Delicata squash and parsnip soup

I’m not a particular fan of parsnip, but I received some this week in my local farmers’ market delivery box, so I thought I would make some soup with it and include some Delicata squash that was getting a tad old.

1 large parsnip, chopped

I large Delicata squash, peeled and chopped

I large onion, diced

Chives, chopped

Garlic cloves, to taste

1/2 cup cooked soldier beans

Vegetable stock, to cover

2 tablespoons tomato paste

Salt, to taste

I didn’t roast the squash, as I was short on time, but this would certainly be a good option. As usual, I don’t measure the wet ingredients; I simply pour enough stock to cover the vegetables. You can always add more water if the soup becomes too thick. I didn’t blend the soup, as I wanted to keep the chunky texture.

All the vegetables and the soldier beans were grown in Nova Scotia.

Recipes, Veganism

Yellow split pea soup


  • 1 onion, diced
  • 1-2 carrots, diced
  • 1 sweet potato, diced. I used a purple sweet potato this time; the flesh is white.
  • 1/2 cup dried yellow split peas
  • Enough vegetable broth to cover
  • Dried sage
  • Salt and pepper to taste
  1. Saute the diced onion and carrots until softened.
  2. Add the peas, sweet potato, and sage
  3. Cover with vegetable broth. Don’t add too much broth, or the soup will be too thin. You can always add more broth if the soup becomes too thick.
  4. Bring to the boil, cover, and simmer for about 2 hours.
Recipes, Uncategorized

Root vegetable and greens soup




  • 1 leek (or onion), diced
  • 3 potatoes, peeled and diced
  • 1/2 half sweet potato, peeled and diced
  • 1/2 rutabaga. peeled and diced
  • 2 cups spinach, chopped
  • 2 cups kale, chopped
  • Herbes de provence
  • salt and pepper, to taste
  • Bay leaves
  • 5 cups vegetable broth


I used my electric pressure cooker to make this soup. I added all the ingredients, and cooked for 10 minutes, once pressure was achieved. If cooking conventionally, bring the soup to the boil, and simmer until the vegetables are cooked.

As always, the measurments above are approximate, only, as I always tend to my eyes as judge.  Use enough broth to cover the vegetables.

I used an immersion blender to puree the soup. Be sure to remove the bay leaves before you do this.


Recipes, Uncategorized

Navy bean and kale soup

20160223_125634 1I needed to use up quickly a bunch of kale that was starting to wilt, and what better way to do so than via a soup. I used my electric pressure to make this soup, but it can easily be made on the stove.


  • 2 leeks, diced. Regular onions will work, also, but I prefer leeks
  • 1/2 cup dried navy beans, soaked. You can use prepared beans, just cut down on the cooking time for the soup.
  • 1 bunch kale, chopped. I used the standard green curly type.
  • 4 cups (or so) of vegetable stock
  • Frozen corn (I didn’t measure, so just go with what you like).
  • Crushed tomatoes. I used about 1.5 cups.
  • Dried tarragon and sage, to taste
  • Salt (and pepper, if using) to taste


I simply put everything in the pressure cooker, put it on the soup setting, and cooked for 30 minutes. With cooked beans, I would adjust the cooking time to 10 minutes. I use the natural release method to bring the pressure down. You could saute the leeks before placing in the pressure cooker, but I had only a few minutes to prepare this soup, so I didn’t.

If cooking on the stove, then certainly saute the leeks. Cook until the beans are cooked to your liking.