Tags Side Dish

Sweet Potato, Rainbow Carrots, & Red Lentil Soup

Sweet Potato, Rainbow Carrots, & Red Lentil Soup

Serves 4
Dietary Gluten Free
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
By author Ellen Allard

Ingredients

  • 1 tablespoon olive oil
  • 1 Large onion, chopped
  • 2 Medium sweet potatoes, chopped
  • 4 carrots (different color if you can find), sliced
  • 1 cup sliced mushrooms
  • 1 cup red lentils, rinsed and picked over to remove stones
  • 1 32 oz. container vegetable stock
  • 1 teaspoon fresh rosemary, chopped
  • salt and pepper to taste

Directions

Heat oil in a soup pot. Add onions and saute until softened and fragrant. Add sweet potatoes, carrots, and mushrooms. Stir for a minute and then add lentils, vegetable stock, rosemary, salt and pepper.

Simmer for 25 minutes (or more as needed) until lentils are cooked through and vegetables are soft. Remove some of the vegetables and then use an immersion blender to puree the remaining soup. Return the vegetables to the pureed soup. Adjust spices to taste.

Sweet Potato, Rainbow Carrots, & Red Lentil Soup

Sweet Potato, Rainbow Carrots, & Red Lentil Soup

Serves 4
Dietary Gluten Free
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
By author Ellen Allard

Ingredients

  • 1 tablespoon olive oil
  • 1 Large onion, chopped
  • 2 Medium sweet potatoes, chopped
  • 4 carrots (different color if you can find), sliced
  • 1 cup sliced mushrooms
  • 1 cup red lentils, rinsed and picked over to remove stones
  • 1 32 oz. container vegetable stock
  • 1 teaspoon fresh rosemary, chopped
  • salt and pepper to taste

Directions

Heat oil in a soup pot. Add onions and saute until softened and fragrant. Add sweet potatoes, carrots, and mushrooms. Stir for a minute and then add lentils, vegetable stock, rosemary, salt and pepper.

Simmer for 25 minutes (or more as needed) until lentils are cooked through and vegetables are soft. Remove some of the vegetables and then use an immersion blender to puree the remaining soup. Return the vegetables to the pureed soup. Adjust spices to taste.

Sweet Potato, Rainbow Carrots, & Red Lentil Soup

Sweet Potato, Rainbow Carrots, & Red Lentil Soup

Serves 4
Dietary Gluten Free
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
By author Ellen Allard

Ingredients

  • 1 tablespoon olive oil
  • 1 Large onion, chopped
  • 2 Medium sweet potatoes, chopped
  • 4 carrots (different color if you can find), sliced
  • 1 cup sliced mushrooms
  • 1 cup red lentils, rinsed and picked over to remove stones
  • 1 32 oz. container vegetable stock
  • 1 teaspoon fresh rosemary, chopped
  • salt and pepper to taste

Directions

Heat oil in a soup pot. Add onions and saute until softened and fragrant. Add sweet potatoes, carrots, and mushrooms. Stir for a minute and then add lentils, vegetable stock, rosemary, salt and pepper.

Simmer for 25 minutes (or more as needed) until lentils are cooked through and vegetables are soft. Remove some of the vegetables and then use an immersion blender to puree the remaining soup. Return the vegetables to the pureed soup. Adjust spices to taste.

Heathy Baked Potato Chips

Heathy Baked Potato Chips

Dietary Gluten Free
Meal type Side Dish, Snack
By author Ellen Allard

Ingredients

  • 1lb russet potatoes, cut into 1/4” slices
  • Olive Oil or Canola Oil spray
  • cayenne pepper
  • salt and pepper

Directions

Preheat oven to 400 degrees. Cover large baking sheet with parchment paper.

Put potato slices in a large bowl. Spray with vegetable spray. Add salt, pepper and cayenne pepper. Use hands to gently toss potato slices to cover with oil and spices.

Place potato slices on parchment lined baking sheet. Make sure to leave space between potato slices. Bake for 15 minutes and then rotate sheet. Bake for another 15 minutes. Potatoes are done when they’re crisp and golden. Watch carefully as the potatoes might be finished sooner.

Heathy Baked Potato Chips

Heathy Baked Potato Chips

Dietary Gluten Free
Meal type Side Dish, Snack
By author Ellen Allard

Ingredients

  • 1lb russet potatoes, cut into 1/4” slices
  • Olive Oil or Canola Oil spray
  • cayenne pepper
  • salt and pepper

Directions

Preheat oven to 400 degrees. Cover large baking sheet with parchment paper.

Put potato slices in a large bowl. Spray with vegetable spray. Add salt, pepper and cayenne pepper. Use hands to gently toss potato slices to cover with oil and spices.

Place potato slices on parchment lined baking sheet. Make sure to leave space between potato slices. Bake for 15 minutes and then rotate sheet. Bake for another 15 minutes. Potatoes are done when they’re crisp and golden. Watch carefully as the potatoes might be finished sooner.

Corn Chowder

Corn Chowder

Dietary Vegan
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
By author Chef Marianne Marrone

Ingredients

  • 2lb frozen or fresh sweet corn kernels (note: it’s important that the kernels be large and sweet)
  • 4 ribs celery, small dice
  • 2 yellow onions, small dice
  • 2 red bell peppers, small dice
  • 2 Yukon potatoes, small dice
  • 1 bunch scallions, white and green sliced thin
  • 2 tablespoons Nutritional yeast
  • 1 cup semolina flour
  • 2 quarts veggie stock, heat and set aside
  • Add water to adjust texture to your preference.
  • 2 tablespoons fresh dill, chopped fine

Note

This chowder is so hearty you won’t even notice it’s vegan.

