Lentil soup (Serves 6-8)


  • 2 tablespoons extra virgin olive oil
  • 2 cups carrot, peeled and chopped
  • 2 cups celery, sliced
  • 2 medium onions (or 1 large), peeled and chopped
  • 1 15-ounce can organic diced tomatoes, drained
  • 2 cups spinach leaves, cleaned, dried, and chopped
  • 1 cup brown lentils, cleaned and rinsed
  • 1/2 cup fresh parsley, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 6-8 cups organic vegetable stock
  • salt and freshly ground pepper to taste
  • 2 teaspoons red wine vinegar (optional)


1. Heat the oil in a large pot.

2. Add the onions, carrots, celery, and garlic and stir-fry until onions are translucent.

3. Add lentils, tomatoes, stock, and dried herbs.

4. Bring to a boil, then cover the pot, reduce heat, and simmer for about 45 minutes or until the lentils are soft. Season with salt and pepper and stir in red wine vinegar if desired.

5. Add spinach and parsley and cook until spinach leaves just wilt ( but still retain their color).

Minestrone soup (Serves 6)


  • 3 tablespoons extra-virgin olive oil
  • 2 onions, peeled and chopped
  • 2 carrots, peeled and sliced into rounds
  • 3 cloves garlic, crushed
  • 2 stalks of celery, thinly sliced
  • 2 large zucchini, thinly sliced
  • 2 leeks, washed and chopped, white parts only
  • 2 parsnips, peeled and sliced into rounds
  • 1 15-ounce can of organic crushed tomatoes
  • 4 cups organic vegetable stock
  • 1 teaspoon dried rosemary
  • 1 15-ounce can of cannellini beans, drained
  • salt and freshly ground pepper to taste


1. Heat the oil in a large pot.

2. Add the garlic, oregano and rosemary, onions, carrots, celery, leeks, and parsnips and stir-fry slowly for about 10 minutes.

3. Add the zucchini and stir-fry another 2 minutes.

4. Add crushed tomato, beans, and stock. Bring to a boil.

5. Cover and reduce to a simmer until all of the vegetables are tender. Season with salt and pepper to taste. If the soup is too thick, add more stock.

(Cook this soup over low heat for about an hour and a half to allow the flavor to develop. It tastes even better the next day.)

Roasted Tomato soup (Serves 6) from Mariel’s Kitchen by Mariel Hemingway


  • 1 pound tomatoes, cut in half
  • 1 onion – chopped
  • 2 garlic cloves, smashed
  • 1 tablespoon coconut oil
  • Salt
  • Pepper
  • 2 cups organic vegetable stock
  • 1/4 cup flat-leaf parsley
  • 2 tablespoons basil


1. Preheat oven to 450 F.

2. Place tomatoes, garlic, and oil in a shallow baking dish and toss to coat. Sprinkle with salt and pepper and roast for 10 minutes.

3. Place tomatoes, stock, and herbs in the work bowl of a food processor and process until smooth.

4. Pour mixture into a medium saucepan and bring to a simmer to heat through before serving.