Easy, quick, delicious and healthy and made with lots of roasted garlic and rice milk.
According to supermodel Emme who promotes a healthy body image and self esteem, “I always make soup and everyone enjoys a bowl of whatever I’m making if they’re over my house at lunchtime.”
8 garlic bulbs
1 large frozen package of black eye peas
5 cups of rice milk
1 C chopped parsley
1 C chopped basil
2 T chopped cilantro
1/2 C grated Parmesan
Cut off tops of garlic, drizzled with extra virgin olive oil and roast for 20 minutes in oven at 375 degrees. Remove the garlic pulp from the bulb and put into a stockpot. Add all other ingredients and cook for 1 hour on medium heat. Using a hand held upright, puree and serve (use caution when pureeing hot liquids). Finish off with two pinches of salt.
Velvety smooth with just a punch of spice, makes this soup a winner sans the cream. And it’s easy because you don’t have to peel the squash!
While winter is still here, enjoy my version of butternut squash soup on a cold day.
1 butternut squash
2-3 carrots, peeled and cut into 1 inch pieces
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
3 cups organic vegetable broth
1 teaspoon curry powder
1/2 teaspoon chili powder
salt & pepper to taste
Preheat oven to 375 degrees.
My friend Lisa gave me the best tip to avoid the cumbersome job of peeling a butternut squash. Slice it lengthwise, scoop out the seeds then bake it in the oven in an inch of water (also called a bain-marie) with the flat sides down in a 9 x 13 oven proof glass baking dish. I added another easy step. Add the carrots to the water in the pan before baking so the carrots cook at the same time as the squash. Cook for approx. 1 hour or when a knife can be easily inserted in the squash. Let cool first then scoop out the flesh and discard the skin. Place aside with the cooked carrots.
In a large stock pot, saute the onion and garlic in the olive oil over medium heat. Stir until softened. Add all other ingredients and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and puree in a blender (I have a high powered blender that purees this soup to it’s extra creamy consistency), food processor or with an immersion blender being extremely careful with the hot liquids. Or let cool first and then puree. Reheat when ready to serve.
Note: Because I use vegetable broth, this recipe is both vegetarian and vegan. I use an organic vegetable base which you can buy at a natural food market. Use 1 teaspoon vegetable base for every 1 cup of boiling water to make a very tasty broth.
Luxurious creamy soups, without the cream, is always a welcoming sight during the winter months. Delicious and healthful, quick and easy to prepare.
Sprinkle toasted pine nuts or cumin toasted pumpkin seeds on top and you have a great meal.
3 Tablespoons organic dairy-free “Buttery Spread”
1 Tablespoon extra virgin olive oil
1 Large organic red or yellow onion (I like using ½ of each color) coarsely chopped
1 Large bunch broccoli, tough bottom stems trimmed and discarded, coarsely chopped
Sea salt and pepper
6 Cups water
½ Teaspoon curry powder
½ Teaspoon turmeric
Melt the spread and the olive oil in a heavy 8 quart pot over medium-high heat. Add the onion, broccoli, and a little sea salt and pepper. Stir to coat the vegetables with the oil. Cover and cook for about 10-12 minutes, stirring occasionally until the broccoli and onions have softened. Add the 6 cups of water, the curry powder, and the turmeric. Stir to combine. Cover and raise the heat to high. Bring to a boil. This should take about 12 minutes. When the soup reaches a boil, reduce the heat to medium and cook at a medium boil, for about 15 minutes, stirring occasionally until the broccoli is soft. Taste for seasonings. Transfer about a cup of the soup to a blender, cover, then cover the top with a kitchen towel, and wear oven mitts to protect your hands. Pulse several times until blended smooth. Turn this into a clean pot, and repeat to blend the remaining soup. Taste for seasonings.
Caution: Hot liquids expand when blending, so whenever blending hot liquids, always protect yourself from a burn by filling the blender cup less than 1/3 full, covering the lid with a kitchen towel, and wearing oven mitts. And, keep your face away from the blender top just in case the hot liquid leaps up over the lid.
Makes about 7 1/2 cups.
Recipe submitted by Claire Criscuolo of Claire’s Corner Copia on Bloom Talk Radio’s show: