Sweet Potato and Yellow Split Pea Soup

Here’s another one of our favorite Chef AJ’s soup recipe.  Great to make as the weather begin to get cooler.

Ingredients:

• One pound of yellow split peas (can also use green)
• One large chopped onion
• One pound carrots, sliced
• One celery heart, sliced (you can actually buy mirepoix, celery, carrots and onions already chopped at TJ’S)
• 2 Large Sweet potatoes , cubed
• 8 cups boiling water
• 6-8 cloves garlic, pressed
• 4 teaspoons chopped parsley (dried, not fresh)
• 1-2 Tablespoons salt-free seasoning
• 1 teaspoon basil
• 1 teaspoon rosemary
• 1 teaspoon oregano
• 1 teaspoon celery seed
• 1 teaspoon smoked paprika
• 1 bay leaf
• 1 capful (or more) Wright’s Liquid Smoke, optional (stirred in after cooking is completed)

Directions:

1. Place all ingredients in an electric pressure cooker and cook on high pressure for 8 minutes.
2. Wait 15 minutes then release pressure.
3. After releasing pressure, stir in liquid smoke. You can also stir in some greens after cooking like kale, spinach, or chard.

Alternatively, place all ingredients in a crock pot and cook on low for 6-8 hours

Enjoy 🙂

Chickpea Noodle Soup

As the weather starts getting cooler, you may be in the mood for warmer foods.  This is one of our favorite soup recipes! It is full of flavors, healthy, and delicious!

This recipe is originally from here:

Ingredients:

Crunchy Spiced Chickpeas

• 16 oz. chickpeas, rinsed
• 1-2 T vegetable broth
• 2 t. onion powder
• 1 t. garlic granules
• 1 t. thyme
• 1/2 t. rosemary
• Pepper to taste

Soup

• 6 oz. gluten-free or regular linguine noodles, broken in half and cooked according to package instructions
• 1/4 cup low-sodium vegetable broth (to sauté veggies…add some splashes as needed)
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 2 celery stalks, diced
• 2 – 3 cloves of garlic, minced
• 1 T. low-sodium tamari or soy sauce
• 1 T. dill
• 1 T. thyme
• 8 cups low-sodium vegetable broth
• 1/2 cup curly parsley, chopped
• Pepper to taste

Directions:

1. Preheat oven to 425 degrees. Line a cookie sheet (with raised edges so the chickpeas don’t roll off) or another long, flat pan with parchment paper. Spread the chickpeas on the pan and bake for 20 minutes, remembering to move them with a spatula every five minutes to prevent burning.
2. After 20 minutes, lower the heat to 375 degrees, and place the chickpeas in a bowl and toss with the broth and spices. Return them to the same baking sheet and cook for 15 more minutes. Once out of the oven, put them back in the bowl to prevent further cooking.
3. Meanwhile, start your soup. Start a large pot of water to boil and cook the linguine according to the directions.
4. Heat the vegetable broth on medium-high in a large sauté pan; add the onion, carrots and parsnips for 4-5 minutes, or until beginning to soften. Add the celery, garlic, tamari and spices and sauté for 5 more minutes. Transfer to a soup pot, add the broth and cook on medium-low until the soup is heated through. Season as you like with pepper.
5. Add the cooked linguine to the soup and stir in the chickpeas. Serve and enjoy!

We  DOUBLE this recipe as it always goes quickly! Plus then you would use the whole box of pasta instead of 1/2 a box.

Broccoli Bisque

This is a quick and easy soup recipe that has tons of flavor.  We got the recipe from Dr. McDougall’s newsletter.

Ingredients:

• 4 cups broccoli florets
• 3 cups vegetable broth
• 2 cups fresh potatoes peeled and cut into chunks
• 1 onion, chopped
• 1 teaspoon dried dill weed
• 2 to 2½ cups non-dairy milk (add to desired consistency)
• 1 tablespoon Dijon mustard
• Pepper to taste

Directions:

1. Place broccoli, broth, potatoes, onion, and dill weed in a medium pot.
2. Bring to boil, cover, and cook over medium heat for 15 minutes until broccoli and potatoes are tender.
3. Use an immersion blender to blend.
4. Add non-dairy milk, mustard, and pepper. Heat through and serve.

If you don’t have an immersion blender (which we highly recommend…so easy!), you can blend the soup in a regular blender or Vitamix and then return back to pot to add milk, mustard, and pepper.

Optional:  You can add some nutritional yeast to make this a ‘cheesy’ broccoli bisque.

Preparation time: 10 minutes
Cooking Time: 20 minutes
Servings: 6-8