Tag Archives: Soup

Coconut Vegetable Soup with Crispy Tofu Gremolata

It is too cold out! This soup definitely helps cope with this inconsiderate weather!

coconut soup

Ingredients:

Onion, 1

Garlic, 2 cloves

Ginger, 3 tsp grated

Jalapeno, 1/2 thinly sliced

Coconut Milk, 1 can

Carrots, julienne

Red Pepper

Mushrooms

Broccoli

Green Beans

Spinach

Sea Salt

Water

Tofu Crumble (Gremolata):

Tofu

Tamari

Olive Oil

Sesame Oil

Mint, fresh chopped

Cilantro, fresh chopped

1. Add a can of coconut milk to a soup pot with 3-4 cans of water and 2-3 tsp of sea salt.

2. Add sliced onion, diced garlic, sliced jalapeno, and grated ginger to the coconut milk broth and bring the broth to a low boil.

3. Slice all other vegetables, thinly. Then add in the carrots, then mushrooms. These are the heartier veggies and can cook longer. I HATE overcooked greens so the green vegetables are ALWAYS the last to go in! They only need MAX 2-4 minutes in the hot broth to cook.

5. In the meantime, cube the tofu and let it marinate with 1 TB of tamari. In a hot pan, add the tofu then sautee. I added some oil after the tofu cooked for about 5 minutes. Then sprinkled Japanese chilli flakes on it. Cook the tofu until it gets nice a crispy edges on it. Then add to a bowl with chopped mint and cilantro, and add on a teaspoon of toasted sesame oil.

6. Once the vegetables are cooked to your liking in the broth, it is time to eat! I put spinach in the bottom of the bowel. The hot soup will cook the spinach perfectly. Add the crispy tofu-herb gremolata (we’re fancy!) on top. I loved the texture that this added to the soup–rather than those bland soft tofu cubes that are usually in coconut soup—blehhh!

EAT IT ALREADY!

The best thing with this soup is it’s potential for versatility: All you really need is the coconut milk and whatever veggies you have on hand. The aromatics (onion, garlic, ginger, and jalapeno) are pretty important for developing flavor but use whatever combination works for you: got lemongrass? USE IT! got lime zest? USE IT!

The other best part? It takes NO TIME to make this! Cutting all of your veggies is the most time intensive part–so get on it! Make this!

Butternut Squash Soup with Sage

I don’t think anyone needs convincing when it comes to butternut squash soup because its thick, creamy, silken texture is luxurious and warming on a cold fall day and the earthy sage adds depth. So there’s all the adjectives you need to be inspired—now make it!

butternutsquashsoup

Ingredients:

Olive oil

Sage

Onion, white

Garlic Cloves

Butternut Squash (aka BNS), peeled and diced

Golden Delicious Apple, peeled and diced

Salt and Pepper

Bay Leaf, 2

Water

1. On medium heat, heat oil in a soupΒ  pot and then add sage.

2. Add diced onion and sautee; then add chopped garlic.

3. Add diced BNS and apple and sautee for 10 minutes to blend flavors.

4. Add bay leaf and water and bring it to a boil (with lid on) and cook until the BNS is tender. Turn off the heat and let it rest for a few minutes before blending. Remember to remove the bay leaves before you blend.

5. Add boiled water, as needed, to create a consistency that you like.

Optional: Serve with sage on top.

Grilled Tomato Soup

grilled tomato soup with tarragon

Say NO to canned soup! This soup is easy to make and perfectly delicious as it combines the flavors of summer with the char of the grill. Try it!

Ingredients:

10-12 Tomatoes

1 Onion

4 cloves Garlic

1 Jalapeno

2-4 tsp Salt

2-3 Tb. Tarragon

1 + cups Water

Lemon Zest, to finish

1. Rinse tomatoes and put on a vegetable grilling tray. If you don’t have one, order NOW…trust me!

grilled tomato soup

2. Grill tomatoes, onion, garlic, and jalapeno until nicely charred.

grilled tomato

3. Remove grilled items and put in a soup pot. I mashed the tomatoes, garlic, and jalapeno with a fork first then added in the onion before blending with my hand blender.

4. Add some water to your desired consistency, probably 1 cup.

5. Complement with fresh garden tarragon (thyme, basil, rosemary, oregano would also work) and fresh lemon zest.

6. Serve hot or room temperature. This is also a great base for a gazpacho.

Β 

Tomato-Corn Gazpacho

Follow-up on Summer in a bowl Salad:

… It was such a great idea that I had to try it!

gazpacho

Ingredients:

See earlier post for Summer in a Bowl Salad

1. After combining all ingredients, simply blend to a soup consistency and serve cool/room temperature.

This would be perfectly paired with some Corn-Pineapple Relish and crusty bread for a light dinner!

Summer In A Bowl Salad

All of these ingredients came from the garden and every bite tastes like summer!

summerinabowl

Ingredients:

Shallot

Jalapeno

Lemon, juice and zest

Tomato

Cucumber

Corn

Mint, fresh from garden

Basil, fresh from garden

Salt

1. Dice shallot and jalapeno and add to a bowl with lemon juice and salt. The acid will help “cook” the shallot and pull out the raw taste.

2. Dice tomato and cucumber and add to the bowl. Cut corn off of the cob and add in as well.

3. Wash herbs, chop then add to the salad.

4. Season with more salt, if desired.

Tip: This would also be a great base for a summery gazpacho! Follow above instructions then blend!

 

 

Vegetable Miso Soup

Some people (*cough* my mom *cough*) don’t like miso soup and I think it has to do with the texture of the soft, gummy tofu and slimy seaweed.

