Veggie Lentil Soup

Adapted from Life Made Simple

 

INGREDIENTS: 

• 2 tablespoons oil
• 1 large onion, diced
• 1 bunch celery, sliced
• 6 cloves garlic, minced
• 1 pound carrots, sliced
• 18 cups water
• 4 heaping tablepoons no chicken broth powder
• 1 teaspoon thyme
• 1 teaspoon sage
• 1/2 teaspoon marjoram
• 2 teaspoons rosemary
• 1/2 teaspoon paprika
• 4 teaspoons red wine vinegar
• 3 teaspoons salt 
• 1 - 16 ounce bag split peas, rinsed
  
• 1 - 16 ounce bag brown lentils, rinsed
• 1 butternut squash, cubed (about 6 cups)
• 1 celeriac, cubed
• 1 bunch kale, stems removed and frozen in plastic bag

METHOD: 

• In a large stock pot heat oil, add onion, celery and carrots and saute until tender.
• Add garlic and cook until fragrant, about 1 minute.
• Pour in water, add spices, salt, vinegar, split peas and lentils.  Bring to a boil.
• Reduce heat and simmer, covered, 30 minutes.
• Add butternut squash and celeriac; simmer for an additional 30 minutes.
• Pulse a few times with an immersion blender to make soup a little creamy.
• Take kale out of freezer, squeeze bag to break up frozen kale and pour into pot.
• Simmer an additional 5 minutes.
  

 

 

Tuscan Kale and Celeriac Soup

Adapted from Womenio.com

INGREDIENTS:

• 1 tablespoon oil
• 1 large onion, diced
• 4 carrots, diced
• 1 large celeriac, peeled and diced
• 2 russet potatoes, unpeeled and diced
• 2 cups tomatoes, peeled and chopped
• 8 cups water
• 2 vegetable bouillon cubes
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 bunch kale, ribs removed and chopped
• 3 cups cooked pinto beans

METHOD:

• Saute onions, carrots and celeriac in oil for 5-10 minutes
• Add potatoes, tomatoes, water, bouillon, oregano and basil
• Cover, bring to a boil, lower heat and simmer about 15 minutes until vegetables are almost tender
• Add kale and simmer 5-10 minutes more until kale is tender
• Stir in beans

Root Stew

Recipe adapted from Eating Well.

INGREDIENTS:

• 4 teaspoons olive oil, divided
• 12 ounce package Lightlife Smart Sausages Italian Style 
• 1 large onion, diced
• 1 celeriac, peeled and diced (click here for how to prepare celeriac)
• 3 turnips, peeled and diced
• 3 large carrots, peeled and diced
• 4 cloves garlic, minced
• 2 teaspoons dried sage
• 4 cups vegetable broth or bouillon
• 1 bunch kale, stems removed, leaves chopped or thinly sliced

METHOD:

• Heat 2 teaspoons olive oil in stock pot over medium heat
• Add sausages and cook until browned on all sides, 5-6 minutes
• Transfer to plate and let cool
• Heat remaining 2 teaspoons olive oil in same stock pot
• Add onions, cook stirring occasionally until barely tender, about 4 minutes
• Add celeriac, turnips and carrots; stir and cook for 5 minutes
• Add garlic and sage; stir and cook until fragrant, about 30 seconds
• Add broth or water and bouillon cubes and bring to simmer, stirring often
• Cut sausages in half lengthwise, each half lengthwise again, then slice into 1/2 inch pieces
• When stew starts to simmer, stir in sausage and kale; return to simmer and stir until kale wilts down
• Cover and simmer over low heat for 30 minutes, stirring occasionally, until vegetables are tender