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I love, love, love (!!) Allison Rivers Samson’s recipe for Grilled Tempeh Reuben Sandwiches so much that I decided to turn it into a soup recipe.
Tonight, I used red lentils instead of tempeh, and I used the vegetables that I had in my fridge. This soup could be made lots of different ways.
The magic formula = smoked paprika + caraway seeds + dill. You must taste this flavor combination to believe how good it is!
This soup recipe is NSNG (No Sugar No Grains).
Reuben Soup (NSNG)
INGREDIENTS:
1 T coconut oil
4 cloves garlic, minced
1 medium onion, chopped
3 carrots, cut in discs
1 red pepper, chopped
1 cauliflower, chopped
1/2 zucchini, chopped (keep separate from the other vegetables)
dash celery salt
dash garlic powder
1/2 t black pepper
1 1/2 t dried dill
1 1/2 t caraway seeds
3 t smoked paprika
2 bay leaves
4 t VegeBase broth powder
1 C red lentils, rinsed
6 C water
2 T tamari
1/2 T apple cider vinegar
ASSEMBLY:
1. Heat the coconut oil over medium heat in a soup pot.
2. Add the vegetables except the zucchini. (The zucchini will be added at the end of the simmer so it doesn’t turn to mush.)
3. Add the dry spices. Saute the vegetables and spices for several minutes.
4. Add the lentils, water, and tamari. Simmer, covered for about 45 minutes, or until the lentils are cooked.
5. Remove from the heat, and stir in the zucchini and apple cider vinegar. Makes 6 pints.
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For tonight’s meal, I ate the Reuben Soup with:
- a half cup of brown basmati rice
- a sprinkle of toasted pumpkin seeds
- several crushed red pepper flakes
- a forkful of sauerkraut
Reuben Soup with Brown Basmati Rice
Here’s a picture of the Grilled Tempeh Reuben Sandwich…
Grilled Tempeh Reuben Sandwich
Here’s a picture of a Tempeh Reuben Salad (NSNG)…
Tempeh Reuben Salad (NSNG)
This is the soup that I eat at least 3 days per week. It’s my “go-to” lunch entree when at work. I just grab a jar from my freezer in the morning, and then heat and eat in the same 1 cup wide-mouth glass jar.
CHOP THESE VEGGIES: (It goes really fast if you use the slicing blade of a food processor)
1 large onion
5 cloves garlic (mince)
2 carrots
1 medium head cauliflower
20 crimini mushrooms
28 oz crushed organic tomatoes with basil OR 5 medium tomatoes
(I slice tomatoes by hand using a really sharp knife that only gets used for tomatoes. That way, my “tomato knife” doesn’t get dull. Who enjoys slicing tomatoes with a dull knife? Not me!)
COMBINE THESE SEASONINGS:
4 t tarragon
3 t paprika
2 t thyme
3 t veggie broth powder
1 t salt
1/4 t black pepper
dash granulated garlic
2 bay leaves
SET ASIDE:
1 C rinsed lentils (whatever kind you like)
6 C water
1 T dijon mustard
ASSEMBLY:
Use a large soup pot. On medium heat, melt 1/2 T coconut oil. Saute the veggies with the seasonings (start with the onion and garlic, then gradually add the other veggies). Add the lentils, water and mustard. Simmer for about an hour, or until the lentils are cooked. Add more water if needed, depending on how thick you like it. Portion in 1 cup or 1 pint jars and freeze. Makes about 17 cups.
NSNG = No Sugar No Grains
Freeheel Vegan 