Lentil Soup

Ingredients:

1 cup dried lentils

1 ½ cups baby carrots

1 ½ cups celery, sliced

1 ½ cups onions, diced

3 garlic cloves, minced

1 teaspoon basil

1 teaspoon oregano

½ teaspoon thyme

1 tablespoon parsley

1 bay leaf

4 cups vegetable broth

1 ½ cups water

2 cups fresh tomatoes, diced

1 teaspoon black pepper

Directions:

Combine all ingredients and cook on low for 8 hours in a slow cooker. Remove the bay leaf before serving.

This can also be cooked in a pressure cooker on the “soup” setting.

Butternut Squash Soup

It freezes well so I usually double the recipe. It is also very easy to customize depending on your dietary needs.

Ingredients :

1 butternut squash, peeled and cubed

1 onion, diced

½ lb carrots, peeled and chopped

1 granny smith apple, peeled and cored

3 cups chicken broth or vegetable broth to keep it vegan

1 bay leaf

1 tsp salt

1 tsp pepper

¼ tsp nutmeg

2 cups half and half or coconut milk for vegans

Directions :

Combine squash, onion, carrots, apple, broth and nutmeg in slow cooker. Cover and cook on LOW for 6 hours, or until veggies are tender. Process with an immersion blender. When smooth, add the salt, pepper, sage and coconut milk or half and half before serving.

Lemon Asparagus Soup

Ingredients:

2 tablespoons extra virgin olive oil

2 garlic cloves, chopped

1 shallot, chopped

2 cups vegetable broth

2 cups water

2 pounds asparagus, sliced

1 potato, peeled and cubed

1 pinch nutmeg

1 tablespoon lemon juice

1 teaspoon grated lemon zest

Salt and pepper to taste

Directions:

Sautee the garlic and shallot in the olive oil until translucent. Add the rest of the ingredients and cook on low heat for 20 minutes. Puree in batches until smooth.

Lemon Chicken Soup

This sounds like an odd combination, but it just works well together. You could omit the chicken and use vegetable broth to keep it vegan if you want.

Ingredients:

2 cups chicken or vegetable stock

½ cup finely diced chicken breast

1 tsp pepper

A pinch of salt

3 tbsp lemon juice

4 tbsp lemon zest

2 tbsp olive oil

3 tbsp finely chopped coriander

Directions :

Sautee chicken in olive oil until golden brown.

Add the lemon juice, salt, zest, and chicken stock or vegetable stock and allow to boil for 10 minutes.

Top with coriander before serving.

Beet Soup

Ingredients:

3 tablespoons extra virgin olive oil

1 red onion, chopped

2 garlic cloves, minced

4 carrots, sliced

1 celery stalk, sliced

2 potatoes, peeled and cubed

4 beets, peeled and cubed

2 cups vegetable broth

2 cups water

Salt and pepper to taste

 

Directions:

Sautee the onion and garlic in the olive oil. Add the rest of the ingredients and cook on low heat for 20 minutes.  Puree in batches until smooth.

Sage Butternut Squash Soup

Ingredients:

2 tablespoons extra virgin olive oil

1 shallot, chopped

2 garlic cloves, chopped

1 red apple, peeled, cored, and diced

3 cups butternut squash cubes

½ teaspoon dried sage

2 cups chicken broth

3 cups water

Salt and pepper to taste

½ cup heavy cream

 

Directions:

Sautee the shallot and garlic in the olive oil until translucent. Stir in the rest of the ingredients, except the cream, and cook for 20 minutes. Remove from heat, add the cream and puree in batches until smooth.

Split Pea with Rosemary

Ingredients:

2 tablespoons extra virgin olive oil

2 shallots, chopped

4 garlic cloves, minced

2 carrots, diced

½ teaspoon smoked paprika

4 cups water

2 cups vegetable broth

1½ cups split peas, rinsed

½ cup diced tomatoes

2 rosemary sprigs

 

Directions:

Sautee the shallots and garlic in the olive oil until translucent.  Add the rest of the ingredients and cook on low heat for 30-35 minutes.

Instant Pot Sweet Potato and Cheese Soup

Ingredients:

2 T butter

1 Onion, chopped

32 ounce carton chicken broth

1 tsp Salt

1/2 tsp Black pepper

1/8 tsp Red pepper flakes

2 T Fresh Parsley

3 cups Sweet potatoes, peeled and diced

3 cups red potatoes, diced

2 T Cornstarch

2 T Water

3 ounces cream cheese

1 cup Shredded cheddar cheese

2 cups Half and half

1 cup Corn

6 slices Cooked bacon

 

Directions:

Pre heat pot by pressing the sauté button.

Add sliced onion and butter, cook until tender

Add 1 can of chicken broth, salt, read and black pepper with the parsley leaves.

Put the steamer basket in the pot and place the sweet potatoes in it, cover the pot, and manually set the timer to 2 minutes

After 2 minutes, do a quick pressure release, open and remove the steamer basket and pull out the potatoes.

Put the red potatoes in the steamer basket and set the pot to cook at high pressure for 4 minutes.

After the four minutes, do a quick pressure release and remove the potatoes.

Combine the corn starch with two table spoons of water.

Pour into the pot and stir constantly

Add the cubed cream cheese and shredded cheese.

Stir until cheese is melted, then add the half and half, corn kennels and crumbled bacon and potatoes.

Instant Pot Veggie Soup

Ingredients:

6 button mushrooms, sliced

A handful of porcini mushrooms (dried)

2 medium carrots (peeled, halved lengthways, sliced)

2 celery stalks, sliced

1 cup tomatoes, diced

1 red onion, diced

1 small zucchini, diced

1 tbsp coconut oil

½ tsp chili powder

4 cloves garlic, minced

4 cups vegetable stock

1 bay leaf

Directions:

Set your instant pot to the ‘Sauté’ mode to preheat it.

Add the diced onion, sliced celery, coconut oil, sliced carrots, and salt.

Cook for 2 minutes or until the onions are softened.

Next, add the chili powder, sliced mushrooms, diced garlic, and dried porcini mushrooms.

Saute for about 2 minutes.

Add the chopped tomatoes, sliced zucchini, bay leaf, and vegetable stock.

Cover the instant pot with the lid and set the pressure valve to the ‘Seal’ mode.

Press the ‘Manual’ button and set the cooking time to 10 minutes at high pressure.

Allow the pressure drop naturally for about 2 minutes and then do a quick pressure release.