This soup is unbelievably delicious, Jackson had 3 bowls!
1/2 cup butter
2 carrots, finely chopped
2 celery stalks (or 1 large), finely chopped
2 cups diced potatoes
1 medium onion chopped
1/2 cup all-purpose flour (this is just a thickener, I bet a gf substitute would definitely work!)
4 cups of broth--I used vegetable, but the original recipe calls for chicken or turkey broth
2 cups COOKED wild rice
2 cups half-and-half cream
1.5 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper
Cook 1/2 cup wild rice--takes about an hour mostly unattended
In dutch oven heat butter over medium-high heat. Add the carrots, celery, and onion; cook until tender. Stir in flour unteil blended; cook until bubbly. Gradually wisk in broth. Bring to a boil, stiring constantly; cook and stir 1-2 minutes until thickened. Stir in the remaining ingredients. Reduce heat; smmer for 20 minutes stirring occasionally.
Makes about 12; 1 cup servings. We had plenty for dinner and lunch the next day for the 3 of us.
Recipe adapted from Taste of Home magazine Dec 2012 edition.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Tuesday, December 4, 2012
Tortellini & Spinach Soup
We just had this soup on Saturday night and not only was it delicious, but it literally took 15 minutes to prepare. We served it with crusty bread, yum!!
3.5 cups of vegetable broth (or 2 14 oz cans)
1 9 oz pkg refrigerated cheese tortellini
1 can white kidney or cannellini beans, rinsed and drained
1 14 oz can Italian diced tomatoes, undrained
1/4 tsp salt
1/8 tsp pepper
3-4 cups fresh spinach
3 tbsp minced fresh basil (or about 1 tsp dried-I just eye balled it)
shredded parmesan or Asiago cheese for garnish
In large saucepan, bring broth to a boil. Add tortellini & reduce heat. Simmer, uncovered for 5 minutes. Stir in beans, tomatoes, salt and pepper, and return to a simmer. Cook 4-5 minutes or until tortellini are tender.
Stir in spinach and basil, cook until spinach wilts and serve topped with grated parmesan cheese.
Recipe taken entirely from Taste of Home magazine December 2012 edition.
3.5 cups of vegetable broth (or 2 14 oz cans)
1 9 oz pkg refrigerated cheese tortellini
1 can white kidney or cannellini beans, rinsed and drained
1 14 oz can Italian diced tomatoes, undrained
1/4 tsp salt
1/8 tsp pepper
3-4 cups fresh spinach
3 tbsp minced fresh basil (or about 1 tsp dried-I just eye balled it)
shredded parmesan or Asiago cheese for garnish
In large saucepan, bring broth to a boil. Add tortellini & reduce heat. Simmer, uncovered for 5 minutes. Stir in beans, tomatoes, salt and pepper, and return to a simmer. Cook 4-5 minutes or until tortellini are tender.
Stir in spinach and basil, cook until spinach wilts and serve topped with grated parmesan cheese.
Recipe taken entirely from Taste of Home magazine December 2012 edition.
Wednesday, July 18, 2012
Cheesy Potato Soup
I must admit I only tried this recipe because the pictures of it were so beautiful, but once I started making it and realized how strange the ingredients were I was very nervous about it. Apple cider vinegar and spinach? However, it was actually very good. Jackson even at 2 servings!
We served these in homemade bread bowls! yum!
2 1/2 cups white potatoes (tiny or large or a mix of both)
1 small sweet potato, peeled, diced
1/4 cup apple cider vinegar
5 cups veggie broth
3 Tbsp extra virgin olive oil
2 Tbsp garlic powder
1/4 cup vegan cheese (cheddar or pepper jack) *Daiya is my fave*
1/2 block frozen spinach
salt & pepper to taste
2 bay leaves
Directions:
1. Start on your soup by prepping all the potatoes. Toss them into your pot along with most your required ingredients. Leave out the spinach and cheddar cheese.
2. Bring your soup to a boil, reduce to med-high and half-cover with lid. Simmer until all the potatoes are tender.
3. Add in the spinach. I just threw in half of the frozen block and let it thaw in the pot. And remove the bay leaves. Once the spinach has mixed in blend the soup with an immersion blender or in your regular blender until well blended, soup should pretty much turn green and there shouldn't be any visible chunks of spinach in it.
4. Put soup back in pot and add cheese.
Recipe very slightly adapted from Healthy Happy Life.
We served these in homemade bread bowls! yum!
