I love a good soup. Don't really know why I crave soup with the hot weather we've been having of late in Houston. Could be that I had a feeling that we were going to be hit by a tropical storm this week? This recipe came from Jeanne Lemlin's book - Vegetarian Classics.
Curried Red Lentil Soup
1 1/2 cups red lentils
1 TBS canola oil
4 cups water
2 medium sized red skinned potatoes, peeled and cut into 1/2 inch dice
2 TBS butter
1 medium onion
4 cloves garlic, minced
2 TBS minced ginger
1 chili pepper
2 tsp cumin
1 tsp coriander
1 tsp turmeric
1/4 tsp cayenne pepper
In a 3 quart saucepan, combine the water, oil and lentils. Bring to a boil, skimming off any foam that surfaces. Reduce heat, simmer for 20 minutes, stirring often. Add potatoes. Melt butter and saute onion, garlic, ginger and chili until onion is translucent. Add spices and cook for 2 more minutes. Scrape onion mixture into the lentil mixture and simmer for 20 more minutes.
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Thursday, August 19, 2021
Rainy Day
It is a cloudy and rainy day today in Houston... what better meal to make on a downer day like today than grilled cheese and tomato soup? We like our tomato soup with a little of a kick. Here's how I make it.
Tomato Soup - Indian Style
26 oz can tomato soup
26 oz water
1 TBS hot curry powder
1 TBS cumin
1 tsp coriander
1 tsp garlic powder
1/4 tsp cayenne pepper (or more to taste)
Combine ingredients in sauce pan and cook over medium heat until heated through.
Tomato Soup - Indian Style
26 oz can tomato soup
26 oz water
1 TBS hot curry powder
1 TBS cumin
1 tsp coriander
1 tsp garlic powder
1/4 tsp cayenne pepper (or more to taste)
Combine ingredients in sauce pan and cook over medium heat until heated through.
Soup creation
I had a wonderful soup at TGI Fridays this past summer. It was a roasted red pepper soup... and it was delicious. I searched high and low for a recipe that would be similar to it, and couldn't find one. This past weekend, I tried to recreate it... I think I came pretty close.
Roasted Red Pepper Soup
Oil for pan
1 onion, chopped
4 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
2 cups vegetable stock
8 oz roasted red peppers
1/4 cup fresh basil
28 oz can ground tomatoes
1 cup half and half
4 TBS butter
Saute onion, garlic, carrot and celery in olive oil until fragrant. Add stock and simmer until carrots are fork tender. Add the peppers and basil. Place the vegetable mixture in a blender and blend until smooth. Return to pot and add the tomatoes and cook until heated through. Add the half and half and butter and cook until the butter is melted.
Roasted Red Pepper Soup
Oil for pan
1 onion, chopped
4 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
2 cups vegetable stock
8 oz roasted red peppers
1/4 cup fresh basil
28 oz can ground tomatoes
1 cup half and half
4 TBS butter
Saute onion, garlic, carrot and celery in olive oil until fragrant. Add stock and simmer until carrots are fork tender. Add the peppers and basil. Place the vegetable mixture in a blender and blend until smooth. Return to pot and add the tomatoes and cook until heated through. Add the half and half and butter and cook until the butter is melted.
Pumpkin Soup
I do not like pumpkin pie, or most things with pumpkin in it. I think it's the combination of the cinnamon and nutmeg that turns me off. Several years ago a had a soup that changed my opinion of pumpkins, it was a pumpkin curry soup, it was to die for. I tried to recreate it today.
Pumpkin Curry Soup
1 TBS butter
1 small onion, finely diced
1 TBS ginger, grated
3 cloves garlic, minced
1 TBS curry powder
1 TBS ground cumin
1/8 tsp ground cayenne pepper
1 TBS flour
2 cups vegetable broth
15 oz canned pumpkin
3/4 cup half and half
1/4 cup cilantro, finely chopped
Saute the onion, garlic and ginger in the butter until soft. Add the curry, cumin and cayenne and cook for 1 minute, stirring constantly. Add the flour and cook for another minute, stirring constantly. Gradually add in the broth, whisking to eliminate any lumps. Bring to a simmer, stirring often. Stir in the pumpkin and continue to stir until there are no lumps of pumpkin. Stir in the half and half and cook until heated through. Stir in the cilantro and serve.
