(Placemarker til I can make more notes but I’m not sure it came out that well) I made this, with modifications including using 2 onions, 3 ribs of celery, 3 carrots, a whole pound of lentils, and a godly amount of fresh ginger, because I’m extra like that: https://www.myrecipes.com/recipe/curried-lentil-soup-0 2 tablespoons vegetable oil 1 large onion, finely chopped 1 large carrot, finely chopped 1 rib celery, finely chopped 3 cloves garlic, minced 2 tablespoons curry powder 6 cups low-sodium vegetable broth 1 1/2 cups dried lentils, washed and picked over Salt and pepper 1 13.6-oz. can coconut milk
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Zucchini Ginger Soup
From http://theclothesmakethegirl.com/2012/11/05/silky-gingered-zucchini-soup/
I used 4 smallish zucchinis, so perhaps 1 pound or a bit more, but stuck to the whole 4 cloves of garlic and the half an onion. I used low sodium packaged chicken broth from a carton, probably closer to 3 cups (or less.) Partly pulverized the zucchini with an immersion blender when I was done.
So, basically:
4 cloves of garlic, smashed
1/2 an onion, chopped
Sauteed in oil til soft but not browned much
Add 1/2 tsp of powdered ginger, some salt, and some black pepper
Add 4 zucchini, sliced.
Saute for 5-10 minutes
Add 3ish cups of chicken stock
Cook til zucchini is soft
puree with immersion blender.
Verdict: It's pretty good for how simple it is, and it has a nice mouthfeel - pretty creamy for something without cheese or a whole lot of fat.
Recipes I Haven't Used (yet): Crushed Chickpea Soup
Want to make this: http://www.sfgate.com/recipes/weeknightdish/article/December-dinners-that-will-get-a-warm-reception-5083283.php
From the link:
Crushed Chickpea Soup
Serves 6To make this a vegetarian dish, substitute vegetable broth for the chicken broth.
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3/4 teaspoon cumin
- 3/4 teaspoon smoked paprika
- -- Pinch cinnamon
- 1 teaspoon grated lemon zest
- -- Kosher salt and ground black pepper, to taste
- 3 cans (about 14.5 ounces) chickpeas, 2 drained and 1 with bean liquid
- 4 cups low-sodium chicken broth or stock (for stock, see recipe elsewhere in this section)
- 1 can (about 14.5 ounces) diced tomatoes, drained
- 2 tablespoons minced parsley + more for garnish
- -- Lemon juice to taste, if desired
- -- Greek yogurt and pita chips, for serving
Add the chickpeas and liquid from 1 can and the chicken broth; bring to a simmer and cook about 20 minutes. Stir in the tomatoes, and cook for 5 minutes more.
Using a potato masher, lightly crush the chickpeas in the pot. Stir in the parsley, and season to taste with salt, pepper and lemon juice, if needed.
Garnish with parsley, and serve topped with yogurt and accompanied by pita chips.
Per serving: 338 calories, 16 g protein, 49 g carbohydrates, 10 g fat (1 g saturated), 3 mg cholesterol, 304 mg sodium, 14 g fiber.
(Green) split pea soup
from http://recipes.sparkpeople.com/recipe-detail.asp?recipe=936650 with modifications
6 cups water + Vegetable Bouillon powder (maybe 2 heaping TBS)
2 cups dried green split peas, rinsed (I used a 1-lb bag, that may be more than 2 cups)
1 medium onion, chopped
1 cup chopped carrots
3 celery ribs with leaves, chopped (celery leaves are bitter and gross and not a substitute for parsley or whatever people may claim.)
3 garlic cloves, minced
1/2 tsp dried basil
1/2 tsp dried marjoram I used oregano 'cause I didn't have marjoram
1/2 tsp ground cumin
(omitted salt because bouillon is salty)
1/4 tsp pepper
I just dumped all this in a crock pot overnight, no sauteeing first. I heated the crock pot up a bit while I was chopping vegetables, and I boiled a kettle of water to dump over it. I left it on high for maybe half an hour and then turned it to low and let it cook for about 8 or 9 hours.
Verdict: pretty good.
soup (beef? barley? vegetable? ginger? it doesn't have enough of any of those to be named for them, so just "soup")
Nothing fancy, but I was surprised at how much flavor this had, especially since I didn't add much salt and the stock (I used Imagine "beef flavored cooking stock," low sodium, organic - 99 cent bargain at Grocery Outlet) had only 6% of the RDA of sodium per serving.
Saute:
1 onion, sliced
2 stalks of celery, sliced
about 3 not-huge carrots, sliced
1 clove of garlic, sliced
some salt
some pepper
in oil for a while, maybe 10 minutes.
Add 1 quart of (low-sodium) beef stock, plus two more chopped cloves of garlic, plus about 3/4" cube of fresh ginger, grated, plus a handful or two of barley.
