1/3 cup raw cashews
3/4 cup water
2 tsp extra virgin olive oil
1 medium onion, diced
1 large head cauliflower, cut into 1-inch pieces
1 14-oz can light coconut milk
2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp evaporated cane sugar
1/4 tsp ground cinnamon
1/4 cup chopped fresh cilantro
Salt
Put the cashews in a blender and blend until finely ground. Add ¾ cup water and blend for 2 minutes.
Pour the cashew mixture through a fine-mesh strainer into a bowl, pressing on the solids with the back of a spoon. Discard the solids.
In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden.
Add the cauliflower, coconut milk, strained cashew milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover.
Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.
Ladle into bowls and garnish with the caramelized onions and cilantro before serving
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Tuesday, October 22, 2013
Sunday, October 13, 2013
Dairy-free German Potato Soup
Combine in saucepan:
4 potatoes peeled and diced (yukon gold tends to get mushy)
1/2 small to med onion, chopped
1 teaspoon salt
dash pepper
3 1/2 cups water
Cook until potatoes are tender. While cooking, in a second pan heat 1 tablespoon butter/margarine (my sil used country crock because it had no whey, and her dc didn't get allergy symptoms) with one tablespoon flour. Allow butter and flour to brown, stirring constantly.
Add 3 cups water from the cooked potatoes. (If you are short, just add warm water)- Add it slowly and stir to keep it smooth. Add this back into the potato/ onion pot and heat through.
Can be easily doubled or even quadrupled. If put in a well sealed container (i.e. "tupperware") it can be frozen, but thaw it slowly and don't over stir when heating through.
4 potatoes peeled and diced (yukon gold tends to get mushy)
1/2 small to med onion, chopped
1 teaspoon salt
dash pepper
3 1/2 cups water
Cook until potatoes are tender. While cooking, in a second pan heat 1 tablespoon butter/margarine (my sil used country crock because it had no whey, and her dc didn't get allergy symptoms) with one tablespoon flour. Allow butter and flour to brown, stirring constantly.
Add 3 cups water from the cooked potatoes. (If you are short, just add warm water)- Add it slowly and stir to keep it smooth. Add this back into the potato/ onion pot and heat through.
Can be easily doubled or even quadrupled. If put in a well sealed container (i.e. "tupperware") it can be frozen, but thaw it slowly and don't over stir when heating through.
Friday, October 11, 2013
St. Basil's Soup
6 tbsp oil of your choice
1 large onion slices
1/2 pound mushrooms sliced
2 celery stalks, sliced
2 carrots sliced
2 quarts water
2 bullion cubes of choice
salt & pepper to taste
chopped parsley
1. Wash & thinly slice vegetables
2. Pour the oil into a soup pot. Add the veggies & saute them lightly for 2-3 minutes , stirring constantly.
3. Add the water & bullion cubes. Cook the soup slowly in a covered pot over low heat for 30 minutes. Add salt & pepper and chopped parsley. Simmer the soup for 10 minutes and serve hot.
My Notes: I add salt & pepper when sauteing the veggies, and then add more at the end if needed. I often skip the parsley, but is is nice. We often serve it with nice bread & a wedge of decent cheese (or can be served with butter for bread if we don't want to buy the cheese that week).
1 large onion slices
1/2 pound mushrooms sliced
2 celery stalks, sliced
2 carrots sliced
2 quarts water
2 bullion cubes of choice
salt & pepper to taste
chopped parsley
1. Wash & thinly slice vegetables
2. Pour the oil into a soup pot. Add the veggies & saute them lightly for 2-3 minutes , stirring constantly.
3. Add the water & bullion cubes. Cook the soup slowly in a covered pot over low heat for 30 minutes. Add salt & pepper and chopped parsley. Simmer the soup for 10 minutes and serve hot.
My Notes: I add salt & pepper when sauteing the veggies, and then add more at the end if needed. I often skip the parsley, but is is nice. We often serve it with nice bread & a wedge of decent cheese (or can be served with butter for bread if we don't want to buy the cheese that week).
