Showing posts with label scrumptious soup. Show all posts
Showing posts with label scrumptious soup. Show all posts

Sunday, December 21, 2014

{Recipe ReDux} Grab a Book and Cook: Golden Cream of Onion Soup

"It’s the end of the year and we’ll taking a moment to reflect: ReDux has been around for 42 months! (Can you believe some of you have ReDux-ed 42 recipes?) To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 42 or 142. We can’t wait to see the books you’re cooking from these days - and how you make that recipe healthier."

Has anyone used a Moosewood cookbook? They are a collection of wonderful recipe books by Mollie Katzan. I have several, but chose to open up The New Enchanted Broccoli Forest to page 42 to see what recipe I'd be cooking. Yum - I love soup!

Most of the Moosewood cookbooks are handwritten by Mollie with beautiful illustrations. It is like receiving a favorite recipe from a friend or family member. And her explanations on cooking basics empower anyone to try new recipes. Check her out!

I decided to puree the soup per a recommendation from Martha Stewart, added some broth and I also added some carrots to boost the nutrition as well as create a beautiful golden color. Otherwise, I left the original recipe alone. 

Golden Cream of Onion Soup
  • 3 tablespoons butter
  • 3 cups chopped onion
  • 2 large carrots, grated
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon each salt and pepper
  • 1 cup broth, vegetable or chicken
  • 3 cups milk
  • pinch of freshly grated nutmeg
  1. In a large soup pot, saute onions in butter for 5-10 minutes or until softened and lightly browned. Add flour, salt and pepper and mustard and stir to evenly distribute flour. Cook for one minute more, or until flour starts to brown.
  2. Stir in stock, milk, nutmeg and carrots. Bring to a simmer and cook for 10 minutes or until all veggies are tender. Puree with an immersion blender until smooth. Check for seasonings and serve if perfect!
I enjoyed mine with some whole wheat cheesy garlic toast for a lovely supper on a chilly evening!

Check out these other fabulous recipe by the Recipe Redux!

An InLinkz Link-up

Thursday, March 13, 2014

Eating With the Seasons: Part 2

Warm-up on a chilly night this week with this roasted butternut squash soup with sage and fennel inspired by the vegetarian blog, NoWhey, No Cow.

Butternut squash, a type of winter squash provides carbohydrates, vitamins A and C, and a naturally sweet flavor that becomes more pronounced with roasting. 

Roasted Butternut Squash
  • 1 butternut squash
  • 4 sage leaves
  • 1/2 teaspoon fennel seeds
  • 4 cups vegetable broth
  • salt and pepper to taste
  1. Peel and cube squash. Spread over a baking sheet. Sprinkle salt, pepper, fennel seeds and chopped sage over squash. Bake at 425 degrees for 40 minutes. 
  2. Let cool then process ingredients in a food processor in small batches, adding the vegetable broth as you work. Warm the soup in a saucepan on the stove or in a crockpot, then serve.
Guest post by Melissa!
Melissa, a senior dietetics major and varsity athlete at Miami University, has been interning at Grass Roots Nutrition since October. She views food as fuel, but enjoys showing people how to make healthy real food menu items that taste delicious as well. 

Monday, February 10, 2014

Scrumptious Soups: Hummus Soup!

I love hummus. I love soup. So when my friend Sarah of WhyFoodWorks posted this recipe in this month's Real Food Challenge, I knew I had to try it!

The results? Splendid!

Pick one or more toppings for nice flavor and texture.

Hummus Soup
  • 3 16-ounce cans chickpeas (aka garbonzo beans), drained and rinsed
  • 4 cups water (or broth)
  • 3 tablespoons tahini
  •  Juice from 2 lemons
  • 2 teaspoons cumin
  • 2 teaspoons  smoked paprika
  • salt and pepper, to taste
Topping ideas
  • Kalamata olives
  • Sesame seeds
  • Chopped parsley
  • Smoked paprika
  • Chives
  • Feta cheese
  • Lemon juice
  1. Add everything to a large pot and heat over medium-high until bubbly. 
  2. Use an immersion blender to puree soup until smooth and velvety.
  3. Ladle into a bowl and garnish with all the toppings your heart desires!
Recipe inspired by this recipe. 

