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curried carrot and apple soup
- 15 ml coconut oil
- 10 ml hot curry powder
- 1.25 kg carrots, chopped (i have a ton of these right now, so this was the perfect soup for my fridge’s sanity)
- 1 onion, chopped
- 2 apples, chopped
- 1.5 l water
- 5 ml sea salt
- fresh ground pepper to taste
heat the coconut oil in a large pot. stir in the curry powder and let cook for a minute.
add carrots, onion and apples. stir to coat with curry powder. cover pot and cook for 15 minutes over low heat, until the vegetables are almost tender. stir occasionally while cooking.
add the water, salt and pepper.
bring to a boil. reduce heat to a simmer and cook until the vegetables are fully tender.
puree in the pot with a stick blender or in batches in a food processor.
serve and enjoy this flavourful soup with just the right amount of heat for wintry days.
onion and meatball soup
- 4 onions, thinly sliced
- 3 cloves garlic, finely diced
- a friendly nob of butter
- 1 sweet potato, grated
- 2 tsp paprika
- 4 tbsp light soya sauce
- 5 c chicken stock
- 1.5 tsp cayenne
- 2 tbsp fresh parsley, chopped
- 1 lb local goodstuff ground beef
- 2 eggs
- 1 lrg onion, grated
- 6 tbsp coconut flour
- 2 cloves garlic, minced
- 3 tbsp soy sauce
- 1.5 tsp cayenne
- salt and pepper to taste
melt butter in large saucepan. add onions and garlic and allow to cook until soft, about 5 minutes.
add the shredded sweet potato, paprika, soy sauce, cayenne and chicken stock to the saucepan. cover and simmer about 20 minutes.
combine ground beef with the remaining meatball ingredients. mix well. let sit 10 minutes. form into meatballs and brown in olive oil.
add meatballs and chopped parsley to soup shortly before serving.
Mexican Chocolate Soup
1/2 onion, diced
- 1 carrot, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 jalapeño pepper, diced
- 2 tablespoons olive oil
- 2 – 3 tablespoons tequila
- 2 tablespoons cocoa
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 6 cups chicken broth
- 1 chicken breast, cooked and diced
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Sauté diced vegetables (first six ingredients) in oil in a large soup pot until crisp-tender. Add tequila, and remove from heat.
Combine cocoa, flour, and cinnamon; stir into vegetable mixture. Add broth. Bring to a boil over medium-high heat, stirring constantly; reduce heat, and simmer, stirring occasionally, 5 to 10 minutes or until tender. Stir in cooked chicken, cilantro, salt, and pepper.
Some of you will know that last sunday’s soup did not get posted. It was my first ever soup FAIL. The Easy Cheesy Broccoli Soup turned out as the Lumpy Clumpy Broccoli Soup. Funny thing, cheese soups never appeal to me and now I know why.
I made a second soup last weekend which I also did not post. It was Chocolate Soup (a dessert soup) topped with a bit of diced fruit- totally rich, luxurious and most definitely not a healthy recipe. Despite calls for the recipe, I just couldn’t put it up. Sorry.
This Mexican Chocolate Soup is quite tasty, offering rich flavours and a bit of heat. My last attempt at banishing winter weather.
On the weekend passed, I attended a program on Contentment In Everyday Life at Dorje Denma Ling. The opportunity to explore and deepen my sitting practice was appreciated and the richness of experience shared by other program participants was an important part of the weekend. The program instructors were wise and helpful and humourous. It was good.
The kitchen at DDL fascinates me and I find myself drawn to rota duties which allow me to prep meals or do dishes. I most prefer the meal preparation and appreciate how I can be of service by washing, peeling, dicing, slicing, wiping, storing, fetching, rinsing. Mindfully. Appreciative of the small human symphony conducted sweetly by Lucy, the kitchen manager, and which produces delicious, nutritious, colourful, bountiful, earth-inspired compassion-filled meals. What a truly authentic and meaningful way to practice.
So, while I sat on my cushion, munched on sour chickpeas and chocolates, performed contemplations, and explored experiences of gentleness, nowness and inquisitiveness, Udo provided a lovely stand-in at home in the sunday soup department. When I walked into the house late Sunday evening, he was dishing up single serving portions of Split Pea Soup. Love.
