Roasted Cauliflower Soup-Ali Slagle

  • 2½ pounds cauliflower (1 very large head), cut into 1-inch florets, leaves reserved
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • Carrots
    Onion
    Celery
    Veggie stock
  • Cheese
  • Salt and pepper
  • garlic

  1. Step 1 Heat the oven to 425 degrees. On a sheet pan, toss the cauliflower florets, lleaves and onions with the olive oil and season generously with salt and pepper. Sprinkle exposed cloves with salt, then drizzle lightly with oil. Roast until the cauliflower is browned and tender and the garlic is soft and fragrant, 30 to 35 minutes.
  2. Step 2 Meanwhile, in a large pot or Dutch oven, bring 6 cups of water and veggie to a simmer over medium. Add Carrots and celery then Reserve about 1 cup cauliflower for the topping, then add the rest to the pot, including any browned bits on the sheet pan. Cover and simmer until the cauliflower is very soft, 7 to 10 minutes.
  3. Step 3 Off the heat, using an immersion blender (or working in batches in a traditional blender), purée the soup until smooth. If thick, add water to taste. If thin, simmer, uncovered, for 5 to 10 minutes to reduce slightly. (The soup will also thicken as it cools.) Season to taste with salt.
  4. Step 4 Serve the soup topped with the reserved roasted cauliflower, a drizzle of olive oil and more black pepper.

Lentil Soup from Yeung Man

2 cups red lentils
2 large russet potatoes
1 carrot
1 onion
3 pieces garlic
1 tomato
7 cups water
3 tbsp olive oil
2 tsp cumin
2 tsp salt
lemon wedges to serve
few sprigs parsley
zaa’tar to taste
pepper to taste

1. Rinse and drain the red lentils and set aside. Peel the russet potatoes and chop into small cubes.
2. Finely chop the carrot, onion, and garlic. Dice the tomato
3. Use a kettle and bring the 7 cups of water to boil
4. Heat up a stock pot to medium heat. Add the olive oil followed by the onions. Sauté for 3-4min 5. Add the carrots and sauté for 2min. Add the garlic and sauté for 1min
6. Add the cumin, salt, and pepper. Sauté for another minute. Then, add in the red lentils and tomato. Sauté for another minute
7. Add the potatoes and pour in the hot water. Give the pot a good stir
8. Bring the soup to a boil, then cover and cook on medium for 20 min
9. Transfer 3-4 cups of the soup to a blender. Blend on medium low for a few seconds. Then, pour the soup back into the pot and give it a good stir to combine
10. Plate the soup and garnish with fresh lemon juice, chopped parsley, a drizzle of olive oil, a sprinkle of zaa’tar, and fresh cracked pepper to taste

Lohikeitto Finnish Salmon Soup-food 52

  •  3 tbsp butter
  • 1 pc leek, thinly sliced (only white/lighter part) or onion
  • 1 medium carrot, diced
  • 3 medium potatoes, diced
  •  5 cups fish or veggie stock
  •  1 lb salmon fillet cut into cubes
  • 3/4 cup heavy cream, half n half or milk
  • 3/4 to 1 cup dill, roughly chopped
  •  salt and pepper, to season

  • Start preparing your lohikeitto by placing a medium-sized (or large pan) over medium heat.  Add butter.
  • Once the butter has completely melted, add thinly sliced leek. Cook until slightly soft.
  • Add carrot and potatoes. Mix.
  • Add fish stock.  Cover pot with a lid, adjust heat to medium-high, and bring to a boil.
  • Adjust heat back to medium-low and simmer your salmon soup until vegetables are almost cooked.
  • Add salmon fillet and heavy cream. Mix to combine.
  • Turn the heat back to medium.  Cover with a lid and continue cooking lohikeitto for 4 to 5 minutes.
  • Season by adding salt and pepper. Mix.
  • Add dill to finish your lohikeitto. Turn heat off.
  • Cover with a lid and keep covered for 2 minutes.

Serving lohikeitto:

  • Transfer to individual bowls.
  • Garnish lohikeitto with more freshly chopped dills, if desired.
  • Serve.

Chinese-style button mushroom soup from thewoksoflife.com


8 ounces button mushrooms(the smaller the better)
2 tablespoons vegetable oil
 4 cups water
1 1/2 teaspoons light soy sauce
salt (to taste)
 2 tablespoons cornstarch (combined into a slurry with 2 tablespoons water, optional)
1/2 cup cilantro (finely chopped)
1 scallion (chopped)

Wash the mushrooms clean of any dirt, and dry them thoroughly with a clean kitchen towel. Detach the stems (you will add them to the soup also).

Place a medium soup pot over medium high heat. When the pan is very hot, add the oil and mushrooms cup-side up in a single layer. (Add the stems in too to avoid waste.)

Reduce the heat to medium, and cook until the mushroom caps are browned, and each cup fills with liquid (that’s the juices in the mushroom seeping out!). Also check the stems for browning. Avoid stirring during this pan-frying process as it’s the key step to developing flavor for this soup. (You also want to keep the mushroom juices in the caps.) 

