Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

"Creamy Without Cream" Broccoli Soup

I saved this recipe that Sherrie posted almost a year ago, but just tried it now. I was intrigued by the idea of adding rolled oats to thicken the soup, and was really pleased with the result! I'm definitely going to try adding it to some other soup recipes we already make regularly. We all really enjoyed this broccoli soup - especially our grilled cheese dunking toddlers.



1 Tbsp olive oil
1 medium onion, chopped
1/8 tsp nutmeg
4 C chicken stock
1 C water
1/3 cup rolled oats
1 1/2 Lbs broccoli, florets separated/stems peeled and cut into rounds


Heat oil in a large pot over medium-low heat. Cook onion until soft, then add nutmeg and stir until fragrant. Add broth, water, rolled oats, and broccoli. Stir, and bring to a boil. Reduce heat and simmer until the broccoli is tender (5-10 minutes). Remove from heat and puree using immersion blender (could alternately be done in batches in a blender). Season with salt and pepper to taste.

  

Vegetable Enchiladas

I've had this recipe on my 'to try' list for a little while. Reviewers suggested that it was a bit mild, so I added a little garlic and hot sauce to turn the flavour up a notch. We both loved this meal! It's super healthy, quick and simple to put together, and easy on the pocketbook. I think I'll be adding this to our "regular rotation."

2 Tbsp oil
2 tsp cumin, divided
1 tsp garlic, divided
1/4 C flour
1/4 C tomato paste
2 C vegetable broth
3/4 C water
1/4 tsp Mexican hot sauce
2 C grated cheddar cheese
1 can (19 ounces) black beans, rinsed/drained
6 C fresh spinach, chopped/steamed/squeezed dry
1 1/3 C frozen corn, thawed
6 green onions, sliced and divided
16 whole-wheat tortillas (6-inch)

On medium heat, combine together oil, 1 tsp cumin, 1/2 tsp garlic, flour, and tomato paste. Cook, whisking, for 1 minute. Whisk in broth and water, and bring to a boil. Reduce to a simmer, and cook until slightly thickened. Stir in hot sauce, and set aside.

In a large bowl, combine cheese, beans, spinach, corn, whites of green onions, 1 tsp cumin, and 1/2 tsp garlic. Lightly grease 2 8-inch baking dishes.Warm tortillas slightly in microwave to make more pliable. Spoon 1/3 C bean mixture onto centre of each tortilla, fold sides over filling, and place seam side down on greased baking dish. Once all enchiladas are assembled, spoon sauce over the top and spread to coat as evenly as possible. Bake uncovered at 400` for 20 minutes. Garnish with greens of green onion, and let stand 5 minutes before serving.

The original recipe gives directions for freezing prior to cooking, if you are interested. We just had oodles of leftovers this time (which is lovely for our lunches), but next time I'll experiment with freezing half.




Thai Shrimp Soup

I only changed a few minor things from the original recipe to make this soup. The flavours were light and really fresh-tasting, and it was extremely fast to make. We found it a little light to be our entire meal though - next time we'd have spring rolls or something on the side, or it would make a really great appetizer.

1 tsp oil
2 red peppers, very thinly sliced
1/8 tsp crushed red pepper
 4 C chicken stock
2 C water
340g uncooked shrimp, peeled and deveined
4 tsp ginger, minced
4 tsp lime juice
1 tsp sesame oil
1 1/2 C Italian style rice, cooked
1/2 C bean sprouts
1/2 C cilantro

In a large pot, heat oil over high heat. Add red peppers and crushed red pepper. Cook, stirring constantly, for 2 minutes. Add chicken stock and water, and bring to a boil. Add shrimp and simmer for 2 minutes. Stir in ginger, lime juice, and sesame oil. Remove from heat. Divide rice, bean sprouts, and cilantro among bowls (intended to serve 4). Top with soup & serve.

Roasted Red Pepper Soup

One time last year, I stopped by my aunt's house just as she had finished making this soup - so I got a little sample. It was delicious! I finally asked her for the recipe the other day when red peppers were on sale, and we had it last night. Serve it without the cumin cream for a great vegan soup too!

1 Tbsp olive oil
1 onion, chopped
2 cloves garlic
2 tsp ground coriander
1 carrot, chopped
1 rib of celery, chopped
1 potato, chopped
3 roasted red pepper, chopped
2 cups vegetable stock
1 cup water
salt and pepper to taste

Optional garnish - Cumin Cream (1/4 cup sour cream combined with 2 tsp cumin)

I find the easiest way to roast red peppers is to cut them in half, and remove the seeds. Then, place cut side down on a baking sheet with a little oil on it. Place under a preheated broiler until the skins blacken completely - about 15 minutes.  Place the peppers in a bowl and cover with a tea towel. Once the peppers are cool to the touch, simple rub with your fingers to remove the skin.

