Easy Creamy Sweet Potato Cauliflower Soup

Another easy Instant Pot recipe, this is a spin-off of my Easy Creamy Carrot Tomato Soup. I had two leftover cooked sweet potatoes that I tossed in, skin and all. It thickened the soup nicely. I opted to flavor this with curry tonight, but you could use whatever seasonings you like.

I topped mine with steamed asparagus. The rest of the family dipped grilled cheese sourdough slices in it.

Easy Creamy Sweet Potato Cauliflower Soup

Ingredients:

• 1 tablespoon coconut oil
• 1/2 onion, chopped
• 3 cloves garlic, crushed
• 1 medium head of cauliflower, rough chopped
• 2 medium sweet potatoes, cooked
• water
• 1 teaspoon salt
• approx 1 teaspoon cumin powder 
• approx 1 tablespoon curry powder
• approx 1 teaspoon turmeric powder
• 3 large carrots, diced
• approx 1/2 cup frozen peas
• 1 (15oz) can of light coconut milk
• more salt and pepper to taste
• stuff to garnish

Directions:

• Set the Instant Pot to sauté. When hot, add coconut oil and onion. Cook, stirring frequently until translucent. Then add the garlic and stir for 30 seconds until fragrant.
• Add cauliflower, sweet potatoes, enough water to barely cover the veggies, salt and seasonings. Close lid and turn vent knob to "Sealing." Set on Manual for 15 minutes, at least 10 minutes Natural Pressure Release.
• After 10 minutes of NPR, release the rest of the pressure and open the lid. Blitz with an immersion blender until smooth. Add the diced carrots and a cup of water, close lid, turn vent knob to "Sealing," and set on Manual for 5 minutes with at least 10 minutes NPR.
• Stir in the coconut milk and peas, and add more salt as needed.
• Ladle into bowls and add whatever garnishes you'd like.  Serve with crusty bread.

If you don't have an Instant Pot, you can simmer the soup, covered, on the stove top until the cauliflower is soft, about 25-30 minutes, adding the carrots in during the last 10 minutes.

Easy Creamy Carrot Tomato Soup

Today was cold (by Southern California standards). And I had about 20 minutes to prep dinner before taking the kids to TaeKwonDo. And it's Meatless Monday. And I haven't gone grocery shopping in a while. Instant Pot to the rescue!

Easy Creamy Carrot Tomato Soup


Ingredients:

• 1 tablespoon coconut oil
• 1/2 onion, chopped
• 3 cloves garlic, crushed
• 4 carrots, cut into quarters
• 2 (15oz) cans of diced tomatoes
• 2 cans vegetable broth (or chicken broth)
• 1 teaspoon salt
• a few dashes of worcestershire sauce
• a generous sprinkle of dried basil
• 1 (15oz) can of light coconut milk
• more salt and pepper to taste
• stuff to garnish

Directions:

• Set the Instant Pot to sauté. When hot, add coconut oil and onion. Cook, stirring frequently until translucent. Then add the garlic and stir for 30 seconds until fragrant.
• Add carrots, tomatoes, broth, salt, basil and worcestershire sauce. Close lid and turn vent knob to "Sealing." Set on Manual for 15 minutes, at least 10 minutes Natural Pressure Release.
• After 10 minutes of NPR, release the rest of the pressure and open the lid. Stir in the coconut milk, and add more salt as needed.
• Blitz with an immersion blender until smooth.
• Ladle into bowls and add black pepper as well as any other garnishes you'd like (shredded cheese, avocado, pumpkin seeds, croutons, sour cream, etc.).  Serve with crusty bread.

If you don't have an Instant Pot, you can simmer the soup, covered, on the stove top until the carrots are soft, about 25-30 minutes.

Kale and Bean Soup

It rained today.  Torrential downpours complete with thunder from 10am - 11am.  And it snowed/hailed in downtown Huntington Beach.  On the beach.  On the pier.  They got 1/2 inch.  Crazy.

