Tag Archives: Vegetarian Soup

Creamy White Bean and Sun Dried Tomato Basil Pesto Soup

This is a comforting and extremely flavorful soup, the white beans give this soup it’s  heartiness and the sun-dried tomato basil pesto gives it a rich flavor.


Measure the white beans and sort thru to make sure there are no rocks then rinse and drain

Add 12 cups of water and bring to a boil on med-high heat, continue boiling until beans are soft adding the water as the beans soak it up

Make the pesto (I often make this the day before) make sure to puree really well

Dice the onion and mince the garlic, put them into a saute pan with 3 tablespoons of olive oil and heat on med-low heat

Saute until really soft and the garlic is beginning to become golden then add the wine and bullion cube, saute until syrupy.

Take some of the bean water and mix it with the yogurt or sour cream otherwise it wont dissolve very well

When the beans are cooked add the onion mix, pesto and spices


Recipe - Approx. 10 – 12 servings

  • 3 Cups Dried White Beans
  • 12 + 8 Cups Filtered Water
  • 1/2 White Onion
  • 2 Cloves Garlic
  • 5 Tablespoons Extra Virgin Olive Oil
  • 1/3 Cup Dry White Wine
  • 1 Vegetable Bullion Cube
  • 1 Recipe Sun Dried Tomato Basil Pesto
  • 1 Cup Greek Yogurt (Greek is much creamier than regular yogurt) or Sour Cream
  • 1/2 Fresh Squeezed Lemon Juice
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Cayenne Pepper
  • 1 1/2 Tablespoon Sea Salt or to taste
  • 1/2 Teaspoon Black Pepper

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Butternut Squash Soup Topped with Cilantro Coconut Gouda Pesto

This is a unique take on a butternut squash soup with the cilantro coconut gouda pesto.  I made the soup a savory style instead of the classic slightly sweet style.


Start by making the Cilantro Coconut Gouda Pesto

Preheat the oven to 400 degrees

Cut off the stem and the bottom of the squash and peel with a peeler.  Cut in half and scoop out the seeds then cut in to approx. 1 inch chunks and put in to a bowl with 2 tablespoons of each olive oil and wine.  Toss together coating the squash

Put the squash on a baking sheet and bake on the middle rack for 25 minutes then move to top rack for 10 minutes

While the squash is baking, dice the onion and mince the garlic  (or use a garlic press)

Saute the onions, the garlic and olive oil.  Heat on med heat until onions are soft

Add the wine and bullion cubes the stir until wine is reduced and set aside

When the squash is done let cool then puree in a food processor or blender with the onions

Transfer to a soup pot and add the remaining ingredients and cook until hot.

Mix a 1/2 a teaspoon of pesto with 1/2 teaspoon olive oil per cup of soup (or more if you like) and drizzle on top and sprinkle with paprika


Recipe - Serves approx. 6 – 8 servings

  • Cilantro Coconut Gouda Pesto
  • 1 Butternut Squash
  • 1 Yellow Onion
  • 1/3 Cup Dry White Wine
  • 1/4 Cup Extra Virgin Olive Oil
  • 2 Unsalted Vegetable Bullion Cubes
  • 2 Cloves Garlic
  • 4 Cups Filtered Water
  • 4 Tablespoons Butter (optional)
  • 1 1/2 Teaspoons Sea Salt or to taste
  • 1/2 Teaspoon Paprika
  • 1/4 Teaspoon Cayenne Pepper
  • 1/4 Teaspoon Black Pepper

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Yellow Moong Dal Soup

 Yellow Moong Dal soup is a staple in India made from a yellow split lentils with very limited spices.  It is not only really tasty but super nutritious!


