Peachy Keen Green

When Munira lived nearby, she'd make a yummy vegetable dal soup. I've wanted to give it a try for awhile now, and after buying pounds of red and mung dal at Costco, decided it was time. I looked at a recipe and then winged it a bit. I got the curry leaves from a plant Munira gave us, but didn't have peanuts -- next time! Ingredients 3 C cooked red or yellow lentil 1 red (or white) onion, chopped 2 C cabbage, chopped 1 C carrots, chopped 1 C potato, chopped 1/2 C raw peanuts (optional) 2 C tomato, chopped (or 1 can diced) 2 T canola oil hot pepper, diced 1 knob ginger, diced 4 cloves garlic, diced 1/2 C cilantro 1 tsp salt 1 T cumin seed 1 tsp mustard seed 1 tsp black cumin seed 2 tsp turmeric 2 tsp coriander A few curry leaves (if available) 8 C veggie broth Juice of 1 lemon Instructions Cook lentils (2 minutes in instant pot, if using). Saute onions with salt, ginger, mustard seed, black cumin, and hot pepper for about 5 minutes. Add remaining veggies, peanuts, and garlic,...

Elsa and John came over for dinner, and I was inspired to make a soup with white beans to serve with a hearty whole wheat bread . I searched and looked at a few recipes, chose this Tuscan white bean soup , and made a few adjustments. It was delicious! I increased the ingredients (below) but it still doesn't make a huge amount. I like lots of extra soup that I can freeze. Next time I might double this recipe. Ingredients 2 T oil 1 yellow onion, finely chopped 1/2 tsp red pepper flakes 1/2 tsp salt  3 large carrots, peeled and chopped 2 stalks celery, diced 4 cloves garlic, minced 1/2 C white wine 4-5 C vegetable broth 1-2 T tomato paste 1/2 tsp black pepper 2 bay leaves 1 tsp dried thyme 1 tsp dried oregano 1 tsp dried basil 3 C white corona or cannellini beans 2 C kale, finely chopped afterstems removed juice from half a lemon Instructions Saute onion in a large pot or dutch oven with the oil, salt, and red pepper flakes. Once it starts to brown, add in the garlic, celery and carro...

I've been looking for more good soup recipes, and got this yummy recipe from Shelley Million. It's very easy to make, and has an earthy, yummy taste from the cumin and turmeric. The version below is just slightly adapted, including adding a small bit of onion. Ingredients 2 T oil 1 T cumin seed 1 head cabbage, chopped 1/2 small onion, chopped 2 potatoes, chopped (optional) 2-4 cloves garlic, diced 2 tsp turmeric 1/2 tsp salt 1/2 tsp black pepper 4 C vegetable broth 1/2 C cashew cream or coconut milk Instructions Saute cumin seed and onion in oil for a couple of minutes. Add chopped cabbage (and potato, if using) and saute for 10 minutes until the cabbage is soft. Add garlic, turmeric, salt, and pepper, and saute a couple more minutes. Add broth. Boil, cover, and simmer for 20 minutes. Turn off heat and add coconut milk. Use an immersion blender to blend until smooth. Serve! 

Larry put Japanese miso powder on his Christmas wish list; he wanted powder since paste can go bad if you don't use it up quickly. Good thing, since we just opened the jar today, 5 months later! He made up a quick recipe using our roasted seaweed snacks, some silken tofu in the pantry, and chives from our garden. It was super fast and delicious. Serve with spinach salad and yakisoba! Ingredients 1 T miso powder (we like marukome from Japan) 1-2 roasted seaweed, cut up 1/4 cup tofu, cubed 1 T chives, chopped 1.5 C hot water Instructions Cut up tofu into cubes and toss into soup bowls. Using a scissors, cut up chives and seaweed over each bowl. Add miso powder to the bowls.  Put water in a kettle and heat it up to boil. Pour hot water in the bowls. Stir and serve! Larry says that in Japan, on often eats it by slurping from the side of the bowl, stirring as you slurp. 

