Zucchini and Cilantro Soup with Chile and Mint

Looking for a soup that is transcendentally delicious?  Yep, this is it.   Here we have another example of how well zucchini pairs with fresh herbs, only now we have it in soup form.  You could serve this soup chilled on a hot day, or hot on a chilly day.  It's easy-going like that.

I have to say that when you taste this soup, it's not obvious what it is exactly.  It tastes like a delicious vegetarian tortilla soup.  You know there are herbs, you know there is spiciness, and you know there is a generally Mexican flavor.  But zucchini?  You might not have guessed.  This is a great way to use up zucchinis when you're sick of zucchini, or if you are trying to fool your picky children or husband into eating zucchini.  Or, you can feed it to zucchini-lovers and see if they recognize their favorite squash.  It's up to you.

This soup is rich and refreshing at the same time.  It's pretty amazing.  It's pretty great.  You should try it.

Zucchini and Cilantro Soup with Chile and Mint

adapted from Deborah Madison's Local Flavors

serves 4

INGREDIENTS:

2 tablespoons extra virgin olive oil

1 serrano or jalapeno chile, seeded and chopped

2 medium-sized zucchini, quartered lengthwise and chopped

1 small bunch of cilantro, stems and leaves divided, chopped

1/2 medium onion, thinly sliced

2 tablespoons chopped parsley

1 tablespoon chopped mint

2 corn tortillas

salt to taste

3 cups chicken or vegetable broth

juice of 1 lemon

DIRECTIONS:

1.  Heat one tablespoon of the oil in a medium soup pot over medium-high heat.  Add the chile, zucchini, cilantro stems, onion, parsley, and mint.  Cook, stirring occasionally, until onion is softened and zucchini is starting to get tender, about 10 minutes.

2.  Tear up one of the tortillas into pieces and add it to the pot.  Add a healthy pinch of salt and stir.  Add the broth and bring to a boil.  Reduce to a simmer and cover the pot.  Cook for about 15 minutes, or until zucchini is very tender.  Remove from heat.

3.  Stir in the cilantro leaves (save a bit for garnish if you like).  Let the soup cool slightly, then puree in a blender, food processor, or with an immersion blender, until smooth.  Season to taste with salt and lemon juice.

4.  In a small skillet, heat the remaining tablespoon of oil over medium-high.  Cut the remaining tortilla into strips and add to the hot oil.  Cook until crisp, then set on paper towels to drain.  Serve the soup garnished with a small mound of tortilla strips and reserved cilantro.

Enjoy!

Spicy Corn Chowder

Holy lord is this soup spicy.  Granted, I made the bold choice of leaving the seeds in our serrano peppers.  I think we each drank two glasses of water along with our soup (great dieting strategy - you get full faster! Okay I'm only kidding, but it's sort of true). 

I love the flavors of this soup - only I drowned them out a bit with spice.  I'd recommend you de-seed your serrano chiles and then put them in the soup.   The result is a sweet yet spicy corn chowder with delicious salty bacon on top.  It's a little creamy and a little crazy.  It's lovely. 

This post might seem out of the blue, but believe it or not, sweet corn is popping up already in the farmers market!  I got some in my CSA bag last week, much to my shock.  So it seemed perfect to make full use of the corn as this soup does - cob and all!  You are literally milking the corn for everything it's worth.  It's a labor of love, but the corn rewards you.  It really does.

Spicy Corn Chowder

adapted from Williams-Sonoma's Essentials of Healthful Cooking

serves 3

INGREDIENTS:

2 ears corn, husks removed

1/2 cup half and half

1 small yellow onion, cut into a large dice

1 medium-sized red skinned potato, cut into a large dice

2 serrano peppers, seeds and ribs removed, and diced

2 scallions, green parts only, thinly sliced

salt to taste

2 slices uncured, nitrate-free bacon

DIRECTIONS:

1.  Cut the corn kernels from the cob over a large bowl to catch them.  (It's easiest if you invert a small bowl inside the large bowl and rest the cob on the small bowl as you slice off the kernels - the large bowl will catch them.)  

2.  Use the blunt side of the knife to scrape the cobs afterwards to get all the "milk" out.  Place the corn, cobs, and milk in a medium Dutch oven or soup pot.  Add 3 cups of water and turn on the heat to high.  Bring to a boil, then reduce to a gentle boil and cook for about 10 minutes.

3.  Pour the mixture into a sieve over a large bowl, so the bowl catches the broth and the corn gets caught in the sieve.  Discard the cobs  (try to squeeze the juices out if you can, but don't burn your hand).  Set aside half the corn.  Pour half the corn broth back into the empty Dutch oven.

4.  Place the other half of the broth and corn into a food processor or blender, and add the half and half.  Puree until smooth and creamy.  Set aside.

5.  Add the onion, potato, and serrano peppers to the broth in the Dutch oven and turn the heat to high.  Bring to a boil, reduce to a simmer, and cook until the potatoes are tender, about 10 minutes.  Pour the creamy corn broth mixture into the pot, add the green onions, and season the soup to taste with salt. 

6.  While the soup cooks, cook the bacon in a skillet over medium heat, flipping often, until crispy.   Ladle the soup into bowls and top with crumbled bacon.  (Leave off the bacon if you want this to be vegetarian).

Enjoy!

Potato, Spinach and Bread Soup

Soup doesn't need to be fancy or complicated to be completely delicious.  This recipe is for an extremely humble soup; the kind of thing you'd imagine would have been considered "peasant" fare in a less enlightened time.

