and Roasted Vegetable Bowl. This is the mashup of the two. This meal is packed with nutrition, fiber and total goodness. I added some fresh avocado, coconut yogurt and fresh herbs to make it the perfect bite. The yogurt adds a tang and creaminess; while the herbs add freshness, and of course the avocado is just plain good. I am really liking the combination of the two meals.

Since all the ingredients are already made it is just a matter of assembling. However, I will add the links from the two separate meals so that you have the recipes.

These are the portion sizes I used for this serving. Assemble in order of ingredients.

  • 1/2 c Forbidden Rice
  • 1 c Smokey Southwestern Black Bean Soup

Warm in microwave until hot. Add remaining ingredients in order.

  • 1 heaping tbsp coconut yogurt
  • 2 slices of avocado
  • Cilantro for garnish.

Serve. Eat. Enjoy.

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Smokey Southwestern Black Bean Soup

I had been planning to make this soup for days. The day before I did all my dicing and mincing so that while we were out and about the following day we could have a hot and nutritious soup cooking away in the slow cooker. Every few hours my husband would say, “It smells so good.” I love hearing that from him.

Serve this with a slice my Gluten Free Sandwich Bread and you have a filling nutritious meal. This makes enough to have some for lunch the next day and freeze some for a future meal. That is what I plan on doing.

Since I did all the prep work the day before all I had to do was put all the ingredients into the slow cooker, set it, and let it do its work.

  • 3 cans Black Beans, low sodium
  • 1 large onion, diced
  • 1 1/2 c carrots, diced
  • 1/2 c celery, diced
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 can tomatoes, low sodium, diced
  • 2 c corn, frozen
  • 15 oz butternut squash, cubed, frozen
  • Smokey Southwestern Seasoning
  • plain coconut yogurt, garnish
  • cilantro, garnish

Into a slow cooker (crock pot) add all the ingredients, except the yogurt and cilantro. You will be using those to garnish each bowl of soup. Make sure you generously season with the smokey southwestern seasoning.

Set slow cooker to low and let it go all day. Stir occasionally, and taste for seasoning. I added more seasoning when I did a taste test.

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Serve with a dollop of non-dairy yogurt and some fresh cilantro.

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