Pumpkin Curry Soup
1 TBS butter
1 small onion, finely diced
1 TBS ginger, grated
3 cloves garlic, minced
1 TBS curry powder
1 TBS ground cumin
1/8 tsp ground cayenne pepper
1 TBS flour
2 cups vegetable broth
15 oz canned pumpkin
3/4 cup half and half
1/4 cup cilantro, finely chopped
Saute the onion, garlic and ginger in the butter until soft. Add the curry, cumin and cayenne and cook for 1 minute, stirring constantly. Add the flour and cook for another minute, stirring constantly. Gradually add in the broth, whisking to eliminate any lumps. Bring to a simmer, stirring often. Stir in the pumpkin and continue to stir until there are no lumps of pumpkin. Stir in the half and half and cook until heated through. Stir in the cilantro and serve.
A different kind of chili
It's cooling down and is finally chili time! I found this interesting version of the tex-mex dish in Simple Vegetarian Pleasures by Jeanne Lemlin. Here's how I made it.
Sweet Potato Chili
3 TBS canola oil
2 large onions, diced
6 garlic cloves, minced
1 red bell pepper, diced
1 green pepper, diced
1 1/2 TBS chili powder
1 1/2 tsp ground cumin
1 tsp dried oregano
1/8 tsp cayenne pepper
2 1/2 cups vegetable stock
2 1/2 cups water
28 oz can ground tomatoes
1/4 cup tomato paste, thinned with 1/4 cup water
2 medium-large sweet potatoes, peeled and cut into 1/2 inch dice
2 15 oz cans black beans, rinsed and drained
1/4 cup cilantro, chopped
Heat the oil in a large stockpot over medium heat. Add the onions and garlic and saute, stirring frequently, until the onions begin to brown, at least 10 minutes. Stir in the bell peppers and cook 10 minutes, stirring often
Sprinkle on the chili powder and cumin and cook 2 minutes, stirring continously. Stir in all the remaoning ingredients - except the cilantro and bring the mixture to a boil. Lower the heat and simmer until the sweet potatoes are tender, stirring occasionally. Stir in the chopped cilantro and serve.
Sweet Potato Chili
3 TBS canola oil
2 large onions, diced
6 garlic cloves, minced
1 red bell pepper, diced
1 green pepper, diced
1 1/2 TBS chili powder
1 1/2 tsp ground cumin
1 tsp dried oregano
1/8 tsp cayenne pepper
2 1/2 cups vegetable stock
2 1/2 cups water
28 oz can ground tomatoes
1/4 cup tomato paste, thinned with 1/4 cup water
2 medium-large sweet potatoes, peeled and cut into 1/2 inch dice
2 15 oz cans black beans, rinsed and drained
1/4 cup cilantro, chopped
Heat the oil in a large stockpot over medium heat. Add the onions and garlic and saute, stirring frequently, until the onions begin to brown, at least 10 minutes. Stir in the bell peppers and cook 10 minutes, stirring often
Sprinkle on the chili powder and cumin and cook 2 minutes, stirring continously. Stir in all the remaoning ingredients - except the cilantro and bring the mixture to a boil. Lower the heat and simmer until the sweet potatoes are tender, stirring occasionally. Stir in the chopped cilantro and serve.
Mmm Mmm Soup
I really enjoy a good soup. The right kind of soup can be a nutritional powerhouse. I eat soup year round... usually doesn't matter if it is cold or hot outside. This weekend a made a delightful soup, based on a combination of 2-3 different recipes.
Vic's Minestrone Soup
1 TBS olive oil
1 onion, diced
4 garlic cloves, minced
2 small zucchini, chopped (3/4" chunks)
1 tsp red pepper flakes
2 cups vegetable stock
2 cups water
2 stalks celery, sliced
2 carrots, julienned
1/2 cup fresh green beans, cut into 1" pieces
6 sun-dried tomatoes (packed in oil), drained and diced
14.5 oz can diced Italian tomatoes
1/2 cup macaroni, cooked and drained
14.5 oz can navy beans, drained and rinsed
1 TBS dried oregano
20 fresh basil leaves, minced
Combine the oil, onions and garlic and saute until onions are translucent. Add the zucchini and red pepper flakes and saute 5 more minutes. Pour in the stock and water and add the celery, carrots, green beans, both kinds of tomatoes, macaroni, beans and oregano. Simmer for 20 minutes. Add the fresh basil, stir and serve.
