Red Lentil & Beet Green Soup

http://www.farmonplate.com/2013/11/20/lentil-soup/

2 cup red lentils
greens from 1 bunch of beets – chopped
1 tbsp fenugreek seeds
1 tbsp cumin seeds
1 tsp turmeric
1 tsp finely shredded ginger
2 cloves of garlic – chopped
1 tsp salt
2 tbsp ghee
juice of 2 lemons

Sort, wash and drain the red lentils. Put the lentils in a big pot with 8 cups of water, add fenugreek seeds, turmeric, 1 tbsp of ghee and salt. Bring to a full boil over high heat. Reduce the heat to low and cover with tight-fitting lid. Simmer until the lentils are soft and fully cooked, about 30 minutes. Purée the lentils in blender or with a hand blender until the consistency is smooth. If the purée is too thick add more water and check for seasoning. Keep it warm.

Heat the remaining 1 tbsp of ghee in a saucepan over medium heat. When ghee is hot, add cumin seeds and fry for 15 seconds until fragrant. Add ginger and garlic, cook it for another minute. Add chopped beet greens, cover and cook for 5 minutes until tender.

Add the beet green mixture to the soup, mix well. Add the juice of lemons and check for salt. Serve warm!

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BEEF, TOMATO AND ACINI DI PEPE SOUP

http://www.skinnytaste.com/beef-tomato-and-acini-di-pepe-soup/

 

INGREDIENTS:

  • 1 lb 90% lean ground beef
  • 1- 1/2 teaspoon kosher salt
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 28 oz can diced tomatoes
  • 32 oz beef stock*
  • 2 bay leaves
  • 4 oz small pasta such as Acini di pepei*
  • grated parmesan cheese, optional

*check labels for gluten-free.

DIRECTIONS:

  1. In a large pot or Dutch oven, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and saute 3 to 4 minutes.
  2. Add the tomatoes, stock and bay leaf, cover and cook low until the beef and the vegetables are tender, about 1 to 1 1/2 hours (you may need to add more broth or water if it evaporates too much).
  3. Add the pasta, stir and cook according to package directions.

Roasted Brussels Sprouts and Cauliflower Soup

http://www.skinnytaste.com/roasted-brussels-sprouts-and-cauliflower-soup/

 

INGREDIENTS:

  • canola cooking spray
  • 16 oz cauliflower florets
  • 16 oz brussels sprouts, halved
  • 2 tbsp olive oil
  • 1 teaspoon butter (or more oil for DF, W30, V)
  • 1/2 cup chopped shallots
  • 3 1/2 cups vegetable broth
  • 3/4 teaspoon kosher salt
  • black pepper, to taste

DIRECTIONS:

  1. Preheat oven to 450F.
  2. Line a large large baking sheet with foil and spray with oil. Place the cauliflower and the brussels cut side down on the baking sheet, drizzle with oil and roast on the bottom third of the oven 25 minutes, tossing half way until slightly browned.
  3. Meanwhile, melt the butter in a large sauce pan over low heat and add shallots. Cook until translucent, about 5 minutes. Add the broth and simmer 5 minutes.
  4. Shut the oven, reserve about 1 generous cup of the roasted vegetables and keep warm on the baking sheet.
  5. Transfer the rest to the pot and simmer 2 minutes.
  6. Transfer in two batches to the blender and blend until smooth.
  7. Serve in 4 bowls topped with the roasted vegetables and fresh black pepper, to taste. Serve immediately.

Navy Bean, Bacon, and Spinach Soup

Navy Bean, Bacon and Spinach Soup (Pressure Cooker, Slow Cooker or Stove Top)

 

INGREDIENTS:

  • 3 15 oz cans navy beans, rinsed and drained
  • 4 slices center cut bacon, chopped
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 1 large celery stalk, chopped
  • 2 tbsp tomato paste
  • 4 cups reduced sodium chicken broth
  • 2 bay leaves
  • 1 sprig fresh rosemary (I used a bouquet garni for tosing)
  • 3 cups baby spinach

DIRECTIONS:

  1. In a blender, blend 1 can of beans with 1 cup of water.
  2. Press Saute button then cook the bacon until crisp. Set aside on paper towels.
  3. Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.
  4. Cook on high pressure 15 minutes. Let the pressure release, remove rosemary and bay leaves. Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted. To serve, ladle into 6 bowls and top with bacon.

Tuscan White Bean Soup

Tuscan White Bean and Roasted Garlic Soup (Crock Pot Recipe)