If you’ve seen my recent posts, you know that the amount of treats coming out of my kitchen over the past few weeks is completely unnecessary. I can’t say I haven’t enjoyed it, but I have to make up for that unhealthy eating. There’s no better way than with this great lentil soup, loaded with some of my favorite vegetables and mustard greens for a nutritional boost. It turned out great, mild in flavor, with just the right ratio of broth to vegetable. That said, I like a broth-y soup, but you could always reduce the liquid if you wanted it to be heartier.
Lentil Soup with Mustard Greens:
Yield: 8-10 servings / Prep Time: 10 minutes / Cook Time: 45-60 minutes
- 1 Tbsp olive oil
- 1 clove garlic, finely chopped
- 1 1/2 cup chopped onion
- 1 1/2 cup chopped carrots
- 1 cup chopped celery
- 1 can diced tomatoes
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 3/4 cup dried lentils, rinsed
- 9 cups water or stock
- 4 cups mustard greens, stemmed and torn
- Heat olive oil in your soup pot over medium-high heat. Add onion and garlic and cook until onions are translucent (~5 minuties).
- Add water and the remaining ingredients to the pot.
- Bring the mixture to a boil, then reduce heat to low.
- Simmer for 30-35 minutes, until lentils are tender.
Notes: You can use stock/broth instead of water, I wanted a milder taste, so I stuck with water. You can also reduce the water down to 7 cups if you like a heartier soup versus a brothy soup. This recipe makes a lot of soup, but it freezes well, and can be kept up to two months in the freezer. You can freeze it in an airtight tupperware, plastic bags, or mason jars. Make sure that if you use a jar, you let it first cool in the fridge (if you cool glass too rapidly, it can break).
I have a love-hate relationship with Wisconsin winters. Last week was way too cold, today it’s in the 50s, and it’s supposed to drop down and snow again tomorrow – could we get some consistency, please! I absolutely love sledding and snowball fights, but I could do with only a month of snow. And I hate driving on icy roads. Love it or hate it, it’s here and at least I get to enjoy soup! Well, I did yesterday, like I said, today it’s too nice out for soup! I made creamy potato mushroom soup and it was phenomenal. It had a great flavor and lots of mushrooms! You could make it in a slow cooker too if you’d rather.
Creamy Potato Mushroom Soup (8 servings, adapted from Potato Mushroom Soup)
- 3 Tbsp butter
- 16 oz. sliced mushrooms
- 1/2 onion, chopped
- 2 Tbsp flour
- 4 cups vegetable broth
- 4 large potatoes, peeled and diced
- 1 1/2 cups heavy cream
- 2 1/2 cups milk
- 1 Tbsp Worcestershire sauce
- 1 Tbsp dried parsley
- 1 tsp dill weed
- 2 bay leaves
- salt and pepper to taste
- Melt butter in large stock pot over medium-high heat and add mushrooms and onions. Cook about 10 minutes, until onions become translucent.
- Add flour and cook for 3 minutes, stirring constantly.
- Add remaining ingredients and bring to a boil. Reduce heat and cook for 45 minutes.
- Top with sour cream and shredded cheese if desired and serve!
It’s cold; I’m used to it though. I’ve lived in Wisconsin my whole life and come the end of November, we kind of just expect it to snow. Although, last year was a bit off and we almost missed out on a true white Christmas! In my book, cold weather is soup weather and this soup definitely kept me warm last night. Continue reading
I’ve only recently discovered the wonder that is a slow cooker. It is the easiest way to make anything…ever! It only gets better now that it’s cold out, and soup seems like an acceptable meal seven days a week. I had two heads of cauliflower that I wanted to use up, and as soon as I started thinking about it, I decided cheesy cauliflower soup would be perfect. I looked at a couple recipes to get an idea of what I wanted, and ad-libbed the rest. It turned out really great, and you could easily adjust the ingredients to fit your taste or the vegetables you have on hand.
Cheesy Cauliflower Soup
- 2 heads of cauliflower, broken into florets
- 2 med potatoes, chopped (2 c)
- 2 med carrots, chopped (1 c)
- 1 med onion, chopped (2 c)
- 1/3 cup green onions, chopped
- 2 cans of vegetable broth (4 c)
- 1 tsp salt
- 1 tsp pepper
- few dashes Worcestershire sauce
- 1 Tbsp butter
- 8 0z sharp cheddar, shredded
- Place all of the vegetables in a crock pot.
- Pour the vegetable broth over the vegetables, and add salt, pepper, and Worcestershire sauce. Mix it up a little bit.
- Cook on low for 5-6 hours or until vegetables are tender.
- In a blender, food processer, or magic bullet, process soup in batches until smooth (I left mine a little chunky).
- Return it to the slow cooker and stir in cheese and butter.
- Cook on high for 30 minutes or until cheese is melted.
To make a breadbowl:
- Start with a round loaf of bread. Cut a circle into the top of a round loaf of bread, angled in.
- Remove the piece that you just cut.
- Scoop out as much as you want from the inside of the loaf, just be sure not to go too deep or you risk the soup leaking out.
- Fill with soup!