Tag Archives: Soup

28 October 2020: Carrot-and-Fennel Soup

The New York Times has an extensive recipe collection that I’ve often used when looking for ideas for cooking. If you have a subscription to the Times, the recipe box feature is worth the price of a NYT subscription, and their newsletter, What to Cook This Week, is an extraordinary resource.

With cooler Fall temperatures setting in, this week I’ve begun to put more soups and stews into our meal-planning rotations. With some beautiful carrots and a fennel bulb in our CSA Share, this recipe for Carrot-and-Fennel Soup from Amanda Hesser was truly serendipitous.

I did make a modification by substituting 0% Greek Yogurt for Sour Cream which didn’t feel as if it impacted the texture or flavor.

Carrot-and-Fennel Soup (Amanda Hesser)

Ingredients

  • 2 TBSP unsalted butter
  • 1 medium fennel bulb, trimmed and thinly sliced, fronds reserved
  • 1 1/2 pounds carrots, peeled and thinly sliced
  • 1 large garlic clove, thinly sliced
  • 1 tsp salt (or to taste)
  • 1/2 cup fresh orange juice
  • 1/2 cup sour cream (I subbed in 0% Greek Yogurt)
  • Freshly ground black pepper

Method

  1. In a 3 quart heavy saucepan, over medium heat, melt the butter until foamy. Add the fennel slices and cook, stirring, until softened.
  2. Add the carrots and garlic and cook another minute.
  3. Pour in 6 cups of water and season with salt. Simmer, covered, until the carrots are very tender, about 20 minutes.
  4. Remove the soup from the heat and stir in the orange juice, sour cream and reserved fennel fronds. Use the back of a spoon to mash some of the carrots and fennel, but leave the soup chunky.
  5. Season with salt and pepper.

Noomers: full nutritional information on the NYT recipe website. Calories = 120 (for 1/6 of the recipe)


05 Oct. 2020: Vegetable Cabbage Soup

We’ve been enjoying our CSA Share from Farmer Dave for the last 3 months. This week, however, we were presented with one ginormous cabbage for which just two of us were somewhat at a loss for how to use it up. Yes, we did find a way to blanche and freeze part of it, but as condo dwellers, our freezer space is at a minimum. Here, however, is a great way to use half of a head of cabbage: soup!

Vegetable Cabbage Soup by Lauren Miyashiro

Ingredients

  • 2 TBSP extra virgin olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, minced
  • 1/2 tsp chili powder
  • kosher salt
  • freshly ground black pepper
  • 1 15-oz can white beans, drained and rinsed
  • 2 cloves garlic, minced
  • 1 tsp thyme leaves
  • 4 cups low-sodium chicken broth or vegetable broth
  • 2 c water
  • 1/2 large head cabbage, chopped
  • 1 15-oz. can fire roasted chopped tomatoes
  • pinch red pepper flakes
  • 2 TBSP freshly chopped parsley (more for garnish)

Method

  1. In large pot over medium heat, heat olive oil. Add onions, carrots and celery, and season with salt, pepper, and chili powder. Cook stirring often, until vegetables are soft (5-6 minutes. Stir in beans, garlic, and thyme and cook until garlic is fragrant, about 30 seconds. Add broth and water (I withheld the water until I knew I needed to add it) and bring to a simmer.
  2. Stir in tomatoes and cabbage and simmer until cabbage is wilted – about 6 minutes.
  3. Remove from heat and stir in red pepper flakes, and parsley. Season to taste with salt and pepper. Garnish with more parsley if using.

21 March 2020: Tuscan Soup With White Beans

 

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Ever since we learned our granddaughter has an egg sensitivity, we have been eating more plant-based and vegan meals. Recently I discovered a really great website, A Couple Cooks. Sonja and Alex, the authors of this blog have some terrific ideas for meals – some vegan, some vegetarian, some whole food – as well as other information about travel and lifestyles.

As I write this post, we are feeling the beginning effects of the COVID-19 pandemic here in Massachusetts. We are hunkering down so as not to contribute to the spread of the virus, and so a little comfort food seemed in order. This tuscan bean soup was warm and comforting and easy to make. The only change needed was to substitute celery for fennel due to being unable to purchase fennel when I shopped. Still delicious!

