Posts tagged #soup

Sweet Potato, Baby Kale and Lentil Soup. Seriously AMAZING!

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This soup is SO special. Yes I love vegetables but this soup is so special not because of the wonderful veggies but rather because of the seasoning. It is VERY flavorful and intense, in a good way. This could go down in history as one of my favorite (non pureed) soups. My friend gave me this recipe from Pinterest and I switched it around a tad to make it my own.

 

Ingredients:

  • 3 medium sized sweet potatoes peeled and cubed 
  • 2 cups baby kale (you can use more if you would like!)
  • 1 cup brown lentils
  • 2 tomatoes (vine ripe if possible) chopped
  • 1 medium size onion diced
  • 1 1/2 TBS Turmeric
  • 1 1/2 tsp cumin
  • 1 tsp ground coriander 
  • 1/3 tsp cayenne pepper or more if you  like heat!
  • 1/2 tsp cinnamon
  • 1 tbs fresh ground ginger
  • 1 tsp salt (more to taste if you would like)
  • Pepper to taste (adding pepper increases the bio availability of turmeric- helping your body absorb more of the nutrients!) 
  • 6 cups vegetable broth 
  • 1 cup water

Directions

  • Heat the largest pot you have for 40 seconds over medium heat, then add about 2 tbs of EVOO or any other oil you prefer. Warm up oil for another 20 seconds then add in chopped onions and stir for 3 minutes.
  • Add in all the spices including the ginger. Stir for another 2 minutes.
  • Add in tomatoes and lentils. Stir for a minute then finally add in your sweet potato, 6 cups broth, and 1 cup water.
  • Bring pot to a boil, cover and reduce to low, letting cook for about 30 minute. 
  • After about 30 minutes add in your baby kale and let it cook for another 10 minutes.

Comment below and let me know how it goes! Did you make any changes to the recipe?

** If I am going to be eating/ serving all the soup right away I add in all the Kale while cooking (like the recipe says). BUT if I know that I will be reheating it and eating it for the next couple of days then I only add in some kale, and right before I heat up the soup to eat the next day I will add in more fresh baby kale! ALSO, if you do not have kale feel free to use baby spinach, or regular Kale just cut up small.

 

 

Sweet Potato & Butternut Squash Soup

I already made this soup 3 times this winter. It is so smooth and filling. I know you will love it! You can watch the video below, or just read the directions. I would watch the video. I think its fun, and camera man makes a cameo at the end! (If you are reading this on your phone you probably can't see the video below) 

Ingredients

  • 4 cups vegetable broth
  • 2 cups water or less
  • 1 sweet potato (add another sweet potato if you like thicker soups)
  • 1 (1-2 lbs) Butternut squash
  • 1 tbs fresh ground ginger root
  • 1 onion diced
  • 1/2 tsp cumin
  • 1/2 tsp tumeric
  • pepper and salt

The beauty about this soup is that in the end it all gets pureed so you do not have to worry about perfectly cutting the vegetables. Peel and cube butternut squash. Peel and slice sweet potato. Dice onion. 

In a pot add some EVOO (or any grease your desire) heat up a bit and add in onions. Stir until fragrant. Add in spices; Cumin, Turmeric, pepper and some salt. Mix and then add in butternut squash and sweet potatoes. Mix for a minute more, then add in 2 cups water and 4 cups broth. Add in grated ginger and bring a boil.

After brought to a boil simmer on low and cover pot for about 25 minutes. You want to soften the vegetables. Once a fork can easily go through the butternut squash, you are ready to puree!

Either place in a blender or if you have an immersion blender, great! Bon appetit! 

 

 

Posted on January 26, 2015 and filed under apps/side dish, soup.

Green Soup. Make it and Love it.

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My friend sent me this recipe and when I first looked at it I was skeptical. The only time I consume that much green, mixed all together, is in a smoothie. This is by far the greenest soup I have ever made, andddddd it was so good!

The problem: My camera man hates onion, and this recipe calls for a lot of them. I usually avoid onions or purée the heck out of them so that they are no where to be found. The onions in this soup, however, play a huge part. There is no hiding them. So if you are not a fan of onions, beware!  But OMG this soup is awesome. Go make it. Eat it. And love it. 

Posted on October 30, 2014 and filed under apps/side dish, soup.

Dairy free tomato soup! YUMMY!

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Yesterday I made a tomato soup. I read different recipes and came up with my own. The final product was delicious. A definite thumbs up!

