Coconut Lentil Soup

1 tbsp vegetable oil
I medium onion, chopped
2 garlic cloves, minced
2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon black pepper, optional
2 tbsp ginger, minced
1 1/2 cups lentils, rinsed
4 cups vegetable broth or water
14 oz can of coconut milk
Juice of half a lemon

Delicious served with rice. Garnish with a cilantro or mint sprig.

To make, saute' onion and garlic until tender. Stir in cumin, coriander, cayenne, salt, ginger, and optional pepper. Cook for one minute more. Add the lentils, vegetable broth, and coconut milk. Bring to a boil. Reduce heat and simmer until lentils are soft (about 20 minutes). Remove from heat. Stir in lemon juice. Serve with rice and cilantro or mint.

Serves: 5

Simple Tofu Noodle & Bean Soup

1 onion, large, diced

3 - 4 stalks celery, sliced diagonally

olive oil 

Saute' until onion and celery are tender. Then add 1 gallon water and bring to a simmer. Add:

1 Tbsp. sea salt

1 Tbsp. onion powder

1 Tbsp. diced garlic

2 Tbsp. Bill's Best Chicknish'

1- 2 tsp. Bragg's Amino Acids

Then add:

2 cups Great Northern beans (or 1 15 oz. can)

1 package Tofu Shirataki noodles (drained and rinsed)

When heated through, dish into bowls and serve. Delicious with creamy cashew mayonnaise (sour cream) stirred in.

Chilled Strawberry Soup

May is the month of strawberries! 

The Urban Dictionary defines strawberry thus: 

Strawberry

(n) A delicious fruit and despite being called a "berry" it can be quite large. Strawberries typically are very tart and sweet. They are recognizable due to their red heart-like shape and its many visible seeds covering its outside.

The more proper definition can be found on dictionary.com. It says this:

straw·ber·ry

   [straw-ber-ee, -buh-ree] 

noun, plural straw·ber·ries.

1.

the fruit of any stemless plant belonging to the genus Fragaria,  of the rose family, consisting of anenlarged fleshy receptacle bearing achenes on its exterior. See illus. under achene.

2.

the plant itself.

Origin: 
before 1000; Middle English; Old English strēawberige.

No matter how you define it, the strawberry is a tasty morsel of delight! It can be used as a garnish, for dessert, and even as the first course for an afternoon tea party. 

Here's a recipe for {Cold Strawberry Soup} that looks so pretty in a clear glass bowl that contains it for tea time.

{Chilled Strawberry Soup}

• Puree 2 pints of hulled strawberries, 1/4 peeled cucumber, 2 tablespoons parsley, and 2 tablespoons of cilantro. Remove from blender and gently stir in a pint of hulled and chopped strawberries, 2 tablespoons parsley, 2 tablespoons cilantro, 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and salt to taste. Chill until very cold. Spoon into individual bowls and garnish with a strawberry rose and sliced green onions.

Sally's Gingery Soy Curl and Noodle Soup

3 oz. (gluten free) noodles, dried
1 Tbsp. olive oil
1 yellow onion, large, chopped
1 Tbsp. ginger, fresh, minced
1 carrot, peeled, finely chopped
1 garlic clove, minced
4 cups water
4 Tbsp. Bill’s Best Chicknish’
2 Tbsp. tamari
1 cup Soy Curls, rehydrated
1 cup lima beans (or edamame)
1 cup soy milk, plain
¼ cup cilantro, fresh, chopped

Cook noodles in water until tender (about 5 - 8 minutes). Drain and set aside.

In a saucepan, heat olive oil. Add onion and cook until tender and translucent. Add the ginger and carrot. Saute for 1 minute. Add the garlic and saute’ for 30 seconds more (do not allow to brown). Add the stock and tamari and bring to a boil. Add the Soy Curls and lima beans (edamame) and return to a boil. Reduce the heat to medium-low and simmer until the lima beans (edamame) is tender; about 4 minutes. Add the cooked noodles and soy milk. Cook until heated through. Do not let boil.

Remove from heat and stir in cilantro. Ladle into warmed, individual bowls and serve immediately.

