-1 lb. beets, peeled and cut into matchsticks
-2 med. onions, sliced into half-moons
-2 lg. carrots, peeled and cut into matchsticks
-3/4 lb. green cabbage, cut thinly into shreds
-2 T. olive oil
-5 c. vegetable stock
-Juice of 1/2 a lemon
-Salt to taste
-Coarsely ground black pepper
-Sour cream (optional, omit for vegan soup)
-Finely chopped parsley or chives (optional, for garnish)
Peel and cut the onions, carrots, and beets (alternatively, shred the carrots and beets using the shredding blade of a food processor) and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot. Reserve a small amount of beet to grate and add near the end to enliven the color.
In the meantime, bring the vegetable stock to a boil. When the vegetables are soft (about 5 minutes), add the shredded cabbage and the hot stock. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender.
With a few minutes left, add the reserved grated beet. Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. Serve with freshly grated black pepper, a dollop of sour cream, and chopped parsley, if desired. Enjoy!
Serves 4 to 6
-2 T. (1/4 stick) butter
-1 lb. carrots, peeled, thinly sliced
-1 red bell pepper, finely chopped
-1/4 c. water
-1 T. minced fresh dill
-Salt and pepper
Melt butter in heavy large skillet over medium heat.
Add carrots and sauté until crisp-tender, about 3 minutes.
Add bell pepper and water. Cover and cook until vegetables are tender, 5 minutes.
Season with salt and pepper. Enjoy!
Makes 2 quarts
-2 c. black beans
-3 T. olive or sunflower seed oil
-1 lg. onion, finely diced
-2 sm. carrots, finely diced
-3 celery ribs, finely diced
-1 green bell pepper, finely diced-3 garlic cloves, minced
-1 bu. of cilantro, stems finely sliced and leaves more roughly choppe
-1 T. toasted ground cumin seeds
-1 t. Spanish smoked paprika, or more to taste
-2 bay leaves
-1/4 t. cayenne, or more to taste
-1/2 c. sour cream
Juice of 1/2 lime, or more to taste
Rinse the beans and put them in a pressure cooker with 1 1/2 teaspoons salt and 10 cups water. Bring the pressure to high, then maintain it for 30 minutes. Release it and let it fall by itself. Taste the beans. If they’re not soft enough, simmer them until they are.
Meanwhile, heat the oil in a medium skillet. Add the onion, carrots, celery, green pepper, garlic, and cilantro stems. Cook over medium-high heat, stirring frequently, until the onion has softened. Season with 1 teaspoon salt and add the cumin, paprika, bay leaves, and cayenne.
Lower the heat and cook for 10 minutes longer, stirring occasionally and taking care not to let the paprika and cayenne burn. Add 1 cup water and continue to cook until the onion is soft, about 8 minutes.
Stir the onion base into the beans along with all but 3 tablespoons of the chopped cilantro leaves and cook over low heat, covered, for 20 minutes. Taste for salt.
Mix the sour cream, lime juice, and remaining cilantro together and season with a pinch of salt. Serve a spoonful in each bowl of soup.… Read the rest
-1/2 head of cabbage
-2 medium raw beets
-1/2 red onion
-1/4 c. fresh flat leaf parsley
-1/4 c. extra virgin olive oil
-1/4 c. cider vinegar
-1 t. salt
-1/2 t. pepper
Wash and core the cabbage and peel the carrots and beets with a vegetable peeler. Using a food processor*, with the slicing disc in place, process the cabbage and transfer to a large bowl.
Install the shredding disc and process the carrots and beets and transfer to the bowl.
Install the chopping blade and process the parsley and transfer to the bowl. Thinly slice the red onion and add to the bowl.
Combine vinegar, oil, salt and pepper in a small bowl and whisk until salt dissolves.
Toss vinaigrette with the cabbage-beet-carrot mixture. Allow the slaw to stand for 20-30 minutes before serving, tossing regularly.
Add additional salt and pepper to taste and serve. Enjoy!
* If you do not own a food processor you can slice the cabbage into thin strips with a knife. I recommending using a hand-held or box grater to shred the beets and carrots.
-3 c. thinly sliced carrots
-1 c. thinly sliced radishes
-1 c. thinly sliced scallions
-1 lime, juiced
-Extra virgin olive oil, to taste (about 1 tablespoon)
-Kosher or sea salt, plus more for sprinkling
-1/4 c. minced cilantro
Place the carrots, radishes and scallions in a large bowl.
In a small bowl, whisk together the lime juice, oil and salt.
Pour the lime mixture over the carrot mixture; toss to coat. Fold in the cilantro.
Allow to sit, at room temperature or in the fridge, for at least 10 minutes before serving.
Serve cold or at room temperature, with a sprinkling of salt, if desired. Enjoy!
-1 T. olive oil
-2 leeks, white & 1′ of pale-green part, diced
-4 garlic cloves, finely chopped
-2 lg. carrots, peeled, cut into 1/4′ cubes
-2 lg. or 3 med. parsnips, peeled, halved lengthwise if large
(remove woody center, if needed), cut into -1/4′ cubes
-1–1 1/2 T. ground ancho chiles (aka dried poblanos)
-1 t. ground cumin
-1/2 t. dried oregano
-2 t. kosher salt, plus more for seasoning
-1 1/4 c. dried cannellini (white kidney) beans, soaked
overnight (about 3 c.) or two 15-oz. cans cannellini beans, rinsed
-Cilantro leaves (optional)
-1 ripe avocado, peeled, chopped
Heat oil in a large pot over medium-low heat. Add leeks, garlic,
and 2 tablespoons water. Cook until leeks are softened, about
Add carrots and parsnips; stir to coat. Cook, stirring often, until
just beginning to soften, about 2 minutes.
