Solar Soup With Fresh Rosemary Recipes

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ROSEMARY LENTIL VEGETABLE SOUP



Rosemary Lentil Vegetable Soup image

A savory herbed vegan lentil-vegetable soup. If you include the jalapeno pepper, it has a nice spicy kick - Leave it out if you want a milder soup. Great for cold winter days.

Provided by Whats Cooking

Categories     Spinach

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 17

2 medium onions, diced
6 garlic cloves, minced
1/4 cup olive oil
1 1/2 tablespoons fresh rosemary, finely minced
2 cups dry green lentils
7 cups water
3 gluten-free vegetable bouillon cubes
4 large carrots, diced
4 stalks celery, diced
1 small parsnip, peeled and diced
4 bay leaves
2 teaspoons ground black pepper
1 teaspoon oregano
1/2 teaspoon thyme
2 cups frozen spinach or 3 cups shredded fresh spinach
salt, to taste
1 jalapeno pepper, chopped finely (including seeds) (optional)

Steps:

  • Heat oil over medium-high flame in large pot.
  • When the oil is heated, add onions and saute until translucent.
  • Add garlic and rosemary, and cook until they fragrance the oil (1-2 minutes).
  • Add remaining ingredients, except for spinach.
  • Bring to a boil, then cover and reduce heat to low. Simmer for 45 minutes, stirring occasionally.
  • Add spinach and cook for 5 more minutes.
  • Adjust salt to taste.
  • Allow to sit for 15 minutes before serving.

SOLAR SOUP WITH FRESH ROSEMARY



Solar Soup with Fresh Rosemary image

Number Of Ingredients 9

1 pound dry cannellini beans, rinsed and picked over
2 onions, finely chopped
2 tablespoons olive oil, plus extra for serving
2 cloves garlic, minced
1 rosemary sprig
2 quarts vegetable broth
1 bay leaf
1 cup freshly grated Parmesan cheese
salt and pepper to taste

Steps:

  • Soak beans overnight and drain. Set Sun Oven out to preheat. Heat the oil in a large pot, add the onions and cook until softened and translucent, about 10 minutes. Stir in the garlic and cook for about 2 minutes. Add the drained beans, rosemary, broth, and bay leaf. Put a lid on the pot and transfer to the Sun Oven. Cook until the beans are very soft, 1 1/2 to 2 hours. Remove pot from the Sun Oven. Discard the rosemary and the bay leaf. Working in batches, puree the soup in a food processor or blender. Return the soup to the pot and gently reheat. Stir in the Parmesan cheese. Season to taste with salt and pepper. Ladle into bowls and drizzle a little olive oil on each serving.

Nutrition Facts : Nutritional Facts Serves

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