Roasted Parsnip Soup with Walnut Pesto

Ingredients

2 pounds medium parsnips, peeled, cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 tablespoons walnuts, toasted
2 tablespoons finely chopped mixed fresh herbs (such as tarragon, flat-leaf parsley, and chives)
1 teaspoon fresh lemon juice
4 cups vegetable stock

Preparation

Preheat oven to 400°. Toss parsnips with 1 Tbsp. oil in a large bowl and season with salt and pepper. Arrange parsnips in a single layer on a rimmed baking sheet and roast until tender and lightly caramelized, 22–25 minutes.

Meanwhile, pulse walnuts and herbs in a mini-processor until very finely chopped. (Alternatively, crush walnuts and herbs with a mortar and pestle to form a coarse paste.) Add remaining 2 Tbsp. oil and lemon juice and pulse to combine. Season pesto to taste with salt and pepper. Set aside.

Let parsnips cool slightly, then transfer to a blender. Add stock; purée until smooth. Pour soup into a large saucepan and heat over medium heat until warmed through. Season with salt and pepper and divide among bowls. Drizzle with pesto and serve.

Quinoa Soup with Pork

Ingredients

2 tablespoons olive oil
1 teaspoon ground annatto or sweet paprika
½ cup chopped scallions (white part and 1 inch of the green)
1 cup finely chopped leeks (white part and 1 inch of the green), washed well
1 medium-size ripe but firm tomato (5 to 6 ounces), peeled and chopped
4 cloves garlic, mashed into a paste
1 teaspoon salt and ½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
¾ pound lean pork from the leg or shoulder, trimmed of fat and cut into ½-inch cubes
6 cups hot water
1 pound boiling potatoes, peeled and cut into 1-inch cubes
¾ cup raw quinoa, cooked
¼ cup unsalted dry-roasted peanuts or natural peanut butter pureed with 1 cup milk
1 cup frozen peas
8 large fresh basil leaves, chopped
Pinch of cayenne pepper
Minced fresh parsley leaves for garnish

Directions

1. Heat the oil in a heavy 4-quart saucepan over low heat. Stir in the annatto, then add the scallions, leeks, tomato, garlic paste, and cumin and cook, stirring occasionally, for 5 minutes. Increase the heat to medium, add the pork cubes, and cook for a couple of minutes, tossing so they are well coated with the vegetable mixture. Add the water and bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes.

2. Add the potatoes, quinoa, and peanut puree. Partially cover and continue to cook until the potatoes are tender, about 20 minutes. Add the peas, basil, and cayenne and cook for a couple of minutes to heat the peas through. Taste for salt and black pepper.

Potato-Leek Soup Recipe

I don’t think I’ve ever made a New Year’s resolution.

Jamie Oliver's Egyptian Soup

1/3 cup (80 mL) bulgur wheat (medium or fine)

2/3 cup (160 mL) water

Sea salt

1 red onion, diced

1 each: red, yellow and green bell peppers, diced

4 cloves garlic, minced

1/3 cup (80 mL) olive oil

Freshly ground black pepper

2 tbsp (30 mL) ground sumac + more for dusting

2 tbsp (30 mL) za’atar + more for dusting

1 tsp (5 mL) each: ground cumin, smoked paprika

12 cherry or 18 grape tomatoes, halved

14-oz (398-mL) can diced tomatoes

5 cups vegetable stock

6 pitas, split open

Garnish:

Roughly torn mint leaves

Lime wedges

In small saucepan, combine bulgur and water. Generously season with salt. Bring to boil over high heat. Reduce heat to low; cover. Simmer 15 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.

In large saucepan over medium-high heat, combine onions, bell peppers and garlic with oil. Season with salt and pepper. Cook, stirring, 3 minutes. Add 2 tbsp (30 mL) sumac, 2 tbsp (30 mL) za’atar, cumin and smoked paprika. Cook, stirring, 1 minute. Add cooked bulgur, fresh and canned tomatoes, and stock. Bring to boil. Reduce heat to medium-low; simmer 10 minutes.

Lay pitas on baking sheet. Drizzle with oil. Sprinkle with sumac and za’atar. Bake in preheated 350F (180C) oven 2 to 5 minutes, until edges crisp.

Serve soup in bowls. Sprinkle with sumac, za’atar and cumin if desired. Scatter mint leaves on top. Serve with lime wedges and tortillas on side or in bowls.

Makes 6 servings (about 10 cups/2-1/2L).

Leek Soup with Dill Oil Recipe

I cooked everything together - the leeks, potatoes, garlic etc. - and THEN added hot broth at the end.

