Recipes - Soups

A fairly traditional Indian curry, served over rice.

1. Preheat the oven to 350 degrees and chop potatoes and eggplant into strips about the size of a pinky finger. (Eggplant and sweet potato should be peeled.)
2. Toss the potatoes with the jalapeño peppers, salt and olive oil before baking for 20 minutes.
3. While the potatoes bake, add the boiling water, green beans and eggplant to the cooker-warmer and set the temperature to 10 (High).
4. When the potatoes are done and the green beans are tender but crisp, combine all ingredients and reduce the temperature to 5 (Medium).
5. Cook for a half hour.

To prepare the chutney, combine all ingredients in a blender and process until smooth (about 3 minutes).

Makes 32 cups / 50 servings.
Gluten-free, Soy-free

This chili is not very spicy but has an rich flavor. Make sure to use a high quality chili powder!

1. Place tomatoes, spices and all vegetables into the cooker-warmer and set the temperature to 10 (high). Boil until vegetables are softened, about two hours.
2. Add undrained black and kidney beans and cook for another two hours.
3. Once the chili is cooked, reduce the temperature to 8 (medium-high). The chili will continue to cook down and improve as it sits.

Makes ?? cups / ?? servings.
Gluten-free, Soy-free

A veggie heavy lentil stew, served over rice with chutney (see recipe above).

1. Combine pre-soaked lentils, water, diced tomato, sugar, curry, salt, mustard, and turmeric in the cooker-warmer and set the temperature to 10 (High).
2. Preheat the oven to 350 degrees and place the eggplants and jalepenos onto a baking sheet with a half inch of water. Bake for 30 minutes, until the eggplant skin begins to loosen.
3. While the eggplant bakes, trim the green beans and cut them into one inch segments. Mix and sauté the beans and carrots until they start to become tender.
4. Blend half of the lentil and tomato mix with the roasted jalepenos to a smooth consistency.
5. Peel the eggplant and coarsely chop it. Remove the jalepeno seeds and dice the peppers. Toss both into the cooker-warmer along with the cooked green beans and carrots.
6. Cook for an hour before adding the shredded coconut and lemon juice.

Makes ?? cups / ?? servings.
Gluten-free, Soy-free

1. Cook rice according to product specifications.
2. Saute chopped shitaki and onions in olive oil until both begin to brown. Remove from heat.
3. Saute carrots, garlic and celery until tender. Add rice and 6 quarts of water. Bring to a boil for five minutes and then remove from heat.
4. Combine miso, nutritional yeast and remaining 3/4 quarts of water to create a paste.
5. Mix miso into the soup and serve. Add steamed peas individually to each bowl as garnish.

Makes 40 cups / 53 servings.
Gluten-free, Soy-free

To prepare this recipe in the cooker-warmer, you should soak the peas overnight. Place dry peas and water in a cooker-warmer sleeve and refrigerate for at least 8 hours.

1. After the peas are soaked, add the other ingredients except sweet potatoes. Set the temperature to 10 (high) and boil the soup for two hours (until peas and vegetables are tender).
2. While the soup boils, preheat the oven to 325 degrees.
3. Slice the sweet potatoes in half and place them face down on a baking sheet with a 1/4 inch of water. Bake for 30 minutes and then cool.
4. Chop the sweet potato coarsely and add it to the cooked coup.

Makes XX cups / XX servings.
Gluten-free, Soy-free

1. Cut the potatoes into quarters (or eighths, if they are very large) and slice them thinly, about 1/8 in.
2. Combine the sliced potato and water in the cooker-warmer and set the temperature to 10 (high).
3. While the potatoes are cooking combine the onions, garlic, ginger, curry powder, oil and salt. Spread the mix on a baking sheet and cook at 325 degrees for about 10 minutes, or until the onions begin to turn clear. do not let this burn!
4. Scrape the curry-onion goodness into the potatoes.
5. Once the potatoes are soft, reduce the temperature to 5 (medium), add the baked onion mixture and remaining ingredients and cook for an hour.
6. Reduce temperature to 4 (medium-low) and serve!

