Vegetarian Winter Soups and Entreés

As the holidays approach us, laden with rich gourmet meals, it is important to keep in balance by including lighter nutritional meals that don’t skimp on flavor and don’t tip the scales!! It’s cold here in the North, so we must keep healthy with warming, nutritional soups and entreés to take the chill off and keep us lean and healthy!! Get my favorites free when you buy my cookbook!

Eat your Greens Soup

eat your greens soup

Just loaded with all greens good, this nutrition packed delicious soup will keep you healthy this season!

2 Tablespoons of olive oil

4 cloves garlic, peeled and sliced

2 onions, peeled and cut up

1 large head of broccoli, roughly cut with tender stems included

2 cups chopped celery

1 large tomato, cut up

2 bunches of greens, Swiss chard, kale, collards or spinach, roughly cut up

Water to make broth

Salt and pepper to taste

Dash of aleppo pepper flakes

Heat olive oil in a large deep pan

Add garlic and onion, sauté

Add the rest of ingredients with enough water to make a broth

Bring soup to a boil, then simmer for 15 minutes

Serve soup on its own with Parmesan cheese if desired

You can add a little cooked short macaroni (or barley if gluten intolerant) to fill out the dish!

 

Chunky Tomato Squash Soup

Chunky Tomato Squash Soup

This is a very flavorful soup just loaded with heart healthy lycopene, beta carotene, vitamins and minerals!

1/4 cup olive oil

2 cloves garlic, peeled and sliced

1 large onion, peeled and chopped

1 small green cabbage, roughly chopped

3 lbs tomatoes, quartered

1-2 winter squash of any kind, peeled and cut up

(If using delicato squash, keep peeling on)

1 cup chopped celery

1 teaspoon saffron threads

1 32oz clear mushroom broth, pacific brand is good

Salt and pepper to taste

Dash of aleppo pepper flakes

1/2 bunch greens on hand, roughly chopped

1 bunch parsley or basil, roughly chopped

Heat olive oil In a large deep pan

Add garlic and onion, brown

Add rest of ingredients except the greens and fresh herbs

Bring to a boil then simmer for 20 minutes

Add greens, parsley and basil

Serve in large deep bowls with Parmesan cheese if desired

Just delicious!!

Kadai Curried Vegetables

kadai curried vegetables

A kadai is an East Indian cooking vessel whose delicious results are named after the vessel!

This is a simply prepared vegetarian dish that can be served as a side dish or main entrée with basmati rice.

1/4 cup grape seed oil

1 Tablespoon Vindaloo curry powder

1 large onion, peeled and quartered

4 golden potatoes, scrubbed and quartered

1 head cauliflower, cut up

1/2 head broccoli, cut up

1 cup chopped celery

3 carrots, scrubbed and chopped

1 bunch Swiss chard or collards, roughly chopped

1 can garbanzo beans, drained and rinsed

Salt and pepper to taste

Heat oil on medium high

Add onion and curry and cook till fragrant

Add next 4 vegetables and stir fry till crisp tender

Add greens and beans, stir fry till greens are slightly wilted

Serve in bowls with basmati rice

Great with a Riesling wine!