Vic's Minestrone Soup
1 TBS olive oil
1 onion, diced
4 garlic cloves, minced
2 small zucchini, chopped (3/4" chunks)
1 tsp red pepper flakes
2 cups vegetable stock
2 cups water
2 stalks celery, sliced
2 carrots, julienned
1/2 cup fresh green beans, cut into 1" pieces
6 sun-dried tomatoes (packed in oil), drained and diced
14.5 oz can diced Italian tomatoes
1/2 cup macaroni, cooked and drained
14.5 oz can navy beans, drained and rinsed
1 TBS dried oregano
20 fresh basil leaves, minced
Combine the oil, onions and garlic and saute until onions are translucent. Add the zucchini and red pepper flakes and saute 5 more minutes. Pour in the stock and water and add the celery, carrots, green beans, both kinds of tomatoes, macaroni, beans and oregano. Simmer for 20 minutes. Add the fresh basil, stir and serve.
Farm Fresh Corn
Summer is most definitely a vegetarian delight with locally grown vegetables in abundance. I picked up some corn from my local vegetable market and made some corn chowder.
Southwestern Corn Chowder
1/2 cup onion, diced
4 cloves garlic, minced
2 TBS butter
2 TBS flower
2 cups potato, peeled and diced
2 cups water
1 vegetable bullion cube
2 cups fresh corn (2-4 ears)
4 oz can diced green chilies
2 TBS diced jalapenos (i used canned)
3 1/2 cups milk
1 TBS cumin
1/4 cup cilantro, minced
Melt butter in large sauce pan and saute onion and garlic until onion is translucent. Stir in flour and cook for 3 minute, stirring constantly. Add water, bullion and potatoes. Bring to a boil, then reduce heat and simmer 7-10 minutes until the potatoes are tender. Add corn, chilies, milk and cumin. Simmer 10 minutes. Ladle about 1/2 soup in a blender and blend until smooth. Pour blended soup back in pan. Add cilantro and stir.
4 ears corn, shucked and steamed
2 large red potatoes, peeled and chopped
3 tablespoons coconut oil (or olive oil)
1 large white onion
5 large cloves garlic, minced
3 large carrots, peeled and chopped
3 large stalks celery, chopped
1 large red bell pepper, cored and chopped
1-½ teaspoons sea salt
2 teaspoons Cajun seasoning
½ teaspoon paprika
¼ teaspoon ground cumin
2/3 cup full-fat canned coconut milk
2 cups water
1 tablespoon olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 ribs celery, chopped
1 yukon gold potato, chopped
4 ears fresh sweet corn, husked
1 red pepper, diced
½ teaspoon celery salt
½ teaspoon smoked paprika
1 tablespoon sherry vinegar, or white wine vinegar
2 cups vegetable broth
1 14-oz.can light coconut milk
sea salt and freshly ground black pepper
chopped chives, for garnish
optional: reserve some corn kernels and diced red pepper for garnish
2-3 Tbsp Olive oil
1/2 large white onion, chopped (~1 cup)
2 cloves garlic, minced
4 small red potatoes (or 1 small russet), quartered (peeling, optional)
Sea salt and ground black pepper
3 ears corn (or 1.5 cans), kernels sliced off
2 cups low sodium veggie broth*
2 cups unsweetened plain almond milk* (or regular milk if not vegan)
2-3 green onions (garnish), chopped
Optional:
1-2 Tbsp nutritional yeast for a cheesy flavor
Southwestern Corn Chowder
1/2 cup onion, diced
4 cloves garlic, minced
2 TBS butter
2 TBS flower
2 cups potato, peeled and diced
2 cups water
1 vegetable bullion cube
2 cups fresh corn (2-4 ears)
4 oz can diced green chilies
2 TBS diced jalapenos (i used canned)
3 1/2 cups milk
1 TBS cumin
1/4 cup cilantro, minced
Melt butter in large sauce pan and saute onion and garlic until onion is translucent. Stir in flour and cook for 3 minute, stirring constantly. Add water, bullion and potatoes. Bring to a boil, then reduce heat and simmer 7-10 minutes until the potatoes are tender. Add corn, chilies, milk and cumin. Simmer 10 minutes. Ladle about 1/2 soup in a blender and blend until smooth. Pour blended soup back in pan. Add cilantro and stir.
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