Tag: soup

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Coconut Curry Squash Soup

This is a great fall soup that will leave you feeling warm and cozy

Coconut Curry Squash Soup

My friend Ligia shared this recipe with me. It's a winner.
My daughter also loves this recipe and came up with some modifications that are included in the notes below. Enjoy!
Print Recipe
Course: Soup
Cuisine: Vegetarian
Ingredients Method Notes

Ingredients
  

  • 1 TBSP Coconut oil or olive oil
  • 1 Onion diced
  • 1 Green Bell Pepper diced
  • 1 Red Bell Pepper diced
  • 4 cloves Garlic diced or pressed
  • 1 Butternut Squash (2-3 cups) diced and roasted
  • 2 cans Chickpeas
  • 2 cups Chicken or Vegetable Broth or water & 2 bouillons
  • 1 can Coconut MIlk
  • 1 tsp Yellow Curry Powder
  • 1 tsp Red Curry Paste
  • Cilantro garnish

Method
 

  1. In your favorite soup pot, sauté onion in olive oil until soft
  2. Add diced red & green peppers sauté some more then add garlic. Sauté until soft.
  3. Add roasted squash, red curry, and yellow curry then stir to combine.
  4. Add chickpeas w/ liquid, chicken broth, and coconut milk, heat until boiling and simmer gently for 15 minutes until heated through
  5. Garnish with cilantro

Notes

Feel free to enhance the recipe with fresh ginger and soy sauce. If you like spice, serve with sriracha or chili garlic sauce.
Here are some modifications from my daughter. She makes this soup frequently: 
    • I use a mix of spices instead of red curry paste (big on cumin and coriander).
    • I cut the butternut squash and add it raw to the pot first then just sauté it 10-15 min till it’s a bit soft and roasted looking before adding in the onions for easier one pot cooking
    • I use green lentils instead of chickpeas, they need to be added 5-10 min before the peppers to cook all the way through
Posted on

Avgolemono Soup

Avgolemono Soup

Chicken Soup with Egg-Lemon Sauce - I've always loved this soup and was glad to finally find a decent recipe in Tallahassee Magazine about 10 years ago. The Arborio rice and egg are natural thickeners that give the soup texture and substance.
Print Recipe
Servings: 8 servings
Course: Soup
Cuisine: Mediterranean
Calories: 276
Ingredients Method Notes

Ingredients
  

  • 3 tbsp olive oil extra virgin
  • 2 cups onion finely diced (about 1 medium onion)
  • 8 cups chicken stock
  • 2 cups cooked chicken diced
  • ⅔ cup Arborio rice
  • ½ cup fresh lemon juice
  • 2 large eggs
  • 1 tsp black pepper freshly ground
  • 2 tbsp fresh parsley leaves minced
  • salt to taste

Method
 

  1. In large soup pan, heat oil over medium high heat. Add onion and cook, stirring until translucent - about 6 minutes
  2. Add chicken broth and rice. Increase heat to high and bring to a boil, then reduce heat and simmer until rice is almost cooked - about 20 minutes
  3. Add chicken and reduce broth to a low simmer
  4. In a medium sized bowl, beat the lemon juice, eggs, and pepper
  5. Using a ladle, slowly add about 2 cups of hot broth into the lemon juice egg mixture while whisking constantly
  6. Return the broth/egg mixture back into the soup while stirring constantly and add salt to taste
  7. Garnish with fresh parsley and serve immediately

Notes

If you don't have fresh parsley handy, add dried parsley with the rice and broth. The soup freezes well if you happen to have any leftover. I enjoy eating this soup with saltines.

Posted on

Perfect Creamy Cauliflower Soup

Perfect Creamy Cauliflower Soup

This comes from the book, Fit for Life by Harvey and Marilyn Diamond, which has a number of really nice recipes.
Print Recipe
Total Time 35 minutes
Servings: 4 people
Course: Soup
Cuisine: American, Vegetarian
Ingredients Method

Ingredients
  

  • 2 TB butter
  • 1 TB olive oil
  • 1 medium onion coarsely chopped
  • 6-8 scallions chopped
  • 1 clove garlic minced
  • 2 stalks celery chopped
  • 2 medium cauliflower cored and coarsely chopped
  • 1/2 tsp sea salt
  • 1/2 tsp curry powder
  • 1/8 tsp fresh ground black pepper
  • 1/2 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried savory or marjoram
  • 6 cups water
  • 2 TB white miso (preferable to vegetable bouillon because it will not turn the soup dark)

Method
 

  1. In heavy soup kettle, melt butter. Add oil, onion, scallions, and garlic. Add celery and cauliflower. Add seasonings.
  2. Mix well and cook uncovered over medium heat for several minutes, stirring frequently.
  3. Add water and miso. Bring to a boil. Simmer, covered, over medium heat for 15 minutes or until cauliflower is tender.
  4. Remove cover and cool slightly. Puree in small increments in blender until smooth and cream. Reheat and serve.

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