We often enjoy  Andersen's Pea Soup in Buellton when we drive to or from southern California. Andersen's sells bags of peas along with a pea soup recipe, which I've slightly adapted to add more veggies and a hot pepper. It was especially delicious and tasted SO much like the restaurant's when I made it using split peas that I ordered from Washington (below), leeks instead of onion (thanks, Elsa!). In the past, I've also added baby carrot top greens; totally optional. Could also try adding potato? Ingredients 2 T canola oil 1 small hot pepper, diced 2 cups green split peas 2 stalks celery, chopped 2 carrots, chopped 1 onion or leek, chopped 8 C water or veggie broth Spices: 1 bayleaf 1/2 tsp dried thyme 1/2 tsp pepper 1/4 tsp salt Instructions Saute pepper, onion, celery, and carrot in oil in a soup pot for about 5 minutes. Add spices and stir a few minutes. Add water and split peas. Bring to a boil and boil hard for 20 minutes. Turn off and let si...

One of our favorite restaurants, Cafe Sprout , has a spicy red curry soup that we love -- with chickpeas, tomatoes, carrots, celery, onion, red lentils, and quinoa. Isa also has a  Sweet Potato and Red Curry Soup  that looks good. So I made up a recipe that pulls from both. Larry said it was fantastic! (Originally posted September 2015; updated February 2020 to be even better :) Ingredients 1T canola oil 1 small hot pepper (like serrano), diced 1 medium onion, chopped 3 stalks celery, chopped 3 medium carrots, chopped 1 medium potato, chopped 2-3 cups cauliflower, chopped 1 can diced tomatoes (or 2 cans if big batch) 6 cups vegetable broth 1 lb (16 oz) dried red lentils, washed 1/2 C quinoa (dry, uncooked) 1 can or 2 cups chickpeas, cooked 1/2 to 1 can lite coconut milk 3T fresh lime juice Spices: 2 tsp cumin seeds (or ground & add w/other spices) 3 cloves garlic, minced 1 T fresh ginger, minced 1 T curry powder 2 tsp turmeric 1 tsp coriand...

Last month we went for a walk on the beach near Half Moon Bay, where Larry proposed 22 years ago. Along the way, we came across a small tapas place and had some delicious  gazpacho. Googling for a good recipe, I came across this Best Gazpacho  in the New York Times that looks just like what we had. I tried this with a regular green pepper, sherry vinegar, some scallions and tomatoes from our garden, and cucumber from our neighbor Elsa's garden. We used our Ninja blender, didn't strain it, and only chilled 15 minutes. It was delish! Ingredients 2 pounds ripe red tomatoes 1 long, light green pepper (e.g., cubanelle) if you can get it - or a regular green bell pepper is ok 1 cucumber, about 8 inches long, partly peeled 1 small mild onion (white or red) 2 cloves garlic 1 tsp salt (some may want more) 1/2 tsp cumin (optional!) 2 tsp sherry vinegar (or substitute with a sweet white, apple, or rice wine vinegar) 1/3 C extra-virgin olive oil Instructions Cut tomatoes, ...

Jeff made a batch of his black bean soup and told me his recipe, so I thought I'd give it a try! TJs didn't have collard greens so I tried kale. He cooks his beans in a big pot where he makes the soup, but I made the beans in the Instant Pot and added them at the end. It makes a very hearty soup! Ingredients 1 lb black beans, soaked overnight 3-4 purple carrots, chopped 2-3 stalks celery, chopped 1 onion, chopped 1 jalapeno pepper, diced Collard greens or kale, chopped vegetable broth (or just bean broth) Tomatoes, chopped (optional) Spices: 1 T cumin seeds 1 T coriander 1 bay leaf 2-3 cloves garlic 1 tsp salt Instructions Put the soaked beans in the Instant Pot to cook. (If soaked overnight, set pot to 20 minutes.) In a soup pot, saute the onion, pepper, cumin seeds, and a little salt in oil for a few minutes. Add the celery and carrots and saute another few minutes. Add the rest of the spices and stir.  Add tomatoes if using. When the instant pot beans...

