soup – Page 3 – Discover Healthy Food

Restaurant review: Eatery 1025 – Utah

I have found a new restaurant with all sorts of vegan and vegetarian love coming out of the kitchen… Eatery 1025 in Bountiful. Based off recommendations on UrbanSpoon, my friend suggested Eatery 1025 and I’m more than delighted that we went there for our business lunch!

For appetizer, Susan enjoyed the bruchetta with arugula and fennel. Messy just the way bruchetta is supposed to be. The balsamic drizzle allowed for a pop of earthy-tartness among the veggies. Wow.
For main meal, she tried out the cobb… Overflowing with chopped goodness. Before I became vegan, I always ordered cobb salads-hard to not fork a grilled chicken morsel!

For my appetizer, I tried the beet soup. Oh. My. Stars. This cold soup had so many layers of flavor, I could’ve been sitting alone and totally enjoyed the pop of flavors like a great conversation of many layers-sweet…earthy…tangy…sour. If this soup is ever on the menu, GET IT.

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I opted for another appetizer as my main dish: Hummus with pita and veggies. The roasted tomato hummus was creamy with just the right amount of texture. Fresh and crisp bell pepper, cucumber and carrot sticks were a welcome coolness to the hot summer lunch. The pita wedges were plentiful. Just the right amount of hummus to match.

Mike the waiter… fab is all I can say about this hot-headed, funny chap. He made the lunch even that much more fun. He treated us to a small bit of creamy veggie soup. I can’t remember what was in it, but there was ginger and a bit of chili oil suspended on top. The kale chip added crunch and texture. For my first bite at Eatery 1025, I knew that we’d hit a home run with this lunch choice.

At the end of our lunch, Fab Mike suggested the vegan chocolate mousse. Holy dark chocolate, Batman! One bite and I was done. Luckily Susan enjoyed a couple bites too. If someone wasn’t vegan, I don’t think they’d know any better. With slices of fresh pineapple, I couldn’t think of a better way to end a perfect meal. For the record, I had more than one bite of the mousse…

Bumped into Chelsa the head cook… She’s a veggie magician with eyes that sparkle while she talks about her food creations. If you get a chance to meet her, you’ll see what I mean.

Yeah, I’m in love and want to go back to find out what new delicacies will come from the swinging kitchen door.

Go. Support local. Experience the explosion of yumminess in your mouth. Eat vegan. Feel good.

Recipe: High Cruciferous Vegetable Stew

A little sun shining on my stew… It’s like God himself is pleased with this healthy dish! Another good one from the Eat To Live book.

Serves 10 (Yep! That’s going to be a lot of leftovers for us. But, I like do have extra for quick dinners during the week)

INGREDIENTS:

4 cups of water [we did 5 cups]
2 1/2 cups carrot juice
1/2 cup dried split peas
1/2 cup dried lentils
1/2 cup adzuki beans, soaked overnight, or no- or low-salt canned adzuki beans, drained and rinsed [we used one whole can]
1 bunch of kale, tough stems and center ribs removed and leaves coarsely chopped [we used half bunch]
1 bunch of collard greens, tough stems and center ribs removed and leaves coarsely chopped [we used half bunch]
1 head broccoli, cut into florets
8 ounces fresh or frozen Brussels sprouts, cut in half if large [we didn’t have any, so used 1/2 head of cauliflower cut into pieces]
8 ounces shiitake mushrooms, cut in half [we didn’t include, I don’t like mushrooms]
10 ounces celery sticks, cut into 1-inch pieces [we used 8 stalks, diced]
3 leeks, coarsely chopped
3 carrots, cut into 1-inch pieces
3 parsnips, cut into 1-inch pieces [we didn’t have]
3 medium onions, diced
4 medium zucchini, cubed [we used 2 zucchini and 2 yellow crook neck squash]
4 cloves garlic, chopped, or 2 teaspoons garlic powder
1 (28-ounce) can chopped tomatoes, no-salt-added or low-sodium
1/4 cup Dr. Fuhrman’s VegiZest or other no-salt seasoning [we used 1/3 cup no-salt seasoning]
2 tablespoons Mrs. Dash [we didn’t use]
1/4 cup chopped fresh parsley
1 cup broccoli sprouts (optional) [we didn’t use]

DIRECTIONS:

Place all the ingredients except the parsley and sprouts in a large soup pot. Cover and bring to a simmer, cooking until the adzuki beans are tender, about 1 1/2 hours. (If using canned adzuki beans, simmer until the vegetables, lentils and split peas are tender and the flavors blend, about 1 hour.) In a food processor or high-powered blender, blend one-quarter of the soup until smooth. Return to the soup pot and stir in the parsley and broccoli sprouts (if using).

Recipe: Eat To Live: Golden Austrian Cauliflower Cream Soup

An excellent soup from the Eat To Live recipes!

