Tag Archives: Soup

Perfect Vegetable Soup for any Diet!

As of Monday, my parents decided to get back on the diet train to slim down some. So since then they’ve been nixing carbohydrates, fats, and mostly every beverage out there. With their diet, they end up running out vegetables to enjoy for their meal this means I am keeping an open eye on other meals that will spice up their lives. I’ve found a lovely shepherd’s pie with cauliflower mash instead of potato mash with the normal ground beef as one interesting meal.

However for this evening’s meal I thought I’d try to keep a normal dish but keeping it super healthy to follow their diet.

I went for a vegetable soup with a tuna salad sandwich. Except without the bread, but with lettuce. Making it into a wrap.

Vegetable Soup and Tuna Lettuce Wraps

That way mom got to have all her vegetables for her dinner AND her protein. So going into detail abuot their diet, for lunch and dinner they enjoy any veggies and a protein with whatever dressing for their veg.

Meal

Food

Beverage

Breakfast
2 eggs, 2 rashers bacon 1 cup grapefruit juice
Lunch
Any vegetable and protein 1 cup grapefruit juice
Dinner
Any vegetable and protein 1 cup grapefruit juice
Before bed

1 cup tomato juice OR low fat milk

If you do not want to have a cup of grapefruit juice, you can avoid it and have a half a grapefruit instead, though most people find it easier to pour juice out of a carton rather than halve a giant citrus fruit and cut out piece by piece. Also, when you are not drinking the above beverages you will be drinking water.

Anyway, I got the recipe from Cooking Classy, though as for the tuna wrap I didn’t follow a single recipe and just used my imagination and created! The direct link for the soup recipe can be found here.

Ingredients:

  • 1 Tablespoon olive oil
  • ½ cup (75g) yellow onion, chopped
  • 3 cloves (25g) garlic, crushed and chopped
  • ¾ bag (525g) mixed vegetables
  • 1 can (475ml) diced tomatoes, in juices
  • 1 ½ teaspoon dried parsley
  • 1 ½ teaspoon dried thyme
  • Salt and pepper to taste
  • 3 cups (750ml) vegetable broth
  • 1 bay leaf
  • Chopped parsley as garnish

Instructions:

  1. In a medium pot, heat olive oil on medium heat and sauté onion and garlic until fragrant.

  2. Pour in vegetables and sauté until soft, then when ready pour in can of diced tomatoes and stir until it begins to simmer.

  3. Mix in parsley and thyme as well as salt and pepper before pouring in vegetable broth. Place bay leaf in contents and bring to a boil. Allow to simmer for 20-30 minutes or until vegetables are soft.

  4. Once ready, remove that single bay leaf and add any additional herbs to perfect the taste before you pour it into your bowl.

  5. Garnish with chopped parsley and enjoy!

Now I didn’t really follow the recipe I linked above, but I did get the idea to make it a tomato based soup from it! Plus I didn’t want to overdo it on vegetables if I already had a bag of pre-packed vegetables!

Pre-Packed Soup Vegetables
Pre-Packed Soup Vegetables

The wraps were literally leaves of lettuce with a tablespoon of tuna salad in the piece of lettuce. I made it with only 1 tablespoon of mayonnaise making it as healthy as possible but still a source of protein for mom!

At any rate, this is a fabulous soup! Dad even had a small bowl-full before he went out for supper with his work colleagues! He thoroughly enjoyed it too.

If you are interested in slimming down and need a good meal for that diet, this may be perfect for you! Just follow the diet I’ve written out above and you’ll be losing kilos as quickly as a day into the diet! Though remember, men lose weight quicker than women. It sucks, but it is a fact.

Anyway, happy eating!

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Craving for a Cajun Favourite

It is bloody cold.

I mean it.

Each person feels the cold differently, we are all effected by the lower temperatures in different ways. For me my nose feels it. It gets so incredibly cold and even starts to hurt. I never noticed the sharp pain until today when I noticed the one side of my septum aching. If I still had it pierced I would understand but now? Weird.