Well, peasant fare or not, it's incredibly tasty, easy to prepare, and comforting as any good soup should be.  There are shockingly few ingredients - most of them are already in the name.  This is definitely a meal in a bowl - you don't even need bread for dunking, as it is already in the soup! 

The flavor profile is simple and familiar, but these elements all together are not entirely obvious.  Give it a try and see.

Potato, Spinach and Bread Soup

adapted from Jack Bishop's Complete Italian Vegetarian Cookbook

serves 4

INGREDIENTS:

1 1/2 pounds baby Yukon Gold potatoes, peeled and cut into bite-size pieces

4 1/2 cups vegetable stock

4 cups packed spinach leaves, washed, dried, and coarsely chopped

salt and freshly ground pepper to taste

2 cups cubed (1/2 inch) day-old whole grain baguette

extra virgin olive oil for serving

DIRECTIONS:

1.  Place the potatoes and vegetable stock in a medium soup pot or Dutch oven.  Turn the heat to high and bring to a rapid boil.  Cook for 15 minutes, uncovered.  

2.  Reduce heat slightly (but keep a bubble going) and add the spinach, pressing it down into the liquid gently.  Salt and pepper to taste, then place a lid on the pot and cook for 10 minutes, or until potatoes are falling apart and spinach is tender.

3.  Turn off the heat and stir in the bread cubes.  Cover the pot and let sit for 5 minutes, allowing the bread to soak up some broth.  The soup will be quite thick.

4.  Ladle the soup into bowls and drizzle lightly with extra virgin olive oil.

Enjoy!

Red Bell Pepper Soup

My husband and I are both coming down with nasty colds right now, so soup was the obvious choice for dinner tonight.  This soup is packed with Vitamin C, which will hopefully help us kick this illness to the curb.  It also happens to taste fantastic. 

Bell peppers are remarkably underrated.  They come in most of the colors of the rainbow, and they house an incredible depth of flavor.  Red bell peppers in particular are sweet and slightly sharp at the same time.  There's a lot more to them than their beautiful color.

This soup really showcases the glory of the red bell pepper.  Thanks to a little bit of rice, it has a nice creamy starchiness when it's pureed.  It's incredibly comforting and somehow refreshing at the same time.  It's exciting to find such a great red pepper soup that doesn't involve roasted red peppers, but the bell pepper in its unadulterated form.

Red Bell Pepper Soup

adapted from Alice Waters' The Art of Simple food

serves 3-4

INGREDIENTS:

2 teaspoons extra virgin olive oil

1/2 large onion, thinly sliced

1 large red bell pepper, halved, seeded and thinly sliced

salt

1 clove garlic, peeled and chopped

leaves from 4 sprigs of thyme

2 cups low sodium veggie or chicken broth

1 cup water

2 tablespoons short grain brown rice

1 teaspoon red wine vinegar

pinch red pepper flakes

DIRECTIONS:

1.  Heat the oil in a heavy soup pot over medium-high heat.  Add the onion and bell pepper and season with salt.  Cook, stirring frequently, until the veggies are softened but not browned, about 5 minutes.

2.  Add the garlic and thyme and cook for an additional 4 minutes, stirring often.

3.  Add the broth, water, rice, and vinegar.  Raise the heat to bring to a boil, then reduce to a simmer and partially cover the pot.  Let simmer for 25-30 minutes, stirring occasionally, until the rice is tender.  

4.  Puree the soup with an immersion blender or in batches in a blender or food processor, until completely smooth.  Season to taste with salt and red pepper flakes.  Serve hot.

Enjoy!

White Turkey Chili

I've raved about the glories of chili before, both white and red.  It's easy to make, it's delicious, and it has endless possibilities.  Here is a particularly healthy version that is packed with creamy cannellini beans and chewy hominy, as well as a nice kick of spice. 

This version of chili is a little bit different and fun, featuring new flavors that I haven't worked with before.  It's great for a cool evening, and you can round it out with some warm corn tortillas for dunking. 

I garnished mine with avocado because I just can't resist any excuse to use avocado.  Use whatever garnishes you like.

White Turkey Chili

adapted from Ellie Krieger's So Easy

serves 4-6

INGREDIENTS:

1 tablespoon canola oil

1 medium onion, diced

2 stalks celery, diced

1 pasilla pepper, seeded, ribs removed, finely diced

1 clove garlic, minced or pressed

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon cayenne pepper

1 pound ground white-meat turkey

2 15.5-ounce cans white beans, drained and rinsed

3 1/2 cups low sodium chicken broth

1/2 teaspoon dried oregano

1 15.5-ounce can hominy, drained and rinsed

1 teaspoon salt (more or less to taste)

cilantro and lime juice for serving

DIRECTIONS:

1.  Heat oil in a large pot or Dutch oven over medium heat.  Add onion, celery, and pasilla pepper and cook, stirring occasionally, until the veggies are softened, about 8 minutes.  Add garlic, cumin, coriander, and cayenne, and cook, stirring, until fragrant, about one minute.

2.  Add the ground turkey and cook, breaking up the meat with a spoon, until meat is no longer pink, about 2 minutes.  Add white beans, broth, and oregano.  Cook, partially covered and stirring occasionally, for 20 minutes.

3.  Add hominy and salt, and continue to cook, stirring occasionally, uncovered, for about 8-10 more minutes.  Ladle into individual bowls and top with cilantro and a squeeze of lime juice, plus any other garnishes you like!

