Tuesday, October 8, 2013

Quicky and Easy Green Pea Soup

This recipe is for a quick and easy green pea soup-- no need to buy that dry paste that never really hydrates in your cup when you can have a lovely thermos of home-made soup that you can easily make in the hour before you leave for work (or before you go to bed).  This soup is vegan and gluten-free.

  • 2 medium onions, chopped
  • 4 cloves garlic, chopped
  • 1/2 teaspoon dry dillweed
  • filtered water
  • 3 C. Frozen Peas
  • Fresh Thyme
  • Miso
  • Salt and Pepper
  • 10 freshly cracked Hazelnuts (optional OR 1/2 C. nut milk)
  1. This soup is highly digestible because it doesn't contain any visible fats or oils.  We are adherents to Dr. John McDougall's The Starch Solution: Eat the Foods You Love, Regain Your Health, and Lose the Weight for Good!
  2. Saute the onions, garlic, and dillweed in about an inch of water, boiling for about 4 minutes or so. 
  3. Add in the peas and fresh Thyme (1 leaf of the broadleaf thyme/cuban oregano or perhaps 2 T. of chopped regular fresh thyme), bring to a boil and simmer for about 25 minutes.
  4. Add Miso, Salt and Pepper (to taste) to the carafe of your blender.
  5. If using hazelnuts or nut milk, whirl up in the blender with about a Cup of the soup fluid
  6. Add in about 1/2 to 3/4 of the soup to the carafe as well.  Carefully blend until smooth.
  7. Add back into the soup pot and stir together.  My husband really likes this soup a lot!

Sunday, October 6, 2013

How To Make Roasted Carrot-Cauliflower Curry Soup with Hazelnuts (Vegan, Glutenfree)

This hearty Carrot-Cauliflower Curry Soup is vibrant with the fragrance and taste and warmth of your own harvested veggies but also with the more exotic flavours of the tropics (curry, coconut, lime).  Roasting the veggies brings out the lovely depth of their wholesomeness.  

Roasting the nuts (hazelnuts are my choice, but the recipe that inspired me called for roasted cashews and toasted coconut as condiments) in your own oven, means that you are avoiding the deep-fat-fried "dry-roasted" nuts that are often the ones you end up with when you buy them already-roasted.  If you have never roasted your own nuts, you are in for a treat!


6 Carrots
1/2 head Cauliflower
1 cup chopped Zucchini
2 cloves Garlic
1 teaspoon Salt
1 teaspoon ground Black Pepper
3 cups Water (or vegetable broth)
1/2 jar of Vegan Pasta Sauce
1 tablespoon Curry Powder
1 cup Coconut Milk
1 small Lime, juiced
For topping:
roasted Hazelnuts

Chopped Veggies in casserole dish

  1. Start by roasting hazelnuts (or other nuts).  Preheat oven to 350° F.  Shell about a handful of nuts and spread in a roastpan.  Put pan in the oven for about 10-15 minutes, watching that they do not burn.  Pour nuts into a clean teatowel and set aside to steam and cool.
  2. Preheat oven to 400° F.
  3. Peel the carrots and garlic cloves, and chop along with cauliflower and zucchini.
  4. Line a casserole dish with parchment paper if you want to cut down on cleanup.  Place carrots, cauliflower, zucchini, and garlic into the casserole dish. Sprinkle salt and pepper. 
  5. Roast the vegetables in the preheated oven for 20 minutes. 
  6. Remove from oven, stir the veggies, and return to oven and continue to roast until the vegetables are tender and lightly charred, about another 25 minutes. 
  7. Meanwhile, bring water and pasta sauce (lazy cook's shortcut) or vegetable broth to a boil in a large pot. 
  8. Remove the roasted veggies from the oven and stir and set aside briefly.
  9. Stir curry powder into the water/pasta sauce and add the roasted vegetables. Cover and simmer soup until vegetables are soft, 8 to 10 minutes. Take off the heat.
  10. Blend the soup until smooth.
  11. On a medium setting, whisk the coconut milk and lime juice into soup. Simmer just until warmed through, for about 5 to 10 minutes
  12. Finish the nuts by rubbing them together in the teatowel so that most of their skins rub off.  Chop or grind coarsely and sprinkle on each individual bowl of soup at serving time.