Saturday, September 18, 2010

Two fast and easy soups

There has been so much going on with The Art of Real Food recipe collection that I barely have time to prepare a normal meal. One of my close friends asked me how I manage to get good nutrition when there is barely time to sleep and I answered that I still cook, but I let the food cook itself.

Most recipes require some attention, but cream soups are a huge exception. Like slow roasted veggies, you can just let them cook and do what you need to do in the meantime.
Green olives and tomato soup

To make 4 generous servings of this soup, you need:

2 large tomatoes, peeled and cubed
2 large carrots, chopped
1/2 cup chopped chives
1/2 cup pitted green olives
1 cup cooked quinoa
4 cups water
pinch black pepper
pinch coriander
1 tbsp ghee or rice bran oil

In a large pot, combine the oil, chives and carrots and cook over medium heat until slightly soft. Add the tomatoes, olives, spices and water. The easiest way to peel a tomato is to soak it in hot water for 5 minutes and then the skin comes off easily. Cook for 20 minutes. Add quinoa, blend with an immersion blender and cook for 5 more minutes. You can serve with shredded cheese, crackers or a tbsp of sour cream.

Smooth pea & zucchini soup

To make 4 servings of this extremely smooth and delicious soup, you need:

2 cups zucchini, chopped
1 cup peas, frozen or fresh
2 tbsp green onions
3 oz feta cheese
3 cups water
1 cup milk
1 tbsp butter
salt and pepper to taste
2 tbsp thyme

In a pot over medium heat, use the butter to cook the zucchini and onions until translucent. Add the peas, spices and water and cook for 20 more minutes. Add the milk at the end, blend with an immersion blender and serve with feta cheese. You can use oat crackers instead of croutons and make this a feast.

Let me know how YOU do soup!


  1. Do you like Split Pea Soup?

    Split Pea Soup

    6 servings

    1 lb split peas, rinsed
    8 cups water
    3 cloves garlic, minced
    2 bay leaves
    1 tsp salt, to start
    1 tsp pepper

    1 lb ham (diced) or kielbasa (cut into circles)
    2 carrots (optional), diced if using ham, circles if using kielbasa.

    Combine everything except the ham and carrots in a soup pot and simmer until the peas are falling apart when stirred (about an hour or two). I like it chunky, but you can puree the soup, if desired.

    If using carrots, add them now. Simmer until they are the desired tenderness.

    The meats that I've specified are precooked, so add it now and heat through.

    If it's too thick, stir in extra water.

    Add more salt, because you know it's not salty enough. Nothing ever is.

  2. I love not salty enough recipes. I personally really enjoy your split pea soup. May cook it, may post it.

  3. Please make it and take a picture! It's got to be better than this. Mine come out like this.


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