This vegetable soup is perfect for those nights when you crave warm, comforting soup but have little energy, never mind time. The vegetables are cut into good-sized chunks, cook until tender then are blitzed with an immersion blender or in a food processor or blender. The recipe makes quite a bit but the soup is even more flavorful the following day and packs well for lunch at one’s desk. It’s incredibly thick and hearty so often I serve it alone. Paired with a grilled cheese sandwich of some sort, the soup with half a sandwich will leave you stuffed and satisfied. If you prefer your soup thinner, by all means, add a bit more water or broth. Make certain to blend until smooth and the end result will be a creamy, velvety meal. Enjoy!
Creamed Vegetable Soup
- 3 tablespoons olive oil
- 3 medium onions, cut into eighths
- 7-9 cloves of peeled garlic
- 5 medium zucchini, cut into 1″ rounds
- 5 medium organic carrots, cut into 1/2″ rounds
- 5 stalks of celery, cut into 1/2″ pieces
- 7 large tomatoes, cut into eighths and core end trimmed off
- 1 pound fresh green beans, stalk end snapped off
- 1 tablespoon dried oregano
- 1 large handful fresh basil leaves
- salt and pepper to taste
- In a large dutch oven or soup pot heat olive oil over medium heat and add onions. Stir occasionally, and cook until they begin to turn translucent.
- Add the garlic, zucchini, carrots and celery and continue stirring. Cook until the vegetables begin to soften.
- Add the tomatoes, green beans and oregano. Stir until all the vegetables are well combined and the oregano is evenly distributed.
- Add water to the pot just up to the vegetables but not covering them. You can always add more water if needed.
- Bring to a boil then drop the heat down to a medium simmer, cover and cook for 45-60 minutes or until the carrots and green beans are tender and completely cooked through.
- Add the basil, stir, then process until smooth with an immersion blender or transfer to food processor or blender and blend until smooth.
- Add salt to taste
- Add freshly cracked black pepper over individual servings.
- May be served hot, warm or cold.
My father is 94 years old. He lives at home, in the house I grew up in. He takes no medications. None. His preventive regimen consists of vitamins, little or no red meat and more green, leafy vegetables than one can imagine. And it’s all organic. His Achilles heel is his sweet tooth. He has commanded no more cakes or pies to be baked for him. He has no self-discipline. These cookies are different. Not too sweet and pretty clean. I believe he’ll embrace and enjoy the fruits of this recipe. I’m almost certain I’ve developed a wheat allergy so I’ve been trying to figure out how to have the occasional treat without sneezing and coughing. I’m done with red, watery, old-lady eyes and a constant, bothersome post nasal drip.
I fashioned these based on my breakfast cookie. That said, these cookies rock. Made with dark chocolate, they satisfy sweet cravings at first bite. Even Daddy loved them. I replaced conventional white, bleached, wheat flour with almond and coconut flours. In lieu of white sugar, (so bad for you!), I used coconut sugar. The result is a thick, chewy, healthful cookie studded with gorgeous, dark chocolate chips all gooey and soft. I don’t bake them often, they may contain good fats but they’re still fats, however, these make a wonderful occasional indulgence. And my family loves them. Hope ya’ll do, too!
A Healthy Chocolate Chip Cookie
- 2 eggs, beaten
- 1/2 cup coconut oil, melted
- 1 tablespoon vanilla extract
- 1/2 cup coconut flour
- 3/4 cup coconut sugar
- 2 cups almond flour
- 1 1/2 teaspoons baking soda
- 8 ounces semi-sweet chocolate chips, I use dairy-free “Enjoy Life” brand available at grocery and health food stores
- sea salt to taste
- Pre-heat oven to 350° and line a large baking sheet with parchment paper. Set aside.
- In a medium size bowl add coconut flour, coconut sugar, almond flour and baking soda. Mix well so all ingredients are thoroughly combined and set bowl aside.
- In a large bowl combine eggs, coconut oil and vanilla and mix well.
- To the egg mixture add the flour mixture and the chocolate chips. Mix well until all the chips are evenly distributed.
- Use a melon ball scooper to measure out 25 equal portions of dough. My scooper is 1 1/2″ in diameter and holds 5 teaspoons. I pack each scoop firmly.
- Place each ball of dough on the parchment paper lined baking sheet and gently flatten the top of each cookie with your hand.
- Bake for 17-20 minutes or until bottoms are golden in color.
- Remove from oven onto a cooling rack and immediately sprinkle with sea salt.
- Allow to cool completely before storing.
Winter in Florida means citrus…jacked up citrus. It’s the season for heavy with juice, dimple skinned, brilliantly colored oranges, lemons, limes and kumquats all begging to be juiced, baked or eaten out of hand. I had a hankering for a crunchy dunking cookie and this is the end result. I debated whether to drizzle a little icing or dark chocolate over the tops, both go so well with orange, but I opted for neither and went for a more European, unadorned cookie. And healthful. No white flour allowed today. In working with the recipe I used pecans in some batches and walnuts in others. Both are excellent but only if toasted prior to baking otherwise the nuts are bland and lost in the biscotti. It’s a simple recipe and easy.
As I’ve written in other posts, I strongly, strongly suggest using parchment paper to line your baking sheet. It can be found at the grocery store but the paper is in a roll like tin foil or wax paper which makes it tricky to work with. The ends of the paper curl imitating the roll in the box. Flat sheets are found in many food warehouses and are much, much cheaper. Leave them to cool completely before storing them and the cookies will remain crisp. Dunk in a cup of coffee, hot tea or a glass of milk for a satisfying treat.
100% Whole Wheat, Orange, Nut and Olive Oil Biscotti
- 3 cups whole wheat pastry flour + extra to shape the dough
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt, a pinch
- 3 large eggs
- 3/4 cup sugar
- 1/2 cup olive oil
- 4 tablespoons grated orange zest
- 2 tablespoons orange liqueur, optional
- 2 teaspoons orange oil or extract
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped, toasted walnuts or pecans
- Pre-heat oven to 300°. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl mix flour, baking powder and salt until completely combined. Set aside.
- In the bowl of a standup mixer add the eggs and, with the paddle attachment, beat the eggs until broken up.
- To the eggs add the sugar and olive oil and mix until well combined.
- Add to the egg mixture the orange zest, liqueur if using, orange oil or extract, vanilla and mix until completely combined and the orange zest is evenly mixed through and not in clumps.
- Add the flour mixture and nuts to the egg mixture and slowly beat until all ingredients are well mixed and there are no wet spots on the bottom of the bowl. The dough will be heavy and sticky.
- Sprinkle flour on the counter and on your hands, divide the dough in half and roll each half into logs measuring about 14″X3″X1″.
- Transfer to baking sheet lined with parchment paper leaving 2 inches between the logs.
- Bake for 30 minutes then remove from oven and let cool 10-15 minutes.
- Move one log to a cutting board and, using a serrated knife, cut each log diagonally into 1/4 inch cookies. Place cut cookies back on baking sheet cut side up. Slice the second log in the same manner.
- Return baking sheet to the oven and bake 30 minutes, turning over cookies after 15 minutes of baking.
- Allow cookies to cool completely before storing.