Corn and Cauliflower Soup

Makes 10 servings. 

Creamy, light, and delicious, this is a soup that can be made any time of year and serves many.

INGREDIENTS:

• 4 tablespoons of extra-virgin olive oil

• 2 Vidalia onions

• 4 garlic cloves

• 1 small cauliflower, about 1½ pounds

• ¼ teaspoon chili powder, optional

• 1 pound frozen corn, thawed

• One 13.5 ounce can unsweetened coconut milk

• 4 cups vegetable broth

• 3 -4 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper 

• Toasted sunflower seeds for garnish

PREPARATION:

Peel the onions and garlic and cut into large pieces.

Cut off and discard cauliflower stem. Cut the head into large pieces and rinse.    

In a large saucepan heat the olive oil, add onion, cauliflower, and chili powder. Sauté for a few minutes.

Add the corn, coconut milk and 3½ cups of broth. Bring to a boil over high heat. Lower the heat and cook covered for about 25minutes. 

Puree the soup, in batches, in a Vitamix until very smooth.

Adjust the consistency with the reserved broth as needed and season to taste with lime juice, salt and pepper.

NOTE:

This soup freezes very well. When reheating, whisk it as it boils to bring back the creamy consistency. 

Carrot Soup with Ginger

Makes 4 servings. 

This creamy, silky soup has an intense flavor of carrots and ginger. It can be served hot, cold or at room temperature. It also freezes very well.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil

• 1 pound carrots, peeled, sliced

• 1 vidalia onion, peeled, sliced

• 2 inches ginger peeled, sliced

• 2 cups carrot juice

• 1½ cups vegetable broth

• 3 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

• Toasted sunflower seeds for garnish

PREPARATION:

1. In a medium saucepan heat the olive oil. Add the carrots, onion, ginger and sauté for a few minutes.

2. Add carrot juice and 1 cup vegetable broth. Bring to a boil over high heat. Lower the heat, cover and cook until the carrots are soft, about 25 minutes.

3.  Puree in a vitamix until smooth. Adjust the consistency with the reserved broth. Season to taste with lime juice, salt and pepper.  

NOTE:

If you freeze the soup, be sure when you go to reheat it that you whisk it as it is boiling to bring it back to its silky texture.

Hearty Lentil Soup

Makes 4 servings. 

This soup is nutritious, hearty, thick, satisfying and simple to make. Red lentils cook quickly and become creamy as they break down. This soup freezes very well too.

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil

• 1 onion, finely chopped  

• 1 tablespoon sweet paprika

• 2 teaspoons ground cumin

• 1 cup split red lentils

• 4 cups vegetable broth

• 1 teaspoon kosher salt

• Freshly ground black pepper.

• Red pepper flakes, optional

PREPARATION:

1. In a medium saucepan heat the olive oil. Add the onion and sauté until soft

2. Stir in the paprika, cumin and lentils. Add the broth and bring to a boil over high heat. Lower the heat and cover,.

3. Cook for about 15 minutes, stirring from time to time.

4. Season to taste with salt and pepper.

Sweet Potato Soup

Makes 4 generous servings.

A soup for all seasons, this recipe can be served hot, cold or at room temperature. It freezes well. 

INGREDIENTS:

• 2 medium sweet potatoes, about 1 pound

• 1 medium Vidalia onion

• 3 ½ cups vegetable broth

• ¾ cup coconut milk

• ½ teaspoon ground nutmeg

• 1 -2 tablespoons lemon juice

• Kosher salt

• Freshly ground black pepper

• Sunflower seeds toasted for garnish

PREPARATION:

1. Peel the potatoes and onion and cut into thick slices.

2. Place the potatoes, the onion, 3 cups of broth, coconut milk and nutmeg into a medium saucepan and bring to a boil over high heat. Lower the heat, cover and cook until the potatoes are soft, about 25 minutes.

3.  Puree in a Vitamix until smooth. Adjust the consistency with the reserved broth and season to taste with lemon juice, salt and pepper. 