Simmer for half an hour or 45 minutes.
I added in some shredded cabbage toward the end of cooking once, and that was nice too. As was throwing in some chopped fresh tomatoes. It's all good. Mostly I'm just amazed at what beef stock does for a soup (I haven't had the same experience with boxed chicken stock.)
cabbage soup
I am really only posting this so I'll think of it next time I'm looking for something simple to cook. I've been having a really hard time finding things to cook that don't do weird things to my blood sugar or at least what I imagine is my blood sugar and this seems to be decent. In the past I haven't added anything for protein to cabbage soup and I think adding the sausage really helps.
In a 5 or 6 qt crock pot:
-about three quarters of a large head of cabbage, chopped (as much as will fit in the crock pot basically)
-one medium onion, chopped
-tomato stuff, chopped or food processed - about a 28 oz can worth
- 3 carrots
-3-4 cloves of garlic
-freshly ground pepper
-a few tbs of bouillon powder
-vegetarian sausage, sliced (I have been using the Tofurkey italian sausages, which are particularly cheap at Trader Joe's) Sometimes I add them at the end instead.
-water to cover - boiling water will speed everything up
Cook on high for a few hours, then for the last forty-five minutes or so, add
-a few handfuls of barley (optional)
Minestrone
I've made minestrone a bunch of times but was never incredibly happy with it. I had dinner at a friend's house a few weeks ago and they'd made a really great vegetarian minestrone from Moosewood. I'm actually not sure if this is the exact same recipe (there are so many different Moosewood cookbooks) but I was pretty happy with the way this came out. Putting green peppers in was a new thing for me, so that may have helped. Here's roughly what I did, which is a variation on what's listed in the link. (I made this last week so my memory's not perfect.)
http://www.ivu.org/recipes/italian/minestrone2-j.html
- 3 tablespoons canola oil
- 1 cup chopped onion
- 5 cloves crushed garlic
- 1 cup celery -- minced
- 1 cup carrot -- cubed
- 1 cup zucchini, cubed
- 1 cup chopped green bell pepper
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 teaspoon oregano
- 1/2 cup fresh parsley -- chopped
- 1 1/2 cups cooked garbanzo beans
- 1 potato, cubed
- 1 teaspoon basil
- 3 cups tomato puree (~42 oz canned tomatoes blended in Cuisinart)
- 3 1/2 cups water or less - to cover (use water from cooking garbanzos if possible)
Add 1 tsp. salt, carrot, celery.
Mix well.
Add oregano, black pepper and basil.
Cover and cook over low heat 5-8 minutes.
Add green pepper, zucchini, stock, puree, and cooked beans.
Cover and simmer 15 minutes.
Add tomatoes and remaining salt.
Keep at lowest heat until 10 minutes before you plan to serve. Add parsley for the last ~20 minutes of cooking.
kale/chickpea soup
I tried this recipe tonight, slightly modified.
Original said:
You could also switch out the beans for chickpeas and use cumin and smoked paprika and crushed red pepper and I think also get a very nice soup with a different flavor.
Bean Soup with Kale
Olive Oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups vegetable broth (I add more if needed)
2 15-oz cans of white beans such as cannellini or navy, undrained
4 plum tomatoes chopped (I used 2 cans of diced tomatoes)
(optional) 1/2 butternut squash, cubed or a couple of sweet potatoes
2 tsps. dried italian herb seasoning (or 1 tsp each dried thyme and rosemary)
salt and pepper to taste
In a large pot, heat olive oil. Add garlic and onion; saute unitl soft. Add kale and saute, stirring until wilted. Add potatoes or squash and saute, stirring until soft. Add broth, bean and all of tomatoes, herbs and salt and pepper.
Sometimes I put 1/2 can of the beans in a blender with some broth and blend until smooth and I stir that in the soup to thicken or use a hand blender in the pot at the end of cooking.
Simmer on low for a couple of hours.
---
I used canola oil (olive oil isn't good for high heat), slightly more kale, vegetable bouillon instead of broth, a little less than half a (large) butternut squash, only one can of chickpeas, a large onion (plus a little more I had in the fridge added later), a little more than half a 26-oz package of chopped Pomi tomatoes, added a single stalk of celery, and used the red pepper flakes/paprika, and cumin as seasoning.
Lentil soup w/ tomato & cumin
EDIT: I finished cooking this, and ate it, and it wasn't bad but it wasn't that great. It's possible the frozen spinach was off in some way, but it might just not be a flavor combo that I like.
----
Usually I make very plain lentil soup - celery, onions, carrots, lentils, maybe spinach or parsley. So this is newish.
