Greek Lemon Rice Soup

Greek Lemon Rice Soup

4 cups veggie broth

1 cup white rice

1 ½ cups silken tofu

1 tablespoon olive oil

¼ teaspoon turmeric

¼ cup lemon juice

2 tablespoons chopped fresh dill

¼ teaspoon freshly ground pepper

   1. Bring broth and rice to a boil in a large saucepan.

   2.  Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes.

3.  Carefully transfer rice mixture to a blender.

4.  Add tofu, oil and turmeric; process until smooth.

5.  Whisk the tofu mixture, lemon juice, dill and pepper into the soup remaining in the pan.

6. Heat through.

Island Kale and Sweet Potato Soup

Island Kale and Sweet Potato Soup

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced 1-inch fresh ginger, minced

1 Jalapeno chili, sliced thin

¾ pound kale, tough stems removed and shredded

3 sweet potatoes, cut into ¾-inch cubes

6 cups veggie stock

1 ½ teaspoons salt 1 bunch of cilantro, coarsely chopped leave a few sprigs for garnish (optional)

1 cup unsweetened coconut milk

1 cup long-grain rice 1. In a large saucepan, heat the oil over moderately low heat.  2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.  3. Stir in the garlic, ginger, and jalapeno and cook, stirring, until fragrant, about 30 seconds. 4. Stir in the kale, sweet potatoes, broth, and salt and bring to a boil.  5. Reduce the heat and simmer, partially covered, until the potatoes are tender about 20 minutes.  6. Add the cilantro and coconut milk; just heat through. 7. Meanwhile, bring a medium pot of salted water to a boil.  8. Stir in the rice and boil until just done (10 to 12 minutes). Drain.  9. Put a mound of rice in the center of each bowl.  10. Ladle the soup around the rice. 11. Garnish with cilantro sprigs if you like.

African Peanut Soup

African Peanut Soup

1 large onion, chopped

1 tablespoon fresh ginger, minced

2 large red bell peppers, chopped

2 cups of shredded cabbage

1 small sweet potato, diced

1 large clove of garlic, minced

2 tablespoons olive oil

4 tomatoes, coarsely chopped

8 cups vegetable stock

½ teaspoon crushed black pepper

1-2 teaspoons crushed red chili peppers

½ cup uncooked short-grained brown rice

1 to 1 and ½ cup of natural chunky peanut butter

Minced tomato, cilantro, and peanuts for garnish, optional

1. In a large soup kettle sauté onions, bell peppers, ginger, cabbage, sweet potato, and garlic in oil until the onions are just beginning to brown.

2. Add the tomatoes with the juice, stock, black peppers, and chili peppers and simmer uncovered over low heat for 30 minutes. 

3. Add the rice, cover and simmer for 15 minutes more. 

4. Stir in the peanut butter to desired consistency and taste until peanut butter is dissolved.

5. Heat to a simmer, garnish and serve.

Greek Lemon Rice Soup

Greek Lemon Rice Soup

5

4 cups vegetable broth

1/3 cup white rice

1 1/2 cups silken tofu

1 tablespoon olive oil

1/4 teaspoon turmeric

1/4 cup freshly squeezed lemon juice

2 tablespoons chopped fresh dill

1/4 teaspoon freshly ground pepper

5

1. Bring broth and rice to a boil in a large saucepan. 

2. Reduce heat to a simmer and cook until the rice is very tender about 15 minutes.

3. Carefully transfer 2 cups of the rice mixture to a blender.

4. Add tofu, oil, and turmeric; process until smooth.

5. Whisk the tofu mixture, lemon juice, dill, and pepper into the soup remaining in the pan.

6. Heat through.

Island Kale and Sweet Potato Soup

Island Kale and Sweet Potato Soup

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

1-2 jalapeno chili sliced thin 

3/4 pound kale, tough stems removed, leaves washed well and shredded 

3 sweet potatoes, peeled and cut into 3/4 inch cubes

1 1/2 quarts vegetable stock

1 teaspoon salt

1 cup unsweetened coconut milk

1 cup long grain rice

1. In a large saucepan, heat the oil over moderately low heat.

2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. 

3. Stir in the garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds.

4. Stir in the kale, sweet potatoes, broth, and salt and bring to a boil. 

5. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 20 minutes. 

6. Add the coconut milk and just heat through.

7. Meanwhile, bring a medium pot of salted water to a boil. 

8. Stir in the rice and boil until just done, 10 to 12 minutes. 

9. Drain. Put a mound of rice in the center of each bowl. 

10. Ladle the soup around the rice.