No better day for soup.  This was a little random, thrown together with whatever I had in the fridge and pantry.  I had 1/4 head of leftover roasted cauliflower that went in.  You could of course use fresh or omit.  I also used pinto beans because that's what I had, but canellini beans would be good, too.

Kale and Bean Soup


Ingredients:

• 2 tablespoons coconut oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 large carrots, diced
• 2 cans beans, drained
• 1/4 head cauliflower, chopped
• 3 cups vegetable stock
• 3 cups water
• 1 large bunch kale, washed and chopped
• salt & pepper to taste
• juice of 1/2 lemon
• crumbled feta

Directions:

• In a heated soup pot over medium heat, add the coconut oil and sweat the onion.  Add the garlic and stir for 30 seconds.  Add the carrots.  
• Mash half the beans with a fork, then add all the beans to the pot.  Add the cauliflower, vegetable stock and water.
• Bring to a boil, then reduce to simmer.  Cook for about 15 minutes, uncovered, until the carrots and cauliflower soften.
• Add the kale.  Add salt & pepper to taste, as well as the lemon juice.
• Simmer for another 10 minutes or so.
• Serve hot, topped with crumbled feta.

I served it over brown rice and added some leftover roasted asparagus for garnish.

Dill Gazpacho with Grilled Mahi Mahi and Shrimp

It's been HOT all week so far.  Highs in the mid-80s.  I'm glad it's not snow, but I'd love it to cool down a little bit.  My ideal is high-60s to low-70s.  I think that's in the forecast for this weekend, so yay!

Last night I made a hot soup (Lentil and White Bean Soup with Arugula) for dinner and we were all sweating bullets.  DUH.  So tonight we're having cold soup.

I don't think dill is typical of gazpacho, is it?  All the gazpacho I've had to date have typically been with parsley or basil.  Or herbless.  But I love love love how dill complements seafood, so that's what I used here.

Dill Gazpacho with Grilled Mahi Mahi and Shrimp


Ingredients:

• 2 cups canned crushed tomatoes
• 2 cups tomato juice
• 2 persian cucumbers, chopped and divided
• 2 cloves garlic, chopped
• 1/4 onion, chopped
• 1/4 cup fresh dill
• 2 tablespoons red wine vinegar
• salt and pepper to taste
• 1/2 pound grilled mahi mahi, cubed
• 1/2 pound grilled shrimp

 Garnish:

• diced avocado
• roasted and salted pepitas 
• chopped fresh dill 
• extra virgin olive oil
• Tabasco sauce

Directions:

• In a blender, pulse the crushed tomatoes, tomato juice, half the cucumbers, garlic, onion, dill, red wine vinegar, and salt and pepper until almost smooth.  Or chunky.  Or however you like it.  I added about 1 teaspoon of Pink Himalayan Salt, but how much you add will depend on how sweet/tart your tomatoes are, what type of salt you use, and your taste preference.
• Add in the other half of the chopped cucumbers and buzz for another split-second (the newly-added cukes should still be slightly chunky).
• Pour into a lidded container and refrigerate to chill for at least a couple of hours.
• When ready to serve, ladle cold soup into 4 bowls and add in some warm grilled mahi mahi and shrimp.  I like the warmth of the fish and shrimp in contrast with the cold soup, but you can certainly use cold fish and shrimp.  Top with diced avocado, pepitas, fresh dill and a drizzle of olive oil.  Add a dash of Tabasco if you're feeling frisky.

I like to use persian cucumbers because they're firmer than regular or hothouse cukes, and this gives the soup a little more texture.

I chose to add pepitas because I'm gluten-free.  Otherwise you could certainly add croutons.  :-)

Lentil and Pasta Soup

I saw someone mention lentil and pasta soup the other day and thought it sounded delicious.  I Googled a few recipes and made my own version.  The kids each had seconds and thirds.  Cheap, easy and healthy.  I used water instead of chicken broth for Meatless Monday, but you could certainly use chicken broth (or even veggie broth).

Lentil and Pasta Soup
Inspired by this recipe, this recipe and this recipe.


