Broccoli Cheese Soup

It is autumn and I mean fall soup season. I love soup any time of year, but there is nothing better on a cold day than a bowl of hearty soup. One that warms and fills the belly. Do you see where I'm going with this? I make soup in a meal.

Today is Wednesday. If you are new to read my blog, as you know, are needed on Wednesday a busy day in our house. So I try to make something to eat that are quick and easy. So today Igo back to the vegetarian cuisine.

For me it is very important when you cook a vegetarian meal that is filling and balanced. Now when I say balanced I mean, it's your vegetables, protein and carbohydrates. I think that when people cook for a vegetarian, it is simply too small or not the protein part. The bottom line is if you do not contain the protein, you are at a very fast hunger would have belly.

Is there a better way to get a protein than lenses? Theselittle legumes are very rich in protein (26%). They are light, they come in different sizes and colors. But they cook very quickly in the dry stage. They are not like a regular pulses, where they need to soak overnight. So for that reason alone they make vegetarian cooking quick and easy.

Lentils are beautiful as well as to facilitate the non-vegetarian cuisine in a vegetarian. I have made it clear in my previous blogs that I am not a vegetarian, but I eat lots of vegetarian dishes. Since lentilsare not like your regular major legumes, they fit into your plate. Instead of standing out. You can buy the lenses are green, brown, yellow, black and red in color. They can be divided or whole. The red ones are divided on the rule and one of the most popular. Since they split, they are even cook even faster. Therefore, I will be vegetarian cooking today with red lenses.

I will share a recipe for lentil soup with you. My friend Norma shared this with me many years ago and itwas (no pun intended), a staple in our house. Now, for you out there who are not vegetarian and want to beef this soup even more. You can add some sliced sausage this extension, I would use a spicy chorizo or Italian.

Belly Warming Lentil Soup

5 cloves garlic chopped
1 large onion chopped
2 tablespoons olive oil
1 tablespoon caraway seeds
2 medium carrots, sliced
2 leeks chopped (white only)
1 cup dried lentils (I use red)
1 teaspoon oregano
1 teaspoon basil
1 / 4Teaspoon cayenne pepper
1 28oz can diced plum tomatoes
4 c vegetable broth (chicken broth is not good for vegetarians)

In soup pot sauté onions in olive oil until they are soft. Add garlic and saute for a few minutes. Lower heat and stir in cumin. Cook a few minutes. Carrots and leeks, throwing for another 2-3 minutes. The remaining ingredients. Cook for about 30 minutes. Or until lentils are soft. Salt and pepper to taste.

Serve this hearty with niceBread and belly will be happy.

I experimented with a vegetable soup recipe and came up with this delicious meal. The addition of seaweed and greens from the broth rich in nutrients such as magnesium and potassium, and natural iodine. The broth was a rich brown of the red alga algae ate and when I felt like this was exactly what I needed on that day. So, you are looking for a soul satisfying vegetable soup, no further.

I leave the skin on my root vegetables such as carrots and potatoes. Most of the nutrientsconsumed directly under the skin, most vegetables, and there is no damage in the skin when cooked.

What you need:

3 tablespoons of healthy fats such as olive oil, butter, coconut oil or lard
3 onions, chopped (yes, 3 onions)
2 carrots, cut into pieces, leave the skin on
6 potatoes, cut into pieces, leave the skin on
1 acorn or butternut squash, peeled and cut into pieces
Won 1 cup dried seaweed, dulse, I
1 package (9 ounces) fresh spinach
Organic chicken broth and / or waterCover the vegetables

Melt in a saucepan, 3 tablespoons butter or something and saute the onions until they are transparent. Then add in the carrots, potatoes, pumpkin, seaweed and spinach. Pour enough organic chicken broth or water over the vegetables and turn on high heat.

Bring to boil and then reduce the heat to cook with a lid. Approx. Simmer 40 minutes until the potatoes and carrots are tender. The broth is a beautiful dark brown from the seaweed and the bestVegetable soup you ever ate.

© 2009 Shanna Ohmes

If you love sweet potatoes, as I do, I think you will enjoy making this simple soup recipe. What I like about this soup is the hint of orange flavor with the sweet taste of the potatoes mixed.

If you want to save time, you can use canned yams, but I do not think it tastes so delicious … as if you used fresh. This recipe is 4 servings.

Orange Spice Sweet Potato Soup

Ingredients:

2 tablespoons vegetable oil

2lbs. Sweet potatoes (yams), diced

1 large carrot, chopped

1 onion, finely chopped

1 clove garlic, finely chopped

2 1 / 2 cups vegetable broth

1 1 / 2 cups unsweetened orange juice (not concentrate)

1 cup yogurt

1 tbsp chopped coriander

Salt and pepper to taste

1 teaspoon cinnamon

Peel and dice your sweet potatoes into 1 to 2 "chunks. Heat the vegetable oil in a large saucepan or soup pot. Stir in the dicedSweet potatoes, chopped carrots, onions and chopped garlic, cook over medium heat, stirring constantly to prevent sticking.

Pour in the vegetable broth and orange juice, cover and bring a full boil. Reduce the heat to low and cook the soup for 20 to 25 minutes, stirring occasionally to prevent, sticking and scorching. Remove cover and check to see if the sweet potatoes and carrots fork tender. If so, pour the mixture into your blender and process for 1 1 / 2 minutes until pureed and smooth.Return the soup to give back to the pan.

Stir in the yogurt, cilantro and season with salt, black pepper and cinnamon flavor. Let soup stand for 1 minutes before serving.