The first recipe I made comes from Catherine at Albion Cooks. I noticed it was similar to a recipe I really liked called "Give me strength" soup that calls for split red lentils and cauliflower, yet a different take on it. I like this one very well also, I will make it again for sure...
Red Lentil Soup (click the title for her original recipe)
1 tbsp olive oil
1 small onion, chopped
4 carrots, cut into thin 3/4" - 1' fingers
1/2 cup minced green pepper
2 large cloves of garlic, minced
3 cups water plus 1 1/2 cubes Knoor vegetarian vegetable bouillon
1/2 cup red lentils
1 tsp cumin
1 tsp curry powder
1/4 tsp cayenne
1 tbsp tomato paste
1/2 tsp dried basil
1 tsp roasted sesame oil
1 cup cauliflower, cut into small florettes
1 cup rinsed canned red beans
Heat the oil in a large heavy-bottomed saucepan and saute the onions for 3 minutes. Add the carrot and cook 2 additional minutes. Add the vegetable bouillon cubes, water and lentils, turn up the heat and bring to a boil. Turn down to a simmer and add the remaining ingredients. Simmer for 20 minutes, partially covered. Salt. If the broth is too thick for your liking, add additional water. Check seasoning. Serve.
I made a mistake reading the recipe and actually ended up with only three cups of liquid added to the soup. The thicker soup made me feel like I was getting a heartier meal. I am eating the leftovers for lunch today along with an apple and a tablespoon of cashew butter to dip it in. Yum!
I also finally tried the Quinoa-Peanut Veggie Soup (from Africa) ... the one I tried came was posted by Odd Tofu Mom (the recipe name link will take you there). This is a bit spicy, but wonderfully different. I did not have access to fresh zucchini, so I subbed and added finely chopped green bell pepper... I thought that chopped cabbage could also be a good sub but I did not have any. I did use 1/2 tsp dried jalepeno peppers (purchased from the spice section) and left out the cayenne pepper called for. Although I am pretty sure that to be true to it's origin it is supposed to be neutral colored, but I added some of the red beans leftover from the first soup to give it a little color boost. I liked this soup well enough to eat some and freeze in small portions for future use, but the family is not accustomed to the spice and texture combination.GARDEN UPDATE:
I planted broccoli and cauliflower about two weeks ago. They are dead and didn't even bother to say goodbye. One day they were there and the next day.... just gone. I have never had a problem with fluffy bunnies before, but then pup was always around chasing them off. Now that pup is gone, fluffy bunny may have gone to far. Fluffy bunny if you happen to be reading my blog you need to know that I have never been a selfish gardener, I have always shared my produce generously. Considering I had over 30 plants, more than enough, I would have been willing to share one or two with you, maybe even three or four. But you my friend cannot have them all! I will buy more plants of course, but you are no longer invited to my garden until you learn some manners.