Here's the dill oil. I made it by pureeing fresh dill and olive oil. Done.

Dill Havarti Soup

• 6 slices of bacon
• 1 quart of chicken stock
• 1 cup dry white wine
• 1 cup heavy cream
• 1/2 milk
• 1 medium onion
• 1/2 pound of potatoes
• 6 tbs fresh dill
• 8oz havarti cheese
• 3 cloves garlic
• 3 tbs flour
• salt
• pepper

The first step is to preheat a dutch oven on medium/high on your stovetop.

Next slice up the bacon into pieces.

Place the sliced bacon into the dutch oven and cook till it is browned.

While the bacon is cooking, dice the onions, garlic and potatoes.

Remove the bacon, making sure to leave the grease.  Place the diced onion into the pan.

When the onion starts to turn translucent add the garlic and saute for a couple of minutes.

Add the cup of dry white wine to the pan to deglaze it. Make sure to scrape up the bacon bits on the bottom. 

Once the pan is deglazed add the chicken stock.  If you have homemade this is best, but I was in a hurry and purchased mine.  If you can’t find stock, chicken broth will work just fine.

Now add the sliced potatoes and the dill.

Bring the pot to a boil and then reduce to a simmer.  Cook till the potatoes are tender.  This should take about 15-20 minutes.

After the 15 minute mark, mix the milk and the flour together.  I find that a coffee cup and a fork work best for this.  Stir until the flour is fully incorporated into the milk.

When the potatoes are tender add the cream and the flour/milk combination to the pan.  Raise the heat to medium and cook until the mixture starts to thicken.  Make sure to stir frequently.

While the soup thickens cut the havarti cheese into smaller chunks.  This will help it melt easier.

When the soup thickens, remove the pan from the heat and add the havarti cheese.  Stir until the cheese if fully melted. Ladle the soup into bowls and top with the bacon and some fresh dill.

Filipino Tamarind Soup

Ingredients

30 ml (2 tbsp) canola oil
1 large onion, chopped
2 cloves garlic, chopped
455 g (1 lb) beef stew meat, cut into 1 inch cubes
945 ml (1 quart) water
2 large tomatoes, diced
225 g (1/2 lb) fresh green beans, rinsed and trimmed
0.5 medium head pechay (bok choy), cut into 1 1/2 inch strips
1 head fresh broccoli, cut into bite size pieces
39.5 g (1-1.41 ounce) package tamarind soup base

1.
Heat oil in medium stock pot. Saute onion and garlic until tender. Add beef to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes.
2.
Place tomatoes and green beans in pot, and continue to simmer for 10 minutes. Stir in pechay (bok choy), broccoli and tamarind soup mix. Simmer for an additional 10 minutes.

Avocado-Arugula Soup

You need:

1/2 haas avocado
About 8-10 decent sized broccoli clusters = to almost 1 full head (stems kept at least an inch long)
1/3 onion of choice
2 hand fulls arugula
1 Tablespoon olive oil
Salt (about 1 teaspoon) or to taste

1 Tablespoon apple cider vinegar
Red pepper flakes (about 1/4 teaspoon) or to taste
Drizzle of honey or agave
Juice from half a lemon
1 inch minced ginger root
1 cup water

Harissa to taste

3 cups chicken stock

Directions

Lightly steam the broccoli. Remove from heat when bright green. Saute onions in olive oil until just soft.
Place cooked broc and onions and all the other ingredients in a blender, food processor or use hand emersion blender. Add 1/2 cup water and blend. Keep adding more water until reachers desired consistency. Add any additional salt to taste.

French Garbure, Kitchen Sink Soup

Ingredients:

4 tablespoons butter
3 leeks, white only, thinly sliced
1 medium turnip, peeled and finely chopped
3 carrots, peeled and sliced into coins

1 onion, sliced
1 stalk celery, thinly sliced, greens reserved
4 cloves garlic, crushed and chopped
3 cups chopped green cabbage
1 15-ounce can cannellini beans, drained (white kidney beans)
3 medium potatoes, peeled and cubed
2 bay leaves
2 teaspoons dried parsley
1 teaspoon salt
3/4 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon rubbed sage
8 ounces ham, chopped
2 quarts chicken stock

Preparation:

In a large saucepan over medium-high heat, sauté the leeks, turnips, carrots, celery, and garlic in the butter until tender, about 12 to 15 minutes. Stir in the cabbage and sauté it for 2 minutes. Add the remaining ingredients and bring to a simmer. Allow the soup to gently simmer, uncovered, for 20 minutes, until the potatoes and cabbage are tender. Remove the bay leaves and serve the soup hot.

