Soup
Broccoli Soup
- Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
Laksa
1 package laksa paste
1.5 litres boiling water
1 can coconut milk
5-6 carrots, sliced
2 heads broccoli, chopped
1 bag puffed tofu, cut in half
4 green onions (optional), sliced
6 handfuls beansprouts
55 grams ermicelli noodles (about 2-3 twists)
Bring water to a boil.
Add laksa paste.
Add carrots and broccoli stocks.
Add coconut milk and cook for a few minutes.
Add tofu puffs, green onions, vermicelli noodles.
Cook for a few minutes.
Add bean sprouts.
Serve.
Red Pepper Tomato Soup
4 red peppers
6 tomatoes
1 onion
4 cloves garlic
2 cups soup stock
1 cup plain yogurt or sour cream
2 tbsp apple cider vinegar
thyme/rosemary/sage/basil
Cut red peppers and tomatoes in half. Cut onion in 1/4 inch sections. Peel garlic. Place peppers, tomatoes, onion and garlic on baking sheet and brush with oil. Bake at 400 degrees until roasted. Remove skins from peppers.
Put roasted vegetables in a blender with 2 cups soup stock and blend.
Stir in yogurt, spices and vinegar.
Heat and serve with croutons.
Tom Kha
6 cups soup stock
1 can coconut milk
2 sticks lemon grass
5 kaffir lime leaves
4 cloves garlic
2 tbsp minced ginger
2 tbsp fish sauce
1 tbsp shrimp paste
1 tbsp soy sauce
1 tbsp white vinegar
zest and juice of 2 limes
2 serrano peppers
2 tbsp brown sugar
1 cup sliced mushrooms
2 cups bok choy or broccoli
1 cup sliced carrot
1 cup cherry tomatoes
1 package cubed tofu
optional - chopped fresh basil or cilantro
Put the soup stock and coconut milk in a large pot over low-med heat. Add other stock ingredients (up to the brown sugar). Cook for 5-10 minutes. Add sliced mushrooms and cook for 5-10 minutes. Add remaining vegetables and tofu. Cook for 5 minutes.
Lentil Soup
- 1 cup red lentils
In a large saucepan, heat oil over medium heat. Add garlic; sauté until golden brown.
Add carrots, celery, bell pepper, tomatoes, spinach, lentils, stock, basil, oregano, marjoram and chili flakes; cover and simmer for 20 minutes.
Somali Yam and Peanut Soup
Heat the stock and keep it warm on the back burner while you assemble the soup. In a soup pot, heat oil over medium heat. Add onion, saute for 10 minutes. Add garlic, ginger and spices. Stir in red pepper and yams, and continue cooking until they start to stick to the bottom of the pot. Add vegetable stock to cover. Bring to a boil, then reduce heat to a simmer until yams are tender.
Add pineapple with juice, tomatoes, peanut butter and remaining stock and simmer 30 minutes. Puree the soup until smooth.
Return soup to pot and simmer for 10 minutes. Just before serving, add chopped cilantro and fresh lime juice.
Butternut Squash Soup
4 small butternut or acorn squash ( about 6 cups)
1 large diced onion
3 cloves minced garlic
1 tbsp olive oil
1/2 milk
1 cup plain yogurt
3 cups soup stock
Salt
Pepper
1 tbsp nutmeg
1/8 tsp cayenne pepper
1/2 tsp ground ginger
1/2 tsp ground all spice
Cut the squash in halves , brush cut side with oil, roast cut side down on sheet in the oven for about 45 minutes at 350 degrees F. Let cool and scoop out the cooked squash.
In a large saucepan, saute the onion and garlic in olive until tender. Add squash, stock, and spices..
Bring to boil and cook for 15- 30 minutes or until squash is tender.
Puree squash mixture in a blender batches until smooth, add yougurt and milk to blend with squash, and then return to saucepan.
Do not boil after adding dairy products.
Garnish with parsley and serve with garlic toast.
I also added some red and yellow peppers and a package of soft tofu. Very nice.
Tortilla Soup
Heat the stock and keep it warm on the back burner. In a soup pot, heat oil over medium heat. Add onion and 1 tsp salt and saute until translucent. Add garlic, half of the minced jalapenos and another 1 tsp of salt. Saute 5 minutes.
Pour the hot stock into the pot and bring to boil. Simmer for 20 minutes. In the final 5 minutes, stir in the corn, red peppers, remaining jalapenos, remaining salt, liquid smoke and chipotle puree. Simmer until the corn is tender.
Slice each tortilla into long strips 1/4” thick. Toss gently with a light coating of oil, a pince of salt and chile powder (optional). Spread the strips out on a baking sheet and bake at 325 degrees for 5 minutes or until crisp.
Ladle the broth into bowls and divide the diced avocado, cilantro leaves, and asiago shavings among the servings. Create a tepee of 8 tortilla strips in each bowl. Serve immediately.
Curried Cauliflower Soup
Method :
Warm oil in a large saucepan over medium heat. When oil is hot but not smoking, add garlic, leek, cauliflower and celery and cook, stirring, over medium heat, for 5 minutes. Stir in curry paste and vegetable stock and cook, increasing heat if necessary, until mixture is at a steady simmer. Cover and allow to simmer until cauliflower is tender, about 10 minutes.
Add coconut cream, beans, and salt and pepper to taste. Heat soup through, about 3 minutes. Do not allow soup to boil.
Ladle into serving bowls and garnish with celery and cilantro leaves.
Black Bean & Corn Chowder
Saute the onion in the olive oil for about 5 minutes
Add the garlic, sauté for 2 minutes
Add the broth and the rest of the ingredients
Simmer for 20 minutes
If you want a thicker soup base, mash some of the black beans and potatoes.