Well today was very cold. Winter is officially here. I thought I could rock a thin sweater when I went out with my friend but I was very wrong. I should have worn a wool sweater or something. It is ridiculous how cold I was today!

Cold weather (Don't judge, I know most of you will say this isn't cold)
Cold weather (Don’t judge, I know most of you will say this isn’t cold)

Anyway, it is these types of days that we should enjoy something hot to warm our insides. Heat helps whether it is spice or temperature doesn’t really matter, just as long as it warms you up!

So today I wanted to make a gumbo. Now I had no idea it was going to be such a chilly day, but I am still very happy to have made a gumbo.

Gumbo comes from Louisiana, though it was first made in the mid 1700’s when the African slaves would cook a French soup combined with fish stew. Talk about an ancient food!

When I first was introduced to gumbo I was fifteen and we were invited to a get-together with a couple of daddy’s colleagues. I’m pretty sure the lad who cooked up the gumbo wasn’t even Cajun himself. BUT the meal was spectacular!

It seems that everyone in the oil industry is an expert in something that isn’t originally from their place of origin or passport country. For example dad has a colleague who is Scottish but has a Spanish accent and is far more Venezuelan than he is Scottish. Dad also knows a lad who is Dutch and also is far more Venezuelan than Dutch. So if the non-Cajun whipped up a fantastic gumbo it is pretty normal. At least to us.

Well, I got the recipe from The Housewife in Training Files – LOVE that name! Makes me think of the X-Files but girly, gosh what a nerd I am. The direct link to the recipe can be found here though. I followed mostly everything perfectly except I used fresh okra.

Shrimp and Chicken Gumbo
Shrimp and Chicken Gumbo

Ingredients:

  • 1 Tablespoon olive oil
  • 1 Tablespoon all-purpose flour
  • 2 (130g) green bell peppers, chopped
  • ½ cup (115g) celery, chopped
  • ½ cup (75g) yellow onion, chopped
  • 1 (large) clove garlic, minced
  • 1 cup (100g) okra, chopped
  • 1 can (410g) diced tomatoes
  • ½ Tablespoon dried basil
  • ½ Tablespoon dried oregano
  • ½ Tablespoon dried thyme
  • ½ Tablespoon cumin
  • 1/8 teaspoon cayenne pepper
  • ½ teaspoon paprika powder
  • Small pinch of dried red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 cups (750ml) chicken broth
  • 2 breasts (566g) of chicken, diced
  • ¾ cup (400g) frozen shrimp, slightly thawed with tails removed
  • 2 Tablespoons cornstarch, mixed with 1/8 a cup cold water – this makes a slurry

What is a slurry? Well it is a semi-liquid mixture such as cement, manure, or cornstarch and water!

Instructions:

  1. In a large pot heat olive oil at a medium heat and mix in flour to make a roux. Once like a paste and fragrant, turn heat to low and mix in vegetables and stir well until vegetables soften. Add diced tomatoes and herbs and spices and cook for an additional five minutes.

  2. While gumbo is cooking, cook your side dish. This usually is rice, however you can also use quinoa as I’ve done.

  3. Add chicken broth, diced chicken, and frozen shrimp. Bring to a boil and reduce the heat to a simmer. Cook for ten minutes or until chicken is cooked. Add slurry and bring to a boil until gumbo has thickened. Serve with your choice of starch.

  4. Enjoy!

So for some weird reason my gumbo was more of a soup consistency than a stew. Kinda annoying if you ask me. But it tasted good. AND it warmed us all up. Though I am back to my cold state. If you guys could feel my nose you would all shiver too! It is like ICE!

Shrimp and Chicken Gumbo

To try and thicken the consistency we mixed our multicolored quinoa into it. That definitely did the trick.

The biggest issue I had making this was definitely my inability to open up the tin can! Do you ever have the issue where you cannot open a can? I definitely did. Dad actually had to run out to the grocery store and buy TWO more can openers because we were both unable to open my can of diced tomatoes. Ridiculous right?

Assortment of Can Openers
Assortment of Can Openers

So now we have an army can opener – does anyone know how to use it? We have a normal one that cuts around the inside of the circumference of the inside of the lid, and there is the can opener that cuts the entire top of the lip off. The first two from the right are the new ones. That last left hand one is the one I couldn’t work. I feel like an idiot.

