Category Archives: Soups

Red Lentil Soup


Today would have been my dear Grandma’s 97th birthday. Unfortunately, she left us 5 years ago but she will forever have a very special place in my heart. One of many things she taught me was the importance of a home cooked meal (and a nicely set table). When you visit her, she always served amazing meals prepared with love and specifically designed for you (when I turned vegetarian at age of 15 she always put extra effort in finding new recipes to try out with me). So to honor the memory of her today, I decided to make this Red Lentil Soup that she once taught me to make. It’s so easy to make and only takes about 15-20 min.

1 diced onion
1 garlic clove
1/2 cup red lentils
1 can diced tomatoes
1-1.5 cup vegetable broth (or water + 1 bouillon cube)
Curry, turmeric, paprika powder, cayenne pepper
Salt and pepper

1. Lightly brown onion and garlic with some olive oil.
2. Add red lentils and spices. Stir for a couple of minutes.
3. Add diced tomatoes and vegetable broth and boil for approximately 15 min.
4. Add salt and pepper to taste.
Optional: add a dash of coconut milk for some extra creaminess and taste.

Served with homemade crisp bread and hummus.

Roasted Butternut Squash Soup


I love to make this soup in the fall when all the pumpkins and squashes are suddenly appearing in the stores, but yesterday I invited my ladies over for dinner and couldn’t decide what to serve. I ended up with this lovely Roasted Butternut Squash Soup (which I prepared the day before) and the Quinoa Kale Salad. Some Acme Bread, Cowgirl Creamery Cheese and Napa Wine on top (support local food!) and wonderful company made the evening just perfect.


Roasted Butternut Squash Soup

1 Butternut Squash (medium size)

A bunch of fresh Garlic Cloves

1 big or 2 small onions

2 Carrots

1 Red Chili or Red Chili Flakes

4 cups Vegetable Stock

1 can Coconut Milk

Salt and Pepper


1. Heat the oven to 400F/200C.

2. Cut the Butternut Squash in half lengthwise and scope out the seeds. Cut into approximately 1 inch/2 cm thick slices (keep the skin on) and place on a baking sheet. Sprinkle some olive oil, salt and pepper on top and roast in the oven until tender and lightly browned (appr. 50 min). Halfway, turn the slices and also add some unpeeled garlic cloves (I use 5-10 cloves!!) and let them roast together with the squash.

3. Dice the onion, carrots and chili pepper into medium size pieces. Saute in a heated pan with some oil, until soft but not browned. Add the Vegetable Stock and boil on low heat for 15-20 min.

3. When the Butternut Squash and Garlic Cloves are ready, remove the skin and add the meat to the soup. Boil for another 5 minutes and then use a blender/food processor to blend smooth.

4. Add Coconut Milk and Salt and Pepper to taste.

5. Optional: Garnish with sprouts, pumpkin seeds, parsley, chives or try to add pieces of goat cheese.


Until next time: Listen to Your Body, and Stay Strong!
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