2 1/2 cups white potatoes (tiny or large or a mix of both)
1 small sweet potato, peeled, diced
1/4 cup apple cider vinegar
5 cups veggie broth
3 Tbsp extra virgin olive oil
2 Tbsp garlic powder
1/4 cup vegan cheese (cheddar or pepper jack) *Daiya is my fave*
1/2 block frozen spinach
salt & pepper to taste
2 bay leaves
Directions:
1. Start on your soup by prepping all the potatoes. Toss them into your pot along with most your required ingredients. Leave out the spinach and cheddar cheese.
2. Bring your soup to a boil, reduce to med-high and half-cover with lid. Simmer until all the potatoes are tender.
3. Add in the spinach. I just threw in half of the frozen block and let it thaw in the pot. And remove the bay leaves. Once the spinach has mixed in blend the soup with an immersion blender or in your regular blender until well blended, soup should pretty much turn green and there shouldn't be any visible chunks of spinach in it.
4. Put soup back in pot and add cheese.
Recipe very slightly adapted from Healthy Happy Life.
Friday, July 13, 2012
Kathy's Veggie Pasta Stew
4 ounces sliced mushrooms (I used shiitake)
1 medium tomato
1 large sweet onion
1/4 cup extra virgin olive oil
1/2 tsp pepper
1 tsp garlic powder or 2 Tbsp chopped fresh garlic
2 bay leaves
4 cups vegetable broth
1 cup water
2 Tbsp Italian Herbs
1 potato, diced
1/3 cup nutritional yeast or 1/4 cup vegan cheese
1 cup dry fusilli pasta
1/3 cup leftover roasted tomato salsa
2 Tbsp apple cider vinegar
1/4 tsp salt (or to taste)
1 can of beans, drained (I used white cannellini beans)
6 ounces leafy greens (spinach, kale, chard, collard..)
optional: a few dashes of cayenne for added heat.
Directions:
1. In a large soup pot, add the onions, tomato, mushrooms, garlic and olive oil. Stir and saute for about 5 minutes, until the onions become translucent.
2. Add in all the remaining ingredients (except the beans and leafy greens). Bring to a boil, then reduce to a simmer and cover with lid. Allow to simmer for 20 minutes. Do a few taste tests midway through and check on the salt/spice levels.
3. When you are just about ready to serve the soup, you can add in the beans and greens. Adding the last keeps them tender and not mushy. If you want your greens a bit more hearty, use kale or collard. Spinach wilts very easily.
4. Serve warm! With a nice slice of crusty bread.
1 medium tomato
1 large sweet onion
1/4 cup extra virgin olive oil
1/2 tsp pepper
1 tsp garlic powder or 2 Tbsp chopped fresh garlic
2 bay leaves
4 cups vegetable broth
1 cup water
2 Tbsp Italian Herbs
1 potato, diced
1/3 cup nutritional yeast or 1/4 cup vegan cheese
1 cup dry fusilli pasta
1/3 cup leftover roasted tomato salsa
2 Tbsp apple cider vinegar
1/4 tsp salt (or to taste)
1 can of beans, drained (I used white cannellini beans)
6 ounces leafy greens (spinach, kale, chard, collard..)
optional: a few dashes of cayenne for added heat.
Directions:
1. In a large soup pot, add the onions, tomato, mushrooms, garlic and olive oil. Stir and saute for about 5 minutes, until the onions become translucent.
2. Add in all the remaining ingredients (except the beans and leafy greens). Bring to a boil, then reduce to a simmer and cover with lid. Allow to simmer for 20 minutes. Do a few taste tests midway through and check on the salt/spice levels.
3. When you are just about ready to serve the soup, you can add in the beans and greens. Adding the last keeps them tender and not mushy. If you want your greens a bit more hearty, use kale or collard. Spinach wilts very easily.
4. Serve warm! With a nice slice of crusty bread.
Friday, April 6, 2012
Bean and Barley Chowder
8 cups of vegetable stock
1 cup dry baby lima beans, soaked overnight and drained
1 cup chopped onion
1 cup chopped carrot
1 celery stalk, finely chopped
1/2 cup pearl barley
1 Tbsp crushed garlic
1 tsp thyme
S & P
Place water and beans in a large soup pot and bring to a boil. Add remaining ingredients, except salt and pepper. Return to a boil, reduce heat to medium, cover and simmer until barley and beans are tender and broth is creamy, about 1.5-2 hours. Season with salt and pepper to taste.