Enjoy!

Creamy Asparagus Soup with Grilled Asparagus

The name of this recipe is a bit of a puzzle, if you ask me.  There is buttermilk in this soup, but it doesn't make it creamy so much as give it a silky texture and a bit of a tang that you can't quite place.  The asparagus tips that provide the garnish are, I suppose, technically skillet-grilled, but really seem to be more fried to me, to the point that they are delectably crispy and deeply flavorful.

But whatever you call it, this is a delicious and fresh soup that showcases the bounty of early spring.  Asparagus is everywhere you look right now, and it's time to put it to work.  This soup is easy, quick, and has only a handful of ingredients.  I wasn't a fan of asparagus until the past couple of years, but I find that recipes like this one are exactly what asparagus is born for - to stand out as the star of the show, rather than to adorn a plate as a mere side.

Try it out and see if you agree!

Creamy Asparagus Soup with Grilled Asparagus

adapted from the Lee Bros. Simple Fresh Southern

serves 2

INGREDIENTS:

1 bunch of asparagus, woody ends discarded

2 1/2 cups vegetable broth

1/2 teaspoon kosher salt

1/2 medium onion, chopped

1 teaspoon canola oil

1/4 cup buttermilk

fresh ground pepper to taste

DIRECTIONS:

1.  Cut the asparagus spears into 3/4 inch pieces.  Reserve about half of the tips and set aside.

2.  Bring the broth to a simmer in a medium pot and season with about 1/4 teaspoon salt.   Add the asparagus pieces (except the reserved tips) and onion and simmer for 10 to 12 minutes, or until tender.

3.  While the soup simmers, heat the oil in a small skillet until smoking.  Add reserved asparagus tips and remaining salt, and fry (or pan-grill), refraining from stirring them more than every minute or so, until browned in places, about 3-4 minutes.  Set on a paper towel to absorb excess oil.

4.  Puree the soup in a blender, food processor, or using an immersion blender.  Return to the pot and stir in the buttermilk.  Bring to a simmer and season with pepper.  Serve garnished with the pan-grilled asparagus tips.

Enjoy!

Thai Coconut Chicken Soup

This is a simple and quick soup to pull together.  You just need a couple of interesting ingredients in your pantry (namely Thai curry paste and coconut milk), and you can whip this up in no time!  It also just happens to be yet another great way to use up some leftover roast chicken.

I made home-made stock in my slow cooker and used a good amount of it for this soup.  You can, of course, use the stock in a box - it's what I use for most of my soups, and it does just fine!  The result, whether you use home made or store-bought stock, is a slightly spicy, exotically flavorful broth with some tasty chicken and veggies floating throughout.  And I discovered to my great delight that it is extra delicious the next day!  So definitely make more than you can eat in one sitting, as the leftovers are even better.

It's light, it's healthy, it's good.

Thai Coconut Chicken Soup

serves 4

INGREDIENTS:

2 teaspoons canola oil

2 tablespoons Thai green curry paste

3 cups chicken stock

one 14 oz. can of lite coconut milk (unsweetened)

juice of 2 limes

2 tablespoons crushed lemongrass

2 teaspoons grated fresh ginger

pinch red pepper flakes

2 scallions, thinly sliced

1 green bell pepper, seeded and thinly sliced

2 cups cubed/chopped cooked chicken

salt to taste

DIRECTIONS:

1.  In a soup pot over medium heat, heat the oil.  When it's hot, add the curry paste.  Stir and cook until fragrant.  Add the chicken stock, coconut milk, lime juice, lemongrass, ginger, and red pepper flakes.  Bring to a gentle boil, then reduce to a simmer.  Let simmer for about 5 minutes.

2.  Stir in the scallions, bell pepper, and chicken and continue to simmer for 5 more minutes, or until chicken is heated through.  Salt to taste and serve.

Enjoy!

Avgolemono Soup (CEIMB)

When I was in law school, we often went to a Greek restaurant called Taverna Tony for lunch.  It was right down the street, and it had (free!) excellent bread and taramasalata dip. There was one menu item that we always had to get.  It was the lemony, creamy soup known as avgolemono - or chicken lemon soup.  It was my favorite soup of all time, and I still get the hankering now and again to drive up the coast to Malibu for a bowl.  No other Greek restaurant makes it quite as well as Taverna Tony, and believe me, I've looked.

It just so happens that this week's Craving Ellie in my Belly recipe is for avgolemono soup (or "Lemon Chicken Soup with Orzo," as Ellie calls it).   I was so excited that this was the pick of the week!  I have to say that it is remarkably like the version I grew to know and love in law school, only with thyme instead of parsley.  I think next time I make this recipe (and there *will* be a next time), I will use parsley and see just how close to Tony's recipe this one is. 

This is a magical, lemony soup that tastes creamy and decadent, but the source of its creaminess is tempered eggs, rather than cream, flour, or any other typical soup ingredient.  It's a rather unassuming variation on chicken noodle soup, but it is so incredibly good, you can't even believe it until you try it yourself.

Avgolemono Soup

adapted from Ellie Krieger's The Food You Crave

serves 3

INGREDIENTS:

2 teaspoons extra virgin olive oil

1 skinless, boneless chicken breast, cut into small chunks

pinch of salt, plus more to taste

1/2 medium onion, diced

1 stalk celery, diced

1 medium carrot, diced

leaves from 3 sprigs of thyme

3 cups low sodium chicken broth

1/2 cup orzo

1 large egg

2 tablespoons fresh lemon juice

freshly ground black pepper to taste

DIRECTIONS:

1.  Heat 1 teaspoon of oil in a soup pot over medium-high heat.  Season chicken with the salt, add to the pot, and cook, stirring often, until just cooked through, about 4 minutes.  Transfer the chicken to a dish and set aside.