Serves 4

Ingredients:

1 head cauliflower, cut into pieces
3 carrots, coarsely chopped
1 cup coarsely chopped celery
2 leeks, coarsely chopped
2 cloves garlic, minced
2 tablespoons Dr. Fuhrman’s VegiZest or other no-salt seasoning [we used 3 tablespoons]
2 cups carrot juice
4 cups water
1/2 teaspoon nutmeg
1 cup raw cashews
5 cups chopped kale leaves or baby spinach

Directions:
Place all the ingredients except the cashews and kale in a pot. Cover and simmer for 15 minutes or until the vegetables are just tender. Steam the kale until tender. (If you are using spinach there is no need to steam it. It will wilt in the pot.) [We used kale]

In a food processor or high-powered blender, blend two-thirds of the soup liquid and vegetables with the cashews until smooth and creamy. Return to the pot and stir in steamed kale (or raw spinach).

Recipe: Eat To Live: Black Forest Cream of Mushroom Soup

This soup is AMAZING. We will undoubtedly make this recipe again. The Eat To Live recipes leave us full, satisfied and the soups last for at least a week in the fridge. That’s if we don’t eat it all immediately!

Serves 6

INGREDIENTS:
2 tablespoons water
2 pounds mixed fresh mushrooms (button, shiitake, cremini), sliced 1/4 inch thick
2 cloves garlic, minced or pressed
2 teaspoons herbes de Provence [we used Italian seasonings]
5 cups carrot juice
3 cups unsweetened soy, hemp, or almond mild
2 carrots, coarsely chopped
2 medium onions, chopped
3/4 cup fresh or frozen corn kernels [we used 1-15 ounce can corn]
1 cup chopped celery
3 leeks, cut into 1/2-inch thick rounds
1/4 cup Dr. Fuhrman’s VegiZest or other no-salt seasoning
1/4 cup raw cashews
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh thyme [we used dried]
2 teaspoons chopped fresh rosemary [we used dried]
2 (15-ounce) cans no-salt-added or low-sodium white beans (northern, navy, cannellini), drained and rinsed [we used northern]
5 ounces baby spinach
1/4 cup chopped fresh parsley, for garnish (optional)

DIRECTIONS:

Heat the water in a large saute’ pan. Saute’ the mushrooms, garlic, and herbes de Provence for about 5 minutes, or until tender, adding more water if necessary to prevent from sticking. Set aside.

In a large soup pot, bring the carrot juice, 2 1/2 cups of the milk, the carrots, onion, corn, celery, leeks, and VegiZest to a boil. Reduce the heat and simmer until the vegetables are tender, about 30 minutes.

In a food processor or high-powered blender, purée the cashews and remaining 1/2 cup milk. Add half of the soup liquid and vegetables, the lemon juice, thyme and rosemary. Blend until smooth and creamy.

Return the pureed soup mixture to the pot. Add the beans, spinach and sautéed mushrooms. Heat until the spinach is wilted. Garnish with parsley, if desired.

Additional cooking notes:

We cooked the soup and let it rest for a couple of hours on the stove. When we were ready to eat, the blending of the soup was easy because it was room temperature and much cooler to handle. Then, we reheated the soup, added the beans and spinach. We didn’t add the mushrooms to the final cooking because Jen doesn’t like mushrooms. Instead, Klint put mushrooms on the bottom of the bowl and added the soup to the top – he loved it! Jen loved it without the mushrooms!

Recipe: Eat To Live: Tomato Bisque Soup

We really enjoyed this Eat To Live soup recipe and will definitely have again!

Serves 6

INGREDIENTS
3 cups carrot juice
1 1/2 pounds tomatoes, chopped, or 1 (28-ounce) can whole tomatoes, no-salt-added or low-sodium (San Marzano variety is best; lower acid and sweeter)
1/4 cup sun-dried tomatoes, chopped (omitted)
2 celery stalks, chopped
1 small onion, chopped
1 leek, chopped (omitted)
1 large shallot, chopped (we used green onion)
3 cloves garlic, chopped
1 small bay leaf
Pinch saffron
1 teaspoon dried thyme, crumbled
2 tablespoons Dr. Fuhrman’s MatoZest or other no-salt seasoning
1/2 cup raw cashews
1/4 cup chopped fresh basil (1 tablespoon dried basil)
5 ounces baby spinach

DIRECTIONS:

In a large saucepan, combine all the ingredients except the cashews, basil, and spinach. Simmer for 30 minutes. Discard the bay leaf. Remove 2 cups of the vegetables with a slotted spoon and set aside. Puree the remaining soup and cashews in a food processor or high-powered blender until smooth. Return the reserved vegetables to the pot. Stir in the basil and spinach and let the spinach wilt.

Restaurant Review: Blue Skies Cafe – San Rafael

Soup and salad… one of my favorite lunch meals.

Sunny fall afternoons on the patio… my favorite way to consume lunch.

If you find yourself in San Rafael, CA and are looking for a peaceful, yummy lunch, check out Blue Skies Cafe.

Lunch today was Lentil soup and Cobb Chop Salad. Perfect serving sizes. The seasonings in the Lentil soup were really earthy and Mediterranean. I love that they have local products in their food offerings. I’m all for supporting local.

Another bonus about Blue Skies Cafe is that they hire and train people who have disabilities. This program helps these employees gain useful job skills so that they’ll be able to work in other eating establishments – of which, Marin County has many! This is a great example of tax dollars put to good use (at least from what I can tell!).

When you stop by, ask for Laura Lee. She’s my Mom. Tell her that I sent you!