Over medium-high heat, saute onions in oil until golden. Add garlic and coriander until fragrant. Stir in carrot, celery, potato, roasted red pepper, vegetable stock, and water. Bring to a boil. Reduce to a simmer and cook for 20 minutes or until vegetables are tender. Remove from heat and puree using immersion blender. Season to taste with salt and pepper and garnish with a dollop of cumin cream, if using.

Gingered Carrot Soup

I've been on the hunt for a good carrot soup recipe, and this one caught my eye. (And what could suit me better than a blog called Cheap, Healthy, Good? Those are my top three kitchen requirements!) Skip the yogurt when serving, and you've got a great vegan dish too.

2 T olive oil
5 C chopped carrots
1 onion, chopped
2 T diced ginger
1 jalapeno, seeded and minced
2 clove garlic, minced
1 teaspoon cumin
5 cups vegetable broth (plus I stirred in a little more after pureeing)
2 limes (zest and juice)
1/8 tsp cayenne pepper
large handful of cilantro leaves
1 cup Greek yogurt, for serving

Sautee onion and carrots in oil in a large pot over medium-high heat until onions are softened. Add ginger, garlic, jalapeno, and cumin. Stir to coat. Pour in broth and bring to boil. Reduce to simmer, cover, and cook until carrots are tender (about 30 minutes).

Remove soup from heat. Stir in lime zest, lime juice, and cilantro. Puree with immersion blender right in the pot. Add cayenne pepper to taste (I used 1/8 tsp), and add extra vegetable stock (if desired) to reach desired consistency.

Serve with a dollop of plain yogurt. (We are currently bonkers over Astro Original All Natural Yogurt. It's insanely good, and always a great price...plus I have a stockpile of $1 off coupons!)

Baked Potato Soup

I bookmarked this soup ages ago because I thought my husband would really like it, but I held off making it because it's not very healthy and it's kind of an expensive soup to make. He's on vacation from work this week though, so I've been trying lots of new recipes out on him. We both liked it (and so did one of two toddlers), but it's not something I foresee myself making very often. We'd rather spend extra money and calories on something a little more decadent!

4 T butter
2 leeks, finely chopped
6 C potatoes, cut into 1⁄2-inch pieces
4 C chicken broth
3/4 C skim milk
1/4 C cream
2 C cheddar cheese, grated
6 green onions, finely chopped
8 strips bacon, cooked crisp and crumbled
Salt and pepper to taste
Hot sauce, to taste
1 C sour cream, for serving

Heat the butter in a large pot over medium-high heat. Add the leeks and sauté for 2 to 3 minutes, until softened. Place leeks into slow cooker and add the potatoes and broth. Cover and cook on high for 3 hours or on low for 5 to 6 hours, until the potatoes are tender.

Using an immersion blender, purée the mixture.

Add the milk, cheese, green onions, and bacon. Set heat to low, cover, and cook for an additional 1 hour. Season to taste with salt, pepper, and hot sauce. Serve bowls garnished with sour cream.



Hella-Good Tomato Soup

This started based on the idea of a friend (the infamous Laura), and turned into some seriously delicious soup! A couple days later, we used some leftover soup as a make-shift pizza sauce on pita with some green onions, green peppers, basil, sausage, and mozzarella cheese. The only problem? It was so good that now I'm torn whether I should have the last little bit as a bowl of soup, or if I should make another pizza!

1 onion, chopped
2 Tbsp butter
1 (798 ml) can whole tomatoes
1/4 water (approx - just enough to rinse the tomato can)
1/4 C fresh basil
1/2 tsp roasted garlic
3-5 dashes of hot sauce
4-5 Tblsp Parmesan cheese
1/4 C milk
salt and pepper to taste

Saute onion in butter until soft (If you don't have roasted garlic on hand to add at the later stage, you could always add some raw minced garlic to saute too). Once softened, add tomatoes, water, and basil. Bring to a boil. Add roasted garlic and hot sauce, and reduce to a simmer. Simmer for 30-ish minutes. Stir in parmesan cheese. Remove from heat and add milk. Stir to combine, and season with salt and pepper to taste.

