The House Soup SERVES 6
• 4 potatoes quartered
• 1 cup celery
• 1 cup onions
• 1 cup carrots
• 4 cups vegetable stock (the stock really matters, find a good bullion that you like we use Knorr Vegetarian Bullion)
• 1/4 teaspoon marjoram
• 1/2 teaspoon season salt
• pepper to taste
• lots of shredded cheddar cheese
How to Make the Soup:
1. Put all ingredients (except for the cheese) into a stock pot and simmer until potatoes and carrots are soft. (We mean really soft)
2. Puree until smooth in a blender or immersion blender until creamy.
3. Add cheese and pepper to taste.
2 cups raw walnuts
3 TBS Arorio rice
3/4 cup sugar
1/4 tsp salt
1 15oz can light coconut milk
1. Preheat oven to 350F. Spread walnuts on baking sheet, and toast 15 minutes, or until fragrant. Cool.
2. Cook Rice in 1 cup of boiling water. Drain. Puree rice, walnuts, and 4 cups in a blender until smooth.
Stir in coconut milk.
Yin-Yang with Chocolate Soup.
Makes 4 meal size portions
Saute until clear
Garlic chunks if you want garlic
1/2 Serrano Pepper chopped
Veggies cut into chunks – zucchini, squash, red cabbage, mushrooms
Tofu cut in chunks – fried first
Cook a bit
Add boiling water just to top of veggies
1 Veggie broth cube
1 8oz can coconut milk
1 tsp green curry paste (more to taste)
Serve with chopped Cilantro and Basil
• 1 cup uncooked red quinoa, rinsed and drained
• 1TBS coconut oil
• 3-6 garlic cloves, minced
• 2 cup diced sweet onion
• 1 jalapeno, seeded if preferred and diced
• 1 large sweet potato peeled and chopped
• 1.5 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp ground coriander
• 6 cups vegetable broth
• 1.5 cups cooked black beans (one (15-oz) can rinsed and drained)
• fine grain sea salt and black pepper, to taste (
• 1/4 tsp cayenne pepper (or red pepper flakes)
Toppings: Spinach, avocado, chips, cilantro, cashews, lime
1. In a medium-sized pot, add quinoa along with 1.5 cups water. Bring to a boil, reduce heat to medium, and cover with tight-fitting lid. Simmer covered for about 17 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use.
2. Meanwhile, heat oil in a large pot. Add garlic and onion and sauté for a few minutes over medium heat. Season with salt and pepper. Now add in the jalapeno and sweet potato and sauté for 5-7 minutes more.
3. Stir in the cumin, chili powder, coriander, and broth. Bring to a boil and then reduce heat to medium and simmer for about 18-20 minutes uncovered, or until the potatoes are tender.
4. Just before serving, stir in the cooked quinoa, drained and rinsed black beans, cayenne. Season with salt and pepper to taste, adding more spice if desired.
5. Garnish soup with Spinach, cilantro, chips, avocado, cashews, lime.
- 2 cans of Fire Roasted Tomatoes
- 2 tbsp roasted garlic flesh
- 1 large sweet onion, peeled & sliced
- 1 can coconut milk
- 3 cups vegetable broth
- 2 tbsp tomato paste
- 2 tsp garam masala
- 1 tsp salt or to taste
- 1/2 tsp freshly ground black pepper
1. Preheat oven to 400F. Roast onion and garlic until soft and brown.
2. Add 3 cups roasted tomatoes, 2 tbsp roasted garlic flesh, and all the onion into a large pot. Add coconut milk, tomato paste, and broth and stir well.
3. Stir in the seasonings and spices to taste. Bring to a boil and then simmer for about 5-10 minutes.
4. Use an immersion blender. Pulse for just a few seconds until chunky.
For the soup
1 stick of salted butter
1 yellow onion, peeled and diced
2 leeks, washed and thinly sliced
8 cups Vegetable Broth
4 pounds butternut squash (I bought pre-cut from Costco)
Freshly ground black pepper
For the nut butter
4 tablespoons (1/2 stick) salted butter
1 scallion, chopped
1 ounce whiskey or bourbon
1/4 cup pecans
For the soup: In a heavy-bottomed 8-quart casserole, melt the butter over medium heat. Add the onions and leeks and gently stew them, covered, until translucent, stirring occasionally. Add the stock. Bring the stock and onions to a boil and then add the squash.
Reduce the heat and simmer until the squash is just tender but cooked through. Remove from the heat.
For the nut butter: Combine the 4 tablespoons of butter, scallion, whiskey and pecans in a blender or food processor and pulse until well mixed.
To serve, place a dollop of nut butter in a serving bowl and ladle the soup over it.
• 2 cups semi-sweet chocolate chips
• 2 cups dark chocolate chips
• 2 cups white chocolate chips
• 1-quart heavy cream
• 4 cups of whole milk
• 1/2 cup dark corn syrup
• 2 Tbsp real vanilla extract (imitation ruins it)
• Shaved white chocolate
• Whipped cream
• Chambord Black Rasberry Liqueur
To make the soup:
In a simmering double boiler, gently warm the heavy cream, milk, corn syrup, and vanilla. Pour in the buttons and gently finish melting the soup.
- 1 Tbsp. olive or coconut oil
- 2 medium yellow onions, diced
- 1 bay leaf
- 1 1/4 tsp. ground cumin
- 1 tsp. kosher salt
- 1 tsp. ground turmeric
- 1/2 tsp. ground coriander
- 1/8 tsp. ground cardamom
- dash of ground black pepper
- sprinkling of crushed red pepper flakes
- 4 garlic cloves, minced
- 4 1/2 cups vegetable broth – I use Knorr Vegetarian
- 1 large head of cauliflower, roughly chopped to the same size
- 1 cup canned coconut milk
- fresh dill
Puree with immersion blender. add dill.
- 1 tsp coconut oil (or other oil)
- 2 large garlic cloves, minced
- 1 sweet onion, diced
- 3 celery stalks, diced
- 1 bay leaf
- 1 & 1/4 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp ground coriander
- 1/4-1/2 tsp smoked sweet paprika, to taste
- 1/8th tsp cayenne pepper, or to taste
- 14-oz can diced tomatoes
- 5-6 cups vegetable broth, more if desired
- 1 cup red lentils, rinsed and drained
- fine grain sea salt and pepper, to taste
- 2 handfuls torn kale leaves or spinach
1. In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more.
2. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer.
3. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy.
4. Stir in kale or spinach and season to taste adding more spices if you wish.