NOTE:

If you freeze the soup, be sure to whisk it as it is boiling to bring it back to its silky texture.   

Barley Soup

Makes 6 servings. 

This soup is a variation on the traditional MUSHROOM BARLEY SOUP, which is generally made with chicken stock.

INGREDIENTS:

• ½ an ounce dried porcini mushrooms

• ¾ boiling water

• 2 garlic cloves

• 2 leeks

• 2 medium carrots

• ¾ pound shiitake mushrooms

• ¼ cup extra-virgin olive oil

• ½ cup medium pearl barley

• 4 cups vegetable broth

• 1 bunch fresh dill, leave some for garnish

• Kosher salt,

• Freshly ground black pepper

PREPARATION:

1. Place the porcini mushrooms in a small bowl and pour boiling water over them. Cover and let stand for 15 minutes. Strain the mushroom liquid through a fine mesh sieve and squeeze the mushrooms over the sieve to extract more liquid (if you do not have a mesh sieve, line a colander with paper towel). Set liquid aside. Wash soaked mushrooms carefully to remove any sand, only if needed. Chop the mushrooms coarsely. 

2. Peel the garlic and chop coarsely.

3. Cut off and discard dangling roots and tough green leaves of the leeks. Cut the white part and the light green part of the leeks into medium to small cubes. Place in a sieve and rinse thoroughly under cold running water to remove the sand.  

4. Peel the carrots and cut into medium to small cubes.  Discard the shiitake stems, wipe the mushrooms with a damp paper towel and quarter them.  

5. Heat the oil in a medium saucepan, and add the garlic, leeks and carrots.. Sauté for a few minutes Add the porcini and shiitake mushrooms and stir for a minute. Add the barley, porcini liquid, vegetable broth and dill.

6. Bring to a boil over high heat, lower the heat and cook, covered, for about 40 minutes. The barley should be tender. Discard the dill.

7.  Season to taste with salt and pepper and garnish with snipped dill

Cremini Mushroom Soup

Makes 4-6 servings. 

Mushrooms are one of my favorite fall/winter vegetables. This soup has a creamy consistency and a distinct mushroom flavor.

INGREDIENTS:

• ½ an ounce dried porcini mushrooms

• ¾ cup boiling water

• 5 tablespoons extra-virgin olive oil

• 1 onion, coarsely chopped

• 2 garlic cloves, coarsely chopped

• 1 pound cremini mushrooms

• 3 cups vegetable broth

• 1½ cups unsweetened soy milk

• Small bunch dill, leave some for garnish

• 2 tablespoons lemon juice

• Kosher salt

• Freshly ground black pepper

PREPARATION:

Place the porcini mushrooms in a small bowl and pour boiling water over them. Cover and let stand for 15 minutes.

1. Strain the mushroom liquid through a fine mesh sieve and squeeze the mushrooms over the sieve to extract more liquid (if you do not have a mesh sieve, line a colander with a paper towel). Set liquid aside. Wash soaked mushrooms carefully to remove any sand, only if needed.  Set aside.   

2. Wipe the cremini mushrooms with a damp paper towel and quarter (it is not necessary to trim the stems).

3. Heat 2 tablespoons olive oil in a medium saucepan and sauté the onion and garlic for a few minutes. Add the remaining oil, the reconstituted porcini mushrooms and the cremini mushrooms. Sauté over high heat, stirring until the mushrooms are almost wilted.

4. Add the mushroom liquid, 2½ cups broth, soy milk and dill.  Bring to a boil over high heat, lower the heat and cook covered for 20 minutes.  

5. Remove the dill and puree everything in a Vitamix until smooth. Adjust the consistency with the reserved ½ cup broth.

6. Season to taste with lemon juice, salt and pepper. 

7. Garnish with dill snipped with scissors.

NOTE:

Unfortunately, unlike most of my soups, I do not recommend freezing this one. The soy milk tends to separate and the soup loses its creamy consistency.      

White Vegetable Soup

Makes 4 -very generous servings . 

