• Choose a category
• All
• Classic-Fiction

By Root 900 0

like this. I use unsweetened almond milk, but if you like, you can use soy. Just don’t use anything sweetened or it will taste out of place. Make it my way once, but you can really mess around with this recipe, using other vegetables—cauliflower, asparagus, and zucchini are all contenders—and spicing to your liking. I’m just using simple rosemary here, but you can try thyme and dill as well. If you don’t have a parsnip, just use extra potato or carrot. The phrase, “The world is yours!” comes to mind, only replace world with soup. Serve in teacups so it really feels like you’re eating in a bistro!

1 medium-size onion, diced small

4 cloves garlic

1 teaspoon dried rosemary

Several pinches of freshly ground black pepper

½ teaspoon salt

1 pound Yukon Gold potatoes, cut into ½-inch chunks

(no need to peel)

½ pound parsnips, peeled and cut into slightly less than

½-inch chunks

5 cups chopped broccoli, the stalks chopped into thin slices,

the tops cut into small florets

4 cups vegetable broth

1 cup unsweetened almond milk

Preheat a 4-quart pot over medium heat. Sauté the onion in the olive oil for 5 to 7 minutes, until softened. Add the garlic, rosemary, pepper, and salt, and cook for a minute more. Pour in the vegetable broth and add the potatoes and parsnips. Cover and bring to a boil. Once boiling, lower the heat and let simmer for 10 minutes. Add the broccoli and cook for 20 more minutes.

Add the almond milk and heat through. Use an immersion blender to blend about half the soup, keeping it a bit chunky. If you don’t have an immersion blender (get one!), then transfer about half of the soup to a blender and puree, then add it back to the soup. If you’re using a blender, be careful not to let the steam build up while you blend.

Taste for salt and seasoning, and serve.

TIP

For a pretty garnish, and to add a little crunch to your soup, chop up a broccoli floret into very fine crumbs and sprinkle it over cups of soup.

Arabian Lentil & Rice Soup

SERVES 6 • ACTIVE TIME: 15 MINUTES • TOTALTIME: ABOUT AN HOUR

PER SERVING

(⅙ RECIPE):

Calories: 230

Calories from fat: 20

Total fat: 2.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 40 g

Fiber: 12 g

Sugars: 5 g

Protein: 12 g

Cholesterol: 0 mg

Sodium: 960 mg

Vitamin A: 100%

Vitamin C: 20%

Calcium: 6%

Iron: 20%

They don’t call Portland “Little Lebanon,” but maybe they should! There is a large Lebanese community and so many wonderful Lebanese restaurants here, all with a clearly marked vegan menu. This soup was inspired by one of those restaurants. Creamy red lentils with fragrant brown basmati make a complete meal, perfect for a weeknight where you don’t feel like having lots of pots on the stove. A healthy dose of lemon brings out the the sultry flavors of cumin. Definitely taste for seasoning at the end to adjust to your liking.

Typically these Lebanese restaurants offer baked pita fresh from the oven straight to your table. It’s the size of a giant Frisbee and the server flops it over a little cast-iron stand. But why don’t you make do with a little whole wheat pita?

2 teaspoons olive oil

1 medium-size onion, diced small

6 cloves garlic, minced

Several pinches of freshly ground black pepper

1 teaspoon salt

1 tablespoon ground cumin

1 teaspoon ground coriander

1½ cups small-diced carrots

1 cup dried red lentils

½ cup brown basmati rice

1 teaspoon lemon zest

6 cups vegetable broth

¼ cup freshly squeezed lemon juice

Preheat a 4-quart pot over medium-high heat. Sauté the onions in the oil until translucent, about 4 minutes. Add the garlic, pepper, and salt and sauté for another minute. Add the spices and stir continuously for about 15 seconds to toast them a bit.

Add the carrots, lentils, rice, zest, and broth. Cover the pot and bring to a boil, keeping a close eye on it. Once it’s boiling, lower the heat to a simmer and cook for about 40 minutes, until the lentils are creamy and the rice is tender. Depending on the rice you use, it could be 15 minutes, more or less. Stir occasionally to prevent the soup from