Faki (Hellenic Lentil Soup)

Faki (Hellenic Lentil Soup)
Serves 10
Onions, Garlic, Plum Tomatoes and Celery bring life to this Lentil Soup.
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Prep Time
10 min
Cook Time
1 hr
Total Time
2 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
2 hr 10 min
175 calories
25 g
0 g
6 g
6 g
1 g
218 g
13 g
11 g
0 g
5 g
Nutrition Facts
Serving Size
218g
Servings
10
Amount Per Serving
Calories 175
Calories from Fat 52
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 13mg
1%
Total Carbohydrates 25g
8%
Dietary Fiber 8g
30%
Sugars 11g
Protein 6g
Vitamin A
18%
Vitamin C
28%
Calcium
4%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 c Lentils
  2. 1 md Onion; chopped
  3. 2 ea Garlic cloves; up to 3 chopped
  4. 1 ea Celery stalk; chopped
  5. 3 ea Plum tomatoes, fresh; and juices -OR-
  6. 5 ea -Italian type plum tomatoes
  7. 1 ea Bay leaf
  8. 4 ea Parsley sprigs
  9. Mint, fresh; basil or other favorite herb
  10. 1/4 c Olive oil
  11. 1 pn -Salt
  12. 1 pn -Pepper
  13. 3 tb Vinegar
  14. Oregano, dried; for garnish
Instructions
  1. Wash lentils in a soup pot. Cover with 8 cups of cold
  2. water, and bring to a boil. Cover the pot, turn off the
  3. heat, and let stand for an hour. Bring to a boil, and stir
  4. in the onion, garlic and celery. Cover and simmer for 30
  5. minutes. Add the tomatoes. bay leaf, parsley, your
  6. favorite herb and half the oil. Simmer for 30 minutes,
  7. stirring occasionally. Add enough water to make 8 cups.
  8. Remove the bay leaf. Season the soup, and add the
  9. remaining oil. Taste, and adjust the seasonings. Serve hot
  10. with the vinegar and garnished with oregano, rubbed
  11. between your palms.
beta
calories
175
fat
6g
protein
6g
carbs
25g
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Elegant Chestnut Soup

Elegant Chestnut Soup
Serves 6
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Prep Time
1 hr
Prep Time
1 hr
219 calories
43 g
0 g
4 g
3 g
0 g
213 g
72 g
11 g
0 g
3 g
Nutrition Facts
Serving Size
213g
Servings
6
Amount Per Serving
Calories 219
Calories from Fat 35
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 72mg
3%
Total Carbohydrates 43g
14%
Dietary Fiber 4g
16%
Sugars 11g
Protein 3g
Vitamin A
1%
Vitamin C
33%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 c Chestnuts, roasted & peeled
  2. 1 tb Oil
  3. 1/2 c Onion, finely chopped
  4. 1/4 c Celery, chopped
  5. 2 1/4 c Water
  6. 3/4 c Apple juice
  7. 1 ts Tamari
  8. 1 Vegetable bouillon cube
Optional
  1. 1 ds Nutmeg
Instructions
  1. * To roast chestnuts: Choose fresh, firm, unwrinkled
  2. chestnuts with no signs of mold. On the flat side of each
  3. chestnut make 2 cuts with a small, sharp knife, from one
  4. end to the other in the shape of an X. Place the
  5. chestnuts, cut side up, on a low baking sheet with a thin
  6. layer of water on the bottom. Bake the chestnuts for 20-25
  7. minutes at 350F until browned and the cuts peel back
  8. naturally from the heat. Test one chestnut to be sure its -
  9. inchmeat-inch is tender. When tender, remove from oven,
  10. cool only slightly, peel and enjoy or use in recipes. Some
  11. people like to boil the cut chestnuts for easier peeling.
  12. This is okay, though some nutrients and flavour will be
  13. lost.
  14. Prepare chestnuts. Peel off the outer shell and the fuzzy
  15. skin before using the inner chestnut meat.
  16. Heat the oil until hot and saute the onion until semi-
  17. tender. Add the celery and saute until both are very
  18. tender. Blend the water and apple juice with the chestnuts
  19. and all the remaining ingredients*. Simmer everything on
  20. low to medium heat (do NOT boil!) for about 15-20 minutes
  21. or until hot throughout and the flavours mingle. Enjoy
  22. this rich and tantalizing soup with extra chopped or
  23. ground nuts as a garnish.
  24. Keeps 4-6 days refrigerated.
  25. *Two vegetable bouillon cubes may be used instead of the
  26. tamari or miso. Also, 1/2 cup applesauce and 2 1/2 cups
  27. water can be used instead of the juice and 2 1/4 cups
  28. water.
beta
calories
219
fat
4g
protein
3g
carbs
43g
more
Vegipes! http://vegipes.com/


