Organic Granny

                                       This luscious Love Soup recipe is an adaptation  of a mushroom-leek soup recipe  in the cookbook called " Blue Moon Soup " by Gary Goss, with amazing illustrations by Jane Dyer. INGREDIENTS 2T vegan butter 1 small leek, chopped (1 to 1 1/2 cups) 1/4 C chopped chives 1/4 C sliced mushrooms (your faves, but do include fresh shitakes, if possible) 2 lg sweet potatoes, peeled and thinly sliced 1 T cooking sherry or dry white wine OR apple cider vinegar (added when soup has been removed from heat) (optional) 1 tsp curry powder 1/4 tsp Celtic sea salt 1/2 tsp pepper 2 C soy, rice or unsweetened nut milk. INSTRUCTIONS:  1. Preheat oven to 400 degrees F 2. Melt the butter in a soup pot on medium heat. 3. Add the leek, chives, mushrooms, half of the sweet potatoes, the sherry if using, curry, salt, and pepper. Saute for 10 min, stirring with a ...

  This recipe for Simple Leek-Sweet Potato Soup is easy to pull together (the only thing you might not have on hand is the leeks or sweet potatoes) and easy to digest-- particularly comforting if you have been over-indulging in rich food over the holiday.  Enjoy! INGREDIENTS: 1/2 C. Water 1 large Onion, finely chopped 3 cloves Garlic, crushed 3 large Leeks, sliced into rounds 2 heaped tsp ground Cumin 1 thumb-size piece of organic Ginger, grated 1 litre Vegetable Stock OR             Water + 3 Golden Bouillion cubes 4 Sweet Potatoes, peeled and chopped 2 C/400 ml. of Coconut or Nut Mylk  Salt, and freshly ground Pepper METHOD for Making the Soup 1. Bring water to boil in a large saucepan. Add the onions and cook for 2-3 minutes, stirring now and then. 2. Add the garlic and leek and cook gently for 3-4 minutes, stirring often. Mix in the cumin and cook for another 2-3 minutes. 3. Add the grated ginger, then the stock or water. Bring to t...

  This delicious mushroom and wild rice soup makes a very satisfying meal when it is chilly outside.  I was shocked at the cost of the wild rice(about $16/pound) but the cup we used in the recipe came out to costing less than $2 a bowl which is still pricey but quite worth the yumminess it imparted to the dining experience. INGREDIENTS 1 medium red onion, chopped 3 garlic cloves, minced 2 celery stalks, chopped 1 cup wild rice 2 medium carrots, chopped 1 large sweet potato, diced 1 cup baby green peas 250-500 g (1/4- 1/2 pound) Portobella and/or Crimini mushrooms, cleaned and sliced 6+ cups of water 1 can full fat coconut milk 2 tablespoons Italian spice* 1/4 cup nutritional yeast 2 cubes Golden Bouillion  Salt and pepper to suit METHOD Soak the wild rice 6 hours, or overnight. Cook the wild rice prior to making the soup (or you can cook it in the soup, but you will have better results if you cook it in advance.) Clean, chop and set aside vegetables *You can make up your ...

This lovely bowl of chunky red lentil-sweet potato-tomato soup (or stew) brightened up our day today. It certainly isn't a fancy soup, but it is delicious. I have decided to write down the ingredients so we can replicate it again another sort of bleak pre-winter day such as we have here today. INGREDIENTS: 1 large yellow onion, chopped 1/2 red bell pepper, chopped 2 garlic cloves, minced 1 cup red lentils 1 long, large sweet potato, peeled and chopped 1 cup of broccoli florets 8 cups hot broth made with Golden Bouillion cupcakes (2) Chickn-like seasoning (to taste-- about 2 teaspoons for me) 28 ml diced stewed tomatoes METHOD: NOTE : In the delicious recipe above, I use two homemade items, Golden Bouillion 'cupcakes' and Chick-n-like seasoning-- You can make these in advance, or just use your own liquid broth and seasonings that you would traditionally use with a chicken soup recipe. I use each of these items in most of the soups that I make so it is nice to have them on ...