This is a non-pureed, thick vegetable soup of only white vegetables. The addition of grainy mustard and lemon juice gives the soup a nice bite. It’s especially delicious with a crusty bread as the cold season approaches.

INGREDEINTS:

• 3 leeks

• 4 cloves garlic

• 1 parsnip

• 1 small celery root, about 1 pound

• 1 small cauliflower

• 4 tablespoons extra -virgin olive oil

• 4 cups vegetable broth

• 1 ½ tablespoon grainy mustard

• 1 tablespoon lemon juice

• Leaves from 6 thyme sprigs

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut off and discard dangling roots and tough dark green leaves of the leeks. Cut the white and some of the green parts into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove the sand.

2. Chop garlic coarsely

3. Peel the parsnip and cut into small cubes

4. Peel the celery root, remove the dark embedded spots and cut into small cubes. Cut the cauliflower into small florets. 

5. Heat the olive oil in a large saucepan and sauté all the vegetables, stirring, for a few minutes. Add the broth and bring to a boil over high heat. Reduce the heat, cover, and boil gently for 30 minutes until the vegetables are soft. 

6. Add the mustard, lemon juice, thyme, salt and pepper and season to taste.

Creamy Carrot Soup

Makes 4 servings.

Coconut milk gives this soup an unusual taste and silky texture. It is good cold or hot and freezes very well.  

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil

• 1 onion, sliced

• 6  large carrots, about 1 ½ pounds, peeled and sliced

• One 13.5 ounce can unsweetened coconut milk

• 2 cups vegetables broth

• 2-3 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper

• Cilantro leaves for garnish

PREPARATION:

1. In a medium saucepan, heat the olive oil then add the onion and carrots, and sauté for a few minutes. Add coconut milk and 1¾ cups vegetable broth. Bring to a boil over high heat. Lower the heat and boil gently covered for 20 minutes. The carrots will be soft.

2. Puree in a Vitamix until smooth. Adjust the consistency with the reserved broth.

3. Season to taste with lime juice, salt and pepper.

NOTE:

If you freeze the soup, be sure to whisk as it is boiling to bring back its silky texture.

Green Soup

Makes 6 servings.

Full of vitamins, minerals and proteins, this soup freezes well and is delicious hot, cold or at room temperature.

INGREDIENTS:

• 1 medium broccoli, about 1 pound

• 3 ½ to 4 cups vegetable broth

• 2 tablespoons extra virgin olive oil

• ½ pound baby spinach

• One 13 ounce package frozen sweet peas, thawed

• ½ cup loosely packed mint

• 3-4 tablespoons lemon juice

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut the broccoli into small pieces, peel the stem and cut the stem as well.

2. In a large saucepan, bring 3 ½ cups of broth to a boil, add the oil, the broccoli, spinach, peas, and mint. Bring to a boil over high heat. Lower the heat and cook, covered, until the broccoli is soft, about 20 minutes.

3. Puree in a Vitamix until smooth. Adjust the consistency with the extra broth.

4. Season to taste with lemon juice, salt and pepper.

Simple Gazpacho

Makes 4 servings.

Nothing is more welcoming on a hot summer’s day than a refreshing cold soup. Mercifully this THICK gazpacho is not dependent on the tomato season, which can be very brief.   

If you would like to make the gazpacho more wholesome, add a variety of condiments, such as diced Kirby cucumbers, seeded and diced bell peppers and croutons. I also recommend serving this soup hot.

INGREDIENTS:

• 1 medium red onion, coarsely chopped

• 14 oz cherry tomatoes

• One carton, 26.46 ounces strained tomatoes (Pomi)

• 2-3 tablespoons lime juice

• 2 tablespoons extra-virgin olive oil

• Kosher salt

• Tabasco, optional

• 1 teaspoon sugar

• Freshly ground black pepper

• Snipped chives for garnish

PREPARATION:

1. Place the onion in a bowl and cover with boiling water (this step removes some of the acidity). Let stand for 15 minutes then drain and press to extract all the water.  

