Veggie Soup, Meat-Free Monday
March 8, 2010
Hmm what to make for supper? Monday’s are always busy and I need to cook something fast and not too filling as I have to teach yoga in the evening. So Soup usually fits the bill
I’ve been receiving a weekly basket of organic veggie from Bryson Farms for 5 weeks now and am always amazed and the quality and variety. This week we received beets, carrots, celery, parsnips, Swiss chard, sweet potatoes, cauliflower, onions, radish sprouts, pea sprouts, spring mix, a beautiful red pepper, and I think I’ve forgotten a few things. Scanning at the list of ingredients, it looks like I have all the makings for a delicious root vegetable soup.
I usually use a cook book for inspiration and then add and subtract ingredients depending on what I have on hand. Vive le Vegan is loaded with easy to make and delicious vegan recipes, for my soup tonight I used her Harvest Soup as my template
Monday Night Root Veggie, Swiss Chard and Lentil Soup
2 tbsp olive oil
1 onion chopped
3 stalks celery, chopped
2 cloves garlic, chopped
4 small parsnips, sliced
1 tsp salt, pepper to taste
1 small turnip, peeled and chopped
1 1/2 cups cauliflower cut into small pieces
2 sweet potatoes, peeled and diced
2 tsp dried oregano
1 tsp dried thyme
1 tsp mustard powder
4 cups vegetable stock
2 cups water (approximate)
2 bay leaves
1/2 cup red lentils, rinsed
1/4 cup millet, rinsed
5 Swiss chard leaves, stems removed. Leaves and stalks sliced thinly
Heat olive oil in a large pot over medium heat and saute onion, garlic, celery, parsnips, salt and pepper for 5 minutes or so. Add turnip, cauliflower and sweet potatoes, oregano, thyme and mustard powder. Stir around to coat the veggies with the herbs and saute for 5 more minutes with the pot covered (medium heat). Add the stock, water, bay leaves, lentils and millet, cook on medium-low, slightly covered, for 15-20 minutes. Remove from heat, add Swiss chard, cover the pot and let sit for 5-10 minutes. Remove bay leaves and adjust seasonings.
Note: the millet and red lentils gives the soup a nice thick taste and texture, and add extra protein. Make sure to rinse before you add them to the soup.
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I made this for my mother-in-law as a power meal as she recovered from abdominal surgery – it is delicious and makes you feel like your powering up your body. I also pureed it and fed it to my 7 month old, she loves it too! Thanks Donna!