Archive for the ‘Soups’ Category

Vegan Cream of Mushroom Soup

Here is a recipe for a vegan version of cream of mushroom soup without dairy. This recipe uses shitake, maitake and crimini mushrooms with vegetable broth and vegetable boullion along with onion, garlic and spices. It takes about an hour and a half to make.

The brandy I used was Christian Brothers VS and the nutritional yeast flakes were made by KAL. Both of these are readily available in stores. The creamy texture comes from raw cashews and a blender.

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Chicken Soup

Making chicken soup is very easy and is a good way to make use of the bones from deboning chicken wings, drumettes, thighs or legs. All you need is some celery and carrots and some basil, oregano and salt. This recipe calls for about a lb. of chicken bones – from approximately 5 lbs of chicken thighs or drumettes. The amount of bones you will get will vary and you can adjust the amounts of bones and vegetables more or less, but this recipe will give you a general idea.

Expect the cooking time to be around 3 to 4 hours. You can tell when it’s done when the meat has fallen off the bones. Use a pair of tongs to remove the bones from the soup before serving. ... Read More

Mung Bean Soup

Mung bean soup is a thick, heavy bodied soup that you can serve as a meal in itself. Mung beans are sold in health food stores. They are used for sprouting (bean sprouts) and cooking in soups. Mung beans are popular with Indian cuisine and it makes a thick soup called "Dal". It goes great with curry dishes or all by itself

This recipe is very easy to make. It cooks pretty fast for a soup. A lot of soups take hours to cook but not this one. It has a mildly spicy flavor – not too hot. It uses Anaheim chili peppers, which are very mild – not very hot at all, so don’t be afraid to cook with them. It uses fresh ginger and cilantro which adds a lot of zing to the soup.

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Vegetarian Lentil Soup

Lentil soup is a hearty, thick soup and is very popular with family and friends. Many lentil soup recipes call for adding a ham bone or pork or other meat. This is a vegetarian version that has no animal products or animal fat. It uses a little bit of olive oil but that is a good, healthy fat.

This is a hearty, delicious and healthy soup recipe that is sure to be a favortie with friends and family. It is low in fat and high in satisfying flavor.

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Quickest Vegetable Soup Recipe

This is the quickest vegetable soup recipe that I know. It is delicious and low in fat, yet very fast and easy to make. Most soups take a lot of time to make and usually you wind up making enough to feed a small army. You can make a half-batch of this recipe if you like (all the photos I shot were a half-batch).

So with this recipe you can make it fast plus you can make it in small batches. Those are two big plus points … and another plus is that it is healthy! We try to use all organic ingredients – organic broth, organic basil and oregano, organic carrots, green beans and cabbage.

The secret to this recipe is that you start with vegetable broth and beef broth. They come in handy 32-oz containers. That’s what saves the time. We only use organic broths because we want to make sure they are healthy to begin with. You simply add in fresh vegetables. It only takes a few minutes to chop them. Using fresh vegetables always ensures you’re getting good food. That’s important. ... Read More

Palak Moong Dal

This is a delicious recipe for Palak Moong Dal. Dal is a thick soup or other Indian dish made with legumes. Palak Moong Dal is normally made with clarified butter or ghee, but plain butter or even coconut oil can be used in place of ghee if ghee is not available. Palak Moong Dal is a very healthy thick soup made with fresh vegetables and dried mung beans. It takes a couple hours to cook and you have to chop a lot of vegetables, but it is worth the trouble.

Start by obtaining all the ingredients from your grocery store. Some of the items you’ll probably have to buy from a health food store – like dried mung beans and fresh ginger root. We make it using organic vegetables.


  • 1 cup whole mung beans, rinsed clean
  • 5 cups water
  • 1 tsp salt
  • 1/4 tsp turmeric
  • 3 cups fresh spinach, cleaned, stemmed & sliced (or a 10-oz pack frozen spinach)
  • 2 cups finely sliced onions (approx. 1 large onion)
  • 4 cups red ripe tomatoes, sliced and chopped into chunks (approx. 3 large tomatoes)
  • 3 cups chopped Anaheim chili peppers (approx. 3 large peppers)
  • 1 tbsp finely chopped fresh ginger (minced with a chef’s knife)
  • 1 tbsp crushed or minced garlic
  • 1/4 cup fresh coriander (cilantro), chopped
  • 1/2 tsp garam masala
  • 1 1/2 tbsp whole cumin seeds
  • 4-5 tbsp ghee (or butter or coconut oil if unavailable)

1. Cook the Dal

Measure out 1 cup of whole mung beans into a large cooking pot with lid. Rinse the beans then strain through a mesh colander 5 or 6 times until beans are clean. Add 5 cups water to the pot and then add 1/4 tsp turmeric and 1 tsp salt. Place lid on pot and heat over high flame just until the water starts to boil, then turn the flame way down and cook slowly over a low flame for 1 1/2 hours, stirring occasionally with a wooden spoon. Cook very slowly over a low flame to make a nice, creamy soup. After the mung beans have cooked for 1 1/2 hours, add the sliced spinach, then cover the pot and simmer for 15 minutes.