2. Place the onion, cherry tomatoes, strained tomatoes, lime juice and olive oil in a Vitamix and puree until very smooth. Season with Tabasco, sugar, salt and pepper and chill for at least 2 hours.

3. Before serving adjust the seasoning.

4. Garnish with chives snipped with scissors.

Lentil Soup

Makes 6 servings.

This soup is protein rich, thick, and delicious winter fare. It also freezes very well.  

Ingredients:

• ¼ cup extra-virgin olive oil

• 1 onion, coarsely chopped

• 4 cloves garlic, coarsely chopped

• 2 carrots, coarsely chopped 

• 2 parsnip, coarsely chopped

• 1 cup French green lentils

• One 14 ounce can of Pomi chopped tomatoes

• ½ teaspoon paprika

• 5-6 cups vegetable broth

• 5 sprigs tarragon plus extra for garnish

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Heat the oil in a large saucepan.

2. Add the onion and garlic and sauté over low heat for about 4 minutes.

3. Add the carrots and parsnip and stir for a few minutes.

4. Add the lentils, tomatoes, paprika, and 5 cups of broth. Bring to a boil over high heat, then lower the heat, cover and cook for 30 minutes; the lentils should be soft.

5. Remove the tarragon sprigs, adjust the consistency with the reserved 1 cup of broth and season to taste with salt and pepper.    

NOTE:

Except for the onion and garlic, I quarter all the vegetables and chop them individually, in a food processor fitted with the steel blade.  

Mushroom Chestnut Soup

Makes 6 servings. 

This thick, creamy soup has a distinct flavor of mushrooms. It is perfect for the fall/winter season.

INGREDIENTS:

• 1 ounce dried imported porcini mushrooms

• 1 cup boiling water

• 4 tablespoons extra-virgin olive oil

• 1 onion, coarsely chopped

• 2 garlic cloves, coarsely chopped

• 1 pound white cultivated mushrooms

• 3½ ounces vacuum packed roasted chestnuts (See Note)

• 4½ cups vegetable broth

• 2 tablespoons lemon juice, approx

• Kosher salt

• Freshly ground black pepper

• Dill or chives, snipped with scissors for garnish

• Truffle oil for garnish

PREPARATION:

1. Place the dried mushrooms in a small bowl and pour boiling water over them. Cover and let stand for 30 minutes. Strain the soaking liquid through a fine sieve, squeezing mushrooms over the sieve to extract more liquid (if you do not have a fine mesh sieve, line your sieve with paper towel).  

2. Wash the mushrooms carefully to remove any sand and set aside.  

3. Heat the oil in a medium saucepan, add the onion and garlic and sauté for a few minutes. 

4. Wipe the white mushrooms with a damp paper towel, slice in half and add to the onion/garlic  

5. along with the porcini mushrooms and chestnuts. Sauté for a few minutes. Add the mushroom liquid and 4 cups of the vegetable broth.

6. Bring to a boil over high heat, reduce the heat, cover and simmer for 20 minutes.  

7. Puree in a Vitamix in 2 batches until very smooth. 

8. Adjust the consistency with the reserved broth and season with lemon juice, salt and pepper. 

9. Garnish with dill, or chives and truffle oil.

NOTE:

I use Galil brand chestnuts. They come vacuum packed in 3½ ounce packages. 

Tomato Soup

Makes 2 servings. 

This is a soup without the addition of any liquid. The taste and the consistency is totally dependent on the quality of the tomatoes.

INGREDIENTS:

• 1 pound ripe tomatoes

• 2 garlic cloves, quartered

• 2 tablespoons extra-virgin olive oil

• 5 thyme sprigs, plus leaves from 2 sprigs for garnish

• Kosher salt

• Freshly ground black pepper

• 1 teaspoon sugar

PREPARATION:

1. Rinse, core and slice the tomatoes. Place them in a saucepan along with the garlic, olive oil and thyme.

2. Bring to a gentle boil, cover and cook over low heat until the tomatoes are very soft, about 15 minutes. Stir occasionally.  

