I'll admit I'm not a huge soup fan but I love finding a veggie soup that is filling with added protein.  This one does it with the addition of red lentils.  It comes from the Penzey's catalog.

Red, Red Soup
Penzey's

1 onion, chopped
1 tablespoon olive oil
2 celery sticks, chopped
2 carrots, sliced
1 head garlic, chopped
1 potato, peeled and diced
1 cup red lentils
4 cups vegetable stock
2 bay leaf
2 lemons
1/2 teaspoon cumin
cayenne pepper, to taste
salt, to taste
fresh parsley, for garnish

​​1. Heat a large stockpot over medium heat.  Add the onions; wait till you can smell them, then add the oil.  Cook for about 5 minutes, or until soft.  Stir in the celery, carrots, half the garlic and the potato.  Cook for a few minutes until the begin to get soft.  Add the lentils and stock to the pan and bring to a boil.  Reduce heat, cover and simmer for about 30 minutes or until the potato and lentils are tender.  

2. While waiting, cut the lemons in half, but don't juice them.  Add the bay leaves, the rest of the garlic and 2 lemon halves, and cook for 10 more minutes. Use tongs to squeeze the juice from the cooked lemon halves, and then remove.  Squeeze the juice from the remaining fresh lemons and stir into the soup.

3. Grab your immersion blender and go to town, or use your blender to get the soup smoothie smooth.  Stir in the cumin, cayenne and salt to taste.  Garnish with parsley and an extra dash of cayenne.

This spice mix came into my life via Crazy Burger's Just Plain Nuts Burger.  I loved the smell of it and these burgers were amazing so I've transferred this to where they belong, on fries and YES...  best fries ever!  I make my fries in my air fryer from the recipe in the book but after drying I season.  Then season again before serving.

​Fry Salt
​Wendy McMillian naturalhealthmag.com
July/August 2011

3 tablespoons salt
2 tablespoons white pepper
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground cumin
2 tablespoons paprika
2 tablespoons chili powder
1 1/2 teaspoons cayenne pepper

​Mix all ingredients to evenly combine.  ​

Apple-Cheddar Soup Better Homes & Gardens

1/2 cup finely chopped onion

1 tablespoon butter

2 medium baking potatoes, peeled and diced

2 cups apple cider

1/2 tsp dried thyme, crushed

dash cayenne pepper

1 medium cooking apple, peeled, coarsely chopped

1/2 cup milk

2 tablespoons all-purpose flour

4 ounces sharp cheddar cheese, shredded (1 cup)

fresh apple slices

green peppercorns

1.  In large saucepan cook onion in hot butter over medium heat until tender. Stir in potatoes, cider, thyme, salt, and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Add chopped apple; simmer, covered, 5 minutes or until potatoes are tender. In small bowl combine milk and flour; stir into soup. Cook and stir until bubbly. Slowly add cheese, whisking until cheese is melted. 

2. Divide soup among serving dishes; top with apple slices and peppercorns. Makes 4 to 6 side-dish servings.

I'm on a mission to get through the rows of cookbooks I have and either use them or find them a new home. 

Browsing through "Vegetarian Planet 350 Big Flavor Recipes for Out-of-This-World Food Every Day" by Didi Emmons I came across an interesting potato salad. 

It's refreshing blend of corn, potatoes and sweet potatoes dressed in s cliantro vinegratte with a suprising ingredient, cucumbers. I think this book is a keeper!