Serves 8

Elegant Chestnut Soup

Elegant Chestnut Soup
Makes 4 servings

3 cups water chestnuts, roasted and peeled
1/2 cup onion, finely chopped
2 1/4 cups water
1 tsp. tamari
1 dash nutmeg, optional
1 Tbsp. oil
1/4 cup celery, chopped
3/4 cup apple juice
1 vegetable bouillon cube, broth OR 1 tsp. chicken-style seasoning

To roast chestnuts: Choose fresh, firm, unwrinkled chestnuts with no signs of mold. On the flat side of each chestnut, make two cuts with a small, sharp knife from one end to the other, making an X. Place the chestnuts, cut side up, on a low baking sheet with a thin layer of water on the bottom. Bake the chestnuts for 20 - 25 minutes at 350 degrees F. until browned and the cuts peel back naturally from the heat. Test one chestnut to check is the "meat" is tender. When tender, remove from oven. Cool only slightly, then peel and enjoy or use in recipes. Some people like to boil the cut chestnuts for easier peeling. 

Prepare chestnuts. Peel off the outer shell and the fuzzy skin before using the inner chestnut meat.

Heat the oil until hot and saute the onion until semi-tender. Add the celery and saute until both are very tender. Blend the water and apple juice with the chestnuts and all the remaining ingredients.* Simmer everything on low to medium heat (do NOT boil) for about 15 - 20 minutes or until hot throughout and the flavors mingle. Enjoy this rich and tantalizing soup with extra chopped or ground nuts as garnish.

Keeps 4 - 6 days refrigerated.

Variations:  Double the vegetable broth and omit tamari if desired. Apple juice can be replaced with 1/2 cup applesauce and an additional 1/4 cup of water.

Piquant Pumpkin & Peanut Soup

It's that time of year! Time to use up all that pumpkin!

Piquant {Spicy} Pumpkin & Peanut Soup 

1 Tbsp. olive oil

1 onion, chopped

2 tsp. ginger, fresh, minced

1/2 tsp. cayenne

1 tsp. lemon zest

3 cups water

2 Tbsp. Bill's Best Chicknish (or other chicken-like broth seasoning)

3 Tbsp. soy sauce

1 - 16 oz. can pumpkin puree

1 - 13.5 oz. can unsweetened coconut milk

1/3 cup peanut butter

1 Tbsp. fresh lime juice

1 Tbsp. agave syrup

Salt to taste

1/4 cup cilantro, fresh, chopped

2 Tbsp. peanuts, roasted

Saute' onion in olive oil. When soft, add ginger and cayenne. Then stir in lemon zest, water, chicken-like seasoning, and soy sauce. Bring to a boil, then reduce heat and simmer for ten minutes. 

Strain the broth into another pot and discard the solids. Return broth to a low simmer. Then whisk in pumpkin,coconut milk, peanut butter, lime juice, agave syrup, and salt. Cook until heated through. 

Serve with cilantro and peanuts.

Crockpot Gingered Carrot Soup with Coconut Milk

Crockpot Gingered Carrot Soup with Coconut Milk

6 - 8 large carrots, chopped small or whizzed in blender for smoother consistency (add water)
2 onions, chopped small
2 tsp fresh ginger, minced
1 Tbsp. curry powder
5 - 6 cups water
2 - 3 Tbsp. chicken-style seasoning
  114 ounce can coconut milk
sea salt, to taste

Chop onions and place in crockpot with some olive oil.  Heat with lid on to tenderize.  Once they have turned transparent, add carrots.  Then add ginger, curry powder, water, chicken-style seasoning, and salt.  Cook in crockpot until well heated and flavors meld.  Simmer on low until ready to serve.  Add coconut milk and stir.  Enjoy!  Can be served hot or cold.  Divide recipe in half if desired.

*I keep fresh ginger in the freezer and grate off the desired amount when needed.  Place the rest of the ginger root back in the freezer for later use.

*Bill's Best Chicknish' is a great brand of chicken-style seasoning.

