Tag Archives: soup

Broccoli chowder

15 Feb

Broccoli chowder (adapted from Slow Cooker Broccoli and Cheese Soup at wellplated.com)

  • 1 c. carrots, julienne or grated
  • 1/2 white onion, finely diced
  • 4 to 5 c. broccoli, chopped
  • 3 garlic cloves, smashed and minced
  • 2 oz. cream cheese
  • 2 tsp. dried oregano
  • 1/4 tsp. grated nutmeg
  • 2 c. chicken or vegetable broth
  • 1/4 to 1/2 c. heavy cream
  • 1 c. milk
  • 1 c. meat (turkey/chicken), finely diced (optional)
  • 1/2 to 1 c. frozen corn (optional)
  • 1/2 c. rice (optional)

If using the slow cooker: Place carrots, onion, broccoli, garlic, cream cheese, oregano, nutmeg, and broth in the crockpot on high 2 hrs. or low 4-6 hrs. (until broccoli is tender). Add the heavy cream and milk, then puree until smooth. Let cook on high until warmed through, then add cheese, salt to taste and pepper. Can also add in meat, corn, and/or rice and heat until warmed through.

Chicken and barley soup

19 May

Chicken and barley soup

  • olive and avocado oil
  • 1 1/2 c. celery, thinly sliced
  • 1 1/2c. carrots, diced
  • 1/2 c. onion, diced
  • 1/2 lb. mushrooms, thinly sliced, then chopped
  • handful of fresh thyme, destemmed
  • 2 bay leaves
  • 1 Tbs. chicken better than bouillon
  • chicken broth + water = 2 1/4 qts.
  • 3/4 c. barley, uncooked and rinsed
  • leftover cooked chicken, diced to bite size
  • 1/2 cabbage, thinly sliced and chopped
  • sea salt to taste
  • sausage, cooked and diced (optional, in lieu of chicken)

Cook the celery, carrots, and onion over med-low heat in oil for ~5 to 10 min. Add the mushrooms, cook another 5 min. Add the thyme, bay leaves, broth, water, and barley. Bring to boil, then cover and simmer. Barley needs to simmer for 50 min. About 20 min. before serving, add the chicken and cabbage.

Black bean soup

21 Mar

Black bean soup (adapted from a recipe in Texas Coop Power)

  • 1 Tbs. olive oil
  • 2/3 c. onion, finely chopped
  • 2/3 c. celery, finely chopped
  • 1/2 c. carrots, diced
  • 1 to 2 tsp. cumin
  • 2 tsp. garlic, crushed and minced
  • 2 tsp. paprika
  • 1 tsp. honey
  • 1 can (15 oz.) diced tomatoes
  • 2 c. broth
  • 1 can (30 oz.) black beans, drained
  • 1 c. corn kernels

Saute the onion, celery, carrots, and cumin in the olive oil until onions are tender. Add garlic and cook one minute more. Stir in paprika, honey, tomatoes, broth, and black beans. Bring to a boil and simmer for 15 min. or longer. If desired, puree the soup. Add corn or chopped dark greens towards the end of cooking and heat until warm.

Optional garnish: green onions, lime juice, cilantro, sour cream, cheese

Cream of asparagus soup

16 Apr

Cream of asparagus soup (adapted from Moosewood Cookbook)

  • 1 1/2 to 2 lbs. fresh asparagus, tough ends snapped off
  • 2 c. onion, chopped
  • 1 to 2 Tbs. butter and/or lard
  • 1 tsp. sea salt
  • 2 c. water and/or chicken broth
  • 2 tsp. dried dill
  • 1 tsp. dried tarragon
  • 3 tsp. arrowroot starch
  • 2 c. milk and/or heavy cream

Cut off the asparagus tips and set aside.  Cut the remaining stalks into one-inch pieces.  Saute the asparagus stalks and onion in the butter  and sea salt over med.-low heat for ~10 min.  Add the broth/water and herbs.  Bring to a boil and turn heat down low.  Puree with an immersion blender.  Mix the arrowroot powder with a little of the milk/cream.  Add the rest of the milk/cream to the soup, let warm up for ~5 to 10 min., then add the arrowroot starch to the soup.  Let thicken over low heat.

Pumpkin and black bean soup

4 Mar

Pumpkin and black bean soup

  • 1 to 2 Tbs. coconut oil
  • 1 red onion, chopped
  • 1 carrot, peeled and diced
  • 1 stalk of celery, diced
  • 3 to 4 cloves garlic, crushed and minced
  • 2 tsp. cumin seeds, freshly ground
  • 2 tsp. fennel seeds, freshly ground
  • 1 tsp. sea salt
  • 4 c. water (or broth or broth&water)
  • ~4 c. pumpkin puree (or two 15oz. bpa-free cans)
  • ~2 c. tomato sauce
  • 1 Tbs. fresh cilantro, minced
  • 1 Tbs. chicken bouillon (better than bouillon; optional)
  • ~4 c. black beans, drained
  • 1 to 2 c. whole kernel corn
  • ~2 c. kale, chopped (optional)

Saute the onion, celery, carrot in the coconut oil on med-low heat ~5 min.  Add garlic, fennel, sea salt, and cumin.  A minute later, add the water/broth, pumpkin puree, tomato sauce, cilantro, and chicken bouillon.  Puree the mix with an immersion blender.  Bring to a boil and reduce to a simmer ~30 min.  Add black beans, corn, and kale.  Heat until warm.

Optional toppings: parmesan, heavy cream, more cilantro

Tomato soup with beans

23 Oct

Tomato soup with chickpeas

  • 2 Tbs. olive oil
  • 2 Tbs. butter
  • 2 onions, chopped
  • 2 carrots, peeled and diced
  • 1/2 tsp. sea salt
  • 2 -28oz. cans of whole tomatoes
  • ~2 c. beans (chickpeas or other), cooked
  • 2 c. chicken stock, water from boiling potatoes, or milk/heavy cream (heated)
  • 3 to 4 Tbs. fresh rosemary, finely chopped
  • 2 Tbs. thyme
  • 1 Tbs. chicken bouillon (better than bouillon)

Saute onion and carrot in olive oil, butter, and salt until soft.  Add the tomatoes, herbs, bouillon, and chickpeas and cook ~10 min.  If adding stock or water, then add now.  Puree with immersion blender.  If adding milk, add after soup is pureed and heat through.

Potato, peas and kale soup

3 May

Potato, peas, and kale soup

  • 3 Tbs. olive oil
  • 1 onion, chopped
  • 1 carrot, diced
  • 1 garlic clove, minced
  • ~12 small potatoes, washed and diced
  • ~5 c. broth, divided
  • ~3 sausage links/bacon/meat, sliced
  • 1-2 Tbs. fresh thyme
  • ~1 Tbs. fresh rosemary
  • 2 1/2 c. frozen peas
  • 1 3/4 c. pinto beans (1 can)
  • 2 c. kale, chopped

Saute the onion, carrot, and garlic in the olive oil on medium heat for ~5 min.  Add the sausage and cook ~5 min more.  Add the potatoes, herbs, and  ~3 c. broth and simmer about 15 min. or until potatoes are tender.  Blend until smooth.  Add the rest of the broth, pinto beans, peas, and kale and cook ~15 min more.