3. Discard the thyme and puree in a Vitamix until very smooth.

4. Season with salt, pepper and sugar. Garnish with thyme. 

Cucumber Avocado Soup

Makes 4 servings.

A delicious refreshing summer soup with a distinct taste of cucumbers, this recipe requires no cooking and is so quick to prepare.

INGREDIENTS:

• 2 large cucumbers, trimmed, peeled, sliced
• ½ ripe medium avocado, sliced
• 2 tablespoons lime juice, approx.
• ¾ cup cold water, approx.
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

GARNISH:

• 1 Kirby cucumber, rinsed, dried, trimmed and cut into very small cubes.

PREPARATION:

1. Place all the ingredients in a Vitamix and puree till silky and smooth.
2. Adjust the consistency with cold water. Season to taste with lime juice, salt and pepper.
3. Serve chilled, garnished with cucumbers.

Tomato Watercress Soup

Makes 6 servings.

This soup is a blend of interesting strong flavors. I serve it either at room temperature or hot.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1 onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 1½ cups vegetable broth
• ½ pound Golden Yukon potatoes, peeled and cubed
• 2 pounds tomatoes, rinsed, cored and cut into large pieces
• 1 bunch watercress, stems removed, rinsed (3 cups loosely packed). Reserve a few petals for garnish
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Heat the olive oil in a medium covered saucepan. Add onion and garlic and sauté over low heat for 5 minutes. Add 1½ cups broth, potatoes and tomatoes.
2. Bring to a boil, reduce the heat and cook, covered, until potatoes are soft, about 30 minutes.
3. Add watercress and cook covered for 2 minutes.
4. Puree in a Vitamix, in 2 batches, until smooth.  
5. Adjust the consistency with the reserved broth. Season to taste with salt and pepper.  Garnish with watercress petals.

.

Corn and Squash Soup

Makes 6-8 servings.

The combination of summer corn and summer yellow squash makes for a wonderful, nutritious and golden colored soup.

I serve it warm or at room temperature.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1 onion, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 4 ears corn plus 1 for garnish
• 4 medium yellow squash, about 1½ pounds
• 3 cups vegetable broth.
• 2 tablespoons lime juice, approx
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Heat the olive oil in a medium saucepan. Add the onion, garlic and sauté for a minute.
2. Shuck the corn kernels, setting aside one of the ears for garnish.
3. Rinse the squash and slice.
4. Add the corn, zucchini and 2¼ cups of the broth to the saucepan. Bring to a boil over high heat. Lower the heat and cook, covered, for about 15 minutes or until tender.
5. Puree the soup, in two batches, in a Vitamix until smooth and silky.
6. Adjust the consistency with the reserved broth. Season with lime juice, salt and pepper.

Roasted Cherry Tomato Soup

Makes 2 servings. 

This is a refreshing creamy tomato soup which I like to serve cold or at room temperature on hot summer days. Unfortunately without a Vitamix the soup will have to be strained to remove the seeds and some of the skin. I like to serve it with a basil pesto but snipped chives are equally delicious and certainly less work.

INGREDIENTS:

• 1 pound cherry tomatoes
• 3 garlic cloves, peeled sliced
• 2 tablespoons extra-virgin olive oil
• ¾ -1 cup vegetable broth
• ¼ teaspoon balsamic vinegar
• 1/8 teaspoon sugar
• Kosher salt
• Freshly ground black pepper
• Chives, finely snipped for garnish

PREPARATION:

1. Preheat the oven to 400 F.
2. Rinse the tomatoes. 
3. Place in an ovenproof dish that is large enough to hold the tomatoes in a single layer. Place the garlic underneath the tomatoes.
4. Drizzle with olive oil.
5. Roast for 1 hour, turning the tomatoes once. 
6. Pour into a Vitamix and add ¾ cup vegetable broth. Puree until smooth.
7. Adjust the consistency with the extra vegetable broth.
8. Season to taste with sugar, balsamic vinegar, salt and pepper. 
9. Garnish with snipped chives. Use scissors.

