Recipe: Spicy Mixed Vegetable Soup (Squash, Potato, Corn, Lentil, Purple Kale)

I had a bunch of things form the market this weekend and a little tickle in my throat, so I decided to make myself a soup.

INGREDIENTS:
1 medium-large Butternut Squash; peeled, cored and chopped
1 large Onion, diced
2 cloves Garlic, minced
1 Red Pepper, cored and chopped
3 medium Potatoes, peeled and chopped
1 1/2 tbsp Vegetable Oil
1 1/2 tsp Sea Salt
1/2 tsp Cumin
1/2 tsp Pepper
1 can Lentils, divided
4 cobs Corn, de-cobbed
1 bunch Purple Kale, stemmed and chopped
12 cups Water, approximately 

 In a large stock pot, heat oil and add squash, onion, garlic and peppers. Heat until soft.

 Add spices and stir to coat. Add enough water to fill the pot up about half way (app. 12 cups) and bring to a boil.










 Add 1/2 can of lentils and reduce heat to a simmer until potatoes become soft. Put a hand blender at the bottom of the pot and blend until it becomes smooth and sort of creamy like this:

If it's too thick, add a little more water. If it seems thin, it will thicken as time goes on.

Add the rest of the lentils and the corn and cook on medium for 5-10 minutes. Add the kale and simmer until it softens up. After that, you can eat immediately or simmer to allow the flavours to mix a little better.

Sunday Brunch: Corn Muffins

This recipe was from my mother's file, with minor adjustments for veganism.



INGREDIENTS:
1 cup Flour
1/2 cup Sugar
1 tbsp Baking Powder
1 tsp Salt
1 cup Cornmeal
1/2 cup Margarine
1 Egg Replacer
3/4 cup Soy Milk


Preheat oven to 375F.

Combine dry ingredients except cornmeal, then gently stir in cornmeal. In a separate bowl, combine the rest of the ingredients and beat until margarine is in small chunks. Mix wet and dry and stir until just mixed. Spoon into greased muffin tin to about 2/3 full, bake for 15-20 minutes or until knife comes clean and top is lightly golden.