Healthfully Delicious |
healthfully delicious
real food. real life.
Rainy, icy cold Nova Scotia 'storm-day'. Runny-nosed toddler cranking over incoming molars and the wrong colour cup. Husband dying of 'man-cold'. And a day to myself to actually think and catch up on life. These ingredients made for a gloriously soul soothing and sinus-clearing soup. It is super thick and creamy. Spicy and sweet. Delicious. Carrot, Parsnip, & Lentil Curry Soup Total Time: 30 minutes Ingredients: drizzle of coconut oil 1 onion, diced 2 carrots, peeled and chopped 2 parsnips, peeled and chopped 2 inch piece of ginger, peeled and minced (or 1 tbsp. ginger powder) 1 tbsp. curry powder 1 tsp. turmeric 1/4 tsp. each salt and pepper 2 tsp. maple syrup 1 cup red lentils 2 cups vegetable broth 1 cup coconut or almond milk Cilantro for topping, optional Brown Rice or Quinoa for side, optional What to do: 1) Medium heat oil with onion in a pot, saute until smelling good! About 2-3 min. 2) Add carrots, parsnips, ginger, curry, turmeric, salt, and pepper. Combine and cook for another few minutes. 3) Add maple syrup, lentils, broth, and milk. Bring to a boil, stirring often to ensure lentils don't stick to the pot. Reduce heat to medium-low heat, maintaining a low boil, while lentils and veggies soften, about 20 minutes. Keep stirring often, checking if it needs more water to keep it 'soupy'. 4) Serve atop a bed of brown rice, quinoa or with a crusty piece of bread! Yum!! It's called air conditioning folks! Or, better yet, it's those amazing heat pumps you've all heard of! Seriously. It was gross hot out. Kind of made me miss winter. So, yes, we stayed indoors most of the day and made soup.... :) Total Time: 30 minutes Ingredients: Oil for cooking - I've gotten used to using coconut oil for everything now! 1 onion, chopped 1 large sweet potato, chopped bite-size 2 medium potatoes, chopped bite-size 2 medium parsnip, peeled and chopped bite-size 2 medium carrots, peeled and chopped bite-size (carrots missing here... still tasted great without though - just goes to show, use whatever you have) 2 cloves garlic, minced OR as I did tonight, large bunch of garlic scapes finely chopped Vegetable stock, enough to fill up just to cover veggies (varies on the amount of veggies - usually 2-4 cups) 2 tsp-ish each: cumin, ginger, summer savoury 1 tsp-ish each: sea salt, pepper, cinnamon, paprika optional: 1 cup more/less of coconut milk (gives it a creamier texture and taste (could any kind) optional: green onion on top! What to do: 1) Heat oil over medium heat. Add onion and half garlic scapes if using them. 2) Keep medium heat on and add veggies. Stir around. Add a splash or two of stock. Stir and scrape flavours from the bottom of the pot. Once well incorporated, add rest of stock, spices and coconut milk, if using. You just want to barely cover the veggies. Too much and you'll have a watery soup, not creamy. 3)Bring to a boil and let simmer for 10 minutes or so, until veggies are soft enough to each (pierce with a fork or just try one!) 4) Once veggies are soft enough to eat, use an immersion blender to half blend the soup. Or, transfer half of the soup to a blender, blend up, and return back to the pot. Stir together so it is chunky and creamy. Devour with crusty warm bread or crackers. Yum. Ooooooh yes, that's right. Amateur photographer mistakenly gets self captured in the spoon. Oops!
And also... Oooooh yes, that's right. Corn Chowder. Yep! For us non-dairy folk! Chowder! Crazy. Total Time: 30 minutes, give or take a few for how many distractions you have in your kitchen Ingredients: 1 tsbp-ish coconut oil for cooking 1 onion, diced (or a bunch of finely chopped chives will do fine, it's chive season!) 2-3 cloves garlic, minced 2-3 potatoes, peeled (if desired) and chopped 2 carrots, peeled and chopped 2 stalks celery, finely chopped (if you have it! I did not) 2 cups fresh or frozen corn pinch sea salt/pepper 1/2 tsp celery seed 1/2 tsp paprika 1 can coconut milk 2 cups water + 1 organic vegetable bouillon cube 1 tsp white wine vinegar or lemon/lime squeeze if you don't have the vinegar! What to do: 1) Heat oil over medium heat in soup pot. Add onion and garlic. Saute until smelling amazing. 2) Add potatoes, carrots, and celery. Sauce for about 5 minutes, until just starting to soften. 3) Add salt, pepper, celery seed, paprika, coconut milk, water + bouillon. Stir to evenly combine. Turn up the heat to high to bring to a boil. Add the vinegar, or citrus, and turn heat to simmer/medium to let the vegetables soften and absorb all of that awesome coconut milk and spices. This might take about 10-15 minutes. Test with a fork, piercing into a carrot to see if it's done. 4) Remove from heat. Taste test to see if you prefer more salt. I did. Now, you can eat it just like this, once it cools a bit, or, to get it even thicker, take an immersion blender and blend just a few times randomly throughout the pot. (Or scoop out a quarter of the soup into a blender, blend, and return back to the pot.) You'll get this awesomely thick, creamy texture without the heavy dairy cream! 5) To make it pretty, add a couple chopped chives to the top. And a sprinkle of paprika looks good, too. |
All Vegan, Refined-Sugar-free, Soy-free. A sprinkling of Gluten-free. And a pic of my babies, when they were babies. :)
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