Kale and Roasted Vegetable Soup

Ingredients:

•3 medium sweet potatoes, cubed
•1 large rutabaga, peeled and cubed
•1.5 medium onions, diced
•3 gloves garlic, minced
•4 –6 cups vegetable broth (use 4 if you want a thicker stew-like soup, and 6 if you prefer a brothier soup)
•1 bunch kale, washed and trimmed
•1 tsp cumin
•1/2 tsp coriander
•1 can black beans, rinsed and drained
•1 small avocado, diced
•salt and pepper (to taste)

To Prepare:

1.Preheat oven to 400 degrees. Cube the sweet potatoes and rutabaga into evenly sized pieces. Toss with a bit of olive oil and salt and pepper, and spread evenly onto a sheet pan.
2.Roast the vegetables for 45 minutes, or until browned and tender, stirring once halfway through cooking.
3.Once the vegetables are done, sauté the onions and garlic over medium high heat in a heavy-bottomed pot (like a Dutch oven) until soft and starting to turn brown.
4.Add roasted vegetables, vegetable broth, and spices and bring up to a simmer.
5.Fill pot to the top with kale (washed and torn), and cover for at least 10 minutes so that the kale will wilt and steam.
6.Check kale for tenderness after 10 minutes. Once ready, add rinsed black beans and stir well to heat through.
7.Adjust final seasoning with salt and pepper. Ladle and serve into individual bowls, and top with freshly diced avocado.

From The Front Burner (http://www.thefrontburnerblog.com/2010/11/kale-and-roasted-vegetable-soup-the-video.html)

Green Soup with Ginger

Addition: a bit of miso or tamari at the very end to deepen the flavor, but you should add it sparingly, and taste as you go.

1 large yellow onion (250g)
2 tablespoons (30 ml.) olive oil
1 1/2 teaspoons sea salt, plus more to taste
1 large sweet potato (12 ounces; 350 g)
1 large leek, white and light green parts (5 ounces; 140 g)
1 bunch spinach (8 ounces; 225 g)
1 large bunch green chard (12 ounces; 350 g)
3 tablespoons (30 g) chopped fresh ginger, plus more to taste
2 cups (500 ml) good-tasting vegetable broth
2-4 teaspoons fresh lemon juice
freshly ground black pepper

Chop the onion and cook it slowly in the olive oil with a sprinkle of salt, stirring now and then, over low heat until it is soft and golden, about half an hour.

Meanwhile, peel and dice the sweet potato and put it in a large soup pot with 4 cups (1 liter) water and a teaspoon of sea salt. Thoroughly wash the leek, spinach, and chard, chop them coarsely, and add them to the pot, along with the chopped ginger.

Bring the water to a boil, then lower the heat and simmer the soup, covered, for 30 minutes, or until the vegetables are completely tender. Add the caramelized onions when they are ready. When the vegetables are soft, add the vegetable broth (you can add less if you like a thicker soup) and decide whether you want your soup chunky, like this, or smooth. If the latter, puree the soup in a blender, in batches, or with an immersion blender until it is smooth.

Stir in 2 teaspoons of the lemon juice and a few grinds of black pepper. Taste, and correct the seasoning with additional salt or lemon juice.

Serves 5-6.

This recipe was adapted from Love Soup by Anna Thomas.

From 101 Cookbooks (http://www.101cookbooks.com/)

Summer Herb Soup

Into a crockpot:

■2 zucchinis, chopped
■2 yellow squash, chopped
■4 roma tomatoes, chopped into big slices (no need to peel)
■2 cups cooked beans (or 2 cans, not drained) – pinto, kidney or the like
■2 cups broth of your choice
■2 tsp paprika
■1 tbsp Italian seasoning
■1/2 tsp red pepper flakes
■1/2 tsp Garlic Gold nuggets (or 1/4 tsp garlic powder)
■1 tsp chili powder
■Salt + pepper to taste

Turn crockpot to high and cook for 2 hours. Serves 4 big bowls.

From Kath Eats Real Food (http://www.katheats.com/)

Chickpea Hot Pot Recipe

Leftovers are going to thicken up ovenight - thin with a bit of water/stock while reheating, and adjust for seasoning again. You can find bulgur in the bins at most natural food stores and Whole Foods Markets.

1 large yellow onion, chopped
a splash of olive oil
a couple pinches of salt
2/3 cup uncooked bulgur
1 14-ounce can of chickpeas, drained and rinsed
4 1/2 cups vegetable stock
1/2 cup orange juice
1 1/2 cup cauliflower, trimmed into small trees
2 cup kale or chard, destemmed and cut into thin ribbons
olive oil for finishing drizzle
red onion, chopped for garnish

In a large pot over medium-high heat saute the onion in the olive oil along with the salt - for a minute or until the onion begins to soften a bit. Stir in the bulgur. Stir in the chickpeas and the stock. Bring the ingredients to a simmer. Cook for another few minutes, it should start to thicken. Taste to see if the bulgur is cooked through, if so add the orange juice. If not, simmer for a couple more minutes before adding the juice. Stir in the cauliflower and the kale as well - simmer another few minutes, until the cauliflower is just tender. If the stew is on the thick side, thin with a bit more water or stock. Taste, and add salt if necessary. Serve garnished with a drizzle of olive oil and red onions.

Serves 4 - 6.

From 101 Cookbooks (http://www.101cookbooks.com/)

Ten Minute Couscous Soup Recipe

This is a soup that should be made to order, if it sits around the consistency changes and the vegetables get that over-cooked flavor no one likes. I like to use whole wheat couscous, which I've been seeing around more often lately. I also picked up a box of barley couscous the other day - delicious. If all you can find is regular couscous, no problem, that will work as well too. I just try to pick up "whole" versions when given the choice. Use a delicious broth, one you wouldn't mind enjoying a bowl of on its own - I've mentioned before that I like Rapunzel Herb Bouillon with Salt (available at many stores). This soup can easily be made vegan by leaving out the cheese.

7 cups great-tasting vegetable broth
2 or 3 pinches crushed red pepper flakes
3 tablespoons extra virgin olive oil
1 cup whole wheat, barley, or regular couscous
1 1/2 cups broccoli florets, cut into tiny pieces smaller than your thumb
1 1/2 cups cauliflower florets, cut into tiny pieces smaller than your thumb
4 oil-packed sun-dried tomatoes, chopped (opt)
4 green onions, trimmed and thinly sliced
an ounce or two of goat cheese

In a large pot heat the broth, red pepper flakes, and olive oil. When it comes to a boil remove the pot from the heat and stir in the couscous. Wait two minutes and stir in the broccoli and cauliflower. Wait another two minutes - just long enough for the vegetables to loose their raw edge, and ladle into bowls. Top each bowl with some sun-dried tomatoes, green onions, and a bit of goat cheese.

Serves 4-6.

From 101 Cookbooks (http://www.101cookbooks.com/)