Category Archives: soup

Black Bean, Quinoa and Spinach Stew — The Washington Post

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For those who want to love quinoa more than they do, incorporating quinoa into a soup or stew is one way to avoid its stick-in-your-teeth seediness. Here, it bulks up a simple black bean soup, providing the starch (and extra protein) to make a hearty meal.

2 teaspoons extra-virgin olive oil
1 onion or large shallot, chopped
1 medium clove garlic, chopped (1 teaspoon)
1 carrot, chopped
1 teaspoon smoked paprika (pimenton, sweet or hot)
3 small tomato, hulled and chopped
1/2cup dried quinoa, rinsed and drained
3 cups homemade or no-salt-added vegetable broth (1 tsp veggie conc.)
1 can  black beans, rinsed and drained
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 cup lightly packed baby spinach leaves, chopped

Heat the oil in a medium saucepan over medium heat. Once the oil shimmers, add the onion or shallot, the garlic and carrot; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Stir in the paprika, tomato, quinoa, broth and black beans. Season with the salt and pepper.

Increase the heat to medium-high and bring the liquid to a boil, then reduce the heat to low so the mixture is barely bubbling around the edges. Cover, and cook until the quinoa has swelled and is tender, 20 minutes. Stir in the spinach leaves and cook just until they are wilted, a few minutes.

Transfer to a bowl and eat.

farinata — margaret roach

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½ lb. kale or cabbage or mix
6 cups water or vegetable broth (if the broth is salted, or you like a lot of Parmesan, adjust salt below)
1 teaspoon sea salt
¾ cup polenta (cornmeal)
½ cup grated Parmesan cheese
2-3 cloves minced or grated garlic, or to taste
¼ to ½ cup olive oil (with extra for garnish)

steps:

Wash and chop the greens; I use a coarse chiffonade cut (above photo), removing the toughest stem bits first.

Meantime, bring salted water (see above note) or stock to a rolling boil.

Reduce heat, cover, and simmer the greens until barely tender, just a few minutes, in the water or stock.

Gradually whisk in the cornmeal.

Cook on simmer until creamy, about 10 minutes.

Fold in the garlic, cheese and the oil; remove from heat.

Serve immediately in bowls garnished with more oil and pepper. Serves three (or two with seconds).
from a way to garden blog

Cauliflower Cheese Soup

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not a great photo but wonderful soup!!

Adapted from Mollie Katzen’s New Moosewood Cookbook

1 medium-large potato , peeled and diced (about 2 to 3 cups diced)
1 large cauliflower, cut or broken into florets
1 medium carrot, peeled and chopped
3 medium cloves of garlic, peeled
1 1/2 cups chopped onion–used less
1 1/2 tsp. salt–used less
4 cups water
2 cups grated cheese (plus extra for garnishing each serving)–used less
3/4 cup milk (lowfat OK)
1 tsp. dill (or thyme)
black pepper, to taste

1. Place olive oil in dutch oven add onions and carrots sauté for a few minutes, add garlic and cook for a min or two.  Add potatoes and cauliflower, salt, pepper and dill cook for about 5 minutes.

2.  Add water to the veggies,  bring to a boil, then simmer until all the vegetables are very tender. Puree in a blender or food processor or immersion blender .

3.  Add grated cheese and milk then heat gently,  served topped with a little extra cheese.

Cauliflower Soup

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1 medium head cauliflower
4 cups unsalted vegetable soup stock (recipe below) OR 4 c. water + 1 unsalted vegetable bouillon cube
3 leeks chopped
1/2-1 onion chopped
1-2 cloves of garlic minced
3/4 c rice
1/2 tsp rosemary
1 tsp dried thyme leaf
1/8 tsp turmeric
1/4 tsp gr. cumin
1 tsp gr coriander
1/2 tsp gr ginger
1/2-1c cream (optional)

I chopped three leeks, one large yellow onion and a med. head of cauliflower. I threw the onion and leek in a big pot and sweated them for a bit in olive oil added the garlic then added the cauliflower and about ¾ cup of jasmine rice and a quart of veggie stock. Add the spices. It needed a bit of water to mostly cover the vegetables and then I covered it and cooked it at a simmer for about thirty minutes.

Can whirl or serve chunky. Serve hot or cold, add cream if desired.

Cream Of Anything Soup – Pastorio

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1 large onion — coarsely chopped
2 rib celery coarsely chopped
6 ounces butter (1 1/2 sticks)
6 ounces flour (about 1 1/2 cups)
1 gallon chicken stock or veggie
1 pounds “anything” (see below)
1 Pint(s) heavy cream

Saute the onion and celery in butter in large saucepan or small stockpot until sweated. Add flour, stir in well and cook for about 5 minutes.  Whisk in stock and simmer for 30 minutes, skimming occasionally. Add solids, return to boil, reduce heat to simmer for 20-30 minutes. Add cream, correct seasonings. Leave chunky or puree with wand or countertop blender. Serve.

“Anything” can be sliced mushrooms, diced chicken or turkey, asparagus, green beans, broccoli, tomato pulp, cauliflower, artichoke hearts, shrimp, carrots, lobster, or whatever… Also can add rice or pasta to extend. Cheeses.  Serves 12

Broccoli Cheese soup Anne Bannon

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broccoli cheese soup (and cream of anything), it’s more process than recipe.  Here’s how I do it.