But I guess we all have our failures in the kitchen. For some people it is forgetting to put flour in brownies, for others it is sprinkling your breakfast with cumin rather than cinnamon (my friends son does this), and then there is me who is unable to open the can with the can opener.

Cold Trees
Cold Trees

Back to the cold, yesterday I learnt that for the winter the gardeners tend to warm the trees up by wrapping them with the long grass. I guess it really does get cold. This 15ᵒC weather is really cold. Everyone says it. So I guess the trees feel it too. These trees are from the western Cape (closer to Capetown) where it is much warmer, so that is when they wrap ’em in long grass. Interesting right?

Alright, I’m done blabbering. I hope you all enjoy this recipe as much as we have!

Happy eating!

Spicy Chicken and Cilantro Soup

Well, it’s officially cold in South Africa!

Now I know you will say it isn’t cold, but look at it how I see it – over the summer it was rainy and hot and somewhat humid at a high of 40 degrees Celsius, NOW though it is getting dry and the highs are like 20 degrees.

It is kind of like how people who encounter snowy winters think that 20 degrees is hot. But that’s not hot, hot is the peak of summer along the equator. Yet I know that it is hot when you have lived in the cold that comes with winter. Just like this is rather cold after living in a hot summer in Africa.

So with the cold that has decided to show its face in my life, a soup was needed. A soup with kick? Even better!

Peruvian Chicken Cilantro Soup

With my love for Latin American cuisine, this meal showcases Peruvian cuisine. If you end up loving this meal as much as we have you will surely love Peruvians as well!

I got the recipe from the website Nutrients, You Fools, however the direct link to the recipe can be found here.

Ingredients:

  • 2 Tablespoons butter (unsalted)
  • 1 (75g) small yellow onion, chopped
  • 1 (44g) small leek, sliced
  • 1 (90g) green bell pepper, chopped
  • 1 (25g) small carrot, chopped
  • 1 green serrano chili, chopped
  • 2 large cloves garlic, minced
  • 1 teaspoon powdered cumin
  • 1 Tablespoon dried oregano
  • 4 cups (1L) warmed chicken broth
  • 4 (520g) small potatoes, roughly chopped
  • 1 cup (275g) baby corn, roughly chopped
  • 4 (1.1kg) breasts chicken, cooked and shredded
  • Salt and pepper to taste
  • 1 (30g) bunch cilantro
  • 1 green serrano chili
  • 1 large clove garlic
  • 2 cups (500mL) warm chicken broth
  • 2 small limes, chopped (optional)
  • 1 green onion, sliced (optional)

Instructions:

  1. In a large pot, on medium heat melt butter and sauté onion, leek, pepper, carrot and chili peppers for five minutes or until all vegetables are soft.Chopped vegetables

  2. Add grated garlic, cumin, and oregano to vegetables and sauté until fragrant.

  3. Add four cups of broth, potatoes, baby corn, and shredded chicken breast to vegetables. Add salt and pepper to taste.

  4. While chicken is cooking, blend cilantro, serrano chili, garlic, and two cups chicken broth in blender. Add mixture to soup and mix.

  5. Once everything is blended through, add additional salt and pepper or adjust additional flavours to mixture if needed.

  6. Serve with chopped lime and green onions. This is optional.

  7. Enjoy!

This soup was fabulous! My body was thoroughly warmed up.

Is anyone else lazy about making broths like I am? If so I made today’s chicken broth with three of these individual packets of chicken seasoning. These packets are pretty amazing and flavoursome!

Roast Chicken Stock IMG_2872

So these serrano chilies, did you know that they are called serenade chilies in English? I didn’t till I Googled serenade chilies!

Anyway, this was a great meal and I’m sure I’ll be sipping at the soup for a few hours to come. May even have some with the housekeeper for lunch tomorrow! It’ll definitely help me with the weather.

Hope you all enjoy it!

