CAULIFLOWER AND CURRY SOUP
This spicy fall soup will have you whispering “gourmet” at first bite. The rich yellow hues are accentuated by the exotic spices of turmeric, curry and cumin. You will love this soup!
INGREDIENTS
- 1 head of cauliflower
- 1 c cooked yellow lentils
- 1 onion, diced
- 3 tbl coconut oil
- 3 tbl tomato paste
- 2 cloves of garlic
- 1 leek diced
- Juice of 1/2 lemon
- 1/2 tsp turmeric
- 1 tsp curry
- 2 tsp cumin
- 1inch ginger peeled and grated
- 6cups vegetable broth
- Fresh herbs and zuchini to garnish (optional)
See video below:
https://www.instagram.com/reel/Cj5UtYKN4_l/?igshid=YmMyMTA2M2Y=
See full recipe http://@bestofvegan
CANNELLINI AND KALE SOUP RECIPE
How about some warm, cozy cannellini and kale soup for those chilly, fall days?
This hearty soup will serve as a perfect compliment or main course for any lunch or dinner. With a robust flavor of plant based sausage, this soup kicks it up a notch with regard to taste.
INGREDIENTS
- 1 bunch of fresh kale, chopped
- 1 onion, chopped
- 2 leeks, washed and chopped
- 2 cans of cannellini beans, drained and rinsed
- 2 links of impossible sausage or nonmeat sausage
- 4 cloves of garlic
- 3 boxes of vegetable broth
- 1 cup of water
- olive oil
- 2 tsp oregano
- 1 tsp of sea salt
- Ground pepper
- Juice of fresh lemon
- Parmesan cheese (vegan optional)
METHOD
Brown impossible sausage in large soup pot and cook until done
Set aside to cool
In same pot, brown leeks, onion, garlic and ⅓ of kale, seasoning as you stir
Add vegetable broth and water
Cook for 8-10 minutes
Add the rest of the kale and stir.
Add cannellini and sausage (chop if necessary) and let simmer 10-15 minutes
Add juice of ½ lemon
Season to taste
Serve with ground pepper and parmesan cheese 😋
See full recipe at https://greenleaflunchbox.com/?p=823
TASTY PEA SOUP RECIPE
This tasty pea soup is great on a chilly day or any time of year really because it’s packed with protein and nutrients.
It’s also economical! For less than $1.20 a bag you can make a whole pot for about $3.50.
INGREDIENTS
- 1 bag dry peas (green lentils)
- 1 c onion
- 5 garlic cloves
- 2 carrots
- 3 veggie chicken bouillon or vegetable stock
- 1 tsp oregano
- 1 tsp sea salt
- 1 tbs vegetarian adobo
- Salt and pepper to taste
- Geen onions to garnish (optional)
Brown vegetables in pressure cooker or instapot. Add water 3/4 full. Add seasonings. Cook on high for 18 minutes. Add bouillon or broth. Season to taste.
Soup will thicken as it cools 😎
Easy to freeze for later meals.
See full recipe at https://greenleaflunchbox.com/?p=1568