Penny Soup - Cheap ta make!

Ingredients

4 potatoes
4 large carrots
1 medium sweet potato
1 leek, white and pale green parts only
1 tbsp butter
1 tbsp olive oil
2½ cups vegetable stock
Salt and freshly ground black pepper

Directions

1. Slice the potatoes, carrots, sweet potato, and leek crosswise into rounds about 1/8 in (2–3cm) thick. The potatoes can be peeled or unpeeled. Rinse the leeks well.

2. Melt the butter with the oil in a large saucepan over medium-low heat. Add the leeks and cook, stirring occasionally, for 3–4 minutes, until beginning to soften. Add the potatoes, carrots, and sweet potato, and stir for 1 minute.

3. Pour in the stock, and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 20 minutes, or until the vegetables are tender but not falling apart.

4. Transfer about one-third of the vegetables to a blender or food processor with the cooking liquid. Purèe then return to the pan. Season with salt and pepper and serve hot.

Moroccan Tomato, Lentil and Chickpea Soup

Classic Moroccan Harira Recipe

Cilantro & Potato Soup

1 pound bacon, chopped

2 stalks celery, diced

1 onion, chopped

3 cloves garlic, minced

8 potatoes, peeled and cubed

4 cups chicken stock, or enough to cover potatoes

3 tablespoons butter

1/4 cup all-purpose flour

1 cup heavy cream

1 teaspoon dried tarragon

1 bunch chopped fresh cilantro

salt and pepper to taste

Directions

Cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.

In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.

In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Mushroom Soup

1 pound sliced fresh mushrooms

1 1/2 cups broth

1 chopped onion

1 garlic clove

2 celery ribs, chopped

1/8 teaspoon dried thyme

2 tablespoons butter

7 oz. potatoes, peeled and chopped

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon sherry or horseradish cream

Directions

In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.

In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.

In the saucepan, melt the butter. Add the salt, pepper, and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry or horseradish.

Kichidi

1 butternut squash

1/2 tsp. garam masala

salt & p

2 Tbsp olive oil

3 1/2 oz. rice

3 1/2 red lentils

2 inches ginger, peeled & grated

2 Tbsp ghee

2 tsp. cumin

1/2 tsp. red pepper flakes

juice of 1 lime

3 Tbsp chopped cilantro

2 Tbsp unsalted butter

Pre-heat oven to 400 degrees, halve squash and scoop out seeds. Put in roasting pan, cut side up, sprinkle w/ spices, drizzle w/ oil. Cover w/ foil and roast for 45 minutes. Let cool, scoop out flesh, mash w/ fork and set aside.

Combine rice and lentils in pan, cover w/ 2 quarts water, Add ginger, bring to boil, turn to low and cook for 30 min. Stir in squash.

Heat ghee, add cumin and red pepper, cook for 30 seconds. Pour into rice, stir, add s & p.

Stir in lime juice and cilantro. Garnish w/ butter.

Chakalaka can be served hot or cold, over mealie pap, with slices of bread, or as a condiment for grilled meats.

4 to 6 servings

Avocado Soup with Corn and Tomato Garnish

# 1 tablespoon canola oil
# 2 yellow onions, chopped, about 2 cups
# 4 cloves garlic, chopped
# 2 jalapeno chiles, stemmed, seeded if desired, and minced
# 4 ripe Haas avocados, peeled and cut into -- (4 to 5) chunks
# 1 quart chicken stock
# 1/2 cup crema, creme fraiche or sour cream
# 1/2 cup chopped cilantro
# 2 tablespoons freshly squeezed lime juice
Corn and Tomato Garnish:
# 2 ears corn, roasted or boiled, kernels cut off and reserved
# 2 Italian Roma tomatoes, seeded and diced
# 2 scallions, washed and sliced into thin rings
# 1/2 teaspoon salt
# 1/4 teaspoon pepper
# 1 tablespoon creme fraiche or sour cream

Heat oil in Dutch oven (covered pot) over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent. Add avocados and stock and bring to the simmer. Simmer 15 to 20 minutes or until avocados are soft. Add cream, being back to a simmer, then puree with immersion blender until very smooth. Stir in cilantro (or 1/4 of a "motel-sized" bar of soap???) and lime and serve, topped with corn and tomato garnish.

Capón de Ajo (Chopped Garlic Soup with Chiltepins)

This would be great for colds! Vegan/Vegetarian, too...