2. Prepare the “Spicy Tomato Butter”

While the dal is cooking, chop all the vegetables and prepare the spicy tomato butter. It is called “spicy tomato butter” because normally, you would use ghee (clarified butter) but you could also use butter or coconut oil if ghee is unavailable. The vegetables are cooked in a large skillet, adding ingredients gradually taking care to time everything very exactly.

  • Start by adding ghee to the skillet, then bring to a boil and then add the whole cumin seeds. Cook the cumin seeds for about a minute or two until they begin to darken.
  • Next, turn down the heat to a medium flame and add the sliced onions. Cook for about 10 to 12 minutes, stirring continuously with a wooden spoon until the onions are soft and translucent and the flavor of the cumin seeds is infused into the onions. There should also be a very nice aroma of cumin seed at this stage.
  • Next, add the chopped chili peppers, chopped coriander, ginger and garlic. Keep stirring with a wooden spoon and cook at this stage for a couple of minutes. Just cook long enough at this step to infuse the flavors a little bit.
  • Next, add the chopped tomatoes, then stir with a wooden spoon and cover the skillet and cook for about 20 minutes until the tomatoes are broken down and a are reddish yellow color. Stir occasionally during this time, taking care not to burn the vegetables. Add a little water if needed and adjust the flame as needed.

3. Add the Cooked Vegetables to the Dal

After the vegetables are cooked and the mung beans and spinach have simmered for 15 minutes, add them to the dal. At this time, add 1/2 tsp of garam masala and perhaps another 1/2 to 3/4 tsp of salt (to taste). Stir with a wooden spoon, then cover the pot and simmer for an additional 15 minutes to marry up all the flavors. Serve hot.

Shown below is a photo of most of the ingredients. Starting from the back row and going left to right: turmeric, chopped garlic, whole cumin seeds, garam masala, 3 large tomatoes, onion, dried mung beans, ginger root, coriander (cilantro) and Anaheim chili peppers.

Shown below is the rest of the ingredients – fresh spinach.

Start by rinsing the mung beans. Rinse them a few times until the water is clear, straining through a mesh colander after each rinsing.

Add 5 cups of water to the rinsed mung beans plus 1/4 tsp. of turmeric and 1 tsp. of salt. We are using sea salt. Place the pot over a high flame then cover and bring to a boil. After it comes to a boil, turn the flame way way down and cook slowly for 1 1/2 hours. Cook it over a low flame to get a creamy texture. Cover it with a lid while cooking.

While the dal is cooking, chop up all the vegetables. Start with the Anaheim chili peppers.

Cut the end off the pepper, then cut the pepper in half.

Remove all the seeds and ribs.

Slice the pepper halves lengthwise into about 4 or 5 slices each.

Now chop into medium sized chunks. Repeat for all three peppers.

Gather up al the chopped peppers into a bowl and set aside for now.

Slice the onion into thin slices. Start by quartering the onion. If you are using two small onions instead of one large onion, you can cut them into halves instead of quarters.

Peel the skin off and slice each part into thin slices.

When the onions are all sliced up, set them aside.

Chop the fresh coriander (cilantro).

Peel the fresh ginger root and slice up into chunks.

Either use a chopper or chop the ginger root with a chef’s knife. Chop it up real fine – nearly minced.

I like to prepare all the chopped ingredients in bowls so they are ready to add when the time comes. Shown below left to right, back to front: ginger root, chopped garlic, coriander and whole cumin seeds. Lately I’ve been doing this a little differently. I place all the chopped peppers in a bowl, then add the coriander, ginger and garlic over the top of the peppers because they are all added to the skillet at the same time.

Finally, chop all the tomatoes and set them aside in a bowl.

Check the dal and stir it with a wooden spoon once in awhile. Keep it covered while cooking.

In a large skillet, add about 4-5 tbsp of ghee or butter over a medium flame. Then add the whole cumin seeds.