Lentil Soup

Lentil Soup
Print Recipe
Basic Lentil soup recipe with garlic onions and tomatoes.
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Lentil Soup
Print Recipe
Basic Lentil soup recipe with garlic onions and tomatoes.
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Ingredients
Servings: People
Instructions
  1. Rinse the rice. In a medium pot, bring 2 cups of water to
  2. In a medium pot, bring 2 cups of water to a boil, then add rice. Return to a boil, stirring once, then reduce heat and simmer about 20 - 30 minutes, until water is absorbed.
  3. Rinse the lentils.
  4. Place them in a soup pot and cover with 2-3 cups of water or broth. Bring liquid to a boil, then reduce heat and simmer about 30 minutes or until lentils are soft.
  5. In a skillet, melt butter over medium heat, add onion and tomato. When onion is transparent, add seasoning and garlic. (to prevent sticking, you may need to add water, a tablespoon at a time.) Cook 1-3 minutes, until vegetables are coated and mixture is a paste.
  6. Add paste to lentils and stir.
  7. Add salt and pepper to taste.
  8. Serve over rice.
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Collards And Tomatoes

Collards And Tomatoes
Print Recipe
This recipe can be made into a soup or a side dish depending on how much water you use.
Servings Prep Time
4 People 30 minutes
Servings Prep Time
4 People 30 minutes
Collards And Tomatoes
Print Recipe
This recipe can be made into a soup or a side dish depending on how much water you use.
Servings Prep Time
4 People 30 minutes
Servings Prep Time
4 People 30 minutes
Ingredients
Servings: People
Instructions
  1. Rinse torn leaves and do not shake or dry them. Put in pot/pan and wilt.
  2. Add Italian seasoning, chopped tomatoes and continue to heat about 5 min.
  3. Add as much of the liquid as you want (a lot makes it into a soup, a little bit makes it into a side dish).
  4. Heat about 2 ~ 3 more minutes or until hot and serve.
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Calabaza Soup

Calabaza Soup
Print Recipe
Squash and Bell Pepper soup.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Calabaza Soup
Print Recipe
Squash and Bell Pepper soup.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Ingredients
Servings:
Instructions
  1. Simmer all the ingredients except the salt, pepper and chili pepper, in 6 cups of water for 1 hour.
  2. Strain the liquid into a bowl and allow the solids to cool.
  3. Puree the cooled solids.
  4. Return the puree to the soup pot along with the strained liquid. Simmer, uncovered, until the mixture is reduced to a syrup-like consistency.
  5. Add the seasonings while simmering and serve very hot.
Recipe Notes

Variation: Add 1/2 lb fresh okra after pureeing the vegetables above.

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Cabbage & Dumpling Soup

Cabbage & Dumpling Soup
Print Recipe
Cabbage with Tofu Dumplings.
Servings Prep Time
8 45 minutes
Servings Prep Time
8 45 minutes
Cabbage & Dumpling Soup
Print Recipe
Cabbage with Tofu Dumplings.
Servings Prep Time
8 45 minutes
Servings Prep Time
8 45 minutes
Ingredients
Servings:
Instructions
Dumplings:
  1. Blend tofu with water till smooth.
  2. form into 1/2-inch balls & set aside.
Soup:
  1. Mince core of cabbage & shred leaves finely.
  2. Heat oil in soup pot. Add cabbage & saute over medium heat till golden.
  3. Add water & bay leaf. Return to a boil, add dumplings, cover & simmer for 15 to 20 minutes.
  4. The dumplings should be floating on the top at this point.
  5. Remove bay leaf. Dilute soy sauce in a bit of the broth, add to the soup.
  6. Simmer for another 5 minutes.
  7. Serve, garnishing with scallions.
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Bean Stew With Fennel and Tomatoes

