Tortilla Soup

Restaraunt style tortilla soup. So delicious and easy to make. One of my favorites.

2 medium Carrots, peeled and chopped in large chunks
2 Celery stalks, chopped in large chunks
1 small Yellow Onion
1 Red Bell Pepper, sliced
1 cup Kale, chopped
1 Garlic, minced
4 cups Vegetable Broth
2 Firm Tomatoes (like Roma), diced
2 teaspoons Cumin
1 teaspoon Paprika
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1 1/2 teaspoons Real Salt or Himilayan Salt
1/4 teaspoon Mexican Seasoning
1/4 teaspoon The Zip (Spice Hunter)
1 tablespoon Agave

Corn Tortilla Chips, non-GMO
Cilantro

In a Vita Mix blender or food processor put all ingredients except diced tomatoes. Blend on high for 1-2 minutes. Then pour soup into a large soup pot. Add tomatoes and simmer on medium low until hot. Crumble tortilla chips over soup and top with cilantro. Serve with other favorite toppings:

Some of mine- avocado chunks, corn (non-GMO), olives, rice, black beans, cilantro

For a more tortilla-y soup, process tortilla chips in with soup ingredients while blending. Then also crumble more tortilla chips on top of soup when you serve it.

Egyptian Spiced Lentil Soup

This is one my mom gave me. This dish is more soup-like than our other lentil soup. When you eat it, you'll feel like your in Egypt, wink wink.

1+ cup Lentil
4 cups Stewed Tomatoes
4 cups + 2 cups Water
4 stalks of Celery, chopped
2 Carrots, peeled and chopped
1 large Onion, cut in wedges
3 large leaves Kale, chopped
Juice from 1/2 Lemon
1 tablespoon Onion Powder
2 teaspoons Garlic Powder
2 teaspoons Real Salt
2 teaspoons Cumin
1 teaspoon Allspice
1/2 teaspoon Cardamom
1/2 teaspoon Coriander
1/2 teaspoon Nutmeg
1/4 teaspoon White Pepper
1/8 teaspoon Cloves

In a large pot combine lentils, stewed tomatoes, and 4 cups water. Set aside.

In a blender combine the 2 cups water and the celery, carrot, onion, and kale. Blend on high for 1 minute. Pour the blender mixture into the soup pot. Add spices to the pot and stir to combine.

Bring soup to a boil. Cover and simmer on low heat for 30-40 minutes. Serve.

Vegetarian Chili

This makes for a very large batch! You can freeze for later or store for leftovers. This would also make for a nice gift in a quart jar for a neighbor.

2 tsp Extra Virgin Olive Oil
1 large Yellow/White Onion
3 tsp Cumin
1/4 tsp Crushed Red Pepper
1 tsp Paprika
1 tsp Real Salt/Himalayan Salt
5 Garlic Cloves, minced
4 cups Organic Vegetable Broth
2 cups Roasted Red Bell Peppers (you can buy it in a jar or make your own), chopped
1 medium sized Butternut Squash, peeled and cubed (1/2 inch), about 2 cups
4 cups Stewed Tomatoes (I use my mom's homemade stewed tomatoes, yum!)
1 (15 oz) can Pinto Beans, drained and rinsed
1 (15 oz) can Red Kidney Beans, drained and rinsed
1 (15oz) can Cannellini Beans, drained and rinsed
2 stalks of Green Onion, thinly sliced

In a Dutch oven over low heat add oil and warm. Add onion and cook for 5 minutes. Add cumin and next 4 ingredients, through the minced garlic. Cook another 2 minutes. Add the rest of the ingredients and simmer for 30 minutes or until the squash is tender. For a thicker chili simmer uncovered. For more of a stew like dish simmer covered with a lid. Sprinkle with green onions. I also like to add avocado chunks too.

Lentil Soup aka Mama's Mud Chowda

My family loves this soup. Even my small children will eat it. Lentils are another great source of protein.

1 lb brown Lentil beans
4 cups Vegetable Broth or Water
2 Tb Extra Virgin Olive Oil, cold pressed
1 cup Onion, about half of a large onion
½ -1 cup Carrot, shredded
1 tsp Cumin
2 tsp Real Salt
Avocado
Chives or Onion

In a large soup pot prepare lentils by placing them in the pot and covering them an inch up with vegetable broth. Add more broth or water if needed to completely cover. Bring mixture to a boil for 2 minutes. Then cover lentils with a lid and simmer on low for about 30 minutes or until lentils are tender (depending on how old your lentils are, this could take even up to a full hour).

While lentils are cooking, add olive oil, onion, and carrots to a skillet and sauté on medium low for 5 minutes. Then add onions and carrots, along with cumin and salt, to the lentils when they are mostly done; about 25 minutes into the lentil's cooking time. Cook mixture together for about 5 minutes, try not to overcook the onion and carrots. Now, remove pot from the heat. Take 3/4 of the soup and blend it in a blender then pour back into the pot (or use hand held mixer to blend soup to desired consistency). Stir soup together and ladle into soup bowls. Garnish with avocados and chives or onions for a more Mexican taste. Enjoy!

Creamy Broccoli Soup

This soup is mildly cooked to retain enzymes and nutrient value of the veggies. I love this with a side of avocado spread on top of yeast free, whole grain bread.

2 Tbs. Extra Virgin Olive Oil (cold pressed)
1 Onion, diced
4 cups Broccoli Florets
4 cups Vegetable Broth or Water
2 Tbs. Coconut Cream Concentrate
Real Salt and Pepper to taste

Chop broccoli into small pieces and set aside. In a large pot heat the oil on medium low. Saute onion for about 5 minutes then add broth and broccoli. Cover with a lid and turn heat to high for 5 minutes. Then turn heat off for another 5 minutes. Broccoli should be lightly cooked not overcooked. Remove from heat and let cool, uncovered. Pour half of the soup into a blender and puree. Add blended soup back into the pot (you can achieve the same results with a handheld mixer). Once soup has cooled for at least 5 minutes, after taken off heat, add coconut cream and mix in thoroughly. Serve immediately.