Bauman College Programs

Author Topic: Rosemary Red Soup  (Read 6978 times)

Offline Julia Zaslow

  • Alumni
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  • Posts: 25
Rosemary Red Soup
« on: January 05, 2007, 08:54:54 PM »
I came across this recipe while perusing the Bastyr University website. It is from Feeding the Whole Family, a book by faculty member Cynthia Lair. I tried it for the first time and tested it on my classmates just before the holidays, and its gorgeous red color, texture, and rosemary-infused flavor made it a big hit. A couple of folks mentioned that it would make a nice Valentine's Day soup as well, due to the rich red color. On a whim, I served it with a dollop of cultured Crème Fraîche, which turned out to be a quite delicious.

Rosemary Red Soup

Ingredients:

  • 3 medium carrots
  • 2 beets
  • 1 Tbls extra virgin olive oil
  • 1 large onion, diced
  • 2 Tbls fresh rosemary or 2 tsp dried
  • 1 Tbls fresh oregano or 1 tsp dried
  • 1 cup dried red lentils
  • 2 bay leaves
  • 6 cups water or stock
  • 2-3 Tbls light miso

Directions:

Scrub and chop carrots and beets. Heat oil in a soup pot; add onion and sauté until soft. Add carrots and beets; 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 onion mix; bring to a boil. Lower heat and simmer 40 minutes. Remove bay leaves. Purée soup in a blender or food processor. Dissolve miso in 1/2 cup water and add to soup. Gently reheat before serving.

Preparation time: 50 minutes
Makes 6-8 servings


Offline Catherine McConkie

  • Former Bauman College Faculty Member
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  • Posts: 121
Re: Rosemary Red Soup
« Reply #1 on: January 06, 2007, 11:04:32 AM »
Julia,
This sounds delicious...I'm going to try it for my clients.
Thanks! Catherine

Offline LynneConde

  • Faculty
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  • Posts: 114
Re: Rosemary Red Soup
« Reply #2 on: January 12, 2007, 12:49:04 AM »
Hi Julia,
This soup was so yummy, I do plan to serve it on Valetine's Day.
Best Regards,
Lynne
RN, BSN, PHN, California Alcoholism Counselor, "Kidz Culinary Academy" Program Administrator, Nutritional Consultant Instructor, Childhood Obesity Researcher, "First Fruits Program"

Offline ValerieM

  • Alumni
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  • Posts: 59
Re: Rosemary Red Soup
« Reply #3 on: January 12, 2007, 09:24:49 PM »
Hey Julia!!
I made a variation of this soup tonight and it came out great! I did the same recipe but exchanged sweet potatoes for the carrots and added in fresh sage. This is a very adaptable recipe thank you for posting it Julia!

Offline nancybirang

  • Faculty
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  • Posts: 170
Re: Rosemary Red Soup
« Reply #4 on: February 08, 2014, 03:46:22 PM »
Love this Red "Velvet" Soup for Valentines day-2014
Board Certified, Holistic Nutrition
Registered, National Association of Nutrition Professionals
Bachelor of Science, Medical Technology
Licensed Clinical Laboratory Scientist

Offline sonjam198

  • Alumni
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  • Posts: 2
Re: Rosemary Red Soup
« Reply #5 on: February 11, 2014, 04:51:57 PM »
Hi,

This looks very delicious.   If anyone has a soy or wheat intolerance, there is a company that makes soy free and gluten free miso. http://www.southrivermiso.com/store/p/28-Miso-Tamari-Azuki-Bean.html

Thank you for sharing!  I will certainly try this before Valentine's Day.
-Sonja