Archive for the ‘soup’ Category

Another fab soup. Definitely a keeper. Warm and hearty. The original recipe called for evaporated milk. Instead, I tried using coconut milk creamer, which I found in my local Whole Foods market. It has zero fat, and did not at all impart a coconut flavor to the soup, just helped to make it creamy. I did all my vegetable dicing in my food processor – everything came out finely chopped, which is perfect for this soup.

Creamy chicken noodle soup (modified by me from The Yummy Life blog – check out the photos of making this soup there – they’re wonderful)

1 tablespoon olive oil

1 garlic clove, minced

1 cup diced onions

1 cup diced mushrooms

1 cup diced carrots

1 cup diced celery

1/3 cup flour

1/2 teaspoon dried oregano

1/4 teaspoon ground black pepper

1/4 teaspoon dried thyme

1/4 teaspoon poultry seasoning

6 cuts fat-free chicken broth

1 teaspoon salt

2 cups cooked shredded chicken

8 ounces So Delicious Coconut Milk Creamer

2 cups uncooked pasta (I used ditalini, but your choice)

Heat a large pot on medium-high, add olive oil. Saute garlic, onion, mushrooms, carrots, and celery until soft, approximate 5 – 7 minutes. Sprinkle flour, oregano, pepper, thyme, and poultry seasoning over vegetables. Cook and stir for 1 minute. Stir in broth and salt; bring to boil. Reduce heat and simmer, partially covered, for 10 – 15 minutes. Add chicken, creamer, and pasta; cook for 10 minutes or until pasta is tender. Taste and add more salt, if needed. Makes 8 servings.

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What could be better on a cool autumn evening than a little heat in the soup bowl? I twiddled a little with sweet and spicy levels in this delicious soup to achieve a nice balance of flavors. The original recipe called for soba noodles, but I used ramen, as that’s what was handy. This was totally delicious.

Spicy ginger chicken noodle soup (modified from a Serious Eats recipe)

24 fluid ounces chicken broth

1/4 teaspoon Sriracha or other chili sauce

1/4 cup soy sauce

2″ piece fresh ginger, peeled and sliced

2 tablespoons brown sugar

1 tablespoon lime juice

3/4 pound boneless skinless chicken breast, cut into 3″ strips

1 cup sliced shiitake mushrooms

3 tablespoons chopped scallions

1 cup sugar snap peas

1 red bell pepper, cut into 1/8″ strips

12 ounces soba or ramen noodles

1/4 cup chopped cilantro

In a large pot, combine broth, chili sauce, soy sauce, ginger, brown sugar, and lime juice. Bring to a boil then cook, boiling, for 5 minutes.

Reduce heat to medium and add chicken and mushrooms. Let simmer for 15 minutes.

While chicken is cooking, fill a medium pot with cold water. Bring water to a boil, and add noodles. Cook for 4 minutes, then drain noodles and set aside.

Add scallions, snap peas, and red pepper to broth. Let cook one minute. Take off heat.

Divide noodles among serving bowls, then ladle in soup. Garnish with cilantro. Makes 4 servings.

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Remarkably good! This recipe calls for beef or lamb, and beef stock. We’re not big beef eaters, so I made this chicken-themed. It was awesome.

Moroccan chicken vegetable soup (inspired by this recipe)

2 tablespoons extra virgin olive oil

1 medium onion, finely diced

2 teaspoons ground turmeric

1 pound boneless chicken breast, cut into 1/2″ cubes

6 cups chicken broth or water

1 14-ounce can diced tomatoes

2 small turnips, peeled and diced

2 (I used 4) carrots, diced

2 stalks celery, leaves included, thinly sliced

pinch of saffron threads

12 sprigs flat-leaf parsley

8 sprigs fresh cilantro

1 large zucchini, cut into 1/4″ dice

2 ounces angel hair pasta, broken into small pieces, about 1/2 cup

1 – 2 teaspoons salt

1/2 teaspoon freshly ground black pepper

Heat oil in a Dutch oven over medium-high heat. Add onion and turmeric; stir to coat. Add chicken and cook, stirring occasionally, until the onion is tender, 4 – 5 minutes. Add broth (or water), tomatoes and their juice, turnips, carrots, celery, and saffron.

Tie parsley and cilantro sprigs together with kitchen string and add to the pot. Bring soup to a boil. Cover and reduce to a simmer; cook until the chicken and vegetables are tender – about 45 minutes.

Stir in zucchini and cook, covered, until soft, 8 – 10 minutes. Add pasta and cook until soft, 5 minutes.

Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon and increase if needed), and pepper.

Serve with sprinkled parsley and/or cilantro, if desired. Makes 8 servings.