Crockpot Basmati Rice and Lentil Soup with Coconut Milk

2 cups lentils
1/2 cup basmati brown rice
1/4 cup wild rice
1/4 cup dehydrated tomatoes


Season to taste with:
sea salt
curry powder
garam masala
onion granules
onion salt
Vegetable seasoning (powdered; like Herbamare)


Place in crockpot with 7 - 8 cups of water.  Stir well.  Simmer on high heat until lentils are tender.  Reduce heat.  Add:


1 can coconut milk


Simmer on low until ready to serve.
Enoy!

Split Pea Soup

There's a health food store in town that serves wonderful soups, salads, and sandwiches.  One of their specialties is this wonderful split pea soup.  Savory, smooth, and flavorful --- this recipe is a keeper!  Simple, fast, and absolutely a 30-minute-meal!

Split Pea Soup

4 cups split peas
water

1/2 chopped onion

2 Tbsp. Bill's Best Chick'nish (heaping)
2 Tbsp. Hickory Smoke (heaping)
sea salt to taste

1 cup cashews*
2 cups water

Cook split peas and onion. When tender, blend cashews and 2 cups water in blender. Add seasonings. Pour into split pea mixture. Simmer until thickened. Serve.

*For additional flavor, roast raw cashews in the oven for a few minutes first.

Butternut Soup

Grandpa grew butternut squash in abundance this year.  He gave us two large boxes of squash and we are enjoying them prepared in a variety of ways.  Butternut squash soup is a favorite!

Butternut Soup

6 cups butternut squash, peeled and diced
3 cups stock
1 cup apple cider
2 med. apples peeled and seeded
2 tsp curry powder
1 med onion, diced
1/2 tsp salt
1 can coconut milk

Place all ingredients into pressure cooker; secure lid.  Set pressure to soup and timer to 10 min.  When cooking is complete puree the soup in a blender.  Add coconut milk and serve.

*A kettle and stovetop can also be used; just cook until soft.

Savory Lentil Soup

Winter and soup make a wonderful combination!  There's nothing nicer than a hot cup of soup for lunch or supper when the weather is cold outside.  I've been in soup mode for awhile, and have enjoyed making a variety of soups for the family to enjoy.  Here's what cooking in my kitchen right now. . .

Savory Lentil Soup

1 cup lentils, dry

3 - 4 cups water

1/4 tsp. cayenne pepper

1/4 tsp. thyme

2 bay leaves

dash of salt

1 onion, chopped

1 tsp. oil 
1/2 cup brown rice, uncooked

Simmer on medium heat until lentils and rice is tender.  Add more water if desired.  Adjust seasonings to your liking.  When done stir in 1 Tbsp. lemon juice.

Spoon into large mugs or bowls.  Garnish with a sprig of parsley.  Enjoy!

More recipes for any season at www.mycozykitchen.blogspot.com 

Creamy Tomato Soup

Creamy Tomato Soup

2 tsp. oil
1 medium onion, diced
1 cup soy milk
1 - 10.5 oz. package firm lite silken tofu
1 large tomato, diced
1/2 tsp. salt
1/2 tsp. chopped garlic
1 tsp. fresh basil, chopped

Saute onion until transparent. Add tomato and garlic. Saute for 2 - 3 minutes more. Then add basil and salt. Stir in soy milk. Cook over medium heat for one minute more, stirring constantly. Remove from heat. Transfer to a food processor and add tofu. Puree until smooth. Serve hot or cold.

Favorite Tortilla Soup

Do you need a one-dish meal that's quick and easy? Something you can put together in a few minutes and it tastes like it's simmered on the stove for hours? This is it! It's so easy and simply delicious! If you are really in a time crunch, this is a great crock pot recipe.

Favorite Tortilla Soup

1 onion, chopped
2 cloves garlic, minced
1 tsp. olive oil

Saute' onion and garlic in oil until soft.

Add:

1 can tomatoes, diced
1 can olives, sliced
1 can green chilies, chopped
1 can pinto beans
1 can corn
1 cup salsa
4 cups chicken-style broth
1 Tbsp. ground cumin
3 Tbsp. taco seasoning
salt to taste
fresh cilantro and grape tomatoes to garnish
vegan sour cream to garnish
corn tortillas, slice thinly and saute'ed

Blend all ingredients in kettle except those used for garnish. Adjust seasonings as desired. Ladle into soup bowls and garnish as desired. Serve with crunched up tortilla chips (can be stirred into the soup). Delish!