# 8 cloves garlic, chopped -- (8 to 10)
# 1/2 onion, chopped (optional)
# 1 tablespoon vegetable oil or butter
# 4 Chiltepins (or more, to taste), crushed
# 2 cups boiling water
# 1 thin flour tortilla, heated on a griddle until crisp

Sauté the garlic and onion in the oil or butter until soft, then transfer to a soup bowl. Add the Chiltepins and pour in the boiling water. Break the tortilla into pieces and add it to the liquid.

Vegan Tortilla Soup

Ingredients:

1 tbsp olive oil
1.5 cups chopped onion
2 garlic cloves, minced
2 bell peppers, chopped
1 zucchini, chopped
1 ear fresh corn
1/2 cup green onion, chopped
3 tbsp ground cumin
One 28-oz can crushed tomatoes
1 can chopped green chili peppers, drained (optional)
3 cups vegetable broth
2 tbsp chia seeds (optional)
1.5-2 cups cooked black beans (or beans of choice)

1/4 cup tequila

1 teaspoon maple syrup

1 to 2 cups seitan (optional)

Cilantro for garnish
salt & pepper & crushed red chili pepper, to taste
Fresh lime juice, to garnish on top
Non-Dairy Cheese (I use Daiya cheese), for sprinkling
Chopped avocado, for garnish
Tortilla sticks (flour tortillas, olive oil, garlic powder, chili powder, to taste)

1. In a large pot over medium to low heat, add the olive oil, onion, and garlic. Sauté for about 5 minutes. Preheat oven on medium broil setting.

2. Meanwhile, chop the peppers, zucchini, green onion, and remove corn from cob (I take a chef’s knife and slice down the 4 sides). Add the veggies into the pot and sauté for another 5-10 minutes.

3. Add in the crushed tomatoes, cumin, broth, and chia seeds. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes. Stir in drained and rinsed beans just before serving.

4. Meanwhile, make your tortilla strips. Slice flour tortillas into 2 inch strips (see below). Place in a small bowl and drizzle with olive oil to coat. Sprinkle on garlic powder and chili powder (to taste) and mix well with hands. Place on a lined baking sheet and broil for up to 3 minutes on medium. Watch very carefully. When golden, remove from oven.

5. After the soup simmers, ladle into bowls, and top with chopped avocado, fresh lime juice, cheese, green onion, and tortilla strips. Serve immediately. Keeps in fridge for up to 5 days or can be frozen for 1 month.

I also stirred in 2 tbsp of chia seeds to pack in more nutrition and thicken the broth slightly.

While the soup was simmering, I made some tortilla strips by slicing up an Ezekiel tortilla and sprinkling on olive oil, chili powder, and garlic powder. I broiled it on medium heat for 3 minutes until golden and crisp. They tasted amazing!

Your healing dinner is served, complete with Daiya cheese, fresh lime juice, chopped avocado, tortilla strips, Herbamare, pepper, and green onion!

Quinoa-Peanut Soup

2 Tb. olive oil
1 chopped onion or 2 med. leeks sliced (I prefer leeks, use all of white and tender part of green)
2 garlic cloves, minced or pressed (I use more)
1 fresh jalapeno, minced (Again, I use more)
1 red bell pepper, diced
2 diced celery stalks, with leaves (I usually leave this out, cause I don't care for celery all that much)
2 small diced zucchini
1 large sweet potato, diced
optional: any other veggies you'd like - we often add peas, green beans, corn, chick-peas, asparagus, okra or turnips.
1 tsp. ground cumin
1 tsp. dried oregano
4 cups vegetable stock (I use the "non-chicken" style broth)
1/2 cup quinoa, (some brands say to rinse and drain before using - I never have..)
freshly ground black pepper, to taste
1 dash cayenne pepper or to taste (I use more!!)
optional - 1 Tbsp finely grated fresh ginger
1/2 cup chunky organic peanut butter, no honey or sugar

Wear rubber gloves to prepare fresh jalapeno pepper if you need to - or just be careful.
In a large heavy-bottomed soup pot, warm olive oil over medium-high heat. When hot, add all veggies, and cumin and oregano.

Saute 10 -15 minutes, or until vegetables are softened.

Add stock, quinoa, black pepper and cayenne (and fresh ginger is using).
Bring to a boil, reduce heat and cover.

Simmer until quinoa is cooked and veggies are tender, about 10 to 15 minutes, adding more broth/water if needed to keep it from getting too thick.
Add peanut butter, using a wisk to blend in completely, and simmer another 10 minutes.

Cambodian Vegetarian Soup