Flu-Fighting and Air Way Opening Soup

The cold and flu season comes at the two worst times of the year: during the winter time and before a long flight overseas. Thing is the flight could be at any time of year and even more than once, it depends on how much you fly.

As it is not winter time in South Africa, I definitely have a long haul flight that I have to take. And you know what? I developed some sniffles earlier in the week. So I thought a soup would be the best way to cure my illness. Plus we all know that Grandma’s Chicken Noodle Soup has always been the way to cure any cold or flu.

Although a chicken soup is a great way to diminish any trace of a bug in your body, there are other great tools to ensuring you come out perfectly healthy! Epicurious has a list of six ingredients that should be in your flue fighting diet, the link for that is here.

So although I love a good chicken soup to fight any illness, I don’t ever go for the boring old chicken soup you get in a package, I like to spice it up. Literally. Mexican infused soup with a good kick makes it all that much better. I mean you get the chicken to fight the power, and chili to open your airways. Pretty perfect if you ask me!

Chicken and Rice Soup

I got the recipe from Food.com though the direct link to the recipe can be found here. Lately I’ve been thinking about chicken rice soup. Not chicken noodle, but rice. And I remember mom used to make chicken rice soup when my sister and I were kids. I remember hating it though. The faces I would make in our small kitchen in Ciudad Ojeda was pretty ridiculous. Especially with how I just made a chicken and rice soup right now. No idea why I wasn’t fond of the soup before because I quite like it today!

Chicken and Rice soup
Mom’s Plate, with Avo on the Side

Ingredients:

  • 6 cups (1,410ml) chicken stock
  • ½ cup (97.5g) white basmati
  • 1 cup (235ml) water
  • Salt and pepper to taste
  • 1 cup (200g) tomatoes, diced
  • 1 teaspoon olive oil
  • ½ cup (75g) onion, chopped thinly
  • ½ jalepeño, sliced and chopped
  • 1 cup (125g) chicken breast, shredded
  • ¼ cup (59ml) lime juice
  • ½ cup (15g) cilantro, chopped
  • ½ avocado, sliced (optional)

Instructions:

  1. In a small pot, bring water to boil, once boiling add rice and turn heat to low and allow rice to simmer with lid on pot for 15 minutes.

  2. In a separate pot (a large one), bring chicken stock to boil. Once boiling turn heat down and allow to simmer.

  3. Finally in a small pan, fry chicken with salt and pepper seasoning until brown. Remove from pan once cooked and set aside. In same pan add olive oil and sauté onion and jalepeño for a minute until fragrant. Then remove from heat.

  4. Chicken should be able to be handled now, so shred chicken and set aside.

  5. Begin to fill bowl in these steps: 

    Solids in Soup before Broth
    Solids in Soup before Broth
    1. Rice
    2. Onion/jalepeño mixture
    3. Tomato
    4. Cilantro
    5. Chicken
    6. Chicken stock
    7. Lime juice (only a teaspoon or more if desired)
    8. Avocado
  6. Serve and enjoy!

Chicken and Rice Soup
Chicken and Rice soup with Avo

Chicken and Rice SoupThis was absolutely fantastic! Although I did completely forget about the lime juice, but with cilantro and jalepeño, who needs lime?

I loved this. Truly did. It was the right amount of kick to open up our airways and fight the illness that made its way into my body.

The thing about flying with a cold or flu is that you could be quarantined as a threat for having Ebola. And that isn’t even a lie. If I am flying from South Africa to Europe (which I will be) there is a big threat that anyone with a fever could have Ebola. That is something NO one wants. Especially when going from one continent to the next.

So a flu-fighting soup was the ultimate way to go.

I think this was a success. Though we will only see for sure tomorrow evening when I hop onto the 11 hour airplane to the Netherlands. My poor body will be in pain after sitting for hours on end!

AND we will go from 32C days to 6C days. Sooo cold. Luckily I’ll have my blanket sweater with me and my two pairs of boots. I’ll definitely be needing lots of tea and coffee from Starbucks to survive the cold.

Anyway, this is my meal for the evening and it was incredible! Chicken with pimiento in a soup is my favourite type of soup. If you end up making this I hope you enjoy it as much as my mother and I did.

