onion in a large soup pot with a little water until yellow. Add the split peas, carrots, and water and bring to a boil. Add the chicken-soup-style powder and reduce the heat. Simmer for about an hour, stirring periodically to prevent sticking. Add salt and pepper to taste. Serve warm, garnished with a little chopped parsley.
Chilled Avocado Soup
----
TAL RONNEN |
QUANTUM WELLNESS
BY KATHY FRESTON
----
ON WARM-WEATHER DAYS a cup of this chilled soup makes for a jolt of green goodness—and the perfect start to lunch or dinner.
SERVES 4
2 ripe avocados, halved and pitted
⅓ cup peas, cooked and cooled
4 cups cold vegetable stock
Juice from 1 lime
Salt and pepper to taste
Puree the ingredients in a blender until smooth.
Yellow Split Pea and Leek Soup
----
LEWIS FREEDMAN AND PRISCILLA TIMBERLAKE |
COMMUNITY DINNERS SERVED WITH LOVE
----
THIS TASTY, SIMPLE soup takes very little preparation time and is still very rich and satisfying.
SERVES 8
2 cups yellow split peas
6 cups water
2 carrots, cut into small dice
1 red onion, cut into small dice
3 leeks, white and green parts separated, diced small
4 celery stalks, cut into small dice
½ teaspoon sea salt
2 tablespoons tamari
1. Bring 6 cups of water to a boil and add the peas. Reduce the heat to medium-low and cook until the peas are soft, about 2 hours.
2. When the peas are soft, add carrots, onion, and white parts of the leeks. Cook for 20 to 30 minutes until the vegetables are soft. Add celery and cook for 5 minutes. Add salt, tamari, and the green part of the leeks and cook for 7 to 10 minutes more. Serve.
Cream of Broccoli Deluxe
----
ANASTASIA ST. JOHN | COMPASSIONATE DIET AND LIFESTYLE ADVOCATE
----
THIS SOUP IS very hearty … perfect as a meal in itself. A large pot of this rich and creamy soup won’t last long!
SERVES 6
6 cups vegetable stock or boullion
1 rounded cup raw cashews
1 medium onion, finely chopped
1 celery stalk, finely chopped
1 large carrot, chopped
1 garlic clove, minced
½ large red bell pepper, chopped
2 medium unpeeled potatoes, cubed
1 large head broccoli, including stem, chopped (about 4 cups)
2 teaspoons dried thyme
1 teaspoon sea salt
½ teaspoon black pepper
1. Puree 1 cup of the vegetable stock with the cashews in a blender until smooth. Set aside.
2. In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the vegetable stock for 5 minutes. Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt, and black pepper, and bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
3. Add the cashew mixture to the soup and stir until mixed. Remove the pot from heat and puree about half the soup, in small batches, until smooth. Return pureed soup to the pot and reheat, stirring well. Serve.
Bean and Barley Chowder
----
JO STEPANIAK |
BREAKING THE FOOD SEDUCTION
BY NEAL BARNARD, MD
----
BARLEY IS DELICIOUS, not to mention an excellent course of soluble fiber, which reduces blood cholesterol levels. The longer you cook this thick and hearty soup, the creamier and richer tasting it becomes.
MAKES ABOUT 2 QUARTS
8 cups water or vegetable stock
1 cup dry baby lima beans, soaked overnight and drained
1 cup chopped onion
1 cup chopped carrot
1 celery stalk, finely chopped
½ cup pearl barley
1 tablespoon crushed garlic
1 teaspoon thyme
Salt and pepper
Place water and beans in a large soup pot and bring to a boil. Add remaining ingredients, except salt and pepper. Return to a boil, reduce heat to medium, cover, and simmer until barley and beans are tender and broth is creamy, about 1½ to 2 hours. Season with salt and pepper to taste. Serve hot.
Creamy Corn Chowder
----
CHEF AJ |
UNPROCESSED
----
I PREFER THIS soup served cold like a gazpacho.
