When it's chilly outside I just love to sip on soup! These are a few of my favorite recipes. I think they're quite safe provided you can tolerate tomato and barley. Tomatoes tend to give me gas so I have to go easy on the tomato soup...but it is so delicious sometimes it's worth it!
-Quick Vegetable Soup-
Makes 6 servings
3 cups vegetable broth
1/2 tsp. freshly ground pepper
1 tsp. salt or vegetable seasoner
2 cups grated/chopped veggies (carrots, zucchini, potato, green beans, celery, onions, etc.)
1/2- 1 cup coarsely chopped greens (parsley, spinach, etc.)
3 garlic cloves finely chopped
2 tablespoons butter substitute (I use Smart Balance)
In a large soup pot bring the broth, pepper and salt to a boil. Add the veggies and cook for 5-10 minutes. Add the garlic and butter substitute and bring to a boil again. Season to taste and serve immediately with some fresh sourdough or french bread! If the soup is too thick you can thin it with a little soy/rice/almond milk.
-Tomato Soup Topped with Avocado-
Makes 4 large servings
10 plum tomatoes, diced
2 cups chicken or vegetable broth
2 cups onions finely chopped, preferably red
3 Tbsp. tomato paste
3 cloves garlic, chopped or grated
1 tsp. kelp (can be omitted if you can't find it)
1/2 cup soy/rice/almond milk
2 Tbsp. chopped parsley
1/2 tsp. cayenne pepper
1 cup diced avocado
2 Tbsp. diced red onion
Combine in a large soup pot the tomatoes, broth, onions, tomato paste, garlic and kelp. Cover and simmer for about 45 minutes. Puree in a food processor. Transfer to a large bowl and stir in the milk, parsley and cayenne pepper.
To make the topping, combine the ingredients in a small bowl. Ladle the soup into serving bowls and then spoon the topping mixture over each serving bowl. This soup is also good cold!
Makes 6 servings
1/2 cup raw barley
4 cups water or stock
1 large bay leaf
2 carrots, sliced
1 small parsnip, sliced
1/2 cup chopped onion
1/2 tsp. chopped garlic
1 Tbsp. canola oil
1/2 pound fresh mushrooms, sliced
1 tsp. dried thyme
1 Tbsp. soy sauce
White pepper to taste
1/2 cup chopped parsley
In a large soup pot, simmer the barley in water or stock with the bay leaf, until barley is soft, about 1 hour. Add the carrots and parsnip and simmer 15 minutes longer. In a separate skillet, gently saute the onion and garlic in the oil until wilted. Add the mushrooms and thyme. Cook until soft, then add the veggies to the pot of barley. Add the soy sauce and pepper and bring to a boil. Turn off the heat and let it stand 5 minutes before serving in order to blend the flavors. Sprinkle with chopped parsely and ladle into bowls. The soup reheats beautifully but expect it to thicken!