2.  Add remaining teaspoon of oil to the pot.  Add onion, celery, carrot and thyme and cook, stirring, over medium-high heat until the veggies are tender, about 5 minutes.  Add 2 1/2 cups of the broth and bring to a boil.  Add orzo and let simmer until tender, about 6 minutes.  Turn heat down to low to keep the soup hot but not boiling.

3.  Warm the remaining 1/2 cup broth in a small saucepan until hot, but not boiling.  In a medium bowl, beat the egg.  Gradually whisk the lemon juice into the egg.  Then gradually add the hot broth to the egg-lemon mixture, whisking all the while.  (You are tempering the egg, as opposed to cooking it).

4.  Add the egg-broth mixture to the soup, stirring well until the soup is thickened.  Do not let the soup come to a boil.  If any bits of scrambled egg form, fish them out, but this shouldn't happen if you have the heat all the way down.  Add cooked chicken to the soup, season with salt and pepper to taste, and serve.

Enjoy!

Spicy Vegetarian Tortilla Soup

I love tortilla soup.  I've posted before about how much I love it.   Part of what makes it so amazing is how different it is every time I have it.  For instance, this version is way spicier than I've ever had before, but it is probably also the tastiest.

This is a rich, tomato-y, deeply spicy soup that will make your nose run, but in a good way.  If you don't want it too spicy, feel free to reduce the chiles to one instead of two, but where is the fun in that?  You can also mix up the toppings if you like, but I highly recommend the avocado as it cuts the spice nicely.

The traditional topping for tortilla soup, of course, is tortilla chips - but I didn't realize I was out of corn tortillas until I started cooking.  Oops.  To be honest, I really didn't miss them!

Spicy Vegetarian Tortilla Soup

adapted from Eating Well magazine

serves 4

INGREDIENTS:

2 dried pasilla, ancho, or New Mexico chiles

1 15-oz. can fire roasted diced tomatoes

1 tablespoon canola oil

1/2 large onion, sliced 1/4 inch thick

1 large clove garlic, peeled

2 cups low sodium vegetable broth

2 cups chopped spinach or chard

handful chopped fresh cilantro

salt to taste

juice of 1/2 lime (or more if you like)

1 ripe large avocado, cut into 1/4-inch cubes

1/4 cup shredded Monterey jack (or similar) cheese

1 cup roughly broken tortilla chips (optional)

DIRECTIONS:

1.  First, toast the chiles.  You can either cook them over an open flame using tongs until fragrant and starting to char, or you can cook them in a dry skillet over medium heat, pressing down on them and flipping them over every few seconds.  Set aside to cool.

2.  When chiles are cool enough to handle, remove stems and seeds.  Put in a blender with the tomatoes and their juices, and puree until smooth.  Set aside.

3.  Heat the oil in a medium Dutch oven or soup pot until hot, then add onion and garlic.  Saute until golden, about 5 minutes.  Use a slotted spoon to scoop out the onion and garlic, and add to the blender. Puree with the chile mixture until smooth.

4.  Return pot to medium heat and pour in the puree.  Bring to a bubble and cook, stirring often, until thickened, about 5 minutes.  Stir in the broth.  Bring to a boil, reduce to a bare simmer, and cook for 20-30 minutes.

5.  Stir in spinach and cilantro (reserve some for garnish) and cook until wilted, about 1 minute.  Season to taste with salt and lime juice.  Ladle into soup bowls and serve garnished with avocado, cheese, and chips if using, as well as remaining cilantro.

Enjoy!

Mango Dal

Lentils don't appear to be a particularly interesting food group, but India has given them a whole new life in the form of dal.  Dal takes something ordinary and makes it virtually unrecognizable.  There is a huge variety of types of dal, and I don't pretend to know even a fraction of them.  But I will say that today I tried a type I'd never had before, and I made it in my own kitchen. 

Dal, meet mango.  I understand from some rudimentary internet research that it is actually a very traditional dish, but my passion for Indian food had yet to take me here.  Put my favorite fruit into a lentil dish?  I'm there. 

This is a spicy, warm dish that you simply have to try.  Every bite is packed with unexpected flavor.  Ginger and mango naturally go together - they are soul mates.  Add in traditional Indian spices like cumin and coriander, and you're well on your way.  The fresh bite of cilantro finishes the whole thing off.  Lentils are ordinary no longer!

Note:  Don't wait for all the liquid to be absorbed - this is meant to be a slightly soupy dal.

Mango Dal

adapted from Eating Well magazine

serves 2-3

INGREDIENTS:

1/2 cup yellow or green lentils (I used green)

2 cups water

1/2 teaspoon salt, divided

1/4 teaspoon ground turmeric

1/2 tablespoon canola oil

1/2 medium onion, chopped

1/4 teaspoon ground cumin

2 cloves garlic, minced or pressed

2 teaspoons grated fresh ginger

1/4 teaspoon ground coriander

pinch cayenne pepper

1 mango, peeled and diced

1/4 cup chopped fresh cilantro

DIRECTIONS:

1.  Rinse lentils in a colander and drain.  Combine with 2 cups of water, 1/4 teaspoon salt and turmeric in a small saucepan.  Bring to a boil.  Reduce to simmer, cover partially and cook, stirring occasionally, for 15 minutes.