Tuscan Soup With White Beans

Recipe from A Couple Cooks website

Ingredients:

  • 1 bulb fennel
  • 2 bunches Tuscan kale or other dark leafy greens
  • 2 15-oz cans cannellini beans
  • 2 T olive oil
  • 2 28-oz cans diced tomatoes (San Marzano if possible)
  • 4 cups vegetable broth (or canned broth)
  • 2 cups water
  • 1/2 tsp red pepper flakes
  • 1 tsp dried basil
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • Pecorino cheese to garnish (optional)

Method:

  1. Chop the fennel bulb (reserve some springs for a garnish). Wash and roughly chop the kale. Drain and rinse the cannellini beans.
  2. In a large pot or Dutch oven, heat the olive oil over medium high heat, the saute the fennel for 5 minutes.
  3. Add the canned tomatoes with their juices and simmer for 8 minutes.
  4. Add the vegetable broth, water, and cannellini beans. Bring to a boil.
  5. Reduce to a simmer and add the red pepper flakes, dried basil, smoked paprika and kosher salt.
  6. Add the kale and simmer until tender, about 5 minutes. Serve garnished with grated Pecorino (if not going vegan) and fennel springs.

 


8 February 2018: Lemony Carrot & Cauliflower Soup Meets Wine Club Arneis

2018-Feb-08_fournightsaweek-carrotcauliflower_1756_edited-1When I make soup, it very often is a vegetable-based soup. Here’s a creamy – without the cream – soup that is a welcome variation on carrot-based soups. This one uses carrot, cauliflower, and light miso to blend together. It made a satisfying weeknight dinner soup.  Take Melissa Clark’s advice: don’t let the recipe hinder creativity: this is a basic roadmap for infinite variety.

Now what else to serve? Wine of course! I chose a Ceretto Arneis, a selection from our Wine Club (notes below the recipe) to pair with the soup.

Lemony Carrot and Cauliflower Soup (Link to original here)

Melissa Clark for NYTimes.

Ingredients

  • 1 TBSP coriander seeds
  • 2 TBSP extra-virgin olive oil
  • 1 large white onion, peeled and diced (about 2 cups)
  • 2 large garlic cloves, finely chopped
  • 5 medium carrots (1 lb.), peeled and cut into 1/2-inch pieces (about 2 cups). (I used a variety of carrots, purple, yellow, white, orange)
  • 1 1/2 tsp kosher salt
  • 3 TBSP white miso (I used yellow miso because I had it – no harm, no foul)
  • 1 small (or half a large head) cauliflower, trimmed and cut into florets
  • 1/2 tsp lemon zest
  • 2 TBSP lemon juice (I used more)
  • Smokey chile powder (for serving)
  • Coarse sea salt (for serving)
  • Cilantro leaves (for serving)

Method

  1. In large dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2-3 minutes. Transfer to a mortar & pestle and coarsely crush (or use the back of a spoon on a chopping board – just crush them)
  2. Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook stirring occasionally, until soft and lightly colored, 7-10 minutes. Stir in garlic and cook 1 minute.
  3. Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered over medium-low heat until the vegetables are very tender, about 10 minutes.
  4. Remove the soup from heat. Use an immersion blender and puree the soup until smooth. Stir in the lemon zest and lemon juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

Ceretto Langhe DOC Arneis, 2016

We joined Tutto Bene Wine and Cheese’s Wine Club last summer and honestly, we have 2018-Feb-08_fournightsaweek-carrotcauliflower_1742been delighted by some exceptional wines. I don’t think we’ve had one bottle in the last 6 months that we did not love.  

The Ceretto Arneis is one of those finds we never would have considered on our own. It has a minerally freshness with a slight sparkle that, now that I’ve discovered it, I know I’ll be returning to. The Arneis grape, grown in the Piedemonte region of Italy, were near extinction in the 1960s. Luckily they’ve been rescued! For tasting notes from the vintner and more about this wine, click here.

Looking to expand your exposure to some terrific wines? Check out Tutto Bene Wine and Cheese Wine Club here.

 


19 February 2017: Red Curry Vegetable Soup

2017-feb-19_fournighsaweek_ingredientsLiving in a diverse community such as Lowell, MA, I sometimes find that I’ve taken for granted all of the ethnic flavors that are available to us here.  With one of the largest Southeast Asian populations in the United States, we’ve been so fortunate to experience some fantastic foods and flavors, and even the mainstream grocers carry many ethnic foods.