Cook the cumin seeds for a minute or so until the seeds start turning dark.

Add the sliced onions, then cook over a medium flame for about 10-12 minutes. Stir continuously with a wooden spoon.

After the onions have cooked for about 10-12 minutes, add the chili peppers, coriander, chopped garlic and ginger root. Cook for 2 minutes and stir with a wooden spoon.

After the chili peppers, coriander, chopped garlic and ginger root have cooked for 2 minutes, add the chopped tomatoes.

Stir all the vegetables together with a wooden spoon.

Cover the skillet and cook for 20 minutes, stirring occasionally.

After the dal has cooked for 1 1/2 hours, add the fresh spinach. I like to cut the spinach into smaller pieces so they aren’t too stringy in the finished soup.

Stir the fresh spinach into the dal until it is completely covered.

Cover the pot with a lid and continue cooking over a very low flame for another 15 minutes.

When the vegetables have finished cooking 20 minutes after the tomatoes have been added, they are ready to be added to the dal.

Add the cooked vegetables to the dal.

Stir the cooked vegetables into the dal and add 1/2 tsp. of garam masala. At this time I like to add about another 1/2 to 3/4 tsp. of salt.

Simmer for about 15 minutes to marry up all the flavors, then serve hot. Serve with brown rice and some naan bread. Naan bread is really good but it can make you hungry so go easy on it.

Delicious Split Pea Soup

This is a recipe for split pea soup that I accidentally came up with. It started out as a recipe for Green Dal that was printed on a package of split peas. Green Dal is an Indian soup. I was not familiar with Indian cooking at that time. One of the ingredients was Garam Masala. I never bought Garam Masala before. The store was out of Garam Masala that particular day, so I bought Tikka Masala instead. That was a fortuitous accident because the result was really good. Tikka Masala goes really well with really split peas.

This is a very easy soup to make. It takes about an hour and a half. The split peas take an hour to cook, plus another 15 minutes to blend the cooked onions plus some time to chop the onions and prepare the ingredients. This is also a very healthy recipe. It will give you lots of energy without making you hungry.

Delicious Split-Pea Soup

  • 1 cup Organic Green Split Peas (dry)
  • 3 cups water
  • 1 tsp. Sea Salt
  • 2 cups chopped yellow onions
  • 3 cloves garlic, finely chopped
  • 1 tbsp. Tikka Masala Sauce
  • 1/4 tsp. pepper
  • Salt to taste

Rinse and sort peas, drain and place in a medium saucepan with 3 cups of water, tsp. sea salt and l/2 cup of the chopped onions.

Bring to a boil, reduce heat, cover and simmer for about 1 hour until the peas are tender.

While the peas are cooking, sauté the remaining onion with a little butter or coconut oil along with the garlic and Tikka Masala Sauce in a skillet. Add a little water if needed. Cook over medium heat, stirring occasionally until they are soft and just beginning to turn golden brown (about 10-15 minutes).

When the peas are cooked, add the sautéed onion mixture, stirring to combine. Simmer 10-15 minutes to blend flavors. Season with salt and pepper.

Shown below is a shot of all the ingredients. Starting in the back row and going clockwise: onion, Tikka Masala sauce, salt, pepper and dried split peas. These are organic split peas, but you can make the recipe with conventional split peas.

Measure out the split peas and place into a pot. Rinse thoroughly. As you can see by the cloudy color of the water, you will have to rinse them about 8 to 10 times.

Pour the rinse water out through a strainer after each rinse.

Quarter the onion, then peel and chop it. Place 1/4 of the chopped onions (1/2 cup) into the pot with the split peas.

Cook the split peas and chopped onions for 1 hour. Cook them slow over a low flame. Stir occasionally to keep from sticking to the pan. If they start to stick to the pan, then lower the flame.

While the split peas are cooking, chop the cloves of garlic. Here I am using a chopper.

Add the remaining chopped onions, chopped garlic and Tikka Masala sauce to a pan. Add a little butter or coconut oil to the pan and start cooking the vegetables. Add more water if necessary to keep from burning the vegetables while they are cooking. Cook them for about 10 to 12 minutes.

Cook the vegetables until they are soft and light golden brown in color.

After the split peas have cooked for an hour, add the cooked onions plus 1/4 tsp of pepper to the soup. Add salt as needed for taste.

Cook for an additional 15 minutes to allow the flavors to blend thoroughly.

Serve hot. This is a delicious, healthy soup.