 Soak the dal for a 1/2 hour in 12 cups of water

While the dal is soaking, dice the onion, mince the garlic (or use a garlic press) grate the ginger and mince the serrano peppers and set aside

In a saute pan on med heat add the cumin seeds and mustard seeds stir until a bit of popping or fragrant

Next add the onion, the garlic and olive oil.  Heat on med heat until onions are soft

Add to the onions the wine, bullion cubes, and ginger.  Stir until wine is reduced and set aside

Core the tomatoes and cut in half then with the cut side grate on a cheese grater and discard the skins

When the dal is ready to cook add the turmeric, tomato and chili and bring to a boil then immediately turn down to medium heat and cook the dal for 20 – 30 minutes or until soft

Add 2 more cups of water to the onions to get all the flavors from the pan and add to the dal

Add the lemon juice and cook for a few more minutes to incorporate flavors

I puree this soup but you can leave it if you like more texture

Garnish with chopped cilantro (optional)


Recipe - 8 – 10 Servings

  • 3 Cups Yellow Moong Dal ( Yellow Split Lentils )
  • 14 Cups Filtered Water
  • 4 Large Tomatoes
  • 1 White Onion
  • 3 Tablespoons Extra Virgin Olive OIl
  • 1/3 Cup Dry White Wine
  • 1 Inch Ginger
  • 6 Cloves Garlic
  • 2 – 3 Serrano Chilies
  • 3 Vegetable Bullion Cubes Unsalted
  • 2 Tablespoons Turmeric Powder
  • 1 Tablespoon Yellow Mustard Seeds
  • 1 1/2 Teaspoons Cumin Seeds
  • 1 Teaspoon Chili Pepper Flakes
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 2 Tablespoons Sea Salt or to taste
  • Cilantro (Optional)

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Mexican Style Split Pea Soup

This is a different take on the classic split pea soup that you will love!  It is a bit spicy and slightly smoky from the chipotle hot sauce and is very flavorful with the addition of purred roasted poblano.


 First roast the poblano and put in a covered dish to steam

 Start by measuring and sorting thru the peas to make sure there are no rocks.  Rinse them and add the 13 cups of filtered water.  Cook med-high heat and bring to a boil then reduce heat to medium and simmer for 45 minutes to an hour

Remove stem and seeds from poblano and set aside

Start the chipotle hot sauce  or make the day before. ( We also use it in our 4 Bean Vegetarian Chili )

Chop the onion in small pieces and mince the garlic and serrano peppers then add to a saute pan with the olive oil and cook on med-low heat.

Continue to check the onions and cook until soft and then add the white wine and bullion cubes

Cook until syrupy

Continue with the chipotle hot sauce

When the peas are cooked add the chipotle and poblano in a food processor or blender along with half the peas and puree.  ( You can leave the peas if you like more texture or even puree it all )

Pour back into the pot and add the corn, pico de gallo and salt

 Garnish with minced fresh red bell pepper


Recipe - 8 – 10 Servings

  • 3 Cups Dried Split Peas
  • 13 Cups Filtered Water
  • 1 Cup Chipotle Hot Sauce
  • 1/2 White Onion
  • 2 Poblano Pepper
  • 2 Cups Pico De Gallo (Optional, but soooo good)
  • 1/2 – 1 Cup Fresh or Frozen Corn (Optional)
  • 3 Cloves Garlic
  • 1 – 2 Serrano Peppers
  • 1/3 Cup Dry White Wine
  • 2 Bullion Cube salt free
  • 2 Tablespoons Sea Salt

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Caramelized Herb Tomato Soup

Such a garden fresh silky tomato soup that is warm & comforting.  There is no need for cream with the added flavor of the roasted tomatoes and fresh basil!



Start by making the Caramelized Herb Tomatoes, using the amount of tomatoes below, cut in thirds

Bake for 40 minutes on 325 and 10 minutes on 400, so you have more water from the tomatoes than you would if you fully caramelized them

When the tomatoes are done let cool then peel off the skins

While the tomatoes are in the oven dice the onion then add to a large sauce pan with the olive oil.  Saute until soft then add the wine and reduce until syrupy.  Set aside

 Add everything to a food processor or blender in 2 batches and puree until smooth.

Pour back in to the sauce pan, cook until hot.

Enjoy with Crostinis or a grilled cheese sandwich : )


Recipe - 2 to 4 Servings

  • 8 Large Tomatoes
  • 1/2 White Onion
  • 1/3 Cup Dry White Wine
  • 1 Cup Filtered Water (Optional)
  • 2 Tablespoons Extra Virgin Olive Oil
  • 3/4 Teaspoon Sea Salt or to taste
  • 1/4 Teaspoon Black Pepper

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Roasted Poblano White Bean Soup

 This thick creamy soup is perfect for those fall and winter days.  The roasted poblano peppers add such a depth of flavor and the jalapeno pepper add just a touch of heat.  It is perfect with some crunchy crostinis.


