Recipe by CJ
"A country, vegan, root-vegetable lentil soup perfect for that cold October night snugglin' and nuzzlin' up with your hubby or wifey. A lil' Johnny Cash or Zac Brown in the background won't let ya down! Root, hog, or die with this-a-here rootin', tootin', high-falutin' superfood soup! Serve over quinoa or basmati or brown rice."
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yellow potatoes (such as Klondike Goldust®), cubed
1 (10 ounce) package
frozen chopped spinach, thawed and drained
water, or amount to cover
Cindy's Magical Motorvatin' Spice Mix:
chopped fresh basil
sea salt and ground black pepper to taste
I made this soup as written and it is delicious! It was a perfect dinner for a chilly night. I will make it again and add some chopped onion because I love onions, but other than that, it's great just as it is! Thanks for the great recipe!
I was so excited to try this recipe given the 5 star rating average. HOWEVER, after the 8 hours of anticipation, I was left very disappointed that the flavor was quite bland.
Not worth the time, $$, or effort. So sad. :(
Fantastic!!! Made according to recipe instructions except I added 1/2 onion and 2 veggie boullion cubes. Served with naan and Little Penguin Shiraz.
As I rate this, I'm snackin' on it for breakfast with some fresh baked bread. I added half a diced onion and a ton of chopped kale. Didn't have chili powder so I used extra cayenne and a bit too much of my favorite hot sauce. The final product was too spicy for my taste but a dollop of sour cream perfected it. This is a great recipe with lots of room to play with the ingredients. Next time I'm thinking of a mushroom medley in there.
After reading the other reviews I added kale and onions to this recipe. We served it over brown rice. Although everyone in my family ate this, no one asked me to make it again. It has a lot of flavor, but just seemed like something was missing and I'm not sure what. I put a splash of balsamic vinegar in my bowl and thought that improved the flavor a bit. If I ever cook this again I will probably try adding tomatoes to the recipe for a richer, tangier flavor.
I made this for dinner last night. It smelled so good cooking all day. I did add some onions, but other than that I fixed it as directed. My son loved it and took a large container home with him. I just had a bowl for lunch today and it was so delicious!
I'm trying to stick to the Mediterranean Diet and lower my cholesterol, so this recipe DEFINITELY fits my dietary needs right now. To my dismay, my husband brought home about 5-6 pounds of turnips when he came home one day from work! What on EARTH am I supposed to do with turnips? This was what I thought on Friday. Well, I looked at your website and knew I'd figure it out. Thank you SO MUCH for posting this recipe! It will be used again in my house and I won't shy away from turnips in the future. I thought that the cinnamon added an interesting flavor and I really didn't even notice the bitterness of the turnips. I added a little bit of diced onion and also a bay leaf that I shredded up. My husband suggested that I add chicken to this in the future and we'll see what the leftovers are like tomorrow with the chicken that I added to this soup. It sounds like this is a vegetarian soup, but I added about one piece of baked chicken to this. THANKS AGAIN, CINDY!
Great stew for a healthy appetite. Photo attached.
* Percent Daily Values are based on a 2,000 calorie diet.
Cindy's Snappy Sensational Superfood Soup
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 21
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