Fall is here and I'm craving soup. Can we start a soup thread? What's your favorite?

I love this soup: Curried Cauliflower Soup with Coriander Chutney

Note: I used 2 Tbsp instead of 1 Tbsp ginger in the soup by mistake, so I left it out of the chutney. Also, the second time I made this, I added a can of navy beans.

CURRIED CAULIFLOWER SOUP WITH CORIANDER CHUTNEY

INGREDIENTS:

Soup:
1 medium head cauliflower, about 7 cups of florets
1/4 cup vegetable oil (I used 3 - 3 1/2 Tbsp extra virgin olive oil)
salt to taste
1 cup chopped onions (I used 1 medium yellow onion, which made 1 cup chopped - next time may use a little more)
1 tbsp finely chopped ginger (I used 2 Tbsp)
2 tsp chopped garlic (I used 4 large, about 1 1/3 Tbsp, crushed and chopped)
1 tbsp curry paste or 2 tsp curry powder (I used curry powder, since I didn't have any curry paste on hand)
4 cups chicken stock
2 tsp lemon juice
salt and freshly ground pepper

Coriander Chutney:
1 cup coriander leaves and 1/2 cup stems (I used 1 large bunch, leaves and stems)
2 tsp sugar (I used 1 tsp honey)
1 tsp ground cumin
1 tbsp chopped ginger (I omitted it, since I used 2 Tbsp in the soup - I added a pinch of ground ginger instead)
1 minced jalapeno pepper, seeds removed (I omitted this)
2 tbsp lemon juice (I used 2 Tbsp plus 1 tsp)
1/3 cup plain yogurt (I used nonfat).
salt and freshly ground pepper

DIRECTIONS:

1. Preheat oven to 450 F. (I omitted this step).
2. Cut cauliflower into florets. Toss cauliflower with 2 tbsp oil. Season with salt and put on baking sheet and roast, shaking occasionally, for 15 or 20 minutes, or until tender and browned. (I didn't roast the cauliflower).
3. Heat remaining 2 tbsp oil in soup pot. (I used 3 - 3 1/2 Tbsp). Add onions. Saute one minute, add garlic, ginger, and curry. Toss together and saute one minute. Add roasted cauliflower (I added raw cauliflower), and toss to coat. Pour in stock and bring to boil. Reduce to low and simmer 15 minutes. Add lemon juice.
4. Puree soup in blender or with a mixing wand. (I pureed half the soup and left the other half chunky). Adjust seasonings to taste.
5. Garnish with coriander chutney.*

*Coriander Chutney:
Combine 1st six ingredients in mortar and pestle or food processor. (I set aside several whole cilantro leaves to top the soup). Stir in yogurt, and season with salt and pepper to taste.

Makes 3 - 4 servings.

From LCBO Food and Drink - Autumn 2008
Posted at:
http://livinginthekitchenwithpuppies.blogspot.com/2008/09/curried-cauliflower-soup-with-coriander.html

http://livinginthekitchenwithpuppies.blogspot.com/2008/09/curried-cauliflower-soup-with-coriander.html

 
Sweet Potato, Corn and Jalapeno Bisque

Sweet Potato, Corn and Jalapeno Bisque
From Cooking up a Storm: Recipes Lost and Found from the Times-Picayune of New Orleans

In November 2005, we heard from two readers craving the exact same recipe. One wrote: “Funny how when live is in a turmoil, the debris pile in front of your house is 15 feet high, and you haven’t slept in your own bed for three months, you can’t stop thinking about a soup recipe that got flooded! It is Sweet Potato, Corn, and Jalapeno Bisque.”

“I would love to have the sweet potato soup with jalapeno peppers recipe that appeared on the front page of the Food section sometime last winter,” wrote the second reader. “Alas, my copy didn’t make it, and if I ever need some comfort food, it’s now.” The recipe appeared in the newspaper in 2004.

(Makes about 12 servings)

1 tablespoon peanut oil
1 cup chopped yellow onion
1 tablespoon minced garlic
6 medium sweet potatoes (about 5 pounds), peeled and cut into 1-inch cubes
8 cups vegetable or chicken stock
1 to 2 fresh jalapeno peppers, stemmed, seeded and finely chopped
2 cups fresh or frozen corn
¼ cup molasses
1 tablespoon kosher salt
½ teaspoon cayenne
½ teaspoon black pepper
Pinch of ground cinnamon
Finely chopped green onion (green part only)for garnish

Heat the oil for about 1 minute in a 6-quart saucepan or Dutch oven over medium heat. Add the onion and garlic, and sautee until soft, 2 to 3 minutes. Add the sweet potatoes and stock, and bring the mixture to a boil. Reduce the heat and simmer until the potatoes are soft, about 10 minutes.

