I literally make this recipe a couple times a month. Every time I make it, it’s a little different. I kind of do my own thing and measure by taste. Hope you enjoy it as much as I do! I usually make a cilantro guacamole to top it with and if I have sour cream in the fridge, we top with that too! – Jessica
Black Beans (1 can or equivalent of prepared dried beans)
1/2 diced red pepper
1/2 a large onion diced or 1 small one
2 finely chopped celery stalks
2 cloves of garlic chopped
Veg or chicken broth
1 ts tomato paste
Salt and pepper to taste
Splash of OJ (optional)
green olives (optional)
1. Saute onions and garlic in oil till almost soft.
2. Add red pepper, celery and saute a couple minutes.
3. Add spices to taste, black beans, tomato paste, 1 TS fresh lime juice, a dash of OJ, green olives and enough chicken broth that it is slightly soupy. Let simmer till liquid is mostly gone.
4. Serve over hot quinoa and sprinkle with cheese, cilantro and fresh lime.
recipe and image via Cooking Light
You can substite arugula for watercress, if you like. The soup can be served warm or chilled. If you are re-heating, be careful not to boil so buttermilk does not curdle.
½ cup chopped leek
½ cup chopped celery
5 cups chopped zucchini (1 ¼ lbs)
1 14 oz can chicken broth (or veg broth)
1 cup buttermilk
½ ts salt
¼ ts freshly ground black pepper
1. Heat large saucepan over medium-high heat. Coat pan w/ cooking spray.
2. Add leek & celery; saute 4 minutes.
3. Add zucchini; saute 5 minutes.
4. Add broth; bring to boil. Partially cover, reduce heat; simmer 20 mins (until zucchini is tender).
5. Remove from heat and cool slightly.
6. Use immersion blender & process until smooth.
7. Stir in buttermilk, salt and pepper.
½ cup arugula or watercress leaves
2 TB grated fresh parmesan cheese
1 TB pine nuts
1 TB fresh lemon juice
1 – 2 TB water
1 ½ ts extra virgin olive oil
1. Process all ingredients until smooth, adding water as necessary.
2. Drizzle over soup.
Yield: 4 servings
For all you picnickers out there…..
recipe via chow.com
Yield 2-3 servings
1.5 lbs cubed kohlrabi (approx 4 medium kohlrabi)
1 medium celery stalk, diced
¼ medium red onion, diced
¼ c. mayonnaise
2 TB fresh Italian parsley, finely chopped
1 TB whole grain mustard
1.5 ts cider vinegar
1.5 ts honey
1. Place kohlrabi in medium pot and bring to a boil over high heat.
2. Once boiling, reduce to medium low and simmer until kohlrabi is tender with a few pieces
breaking off at the edges – approximately 15 minutes
3. Combine remaining ingredients in a large bowl. Add salt and black pepper to taste. Refigerate while
4. Drain Kohlrabi when done and add to mayonnaise mixture. Stir until well coated.
5. Cover and refrigerate until cold, approx 2 hours.