Happy eating!

Spicy Chicken Soup for a Goodbye Meal

If you were moving, or knew you were not going to be with the people you’ve been with forever, what would your last meal as one be?

I wasn’t sure what ours would be as I tend to prefer vegetarian meals, but I have been craving to make a soup for a while. Especially a chicken tortilla soup. But instead of making a tortilla soup I opted for something a little different.

Chicken Parmesan Soup

Looks a bit like chicken tortilla soup, but this one is Chicken Parmesan soup with wholewheat penne in it! How good does that sound? Or rather how good does that look!?

In my opinion that looks pretty damn good. And it tasted amazing. Perfect amount of kick to open up your airways and keep you wanting more. Yet you can’t handle more as one bowl fills you up completely. Well unless you’re my dad or myself. A half a bowl more was perfect.

I got the recipe from here, but this recipe is made using a slow cooker. If you do not have a slow cooker then following my recipe will work best for you!

Ingredients:

  • 3 teaspoons coconut oil
  • 3 garlic cloves, minced
  • 1/3 cup white onion, chopped
  • 1 green bell pepper, chopped
  • 1 can (14.5 ounces) crushed tomatoes
  • 4 cups chicken broth
  • ½ pound (250g) boneless, skinless chicken breasts
  • 1/3 cup shredded Parmesan cheese, plus extra for garnish
  • 2 tablespoons chopped fresh basil 
  • 1 teaspoons dried oregano
  • 1/8 teaspoon red pepper flakes
  • 4 ounces gemelli or penne pasta
  • 1 teaspoon olive oil
  • Chopped fresh basil or parsley, for garnish

Directions:

  1. Oil a large frying pan and fry chicken breasts covered in chili powder.

  2. While chicken breasts are cooking, place a pot on medium heat and add coconut oil to melt, add chopped onion and garlic and allow to brown and become aromatic. 

  3. Once brown, add chopped bell peppers and allow to become soft. Then add spices to blend through with tomato and onion mixture. 

  4. Add chopped basil and have wilt before adding chicken broth to mixture. Bring to a boil and allow to simmer for fifteen to twenty minutes. 

  5. Meanwhile cook penne as per instructions on package. Once al dente, drain and coat with 1 teaspoon of olive oil. Set aside. 

  6. Once breasts of chicken are cooked thoroughly, allow to cool. When cooled, shred to pieces for soup. 

  7. Next add shredded chicken and Parmesan cheese to soup. 

  8. Before serving, spoon penne pasta into bowl and pour soup over pasta. 

  9. Enjoy!

Chicken Parmesan Soup with PenneEveryone loved this soup a lot. It is the perfect dinner for the last meal in the Netherlands.

If you are wondering – no, I am not moving house. At least not anytime soon. The ones moving are my parents. Oh and dog. Austin is moving with mom and dad to South Africa.

Austin has already departed on his flight this morning (and has arrived safely), while mom and dad will head over to South Africa tomorrow morning. It is slightly sad, but I’ve still got my little sister and my aunt and uncle are always in the country. So I’m hardly alone.

But before my parents go on their trip leaving the country, I’ve gotten some great family portraits.

Austin and I, preparing for our walkDaddy and his DaughtersThe Gang Selfie

Hope you’ve enjoyed the photos and recipe.

Enjoy your meal if you make this recipe!

Two Green Asparagus Soup Dishes

By now you should know that I love to cook. Well if you do not know then take a second to take in that you are currently on a food obsessed blog. Yeah that means I am food obsessed and love to cook.

There are two things that I love creating in the kitchen:
1) Desserts
2) Soups.

I’ve loved soup since I pretty much came out of the womb. I would eat ichiban religiously even. Every grocery shopping trip would lead to at least two bags of noodles ready to be crushed when we get home. It was an obsession.

Now that I am older and able to actually create things while in the kitchen instead of just pouring water I make soups. And a couple nights ago I gave Asparagus soup a go. I can tell you – I hate peeling asparagus!

Asparagus Soup

The soup recipe I followed was from here.