Remove from the heat, and use an immersion blender to puree the mixture in the pot, or puree the soup in batches in a food processor and return the mixture to the pan. Add the jalapenos, corn, and molasses, stirring well. Season with the salt, cayenne, and black pepper, and add the cinnamon. Bring the soup to a simmer and serve immediately, garnished with green onions.

 
Another great one:

Note: I increased the spices significantly, and added a can of corn, unsalted.

VEGETARIAN TORTILLA SOUP

INGREDIENTS:

Nonstick vegetable oil spray (I used extra virgin olive oil)
3/4 cup chopped onion (I used more)
2 garlic cloves, minced (I used a lot more)
1 tablespoon tomato paste (I omitted it)
1 teaspoon ground cumin (I used a lot more)
3/4 teaspoon chili powder (I used a lot more)
4 cups canned vegetable broth (I used low sodium chicken broth)
4 tablespoons chopped fresh cilantro
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes (I used canned)
2/3 cup canned black beans, rinsed, drained (I used a lot more)
2/3 cup chopped zucchini (I used more)
1 1/2 tablespoons minced seeded jalapeño chili

DIRECTIONS:

Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. (I saute them in extra virgin olive oil). Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Add tortillas, tomatoes, beans, zucchini and jalapeño to soup. Cover; simmer until zucchini is tender, about 5 minutes. (I cook until it's crisp/tender). Season with salt and pepper.

Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro. (I also top with some grated extra sharp cheddar).

Serves 4.

From Bon Appétit

http://www.epicurious.com/recipes/food/views/4421

 
Yellow Pepper Soup

Note: The last time I made this, I added lots of smoked paprika. I also left part of the soup chunky.

YELLOW PEPPER SOUP

INGREDIENTS:

1 onion, chopped (I used 1 large)
1 stalk celery, chopped
1 carrot, chopped
2 cloves garlic, chopped (I used 9 large cloves, crushed)
2 teaspoons olive oil (I used 3 Tbsp extra virgin olive oil)
1 1/2 lbs yellow peppers (chopped) (I used 1 large yellow pepper and 1 large red pepper)
3/4 lb potatoes, cut into chunks (I used 1 medium potato, about 10 oz)
3 cups unsalted chicken stock (I used 3 1/2 cups low sodium chicken broth)
1 tablespoon salt (less if using salted chicken broth) (I used less, of course)
1 chipotle pepper (canned) (I used a 4 oz can of mild green chilies and several shakes of some Cajun hot pepper sauce)
parmesan cheese (for garnish) (I used Parmigiano Reggiano)
extra virgin olive oil (for garnish)

DIRECTIONS:

1. Cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes).
2. Bring stock to a boil.
3. Add peppers, potatoes, salt, chipotle to boiling stock.
4. Simmer for 20 minutes or until potatoes are soft.
5. Puree in food processor or use an immersion blender. (I used a regular blender).
6. Serve in bowls with a sprinkle of parmesan and EV olive oil.

4 servings

http://www.food.com/recipe/yellow-pepper-soup-22104

 
Curry-Lentil Soup

This was much too hot/spicy for me the first time I made it, so the second time I reduced the curry powder and red pepper flakes.(My red pepper flakes were extra hot). Also, since I doubled the lentils, onion, and garlic, it was a little too thick, so next time I'll use an extra cup of broth.

CURRY-LENTIL SOUP

"Curry powders vary in spiciness - use more or less depending on how hot you prefer your soup."

INGREDIENTS:

1 yellow onion, finely diced (I used 2 medium-small or medium, chopped small)
2 T. garlic, minced (I used 9 large cloves, about 4 Tbsp, crushed and minced)
2 T. fresh ginger, peeled, minced (I used 2 rounded Tbsp)
1 T. curry powder (I used 1 1/2 tsp)
1/2 t. crushed red pepper flakes (I used about 1/8 tsp)
Pinch of sugar
4 cups vegetable broth (my note: I used low sodium chicken broth - next time I'll use 5 cups) (my note: a few people used half chicken broth and half coconut milk)
1/2 cup red lentils (I used 1 cup)
Juice of 1 lime
1/4 cup heavy cream (I used nonfat plain yogurt)
Salt to taste (I omitted it)

Garnish:
1/4 cup sweetened, shredded coconut, toasted
1/4 cup dry roasted peanuts, coarsely chopped
2 T. scallions, coarsely chopped
2 T. coarsely chopped fresh mint leaves

DIRECTIONS:

Saute onion in melted butter in a large saucepan over medium heat, 3-5 minutes.