Rinse the white beans then add the 12 cups of water.  Cook on med-high heat for approx 1 1/2 hours or until soft

White Bean Soup Roasted Poblano Cilantro Salsa - Recipe-at-cali-zona.com

While beans are cooking make the Roasted Poblano Cilantro Salsa.

 Roast the 2 poblano at the same time you roast the Poblanos for the salsa

Remove the stems and seeds from the poblanos and cut into small cubes and set aside until the beans are cooked

Dice the jalapeno

When the beans are soft add the 4 cups of water and turn down to medium heat.   In a small bowl add some bean water and the bullion cubes and mash the best you can then add to the beans along with everything else and stir in the cheese a little at a time


Recipe – 8 – 10 Servings

  • 12 Cups Filtered Water plus 4 Cups
  • 1 1/2 Cups Dried White Beans
  • 1 Recipe Roasted Poblano Cilantro Salsa
  • 2 Poblano Peppers
  • 1 Jalapeno Pepper
  • 2 Cups Shredded Jack Cheese (Optional)
  • 2 Cloves Garlic
  • 2 Vegetable Bullion Cubes Salt free
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Tablespoon Sea Salt or to taste
  • 1/8 Teaspoon Black Pepper or to taste

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Potato Cheddar and Roasted Pepper Soup

This soup will satisfy your comfort food cravings.  Potatoes have more potassium than a banana and are high in vitamin C, fiber and iron.

Potato Cheddar and Roasted Pepper Soup - Recipe at cali-zona.com

Start by peeling the potatoes and cut into cubes

Place the potatoes in filtered water on high heat, bring to a boil, reduce heat to medium and cook for 10-15 minutes or until potatoes are tender.

Test the potatoes with a fork and keep an eye on them so as not to over cook.

Dice the onion and mince the garlic ( or use a garlic press) add to sauté pan with olive oil and sauté until soft.

Add wine and cook until reduced until it has a syrupy consistency, when done turn off heat

You can roast the peppers at the same time you are sautéing the onions & garlic to save time just make sure to keep an eye on everything.  Or you can wait until the onions are done if you prefer.

Dice the peppers into small cubes and set aside

Take half of the potatoes and some water then puree in food processor or blender

Pour pureed potatoes back in the pot and add the low-fat milk and cheese, cook until cheese is melted

Add the remaining ingredients and Voila!  Yummm!

  • 10 Cups Filtered Water
  • 4 Large Russet Potatoes
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Poblano Pepper
  • 2 Cups Frozen Corn
  • !/2 White Onion
  • 3 Cups Cheddar Cheese
  • 2 Cups Low Fat Milk
  • 1/4 Cup Dry White Wine
  • 3 Tablespoon Extra Virgin Olive OIl
  • 3 Cloves Garlic
  • 1/2 Teaspoon Black Pepper
  • 1 1/2 to 2 Tablespoons Sea Salt or to Taste

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Indian Spiced Red Lentil Soup

This soup has a variety of flavorful and aromatic spices.  It is a vegan soup bursting with flavor!  Serve it with our Coconut Rose Jasmine Rice for truly unique meal.


Put cilantro stems in water and bring to a boil then remove stems (This step is optional)

Rinse the lentils and add to stem broth

Bring lentils to a boil then turn heat down to medium

Add a bit of lentil water to the bullion cubes, mash well then add to lentils

In a sauté pan add grapeseed oil, coriander seeds (you can put the seeds in a coffee grinder if you prefer) cumin Seeds, turmeric, garam masala.

 Sauté on medium heat until fragrant approximately about 5 minutes.

Mince serranos, grate ginger, mince onions, mince garlic and add to pan then sauté until onions are soft

Add tomato sauce and cook on medium low for about 10 minutes then add to cooked lentils and cook for 20 more minutes on low heat.

If you like a smooth texture to your soup you can put all of it in a food processor (blender or hand blender) to puree` or only use half for a slightly textured soup or leave it if you like it that way.


