HEARTY VEGGIE SOUP

with crispy kale chips

 Kale Chips: 

Kale chips are the perfect healthy swap for potatoes chip cravings!

Massage kale in a little olive oil. Add a little salt and pepper to taste and sprinkle nutritional yeast for an amazing cheese flavor.

Bake at 400 for 10 min till crispy.

Soup: I’ve posted different versions of this chunky hearty veggie soup; here’s today’s:

This recipe makes a large pot and freezes well in containers too so you can just take out of freezer as needed for a snack. 

Recipe:

sauté 1 leek & 1 onion in a little olive oil. Chop

1 butternut,

1/2 bunch celery,

5-6 carrots,

1 box baby port mushrooms,

1 large zucchini.

Handful Dill & parsley.

Add chopped veges to sautéed onions with water to cover. Add salt & pepper to taste. Cook for 30 min. Add handful chopped dill, parsley and simmer 5 more min. Enjoy!

BUTTERNUT ASPARAGUS SOUP

With mandelach or without we try to get the veggies in!

 1 leek 

A few stalks celery 

1 butternut 

1 bunch asparagus 

Salt & pepper to taste 

Directions: *chop all the veggies* sauté leeks in a little olive oil add celery, asparagus and butternut. Add water just to cover and salt and pepper to taste. Simmer till soft and then blend.

 CREAMY BUTTERNUT CORN SOUP

1 large onion chopped

1 butternut squash cut up in chunks 

3 corn cooked and sliced 

1 cauliflower chopped

1 can coconut milk

Salt, pepper, cumin powder to taste. 


Sauté onion in some olive oil, add corn, Butternut, cauliflower, coconut milk, water to cover, salt, pepper, cumin.

Cook till vegetables are soft and purée. 

MUSHROOM FENNEL SOUP

Sauté 2 onions in a little olive oil. Add:
2 med fennel sliced and sauté with onions.
Add 3 regular boxes mushrooms sliced 
2 boxes shiitake mushrooms sliced 
1 cauliflower sliced
Salt & pepper to taste 
Water to cover, bring to boil and simmer till veggies are soft. Blend and enjoy!
Both recipes freeze really well too.

BUBBA'S VEGGIE SOUP

This recipe makes a large pot and freezes well in containers too so you can just take out of freezer as needed for a snack or great start to a meal. 

Recipe:

sauté 2 onions In a little olive oil.

Chop 1 butternut

 1/2 bunch celery

 5-6 carrots

 handful string beans

1 sweet potatoe/potatoe if desired.

Add chopped veggies to sautéed onions with water to cover. Add salt & pepper to taste. Cook for 30 min. Add a handful of chopped dill and simmer 5 more min. Enjoy! 

©2019 BY RIVKAH KRINSKY