Makes 40 cups / 48 servings.
Gluten-free, Soy-free

1. Preheat oven to 325 degrees. Halve squash and remove all seeds using a scoop. Place squash face down with onions in baking pans and add 1/3 inch water. Bake for 45 minutes.
2. Remove squash meat from skin using a scoop. Peel onion (remove all charred skin) and coarsely chop.
3. Place everything except lime juice into a food processor, reserving half of roasted vegetables. Blend thoroughly until no chunks remain.
4. Place pureed soup base into the cooker-warmer and set the temperature to 10 (high). While the soup cooks, coarsely chop the remaining squash and finely chop the remaining onion.
5. After the soup base has cooked for one hour, add the chopped squash, onion and lime juice. Reduce the temperature to 5 (medium).

Makes ?? cups / ?? servings.
Gluten-free, Soy-free

1. Preheat oven to 325 degrees. Mix onions and garlic on two baking sheets with olive oil on each. Bake until the onions become soft and translucent.
2. While the onions cook, pour all other ingredients into a soup sleeve and cook on 10 (High).
3. Add the cooked onions to the soup and cook for one hour.
4. Serve with 2 croûtons (in a cup) or 5 croûtons (in a bowl) and a spoonful of nutritional yeast

Makes ?? servings.

1. Combine half of ingredients in the food process and blend thoroughly. When the mixture has been reduced to a diced consistency (no pieces larger than a lentil), add it to a soup sleeve.
2. Repeat with the remaining ingredients.
3. Chill and serve!

Makes ?? cups / ?? servings.
Gluten-free, Soy-free

1. To prepare this recipe in the cooker-warmer, you must soak the lentils overnight. Place dry lentils and water in a cooker-warmer sleeve and refrigerate for at least 8 hours.
2. After the lentils are soaked, add the remaining ingredients except lemon juice and nutritional yeast. Set the temperature to 10 (high) and boil the soup for two hours (until vegetables are tender).
3. Finally, add the lemon and yeast before reducing the temperature to 5 (medium).

Makes 40 cups / 48 servings.
Gluten-free, Soy-free

This soup is best served with a sprig of fresh basil.

1. Preheat oven to 325 degrees. Cut sweet potatoes in half and place face down in a baking pan with 1/3 inch water. Bake until soft (about 45 minutes).
2. While the potatoes cook, combine the onion, garlic, ginger, olive oil and spices in the cooker-warmer and cook at high heat (10) until the onion becomes translucent.
3. With the potato and onion mixtures cooked, combine half of each in a food processor and reduce to a puree. Chop the remaining potatoes into 1 inch cubes and combine all ingredients in the cooker-warmer.
4. Cook the soup for 1 hour before adding the lime and reducing the temperature to medium (5).

Makes ?? cups / ?? servings.
Gluten-free, Soy-free

1. Preheat oven to 325 degrees. Mix chopped onions in about 2 Tbs of olive oil. Place chopped onions on baking sheet. Bake for 10-15 mins (flip onions about every 5 mins) or until onions are translucent.
2. While onions cook, pour half of the tomatoes (mostly the juice, including about 1 1/2 cups of chunks) into soup pot.
3. In food processor, puree rest of tomatoes along with cilantro, garlic, sundried tomatoes, and half of the onions. (will need to do in multiple batches)
4. Add puree and rest of onions to soup pot.
5. Add olive oil, coconut milk, maple syrup, salt and pepper.
6. Set temperature to 8 and cook for 1 hour. Then reduce temperature to 5(medium).

Makes ?? cups / ?? servings.
Gluten-free, Soy-free

This soup is good on its own, but the addition of a fresh cilantro crème to the final product is what makes it unbeatable.

1. Saute the chopped vegetables in olive oil until they are tender.
2. Next, puree half of the veggies with half of the black beans and combine all ingredients except nutritional yeast in the cooker-warmer and set the temperature to 10 (high).
3. Cook for 1 hour.
4. Meanwhile, to prepare the crème, combine all ingredients in a blender. Once the sauce is smooth, chill.
5. When the soup is done cooking, reduce heat, add the nutritional yeast and serve with a swirl of cilantro crème!

Makes ?? cups / ?? servings.
Gluten-free

1. Mix bullion cubes with 3 cups water until dissolves, then add miso and thoroughly dissolve then pour into soup sleeve and add remaining water hot from coffee machine.
2. Add scallions and tofu.
3. Coat seaweed in oil on a baking sheet and sprinkle sesame seeds on top, cook for 5 min @ 325.
4. When its cooled, stack sheets and cut into smallish squares and put in seperate contained to be added as garnish.

Makes ?? servings.