Tag Archives: Soups

Thai Flavored, Sprouted Moth Bean and Vegetable Soup

I made this one up as I went, but you can’t really go wrong with beans or lentils or vegetables for that matter!

A few months ago, while walking through the streets of Boulder Pearl Street Mall, I came across a Savory Spice store. The aroma emanating from the store was intoxicating. The store shelves were lined with spices from around the world. The owner assured me that all the spices were freshly ground at his facility and  that I would have no problem with TSA, if I wanted to carry some spices in my carry-on baggage.

Despite his assurance, I decided to be conservative and only purchased a Thai Red Curry Powder and  dry Cilantro leaves bottle. Fresh cilantro can be found in abundance all year long, although this was the first time I came across dry cilantro in a bottle.


2/3 cup moth or haricot beans
1 carrot chopped
2 celery stalks chopped
1 lemon grass stalk chopped
1/2 turnip chopped
2 green onions chopped
1 cup chopped green beans
2 tbsp chopped fresh basil
salt to taste
1 tbsp red curry powder
1 tsp red pepper flakes in oil (optional)
3-4 cups of broth or water
1 cup coconut milk
some lemon juice (optional)

Soak dry moth beans in 2-3 times water for 8-10 hours. Rinse and dry using kitchen napkins. Let sit for 2-3 days to allow the beans to sprout. Note: it is not necessary to make this soup with sprouted beans, you can use non sprouted beans. Also note, if moisture is present it is easy for fungi and bacteria to form on the beans.


To  a large pan add moth beans, chopped green beans, carrot, turnip, lemon grass, green onions, basil and water(or broth), coconut milk and bring to a boil. Reduce flame and let simmer. Season with salt, and red curry powder and continue to simmer for 1-2 hours. Add red pepper flakes in oil and continue to cook for another 20-30 minutes.

mb2JPGDrizzle some lemon juice and enjoy warm with some bread!


Spicy Quinoa Chili

I had originally planned to make chili a few weeks ago for Chili Night. I ended up not attending that event. Since then, I have been waiting for an opportunity to make chili. This is an old, well tried and tested recipe. I decided to make it with a slight twist.

Vegetarian ChilliIngredients:

1 cup dry red kidney beans
1/4 cup Quinoa
1 Zucchini, chopped
1 Green Bell Pepper, chopped
1 Jalapeno (or two if can handle it) minced
1/2 Yellow Onion chopped
2 large tomatoes chopped
1-2 tsp cumin powder
1 tsp smoked paprika
1-2 tbsp oil
3-4 cups broth or water
salt to taste

Soak the kidney beans in some water for 8-10 hours. I typically soak them overnight for 20-24 hrs. I usually like to steam mine in a pressure cooker. You can replace with canned beans instead if you prefer. Set aside.

IMG_3252In a large pan or dutch oven, heat oil. Add chopped onion, minced jalapeno, and garlic and lightly fry for 1-2 minutes. Add chopped zucchini, bell pepper and tomato and continue frying. Season with salt, cumin and paprika.

chili1JPGFry lightly for 5-6 minutes. Add kidney beans, and 1-2 cups water and bring to a boil. I usually add the steamed kidney beans along with the water used for steaming.

StuffedEggplant1Reduce flame and simmer for about 2 hours on medium low flame. Rinse and cook Quinoa in about 1/2 cup or more water until cooked. Add to dutch oven and continue cooking for another 30-40 minutes.

Vegetarian ChilliServe warm with some sour cream, pickled jalapeno, avocado and salsa. I usually like to pack some in a thermos for a hearty office day lunch.


chili2See Also

Vegetarian Chili
French Lentil Chili
Red Kidney Bean and Quinoa Soup

Creamy Tomato and Basil Soup

Fall is the time I love to try new soup recipes.  And tomato soup is by far my most favorite soup.  I loved the Creamy Roasted Tomato and Garlic Soup from A. Soup. A Week.

If you like tomato soup, here’s an alternate one…



10-12  Roma Tomatoes or use canned
1 large yellow onion
3-4 garlic cloves
3/4 cup cream
2 blended Roma tomato
2-3 tbsp fresh (chopped) or dry basil
salt and fresh ground pepper
a dash of smoked paprika
a few red pepper flakes (optional)
1-2 tbsp olive oil

If using fresh Roma tomatoes, bring a large pan of water to boil. Add rinsed Roma tomatoes for about ten minutes till you can see the skin starting to peel. Remove tomatoes and set aside.