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One last warm soup for spring. The green veggies really impart a fresh taste and a light soup for the season.

Spring soup with fava beans, fennel, and leek (from Cafe Liz)

1 onion, chopped

canola oil, for saute-ing

1 fennel, cut into thin slices (3 cups)

1 small leek, cut into thin slices (3 cups)

2 cups peeled fava beans

4 – 6 garlic cloves

2 teaspoons salt

1/4 teaspoon fresh black pepper

1/4 teaspoon turmeric

1 1/2 teaspoons fresh basil leaves

Pour a little oil into a pot and saute the onion. Add the fennel and leek, and saute until the veggies soften. Add the fava beans and the rest of the ingredients, and top off with about a quart of water. Boil until the beans soften, about 10 minutes. Makes 4 servings.

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For a chilly damp spring day like we had last week, I still yearned for some warm soup, even though spring is almost over. This soup was perfect.

Cabbage and chickpea soup with fresh basil (from Fat-Free Vegan)

  • 1 onion, chopped
  • 2 carrots, sliced
  • 4 cloves garlic cloves, minced or pressed
  • 6 cups hot water (plus bouillon cubes, below) or vegetable broth (and no bouillon cubes)
  • 3 cubes no-salt added bouillon cubes (or enough to flavor 6 cups of water)*
  • 1/2 head cabbage, chopped
  • 1 15-ounce can diced tomatoes
  • 1 16-ounce can chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
  • 2 teaspoons oregano
  • generous grating black pepper
  • 1/3 cup fresh basil, chopped
  • 2 tablespoons pine nuts, lightly toasted (optional)
  1. Heat a large, non-stick pot. Add the onions and cook, stirring, for about 3 minutes. Add the carrots and garlic and cook for another two minutes. Add all remaining ingredients EXCEPT the basil and pine nuts. Cover and simmer until vegetables are tender, about 25 minutes.
  2. Stir in fresh basil and serve in individual soup bowls, topped with 1 teaspoon of pine nuts, if desired.

Makes 4 – 6 servings.

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The perfect spring soup, for when it’s not quite warm but it’s definitely greening up outside. Delicious.

Springtime minestrone (modified from Eat, Live, Run blog)

1 tablespoon extra virgin olive oil

1 leek, sliced thin

1 quart chicken or vegetable stock

1 bulb fennel, chopped

1 cup small pasta (alphabet or orzo is good)

1 can cannelloni beans, rinsed

1 large bunch rainbow chard, roughly chopped

1/4 pound sugar snap peas, chopped in half

1 cup frozen green peas

a few slices jarred chile pepper, chopped finely

1/4 cup chopped fresh mint

1/2 teaspoon salt

1/4 teaspoon pepper

grated soy parmesan for serving

Heat olive oil over medium high heat in a large pot or dutch oven. Add the leek and cook for 5 minutes, until the leek is bright green and soft.

Add the stock and the pasta and bring to a simmer. Let cook for another 5 minutes and then add the sugar snap peas, chard, beans, salt and pepper. Simmer for only a couple of minutes before adding the chile pepper, peas, and mint. Continue cooking until pasta is just tender.

Ladle soup into bowls and serve with the soy parmesan. Makes 4 servings.

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Favorite soup of the year so far. Outstanding, satisfying, addicting, great textures. And it tasted even better the next day.

Minnesota wild rice soup (from The Pastry Affair) – adapted nondairy by me

1 cup uncooked wild rice

2 tablespoons margarine

2 leeks, diced

3 carrots, diced

4 celery stalks, diced

8 ounces mushrooms, sliced

2 cloves garlic

1/4 cup flour

6 cups chicken broth

2 – 3 chicken breasts, cooked and diced

1/2 cup nondairy creamer

1/4 cup dry sherry

salt and pepper, to taste

Cook the wild rice according to the directions on the package. Wild rice takes about 55 – 60 minutes to cook.

In a large soup pot, melt the margarine and saute the leeks, carrots, celery, mushrooms, and garlic on medium high heat. Cook for about 15 minutes, or until the vegetables have softened, stirring occasionally.

Add the flour and stir until blended into the vegetables. Add the chicken broth and bring to a boil. Once boiling, cover, turn the heat down to low, and simmer for 30 minutes.

Add the wild rice and chicken. Stir in the creamer and sherry. Cook until thoroughly heated. Add salt and pepper to taste. Makes 8 – 10 servings.



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I just loved the idea of this soup, but we both found it to be a bit too tangy. Perhaps the size of the lemons? Maybe only one lemon next time. A very healthy soup.