Zuppa Toscana Soup

A friend raved about this recipe a while back, and I added it to my endless 'to try' list. I was happy to stumble upon it when menu-planning this week because it used several items from our produce pack. I varied it slightly to work with what we had, and all my variations are listed below.

This recipe is intended to be a knock-off of Olive Garden's Zuppa Toscana Soup. I've never had the original so I can't vouch for its authenticity, but we really enjoyed it!

1lb sausage, removed from casings (I used Our Compliments Sundried Tomato, because they don't have any wonkie ingredients.)
1 tablespoon minced garlic
2 small onions, chopped
1 (900ml) carton chicken broth
3 C water
3 new potatoes, thinly sliced
1/2 C canned soy beans, drained and rinsed (measurement totally based on how much was leftover after the kids ate dinner. HA!)
4 cups kale, chopped and loosely packed
salt & pepper, to taste
1 cup cream

Brown the sausage, breaking into small pieces as you go. Drain, if necessary, and set aside. (The kind I suggested are super lean and won't need to be drained.)

In a large pot, sautee onion and garlic in a tiny bit of olive oil until onions are soft. Add broth, water, and potatoes, and cook until the potatoes are done (approximately 10-15 minutes). Add sausage and kale. Simmer for 5-10 minutes. Salt and pepper to taste. Turn off heat, and stir in cream. Allow to rest for several minutes before serving.

I garnished ours with croutons made from the bread included with our produce pack, but it could be served with bread sticks, garlic bread, etc.


Bok Choy Chicken Soup

I bookmarked this recipe when I found out that there would be bok choy in our produce pack. I strayed from the original recipe a bit, but it was delicious and perfect for my rainy day.

1 chicken breast, cut into 1/2 inch pieces
olive oil
1/2 tsp crushed red pepper flakes
1 clove of garlic, minced
1 large spanish onion, chopped
1 (900 ml) carton of reduced sodium chicken broth
1 Tblsp soy sauce
2 tsp sesame oil
1 head of bok choy, cut into thin strips (about 8 cups)

In a medium pot, cook the chicken breast pieces in a little olive oil. Once it begins to cook, stir in the red pepper flakes, garlic, and onion. Once the chicken is cooked, add the chicken stock (add slowly to de-glaze the pan if necessary). Stir in the soy sauce and sesame oil, and bring to a boil. Once boiling, add bok choy and reduce heat to low. Simmer over low heat for approximately 15 minutes.

Slowcooker Chicken Chili

I came across this recipe for Chicken Taco Soup for the slowcooker ages ago an added it to my "to try in 2010" list. I've fallen off the wagon of selecting at least one new recipe off this list each week, so I got back in the saddle with this today. The above recipe turned into the inspiration for what I'll now call my Chicken Chili. It was a hit!

1 bottle of beer
2 green peppers, chopped
1 can black beans, drained and rinsed
1 can chick peas, drained and rinsed
1 can whole tomatoes, undrained
1 can green chilies, undrained
Kernels cut from 3 cobs of corn
My spice mixture (see below) or a ready-made taco seasoning
2 chicken breasts

Combine the beer and all the vegetables in the slowcooker, and stir in the spices. Set the chicken breasts on top, and cook on low for approximately 6 hours. Shred chicken with 2 forks, stir to incorporate, and let cook for another hour or so. Serve with a little cheddar cheese and a dollop of sour cream.

Janey's "Do people actually buy expensive sodium-ridden taco seasoning?" Spice Mix:
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/4 tsp crushed red pepper
1/4 tsp oregano
1/2 tsp paprika
1 1/2 tsp cumin
1/2 tsp salt
1/2 tsp black pepper

Tortilla Soup (hold the tortilla)

I read a couple recipes for tortilla soup(particularly this one and this one) for inspiration, but then improvised a little to come up with this. It was delicious! I questioned whether I would like avocado for a garnish on something hot, as I have always eaten avacado cold. The combination of the sour cream melting into the soup and the gradual warming of avocado totally made this dish!

1 onion, chopped
1 chicken breast, cut into 1/2 inch chunks
2 small zucchini, halved lengthwise and sliced
Handful of fresh/frozen mixed peppers, sliced
4 plum tomatoes, chopped
1 tsp cumin
1 tsp mexican hot sauce (I used PC brand)
1 900ml carton chicken stock

Top with:
dollop of sour cream
grated cheddar cheese
chopped avocado

In a large pot over medium heat, sautee the onion and chicken in a little olive oil until onion softens and chicken appears white. (As you stir, break the chicken up into even smaller pieces) Add zucchini and peppers, and cook until they both soften. Stir in tomatoes and cook until they start to break down - about 3 minutes. Stir in cumin and hot sauce until fragrant - about one minute. Add stock and simmer (covered) for at least 15 minutes. Serve in bowls, garnished with sour cream, cheese, and avocado.



