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  • Writer's pictureRebecca Lake

Spicy Cabbage Soup and Hearty Lentil Stew and the Best Potato Leek Soup Ever to warm up Fall days

Updated: May 21

I whipped up a Spicy Cabbage Soup that will taste great and make you feel like you just had a big bowl of health.

Spicy Cabbage Soup

1 whole head of purple cabbage, chopped roughly

2 onions, chopped finely

6 big cloves of garlic, minced

6 stalks of celery, chopped roughly

3 carrots, chopped into rounds

2 lb red potatoes, cut into bit size unless they are bite sized already

2 Tbsp dried basil

2 Tbsp dried oregano

1 tsp crushed red pepper

1 Tbsp black pepper

5 - 6 bay leaves

6 cups of vegetable broth

Saute the onions, garlic, celery, carrots and potatoes in a large stainless steel pot. I saute the onions for 15 minutes then added the garlic saute for 3 minutes add the celery and carrots, 3 more minutes and then the potatoes for 4 more minutes. Then add the basil, oregano, the crushed red pepper, the black pepper, and the bay leaves. Mix them well into the vegetable saute and saute for 3 more minutes. Add the vegetable broth and stir to combine. Bring the mixture to a boil and then turn down the fire to low, cover the pot and cook until the potatoes and carrots are tender. Enjoy. Remember, that purple cabbage is a cruciferous vegetable, like kale and broccoli. So not only are you boosting your antioxidants with the onions, garlic, celery, carrots but also with the purple cabbage!

Hearty Lentil Stew

2 cups of green or brown or black lentils

1 large or two medium onions, chopped medium fine

7 garlic cloves, minced(I use a press)

5 celery stalks, chopped

5-6 bay leaves

2 Tbsp white miso

5 carrots chopped

2 lb of red potatoes(or gold but don't use russet because they will fall apart), cut into bite sized pieces(if they are red you don't have to peel them)

1 Tbsp black pepper

8 cups of vegetable broth

Saute the onions, garlic, celery, carrots and potatoes. Add the black pepper, the bay leaves and the miso. Add the lentils and stir until coated with all the vegetables and seasoning. Saute for five more minutes, then add the veg. broth. Stir until well combined. Get the soup boiling, and then turn down to simmer(just barely boiling). Scrape the bottom to make sure nothing stuck while getting it to boiling, and allow to simmer for 1 hour or until the potatoes and the carrots are pierceable with a fork. Enjoy. One bowl of this a day gives you a powerhouse of antioxidants to build up your immune system and the lentils just boosted your fiber intake for the day. Lentils are a powerhouse of good nutrition. I follow Dr. Greger and his

The Best Potato and Leek soup EVER

Actually, my daughter thinks that this the the best soup she has ever eaten!!!

Potato and Leek soup

1/2 onion - chopped finely

1 leek -chopped finely

4 cloves garlic - minced

4 stalks celery - finely chopped

3-4 Yukon gold potatoes - chopped into bite sized pieces

1 can white beans

1 bunch of chives - finely chopped

1 tsp smaked paprika

juice from 1/2 a lemon

3 sprigs of fresh thyme(I used 1 1/2 Tbsp dry thyme)

I Tbsp Italian seasoning

1 tsp salt(I used 3/4 tsp salt)

1 tsp pepper

4 cups veggie broth

1 Tbsp nutritional yeast

1/4 cup cashew butter or tahini or hemp seeds(II used cashew butter)

4 cups spinach or kale(I used kale)

Saute the onions, leeks, celery, and garlic for 8 minutes in a big pot, then add the potatoes and coat them with the onions mixture. Then add everythings else but the cashew butter and the kale. cook the mixture until the potatoes are tender. Then take 3/4 of the mixture and add it to a blender then add the cashew butter to the blender and blend until smooth. It blends supper smooth and is like a very tasty cheese sauce.

Add the blended sauce back into the soup pot and add the 4 cups of kale broken up into bit sized pieces. Just cook until the kale is somewhat wilted just a few minutes and its all done.!!:) Very very tasty soup and extremely well seasoned.

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