When the mushrooms are nicely browned, add the water and light soy sauce. Bring to a boil. Cover and simmer for 5 minutes over medium low heat.

Add salt to taste, and stir in the cornstarch slurry (if using). Simmer the soup for 30 seconds until thickened.
Just before serving, add the cilantro and scallions. If you like cilantro (like me) this soup can take a lot of cilantro! 



veggie ramen from bon appetit

  • 4 garlic cloves, thinly sliced
  • ¼ cup plus 2 Tbsp. vegetable oil
  • 1 Tbsp. black or white sesame seeds
  • 1 Tbsp. gochugaru (coarse Korean red pepper powder) or 1½ tsp. crushed red pepper flakes
  • Kosher salt
  • 4 scallions
  • 1 2″ piece ginger, peeled, thinly sliced
  • 2 Tbsp. tomato paste
  • 8 dried shiitake mushrooms
  • 1 4×3″ piece dried kombu
  • 3 Tbsp. unsalted butter, cut into pieces
  • 1 Tbsp. low-sodium soy sauce
  • 4 baby bok choy (about 12 oz. total), quartered lengthwise
  • 4 5-oz. packages fresh ramen noodles
  • Jammy eggs, toasted nori sheets, and/or cilantro (for serving; optional)
  • Fresh ramen noodles can be found at Asian markets and some grocery stores. We like Sun Noodle brand.
  • Cook garlic and ¼ cup oil in a medium pot over medium heat, stirring often, until garlic is beginning to turn golden, about 3 minutes. Stir in sesame seeds and cook, stirring occasionally, until garlic is golden brown and crisp, about 1 minute. Transfer mixture to a small bowl and stir in gochugaru; season with salt. Set garlic oil aside. Wipe out pot and set aside.
  • Trim dark green parts from scallions and thinly slice; set aside for serving. Coarsely chop white and pale green parts. Heat remaining 2 Tbsp oil in reserved pot over medium-high. Cook chopped scallions and ginger, stirring often, until scallions are charred in spots, about 4 minutes. Add tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of pot and darkens slightly, about 2 minutes. Add mushrooms and kombu, then stir in 5 cups cold water. Bring to a boil, then remove from heat and let sit until mushrooms soften, about 10 minutes. Remove and discard kombu.
  • Using a slotted spoon, transfer solids to a blender. Add a ladleful or 2 of broth to blender and purée until smooth. Stir purée back into broth in pot and bring to a simmer over medium heat. Add butter a piece at a time, whisking to combine after each addition before adding more. Stir in soy sauce; season with salt. Reduce heat to low and keep warm until ready to serve.
  • Meanwhile, bring a large pot of water to a boil. Add bok choy and cook until bright green and tender, about 2 minutes. Using a slotted spoon, transfer bok choy to a plate. Return water to a boil and cook noodles according to package directions. Drain and divide among bowls.
  • To serve, ladle broth over noodles, then top with bok choy and reserved garlic oil. Top with eggs, nori, and cilantro if desired.

Spicy Noodle Soup With Mushrooms and Herbs from NYTimes

  • 3 tablespoons canola or olive oil
  • 4 garlic cloves, thinly sliced
  • 2 large shallots, thinly sliced
  •  Kosher salt and ground black pepper
  • 1 ½ pounds mixed mushrooms, such as maitake, oyster, cremini or shiitake, torn into bite-size pieces
  • 1 to 2 fresh red or green chiles, such as Fresno, thinly sliced (or 3/4 teaspoon red-pepper flakes)
  • ½ cup low-sodium soy sauce, plus more to taste
  • ¼ cup unseasoned rice wine vinegar, plus more to taste
  • 8 to 10 ounces noodles, such as udon, soba, rice or spaghetti
  • 2 cups herbs (tender leaves and stems), such as cilantro, mint, chives, parsley or a mix, for serving
  •  Sesame seeds, sesame oil or both, for serving (optional)
  1. Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
  2. Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
  3. Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like. 
  4. Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
  5. To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.

Zuppa Toscana from yummy mummy kitchen

  • 2 tablespoons extra virgin olive oil, divided
  •  1 yellow onion, diced
  •  4 cloves garlic, minced
  •  1 tablespoon Italian seasoning blend
  •  1/4 teaspoon red pepper flakes
  •  7 baby yellow potatoes or 3 Russet potatoes, cut into bite-sized pieces
  •  32 oz. vegetable stock
  •  1 bunch kale, de-stemmed and torn into pieces
  •  1 can coconut milk
  •  1 tablespoon flour
  •  2 vegan Italian sausages (I use Field Roast) or 1 can chickpeas
  •  salt and pepper, to taste
  •  Parmesan (I used Follow Your Heart brand) or nutritional yeast
  1. Add olive oil to a large pot over medium heat. Saute until softened. Add garlic, Italian seasoning, and red pepper flakes and saute another minute, taking care not to burn the garlic. Add the potatoes and vegetable stock. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
  2. While the potatoes cook, brown the sausages, if using. Cut the sausages into bite sized pieces and saute in the remaining tablespoon of oil in a frying pan until browned, about 5 minutes. Set aside.
  3. Once the potatoes are tender, add the kale to the pot and stir in until wilted. It will look like a lot of kale at first but really cooks down. Stir in the coconut milk and whisk in the flour until there are no clumps. Add the sausages to the soup, or drain the chickpeas and add them. Simmer all the ingredients together just until they are all warmed through. Taste and adjust seasonings if desired. Serve right away and sprinkle with Parmesan or nutritional yeast.