Carrot Soup

Makes 8 servings.                                                             

Since the ingredients for this creamy, delicious soup are available in all seasons, you can serve it hot, at room temperature or cold, depending on the season.  I like it best served cold or at room temperature in warm weather

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, sliced
• 2 garlic cloves, quartered
• 2 pounds carrots, peeled, sliced, reserving 1 carrot for garnish
• 1 cup dry white wine.
• 5-6 cups vegetable broth
• ½ teaspoon cumin
• ½ teaspoon coriander.
• ½ teaspoon chili powder
• 1 tablespoon lemon juice, approx
• Kosher salt
• Freshly ground back pepper

PREPARATION:

1. Heat the oil in a medium saucepan. Add the onion and garlic and sauté for 5 minutes. Add the carrots, wine, 5 cups of broth, cumin, coriander, and chili powder. Bring to a boil over high heat. Lower the heat and cook, covered, for about 30 minutes, or until the carrots are tender.
2. Puree the soup, in batches, in a Vitamiix until smooth. 
3. Adjust the consistency with the reserved broth.
4. Season to taste with lemon juice, cumin, coriander, chili powder, salt and pepper.
5. To serve: steam the remaining carrot until just tender. Grate coarsely and garnish. 

Red Lentil Soup

Makes 6 servings.

This recipe is a healthy, thick, hearty soup, to warm your heart on the bleakest days of winter. This soup also freezes very well. It is one of the few soups that I do not puree.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 2 medium onions, finely chopped
• 2 garlic, cloves, finely chopped
• 1 jalapeno pepper seeded finely chopped (See Note)
• 3/4 teaspoon ground cumin, approx
• 3/4 teaspoon ground turmeric, approx
• 1 3/4 cups red lentils
• 6 -6 ½ cups vegetable broth
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons lime juice, approx
• Cilantro leaves for garnish, optional

PREPARATION:

1. In a large covered saucepan heat the olive oil. Add onions, garlic and jalapeno. Sautee covered over low heat for about 10 minutes.  The onions should be soft. Stir in cumin and turmeric. Add lentils and 6 cups of broth. Bring to a boil over high heat, lower the heat and cook covered for about 15 minutes, until the lentils are tender.
2. Adjust the seasoning with cumin, turmeric, salt, pepper and lime juice.
3. This soup thickens a bit. When ready to serve, adjust the consistency with the reserved ½ cup of broth. Season to taste again.

NOTE:

I chop finely the onions, garlic and jalapeno in a food processor. Be sure to quarter the ingredients first.

When seeding jalapeno peppers, please wear thin plastic gloves to avoid irritating your skin or your eyes.

Gazpacho

Makes 6 servings.

Since tomato season is very short – usually from July until early October or however long the warm days of early Fall remain – I urge you to take advantage and try this soup.   

If you like your gazpacho to be more nourishing, you may want to serve it with condiments, such as chopped seeded cucumber, chopped bell pepper, chopped red onion,  chopped peeled tomato and croutons.

INGREDIENTS

• 2 pounds ripe tomatoes, rinsed, cored, cut into large pieces
• 1 red bell pepper, rinsed, cored, seeded, cut into large pieces
• 2 Kirby cucumbers, peeled, ends discarded, cut into large pieces
• 1 clove garlic, halved
• 1 small jalapeno pepper, seeded, cut into pieces (See Note)
• ½ small red onion, cut into pieces
• 1 tablespoon balsamic vinegar, approximately
• ¼ cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Snipped chives for garnish, or an assortment of condiments
• 1 slice gluten free whole wheat grain bread, optional

PREPARATION:

1. Place all of the ingredients in a Vitamix and puree until very smooth. (If you like your soup a little coarser, puree it for a shorter time.)  If your soup is not as thick as you like it add 1 slice gluten free whole wheat bread cut into pieces and puree.
2. Season to taste with vinegar, salt and pepper and serve it very cold garnished with chives or the suggested condiments.

NOTE:

When seeding jalapeno peppers, I advise wearing thin plastic gloves to avoid irritating your skin or your eyes.