Soup Recipes – Mistwalker Herbal

Lentil Leek Soup with Kielbasa

It’s time for another soup recipe, and this is one I make quite often. I grow my own herbs as much as possible, and Sage is one of my favorite herbs to grow and to add to my soups. I also make smudge sticks with the Sage I grow, adding other herbs like Lavender and Rosemary when I have them.

For this soup, I try to use uncured Kielbasa without nitrates if at all possible. I believe it does matter what we put in our bodies, and feed our families. I also use all natural or organic foods whenever possible. Please don’t feel as if you must do the same.

Here are the ingredients needed:

32oz container of Organic vegetable broth

1/2 cup dried green lentils

1 cup sliced leeks

1 cup kielbasa – thinly sliced

2 Tbsp. Worcestershire sauce

2 tsp vegetable bouillon (I use a jarred paste rather than cubes)

1-2 cloves chopped garlic

Additions if desired:

1 lg carrot – sliced

1 celery stalk – sliced

Spices used:

1-2 tsp Sage

1 tsp Thyme

1/4 tsp Cumin

Cracked Pepper & Salt to taste

In soup pot, sauté the sliced kielbasa over medium heat in butter or olive oil until browned. Add the chopped garlic and leeks, and cook until softened.

Add the vegetable broth and lentils, continuing to cook on medium heat until the liquid begins to slowly boil. Turn the heat down to Simmer, add the vegetable bouillon and the dried spices, and the cracked pepper and salt to taste. Simmer until the lentils are soft.

Serve with cornbread, garlic naan, or your favorite French bread. This soup is both hearty and delicious, and is versatile enough for you to toss in any vegetables you may want to add.

Let me know if you make this soup, and what additions you put in!

Curried Potato & Leek Soup

Being a huge fan of curry, I really wanted to try out a curried soup so this was a new experience for me. I used an immersion blender at the end to give this a creamy texture, and warmed up some store-bought garlic naan bread for dipping. Honestly, this soup was absolutely amazing and is great for a rainy day. The added red pepper flakes really gave it a kick. If you are a fan of curry, I recommend trying this recipe. Don’t be surprised if you end up licking the bowl! You do not have to blend it at the end if you prefer the chunky vegetables but I think it gave the soup a perfect final touch.

Enjoy!

Ingredients:

4-6 small baby red potatoes -peeled and cubed

2-3 large leeks – cleaned and sliced

1 large clove of garlic – chopped

1 medium carrot – peeled and chopped

1 celery stick – sliced

1 cup coconut milk

1 32oz container of organic vegetable broth

2 tsp butter

Spices:

1 bay leaf

1 tsp cardamom

1-2 tsp curry (to taste)

1 tsp turmeric

1 tsp red pepper flakes

Salt and pepper to taste

In a large saucepan melt 2 tbsp of butter and cook the potatoes, carrots, celery, and leeks until soft. Add in the chopped garlic and saute for another minute. If you need more liquid to cook the vegetables, add in some of the vegetable broth.

Once the vegetables are soft, add the spices and the remaining broth. Simmer for 15-20 minutes before adding the coconut milk. Simmer for another minute and then take off heat and remove the bay leaf. Blend with an immersion blender or use your stand blender in small batches, being careful not to burn yourself.

Add some cracked pepper and then serve with your favorite dipping bread.

Black Bean Soup

This is a wonderfully flavored, spicy soup for those cold rainy days. Serve it with garlic naan or a good french bread for dipping. Top with avocado slices if you wish for an added treat!

Ingredients:

2 cans black beans – rinsed

1 carrot – sliced

1 celery stick – sliced

1 medium shallot -sliced/chopped

1-2 cloves garlic – chopped

1/2 cup fresh cilantro – chopped coarsely

2 Tbsp tomato paste

1 container vegetable broth – 32 oz

**1 small jalepeno – chopped if you want more heat

Spices:

1 tsp cumin

1 tsp tarragon

1 tsp red pepper flakes (or to taste)

1 tsp chili powder *add more to taste

1 tsp cayenne pepper

1 bay leaf

Salt & pepper to taste

Heat 2 tsp olive oil in your stew pot, and add the sliced carrot, celery, and shallot. Saute on medium heat 5 mins or until they are softened. Add the chopped garlic and sauté another minute or two.

Add black beans and vegetable broth to the stew pot. (You don’t have to use the entire container). Add bay leaf and spices, bringing the soup to a slow simmer. Add in the 2 tbsp tomato paste and stir to combine.

Simmer 15-20 minutes, allowing the flavors to blend, stirring occasionally. Add the chopped fresh cilantro and take the soup off the heat. Add salt & pepper to taste and remove the bay leaf before serving.

Serve with avocado slices, your favorite dipping bread, or cornbread.

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