In San Antonio, Chelsey served us a delicious homemade tomato soup! She told me how she made it, and I found a similar coconut-milk based tomato soup recipe on the web. What I really liked about Chelsey's was that the base was pureed, but there were still chunks of tomato and kale to give it some texture. Serve with crackers or fresh bread or garlic bread, or top with fresh bread croutons. You could also try adding pasta (gnocchi?) or veggie dumplings to the soup, too. Ingredients 4 cups fresh tomatoes, chopped 2 cloves garlic, chopped 1-2 celery stalks (optional) 1 onion, chopped 1-2 carrots, chopped 1 T canola oil 4 cups vegetable broth 1 cup cashews, soaked - or 1 C coconut cream 1/3 cup nutritional yeast 1 T balsamic vinegar (optional) kale (a few leaves, chopped) Spices: 1 tsp dried oregano 1 tsp dried basil 1 tsp paprika salt & pepper to taste (optional) 2 tsp 21 spice no-salt seasoning (like Kirkland's or Trader Joes) Garnish (optional): F...

Shelley and Michael had us over for lunch and served us the most delicious, thick carrot leek soup, sourdough bread (City Bread from Cheeseboard ) and salad (a mix of leaves, garbanzos, red peppers,  avocado, and more, with a thick balsamic oil dressing). Shelley said the soup recipe was from Fields of Greens .  I found the recipe on the web! Here's a somewhat-adapted, easier version. Ingredients 2 medium onions or 1 large leek (2 C), chopped 1.5 lb potatoes (2-3 cups), chopped 1.5 lb carrots (2-3 cups), chopped 1 medium sweet potato/yam (2+ C), chopped 3 cloves garlic (no need to chop) 2 T oil 1 tsp red pepper flakes 1 tsp dried thyme Salt and pepper 6 C vegetable stock (water + Better than Bouillon) 1 T chopped fresh thyme for topping (optional) Instructions Heat the oil in a soup pot. Add onions with red pepper flakes and a little salt. Saute 5 minutes. Add carrots, potato, and sweet potato, and saute another 5 minutes. Add garlic, thyme, and pepper, ad saute another...

We love Field Roast  sausage, and often buy 12-packs of apple, Italian, and Mexican Chipotle sausage for pool party bbqs. The chipotle is too spicy to eat straight, but is great in a soup! A quick google search brought up a Spanish-style soup that uses chorizo, along with beans and cabbage, more of my favorite things. Easy and delicious - and it hits you with a slow POW at the end. I like to add both green and  purple cabbage -- it's so healthy  and both last a long time in the crisper, great for soups and stir fries anytime. Ingredients 4 Chipotle FieldRoast sausages, sliced into medallions 3-4 cups cooked (or canned) white beans 2 T oil (I use canola) 1 large onion, diced 5-6 cups veggie broth 4+ cups green and/or purple cabbage, chopped (optional) 2 cups kale, chopped 1-2 T white vinegar Spices: 4 cloves garlic, diced 1 can diced tomato - or large tomato, diced 1 bay leaf 1 tsp salt fresh ground pepper (optional) pinch saffron threads Instructions ...

A hearty, nice corn chowder, from Vegan with a Vengeance . You can use frozen corn, but I think it's better if you use fresh. I made this the first time with my sweet corn harvest (see photos below). It was exciting to turn my lemon-ears (corn that most anyone else would have sent them to the compost bin) into chowder-ade! The soup has some nice heat, and the maple syrup gives it a slight contrasting sweetness.  And it's easy to make. Serve with nice whole wheat bread, crackers, or salad. I ngredients 1 T olive oil 1 medium-size onion, diced 1 large red bell pepper, finely chopped (about 1 1/2 cups) 1 cup carrots, diced 1-2 jalapeño peppers, diced 1 tsp dried rosemary (or more, fresh) 1 tsp dried thyme A few dashes fresh black pepper 1 tsp salt 3 cups vegetable broth  3 cups fresh corn (from about 5 ears of corn) 2-3 medium potatoes, sliced into 1/2-inch chunks 1 bay leaf Pinch cayenne Juice of 1 lime 1/4 cup plain almond or soy milk ...

A delicious lentil soup that Larry's sisters Laurie and Cyndy discovered. It's particularly good with real French Green Lentils, but green lentils from Trader Joes is also delish. Ingredients 1 onion, chopped 1/2 tsp red pepper flakes 2 T canola oil 3 carrots, diced 3 stalks celery, chopped 3 cloves garlic, minced 1 14 oz crushed or diced tomatoes 2 cups dry green lentils 6 cups veggie broth 2 cups greens (kale, spinach, cabbage), chopped 2 T white balsamic vinegar Spices: 1 tsp dried oregano 1 bay leaf 1 tsp dried basil salt to taste Instructions In large soup pot, cook onion, pepper, carrots, and celery in oil until onion is tender.  Stir in garlic and spices and cook another 3-5 minutes.  Add tomato, lentils, broth, and greens. Bring to a boil, reduce heat, and simmer 30 minutes.  When ready to serve, stir in vinegar (important, this is delish!)

