I love to cook soup just about any time of year, but on a snowy, winter day where I am using up what is left in my pantry and fridge, I am excited when I get an amazing turn out that everyone in my family slurps up with enthusiasm. All healthy, nourishing ingredients. This one is husband and toddler approved! Improvise and use what you have if you want!
1 medium onion chopped
4 carrots medium sliced in coins
4 stalks celery diced
1 tbsp olive oil
1 32oz can tomatoes (whole you can crush with a fork)
4 cups veggie stock
1 cup dry orzo
2 cubes veggie boullian (optional)
fresh or dried herbs like basil & oregano
Saute very lightly the onion, carrots and celery in the olive oil (around 3 mins) on medium heat. Add your can of tomatoes, juice and all, and use a fork to press them down a little. Add your veggie stock, boullian, water, and fresh herbs to taste (1-2 tsps of each if dry). Lightly salt and pepper to taste. Simmer until veggies are tender and add in your orzo. Lid your pan, and simmer lightly for 20-30mins until pasta is cooked. Turn off heat and let sit until you are ready to enjoy. Makes a great lunchtime soup with sandwiches or with crusty bread. Eat after yoga, snowman building or warm hugs from your kids.
Our very popular Intuition Night Event at my studio, Awaken Yoga, was a shower of compliments on the food! A simple spread of fall salads and finger foods will keep your guest and your bellies happy. Here were the big stars of our spread, homemade by yours truly!
Kale Salad with Tahini Dressing
2 bunches chopped curly kale, stems removed
1/2-1 cup sliced almonds
1/2-1 c chopped carrots
1/2 c diced red onion
Dressing: In a small blender or food processor, add… 1/2 c lemon juice
1/2 c olive oil
1/2 c tahini
2 tbsp Bragg Liquid Aminos
3 peeled garlic cloves
1/4 tsp honey
Quinoa Salad with Garlic Expressions Dressing
2 cups organic quinoa prepared using the bag’s instructions
2 chopped ripe organic tomatoes
1/2 cup frozen organic corn blanched in hot water and cooled
1 red bell organic pepper chopped
1/4 cup chopped organic parsley Garlic Expressions salad dressing to taste, or use your own homemade vinaigrette using apple cider vinegar, olive oil and a squeeze of lemon.
Pepper, salt to taste
You can also add in grated carrot, red onion, pine nuts, cranberries, chopped lettuce, spinach or kale!
Recipe is for 40-50 small Portobello mushrooms
De-stem the mushrooms, wipe clean, and place gills-side down on a baking sheet sprayed with a little canola oil.
Bake at 400 degrees F until liquid leaks out of them (maybe 10-12 mins). Take out and place on paper towels to soak up liquid.
Make the stuffing (see below).
Place mushrooms back onto baking tray, stem side up, and fill in with stuffing.
Bake at 400 degrees F for 15 minutes.
Serve warm if you can!
Stuffing options: Gluten Free/Vegan 1/2 cup cooked quinoa
1 whole roasted read pepper diced finely
1/2 medium onion diced finely
1/4 cup fresh basil diced finely
3-4 mushroom caps diced finely
Salt pepper to taste
Add the spices and veggies to the olive oil and sauté for 3-5 minutes until a little soft, but not mushy. Add in the quinoa.
Pesto Filling: 2 cups basil
1/2 cup walnuts
3 cloves garlic
1/2 cup Parmesan or Romano cheese
1/4 cup olive oil
Put in food processor until smooth or desired texture.
The end of summer (or in this case this year’s extended summer) has the best veggies! I get a share from my local CSA and sometimes end up with plenty of leftovers in my produce drawers, so when it is time to clean up I usually make a big batch of soup and freeze it for meals later on.
This soup recipe will keep you and your family fed for awhile!
Freeze in large 2 quart mason jars and feel free to add pasta or rice to the jar so you don’t have to do that step at mealtime, either!
1 large onion (I had one that was partially used) sliced or chopped as you like
5 medium to large heirloom tomatoes, or slicing tomatoes cut in medium chunks
A few pinches of sea salt, dried basil and pepper
3 fresh garlic pieces chopped
Sautee these items together for a few mins until the tomatoes break down and you get a little bit of a broth.
While that is going on, chop your other veggies…
Today I had:
Half a head of cabbage
4 ears of fresh corn
4 large carrots, sliced
Half a quart of green beans, chopped
(potatoes, squash, chard, kale or peppers could be added too)
Add this to your tomatoes and feel free to add as much water or vegetable broth as you want to get the desired thickness. I used 4 cups of vegetable broth today.
Season to taste, and serve with wild rice or noodles and a big hunk of farmhouse bread!
All winter long after the holidays, I made this soup 2 times a week to help keep my body running well, cleansed and purified.
It also plays a major role in my steady weight loss since having two children over the last 3 years. I lost 20lbs from January to March this year, just from switching half of my diet to a mostly macrobiotic vegan based diet.
I love this soup for breakfast, mostly, as it shapes how I eat all day, and I can eat it for snacks or lunches too. I usually make it with a pot of short grain organic brown rice and a side of steamed greens to make it a full meal if I feel the need for more nourishment, or you can add it right to your soup bowl with a dash of shoyu.
Eat it when you feel tired, bloated or ate poorly the day before – you will feel noticeably better. Eat when you are hungry. Start to get to know when you know you are hungry and you will see great change in your body and diet.
You can work with a variety of seasonal vegetables from the list below, but the daikon is one of the most important ingredients for purifying the blood, and I feel it makes the soup taste great! Use organic produce as much as possible, as clean food is medicine to the body.
Make this soup for someone who is sick or someone you love. It will change your life!
Nourishing & Healing Daikon Radish Soup
Into a large soup or stock pot add, nicely chopped or diced:
2-3 celery stalks
1 small onion
3” daikon radish sliced and then diced
Cabbage (1 cup chopped into small pieces)
½ bunch of chopped greens of your choice, or a mix (kale, chard, collard, work nice). I like to add these later so they stay fresh, about 10 minutes before I think the soup is done.
Fresh herbs to taste, my favorite is parsley, I usually use ½ cup
Slowly pour in as much water as you like, I usually use around 2 quarts or so. Simmer until vegetables are soft enough to your liking.
Eat with a splash of shoyu (not too much) as it is high in sodium, or eat plain. Ladle soup into mason jars in your fridge for quick meal or freeze a batch and set it out to thaw to make sure you stick with having it for a meal during the day.
I like to wake up very early, and chop vegetables in the quietness of the morning – it is meditative and fills my soup with that same nourishing quality. I know when I make this soup I am taking good care of myself and the others who will eat it.
You can play with adding other things like:
Sweet potato (1/2 is usually enough of a medium sized potato)
Squash of any kind, summer, zuchinni, and butternut are my favorite
Stay away from nightshades, like eggplant, tomatoes, and peppers for this soup.