Methi Dal

1 Cup Toor Dal
2 and 1/2 Cups Water
1/2 Tsp Turmeric Powder

Pressure cook dal for 9 whistles. Mash the dal.

2 Tbsp Coconut Oil
1 Tsp Cumin Seeds
2 Dry Red Chilies, Broken

1 Cup Onion, Chopped
1 Tsp Ginger, Grated
1 Tbsp Garlic, Grated
3 Serrano Pepper, Chopped each into 4 Pieces

Heat oil in a pan, add cumin seeds, when it starts to crackle, add red chilies, fry for few seconds.

Add onion, ginger, garlic, serrano peppers, saute for 3 minutes in medium flame.

1/2 Cup Tomato, Chopped (1 Tomato)
1/2 Tsp Red Chili Powder
1 Pinch Asafetida

Add tomatoes, red chili powder, asafetida and saute for 2 more minutes in medium flame.

2 and 3/4 Cups Fenugreek Leaves, Chopped, Tightly Packed

Add fenugreek leaves, saute for 2 more minutes in medium flame.

1 and 1/2 Cup Water
1/4 Tsp Garam Masala Powder
1 and 1/2 Tsp Salt

Add cooked dal, water, garam masala, salt, cook for 5 minutes in medium flame.

Serve with brown rice or quinoa.

Serves: 4
Yields: 5 Cups
Source: vegrecipesofindia
Taste Note: Tastes GOOD. But I will try to do Methi Dal by replacing spinach in Dal Palak with Fenugreek leaves.

Spinach and Artichoke Soup

12 oz TJ Frozen Artichoke hearts, thawed and washed
6 oz TJ Spinach, washed

Place artichoke in food processor and pulse until finely chopped

Place spinach in food processor and pulse until finely chopped

1/2 Cup Water
2 Tbsp Quinoa Flour

Mix flour with 1/4 cup water to make smooth paste.

1 Tbsp Coconut Oil
1 Cup Onion, Chopped
1 Tsp Garlic Cloves, Grated

2 and 1/2 Cups Water

2 Tbsp Lemon Juice
2 Tbsp Dill, Chopped
2 Tsp Salt
2 Tsp Black Pepper Powder

2 Green Onion, Chopped

Heat oil in a pan, add onion, saute for 3 minutes in medium flame. Add garlic and saute for another minute.

Add flour mix, water, close the pan and bring it to boil and simmer.

Stir in spinach artichoke mixture, lemon juice, dill, salt, black pepper powder, allow it simmer for about 2 minutes, stirring constantly.

13.5 oz, 1 Can Coconut Milk

Add coconut milk and mix it for a minute.

Top soup with green onions.

Serves: 4
Yields: ? Cups
Taste Note: Tastes AWESOME
Source: connoisseurusveg

African Curried Coconut Soup with Chickpeas

1 and 1/2 Cup Chickpeas, Soaked overnight

Overnight soak the beans.

3 Cups Water
1 Tbsp Salt

In the morning, put the soaked beans in a pot, add water, salt, bring it to boil, once it starts to boil, bring it to low and cover and simmer for 30 minutes. Drain and keep aside.

1 Cup Millet
3 Cups Water

Add millet and water to a pan, cover the pan, bring to a boil, them simmer in low for 25 minutes, set aside.

2 Tbsp Coconut Oil
1 Cup Onion, Chopped
1 Red Bell Pepper, Chopped
2 Jalapeño Chili, Finely Chopped (DO NOT remove seeds)
1 Bunch Green, Stems Chopped (Lacinato Kale or Collard or Swiss Chard)

Heat oil in a pan, add onion, bell pepper, jalapeño, green stems saute for 5 minutes in medium flame.

1 Tbsp Garlic, Grated (4 Garlic Cloves)

Add garlic and saute for 1 more minute.

1 Cup Tomato, Chopped

Add tomatoes, mix well, increase the heat to high, cover and cook for 3 minutes.

1 Tbsp Curry Powder
2 Tsp Salt
2 Tsp Black Pepper Powder
4 Cup Water

Add cooked chickpeas, curry powder, salt, black pepper powder, water, bring it to a boil over high heat, reduce the heat to low, simmer, uncovered for about 10 minutes

1 Bunch Green, Leaves Chopped (Lacinato Kale or Collard or Swiss Chard)

Add greens, cook for 3 more minutes in medium flame.

1 (13.5 oz) Can Light Coconut Milk
1 Tsp Curry Powder

Add coconut milk, cooked millet, curry powder and cook for 4 more minutes in medium flame.

Yields: 12 Cups
Serves: 6
Taste Note: Tastes GOOD. This time I added just 1 Jalapeño and i deseeded it, next time, i will add 2 Jalapeño with seeds.
Source: joanne-eatswellwithothers

Vegan Potato Soup With Kale

2 Tbsp Coconut Oil
1 Cup Yellow Onion, Chopped (1 Small)
4 Garlic Cloves, Chopped

Heat oil in a pan, add onion and garlic and saute for 3 minutes in medium flame.