Add garlic, ginger, curry powder, red pepper flakes, and sugar; saute about 1 minute.

Add broth, lentils, and lime juice. Simmer, uncovered, until lentils are soft, 15 - 20 minutes. (I simmered it about 30 minutes). Remove soup from heat.

Stir in cream and salt.

Garnish soup with coconut, peanuts, scallions, and mint. (I omitted this).

(My note: I served this with baguette slices - some people served it over basmati rice).

Makes 4 Cups

From Cuisine at Home
(Posted at:
http://cookingwitheva.blogspot.com/2010/01/curry-lentil-soup.html

http://cookingwitheva.blogspot.com/2010/01/curry-lentil-soup.html

 
I like it too. I just have a note to myself to watch the amount

of curry paste if I use Thai Kitchen. I got mine too hot last time.

 
I made this a week ago, it was really delicious - Coconut red lentil soup

It's from Heidi of 101 Cookbook's blog.

It didn't take very long to make and I was surprised how good it was with the raisins, coconut milk, lentils and yellow split peas.

I just about doubled the herbiage that goes on top because I like that shot of green and the fresh taste.

My friend came over for dinner and had TWO bowls!
The next day at work as I was heating it up in the micro everyone who came into the kitchen was remarking how delicious it smelled.

It was fun to try something really outside my usual soup!

http://www.101cookbooks.com/archives/coconut-red-lentil-soup-recipe.html

 
From Gail's - REC: Kathy's Lycopene Cream (Cream of Tomato Soup)

KATY's LYCOPENE CREAM

"The best tomato soup ever I just got this recipe about a month ago and have made it three times already. Besides being incredibly good for you, it is just SOOOOOO GOOD, and easy!" Katy's comment.

KATY's LYCOPENE CREAM:
3 onions, chopped
4 stalks celery, chopped
4 carrots, peeled and chopped

* Finely mince these in a food processor and then saute in 4T olive oil for about 15 minutes, until soft. Add 3 big cans (30 oz.) crushed tomatoes and 1T dried basil and cook for at least thirty minutes (an hour would be good, because you don't want any crunchiness at all in the vegetables.)

Stir in:

8oz. low fat sour cream
1 c. milk
1/2 c. finely minced parsley (Italian parsley is best) --food processor is good for this
3T salt
1T white pepper

Heat it back up to hot, but not boiling, after adding the dairy products. Tastes EVEN
better the next day... A nice warm bowl of lycopene cream and a big crusty piece of bread is a nice meal on a cold night.

HAL's notes - I have been adding a 1/2 tsp of baking soda then tasting for salt. The baking soda neutralizes the sharpness of the tomatoes and makes such a rich creamy soup.

 
REC: Chinese Winter Soup

Chinese Winter Soup

This is very much like the Chinese-restaurant variety, and easy, too -
Makes 6 servings

5 cups chicken broth1 cup sliced mushrooms
2 cups young small spinach leaves (or bok choy, sliced)3 Tbl. mild soy sauce
2 Tbl. cider vinegar1/2 tsp. black pepper
1-1/2 Tbl. dark sesame oil 1/4-1/2 tsp. chile oil or tabasco sauce
1/2 lb. tofu, cut into small dice (about 1/2” squares)2 Tbl. cornstarch dissolved in 3 Tbl. water
1/2 egg, slightly beaten1/4 cup bamboo shoots
1 green onion, finely chopped

In saucepan, heat broth, mushrooms & spinach. Simmer 3-4 min. Combine soy sauce, vinegar, pepper & sesame oil in small bowl. Stir to blend. Add to broth. Adjust seasonings to taste. Add tofu, cornstarch & egg, stirring constantly until bits of ribbons form. Sprinkle with green onions on each servings.

