Organic Granny

  This pleasant herbal soup-- called Dovga-- comes from Azerbaijan, a country straddling Eastern Europe and West Asia in the South Caucasus region. Bordered by the Caspian Sea to the east, it shares boundaries with Russia, Georgia, Armenia, Turkey, and Iran. We dipped-- and cleaned up our bowls with-- warmed pita bread. All in all, this soup was a flavorful blend of Russian and Middle Eastern influences.   Here is how I put it together: (please read over complete recipe to establish all ingredients needed)   DOVGA DELIGHT  Cook on the stove:  1/2 C. Quinoa (or Rice) in 1 1/2 C. water. Set aside.  1/2 to 1 cup Green Peas (put aside for garnish) Combine in the Vita-Mix Cannister: 2 Small Yellow Onions, cut up  1 Green Onion, cut up  1 Celery stalk, cut up  2 T. Fresh Mint Leaves  4 T. Fresh Cilantro  2 C. Fresh Spinach Leaves  1/2 tsp. Celtic Sea Salt (or to taste)  Pepper to taste  Blend in Vitamix (or other blend...

When I first made this soup it was Spring and the most delectable fresh asparagus was popping up in organic produce bins in grocery stores all over our little city!  Depending on where you live, you might have these neat little tender twigs growing in your own garden.  Here is the perfect Spring-Early Summer soup-- you can use fresh succulent new asparagus, or take advantage of the flavorful (but older) frozen asparagus in your freezer.  Enjoy! Ingredients      2 lbs green asparagus     1 large onion     3 tablespoons Extra Virgin Coconut Oil     6 cups vegetable broth OR 6 cups water and 3 Golden Bouillion cubes     4 cloves minced garlic     2 teaspoons organic garlic powder     2 teaspoons organic onion powder     Celtic Sea salt to taste (mmmm... those minerals!)     grind a little fresh cracked pepper to taste     juice from half of a ripe fresh juicy lemon  ...

Okay, so the above picture of the Easy Creamy Celery Soup looks as if some ink has leaked along the one side of the bowl... well, it's an artistic shadow, and I like it.    This smooth and creamy soup is a wonderful tasty addition to any winter-y day.  Easy to make if you have a blender.  If I use the Instant Pot, I do everything on Sauteé- never even put the lid on the thing.  Done in a jiffy. But, otherwise, just cook it in a soup pot like you normally do. However, I am getting ahead of myself! Proceed to Ingredients... ...............  INGREDIENTS: 1/2 C. Water 1/2 Yellow Onion, sliced 1/2 Bunch of Celery (or more, if you wish), chopped (Reserve the Leaves) 1 small peeled Potato, diced 1 small Bay Leaf 2 C. Vegetable Broth (I put 2 cubes of my homemade Golden Boullion in 1 3/4C. Hot Water) 1 C. Water 1/2 C. Full-Fat Coconut Milk (or other non-dairy milk-- the coconut milk does work best) 1/2 C. Fresh Parsley (Optional) Salt to Taste Garnish with Celery L...

 Minestrone is a hearty Italian vegetable soup, often verging on a veggie stew.  The classic recipe usually involves beans, a grain like rice or orzo, tomatoes and maybe zucchini, as well as Italian seasoning.   There are many variations on the classic recipe-- this is one.  It is vegan and gluten-free-- I use quinoa penne and vegan tomato pasta sauce from a commercial jar brand-- saves some time and boosts the flavor. INGREDIENTS * olive oil for saute-ing * 1 large onion, chopped * 1/2 red bell pepper, chopped * 3 cloves garlic, minced * 1 small zucchini, chopped * 1 teaspoon dry oregano * 1 teaspoon dry basil * 1/4 teaspoon dry thyme * 5 cups hot water * 1 cup corn kernels * 2 medium potatoes  peeled and chopped * 1/2 cup pitted black olives, sliced or whole * 1-2 cups dry pasta noodles (I used gluten-free quinoa penne) * 2+ cups cooked white beans (I used Great Northern) * 1/2 teaspoon sea salt and pepper to taste *1/2 jar organic tomato pasta sauce (1-2...