Run all of these through a blender or food processor before dehydrating for a more even consistency. I also like to bulk them up sometimes with either a ramen packet without the spices, a taste of thai packet without the seasonings, or with rice noodles. I like to make these for my dinner and then dehydrate the left-overs :)
GINGERED SQUASH + SWEET POTATO SOUP
serves 4-6
1 tbsp extra virgin olive oil
1 tbsp minced garlic
1 1/2 cups diced onion (about 3/4 of a large onion – I used yellow)
1/2 tspn cumin
1/8 tspn cayenne pepper
pinch cinnamon
pinch curry powder
salt & pepper to taste
2 tspn freshly grated ginger (I used 1 1/2 tbspn & it was STRONG!)
2 lbs butternut or acorn squash peeled and diced (about 4 cups – I had less and it was fine)
1 lb sweet potato peeled and diced (about 2 cups)
3 1/2 cups chicken or vegetable broth
Warm olive oil in medium size pot over medium-low heat. Add garlic & onion and saute, stirring occasionally until onion is translucent (5-6 minutes). Stir in spices and salt & pepper, saute until spiced become fragrant, about 1 minute. Add ginger, squash & sweet potato and mix well. Cover with the broth and bring to a boil (I added a little water but it was because I was short on broth). Once boil begins, lower heat and simmer for about 30 minutes. Working in batches, puree the soup in a blender until smooth.
BLACK BEAN SOUP recipe stolen from Rachel Ray (serves 4)
2 tablespoons extra-virgin olive oil
1 large dried bay leaf
1 jalapeno pepper, seeded and chopped
4 cloves garlic, chopped
3 ribs celery with greens, chopped
1 large onion, chopped
1 red bell pepper, seeded and chopped
3 (15-ounce) cans black beans
2 tablespoons ground cumin
1 1/2 teaspoons coriander
salt and pepper
2 to 3 tablespoons hot sauce
2 cups chicken or vegetable stock
1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions or stewed tomatoes
Heat a medium soup pot over medium-high heat. Add oil to hot pot then bay leaves, jalapeno, garlic, celery and onions. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. With remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat.
SPICY BLACK EYED PEA + SWEET POTATO SOUP
1-2 Tablespoons Safflower or Vegetable oil
2 Onions, diced
2 Stalks of Celery, diced
4-5 cloves garlic, chopped
2 cups dried black-eyed peas, picked over & rinsed
6 cups water
1 teaspoon Oregano, dried
1/2 teaspoon Rosemary, dried
1 Sweet Potato, peeled and diced, about 2 1/2 cups once diced
1 16-ounce can diced Tomatoes
4 cups Vegetable Broth
1/3 Cup Mixed Grain & Brown Rice
1 tablespoon Sriracha Hot Sauce
1/2 teaspoon Smoked Sweet Paprika
1 1/2 teaspoons salt
1/4 teaspoon black pepper
Heat the oil in a large pot. Add the onions and sauté for about 3 minutes, until they begin to soften. Add the celery and garlic to the onions, stirring, for 3 minutes more. Add the black-eyed peas, water along with the dried oregano. Boil until the peas are tender. Add cubed sweet potato, tomatoes, along with all their juice and the vegetable stock. Return the pot to medium-high heat. Bring it to a rolling simmer. Add rice, Sriracha, paprika, rosemary, salt and pepper, then continue to cook until the sweet potatoes are soft, about 15 minutes.
VEGAN RED LENTIL SOUP (serves 4)
1 tablespoon peanut oil
1 small onion, chopped
1 tablespoon minced fresh ginger root
1 clove garlic, chopped
1 pinch fenugreek seeds (only if you have it – fine without)
1 cup dry red lentils
1 cup butternut squash – peeled,seeded, and cubed
1/3 cup finely chopped fresh cilantro
2 cups water
1/2 (14 ounce) can coconut milk
2 tablespoons tomato paste
1 teaspoon curry powder
1 pinch cayenne pepper
1 pinch ground nutmeg
salt and pepper to taste
Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender. Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.