Ingredients:

  • 2 asparagus spears, sliced into thin ribbons (for garnish)
  • 2 tablespoons unsalted butter
  • 3 large shallots, chopped (about 1 cup)
  • 1 leek, white part only, chopped
  • 3 cloves garlic, minced
  • 2 1/2 pounds fresh, trimmed asparagus, cut into 1 inch pieces
  • 6 cups chicken stock
  • 1 cup high quality white wine
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons chopped fresh dill
  • 6 large basil leaves
  • 1/2 cup half and half
  • 2 tablespoons fresh lemon juice
  • Sprigs of fresh dill and basil leaves (for garnish)

Directions:

1. Prepare asparagus ribbons by laying spears on cutting board and running vegetable peeler along the spears.

2. Melt butter in a large soup pot over medium heat.

3. Add shallots, leek, and garlic and saute for 3-4 minutes.

4. Add asparagus, chicken stock, wine, salt, and pepper to the pot. Simmer for 15 minutes or until asparagus is tender.

5. Remove pot from heat. Add chopped dill and basil leaves and in batches, puree soup in a blender or food processor. Return soup to pot and add half and half. Move pot back to cook top, add salt an pepper as needed, and heat through.

6. Remove from heat. Add lemon juice and serve immediately. Garnish with fresh dill sprig, basil leaves, and asparagus ribbons.

Once you get over the peeling of the asparagus, it is a very easy and straight forward recipe, wouldn’t you say? Next time I make this mind you, I will NOT add that much dill. I followed the recipe perfectly and the dill was far too strong. The soup lacked the taste of asparagus. Which really is a shame as I love asparagus.

A little on the liquidy side
A little on the liquidy side

I decided to keep the soup though. Not to eat by itself, but to maybe add to something else. Initially I thought only of making the soup into a pasta sauce, but then I remembered that many pasta casseroles are made with soups so what’s a casserole with asparagus soup if not delicious?

Now even though I wasn’t all too keen on the soup I made, adding it to a casserole was the best idea ever. And this recipe wasn’t even of my findings but my moms.

The recipe that she found is from here.

Ingredients:

  • 1 box  whole-wheat macaroni noodles
  • 1 tbsp olive oil
  • 2 cups white mushrooms, sliced
  • ½ cup asparagus, chopped, tough ends removed
  • 1 cup celery, chopped
  • 2 green onions, finely chopped
  • 2 teaspoons flour
  • 2 cups previously made asparagus soup
  • ½ cup cooking cream
  • 1/3 cup asiago cheese, grated
  • 1 cup light, old cheddar cheese, grated
  • Ground pepper to taste

Directions:

  1. Preheat oven to 400º F (200º C).

  2. Cook pasta as directed on the box.

  3. Meanwhile, in fry pan, heat oil over medium heat. Sautée mushrooms until soft. Add asparagus and celery and cook 5 minutes. Mix in heaping teaspoons of flour to thicken the soup for casserole. Remove from heat.

  4. In a large bowl, mix together cooked pasta, mushrooms, asparagus, celery, green onion, soup, milk, asiago cheese and pepper.

  5. Pour mixture into large casserole dish and top with cheddar cheese.

  6. Bake for 15 minutes.

Asparagus CasseroleAgain, this is another quick and easy recipe as you can tell. Honestly this recipe is perfect. The taste of the soup wasn’t as strong and the combination of the still crunchy celery and the beautifully sautéed mushrooms fit well.

Asparagus Casserole

This recipe is an absolute must!

So if you’re making both, I truly hope you enjoy ’em! Although if I were you I would hold off on the dill just a bit.

Bon appétit!

Lentil Soup: Leftovers for Days

On Sunday I made a massive batch of lentil soup for both my mom and I. I said that we had enough for days on end… I must say I was definitely not lying. I wasn’t going to return home today but due to a furnace failure in my apartment building I ended up returning to my mom’s place. This meant that instead of having her peperoni pizza which only mom and my sister can eat, we just ate more leftovers. Mom told me that she already ate this soup yesterday and that we’ll be eating it for dinner tonight too. That’s a helluva lot of lentils!

