Archive for soup

Friday, March 22nd, 2013

Cabbage and Sweet Potato Soup

Just when it was feeling normal not to grab a coat to go outside, the weather turned cold again this week and now it is snowing outside! I hope my newly budded daffodils survive. I was looking forward to concocting more salad recipes, but alas, I will enjoy soup for a little while longer. Here is a belly warming recipe that hit the spot just the other night. The sweet potatoes and cabbage are a great combination!

Cabbage and Sweet Potato Soup

1 tbsp grapeseed oil

1 onion, chopped

4 cloves garlic, minced

1 celery stick, chopped

4 tsp cumin

1 tsp rosemary

1 sweet potato, peeled and cubed

1/2 head green cabbage, chopped small

3 carrots, chopped

1 16 oz. can tomatoes

2 c. vegetable broth

1 c. cooked barley, spelt would be good here too

1 can white beans

salt and pepper to taste

Saute onion and celery in oil in heavy soup pot until softened. Add garlic and stir, cooking for 1 minute. Add the cumin and rosemary and stir and cook for 1-2 minutes. This will be dry, don’t worry. Add the sweet potatoes, cabbage, carrots and salt and pepper, stir. Cook til vegetables turn a little soft. Add the tomatoes and broth and cook til the veggies are all the way done. Add the barley and beans and warm through. Enjoy hot!


Monday, March 18th, 2013

Tom Kha Soup

I have looked at recipes for Tom Kha soup many many times before and had always been a little intimidated by them. The list of ingredients has looked so new and unusual and left me turning to something else to make instead. However, a while ago, my love for this soup finally made me decide to try it. It was totally worth it. The soup is actually not hard at all to make and it is DELICIOUS! I was so happy to find that my favorite Asian grocery store had all the ingredients that I needed. So if any of you love Thai food and have tried this soup in a restaurant, don’t be afraid! You will not be disappointed.

Tom Kha Soup

1 can coconut milk

2 c. vegetable broth

6 kaffir lime leaves

3 stocks lemongrass

6 1/2 ” slices of galangal

1 serrano pepper, sliced

1 tbsp. red chili paste

1 tbsp. soy sauce

1/2 pd. firm tofu, cubed

1 onion, sliced

1 zucchini, sliced

2 tbsp. lime juice

1/4 c. cilantro leaves, chopped

First pound the lemongrass a few times to kind of open up the stocks. Then add them to a pot with the coconut milk, vegetable broth, galangal, and the lime leaves. Bring the pot to a boil and then turn it to a simmer for about 30 minutes. Now put it all through a strainer so only the liquid is left and return it to the pot. You have pretty much made your own broth for this soup at this point and now add in the pepper, chili paste, soy sauce, tofu, onion, zucchini. A lot of these recipes call for mushrooms at this point. I have yet to have them around when I have made this and it has been fine, but if you have them, add them in now. Let this simmer until the onion is soft. About 10 minutes. Add in the lime juice and cilantro just before serving. Be ready for yum!

Saturday, February 9th, 2013

Curried Lentil Soup

We have had a lot of snow and unusually cold temperatures this winter so far. The cold weather always makes me want to spend more time in the kitchen concocting something to warm us up. This lentil soup is a family favorite, and its one of my favorites because it is so delicious and very little time is required to make it. This was adapted from a recipe from Mark Bittman’s How To Cook Everything Vegetarian.

Curried Lentil Soup

1tsp. olive oil

1Tbsp. water

2 garlic cloves, crushed and minced

1 med. onion, chopped

1/2 tsp. tumeric

1 tsp. garam masala

1/4 tsp. chili powder

1 tsp. cumin

1 32 oz. can chopped tomatoes

1 c. lentils, rinsed

2 tsp. fresh lemon juice

1 c. vegetable broth

1 15 oz. can coconut milk, light is fine

Saute, oinion in oil for 1 minute on med. heat. Add water and continue to cook until softened.

Add garlic and cook for 1 minute and add spices and cook for 1 minute more (it will be dry).

Add tomato, lentils, lemon, broth, and coconut milk.

Cook on medium low for about 30 minutes, or until the lentils are tender.