Split Pea Soup
- 2c split peas, rinsed
- smoked pork hock (the smokey flavour is important, so if you are vegetarian substitute in some liquid smoke or…simply enjoy the soup with a glass of Bowmore)
- 1/2c onions, chopped
- 1c celery, chopped
- 1/2 carrots, chopped
- 1 clove garlic
- 1 bay leaf
- 1tsp sugar
- dash cayenne
- 1/4tsp thyme
- 2tbsp ghee
- 2tbsp flour
In a large pot of water (about 10c) cook split peas and pork hock for 2 1/2 to 3 hours, until tender.
Add onion, celery and carrots, simmer an additional half hour.
Add to pot garlic, bay leaf, sugar, cayenne and thyme (and liquid smoke if substituting).
Chill soup and remove fat.
Melt butter in a small sauce pan and stir in flour until well blended. Slowly add a small amount of the soup to the mixture. Cook and stir until it comes to a boil and then add it to the rest of the soup, stirring until incorporated.
This is another wonderful winter soup and I’d have to add that this is an exceptionally delicious batch he has wrought.
Rock n’ roll in dream soup, what’s your brand? ~ Patti Smith
Spinach & Mini Meatball Soup
- 1/2lb ground lamb
- 1 tbsp parsley, finely chopped
- 1/4 tsp ground cinnamon
- 1 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 6 tbsp clarified butter
- 2 tbsp all purpose flour
- 6 c beef or lamb broth (The day before, I used commercial beef broth which I embodied further with oxtail pieces as I was pressed and could not quickly locate lamb bones – the beagle later enjoyed these and I skimmed the fat from the cooled broth )
- 6 green cardamom pods, shelled and seeds slightly crushed
- 1 lb spinach
Combine lamb, parsley, cinnamon, 1/2 tsp salt & pepper in bowl. Mix until well blended.
Form mixture in to small balls, about the size of a nutmeg seed.
In a saucepan that can accommodate all the mini meatballs in one layer, melt the clarified butter/ghee. Cook the meatballs until all over brown, about 3 minutes. Remove meatballs and set aside.
Add flour to saucepan and cook over med. heat, stirring until it is browned.
Pour 1c of broth into saucepan and stir, scraping the bottom of the saucepan to loosen and incorporate any bits on the bottom of the pan.
Add the contents of the saucepan and the crushed cardamom seeds to the remaining stock in a large saucepan, stirring to combine.
Heat over medium heat until it comes to a boil, about 12 minutes. Reduce the heat to low and simmer an additional 5 minutes.
Add spinach and meatballs, additional salt if needed, and allow to heat through until the spinach is wilted.
The cardamom in the rich broth is a slightly camphorous and lemony delight with every sip and the ever-so-gentle bitterness of cinnamon in the meatballs builds on the delight. This is a lovely soup….great during weeks when the cold weather promises to break, when a bit of spice can warm you enough to match the trickles running in delicate rivulets along the laneway.
Eat soup. You won’t regret it.
Sprouts & Spareribs Soup
- 8c ginger & scallion simmered & strained chicken broth (make a great, flavourful broth)
- 1lb pork spareribs, cut into 1 inch segments
- 4 thick slices fresh ginger
- 1 lrg handful of sprouts (I used a mixture of spicy alfalfa, sunflower and mung bean sprouts)
- 2 med tomatoes, cut into 8ths
- salt to taste
- 1tsp fresh ground black pepper
- 2tsp sesame oil
Bring broth to boil over high heat. Reduce to low and add spareribs and ginger. Simmer, skimming surface foam as needed, until meat is tender. About one hour.
Add sprouts, tomatoes, salt and pepper to soup. Simmer until softened. About 30 minutes.
Turn off heat, add sesame oil (Yum!) and serve hot.
This is a very simple soup. The ginger adds a wonderful winter warmth and the spareribs make it filling. The sesame oil is the perfect ingredient for a wonderful, tastes-like-more flavour.
Chicken & Oyster Mushroom Soup
- 4 lemongrass stalks chopped (remove the yucky outer leaves first)
- 6 shallots chopped
- 1 dozen 1 inch pieces of cilantro stems (or 4 cilantro roots chopped)
- some variety of chiles (go for whatever heat you are most into) – 4 finger-type red chiles
- 4c chicken broth
- 4c coconut milk
- 1tsp salt
- 15 thin slices of galangal (ours was still well preserved in sherry) or half as much thinly sliced ginger
- 6 kaffir lime leaves (or 2tsp lime zest)
- 1/2lb sliced chicken breasts
- 6oz sliced oyster mushrooms (no substitutes! really!)