We enjoyed it with some Brazilian Lemonade, which was like a lime creamsicle in a glass. I think I would like it even more if it were blended with ice instead of served on the rocks. Next time!

Vegetable Stock

In all my soup-making (and I make a lot of soup), I have never made my own vegetable stock. I bookmarked this recipe from Canadian Living a while back, and dug it out yesterday when the weather was damp and I felt like making soup. Since making this stock was not part of my plan for the week, I didn't have everything on hand. As such, here's my modified version.

1 can whole tomatoes, drained and liquid reserved
3 carrots, unpeeled and coarsely chopped
2
onions, unpeeled and coarsely chopped
3
ribs celery, coarsely chopped
All the leaves from a head of celery, coarsely chopped
3 cloves garlic, smashed
1
tsp dried thyme
2 Tbsp dried parsley
8
cups liquid, combining liquid from tomatoes with water.

Combine everything in a large stock pot and cook on low for approximately 4 hours. (May alternately be done in 6-8 hours in the slowcooker)

Strain stock through cheesecloth-lined sieve (or the two-step method below) into large bowl, pressing vegetables to extract liquid.


Because I didn't have any cheesecloth and my wire strainer is quite small (I got it for making baby food), I first strained it through a regular colander. That removed this big stuff...Then I poured it through the wire strainer, and got all this little stuff...


And that left me with 2L of this lovely clear stock!
Half of the stock was made to make last night's soup (spinach with white beans and pasta), and half is destined for the freezer.

Tortellini Spinach Tomato Soup

Quick, healthy, easy, and inexpensive. What else do I have to say? Oh, right: YUM! This soup taste simple and fresh, and is quite filling with the pasta.

I chose this recipe (one from my "to try in 2010" list) for a Monday night because it makes a large enough quantity to have it a couple of times throughout the week. I had it for supper last night, and Josh and I both had it for lunch today, and there is still oodles in the fridge. I'll be making it again before winter (ie: soup season) is through! The only thing I am going to try differently next time is to use crushed tomatoes in place of diced. Both are suggested in the original recipe, though I only had diced on-hand. I assume it will change the texture and colour of the soup, but I'll repost and let you know!


1 Onion, chopped
3 Cloves of garlic, Minced
1 (28 oz) can diced tomatoes
2 (900ml) cartons of vegetable stock
1 (454g) bag of tortellini, frozen or fresh
8 cups baby spinach
Salt and pepper, to taste
Parmesan cheese, if desired

In a large pot over medium heat, saute onions in a little olive oil until translucent, about 5 minutes. Add garlic and cook for another 1 minute. Add tomatoes and broth. increase heat to high and bring to a boil. Add the tortellini and cook according to package instructions (about 9 minutes). When tortellini has about a minute left to cook, add the spinach. Stir, allowing spinach to wilt. Season with salt, pepper, and parmesan cheese to taste.





White Chicken Chili

Every once in a while you come across a recipe that is going to be a new standard. This is one of those recipes in my kitchen. I was about halfway through my bowl when I turned to Josh and said: "Our grand-kids are going to call this Gramma's chili. I am going to make this forever!"

I altered the original recipe for a couple reasons: it seemed a little spicy for us, and our canned goods were packed in different quantities. Here's my adaptation:

1 tbsp vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 can jalapeno peppers, drained and coarsely chopped
2 tsp ground cumin
1 tsp dried oregano
2 ½ C chicken broth
2 C chopped cooked chicken breast
2 (19 oz) cans white kidney beans, drained and rinsed

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, cumin, and oregano. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. Using a potato masher, mash/stir the mixture to crush some of the beans and create a thicker texture. Stir in more chicken broth if desired for consistency. We enjoyed it with some grated cheese on top, and a few nacho chips on the side. (PS: these are the best nachos ever! We are addicted!)

My brutal photo doesn't do it justice. Try it!

Madras Chicken Soup

I saw this recipe in Chatelaine while waiting at my dentist's office, and I knew it was something I wanted to try. It was a really nice change of pace from typical chicken soup!

