When the weather gets cool in Florida I jump on the chance to make this simple warm and filling soup.
4 beet bulbs, chopped
4 carrots, peeled and chopped
4 stalks of celery, chopped
2 large potatoes, peeled and chopped
Dill, handful minced
1 Tablespoon turmeric
1 Tsp Italian seasoning
1 veg bouillon cube
Fenugreek, sprinkle
Caraway seeds, sprinkle
Celery seeds, sprinkle
Sea salt (add to taste prior to serving)
Water
Heat all spices in some water in a large soup pot. Add all remaining ingredients and enough water go an inch over the ingredients. Cook on medium high for 30 minutes or until potatoes are soft. Stir occasionally.
Add sea salt to taste.
I like adding quinoa or brown rice when serving to make this a complete meal.
3 cups Dry Lentil, any color, we prefer green
6-12 cups water, depending on how soupy you want it
1 Tbsp Roasted Cumin Powder
1 Tbsp Curry Powder of Choice
Sea Salt – add while serving
Cook all ingredients (except salt) for 30 minutes in a pressure cooker. Add salt before serving.
Optional:
Serve with Chunks of avocado (omit for low-fat) tomato, and fresh herbs
Saute an onion in water until soft and then add it to the lentils before cooking.
If using canned or pre-made lentils just heat it up with the spices.
Amounts are up to your taste.
You can easily make this a soup by adding more water, bouillon cube, carrots, celery, spinach and other ingredients of choice.
This dish came from our challenge to make an oil free vegetable medley. We love this dish and made so much that we had left overs, which was really good – even cold!
It’s a feast for all of the senses, what spectacular colors and flavors!
The ingredients
Ingredients:
Water 2-3 Beet (small beets are the sweetest) 3 stalks Green Onion, finely chopped
1/2 large Sweet White Onion, finely chopped 2 Tomatoes, chopped
2 Carrots, chopped 1 bunch broccolini – baby broccoli, chopped 1 bunch asparagus, about a handful Parsley, handful, chopped
9 oz Polenta, crumbled
Seasoning: Italian Seasoning
Black Pepper
Directions:
Remove the beet tops (they can be added later as an additional green). Peel the beet and chop into quarters. Place in a large pot to boil. The beets should be firm when done, but soft enough to easily stick a fork into. Remove from water, cut up into chunks and set aside in a large bowl. Save the beet water for the rest of the recipe.
In a large saucepan put enough beet water to go just above the bottom. When water starts to boil add seasoning.
Sauté the green & white onions. Remove when sweet and slightly tender. Place in the large bowl with the cooked beets including any remaining liquid from the sauce pan.
Sautéed Onions
Season and sauté the carrots with the beat water. Remove when slightly soft and add to the bowl along with any liquid.
Sautéed Carrot
Season and sauté the tomatoes until they slightly break down. Remove and add to the bowl.
Sautéed Tomatoes
Lightly steam/sauté the broccolini with just enough beet water to cover the bottom and not dry out. Remove and add to the bowl.
Lightly steam/sauté the asparagus. Remove and add to the bowl
Sauté/steam the kale and parsley together. Remove and add to the bowl.
Note: I like to cook greens just until they turn slightly darker and tender (but not mushy).
Parsley
Sauté the Polenta with the beet water until it breaks down and becomes a bit gelled. Remove and add to the rest of the cooked ingredients.
Mix everything in the bowl, add lemon and serve!
Optional: Add salt just before eating, just enough to make it tasty to you. Salt added during the cooking process losses flavor but keeps the sodium levels.
Lori Loves Carbs 