Bean Stew With Fennel and Tomatoes
Print Recipe
Fennel and Tomaotes add zest to this Bean Stew.
Servings Prep Time
8 People 30 Minutes
Cook Time
90 Minutes
Servings Prep Time
8 People 30 Minutes
Cook Time
90 Minutes
Bean Stew With Fennel and Tomatoes
Print Recipe
Fennel and Tomaotes add zest to this Bean Stew.
Servings Prep Time
8 People 30 Minutes
Cook Time
90 Minutes
Servings Prep Time
8 People 30 Minutes
Cook Time
90 Minutes
Ingredients
Servings: People
Instructions
  1. Soak beans in a large bowl of water to cover for several hours or overnight. Drain.
  2. Place soaked beans into a pot with stock or broth and enough water to cover by 2 inches.
  3. Add bay leaf and whole garlic cloves.
  4. Heat to a boil, reduce heat to medium-low and simmer, covered, until beans are tender (about 45 minutes). (The beans should be softer than al dente but not cooked to the point where they begin to disintegrate.)
  5. Don't drain beans until fennel and tomato sauce is cooked.
  6. Meanwhile, cut stalks off fennel bulb. Chop the feathery leaves and reserve. Trim off root end of the bulbs; cut bulbs in half lengthwise and slice thinly. There should be about 8 cups of fennel slices. Discard stalks or save for soup.
  7. Heat 1/3 cup olive oil in a large heavy skillet; cook fennel over medium-low heat until wilted and translucent, about 10-12 minutes. Do this in batches if necessary.
  8. Add tomato to fennel; cook 5 or 6 minutes.
  9. Discard garlic and bay leaf from beans; drain beans. Add beans to the skillet, tossing gently to combine all the ingredients.
  10. Add parsley and chopped fennel leaves. Season with salt and pepper.
  11. Remove from heat, add lemon juice and remaining olive oil to taste.
  12. Serve warm or at room temperature.
Recipe Notes

Prep Time: 25 minutes
Soaking Time: Several hours
Cooking Time: 1 hour

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Bean Curd & Coconut Soup

Bean Curd & Coconut Soup
Print Recipe
Tofu and Coconut highlight this recipe.
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Bean Curd & Coconut Soup
Print Recipe
Tofu and Coconut highlight this recipe.
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Ingredients
Servings:
Instructions
  1. Chop lemongrass, and bruise it with the flat of a cleaver.
  2. Add Laos powder and lemongrass to coconut milk, and slowly bring to a boil while stirring gently.
  3. Simmer for 10 minutes.
  4. Strain off lemongrass. Add tofu, stirring into stock.
  5. Remove 2 cups of stock. Dissolve miso in it, and return to pot. Simmer for 5 minutes.
  6. Add remaining ingredients, and serve garnished with coriander.
  7. This is delicious with a bowl of Thai jasmine rice.
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Avocado And Green Chili Soup

Avocado And Green Chili Soup
Print Recipe
Tasty version of Avacado Soup
Servings Prep Time
6 People 30 minutes
Servings Prep Time
6 People 30 minutes
Avocado And Green Chili Soup
Print Recipe
Tasty version of Avacado Soup
Servings Prep Time
6 People 30 minutes
Servings Prep Time
6 People 30 minutes
Ingredients
Servings: People
Instructions
  1. Cut the avocados in half and remove the pits. Scoop out the avocado pulp and puree in a blender.
  2. Add the remaining ingredients except garnish to the blender and puree until evenly smooth.
  3. Pour the mixture into a serving bowl, garnish, and serve immediately.
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Adrak

Adrak
Print Recipe
Excellent as a cold remedy & as a starter to an Indian meal.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Adrak
Print Recipe
Excellent as a cold remedy & as a starter to an Indian meal.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Put grated ginger & stock into a pot & bring to a boil.
  2. Simmer 30 minutes till the water has reduced by half. Add salt, cumin & pepper. Simmer for another 2 minutes.
  3. Squeeze in lemon juice & garnish with coriander.
  4. Excellent as a cold remedy & as a starter to an Indian meal.
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