Black Eyed Pea & Coconut Soup
1 cup dried black eyed peas
3 1/4 teaspoons salt
1/4 cup long grain rice
3 tablespoons unsalted butter
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 teaspoon garam masala
1/4 teaspoon cayenne pepper
1 cup chopped, peeled and seeded tomatoes
2 cups coconut milk
3 cups water
4 teaspoons shredded unsweetened coconut
1. Place the black-eyes peas in a pot of cold water to cover by 4 inches and bring to a boil over high head. Add 1 teaspoon salt and boil until tender, 30 to 40 minutes. Drain, saving one cup of the cooking liquid.
2. Bring 1/2 cup water to a boil in a small pot, then add the rice and 1/4 teaspoon salt and boil until the rice is softened or the water is absorbed. Turn the head off, drain if any liquid is left or set aside if absorbed.
3. In a large pot, melt the butter over medium heat, then add the onion, bell pepper, garam masala, 1 teaspoon salt and cayenne and cook, stirring occasionally, until softened, about 8 minutes. Add the tomato and cook, stirring for 2 minutes. Add the cooked black-eyed peas and reserved 1 cup cooking liquid, the coconut milk and the water and cook until it returns to a bubble, about 10 minutes. Add the cooked rice and 1 teaspoon salt & serve with the shredded coconut on top of each bowl.
My notes: We use a can of diced tomatoes rather than peeling and seeding a bunch ourselves. I am sure some people can taste a difference, but to me if I don't use this can the recipe won't get made. If you don't have garam masala you can google a recipe to make your own since it is just a blend of some spices you may already have, or you can buy it at the store. We also usually skip the shredded coconut, although I have some in the pantry so maybe I will try to remember it when we have this this week...
3 1/4 teaspoons salt
1/4 cup long grain rice
3 tablespoons unsalted butter
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 teaspoon garam masala
1/4 teaspoon cayenne pepper
1 cup chopped, peeled and seeded tomatoes
2 cups coconut milk
3 cups water
4 teaspoons shredded unsweetened coconut
1. Place the black-eyes peas in a pot of cold water to cover by 4 inches and bring to a boil over high head. Add 1 teaspoon salt and boil until tender, 30 to 40 minutes. Drain, saving one cup of the cooking liquid.
2. Bring 1/2 cup water to a boil in a small pot, then add the rice and 1/4 teaspoon salt and boil until the rice is softened or the water is absorbed. Turn the head off, drain if any liquid is left or set aside if absorbed.
3. In a large pot, melt the butter over medium heat, then add the onion, bell pepper, garam masala, 1 teaspoon salt and cayenne and cook, stirring occasionally, until softened, about 8 minutes. Add the tomato and cook, stirring for 2 minutes. Add the cooked black-eyed peas and reserved 1 cup cooking liquid, the coconut milk and the water and cook until it returns to a bubble, about 10 minutes. Add the cooked rice and 1 teaspoon salt & serve with the shredded coconut on top of each bowl.
My notes: We use a can of diced tomatoes rather than peeling and seeding a bunch ourselves. I am sure some people can taste a difference, but to me if I don't use this can the recipe won't get made. If you don't have garam masala you can google a recipe to make your own since it is just a blend of some spices you may already have, or you can buy it at the store. We also usually skip the shredded coconut, although I have some in the pantry so maybe I will try to remember it when we have this this week...
Panera Broccoli & Cheese soup
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
French Onion soup
1/4 cup butter
2 pounds onions, thinly sliced
1 tablespoon sugar
4 tablespoons all-purpose flour
3 (14.5 ounce) cans beef broth
2 cups water
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon beef bouillon granules
1/4 teaspoon garlic salt
1/4 teaspoon pepper
8 slices French bread, toasted
1 cup shredded Swiss cheese
In a Dutch oven or soup kettle, melt butter. Add onions and sugar; cook over low heat until lightly browned, about 1 hour. Sprinkle flour over onions and stir until blended. Gradually stir in broth. Add the water, salt, dried onion, bouillon, garlic salt and pepper. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 45 minutes. Ladle soup into ovenproof bowls. Top with a slice of toasted bread; sprinkle with cheese. Place on a baking sheet. Bake at 400 degrees F for 5 minutes.
** TO MAKE THIS A VEGETARIAN MEAL **
Use vegetable stock instead of beef stock, and add about 2 tablespoons of Worcestershire sauce. I don't like French Onion soup, but my husband said the vegetable stock + Worcestershire was a very convincing substitute for beef stock.
