This soup is a classic. It’s hardy, comforting, and healthy. It’s also pretty simple with ingredients you probably already have. Perhaps it’s the kind of soup you might pass up, but then you try it and you’re sold. I made it last night, so the thought of eating it for dinner again didn’t excite me too much. But I was warming it up on the stove for Oliver, tasted it, and you guessed it, ate it again. And I think it tasted even better today! Continue reading “Curried Split Pea Soup”
This has been my go-to soup for pretty much all of my adult life, or whenever it was that I began cooking for myself, so I can’t believe I haven’t shared the recipe sooner. It’s pretty much a fool-proof soup, because unless you over-salt this, you can’t really mess it up. You can also add in pretty much whatever you like. And since this soup is loaded with fiber, protein, and iron, what’s not to love?
Over the summer, I wrote about the harmful chemicals found in most beauty products. Click here to read the full blog post. Last night I hosted a party to share this information with my friends, and sprinkle some balanced bella deliciousness along the way. There was cavatappi with garlic, oil, spinach and beans, toasted Israeli couscous, guacamole, hummus, and some double chocolate chip cookies. Suffice it to say, a clean, hearty soup is exactly what is needed today.
- 2 heads of escarole
- about 2 Tbsp extra virgin olive oil
- 4 cloves of garlic, minced
- 1 can kidney beans, rinsed well
- 1 can chickpeas, rinsed well
- 8 cups (64 oz) vegetable broth
- 2 cups pasta, cooked *
- salt to taste
- optional: 1/2 tsp – 1 tsp red pepper flakes
*Do not add uncooked pasta to this, as all the liquid will be soaked up into the pasta.
- Wash the escarole and cut into one to two inch chunks.
- In a large pot with a lid, heat olive oil on medium/high heat.
- Add the garlic and stir for 30 seconds.
- Add the beans and saute for another 30 seconds, mixing gently.
- Add the escarole, vegetable broth, pasta, red pepper, and salt.
- Bring to a boil, cover and simmer for 5 minutes. Simple, healthy, and delicious! Enjoy.
You’re probably going to be seeing a few soup recipes popping up on here over the next few months because I’ve been very soup happy lately. During this fickle season, it’s kind of the best of both worlds for your body – it’s warm and comforting on those chilly fall nights, but because of its awesome health benefits, it keeps your body lean and svelte for those “Don’t-put-your-shorts-away-because-it’s-still-warm-out” days.
I fractured my foot a few weeks ago on a camping trip, so in order to stay off my feet as much as possible, I’ve been trying to make quicker, yet still healthy, meals. This soup didn’t necessarily take less time than most things I usually cook, but there was so much of it that I’ve been eating it all week.
The potatoes (with skin) and peas give this soup a “rustic chunkiness.” Yep, “rustic chunkiness.” Not too sure how legit that phrase is, but it’s the best I got. The nutritional yeast lends a bit of “cheesy” seasoning, and the addition of hemp seeds gives this soup the extra bit of nuttiness to make it a mouthwatering combustion of flavors.
- 2 heads of cauliflower
- 6 white potatoes
- 1/4 + 1/8 cup extra virgin olive oil
- 1 Tbsp dried rosemary*
- 3 yellow onions, finely chopped
- 8 garlic cloves, minced (about 2 rounded Tbsp)
- 8 cups vegetable broth (64 oz)
- 2 cups (16 oz) peas
- 4 Tbsp nutritional yeast
- salt and pepper to taste
- optional: hemp seeds
*If eating the soup right after cooking, you may want to decrease the amount of rosemary to 1/2 Tbsp. My soup had a strong rosemary taste (which I like), but the next day the flavors blended well and it wasn’t as potent.
- Preheat the oven to 375 degrees F.
- Scrub the potatoes and rinse the cauliflower.
- Chop cauliflower into about 2 inch pieces, place in a roasting pan, drizzle with 1/4 cup olive oil, and sprinkle with rosemary, salt and pepper. Pierce the potatoes with a fork and place both vegetables in the oven. Cook the cauliflower for about 30 minutes, and the potatoes for about 50 minutes.
- On medium/low heat, warm the rest of the olive oil in a large pot.
- Add the onions and a generous pinch of salt to the pot and let sweat for about 5 minutes.
- Add the garlic and saute for about 30 seconds.
- Pour in the vegetable broth and let sit on the heat until the cauliflower is finished.
- When the cauliflower is cooked (30 minutes), remove from the oven and place in the pot. (Remember: Keep the potatoes in the oven for another 20 minutes.)
- Increase the heat to medium/high and bring to a boil.
- Cover and simmer for 20 minutes.
- Heat peas however you’d like (stove, microwave…)
- Remove potatoes and set aside. In batches, pour the soup into the blender, add the nutritional yeast, and blend until creamy.
- Dice the potatoes into large chunks.
- Add potatoes and peas to soup.
- Add hemp seeds or other fun topping and voilà!