Rosemary Red Soup

Healing Quest Episode 906
with Cookus Interruptus

Rosemary Red Soup

Preparation time: 50 minutes
Makes 6-8 servings

Recipe reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books).

This soup is a gorgeous red color with a deep, satisfying taste to match.  Because of the combination of legumes and vegetables, all you need is some whole-grain bread and salad to make this into a beautifully balanced meal.  Serve it with cornbread and Our Favorite Salad for a simple meal or along side our Emerald City Salad or Mediterranean Quinoa, whole grains, legumes and load of vegetables.

  • 3 medium carrots, chopped
  • 1 beet, chopped (2 if small)
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, diced
  • 2 tablespoons fresh chopped rosemary or 2 teaspoons dried
  • 1 tablespoon fresh oregano or 1 teaspoon dried
  • 1 cup dried red lentils
  • 2 bay leaves
  • 4-5 cups water or stock
  • 2-3 tablespoons light miso

Scrub and chop carrots and beet. Remove tops of beet if present.  No need to peel unless vegetables are not organic.  Heat oil in a 4-quart pot; add onion and sauté until soft.  Add carrots and beet; sauté a few minutes more.  Finely chop rosemary and oregano leaves, if using fresh herbs.  Wash and drain lentils.  Add herbs, lentils, bay leaves, and water or stock to sautéed vegetables; bring to a boil.  Lower heat and simmer 40 minutes.  Remove bay leaves.  Let soup cool and puree in small batches in blender or use an immersion blender.  Dissolve miso in ½ cup water and stir into pureed soup.  Gently reheat before serving if needed and garnish with sour cream if desired.

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