In a large pan or dutch oven, heat the oil. Add chopped onion and garlic and fry till golden. Season with salt, fresh ground pepper, dash of smoked paprika, peeled tomatoes and 3 cups of broth or water. Bring to a boil, reduce flame and continue to cook for 10-15 minutes.

Remove. Cool. Blend with immersion blender. Add 3/4 to 1 cup cream. Season with smoked paprika or red pepper flakes and fresh or dry basil. Continue to cook for another 5 minutes.


Serve warm, with some bread!

Roasted Root Vegetable Soup with Kale and Lentils

Chill is in the air. The last few days, the Polar Vortex dipped low, bringing an early freeze to the Mid Atlantic and the South. Some parts of the country even saw some snow.  It is way too early for snow!

While salads are refreshing during the hot summer months, come fall and winter, I love to try new soup recipes.

rvlk3During such chilly weather, I like to turn on the oven to bake cakes, muffins, bread or roast my vegetables. Nicely warms up the house a degree or two as well. Not to mention the aroma that fills the house.

There are plenty of root vegetables out there in fall. You can pretty much mix in your favorite root vegetables to make this soup.


1 Turnip cut into rings or 1 inch pieces
2 carrots, sliced into rings
3-4 small golden beets, sliced into rings
1 Daikon (winter radish) sliced into rings
2 Roma tomatoes, chopped
1 bunch green onions, cut into 1in pieces
2 cups chopped kale
2/3 cup brown lentils
1-2 tbsp olive oil
1 tsp coriander powder
1 tsp cayenne pepper
2 tsp curry powder
juice of one lemon
a few red pepper flakes
salt and fresh ground pepper
fresh or dry cilantro
6 cups broth or water

If using dry lentils, soak for 6-8 hours or overnight.

rvlk1Preheat oven to 400 degrees F.  Toss all vegetables except kale, with some olive oil, salt and fresh ground black pepper. Lay out on baking sheets and bake for 30 minutes.

Transfer to a dutch oven, or large soup dish. Rinse and add lentils, spices, 4 cups of water and bring to a boil. Reduce flame and let simmer for an hour. Add kale and continue cooking for another 10-15 minutes till kale wilts.

rvlk2Drizzle lemon juice, season with cilantro and red pepper flakes and serve warm!

Croutons or crusty bread on the side wont do harm 🙂


Kale and Lentil Soup

This is loosely based on this recipe.

1 cup dry brown lentils
3 carrots, chopped
3 celery, chopped
1 onion, chopped
2 tomatoes, chopped
1 bag of chopped Organic Tuscan kale
1 tsp fresh basil
salt and fresh ground black pepper
1/2 tsp paprika
a few flakes of red crushed pepper
1 tbsp of olive oil
a drizzle of lemon juice

Soak dry brown lentils for 8-12 hours.

In a large pot, on medium low, add oil. Add onions, carrots, and celery and fry lightly. Add soaked and rinsed dry brown lentils. Add tomatoes. Add 3 cups water and cook on medium low for 20 minutes. Add chopped basil, and fresh chopped kale and mix well. Continue to cook for another 10-15 minutes. Add salt, fresh ground pepper, paprika, and crushed pepper flakes.

Remove from flame and cool.

Using a hand blender or food processor, blend soup in batches.

Optionally, drizzle some lemon juice and serve warm!

Kale, Barley and Red Lentil Soup

Soups are my favorite lunch, especially in winter. There is something to be said about sipping warm, cozy, delicious soups. This recipe is adapted from here


1 tbsp extra-virgin olive oil
2 cloves garlic, minced
1 shallot, diced
1 tbsp lemon juice
1 bunch kale chopped
1 cup red lentils
1/4 cup barley
2 Roma tomatoes chopped and processed in food processor (or 3 tbsp tomato paste)
4 cups water or vegetable broth
1.5 tsp chilli powder
1 tsp paprika
1 tsp cumin powder
salt to taste

Heat the oil in a large pan. Add chopped shallots and fry for 5 minutes until translucent. Add minced garlic and fry for a minute. Rinse and add barley, paprika and chilli powder and fry for a few seconds. Add broth or water. Add tomato paste. Bring to a boil and let simmer in medium low for 15 minutes until the barley is tender.


Rinse the red lentils and add to the pot. Continue cooking for another 15 minutes until the lentils are cooked. Fold in the chopped kale.


Serve warm with some toasted tortilla chips…

soup3Soothing… on a frigid, chilly day!