Tuesday, October 22, 2013

{Recipe ReDux} Thai Pumpkin Soup

I love pumpkin! Pumpkin pie is a classic treat, but this lovely winter veggie is delicious in so many more dishes! All pumpkins are edible, but the ones intended for Halloween jack-o-lanterns aren't going to taste as wonderful as those grown to be eaten.

Last winter I did my first round of cooking with fresh pumpkins and haven't looked back. Turns out it isn't so hard to cook pumpkin - you can use your microwave, slow cooker, or roast chunks in the oven. I used one magical blue pumpkin to make, quite literally, the absolute best pumpkin pie I have ever eaten. The hunt for a blue pumpkin this year continues...

A great place to start with fresh pumpkin is soup. Want to know a secret? You don't need to peel your pumpkin for pureed soup. 1) it is more work and I'm lazy (strategic?) and 2) you're losing fiber, and you know how I feel about that.

Place your pumpkin on the cutting board and use a very sharp chefs knife to cut it in half. Your ice-cream scoop is the best way to remove the seeds and stringy bits. Cut out the spots where the stem is and chop into chunks. Voila - ready to go! I made this even easier for you by using the slow cooker. You're welcome :)

Thai Pumpkin Soup
  • 1 small pie pumpkin, 2-3 pounds, seeded and cut into chunks
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons ginger paste (or fresh minced ginger)
  • zest from 1 lemon
  • zest from 1 lime
  • 2 cups veggie or chicken broth (or water)
  • 1 tablespoon maple syrup
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 14-ounce can light coconut milk
  1. Wash pumpkin and cut off or peel any strange areas. Cut into chunks as described above. Place in slow cooker. Add all other ingredients, except for coconut milk, and stir. 
  2. Cover, and cook on low heat for 6-8 hours or until pumpkin cubes are very tender when poked with a fork. Use an immersion blender to puree the soup until smooth. Shake coconut milk can, open, and pour into soup. Stir, cover, and heat for 20-30 minutes or until soup is hot. Add salt and pepper if needed and serve.
This recipe is adapted from The Vegan Slow Cooker by Kathy Hester.

Thursday, June 27, 2013

Scrumptious Soups: Asparagus

I love soups! They are so versitle, compliment almost any meal and are easy to cram full of delicious veggies.

I have really gotten on board with pureed soups. The tool you need? An immersion blender. This little kitchen workhorse quickly turns your pot of tender veggies into smooth, velvety soup - no need to transfer to a tabletop blender.Of course, you can use the table top blender, but if you're as big of a fan of soups as I am, you'll get your money's worth out of this investment.

Kitchen tip: if you blend hot soup in a table top blender, remove that little cap from the rubber top and cover the hole with a kitchen towel. This will allow some steam to escape while keeping the soup off of your kitchen ceiling.

This is more of a method than a formal recipe. Feel free to try it with any seasonal veggie - just try to pick similar colored veggies for beautiful soup.

A few ideas:
  • Celery + spinach + peas
  • Carrots + ginger
  • Roasted carrots + roasted parsnips + garlic
  • Red pepper + tomato
  • Butternut squash + pear 

Scrumptious Soups: Asparagus
  • 1 large onion, diced
  • 1 potato, diced (no need to peel)
  • 2-3 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2-3 quarts of low-sodium chicken or vegetable stock
  • 1 pound of asparagus, woody ends removed and chopped into 2-inch pieces
  • 1 cup milk, half-and-half, or plant-based milk
  • Salt + pepper, to taste
  1. In a large pot, saute the onion, potato and garlic in the vegetable oil until tender - about 5 -10 minutes.
  2. Add asparagus and saute for another minute or two. 
  3. Add enough stock to just barely cover all of the vegetables. Bring to a boil, and simmer until the veggies are tender (but not mushy).
  4. Using an immersion blender, puree your soup until velvety and smooth. Stir in your milk and check the seasoning - add salt + pepper, if you wish. 
Pureed soups freeze well - try glass mason jars or 1-quart freezer bags. You can stack the plastic bags and store a lot of soup without using much freezer space. 