This curry-flavored soup comes from Vegetarian Times, one of my favorite sources for non-meat based meals.  The magazine encourages cooks to substitute whatever might be available for both the cauliflower and green beans; however, in the dead of winter, access to either of these veggies in not a problem. In almost all cooking, I use either olive oil or coconut oil; I substituted the coconut oil for canola in this recipe. 2017-Feb-19_FourNighsAWeek_soup.jpg

Ingredients

  • 1 TBSP canola oil (I substituted coconut oil)
  • 12 oz cauliflower, cut into 1-inch florets (3 cups)
  • 4 large green onions, thinly sliced, white and green parts separated
  • 1 TBSP Thai red curry paste
  • 4 cups low sodium vegetable broth
  • 1 15-oz can petite diced tomatoes in their juice
  • 3/4 cup light coconut milk
  • 6 oz green beans, cut into 1-inch pieces (I used thawed frozen beans)
  • 1 TBSP lime juice

Method

  1. Heat oil in large saucepan over medium-high heat. Add cauliflower and white parts of green onions. Saute 5 minutes or until vegetables begin to brown. Add curry paste, and saute 1 minute more.
  2. Add broth and tomatoes with their juice. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes.
  3. Add coconut milk and green beans , and simmer 5 minutes, or until beans are tender.
  4. Stir in lime juice and remaining green onions. Season with salt and pepper if desired.

Note: the nutritional information for each serving (6) can be found on Vegetarian Times’ webpage for this recipe.


19 December 2017: Quinoa Vegetable Soup

2016-dec-19_fournightsaweek_0163Adapted from Whole Foods Market Quinoa Vegetable Soup.

Having adopted more mindful eating this year, I’m always looking for satisfying soups and salad mains that don’t load on lots of calories. This soup, courtesy of Whole Foods Market, not only makes use of more seasonal vegetables (like turnips), but is quite tasty – and low in calorires (110/cup). With a 20-minute cook time, it comes together quickly. 

Ingredients

  • 1 TBSP expeller pressed canola oil (I use olive oil)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 Roma tomatoes, chopped
  • 1 large red bell pepper, chopped
  • 1 large turnip, peeled & cut into 1/2 inch pieces
  • 1/2 cup quinoa, rinsed and drained (I used red quinoa for variety)
  • 4 cups low-sodium beef broth (vegetable broth substituted)
  • 1/2 tsp fine sea salt
  • 2 TBSP chopped fresh parsley

Method

  1. In a large sauce pot, heat oil over medium-high heat until hot. Add onion and garlic and cook 6-8 minutes or until golden and soft. Stir in tomatoes, bell pepper, turnip, quinoa, broth, 1 cup water and salt. Bring to a boil over high heat.
  2. Reduce heat to medium-low, cover and cook 20 minutes or until quinoa is cooked and vegetables are tender. Stir in parsley.

 


02 August 2016 Curried Carrot Soup

Adapted from Mayo Clinic Diet2016-Aug-02_FourNightsAWeek_soup.

I love the combination of spices in this carrot soup – and with just 80 calories per 1 1/2 cups it is a perfect way to counteract the food treats I experienced at the Lowell Folk Festival this past weekend.  This tasty soup comes from the Mayo Clinic recipe resources. Most of the spices I already had in my stash, so it was one tasty meal that came together quickly and with minimal shopping.

Ingredients

  • 1 TBSP Olive Oil (substituted coconut oil)
  • 1 tsp mustard seeds
  • 1/2 medium yellow onion, chopped
  • 1 pound carrots peeled and cut in 1/2-inch pieces
  • 1 TBSP fresh ginger + 1 tsp (peeled and chopped)
  • 1/2 medium jalepeno pepper, seeded
  • 2 tsp curry powder
  • 5 cups chick stock or vegetable stock/broth
  • 1/4 cup fresh cilantro, chopped (save some leaves for garnish if desired)
  • 2 TBSP fresh lime juice
  • 1/2 tsp salt (omitted)
  • 3 TBSP sour cream, light or fat-free (I used fat-free plain Greek yogurt)
  • 1 lime (grate the zest + use the juice in last steps)

Method

  1. In large saucepan, heat the olive oil over medium heat. Add the mustard seed. When the seeds just start to pop (after about 1 minute), add the onion and saute until soft and translucent (about 4 minutes). Add the carrots, ginger, jalepeno and curry powder and saute until the seasonings are fragrant (about 3 minutes).
  2. Add 3 cups of the stock, raise the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the carrots are tender (about 6 minutes).
  3. In a blender or food processor, puree the soup in batches until smooth and return to saucepan. Here’s where I make use of my immersion blender. Stir in the remaining 2 cups of stock. Return the soup to medium heat and reheat gently. Just before serving, stir in the chopped cilantro and lime juice. Season with salt if desired.
  4. Ladle into warmed individual bowls. Garnish with a drizzle of yogurt, a sprinkle of the lime zest and additional cilantro leaves.

08 August 2015 Chilled Herb Spinach-Potato Soup with Buttermilk

Recipe downloaded from Mollie Katzen’s website; originally published in Vegetable Heaven.

We’re in for a string of 90-plus degree days here in New England. A chilled soup seemed like something that might be light and tasty in the heat and humidity of early September.  Be sure to clean the leeks thoroughly!

