Cauliflower and Asparagus Soup

Ingredients

2 teas safflower oil

1 small onion, chopped

3 carrots cubed

1 16 oz can cannellini beans, drained and rinsed

5 cups water

3 to 4 cups cut cauliflower and asparagus and carrots

1 teas salt (or more to taste)

Saute oil, onion, and carrots for about 5 minutes. Add beans and water and simmer for about 15 minutes. Add cauliflower, asparagus, and salt, and simmer for 10 more minutes. Cover until ready to serve.

 

Lentil Soup

Lentil Soup*

3 cups dry lentils or two cans lentils, drained and rinsed

7 cups water

2 teaspoons salt

6 to 8 medium cloves garlic, crushed (optional)

2 cups chopped onion

2 stalks celery, chopped (optional)

2 medium carrots, sliced or diced

1 or 2 potatoes, peeled and diced

Place lentils, water and salt in a kettle. Bring to a boil, lower heat to the slowest possible simmer, and cook quietly, partially covered, for 20 to 30 minutes. Or skip this and start with canned lentils.

Add vegetables. Partially cover and let simmer peacefully another 20 to 30 minutes, stirring occasionally.

Yield: 6 to 8 servings.

*adapted from the Moosewood Cookbook

Pea Soup

1 teas safflower or sunflower oil
1 small or medium onion, chopped
10 oz bag of frozen peas
2.5 cups water
1 to 1.5 teas salt
optional: carrot or potato
Directions
Saute onion and oil for about 5 minutes, until soft. Add water and bring to boil. Add peas and salt until heated (if using carrot or potato boil until they are soft). Blend in food processor, blender, or with hand mixer.