Tuesday, March 26, 2013

Scrumptious Soups: Lemon chicken soup

It is a normal tumultuous mid-west spring: a beautiful weekend in the 50's spent hiking in the woods is followed by snow storms and rain. And mud. Lots of mud. It is par for Ohio weather, but it can wear on you. This soup is perfect for spring: the hearty flavors warm the belly while the brightness added by the lemon juice hint of more spring to come.

Lemon Chicken Soup

  • 1 tablespoon olive oil
  • 1 medium onion
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 medium zucchini, diced
  • 2 carrots, diced
  • 8 ounces of mushrooms, sliced
  • 8 cups chicken stock
  • Zest and juice from one lemon
  • 2 cups cooked, shredded chicken - this is where you use left overs from your roasted chicken
  • 1 can canellini beans, drained and rinsed
  • Red pepper flakes for garnish (optional)
  • Salt and pepper, to taste
  1.  In a large stock pot, warm the olive oil and add your veggies as you chop them. Once they're all in the pot, saute for a few minutes longer or until they start to become tender. 
  2. Add the chicken, chicken stock, lemon juice and zest, beans and crushed red pepper. Bring to a boil and taste your seasonings. Add salt and pepper, if needed. If soup is too thick, add more stock or water. 
What dish is your favorite to warm your belly on a chilly evening? 

He has a condition called fill-up-the-pot-itis and I inherited it directly from him: if we have a cooking vessel, we fill it up. My mom recently banned him from using the largest stock pot because he kept making too much soup!  

Monday, December 3, 2012

Scrumptious Soups: The Green Machine - Creamed Celery and Spinach Soup

Here is a soup that shouts for your attention - it is a mixture of simple, tasty ingredients, but the color is bold! The potatoes make the soup have nice body and the flavors are soothing and comforting with the chilly weather. An immersion blender makes this soup come together in a snap, but it can also be pureed in a food processor (one that has a rubber gasket on the lid to prevent leaks) or in a standing blender.

The Green Machine - Creamed Celery and Spinach Soup

  • 3 cups chopped celery (use the leaves too)
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 2 medium potatoes, peeled and diced
  • 4 cups vegetable or chicken stock
  • 2 teaspoons dried thyme
  • 8 ounces frozen chopped spinach 
  • salt and pepper, to taste
  • Cream, yogurt or sour cream for garnish, if you wish
  1. In a large sauce pan, saute onion and celery in olive oil and butter until tender, about 10 minutes
  2.  Add potatoes, broth and seasonings and bring to a simmer. Continue cooking until potatoes are tender. Add spinach (no need to thaw) and stir until spinach is defrosted; about a minute or two.
  3. Puree soup using immersion blender until very smooth. Taste for seasoning and add more salt and pepper, if needed. If you would like your soup to be a bit thinner, add some more stock, water or milk until you think it is perfect. 
  4. Ladle into bowls and garnish if you wish.
Tip: Pour left-overs into microwave safe jars (I like to use jelly jars) and you are on your way to having your lunch packed. Toss in a half sandwich, some fruit and you're all set. 

Chopped celery - use the leaves too!
Saute veggies until tender
Add spinach and then blend!

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Wednesday, November 7, 2012

Scrumptious Soups: Apple pumpkin soup

Pumpkin soup is hitting the spot! I love having a warm bowl with lunch or dinner (or both). This recipe makes a pretty large pot of soup - which is perfect if you're feeding a crowd or plan to pop some in the freezer. If not, it is simple to cut in half.

Apple Pumpkin Soup

  • 8-10 pounds of raw pumpkin (or 4 cans of pumpkin puree - not pie filling)
  • 2 medium onions, diced
  • 3-4 medium apples, chopped (no need to peel)
  • 7-8 cups low-sodium vegetable or chicken stock
  • 2 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • 2-3 tablespoons apple cider vinegar
  • 1 cup plain yogurt, milk or half and half
  • Salt and pepper, to taste
  1. Preheat oven to 350 degrees.
  2. Using a sharp chefs knife, cut pumpkin open into large wedges. Use an ice-cream scoop to scoop out seeds and stringy bits. Place onto cookie sheet and roast until very tender and starting to brown on the edges. 
  3. While pumpkin is cooking, chop apples and onions. Preheat large saucepan over medium-high heat and add olive oil. Once pan is warm, add apples, onions and garlic and saute for 8-10 minutes or until tender.
  4. Scoop pumpkin from skin using a spoon into soup pot (or add cans of pumpkin). Add stock, salt, pepper and crushed red pepper and bring to a simmer.
  5. Using an immersion blender, puree soup until smooth. Add apple cider vineger, one tablespoon at a time, until you like the balance between the acid and the sweetness of the apples. Stir in milk or cream.
  6. To serve, garnish with a thin slice of apple and a swirl of cream.