And as a side note, lately I have been better with doing mise en place - the deal where you take out all your ingredients at the beginning and measure, peel, and chop whatever needs measuring, peeling, and chopping before you start combining anything - and it really makes cooking feel more enjoyable. It feels more orderly and less chaotic, which makes it more relaxing and lets me enjoy the process rather than just the results.
Adapted from http://kalynskitchen.blogspot.com/2008/02/vegetarian-lentil-soup-recipe-with.html
1 T oil
1 T ground cumin
2 small/medium onions, chopped small
5 cloves garlic, minced
1 tsp. ground coriander
fresh ground black pepper to taste
2 tsp. paprika
1 1/2 cups brown lentils
5ish cups of water
1 TBS-ish of bouillon powder
1 can (14.5 oz.) diced tomatoes with juice
2 cups frozen chopped spinach
salt to taste
Heat oil in large heavy-bottomed pot. Stir in onion, minced garlic, cumin, ground coriander, and black pepper and cook, stirring frequently, until onions are softened, about 4 minutes. Stir in the paprika and cook about 1 minute more.
Add lentils, water, and bouillon powder (or maybe add that in after lentils are done cooking, since the salt in it might make them not get tender so easily), reduce heat, and simmer uncovered about 30-40 minutes, or until lentils are quite tender.
Add diced tomatoes and juice and chopped spinach and simmer uncovered 20-30 more minutes, until soup ingredients are well blended and lentils are starting to break apart. Season to taste with salt and serve hot.
stew
Nothing fancy here, but I had never made stew with meat in it before so I want to keep track of what I used. (Almost twenty years of almost-vegetarianism will do that to you.) I think this has a lower meat:vegetable ratio than most, but I figure that if I can make stew with no meat, I can make stew with less meat than you're supposed to...whatever "supposed to" means, anyway.
5 stalks of celery (I think)
5 carrots
4 onions
1 turnip
8oz mushrooms
3 cloves of garlic
1 lb stew beef
1 6-oz can tomato paste
1 15-oz can diced tomatoes
4 smallish potatoes
maybe 2 TBS thyme (dried)
maybe 2 TBS paprika
salt
pepper
1 bay leaf
some dried rosemary (less than 1 TBS)
I used an 11-quart stockpot, which had lots of extra space in it. Cut up and sauteed everything except tomato stuff, beef, garlic and potatoes for a bit, then added those and sauteed a bit more, then water. Cooked slowly for a long time...at least an hour, maybe more like two? The meat seems tender enough.
yellow split pea soup
Like most things here - nothing special, but I like to remember the amounts I used.
1 lb of yellow split peas, soaked (for about 24 hours because I kept forgetting to deal with them)
handful of pearled barley
1 large onion
2 carrots
3 stalks of celery
4 cloves of garlic
~1 tbs of thyme
salt
chardonnay (to deglaze pan)
I sauteed the onions, carrots and celery with thyme and liberal sprinkles of salt for maybe 10-15 minutes. Dumped them into the crockpot, which had been slowly heating up (on high) with the split peas and the water they'd soaked in. Dumped in the handful of barley and the chopped garlic. Deglazed the frying pan with chardonnay, dumped that in the crockpot, left it on high for about 4 hours. It could go longer, probably.
Has a reasonable amount of flavor.
Lentil Soup
My own variation of it. Nothing spectacular.
saute with salt:
3 carrots, sliced
4 stalks of celery, chopped
2 onions, chopped
add
1 cup frozen spinach
3 cloves garlic, chopped
1 lb lentils (I use pardina/Spanish lentils when I can find them)
water
chopped parsley to taste
Cook gently for 40 minutes to an hour.
Cauliflower Cheese Soup
From the Moosewood Cookbook, but found here.
Cauliflower Cheese Soup (Serves 8-10)
3 medium potatoes, peeled and diced
2 large cauliflowers, one chopped, one cut into neat and uniform little florets
3 carrots, peeled and chopped
3 cloves of garlic, peeled and chopped
1 large onion, chopped
1 1/2 tsp. salt
6 cups water
3 cups grated cheddar cheese
2 cups milk
2 tsp dill
1 tsp caraway seeds next time I think I'll grind them first--they're kinda strange floating around in soup
black pepper to taste.
1.) Place the potatoes, garlic, onion, salt and water into a large pot. Add the chopped cauliflower chunks (reserve the tidy florets!). Bring to a boil and simmer until the vegetables are very soft (~30 minutes).
2.) While the veggies are cooking, steam the reserved cauliflower florets until tender.
3.) Puree the stewed veggies in batches in a blender. Or use an immersion blender, which would probably reduce your chances of spilling hot soup everywhere like I did. Return the puree to the original pot, stir in the steamed cauliflower florets and the remaining ingredients. Heat gently until the cheese is completely melted. Serve topped with extra cheese and fresh pepper.
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