1 small sweet potato, peeled and thinly sliced into strips
1 small red onion, chopped
4 skinless boneless chicken thighs, cut into bite-sized pieces.
1/4 cup long-grain rice
1 1/2 tsp curry powder
1 tsp cumin
2 10-oz (284-mL) cans undiluted chicken broth or 4 cups (1 L) chicken bouillon
1 cup frozen peas
2 green onions, thinly sliced

Oil a large saucepan and place over medium heat. When hot, add onion and stir occasionally until it starts to soften, about 3 min. Add chicken, sweet potato and rice. Sprinkle with curry powder and cumin. Cook, stirring, for 1 minute. Pour in broth and 2 soup cans of water. Cover and bring to a boil over high heat. Then reduce heat to medium-low and boil gently, while covered, until rice is cooked, 15 to 20 min. Stir in peas and green onions. Taste and add more salt if you like.

Black Bean Soup

I found this recipe in the January '08 issue of Parents magazine. For some reason, it's not posted on their website, so I'll have to type it out for you. :)

2 tsp oil
1 onion, chopped
1 1/2 tsp cinnamon
2 (19oz) cans of black beans, with liquid
1(32oz) pkg of chicken stock
1 large sweet potato, chopped

Heat oil in a pot over medium heat. Add onion and cinnamon. Cook for 6 minutes. Stir in beans, chicken broth, and sweet potato. Bring mixture to a boil. Reduce heat, and simmer for 10 minutes. Remove from heat and let cook for 5 minutes. Use a hand blender to purée to put in blender in batches until smooth. Reheat on low until warm before serving.

The magazine suggesting topping it with sour cream or plain yogurt. I was majorly ticked off when I opened a new thing of sour cream to find it half frozen. Instead, I just grated some cheddar cheese on top. It was delish! But you know what was even better? When I had some leftovers for lunch the next day, topped with white cheddar with jalapenos.

Yet Another Veg Soup!

I can't stop with the puréed vegetable soups! Here's another one...

1 Tblsp oil
1 onion, chopped
1 achorn squash, peeled and chopped
2 small sweet potatoes, peeled and chopped
5 fingerling potatoes, chopped
2 large carrots, peeled and chopped
1 carton of reduced-sodium chicken broth (more or less)
2 tsp rosemary
1 tsp thyme
1 tsp garlic
1 tsp salt

Over medium heat in a large pot, sauté onion in oil until transparent. Add all other veggies and stir to combine. Pour enough chicken stock into pot to cover. Cook until vegetables are fork tender. Use a hand blender to purée. Add additional broth until desired consistency is achieved while reheating. Season to taste with spices.

Curry Vegetable Soup

After I made Sweet Potato Soup a couple weeks ago, I was eager to try another soup with puréed vegetables. I kind of made this one up, just based on the idea that I wanted something 'Fall-ish'.

1/2 cup red onion
2 sweet potatoes, peeled and chopped
4 carrots, peeled and chopped
1 acorn squash, peeled and chopped
1 cup coconut milk
2 cups chicken stock
1 1/2 cups white wine
1 Tbsp fresh ginger, grated
3 cloves of garlic, minced
2 tsp lime juice
1/4 tsp black pepper
1/4 tsp salt
2 tsp curry powder

Sauté onions in a touch of oil for about 2 minutes. Stir in remaining vegetables. Add all liquid and stir to combine. Cook the vegetables in the liquids until tender. Using a hand blender, purée the mixture. Add seasonings, adjusting to taste. If you prefer a thinner soup, you could easily put it through a fine strainer.

I made some over-sized croutons to have with it, and they were perfect with the thick texture of the soup.


Sweet Potato Soup

I saw this soup on CityLine, and I have never drooled over a cooking segment more. I was pumped to find the recipe on their website and was looking for a reason to make it! Michael & Nancy came to dinner tonight to celebrate that they are expecting their first baby in the spring, and I knew this soup would be right up their alley.

2 T butter
1 1/3 C diced onion
6 C peeled and diced sweet potato (3 potatoes)
2 T grated fresh ginger
1 can coconut milk
3 C chicken stock
2 T lime juice
2 t cayenne pepper sauce (Frank's red hot, or similar)
1/4 cup plain yogurt

Melt butter in a large saucepot over medium heat and cook onion 3-4 minutes to soften, but not brown. Add sweet potato, ginger, coconut milk and stock. Simmer 45 minutes, until sweet potatoes are tender. Purée until smooth with a hand blender. Return to heat and stir in lime juice & cayenne sauce. Ladle into bowls and top with a swirl of yogurt.