Since the weather outside is so frightful, (and freezing!) soup is on my mind. This lentil soup is nice and light, yet very satisfying. It is also chock full of warm fuzzy feeling. I created it to emulate a soup I always order at one of my favorite restaurants. Fragranced with lemon and cilantro, and pleasantly mild, even my lentil hating husband loves this stuff.
Here’s to soup, and keeping warm!
This is by far the best “convenient” soup I have ever made. The second I tasted it, I knew I would be devouring the entire pot. I have been on a canned pumpkin binge ever since I made this pumpkin chili recipe from GlueandGlitter.com. That particular recipe inspired me to combine everything under the sun with canned pumpkin and heat it all up in one pot….several different times.
I am especially fond of the recipe I share with you today. It has a great flavor with the apples, ginger and garlic, and the pumpkin acts as the perfect base for it all.
This soup is hearty, tasty, and low in fat. It also takes no time to prepare and is very filling, especially if you opt for the frozen veggies as I did. Using fresh grated ginger is a plus… but since we are already starting with the canned pumpkin… there’s no need to be picky.
Today is the first day of VeganMofo!! And to kick off October I wanted to include a recipe for a quick, easy, and lowfat delight that always perks me up during the colder weather: Potato Soup. This particular potato soup is thick, flavorful, and very filling. It also keeps well frozen or refrigerated. So, one batch’s leftovers can provide you with lunch for a week. I have named this recipe “Homestyle” because it is what I grew up with at home, and frankly, it is the only type of potato soup I will touch. My mom used cow’s milk in her recipe, so I subbed lowfat soymilk, and wouldn’t ya know… it tastes exactly as I remember. Hope you enjoy this recipe as much as I do.