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It’s time for a new soup flavor! This delectable Italian-flavored soup is mildly spicy. Adjust the black pepper and crushed red pepper amounts to your own liking…Enjoy!
Italian Lentil Soup (NSNG)
INGREDIENTS
1 T coconut oil
6 cloves garlic, minced
1 medium onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 celery stalk, chopped
2 carrots, chopped
2 broccoli stems, chopped
1/2 cauliflower, chopped
20 crimini mushrooms, sliced
dash garlic powder
dash celery salt
1/4 t ground rosemary (use a mortar and pestle)
1/4 t black pepper
1/4 t crushed red pepper flakes
1 t thyme
1 t oregano
1 t fennel
1 t parsley
1 t basil
1 t sage
4 t Vegebase broth powder
1 T nutritional yeast
1 C lentils, rinsed
28 oz can organic fire roasted crushed tomatoes
5 C water
ASSEMBLY:
Put the coconut oil in your soup pot. Saute the vegetables with the spices over medium heat for several minutes. Add the rest of the ingredients. Simmer covered for about an hour, until the lentils are cooked. Portion in 1/2 to 1 pint glass wide mouth freezer jars. Makes about 8 1/2 pints.
(NSNG = No Sugar No Grains)
Mexican Butternut Squash Soup
I love to make soup with baked squash. This one is pretty spicy (by my palate), but still flavorful and not too spicy. (I’ve definitely overdone it in the past!) If you want to ease it up, just back off on the cayenne, chipotle, and chili powder. Remember- you can always add more heat, but you can’t take it away!
To make this recipe No Sugar No Grains (NSNG), omit the corn. I had a bag in my freezer that I needed to get eating, so I decided to use the entire 12 oz package. As you can see from the pictures, the soup is quite “corny” with that much in there. Adjust the amount of corn to your taste.
To get started, you need to bake a butternut squash. Wash the squash and prepare a cookie sheet with a piece of parchment paper. To safely divide the squash lengthwise, I find that it’s best to use the “Psycho Shower Scene” knife grip and stab technique…
Use your largest knife. Carefully make multiple stabbing cuts (slow and precise…unlike the shower scene!) with the point of the knife until you can “connect” the cuts and ease the 2 halves apart. Scoop out the seeds and place the cut sides face down on the parchment paper. Bake for 45 minutes at 400 degrees.
Demonstrating the “Psycho Shower Scene” knife grip and stab technique.
(To learn about my 269 tattoo check out the link below this picture.)
Baked butternut squash. (One half flipped over to show what it looks like after baking.)
INGREDIENTS
1 butternut squash, baked
4 C water (or liquid vegetable broth)
Coconut oil (to coat the soup pot)
3 cloves garlic, minced
1/2 onion, chopped
2 carrots, chopped in discs
1 cauliflower, chopped
1 red pepper, chopped
Dash garlic powder
Dash cayenne
Dash celery salt
1/8 t black pepper
1/8 t ground chipotle (very spicy)
1 t cumin
1 t chili powder
1 t basil
2 t dried chives
2 t Vegebase vegan broth powder (if not using liquid broth)
1 C water, as needed
15 oz can black beans, rinsed (double the amount if you want)
Optional- frozen organic corn, to taste
Measure all your spices in a small bowl.
ASSEMBLY
1. Blend the baked squash meat with 4 cups of water or liquid vegetable broth. Set aside.
2. Coat a large soup pot with coconut oil. Saute the vegetables with the spices for several minutes on medium heat.
3. Add the squash puree to the soup pot. Add another cup of water as needed. Simmer covered for about 45 minutes, or until the cauliflower is soft. In the last 15 minutes of cooking, add the beans and corn.
Makes about 7 1/2 pints, depending on the size of your squash and the amount of corn used.
Have some soup for dinner and freeze the rest in wide mouth freezer jars.
ENJOY!
Freeheel Vegan 