Rice and Smothered Cabbage Soup, Marcella Hazan’s

2 pounds savoy cabbage (or green, red)
1/2 cup chopped onion
1/2 cup extra virgin olive oil
1 tablespoon chopped garlic
salt & black pepper (ground fresh from the mill)
1 tablespoon wine vinegar 
3 cups veggie broth
1 cup veggie broth
2/3 cup rice (preferably Italian Arborio rice)
2 tablespoons butter
1/3 cup parmigiano reggiano cheese (freshly grated, plus more for serving)

  1. Detach and discard the first few outer leaves of the cabbage. The remaining head of leaves must be shredded very fine. If you are going to do it by hand, cut the leaves into fine shreds, slicing them off the whole head. Turn the head after you have sliced a section of it until gradually you expose the entire core, which must be discarded. If you want to use the food processor, cut the leaves off from the core in sections, discard the core and process the leaves through a shredding attachment. 
  2. Put the onion and olive oil into a large sauté pan, and turn the heat on to medium. Cook and stir the onion until it becomes colored a deep gold, then add the garlic. When you have cooked the garlic until it becomes colored a very pale gold, add the shredded cabbage. Turn the cabbage over 2 or 3 times to coat it well, and cook it until it is wilted.
  3. Add salt, pepper, and the vinegar. Turn the cabbage over once completely, lower the heat to minimum, and cover the pan tightly. Cook for at least 1 1/2 hours, or until it is very tender, turning it from time to time. If while it is cooking, the liquid in the pan should become insufficient, add 2 tablespoons water as needed. When done, taste and correct for salt and pepper. Allow it to settle a few minutes off heat before serving. Note: The smothered cabbage can be prepared 2 or 3 days ahead of the soup, or served as a side dish from here. It also freezes well.
  4. Put the cabbage and broth into a soup pot, and turn on the heat to medium.
  5. When the broth comes to a boil, add the rice. Cook uncovered, adjusting the heat so that the soup bubbles at a slow, but steady boil, stirring from time to time until the rice is done. It must be tender, but firm to the bite, and should take around 20 minutes. If while the rice is cooking, you find the soup becoming too thick, add a ladelful of homemade broth. If you are not using homemade broth, just add water. Remember that when finished, the soup should be rather dense, but there should still be some liquid.
  6. When the rice is done, before turning off the heat, swirl in the butter and the grated Parmesan, stirring thoroughly. Taste and correct for salt, and add a few grindings of black pepper. Ladle the soup into individual bowls, and allow it to settle just a few minutes before serving. Serve with more grated Parmesan.

easy vegan pho by mimi

  • 2 quarts vegetable broth use better than bullion no chicken
  • 1 large onion quartered, char in foil on stove
  • 4 inch piece fresh ginger
  • 2 cinnamon sticks
  • 4-6 whole star anise
  • 4 whole cloves (1/8 tsp cloves)
  • 8 oz. rice noodles
  • 1 lb. extra firm tofu, drained, pressed and cut into 1/2 inch cubes (optional)
  • 1 tbsp. vegetable oil
  • 2 c. shiitake mushroom caps sliced
  • 1 c. julienned carrots
  • 1 c. broccoli florets

For Topping

  • lime wedges
  • hoisin sauce
  • sriracha sauce
  • soy sauce
  • jalapeño slices
  • fresh cilantro
  • scallions
  • fresh basil
  1. easy Pour vegetable broth into a large pot and place over high heat. Bring to a simmer.
  2. While broth heats up, place onion and ginger onto baking sheet and place under broiler. Cook until lightly charred on top, about 4 minutes, watching carefully to avoid burning. Rotate and cook until charred on opposite sides. Add onion and ginger to broth, along with cinnamon, star anise, cloves. Allow to simmer for at least 30 minutes, adding a bit of water if the mixture reduces too much.
  3. While broth simmers, cook noodles according to package directions. Drain into a colander and rinse with cold water.
  4. Mimi’s notes:
  5.  Roast one whole onion, No tamari or soy sauce, Used no chicken base bouillon, parboiled all the vegetables separately with the broth. Roasted whole anise in pan along with cinnamon.

Cabbage soup

3-4 carrots, peeled and thinly sliced
2 large potatoes, cubed
1 lg onion, diced
1/2 head cabbage thinly sliced
2 cloves garlic, minced
6 veggie stock
1 tbsp olive oil
14-16 oz tomatoes
thyme
basil
parsley
salt and pepper

Sautee veggies in olive, add all ingredients to instant pot. Cook for 20 min, let sit for 5 min then release pressure.