Breakfast smoothie consisting of one mango, one banana, one kiwi, 2.5 Cups of frozen strawberries, 1 Cup of water and 3 Tbsp. of ground flaxseed. Delish! (Makes roughly 3 servings)
I had made this soup a couple of months ago and kept it in the freezer because it was such a large batch! Well, I defrosted it today and it tastes even better than before and was extremely satisfying. I used the recipe below (which I got from my CSA), but I added mushrooms and used Red Inca Quinoa instead of white rice, which gave it a nice nutty flavor. I also hand mashed the soup ingredients instead of using a blender.
Preparation Time: 1 hour
3 Tablespoons olive oil
1 large onion, or 1 bunch leeks, chopped
1 bunch carrots, chopped
2 stalks celery, chopped
2 small lipstick peppers, if you’ve got ‘em!
1 Tablespoon Smoked paprika
1 teaspoon ground cumin
1 teaspoons ground coriander
1-2 Bay leaves
salt and pepper
2 cloves garlic, finely minced
About 3 large yams, peeled and chopped (or throw in leftover cooked ones)
8-10 cups Vegetable Stock
1/3 cup white rice (this helps thicken the soup without cream)
Juice of ½ lemon or lime (optional)
Put oil in large pot over medium low heat. Add onion (or leek), carrots, celery, peppers, spices, bay leaves, salt and pepper and sweat over low heat until vegetables are soft, about 10-15 minutes. Add garlic, yams, and stock, and bring to a boil. Add rice, lower heat to simmer, and cover. Cook until vegetables are soft, about 25 minutes. Use a blender to puree soup, or a stick blender. If using a regular blender, be sure to fill up only halfway with hot soup, and use a towel to cover, instead of blender lid. This will help prevent hot soup from flying around your kitchen. Transfer back to pot, reheat, and adjust for salt and pepper. I added the juice of ½ lemon, which is optional.