Ingredients

  • 2 fist-sized russet potatoes (about 1 lb), peeled and cut into cubes 08Sep2015Soup
  • 5 cups water or broth (I used water)
  • 1 1/2 tsp salt
  • 2 cups chopped leeks, well cleaned
  • 1 TBSP minced garlic
  • 2 pounds fresh spinach, cleaned, stemmed, and chopped
  • 1/2 cup minced fresh dill
  • small handful fresh basil leaves
  • small handful fresh mint leaves
  • 1 1/2 cups buttermilk
  • white pepper to taste
  • minced fresh mint for garnish (optional)

Method

  1.  Place the potatoes, water or broth, and salt in a soup pot or Dutch oven. Bring to a boil, then cover and simmer very slowly for about 20 minutes. Add the leeks, garlic, and spinach during the last 5 minutes or so.
  2. Use a food processor or hand blender to puree the soup with all its solids, adding fresh herbs along the way. You will need to do this in several batches if using a food processor or countertop blender. Puree until very smooth.
  3. Transfer to a container, cover tightly and chill.
  4. Stir in the buttermilk just before serving, and add white pepper to taste. Top each serving with some minced fresh mint, if desired.

Yield: 6 servings


24 Jun 2011 Bread and Tomato Soup

Adapted from Oliver, J. Bread and Tomato Soup. Downloaded from the web on 24 June 2011. 

Tomato and Bread Soup

Copyright © 2011. Adrien Bisson.

My Comment: While it is still too early for farmer’s market tomatoes here in New England, there are still good sources available for fresh and canned tomatoes to use in this recipe. Besides, I had some bread to use up 🙂 Besides being warming and very fresh tasting, I like this recipe because of its simplicity. Never mind that the proportions are metric (a little brain work is good for you!). Enjoy it now and then create it again when the tomatoes are perfectly ripe right off the vine.

Ingredients

500 g cherry tomatoes
3 cloves of garlic, peeled and finely chopped
a large bunch of fresh basil, leaved picked, stalks finely chopped (separate the stalks from the leaves)
high quality extra virgin olive oil
sea salt and black pepper
2 400-g (14 oz) tin (that’s cans to us) plum tomatoes
500 g or 2 large handfuls of stale good-quality bread (I used some leftover ciabatta)

Method

1. Prick the cherry tomatoes with a fork and toss with one clove of garlic and about a quarter of the chopped up basil. Drizzle with olive oil, sprinkle with salt and pepper. Put in a roasting tray and cook in the over at 180 c (350 F) for 20 minutes.

2. Heat a glug (Jamie’s term!) of olive oil in a pot and add the remaining garlic and basic stalks. Stir around and gently fry for a minute until softened. Add the canned tomatoes then fill at least one can with water and add that also (you may want to consider adding more water if the soup seems to thick). Break up the tomatoes with a spoon, bring soup to a boil and simmer 15 minutes.

3. Tear the bread into thumb-sized pieces and add them to the pot. Add the torn basil leaves, let the bread sit on top of the soup mixture at low heat for 10 minutes. By this time the cherry tomatoes will have finished roasting — pour them (basil leaves, tomatoes, juices and all) into the soup pot.

4. Give the soup a good stir — you are looking to achieve a thick, silky porridgy texture. Remove from heat, add an additional 6-7 TBSP of olive oil and divide between 4 bowls — garnish with additional basil leaves if you want.

Serves 4.


18 Apr 2011 “French” Onion Soup

My Comment:  What better to celebrate Patriot’s Day in Massachusetts than a lovely vegetarian version of French Onion Soup? After all, the French did prove to be very helpful with the Revolutionary War….

This adaptation is my response to taking the beef out of onion soup – it was an experiment of course… but one that we thought was delicious. I’m not a big fan of sticking my dishes under the broiler so technically this is not an onion soup in the French tradition, but it is close.

Ingredients

4 onions, peeled, halved and sliced thinly
2 TBSP olive oil
1 tsp thyme
salt and pepper to taste
2 TBSP flour for thickening
1 quart mushroom broth, I used Pacific brand
OPTIONAL
toasted crouton
mozarella cheese (or some other melty cheese)

Method

1.  Heat oil in soup pan. Add onions and let them sweat for 30 minutes or so on medium high heat. Stir frequently, adding thyme and salt about half way through.

2.  Sprinkle onions with flour.  Cook for an additional 2-3 minutes.

3.  Add the mushroom broth and simmer. The mixture should appear thicker but not look like gravy!

4.  Serve. If desired add a toasted crouton and some shredded cheese to the bowl before ladeling soup over the top.

Serves: 4. Weight Watcher Points: TBD.


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