1 Cup Carrot, Chopped (1 Large Carrot)
1 Cup Celery, Chopped (2 Celery Stalks)
1 Bunch Lacinato Kale Stems, Chopped

Add carrot, celery, kale stems and saute for 3 minutes in medium flame.

4 Cups Potatoes, Chopped (About 4 Medium Potatoes)
1/2 Tsp Dried Dill
1/2 Tsp Celery Salt
1 and 1/2 Tsp Salt
1 and 1/2 Tsp Black Pepper Powder
4 Cups Water

Add all the above, bring to a boil, reduce the heat to low and simmer for 15 minutes.

Take out 2 cups of soup and blend in immersion blender and return it to the soup pot.

1/2 Cup Frozen Corn Kernels
1 Bunch Lacinato Kale Leaves, Chopped

Add corn and kale, stir to combine and simmer for 5 more minutes.

Serves:
Yields:
Taste Note: Tastes
Source: veggieinspiredjourney

Vegan Vegetable Soup with Red Quinoa and Black Beans

2/3 Cups Dry Black Beans
2 Cups Water

Overnight soak the beans in water. Cook the beans in water for 3 whistles.

Yields: 2 Cups Cooked Black Beans

2 Tbsp Olive Oil
1 Cup Yellow Onion, Chopped

Heat oil in a pan, add onion and saute for 3 minutes in medium flame.

1 Cup Carrot, Chopped
1 and 3/4 Cup Zucchini, Chopped
4 Garlic, Chopped

Add carrots, zucchinis and garlic and saute for 5 more minutes.

2 Cups Tomatoes, Chopped ( I used 1 and 1/4 Tomatoes from the Picture)

Add tomatoes and saute for 2 more minutes

1/2 Cup Uncooked Red Quinoa, Rinsed
2 Cup Cooked Black Beans
1/8 Tsp Ground Cinnamon
1/8 Tsp Ground Nutmeg
1 Tsp Curry Powder
1 and 1/2 Tsp Salt
1 Tsp Black Pepper Powder
1 Pinch Saffron Threads
6 Cups Water

Add all the above, bring it to boil and simmer in low for 20 minutes.

6 oz Spinach, Chopped

Add spinach and simmer in low for 30 more minutes.

Yields: 9 Cups
Serves: 4
Taste Note: Tastes GREAT
Source: ohsheglows

Indian Red Lentil Soup

 

2 Tbsp Coconut Oil
1/2 Tsp Cumin Seeds
1/2 Tsp Red Chili Flakes

Heat oil in a pan, add cumin seeds, red chili flakes and toast for 1 minute.

1 Cup Onion, Chopped
6 Garlic Cloves, Chopped
1 Bunch Lacinato Kale Stems, Chopped

Add onion, garlic cloves, kale stems and saute for 5 minutes in medium flame.

2 Cups Tomatoes, Chopped

Add tomatoes and saute for 2 more minutes.

1 and 1/2 Cup Red Lentils
4 Cups Water
2 Cups Coconut Milk

Add lentils, water, coconut milk bring it to boil. Reduce the heat to low, cover and simmer for 30 to 35 minutes

1 Bunch Lacinato Kale, Shredded
1 and 1/2 Tsp Salt
1/2 Tsp Ground Black Pepper

Add kale kale, salt and ground black pepper and cook for 2 more minutes.

To Serve:

Cilantro, Chopped
Juice from 1/4 Lemon / Serving

Add chopped cilantro and lemon slice to the bowl.

Yields: 8 Cups
Serves: 4
Taste Note: Tastes AWESOME
Source: wholefoodsmarket
Note: To eat this as a thick soup, use vitamix to puree this into smooth thick soup, no need to add any water. I did this in 2 batches.

Spiced Lentil Soup with Veggies and Greens

4 Tbsp Olive Oil
1 Cup Onion, Chopped
1 Cup Carrots, Chopped (2 Carrots)
1 Cup Celery Stalks, Chopped (3 Celery Stalks)

Heat oil in a pan, add onion, carrots and celery and saute for 5 minutes in medium flame.

6 Garlic Cloves, Chopped
1 Bunch Collard Stems, Chopped
2 Tsp Ground Cumin
1 Tsp Curry Powder
1/2 Tsp Thyme

Add garlic, ground cumin, curry powder and thyme and saute for 1 minute.

3 Cups Tomatoes, Chopped (1 Big and 1 Medium Beefsteak Tomatoes)

Add tomatoes and saute for 3 more minutes.

1 Cup Brown Lentil, picked over and rinsed
6 Cups Water
1 and 3/4 Tsp Salt
1/4 Tsp Red Pepper Flakes
1/2 Tsp Ground Black Pepper

Add lentil, water, salt, red pepper flakes and ground black pepper, increase the heat to high and bring it to boil. Partially cover the pot, reduce the heat to maintain a gentle simmer. Cook for 30 minutes.

Transfer 2 cups of soup to another pot, blend using hand blender.

1 Bunch Collard Greens, Chopped

Pour the pureed soup back to the pot and add chopped greens, cook for 5 more minutes.

Lemon Juice from 1 Lemon

Remove the pot from the heat and mix with lemon juice.

Yields: 8 Cups
Serves: 4
Taste Note: Tastes AWESOME
Source: cookieandkate