Tabbouleh soup

28 ounces vegetable stock

1 tablespoon extra virgin olive oil, and extra for drizzling before serving

2 cloves garlic, minced

2 large green onions, green and white parts chopped

1 large tomato, de-seeded and diced

juice of 2 large lemons

1 cup chopped fresh parsley, halved into two portions

1/2 cup chopped fresh mint

kosher salt and freshly ground black pepper, to taste

1 cup bulghur

For the bulghur: in a large bowl, combine 1 cup dried bulghur with enough very hot water to cover (about 2 cups). Allow to sit until tender and the liquid has been absorbed. Drain through a fine mesh strainer, cover and set aside.

For the soup: in a medium stock pot, heat up olive oil. Add garlic and green onions and saute for 1 – 2 minutes. Don’t let the garlic brown. Add vegetable stock, mint, half of the chopped parsley, and lemon juice. Simmer for 15 minutes. Taste and season with salt and pepper to your liking. Stir in diced tomatoes and allow to cook for another minute or two.

To serve: place a large spoonful of the bulghur in the bottom of an empty soup bowl. Ladle the warm broth over the grains. Sprinkle the soup with the remainder of the fresh chopped parsley and drizzle with a little bit of extra virgin olive oil for garnish. Serve immediately. Makes 4 servings.

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I love cabbage-anything, and on a cold night, nothing is better than soup with cabbage in it. This is a vegetarian version, and a little sweet and sour, which is just the way I like it. Not quite like my grandmother used to make, but close enough to be comforting, and delicious.

Cabbage soup (from the NY Times)

2 tablespoons olive oil

2 tablespoons minced garlic

1 cupĀ  minced or grated onion

1 cup peeled thinly sliced carrots

1 28-ounce can plum tomatoes in puree

1 cup tomato paste

1/2 cup tomato ketchup

1/2 cup dark brown sugar

1 bay leaf

1/2 cup lemon juice

3 pounds cabbage (tough outer leaves, core, and ribs removed), sliced into 1/4″ wide ribbons

1/2 cup golden raisins

fresh ground black pepper

soy sour cream, optional

In a 6-quart pot over medium-low heat, heat olive oil and add garlic. Cover and cook until garlic is tender but not browned, about 2 minutes. Add onion, and saute until translucent. Add 3 cups water, carrots, tomatoes and puree, tomato paste, ketchup, brown sugar, and bay leaf. Simmer at a lively bubble for 10 minutes, then crush whole tomatoes with potato masher or fork. Continue to simmer until carrots are tender, about 10 minutes. Discard bay leaf.

Using an immersion blender, process mixture until it is coarse, not pureed. Add lemon juice, cabbage ribbons, and 3 cups water to pot. Place over medium-high heat and cook at a lively simmer until cabbage is cooked to taste, from al dente to meltingly soft, 1 – 2 hours. Add 3 – 6 cups water, to thin to desired consistency. Ten minutes before serving, stir in raisins and a few twists of black pepper. If desiered, garnish each serving with a dollop of soy sour cream. Makes 8 – 12 servings.

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Curried corn soup

Curry and corn belong together. They make this soup special. While not my all-time favorite corn soup, this is still quite delicious, and even special occasion-worthy, but so easy to make.

Curried corn soup (adapted nondairy by me, from Williams-Sonoma)

2 tablespoons olive oil

2 leeks, finely chopped

2 small red potatoes, peeled and coarsely chopped

5 cups corn kernels

2 teaspoons curry powder

6 cups chicken stock

2 tablespoons fresh lemon juice

salt and freshly ground pepper, to taste

6 thin lemon slices

1/2 cup soy sour cream

3 tablespoons finely chopped fresh flat-leaf parsley

In a large saucepan over medium heat, warm the olive oil. Add the leeks and saute, stirring frequently, until softened, about 5 minutes. Add the potatoes and all but 1/2 cup of the corn kernels and cook for about 2 minutes. Add the curry powder and cook for about 1 minute.

Add the stock and lemon juice and bring to a boil. Reduce the heat to medium-low, cover partially and simmer until the potatoes are soft, about 20 minutes. Remove from heat.

In a blender or food processor (I used my immersion blender), puree the soup in batches til smooth. Pass the puree through a fine-mesh sieve pressing on the pulp – discard any solids left in the sieve. Season with salt and pepper. Let cool to room temperature, then cover and refrigerate until well chilled, at least 4 hours.

Just before serving, bring a small saucepan 3/4 full of water to a boil over high heat. Add the reserved 1/2 cup corn kernels and cook for 1 minute. Drain and let cool.

Ladle the soup into bowls and garnish with the lemon slices, sour cream, corn kernels, and parsley. Makes 6 servings.


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