Reader Poll: Have you ever cooked with a fresh pumpkin before? What did you make?

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Tuesday, November 6, 2012

Scrumptious soup: Thai pumpkin

I went a little overboard when I got to the pumpkin patch and managed to come home with eight pumpkins. These are all "food" pumpkins. Technically all pumpkins are edible, but when pumpkins are bred for carving, they tend to lack flavor and the pumpkin can be stringy.

I used one of the large red pumpkins (in the back of the picture) and made two soups - today's Thai pumpkin as well as an apple pumpkin soup. The Thai pumpkin soup was inspired from a recipe I found in a lovely memoir called The Feast Nearby by Robin Mather. It was a good read! She had a lot of great ideas for eating locally when you don't have a garden - she purchased foods from local farmers and growers and did small scale preserving. Great writing, great recipes.

For any pureed soup, my favorite kitchen tool is the immersion blender. They're not a huge expense and don't take up a ton of space in your cupboard, but boy do they make it easy to whip up some soup! You can also blend soup, in batches, in your blender, it just requires a bit more fuss. You could also use a potato masher and have a chunkier soup - just call it "rustic".

 Thai Pumpkin Soup
  •  4 to 5 pounds of raw pumpkin (or two cans of pumpkin puree)
  • 1/4 cup non-hydrogenated peanut butter
  • 2-3 cups low-sodium vegetable or chicken stock
  • 2 cloves garlic, minced
  • 2 teaspoons ground ginger (or 1 tablespoon fresh)
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons rice vinegar
  • 1/4 cup cilantro
  • Salt and pepper, to taste
  1. Preheat oven to 350 degrees.
  2. Using a sharp chefs knife, cut pumpkin open into large wedges. Use an ice-cream scoop to scoop out seeds and stringy bits. Place onto cookie sheet and roast until very tender and starting to brown on the edges. 
  3. Once cool enough to handle, use a large soup spoon to scoop the pumpkin flesh into a medium sauce pan. Add peanut butter, stock, garlic, ginger, crushed red pepper flakes and vinegar and bring to a simmer. 
  4. Using an immersion blender, a potato masher or your counter top blender, puree soup until smooth. Add cilantro and blend just enough to chop into little bits. Taste seasonings and adjust as needed.
  5. To serve, garnish with a cilantro leaf.
This is a 15 pound pumpkin - I used 1/3 of it for this recipe
Adding the lovely flavor before pureeing!

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Friday, October 5, 2012

Scrumptious Soup: Pumpkin and pear

Sweet, spicy and delicious!
I love fall! It is my favorite season. Have I said that on every post lately? The drop in the humidity during the day and the crisp evening air make for great hiking and biking and make soup sound so good! Many cultures around the world eat soup daily, but here in the US, we tend to eat soup in cool weather.

Pureed soups are a great way to introduce a new fruit or vegetable to reluctant eaters of all ages - people can become wary of new flavors and new textures; a new fruit or vegetable may be both the the person. Since we all ate smooth baby food, we are usually comfortable with this texture. Pureeing also makes it harder for the eater to identify what is in the pot. Think your child, husband or roommate will balk at eating pumpkin? Call it something that they do like - Superbowl soup, Orange crayon soup, sunshine know your audience, sell, sell, sell!

For creamy and smooth soup, you need to use a blender or immersion blender. If you're going low tech, you could chop the fruits and veggies finely and then after cooking, mash with a potato masher for a chunky soup instead (just call it "rustic" and you can get away with a lot!). But, if you love soup as much as I do, an immersion blender is a great tool to have in your kitchen; big work horse without taking up a lot of cupboard space. And plus, you don't have to blend a big pot of soup in batches.

