Tag Archives: soup

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.


Mushroom Barley Soup – Horn of the Moon Cookbook

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1c raw barley
6 c. boiling stock
2 tbsp oil
2 c. chopped onions
2 c. chopped or sliced carrots
1 tbsp dried dill weed
1 ½ c. sliced celery
4 c. sliced mushrooms
1 tsp. salt
pepper to taste
1 tbsp tamari
parsley

Combine barley and stock in a 4 quart soup pot. Cover and simmer until tender, about 40 minutes.

In a large saute pan, heat the oil and saute the onions, carrots and dill weed. A few minutes later, add the celery. When browned and cooked nicely, add to the soup pot. Saute the mushrooms in the same pan quickly on high heat until lightly cooked, then add salt, pepper, tamari and more water or stock if needed. The barley will continue to absorb water, making the soup thick. Before serving add parsley.

Makes 8 servings.

mushroom barley soup — allrecipes.com

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  • 2-3 tbsp olive oil
  • 1 cup chopped onion
  • 3/4 cup diced carrots
  • 1/2 cup chopped celery
  • 1 teaspoon minced garlic
  • 1 pound sliced fresh mushrooms
  • 6 cups veggie broth
  • 3/4 cup barley
  • 1 tsp thyme
  • salt and pepper to taste
  • chopped parsley 2-3 tbsp
 Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth, thyme a bit parsley and barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving. Garnish with chopped parsley.

Barley Soup

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6 c. water
4-6 tsp veggie stock base
1/2 c. pearl Barley
2 carrots, peeled and chopped
2 celery stalks, chopped
2-4 sm potatoes, peeled and chopped
1/2 medium sweet onion, minced
2 cloves of garlic, minced
1/2-1 tsp salt
1/2 tsp pepper
1/3 c. parsley, chopped
1 bay leaf
1/2 tsp dill

Heat the water in a stock pot over medium heat. Add the soup base and stir to dissolve. Add barley, carrots, celery, potatoes, onion, garlic, salt, pepper, bay leaf and dill. Bring all to a boil. Reduce heat and simmer for 30-40 minutes until the barley is cooked. Serves 4-6

Kale and Chickpea Stew — Emeril

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  • 1/4 cup ghee (clarified butter)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, chopped
  • 1 teaspoon freshly ground coriander seeds
  • 1 teaspoon freshly ground cumin seeds
  • 3/4 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper, optional
  • 1/4 teaspoon whole yellow-mustard seeds
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • One 19-ounce can chickpeas, drained
  • 5 cups vegetable stock or canned low-sodium vegetable broth
  • 1 pound kale, stems removed, cut into bite size pieces
  • 1 1/2 teaspoons kosher salt
  • 1 cup canned unsweetened coconut milk
  • Cooked jasmine rice, for serving
  • 2 tablespoons chopped cilantro, for garnish
  • 1/4 cup julienned red bell pepper, for garnish

In a large saucepan or Dutch oven, heat ghee over medium heat. Add onion and cook for 3 minutes or until translucent. Add garlic and ginger and cook for another 2 minutes. Add coriander, cumin, turmeric, cayenne, and yellow mustard seeds and cook for 1 minute longer. Add sweet potatoes, chickpeas, vegetable broth, kale, and salt and increase heat to medium-high. As soon as stew begins to simmer, reduce heat to medium-low and gently simmer for 35 minutes or until sweet potatoes are tender. Stir in coconut milk and cook for 15 minutes longer.

Serve with jasmine rice and garnish with chopped cilantro and red bell pepper. Serves 4 to 6

Southwestern Yellow Split-Pea Soup

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I made this on the stove not in a pressure cooker. Add corn after 1.5 hours and cook for 30 min more.

