Even though our winter in the Inland Northwest has definitely not been as cold as some in the past, these dark rainy and/ or snowy days still make me crave a hot cup or tea or bowl of soup. Soups always have a way of warming the bones and I love it.
This was another soup for the win, a favorite from years ago. One of the first few recipes I posted on the blog. I like experimenting with soups and love going back to old recipes I haven’t made in a while. It helps break up the monotony.
You can add relatively anything to a soup, and it tastes great. Adding lentils or beans, gives you added protein, which is especially great if you’re a vegan or vegetarian. I love adding some type of protein source when I can, because Marc likes a more heartier soup.
I loved the way the spices melded with this soup. You can puree it or eat as is. I love it as is, but it’s great both ways. There’s a variety of flavor and lots of vegetables in the soup, with the great protein source of lentils. Chuck full of fiber as well. You get your greens as well as your vitamin A with the yellow vegetables. You can consider this soup your multi-vitamin for the day.
This is like the “everything but the….” soup. You know those recipes grandma used to make, using everything in the refrigerator before the produce went bad. I used to think it was disgusting watching her throw in every type of vegetable, but if I was honest it always tasted so good. Soups are one of those dishes you can add a variety of vegetables too, and it only helps the flavor.
- 2 Tbs coconut oil
- 4 garlic cloves, pressed
- 1 onion, chopped
- 3 carrots, diced
- 2 zucchinis, diced
- 2 potatoes, chopped
- 3 celery stalks, chopped
- 8 c vegetable broth
- 1½ c green lentils
- 1 bunch kale, chopped (with bottom of stems removed)
- ¼ tsp cinnamon
- 14 tsp ginger
- ¼ tsp cloves
- 1½ tsp cumin
- ¼ tsp cayenne pepper
- 1½ tsp oregano
- Salt and Pepper to taste
- Heat oil over medium heat in large sauce pan or stock pot. Add onion and garlic and saute until soft (about 5 minutes).
- Add all remaining vegetables, except kale, and saute another 5 minutes.
- Add broth and bring to a boil. Add in lentils and all remaining ingredients and stir to combine. Then reduce heat, cover and simmer until lentils are soft and kale tender (about 45 minutes).
- Serve as is or puree in food processor until smooth (I like both ways, but Marc prefers it as is because it seems more filling for him). Enjoy!!
Until Next Time Be Whole and Be Fit