I chop about half an onion, then chop my broccoli. The onion is wilted in a tablespoon each of vegetable oil and butter (sometimes more, if I’m making a lot of soup), then the broccoli is added and sauteed.

I might add a bit more oil at this point if it looks really dry. Then I add flour, at least two tablespoons to start, and stir and I keep adding flour until everything looks really sandy.

Then I add about quarter to half cup of white wine, stir that around, then either half water/half chicken broth or just water (if I’m doing this for vegetarians) until the pot is reasonably full, set that on for a good rolling boil, turn the heat down and let it simmer for about 20 minutes.

During the cooking time, I grate my parmesan and about half a pound of cheddar (I like the mild stuff in this application), maybe more. Once the broccoli is cooked through, I get out my magic immersion blender and whiz the bejeebers out of the soup while slowly adding the cheese. Then I taste, adjust seasonings, maybe add a dollop of cream and it’s done. You can use a blender or food processor to puree the soup if you don’t have an immersion blender, it’s just messier.

Cucumber Soup – Patty Foust

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4-5 cucumbers, peeled and seeded and chopped
3-6 green onions, chopped
2 T chopped fresh dill
½ cup chopped flat parsley
1 quart buttermilk
16 oz sour cream
salt and pepper
½ cup fresh lemon juice

Put cucumbers in colander, salt, let drain 30 minutes, pat dry with paper towel.
Mix all ingredients in processor in batches.
Refrigerate

Lentil Soup – Martha Stewart’s Everyday Food Magazine

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1 ½ tbsp olive oil
3 carrots, chopped
2 stalks celery, sliced
1 onion, chopped
1 tsp veggie stock concentrate
good squirt of tomato paste
chopped parsley
salt and pepper
2 garlic cloves, minced
1/2 tsp. dried thyme
1 bay leaf
1 28-ounce can whole tomatoes, with their juice
6 cups water
1.5 cup lentils, picked over and rinsed well
1 tbsp. red wine vinegar
2 potatoes, diced

In a large pot or dutch oven, heat the olive oil over medium heat. Add the carrots, celery, onion, 1 tsp. salt and ¼ tsp. pepper. Cook until onion is translucent, about 5 minutes. Add garlic, thyme, and bay leaf, and cook until vegetables begin to soften, 2 to 3 minutes.

Add tomatoes with their liquid, breaking them up with a large spoon. Add the water and lentils and bring to a boil. Reduce heat, and simmer, partially covered. Add potatoes about 30 min into the cooking time, cook until lentils are tender, about 45 minutes. Just before serving stir in the vinegar.

My variations: used 2 carrots for no particular reason, orange lentils as I like the color and balsamic vinegar as I didn’t have red wine vinegar.

Serves 4 – 15 minutes prep time – total time 45 minutes.

Note cooking time for lentils can vary from 20 to 40 minutes depending on how fresh they are. The older they are the longer they take to cook.

Variations: cooked dry pasta short such as elbow macaroni, or break up strands of spaghetti or linguine. Use about 2 ½ cups cooked pasta (1 c dried).

Very tasty and easy to fix, most ingredients usually on hand.

Choklay’s Tibetan Lentil Soup – Moosewood Restaurant Daily Special

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1 ½ c. dried lentils, rinsed
6 c. water
1 tbsp oil
1 ½ c. chopped onions
2 garlic cloves, minced or finely chopped
1 fresh chili, seeded and finely minced – can substitute pickled jalapeno slices well rinsed
1 carrot, peeled and diced into ½ inch cubes
1 potato, diced into ½ inch cubes
2 tsp. ground coriander
1 tsp. ground cumin
3 c. undrained canned tomatoes (28 oz. can)
1 tbsp. chopped fresh cilantro
1 ½ tsp. salt

In a non-reactive soup pot, bring the lentils and water to a boil; then reduce heat, cover and simmer until tender, about 20 minutes.

Meanwhile, heat the oil in a medium saucepan and sauté the onions, garlic and chili for 5 minutes. Add the carrots, potatoes, coriander and cumin and sauté for another minute, stirring to prevent sticking. Remove from the heat and set aside.

When the lentils are tender, coarsely chop the tomatoes in the can and stir them into the soup pot. Ad the chopped cilantro, salt and the sautéed veggies. Cover and simmer for 10 to 12 minutes, until all of the veggies are tender.

Serves 6
Yield 10 cups
Total time 45 minutes

Broccoli and Bread Soup

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1 ½ lbs broccoli spears
1 ¾ qts chicken or veggie stock
1 tbsp lemon juice
salt and pepper

To Serve:
6 slices white bread
1 large garlic clove peeled and cut in half
grated Parmesan or Romano cheese

Using a small, sharp knife peel the broccoli stems, starting from the base and pulling gently toward the flowerets. The peel should come off easily. Chop the broccoli into small chunks.

In a large sauce pan bring the stock to a boil. Add the broccoli and simmer for about 10 minutes until tender.

Puree about half of the soup and stir into the rest of the soup. Season with salt, pepper and lemon juice.

Reheat the soup. Toast the bread, rub with garlic, and cut quarters. Place 3 or 4 pieces of toast in the bottom of each soup bowl. Ladle the soup over. Serve at once topped with cheese.

My version: Used 1 head of broccoli, all I had, didn’t peel stalk nor chop very small. Cooked in 1 quart water with 1 veggie boullion cube. Pureed about 1/3 or less of soup because I like texture. Used crusty Tuscan bread and Romano cheese. Very tasty and quick to fix.