Chilled Carrot Ginger Soup

Chilled Carrot Ginger Soup

3 tablespoons olive oil
small pinch of salt
1 pound carrots, chopped
1 medium onion, chopped
1 stalk of celery, peeled, chopped
1-1/2 teaspoons ginger, grated
5 cups chicken-style broth
zest of half a lime
juice of one lime

Heat olive oil in soup kettle, then add onions, carrots, celery, and salt. Saute until soft. Add grated ginger and cook for one minute more. Add chicken-style broth and cook for 5 - 10 minutes at a gentle simmer. Cool slightly and then use hand-blender to puree the soup. Add lime zest and juice. Chill and serve. Garnish with mint leaves, grated carrots, or a circle of lime.

Carrot-Lentil Soup

Although the days are still quite warm, there is a crispness in the air during the morning and evening hours. I'm thankful for the change, and am happy that I can prepare hot soups and legumes in my kitchen again without uncomfortably heating up the house! Supper last night was simple, but savory and special. Our menu was Carrot-Lentil Soup, homemade 100% whole wheat bread, garden tomatoes, and Walla Walla Sweet Onions. Yum! We found the seasoning combination in this soup to be exceptional!

Carrot-Lentil Soup

1 1/2 cups lentils, dried
6 cups water
1 onion, diced
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon ground cardamom
2 bay leaves
2/3 cups carrots, sliced into coins
1 Tbsp. Bragg's Liquid Aminos
1/2 tsp. salt

Rinse lentils and place in kettle. Add water and bring to a simmer. Add onion, garlic, seasonings, and bay leaves. Reduce heat and simmer on low until lentils and carrots are tender. When done, adjust seasonings according to taste. A tablespoon of lemon juice may be added to enhance seasoning flavors. Garnish with fresh parsley and serve.

Lentil & Apricot Soup

Lentil & Apricot Soup

Sweet and tangy, this soup is delicious served with hot biscuits.

3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1/3 cup dried apricots, chopped
1 1/2 cups lentils, rinsed
5 cups water
3 Roma tomatoes, chopped
1/2 teaspoon cumin, dried
1/2 teaspoon thyme
salt to taste
2 tablespoons lemon juice, fresh

Saute onion, garlic, and apricots in olive oil. Add lentils and water. Bring to a boil, then reduce heat and simmer until lentils are tender. Then add tomatoes, cumin, thyme, and salt to taste. Simmer 15 minutes more. Add lemon juice. Using a blender, puree 1/2 the soup and return to kettle. Stir and serve. Garnish with a dried apricot half and mint leaf.

Makes 6 - 8 servings.

Borscht Soup

My love affair with soup continues! It's such a comfort food for the breezy autumn days we've been having. When I've been making soups, I've been making enough for a meal and then storing the rest in quart jars in the fridge for a meal later in the week. I was really glad to have this borscht on hand when guests dropped by unannounced this past week-end. I love it when friends are comfortable enough to 'impose' upon your hospitality and to stop by to visit and stay for supper, even when not officially invited. Of course, our friends know that they are always welcome, so unofficially there is always an invite! To me, that's what hospitality is all about.

Although borscht is a favorite family food, this specific recipe was new to me and a definite keeper! It was fast and simple! Once done, though, I realized it was missing a trademark borscht ingredient: beet leaves! I didn't have any on hand, but had intended to add some fresh kale from my garden instead. I'll add it to the notes on my recipe card and add it in next time. I garnished the borscht with some vegan sour cream and a sprig of cilantro. Here's the recipe:

Borscht Soup

10 cups water
6 cups cabbage, chopped
1 carrot, coarsely grated
1 cup onion, chopped
2 cups sweet potatoes, diced
1 medium beet, grated*
1/4 cup ketchup
1 Tbsp. olive oil
1 Tbsp. parsley, dried
1/2 tsp. dill, dried
1 tsp. garlic, minced
1 1/2 cups beans, cooked**
1 bay leaf
2 1/2 tsp. salt
1 - 2 tsp. soy sauce or tamari
2 Tbsp. fresh lemon juice
1/2 tsp. sugar, optional

Place water and vegetables into a large kettle and simmer until soft and tender. Then add ketchup, olive oil, seasonings, and beans. Adjust seasoning to your personal taste. This soup is great the day you make it and even better the next!