2 pounds onions, thinly sliced
1 tablespoon sugar
4 tablespoons all-purpose flour
3 (14.5 ounce) cans beef broth
2 cups water
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon beef bouillon granules
1/4 teaspoon garlic salt
1/4 teaspoon pepper
8 slices French bread, toasted
1 cup shredded Swiss cheese
In a Dutch oven or soup kettle, melt butter. Add onions and sugar; cook over low heat until lightly browned, about 1 hour. Sprinkle flour over onions and stir until blended. Gradually stir in broth. Add the water, salt, dried onion, bouillon, garlic salt and pepper. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 45 minutes. Ladle soup into ovenproof bowls. Top with a slice of toasted bread; sprinkle with cheese. Place on a baking sheet. Bake at 400 degrees F for 5 minutes.
** TO MAKE THIS A VEGETARIAN MEAL **
Use vegetable stock instead of beef stock, and add about 2 tablespoons of Worcestershire sauce. I don't like French Onion soup, but my husband said the vegetable stock + Worcestershire was a very convincing substitute for beef stock.
Squash and Apple Bisque
1 butternut squash, peeled and cubed
1 medium onion, chopped
1 can (14.5oz) vegetable broth (recipe calls for chicken, but I used veg. to make it meatless)
2 cups applesauce
1/2 tsp ground ginger
1/4 tsp salt
1 cup sour cream
Combine all ingredients except sour cream in a crockpot. Cook on low for 8-10 hours or high for 3-5 hours, or until squash is tender. Remove soup in batches to puree in a blender. Return to cooker. Stir in sour cream. Cover and cook on low for 15 minutes; stir.
Serving suggestions:
- garnish each serving of hot soup with a dollop of sour cream and poppy seeds or chopped pecans
- serve thoroughly chilled and garnished with thin slices of Granny Smith apples; sprinkle with finely chopped crystallized ginger.
1 medium onion, chopped
1 can (14.5oz) vegetable broth (recipe calls for chicken, but I used veg. to make it meatless)
2 cups applesauce
1/2 tsp ground ginger
1/4 tsp salt
1 cup sour cream
Combine all ingredients except sour cream in a crockpot. Cook on low for 8-10 hours or high for 3-5 hours, or until squash is tender. Remove soup in batches to puree in a blender. Return to cooker. Stir in sour cream. Cover and cook on low for 15 minutes; stir.
Serving suggestions:
- garnish each serving of hot soup with a dollop of sour cream and poppy seeds or chopped pecans
- serve thoroughly chilled and garnished with thin slices of Granny Smith apples; sprinkle with finely chopped crystallized ginger.
Italian White Bean & Basil Soup
■2 cups Cannellini (Italian white kidney) or Great Northern beans,
■1 Tablespoon olive oil
■1 medium onion, diced to equal 1 cup
■3 Tbsp chopped fresh garlic
■1 cup diced potatoes
■6 cups vegetable broth
■2 bay leaves
■1-2 tsp fresh thyme or 1/2 tsp dried thyme
■2 cups diced, peeled and seeded tomatoes
■1/4 cup fresh basil, chopped plus some sprigs for garnish
■1 tablespoon lemon juice or balsamic vinegar
■Salt and pepper, to taste
Sort beans and cover with water and cook overnight in crockpot on low. Drain cooking liquid. Saute onions and garlic in olive oil and add to beans in crockpot. Add all other ingredients. Cook on low for 4 hours or until potatoes are tender. Taste and adjust seasoning as needed. Serve with a sprinkle of parmesean cheese and fresh basil spigs and a nice crusty bread. For quick method use 3-4 cans of white beans in place of dried beans. Can also be made stove top.
Baked Potato Soup
BAKED POTATO SOUP
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
NOTES
Instead of baking the potatoes, I peel, chop, and boil them as if I'm making mashed potatoes. Sometimes I add in chopped apples, parsnips, or carrots. Simmer until fork-tender, drain, and mash slightly. Set aside, make the roux as described, and add in the potatoes as usual.
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
NOTES
Instead of baking the potatoes, I peel, chop, and boil them as if I'm making mashed potatoes. Sometimes I add in chopped apples, parsnips, or carrots. Simmer until fork-tender, drain, and mash slightly. Set aside, make the roux as described, and add in the potatoes as usual.