Recipe taken from Forks Over Knives, by Jo Stepaniak.
1 cup dry baby lima beans, soaked overnight and drained
1 cup chopped onion
1 cup chopped carrot
1 celery stalk, finely chopped
1/2 cup pearl barley
1 Tbsp crushed garlic
1 tsp thyme
S & P
Place water and beans in a large soup pot and bring to a boil. Add remaining ingredients, except salt and pepper. Return to a boil, reduce heat to medium, cover and simmer until barley and beans are tender and broth is creamy, about 1.5-2 hours. Season with salt and pepper to taste.
Recipe taken from Forks Over Knives, by Jo Stepaniak.
Cream of Broccoli Deluxe
6 cups vegetable stock
1 cup rounded cashews
1 medium onion, finely chopped
1 celery stalk, finely chopped
1 large carrot, chopped
1 garlic clove, minced
1/2 large red bell pepper, chopped
2 medium potatoes, cubed
1 large head of broccoli, including stem, chopped (about 4 cups)
2 tsp dried thyme
1 tsp salt
1/2 tsp pepper
Puree 1 cup of the vegetable stock with the cashews, until smooth. Set aside. In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the vegetable stock for 5 minutes. Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt and black pepper, bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
Add the cashew mixture to the soup and stir until mixed. Remove the pot from the heat and puree about half the soup, in small batches, until smooth. Return pureed soup to the pot and reheat stirring well.
Recipe taken from Forks Over Knives, Anastasia St. John.
1 cup rounded cashews
1 medium onion, finely chopped
1 celery stalk, finely chopped
1 large carrot, chopped
1 garlic clove, minced
1/2 large red bell pepper, chopped
2 medium potatoes, cubed
1 large head of broccoli, including stem, chopped (about 4 cups)
2 tsp dried thyme
1 tsp salt
1/2 tsp pepper
Puree 1 cup of the vegetable stock with the cashews, until smooth. Set aside. In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the vegetable stock for 5 minutes. Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt and black pepper, bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
Add the cashew mixture to the soup and stir until mixed. Remove the pot from the heat and puree about half the soup, in small batches, until smooth. Return pureed soup to the pot and reheat stirring well.
Recipe taken from Forks Over Knives, Anastasia St. John.
Acorn Squash Soup
7 cups vegetable stock
3 acorn squash, peeled and chopped
2 large carrots, peeled and chopped
1 large yam, peeled and chopped
1 tsp ground ginger
1 tsp sage
2 cups corn
Bring stock to boil and stir in all ingredients except corn. Cook over medium heat for 20 minutes until squash is soft.
Blend the soup in batches until smooth. Return to pot, add corn and reheat on low for 10 minutes.
Pretty time consuming, but makes a lot and the taste is well worth it!
Recipe taken from Forks Over Knives, Alan Goldhamer and Doug Lisle.
3 acorn squash, peeled and chopped
2 large carrots, peeled and chopped
1 large yam, peeled and chopped
1 tsp ground ginger
1 tsp sage
2 cups corn
Bring stock to boil and stir in all ingredients except corn. Cook over medium heat for 20 minutes until squash is soft.
Blend the soup in batches until smooth. Return to pot, add corn and reheat on low for 10 minutes.
Pretty time consuming, but makes a lot and the taste is well worth it!
Recipe taken from Forks Over Knives, Alan Goldhamer and Doug Lisle.
Thursday, April 5, 2012
Creamy Carrot Soup
3 Tbsp olive oil
2-inch piece of ginger, minced
1 1/2 pounds carrots (about 9 large), diced
1 large potato, diced
6 cups of vegetable stock
S & P
1. Heat oil in a dutch oven, when oil is hot add vegetables and sprinkle with salt & pepper. Cook over medium heat, stirring occasionally for about 10 minutes, until carrots begin to soften.
2. Add the stock and cook until vegetables are very tender, about 15 minutes.
3. Use an immersion blender if you have one or a regular blender if not and puree the soup. I put it in my blender in batches. Make sure to only fill up your blender 1/2 way and cover the top with a towel, since the soup will be hot!
Recipe taken from Food Matters, by Mark Bittman.
2-inch piece of ginger, minced
1 1/2 pounds carrots (about 9 large), diced
1 large potato, diced
6 cups of vegetable stock
S & P
1. Heat oil in a dutch oven, when oil is hot add vegetables and sprinkle with salt & pepper. Cook over medium heat, stirring occasionally for about 10 minutes, until carrots begin to soften.
