Mushroom and cabbage rice noodle soup with garnishes
Garnishes include cilantro, chiles, sunflower sprouts, watermelon radish (which is pink in the middle and green on the outside), fried tofu, and lemon.
soup
Creamy Tomato Soup
To celebrate these end-of-season November tomatoes, we made our delicious creamy tomato soup recipe.
Broccoli-Lentil Soup
Sometimes nothing beats a large, comforting bowl of soup.
White Bean and Escarole Soup with Biscuits
White Bean and Escarole Soup
1 bunch leeks, thinly sliced
3 cups cooked white beans
Vegetable Broth
I head Escarole, sliced
1/4 cup white wine
3 Tbl Olive Oil
Salt and Pepper
Saute the leeks in olive oil with a pinch of salt until they start to get tender. Add the wine and cover and cook over low heat for about 10 minutes, until they are all melty. Add in the escarole and saute until it shrinks. Add the broth and beans and cook until just warm.
Broccoli and Mushrooms Lentil Soup with Herb Mayonnaise and Brown Rice
There are a few secrets to making supertasty lentil soup.
- French green lentils (lentilles du puy). Unless you are making a creamy dal, these fancy french lentils both taste and hold their shape better than brown lentils.
- Go easy on the lentils. Too many lentils make for a stodgy soup.
- Add something acidic. Tomatoes and lemon are both particularly good in lentil soup.
- Spice it up with fresh herb sauce. A garnish of chimichurri, pesto, or herb mayonnaise makes a simple soup a fancy affair.
Black Bean Soup, with Cilantro Cream and Roasted Sweet Potatoes
We cooked the beans in a pressure cooker the night before to make the soup easy to put together. The cilantro cream is made of chopped cilantro, a pinch of salt, a bit of lime juice, a dash of olive oil, and a couple spoons of unsweetened soy or dairy yogurt.
Black Bean Soup
4-6 cups cooked Black Beans
2 ribs Celery, diced
2 medium Carrots, diced
1 Red Bell Pepper, diced
1 Poblano Pepper, diced
1 Spicy Chile Pepper, minced
2 Onions, diced
1 cup chopped Cilantro
1 cup chopped fresh Tomatoes
2-3 Tbl Oil
1 tsp Salt
1 Lime, juiced
1-2 cups chopped Chard or Spinach (chard stems discarded)
Saute the onions, celery, carrots, and pepers for 10-15 minutes. Add the cilantro and tomatoes and cook another 2 minutes. Add the black beans, water to barely cover, and salt. Cook until warmed through. Add lime juice, and more salt or chile if needed. Throw in the greens and cook 1-2 minutes. Eat with rice and warm crusty bread.