Soups

Lentil Soup

  • 1 ½ cup lentils
  • 5 cups water
  • 1 bay leaf
  • 3 garlic cloves
  • 2 carrots chopped
  • 1 onion chopped
  • 1 red pepper chopped
  • 1 ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp red paprika
  • Pinch of chili powder
Mix everything into a pot and cook until vegetables are soft (about 30-45 min)
Once the soup is cooked, add ½ cup of chopped spinach.
*can be fresh or frozen. If you are using frozen spinach, make sure it is in raw form (just spinach; no butter added).

Squeeze juice from ½ lemon

Add a pinch of sea salt for taste (www.celticseasalt.com)

Serve warm.


Carrot and Potato Puree

  • 6 small carrots OR 3 jumbo carrots
  • 2 celery sticks
  • 4 medium potatoes
  • 1 medium onion
  • 1 bay leaf
Fill a large pot 2/3 full with water. Boil.

Peel carrots and potatoes. Quarter potatoes, cut carrots in 3 pieces. Cut onion into several pieces.

Once water boils, add all ingredients. Boil for 25 min. Remove from stove and cool down for 1 hour.

Take out carrot, potato, some onion, and a little celery and put in blender so that blender is half full.

Fill the other half of the blender with the broth. Puree. Empty into another pot.

Repeat until all the vegetables are blended. The puree should have a thick but soup like consistency.

Can add 1 TBSP of plain 0% Greek yogurt for taste. Season with pinch of sea salt (www.celticseasalt.com)

Serve warm.