- 5tbsp fish sauce
- 2tbsp fresh lime juice
- 2tbsp chopped cilantro
Place lemongrass, shallots, cilantro and half the chiles in a food processor. Process until well mashed but not a paste.
In pot bring chicken broth and coconut milk to a boil. Season with salt. Add galangal (ginger) and lime leaves.
Return to boil, add chicken and mushrooms, reduce heat to low. Simmer until chicken is cooked, about eight minutes.
Add mashed ingredients after chicken cooks, allow to heat through.
In a bowl stir fish sauce, lime juice, cilantro and remaining chiles. Place in individual bowls and ladle soup on top.
This soup smells incredibly good both during making it and after reheating it as a lunch take with. Lemongrass has just got to be some sort of ingredient of the goddesses! If you don’t want to put some away, half this recipe…and smile!
Creamy Black Bean Soup
- 1c dried black turtle beans (or other small black bean), soaked covered in water overnight, drained and rinsed
- 1 lrg clove of garlic, coarsely chopped
- 3/4 c white onion, coarsely chopped
- 1 fresh sage leaf
- 8 c water
- 2 1/2 tsp salt
- 2 tbsp butter
- 1/2 c sour cream
- Crumbled or shredded farmer’s cheese
- Green finger chilis, deseeded and thinly sliced
- Cilantro chopped
Place beans, garlic, onion and sage leaf in a pot. Add water to cover and bring to a boil over high heat.
Reduce heat to a low boil and continue cooking until beans are softened, about 1 hour.
Season with salt to taste.
Let cool for 5 minutes then process in blender until smooth, in batches if needed.
Melt butter over medium heat in a pot. Add bean puree and sour cream. Stir until blended and continue to heat until hot.
Serve with garnish on top.
This soup is simple; humble even. Packed with flavour and all kinds of good-for-you’s, it is an easy enjoy. So, enjoy!
- olive oil, as needed
- 2 lbs Italian Sausage, sliced into 1 inch thick pieces
- 4 c onions, diced
- 2 tbsp garlic, minced
- 4 tbsp italian seasoning
- 1 tsp sea salt
- 1 tsp red pepper flakes
- 1 c dry white wine
- 8 c chicken broth
- 4 c tomatoes, seeded and diced
- 1 c orzo
- 5 oz spinach
Add oil to a large soup pot, add sausage and cook at medium – high until browned.
Add onion, garlic and seasonings. Cook until onion is soft.
Add wine and cook until almost all liquid is evaporated.
Add broth, tomatoes and orzo. Bring to a boil. Reduce and simmer about 10 minutes.
Stir in spinach until wilted.
For croutons: Cut bagette into 1 inch cubes. Brown in olive oil in saucepan. Toss, while warm, in grated parmesan. Add croutons to soup upon serving.
This soup is easy to make, hearty and savoury, satisfying to the soul. It is perfect for a winter’s lunch when the sun glints hard off the snow and icicles think they should loosen their grip on water molecules. I used mild Italian Sausage from the local Farmers Market. I’d have gone for the spicy ones but for the teen. The croutons can be skipped, but they add such a flair to the soup it is hard to imagine it without. February Mmmm.
Squash & Edamame Zosui
- 2tsp sesame oil
- 1 1/4c leeks, thinly sliced
- 1 butternut squash, diced
- 2c precooked rice (I used basmati, but brown rice would be appropriate)
- 1 1/2c edamame
- 2c vegetable broth
- 1 4 inch piece kombu
- 3tbsp miso
- 1tbsp oil
- 3tbsp ginger, minced
- 1c onion, finely diced (green would be best, I had red on hand)
- 1/4tsp white pepper
Heat sesame oil in large sauce pan. Add leeks and cook until tender. Stir in squash, rice, edamame broth, kombu and 2 1/4c water.
Cook until squash softens.
Remove kombu, thinly slice into strips and return to soup.
Ladle one cup of soup into a bowl, stir in miso, then return mixture to soup pot.
Topping: Heat oil in small pan. Add ginger and onions. cook for 1 or 2 minutes. Remove from heat, add pepper. Stir 1tbsp into each serving of soup.
This soup is densely packed with vitamins and rich in mineral elements. But you don’t have to think about that while sipping this comfort on a cold winter day.