Stevenson Landscaping


Here are some of our favorite recipes, packed with nutrition and wholesome goodness!

If you’ve got a healthy or green recipe you’d like to share, please contact us to have it listed on the website!

(Gluten Free) (Vegetarian, Vegan)


  • 2 tablespoons olive oil or ¼ cup water
  • 1 small onion, diced
  • 3 large carrots, sliced or diced
  • 2 stalks celery, sliced
  • 2 cloves garlic, minced
  • ½ teaspoon thyme
  • ½ teaspoon rosemary
  • 3 cans (15 ounces) white beans (cannellini, great northern, or chickpeas), drained and rinsed
  • 4 to 5 cups low sodium vegetable broth
  • 2 tablespoon tahini
  • 1 to 2 lemons, juice of 1
  • salt and pepper to taste
  • fresh chopped parsley, to serve


In a large pot, heat oil or water over medium heat, add onion, carrots, and celery, saute for 7 minutes. Add garlic, thyme and rosemary and cook 1 minute more. Add the white beans, vegetable broth, tahini, and salt + pepper, give a good stir, bring to a boil, reduce heat to low and cover, then let simmer for 10 minutes, stirring occasionally. Remove from heat, add lemon juice and let cool a bit before serving. The broth will thicken upon standing. Season with more salt, pepper or herbs as desired.

Source: simple-veganista

(Gluten free) (Vegetarian)


  • 1.5 cups pumpkin, puréed
  • 1 bag split peas
  • 1 medium yellow onion, diced
  • 2 red bell peppers, diced
  • 1 can gluten free or standard condensed cream of mushroom soup
  • 3 cups water
  • 1 tablespoon oregano
  • 1 tablespoon thyme
  • 1 tablespoon nutritional yeast per serving (optional)


Soak split peas for 4 hours or overnight. In a large pot, add 3 cups drinking water with pumpkin purée. Bring to a boil, then reduce to a simmer and cook for 1 hour. 40 minutes after simmering, add the onion, bell pepper, and herbs. Top each bowl with a tablespoon of nutritional yeast to add a cheesy/nutty flavor and extra nutrients, if you’d like.

Source: Ashley Rogers


*DID YOU KNOW? Publix and Panera use chicken stock in their soups!


  • 1 tablespoon + 4 tablespoons unsalted butter, divided
  • 1 medium yellow onion, diced small
  • 1 to 5 cloves garlic (I like a lot), minced finely
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium vegetable stock (chicken stock may be substituted)
  • 2 cups half-and-half or milk
  • 1 cup diced matchstick carrots
  • 2 cups diced broccoli with or without stems
  • Salt and pepper to taste
  • 8 to 10 ounces high quality extra-sharp cheddar cheese, grated (grating your own is best)
  • Bread bowls (optional)
  • Clean towel (optional, for bread bowls)


In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is translucent, about 4 minutes. Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside. In a large pot, add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. This important step creates a roux to thicken the soup properly. Slowly add the vegetable stock and half-and-half, whisking constantly. Allow mixture to simmer over low heat for about 15 to 20 minutes, whisking intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic, and salt and pepper to taste. Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently. While continuing to simmer, cut a circle in the tops of bread bowls and carefully scoop out tops to keep in tact, then reinsert back into bread bowl. Add bread bowls to the oven and bake at 350° for only 10 to 12 minutes, or according to packaging. Turn off oven and remove bread bowls, covering with a clean towel to keep warm. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, 1 minute or more. Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Soup stays good for 5 to 7 days in the refrigerator, best reheated in microwave.

Source: averiecooks

(Gluten free) (Vegetarian)


  • Kale leaves (3 to 4 full, mature leaves per serving)
  • Organic butter
  • Lemon or Lime
  • Parsley
  • Garlic salt
  • Other favorite spices and herbs (optional)


In a pot with a steam basket, add chopped kale (fresh is best!) Steam for 7 minutes, or until cooked to your liking. Remove from steam, and drain steaming water. Re-add kale to pot and add the butter, allow to melt, then add the steamed kale, lemon (or lime) juice, parsley, garlic salt, and other spices if you so care to. Mix and combine until kale is sufficiently smothered. Serve, and enjoy!

Source: Jerry Stevenson