Recipe - 8 to 12 Servings

  • 2 Bunches Cilantro Steams (optional)
  • 12 Cups Filtered Water
  • 3 Cups Red Lentils
  • 1/2 White Onion
  • 2 Vegetable Bullion Cubes
  • 2 – 3 Garlic Cloves
  • 2 Teaspoons Fresh Ginger
  • 2 – 4 Serrano Chilis
  • 1 Cup Crushed Tomatoes (we like Eden in the Glass Jar)
  • 3 Tablespoons Turmeric
  • 1 Tablespoon Garam Masala
  • 2 Teaspoons Coriander Seeds or 1 Teaspoon Powder
  • 1 Teaspoon Cumin Seeds
  • 1 Tablespoon + 1 Teaspoon Sea Salt or to taste
  • 1/4 Cup Expeller Pressed Grapeseed Oil

Red lentils are full of protein, selenium and iron. They are loaded with fiber in fact a half of a cup provides around a third of your daily requirements.  They reduce the risk of heart problems also helpful in lowering cholesterol levels.  Red Lentils also help in the functioning of the digestive system.  They are a nutritional fountain of youth and they help you maintain a healthy immune system.

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Zesty Red Lentil Tomato Soup

This such a great comfort food soup!!!

Zesty Red Lentil Tomato Soup - Recipe at Cali-zona.com

Make the Marinara Sauce and simmer

In a soup pot add red lentils, rinse thoroughly and strain

Add water to the pot, whole cloves of garlic and the bullion cubes then bring to a boil, reduce heat to medium for 30 minutes

 Scoop off the starchy foam

Dice the potatoes and put into a pan with enough water to cover and boil until soft then strain and set aside until the lentils are done

While potatoes are cooking, In a sauté pan add 2 tablespoon of olive oil, carrots & a pinch of salt, then sauté until soft and add to lentils.  You can also steam them if you like

Add tomato sauce after lentils are cooked

Add the potatoes, corn, olive oil and spices

 Simmer for 20 more minutes

Recipe – 8 – 12 servings

  • 3 Cups Red Lentils
  • 12 Cups Filtered Water
  • 4 Small Potatoes
  • 3 Large Carrots
  • 1 Cup Frozen or Fresh Corn
  • 3 Cloves Garlic
  • 2 Vegetable Bullion Cubes
  • 1/4 Cup Olive Oil
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Paprika Powder
  • 1 Tablespoon Sea Salt or to Taste
  • Cayenne Pepper to taste (Optional)

* This soup is really good without the vegetables as well.  For extra tomato flavor double the marinara.

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Sesame Lentil Soup With Pureed Roasted Red Bell Peppers

If you’re someone who doesn’t like brown lentil soups, you must try this one before giving up on them! It is incredibly tasty!


Boil lentils for 25 minutes on medium high heat then add 2 more cups of water

While lentils are cooking Roast OG Red Bell Peppers or use already roasted jarred red bell peppers (if jarred in oil, make sure to drain it)

Slice carrots

Brown hulled sesame seeds in frying pan on medium heat till golden (optional)

Puree red bell peppers in food processor then add puree to soup and stir well

Add toasted sesame oil, brown rice vinegar, soy sauce, sea salt and sriracha hot sauce

In a saute pan add carrots, 1 tablespoon of sesame oil, 1 teaspoon soy sauce

Saute for 5 minutes then cover and let steam for 10 more or until soft

Add the carrots and corn to soup


Recipe - 8 – 12

  • 3 Cups lentils
  • 12 + 2 Cups Filtered Water
  • 4  Roasted Red Bell Peppers
  • 4 Carrots
  • 1 Cup Frozen Corn
  • 1/2 Cup Toasted Sesame Oil
  • 1/4 Cup Brown Rice Vinegar
  • 1/3 Cup Soy Sauce
  • 3 Cloves Garlic
  • 1 Tablespoon Sea Salt
  • 2 Teaspoons Sriracha Hot Chili Sauce (Optional)
  • 1 Cup Sesame Seeds (Optional)

Lentils provide a steady stream of glucose to your brain.  Glucose is a sugar and key source of energy for cells in the body, and is the only fuel your brain can use.  The high fiber regulates the release of the glucose, providing a steady stream of fuel that powers your brain cells, and is a key component in keeping your brain in excellent shape.

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