This soup is so easy to make and the basil really makes it special. I love it chilled but you can also eat hot.
- 1 tbsp olive oil
- 2 onions, sliced thin
- 2 lb of zuks, rinsed, cut into small pieces
- 1 qt chicken stock
- 1/2 c firmly packed Basil
Combine oil, onions and salt in a stock pot and cook over medium low heat until translucent, 5 – 8 min. Add zuks and stock and simmer for 15 min until tender.
Remove from heat and purée until smooth in a blender or with a stick blender. Add basil purée till smooth and serve or chill.
This soup is so easy – dump everything in the slow cooker and you are done in 8 hours! I topped with some coconut bacon.
- 1 lb dried green sloppy peas
- 2 carrots, minced
- 1 onion, minced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 tbsp better than bouillon
- 1 bay leaf
Combine all ingredients with 6 c of water in the slow cooker and cook on low for 8 hours.
Remove the bay leaf and run an immersion blender in the pot to purée it a bit.
This dish is perfect for a quick weeknight meal! If your not vegan use an Italian sausage.
- 2 vegan sausages, sliced into chunks
- 4 peppers, sliced thin
- 1 onion sliced thin
- Olive oil
- 2 tbsp olive oil
Heat olive oil in a pan over medium heat. Add sausage and cook until browned, add peppers and onions and sauté until soft. Sly and pepper to taste and stir in parsley.
Serves 2 – 4.
This one comes from Food and Wine Magazine. If you are vegan leave out the meatballs. Also note, the split peas need to soak over night.
- 2 tbsp olive oil
- 1 yellow onion, thinly sliced
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 3/4 c short-grain white rice
- 3/4 c dried green split peas, soaked overnight and drained
- 2 c finely chopped parsley leaves and tender stems
- 2 c finely chopped cilantro leaves and tender stems
- 1/2 c finely chopped mint leaves
- 2 tbsp pomegranate molasses, plus more as needed
- 1 small yellow onion, grated
- 1 lb ground lamb
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1 tbsp dried mint
- 1 large onion, thinly sliced
- Olive oil spray
Make the soup In a large enameled cast-iron casserole, heat the olive oil. Add the onion, cinnamon and turmeric and cook over moderate heat, stirring occasionally, until the onion is beginning to soften, 5 minutes. Add the rice, split peas and 10 cups of water and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the rice and peas are tender and the soup is quite thick, 1 1/2 to 2 hours. Add the scallions, parsley, cilantro and mint and simmer for 30 minutes. Stir in the pomegranate molasses and season with salt.
Make the meatballs In a medium bowl, combine all of the ingredients. Roll rounded teaspoons of the ground lamb into balls. Add the meatballs to the soup and simmer until cooked through, 10 minutes. If the soup is getting too thick, add water.
Preheat oven or air fryer to 350. Make the onions. In a bowl spray onions and toss to coat. Spread on a baking sheet or place in air frye and cook 15 minutes or until crispy, tossing several times.
Fill bowl with soup, top with onions and drizzle with Pom molasses.
Serves 6 – 8.
This is from Nopalito – it is amazing! Going to put these into regular rotation for taco Tuesday! You can pretty much use any hearty veggies. You’ll have leftover oil, it will keep in the fridge for several weeks.
- 3 c diced broccoli
- 2 c carrots diced
- 2 c white onions, sliced
- 2 c butternut squash, cubed
- 3 c potatoes, cubed
- 6 tbsp cascabel oil
- 6 Cascabel chiles, stemmed
- 2 guajillo chiles, stemmed
- 1 c grape seed oil
- 1 clove garlic
Combine all ingredients in a blender and blend till smooth.
Preheat oven to 400. Toss veggies with oil and roast, stirring several times, for 15 – 20 minutes until veggies start to char.
Serve with warmed tortillas and cheese.
Another winner from Nopalito! These may be the best ‘Dillas I’ve ever had. Perfect for lunch!!
1 onion, sliced thin
4 cloves garlic, minced
1 jalapeño, mined
1 binch of asparagus, sliced into thin coins
12 oz shredded Oaxacan or Jack cheese
Queso fresco, crumbled
In a large pan heat 1 tbsp oil over medium cook the onions, garlic and jalapeño until soft, stir in the asparagus and cook for 2 minutes or until bright green.
Prepare a griddle or large pan, spread 1/3 c Oaxacan cheese on a tortilla, top with Asparagus filling top with a little more cheese and a tortilla. Cook on each side until cheese is melted.
Top with cilantro, queso fresco and salsa.
This is a great light spring soups. I make it when I overbuy asparagus.
2 spring onions or leeks, sliced thin
1 lb asparagus, sliced in 1/4 inch pieces
1 1/2 tbsp butter
2 1/2 c veggie stock
1 tsp sugar
Salt and Pepper
3 tbsp heavy cream
In a large pot heat the butter over medium heat, add onions and asparagus, sauté for 4 minutes. Add stock, salt and pepper, bring to a boil. Then cover and simmer for 40 minutes. Purée, add cream and chill.
Serve with Greek yogurt.