Ingredients:

• 2 tablespoons olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 4 carrots, chopped
• 4 ribs celery, chopped
• 1 cup dry lentils
• 8ish cups water (add more if necessary)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• Tastefully Simple Seasoned Salt, to taste
• 2 cups dry whole wheat elbow pasta
• shredded parmesan or crumbled feta for garnish

Directions:

• In a large (I used a 3qt. and it barely all fit) pot, heat the oil and sweat the onion.  Add garlic, carrots, celery and lentils and sauté for a few minutes until veggies begin to soften.  Add the water, dried herbs and TSSS.  Bring to a boil, reduce to simmer and cook, covered for 30 minutes.
• After 30 minutes, add the dry pasta.  Bring to a boil again, then reduce to simmer.  Cook for about 10 minutes, stirring occasionally to prevent the pasta from sticking.  If you like the pasta al dente, cook 8 - 10 minutes; if you like it softer (my kids prefer their pasta soft), cook 10 - 12 minutes.  Add more TSSS if necessary.
• Ladle into bowls and sprinkle with cheese.  I have a weakness for feta, so that was my choice as well as hubby's.  The kids opted for parmesan.

Chicken Noodle Soup with Veggies

I make a lot of chicken noodle soup because the kids both love it.  You know how some kids are with mac and cheese?  Or pizza?  Or spaghetti?  That's how mine are with chicken noodle soup.  They ask for it at least once a week, often more.

I use a basic recipe with onions, carrots and celery.  Then I add other veggies depending on what's in my fridge, and the type of noodle depends on what I have on hand and/or what the kids request.  It's a great way for me to get them to eat their veggies.  Veggies I often use are beans, peas, mushrooms, kale, bok choy, zucchini...  And I stick to whole grains like whole wheat pasta or brown rice noodles.

No measurements.  Just fill the pot and taste as you go.  Tonight's version includes beech mushrooms, baby bok choy and brown rice noodles.

Chicken Noodle Soup with Veggies

Ingredients:

• water
• 2 boneless, skinless chicken breasts 
• fish sauce
• 1/2 onion, chopped
• 3 - 4 large carrots, chopped
• 3 - 4 large ribs of celery, chopped
• 1 package (4 oz.) beech mushrooms
• several handfuls of brown rice noodles
• dried thyme
• 5 heads of baby bok choy, washed, drained and chopped

Directions:

• Fill a soup pot or dutch oven (I use a 3-quart one, which is perfect for my family of 4) 2/3 of the way with water and add the chicken breasts and a few dashes of fish sauce.  Bring to a boil, then reduce to simmer and cook until the chicken is no longer pink, about 15 minutes.  Skim off any foam.  Once the chicken is finished cooking, remove it to a clean plate to cool.
• Add the onion, carrots, celery, mushrooms, noodles and a dash or two of dried thyme to the pot of hot chicken water.  Bring to a boil and reduce to simmer.  Cook until veggies and noodles are tender, about 15 minutes.
• While the veggies are cooking, chop or hand-shred the chicken when it is cool enough.
• Return the shredded chicken to the pot and add the baby bok choy.  Add more water if necessary, and more fish sauce to taste.  Bring to a boil.  Cook for another minute or two until the bok choy is tender, but still firm. 
• Remove from heat and serve immediately.

Cooking the noodles in the pot with the rest of the ingredients results in an opaque/cloudy broth due to the starches released from the noodles.  I don't mind it, and it does make the soup a tad thicker.  It's just convenient for me to be able to make a one-pot meal.  If you prefer a clear broth, boil the noodles in a separate pot, drain them, then add them to your soup towards the end.

Lentil and White Bean Soup with Arugula

Yesterday was supposed to be Meatless Monday in the house, but it was the hub's birthday, and he requested steak.  He is incredibly supportive of my endeavors to convert us to a more healthy lifestyle, but he draws the line at birthdays.  Fair enough.  :-)

So Meatless Tuesday it is for this week.

