MUNG BEAN & SPINACH SOUP

1 large onion
1 large tomato
2 garlic cloves
1 teaspoon ground ginger
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1/8 teaspoon ground cayenne pepper
Sea salt and ground black pepper, to taste
6.5 cups vegetable broth (or a mix of broth and water)
1 cup green mung beans, preferably pre-soaked
2 cups chopped spinach or other edible green
3 tablespoons olive oil
Juice of 1 lemon


Process the onion, tomato and garlic in a food processor until minced. Transfer to a soup pot.

Stir in the ginger, coriander, cumin, turmeric, cayenne, salt, pepper. Cook for 2 to 4 minutes until fragrant. Add the vegetable broth/water. Bring to a boil.

Lower the heat to medium-low. Add the mung beans, cover and simmer for 45 to 50 minutes, or until the beans are open and soft, and the soup is thicker.

Remove from the heat. Incorporate the spinach, olive oil and lemon juice. Stir and let sit 10 minutes to allow the spinach to wilt and the soup to cool down a bit. Serve the soup by itself or with warm cooked rice or flatbread.

Serves 4

COLD CUCUMBER & DILL YOGURT SOUP

1 pound cucumbers, peeled and finely diced
1 medium bunch dill, minced
½ cup raisins, chopped
½ cup pistachios, chopped
Sea salt and ground black pepper
1 cup plain yogurt
½ cup cold water


Place the cucumbers, dill, raisins and pistachios in a large mixing bowl. Season with salt and pepper and toss. Stir the yogurt and cold water well in a separate bowl and add to the cucumber mixture. Toss well to combine. Refrigerate for at least 30 minutes before serving. Garnish with extra pistachios, if you wish.

Serves 4

 

CREAMY ROASTED GARLIC CAULIFLOWER SOUP

32 ounces good vegetable stock
Sea salt and ground black pepper, to taste
6 sprigs flat-leaf parsley
1 head cauliflower, and broken up into small florets (core and green parts removed)
1 small roasted garlic head
½ cup half and half


Place the vegetable stock, salt, pepper, parsley and cauliflower in a medium pot over medium-high heat. Cover with a lid and cook until the cauliflower is tender, 25 to 30 minutes. Discard the parsley. Remove from the heat.

Add the roasted garlic cloves and blend using a stick or container blender until completely smooth.

Stir in the half and half.

Serves 4