2.  Meanwhile, heat the canola oil in a medium skillet over medium heat.  Add onion and cumin and cook, stirring frequently, until browned, about 5 minutes.  Add garlic, ginger, coriander, and cayenne, and cook for an additional minute.

3.  Add the onion mixture and the diced mango to the pot of lentils and stir to combine.  Bring back to a simmer and cook for an additional 10 to 15 minutes, until lentils are very tender and starting to fall apart.  Stir in cilantro and serve.

Enjoy!

Vegetable Soup with Thai Flavors

My first exposure to Thai food was many years ago, and the dish was tom yum gai, an explosively flavorful soup.  I fell in love immediately.  Fast forward to today, when I made this incredibly easy soup that is not quite tom yum gai, and not quite Thai, to be frank.  But its flavor is definitely in the ballpark.  It has a serious punch of lime, lemongrass, cilantro, and onion, with a spicy kick to round it out.  It is, in a word, yummy.

This soup also happens to be extremely healthy, completely vegetarian, and cheap to put together.  It's another one to add to the ever growing "remind me to make this next time I have a cold" list.  But there's no need to wait to get sick. 

And a cheater's note:  you can buy crushed lemongrass in a tube in the produce section.  If you opt to go that route instead of buying fresh, use about two inches.

Vegetable Soup with Thai Flavors

adapted from Bon Appetit

serves 4

INGREDIENTS:

1 tablespoon extra virgin olive oil

1 medium onion, thinly sliced

2 garlic cloves, thinly sliced

pinch of salt

4 cups low sodium vegetable broth

1 four-inch piece lemongrass, smashed with back of knife

1 tablespoon Sriracha sauce (Asian chili sauce)

1 five-oz. package baby spinach

1 cup 1/2-inch cubes extra firm tofu

juice of 2 limes

2 tablespoons chopped fresh cilantro

DIRECTIONS:

1.  Heat oil in a heavy soup pot over medium-low heat.  Add onion and garlic, and season with a pinch of salt.  Saute until tender, stirring often, about 15 minutes.

2.  Add broth, lemongrass, and Sriracha.  Increase heat; cover and bring to a boil.  Turn off the heat and let stand for about 15 minutes.  Uncover, remove the lemongrass and discard.

3.  Add spinach, tofu, lime juice, and cilantro to broth.  Place over medium heat and cook until spinach wilts, and tofu is heated through, stirring occasionally.  Serve.

Enjoy!

Red Chili

Chili is a glorious universe.  There are so many variations, and I don't begin to claim that I know what the "best" variation is, if such a thing exists.  I've made white chili before, which was delicious and not too heavy.  Today, I opted for red chili.  And while some of the ingredients are similar or even identical, it is a completely different meal.

This is a hearty, soul-warming meal.  It's meaty, it's spicy, it has a deep rustic flavor that only gets better the longer it sits.  Normally I reduce a recipe to make enough for two or three people, but for chili, I went all out and made a big pot.  I know that the leftovers will be even better than the freshly made batch. 

I understand that for some people chili is a personal thing - they have to have it a certain way, with certain adornments absolutely required.  I, however, like the idea of chili as a free-for-all.  It can be a little different every time you make it.  I took some aspects of our friend Mike's chili recipe and added it to the chili recipe in Mad Hungry, a fabulous new cookbook.  The result is magnificent.

Use whatever garnishes you like - I opted for grated cheddar, scallions and avocado.  They rounded out the meal beautifully.

Dried red chilies can be found in the produce section of your supermarket.  Get the medium-large ones - the specific variety doesn't really matter.

Red Chili

adapted from Mad Hungry

serves 6

INGREDIENTS:

5 dried red chilies (ancho, Hatch, or Anaheim)

1 tablespoon olive oil

1/2 large yellow onion, chopped

3 garlic cloves, minced or pressed

1 1/4 pounds hot Italian turkey sausage, casings removed

coarse salt

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon dried oregano

1 bay leaf

two 14.5 oz. cans no salt added diced tomatoes, with juice

12 ounce bottle of beer (ale works nicely)

one 15 oz. can pinto beans, drained and rinsed

garnishes of your choosing

DIRECTIONS:

1.  Break the stems off the dried chilies and remove the seeds.  Place the chilies in a bowl and cover with boiling water.  Let sit for five minutes to soften.  Place the chilies in a food processor with about 1/4 cup of the soaking liquid and process to a paste.  Set aside.

2.  Heat oil in a large (5 qt. works) Dutch oven or soup pot, or a very large skillet, over medium-high heat.  Add onion and garlic and saute until translucent, about 3 minutes.  Season with a pinch of salt.  Add the sausage, breaking up with a wooden spoon.  Brown the meat, stirring occasionally, for about ten minutes, until cooked.   If there is a lot of grease in the pan, spoon some of it out, but make sure you leave some for flavor.

3.  Stir in cumin and cook for 30 seconds.  Add the chili paste you made in step one, red pepper flakes, oregano, bay leaf, and another pinch of salt.  

4.  Add tomatoes and beer and bring to a simmer.  Reduce heat slightly and simmer for 30 minutes, uncovered, stirring occasionally.  Add beans and cook for an additional 20 minutes, stirring occasionally.  Season to taste, and serve.

Enjoy!

