Soup
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.
Golden Tofu Soup
- 1 leek or 1 onion
- Vegetable oil
- 2 tbsp (30 mL) yellow Thai curry paste
- 1 tbsp (15 mL) grated ginger
- 900-mL carton vegetable broth
- 400-mL can of coconut milk, preferably regular
- 1 tbsp (15 mL) granulated sugar or honey
- 350-g pkg tofu, preferably extra-firm
- 12-oz (340-g) pkg fresh or frozen vegetable stir-fry mix, about 4 cups (1 L)
- Slice and discard dark green top and root end from leek. Then slice in half lengthwise. Fan out and rinse under cold running water to remove any grit, then thinly slice. If using an onion, chop. Lightly oil a large pot. Set over medium. Add leek, curry paste and ginger. Stir continuously until leek begins to soften slightly, about 2 min.
- Pour in broth and coconut milk. Stir in sugar. Bring to a boil over high, about 5 min. Meanwhile, slice tofu into bite-sized cubes. If using fresh stir-fry mix, cut any large vegetables into bite-sized pieces. When broth boils, add tofu and vegetables. Reduce heat, cover and simmer, stirring occasionally until vegetables are tender, 5 to 8 min. Taste and add salt, if you like.
Roasted Eggplant Soup
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Ingredients:
- 2 medium (wide body) eggplants, about 1 1/2 to 2 pounds, cut into 4 wedges lengthwise
- 2 large tomatoes, cut in 4 wedges
- 1 medium onion, cut in 4 wedges
- 6 medium cloves garlic, peeled and minced
- 2 tablespoo
Heat oven to 350°. Brush baking pan with oil.
In a large pot or bowl, toss the tomato wedges, eggplant slices, onion wedges, and minced garlic with olive oil. Spread the vegetables in the baking pan. Sprinkle lightly with salt and pepper. Roast for 45 minutes to 1 hour, turning once or twice, or until the vegetables are tender and browned.
Scoop eggplant into a large saucepan; discard peel. Put remaining roasted vegetables in the saucepan along with the marjoram or basil, soup stock, and lemon juice. Bring to a boil. Reduce heat to medium low and cover; simmer for 45 minutes, or until all of the vegetables are very soft. Remove from heat and let stand for 15 minutes.
Blend the eggplant and chicken broth mixture in 4 batches until pureed. Return the pureed mixture to the large saucepan and stir in cream. Heat until it begins to simmer. Add more soup stock if the mixture is too thick. Taste and add salt and pepper. Spoon into bowls and sprinkle with a little chopped parsley, if desired.
Serves 4 to 6.
Cream of Mushroom Soup
- Half cup of butter
- Quarter cup of flour
- 1 medium onion, finely chopped
- 1 pound of mushrooms, finely chopped
- 1 pound of mushrooms, roughly chopped
- 4 cups chicken stock or broth
- 4 cups of whole milk or light cream (half and half)
- Quarter cup of balsamic vinegar
- Parmesan cheese - sprinkle on top
- Salt and pepper to taste
- Chopped or dried parsley and basil and tarragon to taste.
1. Melt butter in soup pot on medium low heat.
2. Add onions and salt. Saute onions until they are soft.
3. Add mushrooms, and cook for about 5 minutes.
4. Add flour in a bit at a time, stirring it in as you do to help prevent lumps.
5. Add broth a bit at a time, stirring as you do to prevent lumps. After enough broth has been added to make everything liquid, add the rest of the broth.
6. Bring to a boil, reduce to low heat and simmer for about 5 minutes or so. This will allow the flour to thicken the soup somewhat.
7. Add the cream, pepper, basil and parsley. Gently simmer the soup without boiling for about ten minutes to allow the flavors to mix completely.
8. Add the balsamic vinegar, stir and serve.
9. Sprinkle parmesan cheese on top.
Mushroom types: Button, Chanterelle, Shiitake, Morel, Porcini, Portobello, and Oyster, or mix and match.
You can also change some of the spices and herbs. Tarragon works in place of basil, and the addition of garlic along with onions, or roasted garlic along the broth can make for a tasty change. Also, a touch of nutmeg would not be out of place, as it is always a good addition to a cream sauce.
One note about cleaning mushrooms: do NOT clean them in water, as they will soak it up which will stop them from absorbing the flavors of your soup. It is far better to brush them clean with a dry cloth or a very soft brush. And since they do absorb liquid, that means they can pick up a lot of extra flavor by being soaked in wine, sherry, chicken stock, or nearly anything that is not too acidic.