Ingredients:

10 vine ripe tomatoes cut in quarters

5-7 garlic cloves

EVOO

1-1.5 tsp cumin

1tsp coriander

salt

pepper

basil

oregano

1 Cup chicken or vegetable stalk

cayenne pepper (optional for a little kick)

goat cheese (optional)

Directions:

Preheat oven to 450

Dice tomatoes into quarters and put them in a baking dish. Cover the tomatoes with EVOO and add plenty of salt, pepper, oregano, and basil. I would say add enough salt not TOO much, but do not be afraid to add the pepper, oregano, and basil.

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In the dish place 5-7 garlic cloves. They will get nice and soft as they cook in the oven and will add great flavor to your soup.

Place the tomatoes and garlic in the oven for 35 minutes. As they cook you will notice juices emerging from the tomatoes and a wonderful smell will fill in the air! Mix the tomatoes twice. Once after 15 minutes and again after 25 minutes.

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After the tomatoes are cooked, carefully take the dish out of the oven as the tomatoes will now be sitting in a lot of tomatoes juices.

Heat a large pot (one that you would make a soup in) and add EVOO or vegetable oil, crushed garlic, cumin, coriander, and a little cayenne pepper if you want a kick.  I would add about 1/2 tsp-1tsp of each, less for the cayenne. Feel free to add more of the seasonings and make sure there is enough oil so that the seasonings do not get stuck to the bottom of the pot. Do not let the garlic burn. Put the fire on medium to low heat. You want it to sizzle for about 3-5 minutes. Keep mixing.

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Add the tomatoes and all of their juices to the pot of seasonings and mix for a minute.

Add 1 cup of chicken or vegetable stock. Mix everything and simmer on low for about 3 minutes.

Take the tomato mixture off the heat and let it sit and cool down. After about 10 minutes  blend everything. You can puree if you have an immersion blender. Or you can pour it in your blender like I did! Works great.

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I made the soup with a grill cheese sandwich on the side. YUM. For my camera man I added a tsp of crumbled goat cheese, in his bowl, to give it a little more creaminess. Camera man said he LIKED the tomato soup!!!! This could be one of the very few dishes he has given positive feed back on. WOW.

I hope you enjoy it as much as we did!

Cabbage, kale, white bean, carrot, celery and brown basmati rice soup!

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I love making soups. Soups are usually easy to make and are a nice low calorie option to keep you warm during the cold winter months!

This soup does not look great, but it tastes great. I put this soup together myself, so no recipe followed. You can tweak the measurements if you feel necessary. This recipe makes a lot of soup. So cut in half if you wish to make a smaller batch! As I was writing this blog I realized that I need to do a better job at recording my measurements for people who like to cook with measured amounts of seasonings and such, which hmm is probably most people. Sorry I'll do a better job next time!

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photo (52)

Ingredients:

  • half head of white cabbage (fist time I used it in a soup and I love it!)
  • 3 carrot sticks
  • 3 stalks of celery
  • 1/2 onion (I left this out, but you can add!)
  • Kale- 5 leafs? I am not really sure but that sounds about right.  You can use more or less.
  • White beans (I used raw white kidney beans and then cooked them myself, you can grab a can if you wish)
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  • 1cup of basmati rice (you can use regular brown rice, or you can totally leave this out)
  • 6 cups chicken or veggy broth (for soup) I know so MUCH. you can add half water half stalk.
  • garlic, minced about 2 tbs
  •  salt to taste (don't be afraid to add it. Mine did not have enough)
  •  pepper to taste
  • EVOO- 2tbs, add more if needed
  • dried thyme to taste. I added a lot. It was so good. Don't be afraid
  • Cumin (if you wish)

Directions:

  • First I dealt with the raw beans.  I brought 1 cup of white kidney beans to a boil took it off the heat and let it sit for an hour as I was prepping the soup.  This allows the beans to soften a bit.
  • dice the carrots, celery, and onion
  • Slice the cabbage in little strips, you do not need to make the strips small but try to not have them too thick.
  • In a pot add some EVOO and mix in some garlic, let is sizzle a little then add in diced onions, cabbage, carrots and celery. Mix for about 4-5 minutes on medium heat. You will slowly see all of your veggies shrink. Mostly the cabbage.
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  • Add in your 6 cups of broth,white beans and kale. Mix and then let it sit uncovered until it comes to a boil.
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  • Lower heat to "Low" and let it cook for (SHOOT I didnt time it but this is an estimate) about 45minutes-1hour. Mix every 20 minutes. You should test and just feel it out. When veggies seem cooked, you are done! Take off heat and enjoy.
  • **As your soup is cooking, make your brown rice. Then mix into soup at the very end. This is optional. I did it and find the soup more filling.
Posted on December 6, 2012 and filed under food, savory, entree, apps/side dish.