Hungry Man Stew
Hungry Man Stew
1lb ground beef
1 medium onion, sliced
2 carrots, diced
3 red potatoes, diced
1 can (16oz) dark kidney beans or black beans
1 c uncooked brown rice
1 can (8oz) tomato sauce
4 c water
1/4 t chili powder
1/4 t Worcestershire sauce
Brown meat with onion. Drain and pour into slow cooker. Combine remaining ingredients in slow cooker. Cover and cook on low heat 6-8 hours or until potatoes and rice are tender. Or, cook rice separately and add to stew before serving to ensure that rice is cooked properly.
1lb ground beef
1 medium onion, sliced
2 carrots, diced
3 red potatoes, diced
1 can (16oz) dark kidney beans or black beans
1 c uncooked brown rice
1 can (8oz) tomato sauce
4 c water
1/4 t chili powder
1/4 t Worcestershire sauce
Brown meat with onion. Drain and pour into slow cooker. Combine remaining ingredients in slow cooker. Cover and cook on low heat 6-8 hours or until potatoes and rice are tender. Or, cook rice separately and add to stew before serving to ensure that rice is cooked properly.
Broccoli Cheese Soup
Broccoli Cheese Soup
1 chopped onion
1/2 stick butter (my sister uses 1-2 T. olive oil instead)
2 can chicken broth
1 pkg. frozen chopped broccoli, or 1 bunch chopped fresh
1/2 c. gallo extra dry vermouth (optional 0 I don't add this)
4 oz. fine noodles
2 cups milk or half & half
1/2 lb. velveeta cheese, cubed
In 4 qt. saucepan, saute onion in butter. Add broth and broccoli. Season with pepper (alot). Add vermouth. Bring to a boil. Add noodles--cook till noodles are done. Add milk and cheese until cheese melts.
When I double this, I don't double the butter. I have also used broccoli/cauliflower mix, carrots, potatoes or any left over veggie that I have. Sometimes I'll add extra cheese.
1 chopped onion
1/2 stick butter (my sister uses 1-2 T. olive oil instead)
2 can chicken broth
1 pkg. frozen chopped broccoli, or 1 bunch chopped fresh
1/2 c. gallo extra dry vermouth (optional 0 I don't add this)
4 oz. fine noodles
2 cups milk or half & half
1/2 lb. velveeta cheese, cubed
In 4 qt. saucepan, saute onion in butter. Add broth and broccoli. Season with pepper (alot). Add vermouth. Bring to a boil. Add noodles--cook till noodles are done. Add milk and cheese until cheese melts.
When I double this, I don't double the butter. I have also used broccoli/cauliflower mix, carrots, potatoes or any left over veggie that I have. Sometimes I'll add extra cheese.
Smoky Black Bean Stew
1 diced onion
1-2 sliced carrots
1 roasted red pepper, sliced; or 1 cup of jarred roasted red pepper
1 Tbsp. minced canned chipotle in adobo sauce (I sub. paprika & cayenne pepper)
2 cans black beans
28 oz. canned diced tomatos (w/ juice)
1 1/2 cups vegetable broth
1 tsp cumin
salt & pepper to taste
zest of 1 orange (I omitted the last 2 things because I didn't have them on hand.)
1 Tbsp fresh Thyme.
Saute onion & carrots in a little oil in a large pot for 5 mins. Add pepper, beans, tomatoes, broth, cumin. Simmer for 20 mins. Stir in orange zest & fresh Thyme. Can serve w/ diced avocado.
(This was from Runner's World Magazine. They are a surprising source of delicious, healthy recipes.)
1-2 sliced carrots
1 roasted red pepper, sliced; or 1 cup of jarred roasted red pepper
1 Tbsp. minced canned chipotle in adobo sauce (I sub. paprika & cayenne pepper)
2 cans black beans
28 oz. canned diced tomatos (w/ juice)
1 1/2 cups vegetable broth
1 tsp cumin
salt & pepper to taste
zest of 1 orange (I omitted the last 2 things because I didn't have them on hand.)
1 Tbsp fresh Thyme.
Saute onion & carrots in a little oil in a large pot for 5 mins. Add pepper, beans, tomatoes, broth, cumin. Simmer for 20 mins. Stir in orange zest & fresh Thyme. Can serve w/ diced avocado.
(This was from Runner's World Magazine. They are a surprising source of delicious, healthy recipes.)
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