Easy Read Recipes by Leanne Foreman
Real food recipes in an easier format that makes it as easy as possible for as many as possible to read and follow a recipe.
The addition of fresh ginger gives a normal Sweet Potato Soup an extra boost of flavour and nutrition. The seed and herb gremolata topping adds colour, texture, flavour, and some protein.
Another soup on this website that uses Sweet Potato is the Cream of Sweet Potato and Ginger Soup by Executive Chef Matthew McTigue of the El Tovar Hotel restaurant located on the rim of the Grand Canyon. It is a little different because Chef McTigue uses powdered ginger instead of fresh. Both are delicious!
This easily made Cream of Potato and Broccoli Soup has the nutritional goodness of potato and broccoli with the protein boost and indulgence of brie cheese.
If you like broccoli in a soup then also try my Broccoli and Fennel Soup or my Fresh Pea and Broccoli Soup.
I am always careful with the stock I buy as I want to avoid “yeast extract” as it is one of the many forms of MSG.
Go here if you are curious as to the difference between broth, stock, and bone broth. The article provides a clear distinction between the three, however, I must add that I am not a fan of the ingredients in this brand. A quality broth will add even more goodness to this recipe.
If broccoli is not your favourite then simply replace it with cauliflower. Broccoli and cauliflower are the two vegetables that I definitely buy as organic. For a start, it is too difficult to wash away all the pesticides from all the little spaces between the florets.
This bone broth recipe, courtesy of Sherwood Rd Organic Meats. makes it easy to make your own nutritious and healing bone broth instead of relying on the pre-packaged stocks and powders that are full of unnecessary additives.
Knuckles or marrow bones are recommended as the best to use for making this broth.
I actually cooked mine in a slow cooker. I left it cooking for 24 hours in order to extract as much goodness from the bones as possible. I now have 2-cup containers in my freezer ready for any recipe that asks for beef stock or broth like my Super Easy Slow Cooker Moroccan Beef or my Gluten Free Swedish Meatballs.
Kellie Foster from The Kitchn, asserts that “bone broth can be used for any type of cooking, just like you’d use stock or traditional broth, although it’s also wonderful for sipping warm”. See her article here if you want to know the difference between broth, stock, and bone broth. To summarize, bone broth is cooked the longest and is the most nutritious.
I am excited to include this Cream of Sweet Potato and Ginger Soup recipe in my collection. It holds very fond memories of my recent vacation to the Grand Canyon. Imagine eating dinner while watching the warm smile of the sunset putting the Canyon gently to sleep after a long hot day.
This Soup recipe comes from the historic El Tovar Hotel restaurant, which is located on the rim of the majestic Grand Canyon.
The first mouthful of this lovely soup had me wanting more. So much so, I was reluctant to share with my dinner companion, and we always share. I’m thrilled that Executive Chef Matthew McTigue was kind enough to pass it onto me.
The ginger provides a subtle warming flavour that is a delightful variation of traditional Sweet Potato Soup.
If you have a lot of sweet potatoes you could also make the Pumpkin Hummus recipe and substitute the pumpkin with sweet potato.
Sweet potatoes are a good source of
If you want your family to eat more broccoli, then try this Fresh Pea and Broccoli Soup. The sweetness of the peas mostly disguises the taste of the broccoli.
You could gradually introduce this soup by firstly cooking my Fresh Pea Soup, then this Fresh Pea and Broccoli Soup, then perhaps they will try my Broccoli and Fennel Soup. The more greens in the diet, the better!
For the little ones, add a bit more of the powdered greens and name it “Hulk Soup”! Powdered greens are found in the health food stores and in most supermarkets now. They are usually a mix of spirulina, alfalfa, barley grass, etc. They give an extra boost of the all-important minerals found in natural green foods.
An easy asian noodle soup by Little Acre Mushrooms using oyster mushrooms, bok choy and either ramen or gluten-free soba noodles.
For other asian style recipes try my Asian Style Coleslaw, Thai Coconut Chicken Soup or Vegan Pad Thai Salad.
Oyster Mushrooms have a fluted cap that resembles an oyster shell. They have a mild nutty flavour and are usually a creamy beige or pink in colour. However, since I live Queensland, Australia, I have used the Queensland Gold variety that I actually grew myself using a growing kit from Little Acre Mushrooms.
Choose mushrooms that have a dry surface and free of brown spots. Store them in a brown paper bag in the lowest section of the refrigerator. They don’t need washing; simply wipe any dirt away with a damp cloth before cooking.
Bok Choy, a.k.a. Pak Choy, Bok Choi, Chinese White Cabbage, has a sweet cabbage flavour and both the green and white parts are edible raw or cooked.
Ramen Noodles are made from wheat, whereas Soba Noodles are made from buckwheat so are therefore gluten-free.
If you are using the boiled egg, the egg can be cooked in the noodle water by adding them for the last 4 or 5 minutes for soft boiled. Remove them with a slotted spoon and plunge into some cold water to make them easier to peel.
Another way is to crack the eggs into the simmering broth once the bok choy is added. Cover with a lid to help it cook quickly. Have a look here for inspiration!
Tom Kha Gai is a coconut milk based Thai soup that has the delicate infused flavours of galangal, lemon grass and kaffir lime leaves. “Tom” means to boil, “Kha” means galangal and “Gai” means chicken.
This soup is my all-time favourite. Whenever I have a dinner party, this is the soup I serve and it never fails to impress. I don’t know why I don’t cook it more often, as it is quick and easy to prepare once all the ingredients are on hand.
A beautiful blend of fresh ingredients makes this light Laksa soup the perfect lunch or light dinner. If I had known Laksa soup was this easy to make from scratch, I would have been making it long ago.
Choose the size of the red chilli that will give you the heat you want – as a rule of thumb, the smaller the hotter, and adding the seeds will make it even hotter. Using a deseeded long red chilli makes it a very mild laksa. If you start mild and want to add extra heat at the end, use small amounts of bottled chilli paste until you get it to your liking.
If you are an omnivore and prefer meat to tofu, simply add small pieces of chicken thighs alone in step 7, simmer for 5 minutes, add the green beans and baby corn, and then simmer a further 5 or more minutes depending on how crunchy you like your beans.
You might like to squeeze some lime juice over the finished product.
Luba Pavia from Cook Vegetarian kindly contributed this recipe and photo. More of her vegan and vegetarian recipes can be found on Instagram and Facebook @cook.vegetarian. She has over 116K followers on Instagram so she must be doing something right.
This recipe is just one from the Easy Read COOK VEGETARIAN Recipes eBook that we have collaborated on. Click on the book title to check out the preview!
The nutrients in broccoli are great for the brain and the fennel in this broccoli soup gives the soup a subtle enticing flavour. This recipe couldn’t be much easier!
If it suits your diet, chicken stock can be substituted for the vegetable stock.
This is a quicker, fresher version of the usual split pea soup. Once all the ingredients and utensils are gathered, it can be on the table in 20 minutes.
If you follow a Dairy-free, Vegan, or Paleo diet, use coconut yoghurt instead of dairy cream or yoghurt, or leave it out altogether.