Leftovers with Extra Flavouring

To me, the lentil soup I made Sunday was just a bit on the dull tasting side, so I thought I would add some more flavour to the mix for tonight’s meal. For those who know me, they know I am addicted to curry powder. I swear, I am more Indian than my Indian boyfriend. So I added ½ a teaspoon of chili powder, 1 teaspoon of curry powder, and some fresh black pepper to taste. So we ate some more lentil soup which took on a more stew-like consistency.

I never knew that lentils absorbed so much liquid, did you? But that was our meal for the evening. Just to let you know, the rest of the leftovers will be disposed of. Day 2 of leftovers for Africa is probably enough for this household.

Another Photo of Leftovers

You know, after looking at these photos for some time I am starting to think that this meal looks like something you’d find public school cafeteria ladies putting on your plastic plate. Looks pretty awful. Kind of like mystery meat. Alas, I can assure you that this meal is much tastier… I mean c’mon, my mom has been eating it for three days straight. We didn’t just toss the rest in the bin, but she ate it till the end.

Lentil Soup for Sunday Dinner

Back to being healthy. Yesterday I made those amazing Black Forest Cheesecake Cups, but today I went for a healthy and super filling dinner. I love lentils, chickpeas, and quinoa so I tend to try and make something hearty with one of the three often. Tonight I went for a delightful soup. Because who dislikes soup? Those in my family know I love it.

I used to live off of Sapporo Ichiban soup, yes that’s right. I would eat at least one package a day. Now I know how bad that is for someones body, but it was just so good. Luckily, as the years passed I learnt how to eat those such soups with chopsticks which allowed me to take my time with food like that.

Now though, I do not eat that instant type of soup as often as I used to. I tend to prefer making homemade soups. Just like todays meal of Lentil soup with Cilantro and Cumin. I got the recipe from the fatfreevegan blog.

Bowl of Lentil Soup

Here is the recipe I followed:

  • 2 cups brown or green lentils, uncooked
  • 8 cups water or vegetable broth
  • 2 Tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 2 large carrots, thickly sliced
  • 1 rib celery, chopped
  • 2 large gold or red potatoes, cut into large cubes
  • 2 bay leaves
  • 2 vegetable bouillon cubes (use if water is used instead of broth)
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • freshly ground pepper, to taste
  • Additional seasonings: ¼ teaspoon coriander, ¼ teaspoon cumin
  • salt, to taste
  • 4 ounces fresh spinach (chopped if large leaves)
  • 2 teaspoons Red wine vinegar or lemon juice

Instructions

  1. Chop all vegetables and divide onions, garlic, and celery from other vegetables

  2. Add olive oil to a large pan and allow to heat at medium temperature. When hot enough, add chopped onions, celery, and garlic. Mix until translucent.

  3. Add chopped carrots and potatoes to onion and celery mix until all is coated. In this process rinse 2 cups of lentils until water is clear. Once done that add lentils to vegetable mix. As everything becomes coated, then add eight cups of water to pan.

  4. Turn heat to high, as the water heats up, add 2 bay leaves, bouillon cubes, dried cilantro, and ground cumin, and pepper and cover soup. Once soup begins to boil, turn heat down and allow to simmer for 30 minutes or when lentils are soft.

  5. If soup is too dry, add water as you see fit. If it is too weak, add additional seasonings to enhance taste. Once ready, chop spinach and add to soup. Add salt and stir in red wine vinegar or lemon juice and serve hot.

The recipe which I linked to you has a complete different step by step process, but in that recipe Susan, the author uses a pressure cooker. I do not have that so I just estimated how to go about her recipe in a large pot. This recipe makes for 8 portions. So we’ll be eating this soup for days on end. Fortunately, this soup is super good for you and will probably help with filling us up throughout the week and helping slim us down too.

If I am to make this recipe again I would add chopped tomatoes to the soup. I like soups that have a tomato base which this one does not have. Tomatoes also add a very full flavouring to such meals, but this definitely wasn’t a bad meal whatsoever.

Too much soup for one night

If you end up making this super hearty meal I would love to know how it goes for you.

¡Buen provecho!