2 tablespoons olive oil, plus extra for drizzling

1 medium yellow onion, coarsely chopped

2 garlic cloves

1 to 2 teaspoons hot sauce (optional)

Salt and pepper, to taste

3 bay leaves

1 ½ cups dried green split peas

5 cups vegetable broth

Paprika and cumin, for serving (optional)

In a heavy bottomed pot heat the oil and sauté the onion and garlic until fragrant, 5 minutes. Stir in the hot sauce, if using. Season with salt and pepper.

Add the bay leaves, split peas and vegetable broth. Bring to a boil. Reduce the heat to medium and simmer, partially covered, until the peas are soft, 30 to 35 minutes. Remove from the heat, let cool slightly and discard the bay leaves.

Blend the soup until perfectly pureed and creamy. If it is too thick, add half a cup of water and blend again. Serve it drizzled with a little olive oil and sprinkled with paprika and cumin.

Serves 4


2 tablespoons butter
1 large leek, minced
5 large ripe tomatoes, peeled and chopped (or 1 (28-ounce) can diced tomatoes)
2 garlic cloves, halved
1 ½ cups vegetable broth
2 bay leaves
Sea salt and freshly ground pepper
½ cup heavy cream, plain yogurt or kefir

In a medium pot, melt the butter over medium-low heat. Add the leek and saute until translucent, about 5 minutes.

Add the tomatoes, garlic, vegetable broth and bay leaves. Season with salt and pepper. Bring to a boil. Cover the pot with a lid and simmer for 15-20 minutes.

Discard the bay leaves. Add the cream, yogurt or kefir. Blend the soup until very smooth. Serve hot.

Serves 4



12 oz dried black beans, presoaked for a few hours
4 cups water
1/4 cup olive oil
1 medium red onion, sliced
2 garlic cloves
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dried oregano
Salt, to taste

8 oz. cream cheese
3 tablespoons chopped cilantro

Place all the ingredients except the cream cheese and cilantro in a slow cooker. Stir.

Cover and cook on high for 1 hour. Lower the heat to low and cook for 4 to 5 hours.

Transfer to a blender. Add the cream cheese and cilantro. Puree until velvety.

Let cool slightly, 5 minutes. Serve.

Serves 4 to 6


¾ pound rhubarb, chopped (about 4 cups chopped rhubarb)
4 cups water
4 sprigs fresh mint
¼ cup turbinado sugar
2 pears, cored, peeled and chopped


Place the rhubarb, water, mint, and sugar in a medium saucepan over medium-high heat. Cover with a lid. Cook until the rhubarb is very soft, 8 minutes. Add the pears and cook for 2 to 3 minutes. Discard the mint.
Transfer to a blender and process into a soup. Let cool then refrigerate for 2 to 4 hours. Serve cold.
Serves 4


2 cups fresh cranberries
2 cups Greek yogurt
2 cups milk or half and half
2 apples, cored, peeled and chopped
¼ cup orange or apple juice
1 teaspoon pumpkin pie spice



Puree all the ingredients in a blender or food processor for 2 minutes or until very smooth. Pass the soup through a sieve a couple of times.

Refrigerate for a couple of hours before serving.


Serves 4

cranberry soup


¼ cup olive oil
3 leeks, minced (white part only)
3 carrots, peeled and chopped
5 cups vegetable broth
½ teaspoon ground coriander
½ teaspoon turmeric powder
Sea salt and freshly ground pepper
1 (15-ounce) can cannellini beans, drained and rinsed*
1 bunch spinach, stemmed and chopped

Heat a soup pot over medium heat. Add the olive oil and leeks and sauté, stirring occasionally until translucent, 3 to 5 minutes.

Add the carrots. Season with ground coriander, turmeric, salt and pepper. Cook for 2 minutes. Add the vegetable broth. Cover with a lid and cook 20 minutes.

Add the beans and spinach. Cook for an additional 10 minutes.

Serve right away.

* If using home-cooked beans, you need about 1.5 cups.

