Friday, May 17, 2013

Spring Soups

Despite the fact that it's almost June, I've been making a lot of soups this week, what with with spring allergies, the weather not making up it's mind --- changing from hot to freezing within a day, the rain... we need a little something to boost our immune systems and make us feel better. I stopped using any kind of stock years ago because of the high sodium content. These soups are incredibly flavorful with just that teaspoonful of salt. 


2 Tbsp olive oil
1 onion, finely chopped

2 cloves garlic
3 ribs celery, finely chopped
3 carrots, peeled and finely chopped

1 tsp turmeric
1 cup lentils, rinsed
plenty of water (about 8 cups)
1 tsp sea salt
1 cup of rinsed quinoa
1 cup brussels sprouts, finely shredded
1 cup watercress leaves
1 cup broccoli, finely chopped
1 cup frozen peas

white pepper, to serve
  • Heat the oil in a large stockpot, cook the chopped onion, garlic, celery, and carrots until soft. Add the turmeric, stirring to combine. 
  • Add the rinsed lentils, water, and salt. 
  • Bring to a boil, then cover and simmer for 40 minutes. 
  • Add the rinsed quinoa and continue to cook for another 15 minutes. 
  • Ten minutes before serving, add the shredded brussels sprouts, watercress leaves, broccoli and peas. 
  • Serve hot, with a pinch of white pepper.


3 Tbsp vegetable oil
2 ribs celery, finely chopped
1 onion, peeled and finely chopped
1 lb grass-fed lean stewing meat, seasoned lightly with sea salt and pepper
1 Tbsp rice flour
water (about 8 cups)
3 Tbsp soy sauce or GF tamari
2" stem of fresh ginger, sliced
3 carrots, peeled and diced
1 cup small new potatoes, diced
1 tsp sea salt
1/2 cup barley, rinsed
2 cups kale, ribs removed, shredded
  • Heat the oil in a large stockpot, add the chopped onion and celery and fry until soft. Scoop out and set aside. 
  • Brown the meat on all sides, adding more oil if necessary. Sprinkle in the flour. 
  • Remove the meat so you can de-glaze the bottom of the pot. Do this by adding a small splash of water and scraping the bits off the bottom and stirring. 
  • Return the meat and onion-celery mixture. Add as much water as you can, the soy sauce/tamari and ginger slices. 
  • Bring to a boil, skimming and discarding the froth that rises to the surface for the first ten minutes. Cover, and turn the heat down to a simmer for 2 hours. 
  • Take the meat out, it should be easy to shred the cubes. Return to pot. 
  • Add the carrots, new potatoes, salt and rinsed barley. Bring to a boil again and simmer for another 30 minutes. 
  • Ten minutes before serving, add the chopped kale.

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