Roasted Butternut Squash Soup

The Barefoot Contessa knows soup.  She knows that the secret to a delicious and remarkably flavorful soup is to roast the vegetables first.  She's done it before, and now she's done it again.

I like butternut squash soup.  It can get a little monotonous by the time you're about halfway through the bowl, but the flavors are nice and it generally keeps me interested.  Roasted butternut squash soup, however, is a whole other ballgame.  The squash is roasted along with apples and onions, and everything gets browned and gorgeous before being pureed and then adorned with some curry flavors.  I think you're probably sold by now.

This soup is delicious.  You should try it.  Right now.

Roasted Butternut Squash Soup

adapted from Barefoot Contessa Back to Basics

serves 2

INGREDIENTS:

1 small butternut squash (1 to 1 1/4 pounds), peeled and seeded

1 small yellow onion

1 small gala apple, peeled and cored

1 tablespoon extra virgin olive oil

kosher salt and freshly ground black pepper

1 1/2 cups low sodium chicken stock

1/4 teaspoon curry powder

handful of flaked coconut, lightly toasted

handful of sliced almonds, lightly toasted

DIRECTIONS:

1.  Preheat oven to 425.

2.  Cut the squash, onion, and apple into 1 inch pieces.  Spread on a rimmed baking sheet and drizzle with olive oil, a pinch of salt and pepper.  Toss together to coat.  Roast for 30 minutes, tossing occasionally, until very tender and browned.

3.  Meanwhile, heat chicken stock to a simmer.  When the vegetables are done, put them in a food processor or blender with about 1/4 cup of the stock, as well as the curry powder, a pinch of salt and pepper, and pulse until mostly pureed, but still chunky.   Add the rest of the chicken stock and pulse a couple of times.  The texture should be that of a thick soup.

4.  Serve the soup topped with the toasted coconut and almonds.

Enjoy!

Vegetable-Lentil Soup

We're having some crazy rainy weather here in southern California right now, so it seems like the right time for a big pot of heart- and tummy-warming soup.  This one definitely fits the bill, and it is absolutely loaded with vitamins and nutrients, so hopefully it will fend off any colds that might try to follow the weather.

I've been trying to get behind lentils for a while now.  I didn't grow up with them, and my only real exposure to them has been through dal, which I like, but don't really eat on a regular basis.  I had a very traumatizing experience with lentil soup once before, so it took me a while to get back to trying it.  I'm glad I finally did, as this recipe comes together easily and features a rainbow of vegetables and flavors along with those little legumes. 

Vegetable-Lentil Soup

adapted from Williams-Sonoma's Eat Well

serves 4

INGREDIENTS:

1 tablespoon extra virgin olive oil

1 small yellow onion, diced

1 clove garlic, minced or pressed

1 small carrot, peeled and diced

1/2 red bell pepper, cored and diced

3 cups low sodium chicken broth

one 14.5 ounce can no salt added diced tomatoes

1 cup brown lentils, rinsed and drained

1/2 teaspoon paprika

1/2 teaspoon ground cumin

salt and freshly ground pepper

2 generous cups baby spinach, coarsely chopped

1 tablespoon dry sherry

DIRECTIONS:

1.  Heat oil in a large pot over medium-high heat.  Add onion and cook, stirring frequently, until softened, about 5 minutes.  Stir in garlic, carrot and bell pepper, and cook for about 3 more minutes.

2.  Stir in broth, tomatoes, lentils, paprika and cumin, along with a pinch each of salt and pepper.  Bring to a boil, reduce heat to simmer, cover, and cook for about 15 minutes, or until lentils are tender.

3.  Stir in spinach and cook, uncovered, just until spinach wilts, about 2 minutes.  Stir in sherry.  Serve hot.

Enjoy!

Sweet and Spicy Peanut Soup (CEIMB)

This week's pick on Craving Ellie in My Belly is a very different sort of soup.  Ellie's name for it suggests it is primarily peanut flavored, but the main element is really sweet potato if you ask me.  This is a nice medley of rich and delicious flavors, featuring an unexpected peanutty creaminess. 

I made a change to the recipe and added some wine, but I actually wouldn't recommend it.  I felt like the wine distracted from the other flavors and didn't quite fit in.  Also, mine turned out quite thick because I used a large sweet potato (even though I cut Ellie's recipe in half), so pick the size of the sweet potato knowing it will directly influence the thickness of the soup. 

I wouldn't say this is one I'll make again and again, but it's different, interesting, and rather tasty.  If you're looking for a sweet potato soup to write home about, I'd suggest trying this one as well.

Sweet and Spicy Peanut Soup (CEIMB)

adapted from Ellie Krieger's The Food You Crave

serves 4

INGREDIENTS:

1/2 tablespoon canola oil

1/2 large onion, diced

1/2 medium red bell pepper, seeded and diced

1 carrot, peeled and diced

1/2 teaspoon cayenne pepper

pinch freshly ground black pepper

1 clove garlic, minced or pressed

1/2 teaspoon grated fresh ginger

1 sweet potato, peeled and cubed

3 cups low-sodium chicken or vegetable broth

1 cup no-salt-added canned diced tomatoes, with juices

1/3 cup creamy natural peanut butter

1 teaspoon honey

salt to taste

peanuts for garnish

DIRECTIONS:

1.  Heat oil in a soup pot over medium-high heat.  Add onion, bell pepper, and carrots, and cook, stirring, until veggies soften, about 5 minutes.  Stir in cayenne, black pepper, garlic, and ginger and cook for 1 more minute.