*I don't keep raw beets on hand, so used a can of sliced beets instead. I diced them up into pieces before adding to the soup.

**You can use any type you'd like. I used pinto beans.

***If you decide to add beet tops or kale, add it at the very end of the cooking process and cook only until completely wilted.

Tofu, Rice and Green Tea Soup

Brandon and I went to lunch recently, and he chose a Sushi Bar as the place to eat. It was a new experience for me, and oh, so yummy! We had Seaweed and Cucumber Salad, Miso Soup, and Cucumber and Avocado Sushi Rolls. Pickled ginger, soy sauce, and a zippy wasabi gave accent to this delicious meal! A fragrant and mellow cup of Jasmine tea was the perfect closure for a delightful culinary experience. Our experience inspired me to come home and try this soup:

Tofu, Rice and Green Tea Soup

2 cups brown rice, short-grained
1 tsp. salt, divided
.8 oz. nori, toasted and seasoned
2 green onions
1 lb. extra firm tofu
8 tea bags genmaicha green tea (or equivalent loose tea)
1 tsp. black sesame seeds
Tamari sauce (gluten free)
Toasted sesame oil (optional)

Steam rice in 4 cups of boiling water and 1/2 tsp. salt. When done, remove rice from heat, uncover, and fluff with a fork.

While rice is steaming, cut nori into 1/4 inch strips. Set aside. Then slice green onions on the diagonal and set aside as well.

Remove tofu from wrapper, rinse, and pat dry with paper towel. Dice into bite-sized blocks.

After rice is cooked, bring 8 cups of water to a boil. Pour over tea bags and allow tea to steep for 5 minutes.

Place 1 cup of rice in each of 4 large soup bowls. Place a spoonful of diced tofu on each bed of rice. Pour 2 cups of hot tea over each. Garnish with a sprinkle of green onion and black sesame seeds.

Serve immediately with bowls of nori, tamari, and sesame oil on the side. Chopped cilantro, hot sauce, or nuts oils also make good accompaniments.

Swedish Fruit Soup

Naturally sweet and absolutely delicious!

2 cups dried fruit (apples, pears, peaches, apricots, and prunes)
1/2 cup golden raisins
1 cinnamon stick
4 cups water
3 cups unsweetened pineapple juice
1/2 cup apricot All Fruit spread (sweetened with fruit juices)
1 1/2 tsp. sweet herb stevia (or to taste)
3 Tbsp. tapioca
1/4 tsp. salt
1 cup mandarin orange pieces

In a medium sized kettle, bring water to a boil. Add dried fruit,raisins, and pineapple juice. Reduce heat and simmer about 20 minutes until fruit is soft. Add fruit spread, stevia, tapioca, and salt. Stir gently. Add cinnamon stick and simmer mixture for 15 minutes, stirring occasionally. Add mandarin orange pieces. Remove from heat. Cover and refrigerate overnight.

Place into individual bowls or goblets. Garnish with mint springs, cinnamon sticks, and a dollop of tofu whipped topping. Enjoy!

*Also delicious served slightly warm.

Ana's Dahl

Ana's Dahl

3 cups red dahl or lentils
1 cup sliced or chopped onion
1 - 2 tsp. fresh ginger
1 Tbsp. fresh garlic
2 tsp. salt
1 tsp. turmeric
1/4 - 1/3 cup oil

Mix this all together and then add five cups water.
Cook until the dahl is tender. Serve over rice.

I enjoy recipe sharing and attaching personal memories or people with them. This recipe was shared with me by a friend who recently visited Bangladesh. She received it from Ana, a woman who lives in a village there. I always wonder about Ana when I make this recipe. It's simple, but very tasty.