Soups & Stews

Aduki Squash Soup

Green Lentil Soup

Simply Yummy Broccoli Soup

Carrot-Apple Ginger Soup

Quick Nori Soup

Aduki Squash Soup

Sweet and hearty, this soup is especially good anybody with strong sweet cravings.

Ingredients:

½ C. adzuki beans
6” strip kombu seaweed
4 C. water
1 C. buttercup or butternut squash, cubed
½ tsp sea salt, or to taste
1 green onion, sliced

Directions

1. Bring beans, kombu and water to a boil.
2. Cover and simmer 1 hour.
3. Peel and cut squash, add and simmer ½ hour more, or until squash is tender enough to dissolve.
4. Season with sea salt and add green onion (save a few slivers to garnish each bowl). Serves 4

Green Lentil Soup

Ingredients:

1 cup green lentils
1 medium onion, diced
1 carrot, diced
1 stalk celery, finely chopped
4 cups spring water or vegetable stock
1 bay leaf
1/2 teaspoon sea salt
1 tablespoon chopped parsley
1 tablespoon olive oil
1 teaspoon basil
1 teaspoon rosemary
squeeze of lemon or 1 tablespoon umeboshi vinegar

Directions:

1. Spread lentils on a flat surface and pick out any stones, then wash and drain them.
2. In a soup pot, warm the oil over medium heat.
3. Add onion and cook 5 minutes or until translucent.
4. Add carrot and celery and continue to sauté 3-5 minutes.
5. Spread lentils on top.
6. Add water and herbs. Bring to a boil, reduce the heat to low, cover and simmer for 45 minutes or until lentils are tender.
7. Add chopped parsley, salt, and a squeeze of lemon juice or umeboshi vinegar.
8. Simmer another 2 minutes and serve. Serves 5

Variations: Add a small piece of kombu, rinsed.

Simple Yummy Broccoli Soup

Ingredients:

2 bunches broccoli
2 large white sweet potatoes
2 cloves garlic, diced
1 red pepper, diced
2 tablespoons tamari

Directions:

1. Cut off the florets of the broccoli so that you have almost no portion of the stalk and place in a separate bowl.
2. Cut the stalks of the broccoli and the sweet potato into small pieces.
3. Place in a medium pot and fill with water just until the veggies are covered and bring to a boil.
4. Cook until soft, about 10-12 minutes.
5. Remove broccoli and potato from the water and blend in blender.
6. Slowly add the water from the pot to your blender until you get a good soup consistency.
7. Add garlic and tamari, and blend.
8. Place soup back in the pot, add broccoli florets and red pepper.
9. Leave on low heat for 5-10 minutes.
10. Serve hot with a little fresh ground pepper. Serves 4

Variations: This soup is great with a little parmesan cheese or organic cheddar sprinkled on top of your bowl. Soup is also a great place to use up leftovers. Toss in whole grains, beans or leftover veggies to give it a little extra kick.

Carrot –Apple Ginger Soup

Ingredients:

1 cup of chopped raw carrots
1 large apple, peeled, cored and chopped
½ cup chopped onion
½ cup chopped raw celery
1 Tablespoon peeled, minced fresh ginger
½ teaspoon garlic
2 cups no salt added tomato juice
2 cups water
Pinch of pepper (to taste)

Directions:

1. Combine all ingredients in a pot and Boil until liquid is reduced to half the volume
2. Transfer to a food processor and blend. Strain off solids and serve with fresh cilantro.

Notes: I have made this soup with half the tomato soup and water volumes: just blended it and strained without boiling it… for a raw, full of energy pick me up! You can add any spices you want : sometimes I add cinnamon and nutmeg..

Quick Nori Soup

Ingredients:

5 nori sheets
2 tablespoons daikon, grated
3 slices ginger
2 teaspoons umeboshi paste
3-4 cups boiling water

Directions:

1. In a dry skillet, toast each nori sheet for 1-2 minutes on each side.
2. Tear or cut nori into bite size pieces.
3. Add nori, umeboshi, daikon and ginger to a pot of boiling water and simmer for 10 minutes. Serves 4

Variations: Add chopped scallions just before serving. You can also try adding a grated carrot for a bit of a sweet flavor.