A wonderful squash soup that I like especially with Buttercup squash, a big green squash with a thin skin that you can leave on and puree with everything else! Kabochas are also great. Butternut isn't worth too; too bland. I'll bake a big squash and store it in the fridge for a day or two sometimes; then making the soup from it is quick. Ingredients 1 hot pepper, diced 1" grated ginger (or 1 tsp ground) 5-6 pounds winter squash (buttercup or kabocha) 1 large onion, diced 2 carrots, diced 6 T vegan margarine (like Earth Balance) 6 tsp brown sugar   5-8 C vegetable broth (adjust per thickness) 1/2 tsp nutmeg (optional)   1 tsp curry (optional) salt, to taste Instructions Cut the squash in half or thirds, scoop out the seeds. Roast the veggies: bake squash and other veggies (onion, carrot) for 1 hour at 350 degrees. (I bake on a silicon sheet with a little olive oil on the sheet, squash face down). Remove from oven and let cool. You can store it in the refrigerator...

Super delicious! From the Silver Palate cookbook. Ingredients 4 T vegan margarine (or butter) 1 large onion, chopped 12 large carrots, 1.5-2 pounds, chopped 4 cups vegetable stock 1 cup orange juice (fresh squeezed is best) 2-3 T grated fresh orange zest (to taste, but critical) salt and freshly ground black pepper to taste Instructions Melt the margarine in a soup pot. Add the onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes, stirring along the way. Add carrots and stock and bring to a boil. Reduce heat, cover, and simmer until carrots are very tender, about 30 minutes. Puree in place with a hand blender (worth buying!) or transfer to a food processor and process (in batches) until smooth and return puree to the pot. Add the orange juice, orange zest, and salt and pepper to taste.

I first had this in during college, maybe when I was visiting Chicago and Brenda made it from the Molly Katzen's Moosewood Cookbook . It quickly became a favorite! I've also adapted it a fair bit over the years. Besides making a much larger batch, I use fresh jalapeno; double and use canned tomato (easier and just as good), and try different greens and beans in the mix. The spices, tomato, and variety really make this special. Ingredients   2 T canola oil 1 jalapeno pepper, diced  1 large red or white onion, chopped 3 cloves garlic, minced 3 stalks celery, chopped 3 carrots, chopped 3 yams, peeled and chopped OR winter squash 8 C vegetable broth 2 14 oz can diced tomato 2 C greens: cabbage, chard, or kale, chopped 1 can garbanzo beans 1 can black beans (or another garbanzo, or other bean) 1 C dry barley or farro (optional) Spices : 1 large bay leaf 3 tsp paprika 2 tsp turmeric 2 tsp dried basil 1/4 tsp cinnamon 1/2 tsp salt 1 T soy sauce Instructions Saute hot p...

Adapted from a recipe on Oh She Glows , you can use all kinds of vegetables and different kinds of beans in this soup. I like the spice/broth mix, and the kale. You can change it up a fair bit if you make it closer to the original version one time (red lentils, no cauliflower, no barley) and make a more chunky mixed vegetable version (white beans, plus cauliflower or other veggies, and barley) the next. It's all about the broth, 'bout the broth, 'bout the broth. I often double the recipe to get a big 5-qt pot full of soup, and freeze some of it! Ingredients 1 T olive oil 2 large garlic cloves, minced 1 onion, diced 3 celery stalks, diced 3 carrots, diced (opt.) cauliflower, chopped 14-oz can of tomatoes (or fresh) 5-6 cups veggie broth 1 cup red lentils, or other legume         (garbanzo, calypso, etc.) A big bunch of kale, chopped (opt.) 1 cup of barley (TJs fast, or pre-cooked) Spices (double for full pot): 1 bay leaf 1 1/2 tsp cumin 2 tsp c...