Pumpkin Pear Pureed Soup
Makes 4-6 bowls of soup
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 tablespoons olive or canola oil
  • 2 cloves of garlic, minced
  • 2 cups cubed pumpkin, raw or roasted (or butternut squash, or 1 15-oz can pumpkin puree)
  • 2 medium pears, cored and cubed (no need to peel)
  • 2-4 cups low-sodium chicken or vegetable stock
  • Salt and pepper, to taste
  • Mrs Dash Extra Spicy Blend (or crushed red pepper)
  • 1 cup fat free plain Greek yogurt
  1. If you wish to roast your pumpkin or butternut squash first, please find directions here. This lends to a more developed flavor, but is optional.
  2. In a medium sauce pan over medium heat, warm up your vegetable oil and add diced bell pepper, onion and garlic. Saute for 3-5 minutes or until tender. Add cubed pear and squash and add just enough broth to cover the vegetables. Cover pot and bring to a simmer.
  3. Simmer 3-20 minutes or until pears and squash are tender when poked with a fork; takes no time if using roasted or canned squash, takes a bit longer if using raw. Just keep checking :)
  4. Using your immersion blender, or a counter top blender in batches, puree soup until smooth. Or, mash a whole lot with a potato masher. Add more stock if you'd like the soup to be thinner.
  5. Taste seasonings; add salt, pepper and Mrs Dash to taste. Add 3/4 cup yogurt and stir until smooth. 
  6. To serve, pour into a bowl or soup mug and add a dollop from the reserved yogurt. Top with more Mrs. Dash, if you wish.
Note: you could also try tossing this soup in the slow cooker (onion through broth) and blend it when you get home from work or school - add the yogurt and seasonings at the end.

Reader Poll: What is your favorite kind of soup?
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Thursday, August 16, 2012

Scrumptious soups: Curried carrot soup

I love carrots; I really do!

This simple soup really lets the carrots shine as there are very few ingredients.

For more complex and developed flavor, I like to first roast the carrots. If you don't feel like fussing with roasting the carrots, don't worry about it; the soup will be brighter flavored, and that is just fine too!

The proportions are really flexible; if you're cooking for yourself or a smaller group, use fewer carrots. If you're feeding a crowd, keep chopping!

Curried Carrot Soup

  • 6 large carrots (or more, or less)
  • Low-sodium vegetable stock, low-sodium chicken stock or water
  • 2-3 cloves of garlic, minced
  • 1 teaspoon curry powder (or more, or less)
  • 2-3 tablespoons olive oil
  • freshly ground black pepper
  • dash of hot sauce or pinch or crushed red pepper flakes
  1. Roast carrots; directions found here
  2. Place carrots in sauce pan or stock pot and barely cover with stock or water. Add garlic and pepper. Cover, and simmer until carrots are very tender. 
  3. Add olive oil, hot sauce and puree using an immersion blender (also called a stick blender). Or, blend in batches using a blender (be careful not to burn yourself on the steam; remove small insert from the lid to allow steam to escape and cover with a clean kitchen towel). A food processor isn't a good choice for pureeing soups because thin liquids may leak out the top and burn you; some close with a rubber gasket, but most do not. If you don't have any fun kitchen toys, use a potato masher to smooth out the soup a bit and call it rustic :)
  4. Taste your seasoning and add a little of this or a little of that as needed. 
Nutrition note: This soup would be really easy to do without the oil. So, why do I add it anyway? Our nutrients in our food (vitamins, minerals, phytochemicals) are either water soluble or fat soluble. Carrots are an excellent source of beta-carotene and is fat soluble. If you didn't add a touch of healthy fats, you would be missing out on this nutritional powerhouse because you body couldn't absorb it! This is the same thinking behind the recommendation to have a healthy fat on salads; whether it is a small bit of avocado, some nuts or seeds or a drizzle olive oil, you want something to help your body absorb all the good stuff. The trick is to keep the portion reasonable; 1/4 avocado per person, 1/4 cup of nuts or a tablespoon of oil.

Wash and chop your carrots; no need to peel

Roast them to develop flavor
Barely cover with stock or water and add garlic
Add seasonings and puree until smooth; add more water or stock if too thick

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