Recipe Category Archives: 30 Minutes or Less

Creamed Carrot Ginger Soup Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

carrot ginger soup

Carrot Ginger Soup stars the humble carrot.

It is complete with all the flavorings that compliment it: Don’t be afraid of serving carrot ginger soup to your guests, it doesn’t taste nearly as modest as the ingredient list reads.

This is a great vegetarian soup, and it is gluten-free without even trying! You got such a fantastic lineup of flavors here: Orange zest, fresh ginger, curry. How could you go wrong?
You can easily turn it into a full meal with the addition of a good crusty bread and a salad.

Chilled Carrot Ginger soup is great too: In this case mix in a little plain yogurt, or coconut milk in each serving.

This soup gets at once thickened and fortified by the addition of the grain. Be sure the grain is a quick cooking one, so it cooks in the same time as the rest of the soup. In other words, use the suggested grains, but do not use brown rice, barley etc.. It is all made of very easy to get ingredients, and it is ready in no time

Continue Reading 25

Chickpea Kabocha Squash Soup Recipe

By on March 19, 2017 in

adapted from Levana Cooks, with Garden Vegetable Levana Nourishments

chickpea kabocha squash soup lmr

Kabocha Squash Soup is a great Sephardi Favorite.

Kabocha squash is an extremely versatile vegetable. It is my favorite of all squashes because it has the most flavor and meat, and is naturally sweet. If you have kabocha squash leftovers, you can use in omelets, smoothies, and stir-fry dishes.

Nothing easier than roasting a whole Kabocha

Simply roast it whole, skin and all, at 375*F for 1 hour, remove the seeds, and blend. If you intend to use it for another dish (say, roasted slices), take it out half way through cooking, when it is barely soft, half it, scoop out the fibers and the seeds, and slice. Smear the slices with a little olive oil, sea salt and your favorite seasonings (I love it with sage and cinnamon), arrange them in one layer, and cook 15-20 more minutes.

In a pinch, use natural canned pumpkin, marked 100% pumpkin

Be sure to choose a natural brand of canned chickpeas.

Freeze leftover soup by the quart.

You’ll be happy you did!

 

Continue Reading 26

Cabbage Sauerkraut Soup Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

cabbage sauerkraut soup lmr

My Sauerkraut soup stars cabbage in two forms: Fresh, and Fermented.

I look for every excuse to use the humble cabbage, like in this cabbage sauerkraut soup. Talk about gastronomie sans argent, with nutrition worth its weight in gold.

Cabbage and caraway have a natural affinity, and team up with the potatoes to produce this delightfully funky cabbage soup.

The addition of the fermented sauerkraut in this cabbage sauerkraut soup makes it a wonderfully healthy choice, spreading the cabbage love thicker still, and adds such intense  flavor that the addition of any meat product becomes virtually superfluous. I hope you always welcome, as I do, a delicious vegetarian soup!

I love this cabbage sauerkraut soup nice and chunky, and the clear broth is delightful. However, when kids are involved, I will cream it with an immersion blender. Creaming this cabbage soup is an innocent trick I use to get kids to eat it: while they might discard the ingredients they can spot in the soup, they will greatly appreciate the sum total of all these “controversial” and totally undetected ingredients: Trust me: Tried and true!

If a very low carb soup is what you are after, no problem substituting celery root for the potatoes.

Continue Reading 26

Creamed Zucchini Fennel Soup Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

zucchini fennel soup

Fennel Soup is pure white silky seduction.

Many Americans have yet to get turned on to fennel soup and fennel in every shape and form!

Hoping this soup will do the trick! Whenever I get a chance to sneak in those veggies that are somewhat neglected in America, and beloved beyond, trust me I am there: So for today, that star stepchild is Fennel! Both Fennel and anise seeds are very frequent players in many of our Moroccan dishes, whether sweet and savory. In addition they make our bread beautifully fragrant. It works its unseen magic and yields a silky texture and a sweet – but not cloyingly sweet – and refreshing flavor.

Cooking fennel in fish and chicken dishes will form a beautiful white saucy firm-tender side dish, while throwing it in salads will add a wonderful crunch. Think of the red white and green trinity, fennel-tomato-basil: It’s fantastic!

The caloric content of fennel is ideally low. A real nutritional bargain too!

We want to keep this fennel soup nice and pale (no colors), a sort of trompe l’oeuil Vichyssoise, therefore be sure you use yellow zucchini.
By the way my fennel soup is good year-round, because it is perfect served hot or chilled.

Continue Reading 26

Thai Pumpkin Soup Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

thai pumpkin soup

In this Pumpkin soup, the flavor lineup  is unbeatable!

Perfect when you want to exotic in a jiffy! The Asian flavors such a strong statement you have nothing more to  do than to bring all ingredients to a boil, and blend. Quick is not even the word for this Thai pumpkin soup, plus vegetarian, and without cheating and without using any junky ingredients Gd Forbid. Be sure to use pumpkin puree, marked “100% pumpkin”. In other words, don’t use pumpkin pie filling!

You might even consider making my Thai pumpkin soup for Thanksgiving: If the raves I received for it at my last cooking demo are any indication, then yours will be a huge hit too!

Continue Reading 26

Sign Up For Our Newsletter

  Join our email list today, and get a 30% discount on all our flavors! Enter your information on the bottom right of this page
  • This field is for validation purposes and should be left unchanged.