2. Add the stock and cook until vegetables are very tender, about 15 minutes.
3. Use an immersion blender if you have one or a regular blender if not and puree the soup. I put it in my blender in batches. Make sure to only fill up your blender 1/2 way and cover the top with a towel, since the soup will be hot!
Recipe taken from Food Matters, by Mark Bittman.
Tuesday, April 3, 2012
Vegetarian Chili
2 Tbsp canola oil
1 1/2 cup yellow onion, diced
1 cup red pepper, diced
2 Tbsp minced garlic
2-3 serrano peppers, minced
1 medium zucchini, chopped
2 cups corn
1 1/2 lbs portobello, cubed
1 can diced tomatoes
2-14 oz cans or 3 cups black beans
1-15 oz can tomato sauce
1 cup vegetable stock
1/4 cup chopped cilantro
2 Tbsp chili powder
1 Tbsp cumin
1/4 tsp cayenne pepper
1 1/4 tsp salt
Heat oil in heavy pot, add onions, peppers & garlic--cook until soft. Add corn, zucchini & mushrooms--cook until soft and slightly brown, about 6 minutes. Add chili powder, cayenne, cumin and salt, stirring until fragrant. Add tomatoes, stir well. Add beans, stock & tomato sauce, stir well and bring to a boil. Reduce heat to med-low and simmer, stirring occasionally for about 20 minutes.
Serve over brown rice or quinoa. Top with green onions, diced avocado, & cilantro.
Recipe taken from Emeril Lagasse on the Food Network.
1 1/2 cup yellow onion, diced
1 cup red pepper, diced
2 Tbsp minced garlic
2-3 serrano peppers, minced
1 medium zucchini, chopped
2 cups corn
1 1/2 lbs portobello, cubed
1 can diced tomatoes
2-14 oz cans or 3 cups black beans
1-15 oz can tomato sauce
1 cup vegetable stock
1/4 cup chopped cilantro
2 Tbsp chili powder
1 Tbsp cumin
1/4 tsp cayenne pepper
1 1/4 tsp salt
Heat oil in heavy pot, add onions, peppers & garlic--cook until soft. Add corn, zucchini & mushrooms--cook until soft and slightly brown, about 6 minutes. Add chili powder, cayenne, cumin and salt, stirring until fragrant. Add tomatoes, stir well. Add beans, stock & tomato sauce, stir well and bring to a boil. Reduce heat to med-low and simmer, stirring occasionally for about 20 minutes.
Serve over brown rice or quinoa. Top with green onions, diced avocado, & cilantro.
Recipe taken from Emeril Lagasse on the Food Network.
Black Bean Soup
1 Tbsp olive oil
4 large cloves garlic, roughly chopped
3/4 c diced carrots (about 2 med carrots)
3/4 c diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans or 3 cups, rinsed and drained
1 3.5oz can green chilies
3 c broth
1 tsp kosher salt
1/8 tsp black pepper
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp dry oregano leaves
1 bay leaf
2-3 limes
Optional Toppings: sour cream, tortilla chips, chopped cilantro, lots of lime!
Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion, and garlic and saute 4-5 minutes. Add in the black beans, chilies, and broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf. Simmer uncovered for about 20-25 minutes or until carrots are tender. Remove from heat. Remove bay leaf from soup.
Place soup in a blender. Place lid on blender, but remove the stopper in the lid to let heat escape. Place a towel over the hole to avoid splatters. Puree soup until smooth. Squeeze in the juice from one lime and pulse to combine.
Lentil Soup
2 Tbsp olive oil
1 onion, diced
4 carrots, diced
3 celery stalks, diced
1 tsp minced garlic
2 tsp oregano
2 tsp basil
2 bay leaves
Salt and pepper to taste
1 can diced tomatoes
2 cups of dry lentils
8 cups of broth (I use vegetable)
Sauté vegetables in oil until translucent. Add spices and cook for 2 more minutes. Add lentils, tomatoes and broth. Cook until lentils are tender- about 1 hour.
1 onion, diced
4 carrots, diced
3 celery stalks, diced
1 tsp minced garlic
2 tsp oregano
2 tsp basil
2 bay leaves
Salt and pepper to taste
1 can diced tomatoes
2 cups of dry lentils
8 cups of broth (I use vegetable)
Sauté vegetables in oil until translucent. Add spices and cook for 2 more minutes. Add lentils, tomatoes and broth. Cook until lentils are tender- about 1 hour.
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