Directions

Sweat onions over low heat until the onions are translucent.
Add the celery and the potato. Sweat together over low heat until the celery is soft, about 15 minutes. Add the sweet corn, scallion, and red bell peppers, cover and simmer low until the corn and all the veggies are soft, about another 20 minutes.
Remove pot from the heat. Sprinkle the nutritional yeast over the corn mixture and fold in to incorporate. Make sure you do not smash the potatoes.
Add semolina flour, sprinkling evenly 1/3 of a cup at a time. Fold in the flour so that the vegetables are coated. Let the flour soak up all the braising liquid from the vegetables.
Slowly add the stock and stir gently but constantly so that the flour does not clump.
When the stock has been completely added, simmer low until the soup thickens (About 10 minutes or until the flour is soft). Stir more frequently as it heats after you add the flour because it is more likely to stick.
Let the soup rest off the heat for 5 minutes before serving to allow the flour to bloom again. This last step will make the texture more velvety.

Serve with croutons toasted in olive oil.

Hints.
The more slowly you sweat the onions and the celery the better the flavor.
Add a little salt with every step.
If you are making a homemade stock you can put corn cobs in the stock for extra corn flavor.
You can also reserve a quarter of the cooked corn and puree it to add to the soup for a creamier texture.
If there are leftovers, you will need to adjust the texture again when you reheat the soup. Add some stock or water, adding the liquid slowly so that your soup doesn’t get too runny. This should be done on a stove top on low heat.

Corn Chowder

Corn Chowder

Dietary Vegan
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
By author Chef Marianne Marrone

Ingredients

  • 2lb frozen or fresh sweet corn kernels (note: it’s important that the kernels be large and sweet)
  • 4 ribs celery, small dice
  • 2 yellow onions, small dice
  • 2 red bell peppers, small dice
  • 2 Yukon potatoes, small dice
  • 1 bunch scallions, white and green sliced thin
  • 2 tablespoons Nutritional yeast
  • 1 cup semolina flour
  • 2 quarts veggie stock, heat and set aside
  • Add water to adjust texture to your preference.
  • 2 tablespoons fresh dill, chopped fine

Note

This chowder is so hearty you won’t even notice it’s vegan.

Directions

Sweat onions over low heat until the onions are translucent.
Add the celery and the potato. Sweat together over low heat until the celery is soft, about 15 minutes. Add the sweet corn, scallion, and red bell peppers, cover and simmer low until the corn and all the veggies are soft, about another 20 minutes.
Remove pot from the heat. Sprinkle the nutritional yeast over the corn mixture and fold in to incorporate. Make sure you do not smash the potatoes.
Add semolina flour, sprinkling evenly 1/3 of a cup at a time. Fold in the flour so that the vegetables are coated. Let the flour soak up all the braising liquid from the vegetables.
Slowly add the stock and stir gently but constantly so that the flour does not clump.
When the stock has been completely added, simmer low until the soup thickens (About 10 minutes or until the flour is soft). Stir more frequently as it heats after you add the flour because it is more likely to stick.
Let the soup rest off the heat for 5 minutes before serving to allow the flour to bloom again. This last step will make the texture more velvety.

Serve with croutons toasted in olive oil.

Hints.
The more slowly you sweat the onions and the celery the better the flavor.
Add a little salt with every step.
If you are making a homemade stock you can put corn cobs in the stock for extra corn flavor.
You can also reserve a quarter of the cooked corn and puree it to add to the soup for a creamier texture.
If there are leftovers, you will need to adjust the texture again when you reheat the soup. Add some stock or water, adding the liquid slowly so that your soup doesn’t get too runny. This should be done on a stove top on low heat.

Sweet Potato & Corn Chowder

Sweet Potato & Corn Chowder

Serves 4-8
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
Misc Serve Hot
By author Julie Grady Thomas

Ingredients

  • 1 sweet potato, peeled and diced (8-10 ounces)
  • 6oz corn, fresh (frozen is okay, too!)
  • 1 Large onion, diced
  • 20fl oz water
  • 2oz butter, unsalted
  • 2oz all purpose flour
  • 6oz heavy cream
  • 6fl oz whole milk
  • 1 ½ teaspoon dried sage
  • ¼ teaspoon nutmeg, grated
  • 1 tablespoon apple cider vinegar
  • 1-2 dash Tabasco sauce
  • 2 teaspoons salt, or to taste
  • 1 tablespoon canola oil

Note

Yields approximately 1.5 quarts

Directions

1. Heat canola oil over medium heat, add the onion and cook until translucent.
2. Add the sweet potato, corn, water and heavy cream. Bring to a boil. Reduce to a simmer and cook until the sweet potatoes are tender (10-15 minutes).
3. Meanwhile, in a separate pan, begin to melt the butter over medium heat to make the roux. Cook until the butter begins to brown, add the sage and stir, and then add the flour until evenly distributed. Be careful—it will burn quickly, so have the sage and flour ready to go in. Stir this constantly to avoid scorching and when it no longer smells like raw flour, whisk in the milk until smooth. Promptly remove from the heat.
4. As soon as the sweet potatoes are finished, whisk in the white sauce from the second pan until evenly incorporated and thickened.
5. Turn off the heat and season with salt, vinegar, Tabasco, and nutmeg.
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