My Fave Soup

Why is it that the best soups always seem to be a pain in the arse to make? Not so in this case, cowboy!

(Cowboy? What?)

This soup has nothing to do with cowboys. It’s hearty enough for a cowboy, though.

Really. I’m not kidding. Yes, it’s a veggie soup. Yes, it’s hearty. Bonus: it’s vegan! And it is incredibly easy to make.

First up: saute some garlic and leeks and/or onions in a little olive oil.

Saute garlic and leeks/onions.

Next, add broccoli, rolled oats (the original kind, not the instant kind), soy milk, and dill. Bring to a boil, then simmer for 10 minutes.

Broccoli soup in progress

Add salt and pepper to taste, then puree with an immersion blender. Voila!

Creamy Broccoli Soup

So filling. So good.

This recipe works great with asparagus, too. I suspect it would be great with any soup-happy vegetable. If you don’t have an immersion blender, a food processor or blender works too – just let the soup cool a bit before you process it, and make sure to have the steam vent open while blending.

Enjoy a soup-er meal!

Creamy Broccoli Soup (Vegan)

by Shelly

Prep Time: 5 minutes

Cook Time: 25 minutes

Ingredients (4 servings)

  • 1 leek, chopped and 1 small onion, chopped
  • OR
  • 3 leeks, chopped
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1/2 cup rolled oats
  • 6 cups broccoli (frozen or fresh)
  • 4 cups unsweetened soy milk
  • 1/2 tsp dried dill
  • salt and pepper, to taste

Instructions

1. Saute garlic and onions and/or leeks over medium heat in olive oil until soft, about 3 minutes.

2. Add broccoli, soy milk, oats, and dill. Bring to a boil, then reduce heat and simmer until broccoli is soft, about 10 minutes.

3. Puree with an immersion blender.

4. Add salt and pepper, to taste.

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Garden Lentil Burgers

Who needs meat when the lentil burgers taste this good?!

I’m sitting out of the GNOWFGLINS e-course this week, as they’re covering chicken and I’m now 3 weeks into eating vegetarian, but I still did some cooking in the traditional vein. I made a recipe from the GNOWFGLINS web site – garden lentil patties – which I made into garden lentil burgers! They turned out incredibly flavorful and filling. This recipe is definitely a keeper!

First, I soaked dried lentils overnight with some raw apple cider vinegar. (This helps to neutralize the phytic acid in them and improves the absorption of the lentils’ nutrients). I’m new to lentils – to my knowledge, I’ve never had them before, so I had no idea what to expect.

lentils soakingThen I drained and rinsed the lentils and put them on the stove with some fresh water to simmer. While they simmered, I prepped the veggies: carrots, celery, red pepper, and… dang it, I forgot the onion. Oh well. It made for a very colorful bowl of yum, though!

prepped veggiesOnce the lentils were done, I added the rest of the ingredients – some oats, some Italian seasoning, salt and pepper, tomato paste, extra virgin olive oil – and mixed it all up. My hands were way too messy to get any pictures!

I tried my best to mash the mix into patties, but I wasn’t having very good luck. Most of my patties fell apart on the baking sheet. I guess I’m not a very strong patty-maker. Maybe a little more oats would have helped hold them together? I’m not sure. Here’s what they looked like after their first half of time in the oven:

Lentil burgers cookingI then flipped them over, and only a few survived the flip. I had mostly lentil crumbles instead of lentil patties! A couple did stick together pretty well. Not sure what my magic trick was on those ones!

The recipe made 13 patties – I probably should have cut it in half, since I’m only feeding moi. I put one of the better-looking patties on an organic whole wheat bun (Rudi’s ftw!) and added a little veganaise and onion seasoning on top (since I forgot the onions). Served it with some organic spring greens with a little organic caesar dressing, and voila: dinner!

lentil burgersThey may not look pretty, but this burger was delicious! It will definitely make it into regular rotation in my kitchen.

Each patty has about 200 calories (assuming you get 13 out of your recipe, like I did), 6g fat, 29g carbs (8g fiber), 9g protein, and a boatload of vitamins – 45% of your daily Vitamin A, 32% Vitamin C, and 15% of your Iron, amongst others. Yum!

EpicOrganic.net