Sweet Autumn Vegetable soup

It felt like the day for a soup -- one with a rich clear broth, and toothsome chunks of vegetables, and little tasty morsels here and there. Heavy on the carrot and the sweet potato, this soup is sweet but balanced, relying on the tones of celery, salt, onion, and wild rice to hit all the notes and fill in the harmonies. My son has declared that tomorrow he will eat this for breakfast, lunch, and dinner. Yes, my baby wolverine.

ingredients

2 tbsp coconut oil
1 cup finely diced purple onion
2 cups finely chopped green cabbage

1/4 cup millet
1/4 cup wild rice
1/4 cup black caviar lentils (or other -- dupuy for example)
1/4 cup moong dal (split mung beans)

4 cups finely diced carrots
1 1/2 cups finely diced celery

4 cups finely diced sweet potato

1 1/2 cups finely diced zucchini

2 tbsp marjoram
1 tbsp sea salt
8 cups water

after add salt and pepper to taste
add 2 more cups of water


directions:

1. load the ingredients into your crockpot in the order listed (omitting the final salt and pepper and 2 cups of water)
2. cook on high for 5 hours
3. stir, add the extra water, and more salt and pepper to taste

We've been serving this will bowls of fluffy quinoa and rich spinach and avocado salads. My husband dumps his quinoa in, my son eats his by itself. Insert bizarre Hudsucker Proxy reference here ...

More Soup! Here I go again ... Vegan, hearty, delicious

In search of the perfect bowl of soup. I want it to be a meal in a bowl -- rich, satisfying, and utterly delicious. This definitely fits the bill.

I mean, seriously. I don't know if I can properly describe the exquisite aroma and flavour of this soup. You'll just have to come over and eat it. Or make some yourself.

xoxo

ingredients:

3 tbsp extra virgin coconut oil
2 tbsp finely minced garlic
1 1/2 cups finely chopped onion

2 cups dupuy lentils
1/4 cup finely crumbled dried mushrooms
2 cups very finely chopped green cabbage

1/4 cup coconut butter
1/4 cup almond butter

3 cups diced carrots
6 cups diced sweet potato

4 tsp sea salt
1/2 tsp chili powder
1 tbsp marjoram
2 tbsp oregano
1/4 tsp fennel seed


8 cups water


after:

2 tbsp lime juice
2 cups water
salt and pepper to taste


directions:

1. layer the ingredients in the order listed in your crockpot
2. reserve the stuff under 'after' until it's done cooking
3. cook
4. stir and add the 'after' stuff
5. serve
6. like most food of this ilk, it's great after it's had time to meld. Eat it with joy the next day.

Autumn Miso Soup 'egg drop' or poached egg soup

I was inspired to make an autumn miso soup. Here's what I came up with:

mostly vegetables and poached egg for my 4 year old

and the way I enjoy it myself, egg poached

and egg dropped

with applicable garnish of course

ingredients:

2 tbsp coconut oil
1 medium onion
2 cloves of garlic

4 medium carrots -- 2 cups diced
4 medium 'daikon' -- approx 4 cups chunky
3 small sweet potatoes -- approx 3 cups chunky


directions:

1. sauté the onion and garlic in the coconut oil
2. add the carrots, daikon, and sweet potato, and cook thoroughly


-------------------------------------------------
ingredients:

1 sheet of kombu
1/4 cup dried mushrooms
2 tbsp tamari

12 cups water


directions:

1. simmer the ingredients together, then strain and reserve

makes 12 cups of broth

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To make 4 servings:

take:

2 - 4 tbsp miso
4 eggs
4 cups of broth
1/3 of cooked vegetables

 black sesame sesame seeds
green onions, finely sliced


directions:

1. bring 2 cups of broth to a boil and either poach each egg separately, or stir in the egg and cook it as 'egg drop'
2. meanwhile  heat up the other 2 cups of broth with the vegetables
3. in a bowl, combine the miso with a little broth, then add to the broth and vegetables, careful not to  boil
4. divide the egg and egg cooking broth equally into 4 bowls, then ladle the miso and vegetables on top
5. garnish with sliced green onion and black sesame seeds
enjoy!

super yummy