Serves 4


Roasted red peppers, goat cheese, smoked paprika come together beautifully in this chickpea soup. Taste your soup when it’s done and add more smoked paprika, if you wish to have a smokier flavor.

2 (15-ounce) cans chickpeas, drained and rinsed
2 tablespoons olive oil
5 cups low-sodium chicken broth
1 small sweet potato, peeled and quartered
3 garlic cloves, peeled
2 bay leaves
¼ teaspoon smoked paprika
Sea salt and freshly ground pepper
1 (12-oz) jar roasted red peppers, drained (or 2 roasted peppers)
4 ounces soft goat cheese

Place all of the ingredients except the roasted red peppers and goat cheese in a soup pot over medium-high heat. Bring to a simmer. Cover with a lid and cook over gentle heat, 20 to 30 minutes. Discard the bay leaves.

Add the roasted red peppers and goat cheese. Blend the soup using a stick blender or transfer to a container blender and blend until smoothly pureed.

Serve right away with toasted bread drizzled with olive oil.

Refrigerate leftovers for up to 3 days.

Serves 4 to 6


2 leeks, minced
3 tablespoons olive oil
4 carrots, chopped
2 celery stalks, chopped
2 bay leaves
5 cups low sodium vegetable broth
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon ground cumin
Sea salt and freshly ground pepper
2/3 cup whole grain couscous

Place the leeks and olive oil in a pot. Sauté over medium heat, stirring occasionally, 3 to 5 minutes.

Add the carrots, celery and bay leaves. Stir in with ground coriander, turmeric, cumin, salt and pepper. Cook for 2 minutes until fragrant. Add the broth and bring to a simmer. Cover with a lid and cook over gentle heat, 25 to 30 minutes.

Remove the pot from heat. Discard the bay leaves. Add the couscous, cover with a lid and let stand 2 to 3 minutes before serving.

Serve steaming hot.

Serves 4


3 tablespoons olive oil
1 medium red onion, grated
2 garlic cloves, minced or pressed
1 jalapeño, stemmed, seeded and minced
1 teaspoon ground cumin
Sea salt and freshly ground pepper
1 ½ cups red lentils
1 cup tomato puree
5 cups vegetable broth
4 bay leaves

In a medium soup pot, heat the olive oil over medium heat. Sauté the red onion until translucent 3 to 5 minutes. Add the garlic, jalapeno, cumin, salt and pepper. Cook for 1 to 2 minutes until fragrant.

Add the lentils, tomato puree, vegetable broth and bay leaves. Bring to a simmer. Cover with a lid and cook over gentle heat for 15 to 20 minutes. Serve hot.

Serves 4


3 large tomatoes, peeled and chopped
2 red onions, chopped
2 garlic cloves
½ cup chopped parsley
1/2 cup water

1/2 cup butter
Salt, to taste
1 tablespoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cayenne pepper
1 teaspoon turmeric powder
1/2 cup tomato paste
2 cups canned garbanzo beans, rinsed and drained
1/2 cup lentils, rinsed
2 celery sticks
3 cups water
4 cups vegetable broth

2 eggs, beaten
1 lemon cut into wedges, for serving

Place the tomatoes, onions, garlic, parsley, and 1/2 cup of water in a blender. Blend on high until smooth.

In a large soup pot, melt the butter over medium heat. Add the salt, black pepper, cinnamon, ginger, cayenne pepper, and turmeric powder and cook until fragrant 1 to 2 minutes. Slowly pour the blended vegetables into the pot and cook, stirring occasionally, until bubbly, 12 to 15 minutes. Stir in the tomato paste and cook for another 2 to 4 minutes.

Add the garbanzo beans, lentils, and celery sticks. Cover with water and vegetable broth. Simmer covered, 55 to 65 minutes.

Remove the celery sticks and discard. Incorporate the beaten eggs, stirring constantly to cook and shred the eggs, 1 to 2 minutes.

Serve hot with a squeeze of lemon juice.

Serves 4 to 6