 
REC: Hot and Sour Soup

Hot-and-Sour Soup

Makes 5 servings

1/4 lb. boneless pork loin
1/2 tsp. cornstarch
1/2 tsp. soy sauce
6 medium dried black mushroom (shiitake)
4-oz. block firm tofu
4 cups chicken broth (or 4 cups water + 3 tsp. Better Than Bouillon chicken base)
3 tbl. white vinegar
1 tbl. soy sauce
1/2 cup shredded, canned bamboo shoots, drained
2 tbl. cornstarch mixed with 2 tbl. cold water
1/4 tsp. white pepper
2 eggs, slightly beaten
2 tbl. chopped green onions
2-1/2 tsp. red pepper sauce (like Tabasco)
1/2 tsp. sesame oil

Trim fat from pork and cut into 2” strips. Cut strips across into 1/8” slices. Stack slices and cut into thin strips (you just want to end up with small, thin strips of pork). Toss pork, 1/2 tsp cornstarch, 1/2 tsp. soy sauce in medium bowl. Cover and refrigerate 15 min.
Soak mushrooms in water for 20 minutes, or until soft; drain. Rinse in warm water and drain again. Squeeze out excess moisture. Remove and discard stems; cut caps into thin slices. Cut tofu into 1-1/2” x 1/4” pieces.
Heat broth, vinegar, 1 tbl. soy sauce to boiling in 3-quart saucepan. Stir in bamboo shoots, mushrooms, pork and tofu. Bring back to boil, reduce heat, cover, and simmer 5 minutes.
Combine cornstarch/water mixture with white pepper and stir into soup. Heat to rolling boil over high heat. Pour egg slowly into soup, stirring constantly with fork until egg forms threads. Stir in green onions, pepper sauce and sesame oil.

 
REC: Beef, Barley and Kale Soup

Beef, Barley and Kale Soup
Woman’s Day Magazine, Nov. 27, 1990

Makes 10 cups, or 6-8 servings

1 tbl. vegetable oil
1 lb. extra-lean boneless beef, cut into 1/2” cubes
2/3 cp. chopped onion
6 cups beef broth (I use 6 cups water + 5 tsp. Better Than Bouillon chicken base)
2 cups diced carrots (see note at bottom)
1/2 cup uncooked barley
1/2 tsp. salt ( do NOT use this if you use the bouillon - it is salty enough)
1 bunch fresh chopped kale or spinach (I use1 bag pre-washed spinach)
1 cup sliced mushrooms

1. Heat oil in large heavy saucepan, over med-hi heat. Add beef and onion and cook 4 minutes, stirring occasionally, or until meat is well browned. (note: you may have to do this in 2 or 3 batches so as not to crowd the pan -- too much meat in the pan will cause it to steam rather than fry).
2. Add broth, carrots, barley, and salt (if used). Bring to a boil and reduce heat. Cover and simmer 1 hour or until meat is tender and barley is nearly done.
3. Add spinach and mushrooms. Cover pan and simmer 5-10 minutes longer.

NOTE: if the soup is not as thick as you like, you can do one of these options:
a. mix 2 tbl. cornstarch with 2 tbl. cold water and stir into soup; cook for 3 more minutes and serve.
b. instead of 2 cups diced carrots, use 1 cup diced and 1 whole carrot. When soup is done, puree whole carrot and stir back into the soup.

 
REC: Illiria Bean Soup

Illiria Bean Soup
Woman’s Day Magazine, Nov. 27, 1990

8 servings

1 lb bag Great northern beans, or any small white bean
6 cups vegetable broth (or 6 cups water + 6 tsp. Better Than Bouillon vegetable base)
6 cups water (yes, 12 cups of liquid total)
2-1/2 cups Carrots sliced
1-1/2 cups Onion chopped
1-1/2 cups Celery diced
16 oz can whole peeled tomatoes,
2 tbl. Extra Virgin olive oil
1/4 tsp Hot Pepper Sauce
3/4 tsp Salt (omit this if you are using Better Than Bouillon)

Rinse and pick over the white beans. Soak overnight covered by at least 4 inches of water. Drain beans.
Add beans, broth and water to a 4 or 5 quart pot. Bring to a boil then reduce heat and boil gently uncovered for 40 minutes skimming off any foam. Add carrots, onions, celery, tomatoes (chop or broken up) undrained and pepper. Return to low boil for 40 more minutes or until beans are tender. Stir in the olive oil, salt and the hot pepper sauce.

 
You must log in or register to reply here.
Back
Top