Lentil Soup (Fakes x Minestrone hybrid)

Prep: 5-10 mins
Cook: 40 mins
Serves: 3-4

Ingredients:

• 1 Tbsp olive oil
• 1/2 Tsp coriander
• 1/2 Tsp cumin
• 1/2 Tsp salt
• 1/4 Cup red wine
• 1/2 Tsp dried parsley
• 1 Cup whole green lentils
• 2-3 Garlic cloves
• 1/2 Large onion
• 1 Small zucchini
• 2 Celery ribs
• 1 Carrot
• 1/2 Cup red cabbage
• 1 Can unsalted diced tomatoes
• 1 Large or 2 small bay leaves
• 4-6 Cups vegetable stock

Garnish:

• 1 Tbsp pecorino/parmesan cheese 
• Fresh ground pepper
• Lemon wedge

Garden Veggie Soup

Prep: 10 minutes
Cook: 30 minutes

Ingredients:

• 1 whole russet potato peeled
• 1 can diced tomatoes or about a cup of diced tomatoes
• 1 zucchini
• 3 celery stalks
• 2 large carrots
• 1/2 cup chopped broccoli (use the stems, just peel them)
• 1 cup green beans (end removed)
• 1/2 cup green cabbage
• 1 cup onion or 1 onion
• 4 clove garlic
• 1 tbsp olive oil
• 1-2 bay leaves
• 1 tbsp fresh squeezed lemon juice if you have it
• 1/2 tsp dried parsley
• 1/4 dried oregano
• 1/4 dried basil
• 1/4 tsp mustard powder
• 1/2 tsp coriander powder
• 1/4 cumin powder
• 1/2 tsp salt
• black pepper to taste

Garnish: fresh parsley and pecorino or parmesan if you have it on hand

1. Prep all vegetables by chopping and dicing.
2. Heat oil in pan for about 30 seconds, add onion and garlic and saute on medium for about 3 mins.
3. Add carrots and celery and saute for an additional 2 minutes or until onins are completel translucent.
3. Add spices and saute for 1 minute, then add broccoli and green beans. After about 2 minutes add remaining ingredients including veggies and bay leaves and saute for an additional 3 minutes.
4. Add vegetable stock or bullion with water and let it simmer uncovered for 15 minutes.
5. Cover soup and let it simmer for an additional 10 minutes. Lift cover and simmer for 5 minutes and let it rest with heat off for 3-5 minutes.