2.  Stir in sweet potato, broth and tomatoes and bring to a boil.  Reduce heat to medium-low and simmer, partially covered, until potatoes are tender, about 25-30 minutes.

3.  Turn off the heat.  Puree soup using an immersion blender (or in batches in a regular blender, then return to pot).  Stir in peanut butter and honey over low heat until the peanut butter melts.  Season to taste with salt.  Serve garnished with peanuts.

Enjoy!

Leek and Potato Soup

I'm back!! And just in time for the new year. 

We had a lovely vacation earlier this week, which is why I haven't been posting at all.  I do have to say that I missed cooking, mostly because I missed eating home-cooked food.  Having three meals out at restaurants in a day is not such a treat as it may seem.  I don't know how people who don't cook can take it. 

The bad news is that we both caught colds on our vacation, so our happy new year meal, and my re-entry to the land of cooking, is a simple and healthy soup.  You can practically feel the vitamins seeping into you with each bite.  And of course, it's delicious. 

This is a very simple version of potato-leek soup; not as fancy as the version I posted about here, but tasty in its own right.  It's I-want-to-be-done-good-to soup.  And it gets the job done.

Leek and Potato Soup

adapted from Jamie Oliver (Jamie's Food Revolution)

serves 4

INGREDIENTS:

3 cups low sodium vegetable broth

2 leeks, white and light green parts only, cleaned and chopped

1 tablespoon extra virgin olive oil

1 large carrot, chopped

1 large celery stalk, leafy tops included, chopped

1 garlic clove, minced or pressed

3/4 pound baby Yukon gold potatoes, cubed

freshly ground black pepper and sea salt to taste

DIRECTIONS:

1.  Bring the broth to a boil in a medium saucepan.  Reduce heat to low and keep warm.

2.  In a medium Dutch oven or heavy soup pot, heat the oil over medium-high heat.  Add leeks, carrot, celery, and garlic.  Cover the pot partially and cook for about 15 minutes, stirring occasionally, until veggies are tender.

3.  Add the broth and potato and bring to a boil.  Reduce heat to simmer and cover partially.  Let simmer for 10 minutes, or until potatoes are tender.  Serve the soup chunky, or puree if you like.

Enjoy!

Carrot Leek Soup

Cool weather = soup weather.  It's a pretty simple equation.  This soup is a particularly tasty and hearty one - a smooth mixture of carrot, potato, and leek, with just a hint of yummy spice and zesty lemon juice to push it over the top into fantastic territory. 

Grab a hunk of bread, whip up this budget-friendly meal, and tuck in.

And a word to the wise - when attempting to thinly slice multiple carrots, the slicer blade on your food processor is your best friend.

Carrot Leek Soup

adapted from The Splendid Table's How to Eat Supper

serves 3-4

INGREDIENTS:

2 tablespoons extra virgin olive oil

2 leeks, white and light green parts only, chopped

2 garlic cloves, chopped

pinch of nutmeg

1/2 pound carrots, thinly sliced

2 small or 1 medium potato of your choice, peeled and cubed

2 cups low sodium vegetable broth

salt and pepper to taste

juice of 1/2 lemon

DIRECTIONS:

1.  Film the bottom of a soup pot or Dutch oven with the oil and heat over medium heat.  Add leeks, garlic, and nutmeg, and cook, stirring often, until soft.  Try not to brown the leeks and garlic.  (Reduce heat if necessary).

2.  Stir in carrots, potato, and broth.  Top up with water to just cover all the veggies.  Bring to a boil, then partially cover the pot and let simmer for 15 minutes, or until veggies are fork tender. 

3.  Puree the soup with an immersion blender, or in batches in a blender or food processor, until smooth.  Season with salt and pepper and stir in the lemon juice.  Serve.

Enjoy!

Tuscan Potato-Kale Stew

Today I did something questionable in the kitchen, and it actually turned out pretty great.  I took a fairly elegant soup recipe and turned it into a chunky, hearty stew.  It doesn't look gorgeous, admittedly, but it tasted wonderful, and it was a remarkably satisfying bowl of yumminess.

This is a healthy, easy way to get a load of flavor into a bowl.  Potatoes, kale, and sausage are the three musketeers of soup, and everything that is good about them joins together to form a wonderful meal.  A little spicy, a little creamy, with earthy dark greens throughout - this is a winner.  And perfect for a cold evening.

Tuscan Potato-Kale Stew

adapted from Cooking Light Magazine

serves 3

INGREDIENTS:

1 tablespoon extra virgin olive oil

2 hot Italian turkey sausage links, casings removed

handful of sage leaves, coarsely chopped

1/2 yellow onion, finely chopped

2 cloves garlic, finely chopped

1 1/4 pounds Yukon gold potatoes, cut into 1-inch pieces

salt and pepper to taste

2 cups low sodium chicken broth

1/2 cup milk

1/4 cup finely grated parmesan

1 bunch of kale, stems removed, coarsely chopped

DIRECTIONS:

1.  Heat oil in a medium-large Dutch oven or soup pot over medium heat.  Add sausage and sage leaves, and use a wooden implement to break up the sausage as it cooks.  Cook, stirring occasionally, until sausage browns and sage leaves get slightly crispy, about 4 minutes.  Scoop out the sausage and sage with a slotted spoon and set aside.

