JENNY EDEN COACHING

White Bean, Spinach & Leek Soup

 

 

Recipe by: Arlene Jacobs

Serves 4

Ingredients:

 

2 large leeks, thinly sliced – white parts only

2 tbsps. butter or vegetable oil

Salt & black pepper, to taste

1 parmesan rind, or ¼ cup grated parmesan

1/2 tsp. dried oregano

1-1/2 cups white beans, cooked (can be canned)

4 cups raw spinach

6 drops hot sauce

 

Method:

 

  1. Sweat the leeks in the butter or oil for about 8 minutes until softened, but not browned. Once the leeks begin to soften, season with salt & pepper.
  2. Add 1 quart cold water, raise the heat and bring to a boil. Lower heat, add oregano and parmesan, re-season as necessary and simmer for about 30 minutes.
  3. Add the white beans, spinach and hot sauce and continue to cook, stirring occasionally for about 10 minutes more, until flavor is fully developed. Check seasonings.

 

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Coconut Vegetable and Tofu Stew

Coconut Vegetable Tofu Stew

Course Main Course
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Author Arlene Jacobs

Ingredients

  • 3 Tbsp Coconut Oil
  • 1 large or two small Onions (cut in a 3/4 inch dice)
  • 1 bulb Fennel (cut in 3/4 inch dice)
  • 2 red peppers (cut in 3/4 inch dice)
  • Salt to taste
  • 3/4 cup Vegetable Stock
  • 1 1/2 cups Coconut Milk
  • 6 1/8th inch Slices of ginger
  • 1/2 cup Cilantro Leaves and tender stems
  • 1 teaspoon Lime zest, finely grated
  • 1 tbsp Lime Juice
  • 1 tbsp Sugar
  • Hot Pepper Sauce (to taste)
  • 3 large Carrots (cut into 2 inch chunks)
  • 1 1/2 cups Broccoli Florets
  • 1 14 ounce Firm tofu, drained and cut into 3/4-inch dice

Instructions

  1. In a medium saucepan, heat coconut oil and add onions, fennel and peppers. Season with salt and sweat for about 5 minutes, or until vegetables begin to soften.

  2. Add vegetable stock and simmer until stock is reduced by about one half. Add coconut milk, lime zest, lime juice, ginger, cilantro, sugar and hot sauce. Bring back to a simmer and add carrots, cook 15 minutes. Add broccoli and tofu and cook 10 minutes more.

  3. NOTE: Serve over Brown Rice

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Crunchy Spelt Salad with Zesty Dressing

Crunchy Spelt Salad with Zesty Dressing

Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author Arlene Jacobs

Ingredients

  • 2 cups cooked spelt kernels (see pkg. directions)
  • 1/2 cup ripe cherry tomatoes, cut in ¼’s
  • 1 1/2 cups baby spinach
  • 3/4 cup cauliflower florets, raw
  • 2 whole scallions, thinly sliced
  • 1/2 teaspoon grapefruit zests (lightly grated, avoiding any white pith)
  • 1 tablespoon chia seeds (secret crunchy ingredient)
  • 1/2 cup chopped walnuts
  • 2 tablespoons walnut oil (if available), or substitute canola
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons cider vinegar
  • Salt and pepper to taste

Instructions

  1. Combine all ingredients, season generously and serve immediately.

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Yellow Lentil Soup with Spinach & Ginger

 

Yellow Lentil Soup with Spinach & Ginger

A complete meal including beans, greens and vegetables.  Super easy to make and packed with flavor.  

Course Main Course
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Author jennyberk

Ingredients

  • 2 cups Dried Yellow Lentils
  • 1 whole Shallot, peeled
  • 1 whole Clove of garlic, peeled
  • 1.5 inch Piece of ginger, cut into 4 slices
  • 3/4 cup Baby spinach
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Rinse lentils and add to a medium pot with shallot , garlic ginger, and 5 cups water. Bring to a low simmer.


  2. Cook for about 35 minutes or until lentils are soft. Add salt and Tabasco.


  3. Add baby spinach and cook for about 4 minutes more.

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Miso Vegetable Soup

Miso Vegetable Soup

Quickest, easiest soup recipe for the cold weather (with complete proteins).  

Course Soup
Cuisine Japanese
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2
Author Arlene Jacobs

Ingredients

  • 4 tbsp White Miso paste
  • 4 cups Water
  • 1 and 1/2 tsp Pickled Ginger
  • 1 cup Cooked Brown Rice
  • 1/2 cup Cooked Broccoli - cut into florets
  • 3 tbsp Chopped Kimchi
  • 1/4 tsp Sugar
  • 4 tbsp Chopped Scallions

Instructions

  1. Stir 1/4 cup water into the miso until combined. Add remaining water. Add all additional ingredients except scallions and bring to just below boiling.

  2. 2. Ladle into four bowls and garnish with the chopped scallions.

  3. OPTIONAL: Add diced soft tofu

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