Potato Cheese

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.

Thai Cashew and Coconut Soup top with Cilantro, Scallions, Cashews, and Coconut milk

2- tablespoons sunflower oil

2- red onions finely chopped

1- birds eye chili pepper- seeded and finely sliced

2-garlic cloves -chopped

1- 1inch lemon grass outer layers removed and inside finely sliced

1-cup of red lentils, rinsed

1- teaspoon ground coriander

1- teaspoon paprika

2/3- cups coconut milk

3 3/4 – cups water

juice of 1/2 lime

1 cup of cashews

3- spring onions or scallions- chopped

1- cup fresh cilantro finely chopped

salt and pepper to taste


1. Heat the oil in a large pan and add the onions, chili, garlic and lemongrass

2. cook for 5 minutes or until the onions are soft but not browned stirring occasionally……

3. add the lentils and spices

4. pour the coconut milk and 3 3/4 cups water and stir

5. bring to a boil, then reduce the heat to a simmer for 40 to 45 minutes until the lentils are soft

6. Add 1 cup of cashews

7. pour the lime juice and add the spring onions and cilantro…and reserve some for garnish to each bowl before serving

8. season as needed with salt and pepper and serve

Mulligatawny Soup II


  • 1 tablespoon ghee (clarified butter), or vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 2 green chile peppers, chopped
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 teaspoons ground coriander seed
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 4 pods cardamom, bruised
  • 1 tablespoon chopped fresh curry
  • 1 carrot, chopped
  • 1 apple – peeled, cored, and chopped
  • 1 large potato, peeled and diced
  • 1 cup Masoor dal (red lentils), rinsed, drained
  • 8 cups broth
  • 1 tablespoon tamarind concentrate
  • 1 tablespoon lemon juice
  • 2 cups coconut milk
  • 2 tablespoons chopped fresh cilantro


  1. Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and the mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
  2. Add carrot, apple, potato, dhal, and stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
  3. Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

Tuscan Bean

3 TBS Olive Oil
2 Onions
2 Carrots
4 Garlic Cloves
2 Celery Sticks
1 Fennel Bulb
2 Zucchini
28oz Chopped Tomatoes
4 TBS Pesto
3 3/4 cup of Vegetable Stock
14 oz Navy Beans Rinsed and Drained
Salt and Pepper

1. Heat the oil in a large pan. Add the chopped onions, carrots, crushed garlic, celery and fennel and fry for 10 minutes. Add Zucchini and stir for 2 minutes.

2. Stir in the chopped tomatoes, pesto, stock, and bean and bring to a boil. Lower the heat, cover and simmer gently for 25-30 minutes, until the vegetables are completely tender. Season with salt and black pepper to taste.

3. Top with Spinach and Parmesan Cheese