2.  Add onion and garlic to the pot and cook, stirring frequently, until onion softens and garlic becomes fragrant, about 3 minutes.  Add potatoes and season with salt and pepper.  Saute for about 2 minutes, then add chicken broth.  Bring to a boil, then reduce to a simmer and cook for about 20 minutes, until potatoes are tender.

3.  Puree the mixture carefully, using a food mill or immersion blender, or your preferred method.  Be sure to leave a good deal of texture - we don't want completely whipped potatoes here.   The mixture will be quite thick.  Return to low heat and stir in the milk and parmesan.

4.  Bring a separate pot of water to a boil and blanch the kale until bright green and somewhat tender, about 2 minutes.  Drain well, reserving about 1/4 cup of the cooking water.  Add the kale to the soup pot and stir.  If the soup is too thick, add the reserved kale cooking water.  Stir in reserved sausage and sage, and serve.

Enjoy!

Lion's Head (Pork Meatballs with Napa Cabbage)

Obviously it is not uncommon for me to try cooking something I've never cooked before.  But occasionally I am so crazy that I try cooking something I've never even eaten before.  I know.  I'm a maniac.

Tonight's dish was motivated by a particularly beautiful head of napa cabbage that I picked up at the farmers market last weekend.  I sought out a recipe that put a spotlight on this lovely pale green cabbage, and found Lion's Head.  I was intrigued.  And considering I got the original recipe from Rachael Ray, I'm guessing it's not the most authentic Chinese cuisine.  But it's tasty.

This is a meal meant to be served over rice, but I chose to have it as a shallow sort of soup.  It reminded me of matzo ball soup, only with giant meatballs instead of matzo balls.  The flavors are mild, so if you're looking for something with more zing I'd add ginger or maybe hot chilies to the meatballs.  As it stands, it's a comforting and hearty meal that is pretty inoffensive, and maybe even yummy.  You be the judge.

Feel free to substitute ground turkey or chicken, though if it's too lean it will be too dry.

Lion's Head

adapted from Rachael Ray's Book of 10

serves 3

INGREDIENTS:

1 pound lean ground pork

3 tablespoons low sodium soy sauce

1 egg

2 garlic cloves, minced or pressed

3 scallions, green parts only, finely chopped

1 small red bell pepper, seeded and diced

1/4 cup cornstarch

3 tablespoons vegetable oil

3/4 cup chicken broth

1 small to medium head of napa cabbage, cored and chopped

DIRECTIONS:

1.  Combine pork, soy sauce, egg, garlic, scallions, bell pepper, and one tablespoon of the cornstarch in a bowl.  Stir together until combined, but do not overmix.  It's kind of gross, but you should probably use your hands.  Form into six large meatballs.  Dust the meatballs evenly with remaining cornstarch.

2.  In a large skillet or wok, heat the oil over high heat.  When it is starting to ripple, add the meatballs and fry for about 2 minutes on each side, so the meatballs are nicely browned all over but not cooked through.

3.  In a medium to large Dutch oven or soup pot, bring the chicken broth to a bubble.  Add half the cabbage, followed by the meatballs, followed by the remaining cabbage.  The pot should be pretty much filled up to the top.  Put on the lid and simmer for 10 minutes.  Remove the lid and let simmer for about a minute.  The cabbage should be mostly wilted and the meatballs should be cooked through.  Serve.

Enjoy!

Late Season Tomato Veggie Soup

This is the time of year when the weather has taken a turn for the cooler side, but we still have some remaining summer produce at the local market.  This recipe is the perfect way to make the most of both of these situations.  Warm, comforting soup that is hearty and filled with flavor and nutrients, but features beautiful late summer tomatoes.

It is hard to resist making tomato soup during the summer, but in southern California, the summers are not so conducive to soup.  Now that we have nice cool fall weather, I'm giving tomato soup one last hurrah in my kitchen, combined with sweet carrots and licorice-y fennel.

This soup is simple and vitamin-packed.  Another one to add to the list for cold season.

Late Season Tomato Veggie Soup

adapted from Deborah Madison's Local Flavors

serves 3-4

INGREDIENTS:

2 teaspoons extra virgin olive oil

3 small leeks OR scallions, thinly sliced

3 medium sized carrots, peeled and thinly sliced into rounds

1 small fennel bulb, cored and finely diced

2 tablespoons diced pimientos

pinch saffron threads

1 garlic clove, minced or pressed

1 tablespoon chopped parsley

4 medium sized ripe tomatoes, preferably heirloom if available

salt and freshly ground pepper

chopped dill or basil for garnish

DIRECTIONS:

1.  Heat the oil in a soup pot over medium-low heat.  Add leeks, carrots, fennel, pimientos, saffron, garlic, and parsley.  Stir and cook for about 1 minute.  Add 2/3 cup water and cover the pot.  Turn heat to low.

2.  Meanwhile, peel the tomatoes (plunge in boiling water first if necessary) and squeeze out the seeds into a mesh strainer over a bowl to catch all the juices.  Place remainder of tomatoes in a food processor.  Use a spoon to press the juices out of the seeds through the mesh strainer.  Discard seeds, and add juices to the food processor.  Puree until smooth.

3.  By now, the vegetables should be getting tender.  Add the pureed tomatoes and salt to taste.  Puree about half the soup until smooth.  You can puree it all if you wish, but I think it's nice to leave some vegetable chunks for texture.  Bring to a simmer and cook for about 10 minutes, or until vegetables are tender.   Season to taste with salt and pepper as necessary

4.  Serve soup garnished with fresh herbs of choice. 

Enjoy!