Add ground chiles, cumin, oregano, and 2 teaspoons salt. Stir
until fragrant, about 1 minute. Fold in beans.
Add 5 cups water and bring to a boil. Reduce heat and simmer
to allow flavors to meld, about 30 minutes (if using soaked
beans, cook until tender, which may take a few more minutes).
Season with salt to taste. Garnish with cilantro leaves, if desired,
and chopped avocado. Enjoy!
-3 T. extra virgin olive oil
-2 med. fennel bulbs, trimmed fronds reserved, thinly sliced
-2 1/4 lbs. market carrots, thickly sliced
-2 lg. garlic cloves, thinly sliced
-10 c. good-tasting vegetable broth or water
-Salt to taste
-3 c. cooked wild rice or other grain
– 5 T. fresh orange juice
-Lots of freshly grated Parmesan cheese
Heat the olive oil in your largest soup pot over medium-high heat.
Add the fennel and cook for 3-4 minutes, until softened a bit.
Stir in the carrots and cook another 10 minutes, just long enough for
them to soften a touch and start taking on a bit of color. Stir in the
garlic and cook another 30 seconds.
Stir in the broth. Bring to a simmer and simmer, covered, until the
carrots are very tender, another 15-20 minutes or so.
Stir in the wild rice, bring back to a simmer, taste and add more salt if
Remove from heat and stir in the orange juice. Taste and add more if
Serve dusted, generously, with freshly grated Parmesan, and a
sprinkling of the reserved fennel fronds. Enjoy!
*It’s easy to make a meal of this by serving it topped with a poached
egg. Alternately, you can make this soup vegan by omitting the
From 101cookbooks.com, 11/10 who was inspired by
The Essential New York Times Cookbook by Amanda Hesser
-1 T. extra virgin olive oil
-1 T. Dijon mustard
-1 t. apple-cider vinegar
-Coarse sea salt, to taste
-Pepper, to taste
-3 c. mixed shredded kale and red cabbage
-1 carrot, peeled and julienned
-1/4 c. fresh parsley leaves
-2 T. diced red onion
-2 T. sunflower seeds
-2 T. pumpkin seeds
-2 T. hemp seeds
In a small bowl, whisk the extra virgin olive oil, mustard,
and apple-cider vinegar. Season with salt and pepper, to
In another bowl, combine kale, cabbage, carrot, parsley,
and red onion with sunflower, pumpkin, and hemp seeds.
Season with salt and pepper, drizzle with the dressing, and
toss to coat. Enjoy!
From Whole Living, January/February 2012
Serves 4 to 6
– 2 T. butter
-1 T. olive oil
-2 parsnips, about 1.5 lbs., peeled & chopped
-2 potatoes, peeled & chopped
-2 carrots, cleaned &sliced in 1″ rounds
-1 yellow onion, chopped
-2 cloves garlic, minced
-2 T. chopped fresh basil, or 1 T. dried basil
-1 bay leaf
-3-4 c. vegetable broth, or enough to just cover the vegetables
-1/2 c. heavy cream or milk
-freshly ground black pepper
Melt the butter in a large heavy pot and pour in the olive oil. Add the chopped parsnips, potatoes, carrots, onions, garlic, basil, and bay leaf.
Cook for 10 minutes, stirring occasionally. Stir in the vegetable broth. Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender. Discard bay leaf.
Remove from heat and use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can use a blender and blend until smooth. This should be done in several batches.
Return soup to pot and add heavy cream or milk; stir to combine. Add salt and pepper to taste. Serve warm. Enjoy!
Prep time: 20 mins.
Cook time: 40 mins.
1lb. carrots, peeled & uniformly sliced
1 T. + t. vegetable oil
salt & pepper to taste
1/4 t. cumin
1 small onion, roughly chopped
3 small potatoes
3.5 cups low sodium vegetable broth
1/2 bunch cilantro leaves
Preheat oven to 400°. Toss sliced carrots, 1 tsp. oil, salt, pepper
and cumin in a bow. Roast for 30 minutes, turning once during
cooking. Remove when slightly caramelized or blackened (don’t
worry, they aren’t burned!). Set aside.
In heavy bottom saucepan, sauté onions on medium
heat in 1 tbsp. of oil. Meanwhile, peel potatoes and cut
into large chunks. Set aside.
Once the onions have turned slightly translucent, add potatoes and
sauté for about 10 minutes.
Add the stock and turn up the heat to a boil. Lower to a simmer.
Keep simmering until the potatoes are almost done, then add the
roasted carrots to the pot. Cook just enough to warm the carrots
then remove from heat.
Working in batches, pour soup & cilantro into blender, food processor
or use an immersion blender. Blend until smooth. Return soup to
saucepan and reheat. Enjoy!
Adapted from guiltykitchen.com… Read the rest