1 large butternut squash, peeled, seeded and chopped (or 20 oz package precut)
1 tablespoon canola oil
1 15-ounce can pumpkin
1 cup vegetable broth
1 cup apple cider
1 cup half and half
1-1/2 tablespoon honey
1/4 teaspoon curry (a mild yellow curry if you have one)
1/2 teaspoon cinnamon
1-1/2 teaspoons salt
1/4 teaspoon black pepper
roasted pumpkin seeds
- Preheat oven to 450 degrees F.
- Toss chopped butternut squash with canola oil.
- Roast for 25 minutes. Let cool 5 minutes.
- In a large food processor, puree the squash.
- Add pumpkin and blend. While blending, slowly pour vegetable broth, apple cider and half and half through the top. If the consistency seems too thick, add more broth and/or apple cider as desired.
- Pour into a large sauce pan and heat over medium to a gentle boil.
- Add honey, spices, salt and pepper.
- Simmer on low for 10 minutes.
- Serve with roasted pumpkin seeds.
1 (1 ounce) package dried brown seaweed*
1/4 pound beef top sirloin, minced
2 teaspoons sesame oil
1-1/2 tablespoons soy sauce
2 to 3 dried shiitake mushrooms (optional)
2 cups chicken or beef broth (or water if preferred)
4 cups water
1 teaspoon minced garlic
Soak seaweed in water to cover. After an hour, drain and then rinse. Soak for another 30 minutes, then drain again. Cut into 2 inch pieces.
Heat a saucepan over medium heat; add beef, sesame oil, and 1/2 tablespoon soy sauce, and cook for 1 minute. Add tofu and dried shiitake mushrooms if desired.
Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently.
Pour in 2 cups broth, and bring to a boil. Stir in garlic and 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.
* Do not use “Nori” seaweed (bits of seaweed pressed together to make “sushi” sheets). Some reviews of this recipe said it would be better to use a bit less seaweed.
1 pound lentils, rinsed
10 cups vegetable broth or water
1 jalapeño pepper, stemmed, seeded and chopped
2 teaspoons whole coriander seeds
1-1/2 teaspoons cumin seeds
2-1/2 teaspoons dried oregano
2 bay leaves
2 medium potatoes (1-1/4 pounds), scrubbed and cut into 1/2-inch dice
10 ounces baby spinach, chopped
1 small butternut squash (1 pound), peeled, seeded and cut into 1/2-inch dice (about 3 cups)
2 tablespoons olive oil
1 large onion, chopped
2 ribs celery, with leaves, sliced
3 large garlic cloves, finely chopped
2 teaspoons kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
1/3 cup fresh lemon juice
- In a large soup pot over medium-high heat, combine the lentils, stock or water, jalapeño, coriander, cumin, oregano and bay leaves. Bring to a boil, then reduce the heat to low. Simmer, partially covered, about 30 minutes, until the lentils are tender.
- Add the potatoes, spinach and butternut squash, re-cover and cook another 15 to 20 minutes, until the potatoes and squash are tender.
- Meanwhile, in a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, and cook, stirring, until it starts to soften, 3 to 4 minutes. Add the celery and garlic and cook, stirring often, until they soften, 3 minutes. Add the mixture to the soup, deglazing the skillet with a little soup liquid and adding the deglaze contents back to the soup pot. Add the salt and pepper, taste, and add more if needed. Pick out and discard the bay leaves.
- Thinly slice one of the lemons and cut the other into wedges. Just before serving, stir the lemon juice into the soup. Serve the soup hot, with a lemon slice floating atop each bowl. Pass lemon wedges at the table.
5 medium carrots, chopped
5 stalks celery, chopped
3 cloves garlic, minced
1 cup uncooked wild rice*
8 ounces fresh mushrooms, sliced
4 cups vegetable or chicken broth
1 teaspoon poultry seasoning (or a mixture of thyme, sage, etc.)
1/2 teaspoon dried thyme
To the Instant Pot, add all ingredients and cook for 45 minutes (manual, high pressure, quick release).
* Use only wild rice. Do not substitute brown rice or a wild rice blend.
8–10 large carrots, peeled and chopped coarsely
1 onion, chopped
3 cloves garlic, peeled
1 (14-ounce) can coconut milk
1-1/2 cups chicken or veggie broth
1/4 cup peanut butter
1 tablespoon red curry paste
cilantro and peanuts for topping
Stovetop Instructions: Saute the onions and garlic with a little bit of oil until soft. Add the carrots, coconut milk, broth, and curry paste. Simmer until carrots are soft. Add peanut butter and stir until melted. Using immersion blender, blend until smooth; season generously with salt, top with peanuts and cilantro.
Instant Pot Instructions: Place all ingredients in the Instant Pot and set for 15 minutes. Using immersion blender, blend until smooth; season generously with salt, top with peanuts and cilantro.