Roasted Vegetable Soup

More from the the 21 Day Tummy Diet…. slightly modified by me…


1 red potato cut into 1 in cubes
1 turnip (used this instead of parsnip) cut into 1 in cubes
1 large carrot cut into large pieces
4-5 scallions chopped
3 medium tomatoes cut into 1 in cubes
0.5lb green beans trimmed and cut
2 cup water or broth
juice of 1 medium tomato
1 tsp chopped fresh or dried basil
1 tbsp olive oil
salt and pepper to taste

Pre heat oven to 400 degrees Fahrenheit.

Lightly toss all vegetables in some olive oil, salt and pepper and bake for about 30 minutes.

Transfer to a large bowl, along with the juices if any. Add  juice of 1 tomato, 2 cups water, and 1-2 tsp chopped fresh basil (or dried). Bring to a boil and let simmer for 15-20 minutes. Add salt and pepper as needed and serve warm. Makes 2-3 servings.

Sprinkle some chia seeds and sliced almonds or I sprinkled some hemp and enjoyed mine for lunch!


Creamy Swiss Chard Soup

This one is adapted from the book Twenty One Day Tummy Diet.

1 bunch white Swiss chard chopped
5 oz baby spinach chopped
1 red bell pepper chopped
1 cup chopped green onions or chives
2.5 cups water or broth
2 tbsp 1/3 fat cream cheese
1 tbsp almond butter
1 tbsp olive oil
salt and fresh ground pepper to taste
drizzle of lemon juice (optional)

Heat the oil in large pan or dutch oven. Add chopped red bell pepper and green onions and fry for 5-6 minutes. Add Swiss Chard, and spinach and continue frying for another minute. Add water, salt and pepper and bring to a boil. Reduce and let simmer for 10-15 minutes until the greens are wilted. Add almond butter and cream cheese and continue to simmer for 1-2 minutes.

Cool. Using an immersion blender lightly blend the soup into puree or leave some chunks like I do. You can also transfer some to a food processor and blend. Makes about 2 servings.

I drizzled some lemon juice and enjoyed on a frigidly cold day for lunch!

Caldo Verde

Caldo Verde (“green broth”) is a popular Portuguese soup. This recipe is adapted from the 21 day Tummy Diet.

1 turnip, peeled and cut into 1 in pieces
1 red potato cut into 1 in pieces
3 medium tomatoes cut into 1 in pieces
3 cups loosely chopped kale
3/4 cup cooked lentils
1 tsp cayenne pepper
1 tbsp olive oil
salt to taste

IMG_4204Heat the oil in a dutch oven. Add potato, turnips and tomato and fry for 1-2 minutes. Add salt and cayenne pepper and cook for another minute. Add 4 cups water (or broth of choice), lentils and kale and bring to a boil. Reduce flame and cook for 30-40 minutes.

IMG_4209Drizzle some lemon juice and serve warm with a lemon wedge. Makes about 4 servings.


Spicy Chickpea and Brussels Sprouts Soup

It’s cold. Not yet winter. But still cold.

The arctic chill has brought some really cold temperatures down to the Mid-Atlantic. Unlike last year when I did my 15 week soup challenge, this year, I am more in the go with the flow mode. While I am bound to try several new soup recipes, I am less inclined to challenge myself. After all, it is the perfect lunch item on a cold winter’s day!chickpea_brusselssprouts

I came across this soup a few days ago. And I had most of the ingredients. Almost.

As always I changed it a little. Not the least, because, I did not have cabbage, but had brussels sprouts instead. And that I found out tamari was similar to soy sauce.

1.5 cups chickpeas soaked 12-24 hours
8-10 brussels sprouts shredded
1 medium onion chopped
1 tbsp coconut oil
1 green chilli minced
1 tbsp minced fresh garlic
1 tbsp minced fresh ginger
1 tomato blended (use paste if you like)
1 can coconut milk
juice of 1 lemon
3 cups water or broth
1/4 tsp cinnamon
2 star anise
2 tbsp soy sauce (or tamari)
1 tbsp curry powder
salt and fresh ground pepper

If using dry garbanzo beans, soak overnight and pre-cook.

In a large pan, bring 1 tbsp coconut oil to boil. Add chopped onion, garlic, ginger and jalapeno and fry lightly for 2-3 minutes. Add cooked or canned garbanzo beans, coconut milk, tomato paste, broth (or water) and spices. Bring to a boil and reduce flame. Simmer on medium low for 25-30 minutes.

Serve warm with some croutons or warm bread.