Ingredients

  • 1 large onion, chopped
  • 3-4 cloves garlic, minced
  • 1 pound yellow split peas (or chana dal)
  • 1-2 teaspoons canned chipotle pepper, minced be careful!!
  • 8 cups hot water
  • 1 cup sliced carrots
  • 2-3 teaspoons mild chili powder
  • 1/2-1 teaspoon cumin
  • 1 1/2 teaspoons Mexican oregano
  • 1 16-ounce can diced tomatoes
  • 1 can green chilies
  • 2 cups fresh or frozen corn kernels
  • 1/2 red bell pepper, chopped (or 1 roasted red pepper)
  • cilantro and parsley 1-2 tbsp.
  • salt to taste
  • ground black pepper, to taste
  • greek yogurt or sour cream, cilantrochopped onions, tomatoes, jalapeño pepper for garnish
  • In a pressure cooker, sauté the onion in a little oil until translucent. Add the garlic and cook one more minute. Add the split peas, chipotle, water, carrots, chili powder, cumin, and oregano. Seal the cooker and bring to high pressure. Cook for 9 minutes at high pressure. Remove from heat and allow pressure to come down naturally.
  • You can also do this in a regular pot–just cook covered on very low heat until the split peas are tender, about 1 1/2 hours, stirring regularly. Start with a 8 cups of water and add more as needed.After 1.5 hours add corn, parsley and cilantro.
  • Open the cooker and add all remaining ingredients except garnish. Taste and add additional chipotles, chili powder or other seasonings as needed, and add additional water if it seems too thick. Cook uncovered on low for at least 15 more minutes. Serve in bowls with garnishes on top.

    • Preparation time: 10 minute(s) | Cooking time: 30 minute(s)

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    Lentil Soup with Mushrooms and Swiss Chard

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    This soup gets much of its savory appeal from umami-rich mushrooms and red wine.  A generous amount of butter and olive oil and a nice long cooking time contribute to rounding out the broth.  The end result is a rich, filling dish with a depth of flavor sometimes missing in vegetarian soups.

    2 cups brown lentils
    6 cups cold water
    1 tablespoon coarse kosher salt
    ¼ teaspoon freshly ground pepper
    2 tbsp unsalted butter
    3 tbsp olive oil
    1 large can plum tomatoes, drained and crushed with your hands
    1 large onion, diced
    2 tablespoons minced fresh dill OR 1 tablespoon dried dill
    3 garlic cloves, pressed or minced
    3 bay leaves
    1 head of Swiss chard, ridges removed and cut into ribbons
    ¼ cup red wine
    8 ounces crimini or button mushrooms, sliced ¼ inch thick

    Place all of the ingredients except the Swiss chard, red wine, and mushrooms into a large, heavy-bottomed pot and bring to a boil.  When it begins to boil, add the red wine.  Reduce the heat, cover, and simmer for two hours.

    Thirty minutes into the simmering time, add the Swiss chard and stir well to combine.

    Saute the sliced mushrooms in a little bit of olive oil.  After the soup has been simmering for one hour, add the sautéed mushrooms to the soup pot and stir again.

    After two hours of simmering, taste the soup.  If the lentils aren’t tender yet, allow the soup to simmer for another thirty minutes or until the lentils soften.  Adjust the salt and pepper to taste.

    This soup keeps in the fridge for several days and also freezes well.

    Checkout the webstite

    Moroccan Spiced Chickpea Soup – Dave Lieberman

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    Chickpeas seem to call out for Moroccan spices, so that’s what they get here. I make this soup really chunky and hearty.

    • 1/4 cup extra-virgin olive oil, plus more for garnish
    • 1 large onion, medium diced
    • 6 to 8 cloves garlic, pressed
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cumin
    • 1/8 teaspoon cayenne pepper
    • 1 heaping teaspoon sweet paprika
    • 1 (14.5-ounce) can chopped, I used my tomatoes
    • 3 (15-ounce) cans chickpeas, drained and rinsed well
    • 1 quart vegetable broth
    • 1 teaspoon sugar
    • Kosher salt
    • Freshly ground black pepper
    • 1 (5-ounce) package pre-washed baby spinach

    Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.

    Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.

    Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.

    Season again, to taste, with salt and pepper.

    Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

    Cabbage Soup

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    1 tablespoon extra-virgin olive oil
    1 medium yellow onion, diced small
    2 medium carrots, diced small
    2 celery stalks, diced small
    2 garlic cloves, minced
    2 medium Yukon Gold potato, peeled and diced small
    6 cups veggie broth
    2 bay leaves
    1/2 head (1 1/2 pounds) green cabbage, cored and thinly sliced
    Coarse salt and ground pepper
    2 teaspoons white vinegar
    1 tablespoon chopped fresh thyme leaves

    In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, carrots, and celery; cook, stirring
    occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to
    soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.

    Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Remove from heat; stir in vinegar