SERVES 4 AS AN APPETIZER OR 2 AS AN ENTREE
2½ cups plain, unsweetened almond milk, chilled
2½ cups
Chilled Avocado Soup
----
TAL RONNEN |
QUANTUM WELLNESS
BY KATHY FRESTON
----
ON WARM-WEATHER DAYS a cup of this chilled soup makes for a jolt of green goodness—and the perfect start to lunch or dinner.
SERVES 4
2 ripe avocados, halved and pitted
⅓ cup peas, cooked and cooled
4 cups cold vegetable stock
Juice from 1 lime
Salt and pepper to taste
Puree the ingredients in a blender until smooth.
Yellow Split Pea and Leek Soup
----
LEWIS FREEDMAN AND PRISCILLA TIMBERLAKE |
COMMUNITY DINNERS SERVED WITH LOVE
----
THIS TASTY, SIMPLE soup takes very little preparation time and is still very rich and satisfying.
SERVES 8
2 cups yellow split peas
6 cups water
2 carrots, cut into small dice
1 red onion, cut into small dice
3 leeks, white and green parts separated, diced small
4 celery stalks, cut into small dice
½ teaspoon sea salt
2 tablespoons tamari
1. Bring 6 cups of water to a boil and add the peas. Reduce the heat to medium-low and cook until the peas are soft, about 2 hours.
2. When the peas are soft, add carrots, onion, and white parts of the leeks. Cook for 20 to 30 minutes until the vegetables are soft. Add celery and cook for 5 minutes. Add salt, tamari, and the green part of the leeks and cook for 7 to 10 minutes more. Serve.
Cream of Broccoli Deluxe
----
ANASTASIA ST. JOHN | COMPASSIONATE DIET AND LIFESTYLE ADVOCATE
----
THIS SOUP IS very hearty … perfect as a meal in itself. A large pot of this rich and creamy soup won’t last long!
SERVES 6
6 cups vegetable stock or boullion
1 rounded cup raw cashews
1 medium onion, finely chopped
1 celery stalk, finely chopped
1 large carrot, chopped
1 garlic clove, minced
½ large red bell pepper, chopped
2 medium unpeeled potatoes, cubed
1 large head broccoli, including stem, chopped (about 4 cups)
2 teaspoons dried thyme
1 teaspoon sea salt
½ teaspoon black pepper
1. Puree 1 cup of the vegetable stock with the cashews in a blender until smooth. Set aside.
2. In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the vegetable stock for 5 minutes. Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt, and black pepper, and bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
3. Add the cashew mixture to the soup and stir until mixed. Remove the pot from heat and puree about half the soup, in small batches, until smooth. Return pureed soup to the pot and reheat, stirring well. Serve.
Bean and Barley Chowder
----
JO STEPANIAK |
BREAKING THE FOOD SEDUCTION
BY NEAL BARNARD, MD
----
BARLEY IS DELICIOUS, not to mention an excellent course of soluble fiber, which reduces blood cholesterol levels. The longer you cook this thick and hearty soup, the creamier and richer tasting it becomes.
MAKES ABOUT 2 QUARTS
8 cups water or vegetable stock
1 cup dry baby lima beans, soaked overnight and drained
1 cup chopped onion
1 cup chopped carrot
1 celery stalk, finely chopped
½ cup pearl barley
1 tablespoon crushed garlic
1 teaspoon thyme
Salt and pepper
Place water and beans in a large soup pot and bring to a boil. Add remaining ingredients, except salt and pepper. Return to a boil, reduce heat to medium, cover, and simmer until barley and beans are tender and broth is creamy, about 1½ to 2 hours. Season with salt and pepper to taste. Serve hot.
Creamy Corn Chowder
----
CHEF AJ |
UNPROCESSED
----
I PREFER THIS soup served cold like a gazpacho.
SERVES 4 AS AN APPETIZER OR 2 AS AN ENTREE
2½ cups plain, unsweetened almond milk, chilled
2½ cups
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