Miso is not only good for you but adds an amazing depth of flavor : miso is all about umami! So, I’ve made a version of miso soup with a variety of vegetable and aromatics to give miso the respect it deserves!

The key with using miso is two-fold: 1. start with white miso as the taste is less pungent. Once you get more comfortable cooking with miso you can try other types. 2. Miso should not be cooked at a high heat over a long time as the heat kills the kills the probiotic (the healthy part of the miso). So in making miso soup, it is the last ingredient that you add.

veggie miso
This soup is easy to make . Having all of your vegetables prepped before you start will make the process easier for you.

Ingredients:

Garlic, grated

Ginger, grated

Carrots, thinly sliced

Portabello Mushrooms, thinly sliced

Green Cabbage (Napa cabbage would work well too!), thinly sliced

Scallions

Cilantro

Spinach

White Miso

Jalapeno, grated or thinly sliced

1. Prepare all vegetables.

Note: This soup is a great way for you to use all the veggies in your kitchen that have been neglected. I used this combination because it is what I had on hand and you should do the same πŸ™‚

2. Put a pot of water on the stove and start to heat it.

3. Once the water starts moving (pre-boil) add in the aromatics: garlic then ginger.

4. As the water heats more add in the vegetables starting with the ‘heaviest’ (carrots) and gradually adding in the others ending with the ‘delicates’ (cilantro and spinach). This is a less than 5 minute cooking process.

Note: You’re NOT bringing this soup to a rolling boil. The vegetables should maintain their color.

5. So you now have this vibrant pot of vegetable soup that is just starting to boil. Pull it off of the heat and add in the miso paste. (It may be easier to put some of the hot water into a bowl with the miso and mix until it is diluted into the water then add the mixture into the pot of soup so you can ensure no miso blobs (not good eats!).

I added about 1/4 -1/2 c of miso because I like the flavor and wanted it well seasoned without salt. If this is your first miso experience, add a Tablespoon at a time until you’re satisfied with the flavor.

6. Serve vegetable soup into a bowl and garnish with more jalapeno, scallions, and cilantro (if you’d like) and mmmm!

vegetable miso soup
Now tell me you don’t like miso soup! πŸ˜‰

 

Hello Spring! Asparagus and Pea Soup

April makes me happy for many reasons: 1. my birthday month 2. the goddess of spring reveals herself 3. asparagus season !

While nearly every preparation of asparagus is delicious (I’d recommend notΒ juicing it–trust!), I hadn’t made a soup of it before. I wanted to keep it bright green, and fresh tasting so, while theseΒ pictures look like a green smoothie in a bowl, it is a delicious savory, fresh asparagus and pea soup to celebrate spring!

spring soup 1 spring soup 2

Ingredients:

1 white Onion

Garlic

5 stalks Celery

1 bunch Asparagus

1 bag of frozen Peas

Dried Mint, fresh would be perfect

Dried Parsley, fresh would be wonderful

Olive Oil

Salt and Pepper

Broth:

Water

1 Tb Himalayan Sea Salt

Celery ends

Carrot

Asparagus ends

Bay Leaf

1. Add broth ingredients to a pot and bring to a boil.

2. Sautee onion and garlic with salt and pepper and olive oil. Once transparent and aromatic, add diced celery and chopped asparagus.

3. Once the asparagus looks cooked through (but still bright green) add the peas, mint and parsley. DO NOT OVER COOK!

4. Strain the broth into the soup pot and turn off the heat.

5. Allow to sit for a few minutes and blend with a hand mixer.

6. Season to taste.

Chili Soup

The flavors of a rich chili inspired this dish. Using sweet potato and roasted poblano peppers added to the depth of flavor.

chili soup

It isn’t too warm for soup!Β 

Ingredients:

Onion

Garlic

Carrot

Celery

Peppers

Tomato

Sundried Tomato

Red Kidney Beans

Sweet Potato

Cilantro

Roasted Poblanos

Chili Powder

Cumin

Salt and Pepper

Olive Oil

Water

1. Sautee onions and garlic. Add cumin and chili powder.

2. Add carrots, celery, peppers then add remaining vegetables, then beans and potato.

3. Add water to cover veggies in the pot, add salt and pepper then bring to a boil and turn off heat when the sweet potatoes are cooked through.

Serve hot or warm as is or with crusty bread.

Kitchen Sink Vegetable Soup

When in doubt, make a soup!

veggie soup

A mixed vegetable soup is easy to prepare, fresh, and always satisfying. If you have a bunch of vegetables that have been around for a while and on the verge of not fresh enough for a salad, they’ll be perfect for a soup!

Ingredients:

Onion

Garlic

Carrot

Peppers

Zucchini

Yellow Squash

Mushrooms

Corn

Green Beans

Tomato

Salt and pepper

Fennel fronds

Bay leaf

Italian Parsley

1. Sautee onion, add garlic then add in chopped vegetables (start with carrots, then celery, then peppers, and then tomato. Add green beans and corn last (after stock added or they will over cook).

2. Sautee mushrooms and zucchini in a separate pan to get some texture on those veggies then add to the soup pot.

3. Add homemade vegetable broth (I used fennel bulb, carrots, celery, mushroom stems, onion, garlic, salt and pepper) to cover sauteed veggies.

4. Bring to a soft boil then pull off heat and allow to sit for flavors to marinate. Add green beans and corn at the end because they don’t need a long cook time the heat of the soup will cook them and keep a nice crunchy texture. You don’t want to overcook this soup or the veggies will turn from their vibrant colors. Add chopped fennel fronds, parsleyΒ (any herbs on hand).

4. Serve soup with crusty bread and Parmesan cheese (optional).

Take whatever collection of vegetables you have on hand in the kitchen to bring a simple, hearty vegetable soup together.