2 tablespoons vegetable oil
1 pound ground beef
1/2 large onion, chopped
5 cups chopped cabbage
2 (16 ounce) cans red kidney beans, drained
2 cups chicken broth
8 ounces tomato sauce
16 ounces diced tomatoes
1/2 teaspoon ground cumin (or chili powder)
2 heaping tablespoons Splenda brown sugar (for Mom & Dad)
Heat oil in a large skillet over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled.
Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, chicken broth, tomato sauce, tomatoes, and cumin.
Cook on low setting for 6 to 8 hours.
2 quarts vegetable broth
1 cup uncooked barley
1 (14.5 ounce) can diced tomatoes
1 cup frozen corn kernels
2 carrots, chopped
2 stalks celery, chopped
1 zucchini, peeled & chopped
1 clove garlic, minced
2 bay leaves
1 teaspoon white sugar
Combine all ingredients in Instant Pot. Close and lock the lid. Select high pressure; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method (according to manufacturer’s instructions, may take 10 to 20 minutes). Unlock and remove the lid. Remove bay leaves. Serve.
Note: This is a nice, mild soup. Might be good with herbs (thyme, basil).
1 pound lean ground beef
1/4 cup butter
1/4 cup all-purpose flour
2 – 10 ounce cans beef broth
1/2 cup water
3/4 cup chopped or shredded carrots
3/4 cup chopped celery
4 cups peeled, cubed, red skin potatoes
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Kitchen Bouquet browning sauce
2 cups cubed Velveeta cheese (or Cheddar, but soup will not be as creamy)
1-1/2 cups milk
1/4 cup sour cream
1/4 cup dried potato flakes (optional)
Brown the hamburger in a large skillet. Remove the hamburger from the skillet and set aside. Discard fat in skillet.
To the skillet, add the butter and flour. Add the vegetables (carrots, celery and potatoes) and cook for 5 minutes, stirring often.
Put the hamburger and vegetables in a slow cooker. Add the basil, parsley, Worcestershire sauce, Kitchen Bouquet and the rest of the beef broth. Cook on low for 6 to 8 hours.
About 1/2 hour before you are ready to eat, add the cheese, milk and sour cream to the slow cooker. If a thicker soup is desired, stir in the dried potato flakes. Continue to cook on low for 20 minutes (Do not let it boil.)
2 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
1/4 teaspoon ground allspice
1 medium russet potato, chopped
4 cups low-sodium chicken or vegetable stock
7 ounces arugula
5 1/4 ounces fresh spinach
1/2 cup cilantro sprigs (optional)
Greek yogurt (optional)
Heat light olive oil in a large saucepan over medium. Add garlic and cook, stirring often, about 5 minutes. Stir in turmeric, salt, pepper, nutmeg, and allspice; cook, stirring often, 2 minutes. Add potato and stock, and bring to a simmer. Cook until potato is tender, about 10 minutes.
Add spinach, cilantro, and arugula to pan. Bring to a simmer over medium, and cook 10 minutes. Remove from heat. Using an immersion blender, process until smooth.
Spoon a tablespoonful of Greek yogurt onto the top of each serving of soup.
40 dried lily buds (about 1/2 ounce)*
1 tablespoon dried wood ear mushrooms
1/3 cup dried shiitake mushrooms
5 cups chicken stock, low-sodium (do not substitute vegetable or mushroom broth)
1/2 cup drained canned bamboo shoots, rinsed and julienned
2 teaspoons minced fresh ginger
2 cups Napa cabbage, chopped
3 tablespoons cornstarch
3 tablespoons cold water
1 large egg, beaten
2 teaspoons toasted sesame oil
4 ounces firm tofu, drained and cut into 1/3-inch cubes
1-1/2 tablespoons soy sauce
2 tablespoons Chinkiang vinegar*
1 teaspoon white pepper powder
*Note: these items are very hard to find. Do not use substitutes. Best to order ahead of time online.
Place lily buds and mushrooms in a small bowl, and add very hot water to cover by 1 inch. Let soak until softened, about 30 minutes. Drain and rinse thoroughly. Trim and discard tough ends from buds, and cut in half crosswise. Thinly slice mushrooms.
Stir together lily buds, mushrooms, chicken stock, bamboo shoots, and ginger in a large saucepan over high. When the soup starts to simmer, add Napa cabbage and turn to medium-low heat. Cook until the Napa cabbage turns tender, 5 to 8 minutes.
Whisk together cornstarch and 3 tablespoons water in a small bowl. Whisk cornstarch mixture into chicken stock mixture in a slow, steady stream; cook 1 minute. Pour beaten egg into chicken stock mixture in a slow, steady stream, stirring gently.
Stir in tofu, soy sauce, and sesame oil, and cook another 2 minutes.
In small bowl, add the vinegar and pepper. Whisk to blend thoroughly. Stir into soup mixture and serve immediately.