Lentil and White Bean Soup with Arugula

Ingredients:

• 1 cup dry lentils
• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 ribs of celery, chopped
• 1-ish teaspoon cumin
• salt and pepper to taste
• 2 (15 oz.) cans white beans, drained and rinsed (I used Great Northerns)
• 1 (14.5 oz.) can petite diced tomatoes
• 5 cups water
• a couple large handfuls of arugula, washed and dried 
• feta cheese (optional)

Directions:

• Rinse the lentils and drain.  Place lentils in a bowl and cover with water; set aside to soak for an hour or so.
• Heat oil in a soup pot or dutch oven over medium heat.  Sweat the onions until translucent.  Add the carrot, celery, cumin and a few dashes of salt and pepper and stir for a minute.
• Drain the soaked lentils and add them to the pot.  Add the beans and tomatoes and water. Stir and bring to a boil.  Reduce to simmer and cook, uncovered, until the carrots and celery and lentils are tender, about 45 minutes.  Taste and add salt and pepper as necessary.
• Once the veggies are tender, add the arugula and stir it in so it wilts, about 30 seconds.
• Serve immediately with a sprinkle of feta cheese.

Curried Roasted Cauliflower Soup

Curried Roasted Cauliflower Soup


Ingredients:

• 1 large head cauliflower, cut into small florets
• 4 large carrots, thickly sliced
• 2 tablespoons coconut oil, melted
• 3 cups water
• 1 tablespoon curry powder
• 1- 2 cups milk (I used 2%)
• Tastefully Simple Seasoned Salt

Directions:

• Pre-heat oven to 375 degrees F.  Toss cauliflower and carrots with coconut oil, spread in a single layer onto a baking sheet and roast until completely tender, 25 - 30 minutes.
• While the veggies are roasting, bring the water to a boil.  When the veggies are done roasting, transfer them to the boiling water and add the curry powder.  Turn off the heat and begin to puré using an immersion blender.  Slowly add milk and keep puréing until it's the consistency you like.  Add TSSS to taste.  Bring to a simmer and serve immediately.

Roasted Tomato, Cauliflower and Bell Pepper Soup

I was in the mood for grilled cheese sandwiches dipped in tomato soup.  That's comfort food to me on a chilly January evening.  But I was feeling a little frisky, so I decided to roast the tomatoes.  And then there was that head of cauliflower staring at me in the fridge.  And the jar of roasted red peppers I'd made last week when the peppers were on sale.  So I  threw it all together.  Scrumptious!

Roasted Tomato, Cauliflower and Bell Pepper Soup

Ingredients:

• 6 medium Roma tomatoes, cleaned and halved
• 1 medium head of cauliflower, cleaned and cut into florets
• olive oil
• Tastefully Simple Seasoned Salt
• 2 - 3 cups water
• 1 cup roasted red peppers
• large pinch of thyme
• Tastefully Simple Garlic Garlic

Directions:

• Pre-heat oven to 400 degrees F.
• Toss the cut tomatoes and cauliflower florets in a couple tablespoons of olive oil and a few dashes of TSSS.  Spread out onto a baking sheet and roast for 25 - 30 minutes until the cauliflower is tender (it should have a few brown, almost charred spots, but remain mostly light/white).  Remove from oven.  When the tomatoes are cool enough, peel off the skin and discard.  It should come off very easily.
• Transfer the roasted tomatoes and cauliflower to a soup pot.  Add 2 cups of water, the roasted red peppers, thyme, and a few dashes of TSGG.  Bring to a boil, then turn off the heat.
• Purée the soup with an immersion blender.  If it's too thick, add more water until it's at the consistency you like.  Add TSSS to taste.
• Ladle into bowls.  If you like, you can top the soup with sour cream, shredded cheese, bacon bits, parsley, or anything you'd like.  Serve with grilled cheese sandwiches for dipping.

Sprouted Bean Soup

Last week I started sprouting beans.  I sprouted some garbanzos and some adzukis.  The garbanzos are delicious eaten raw; I ate the entire first batch in a few days.  The raw adzukis did not taste good to me, they were a little too spicy/bitter.  So I thought I'd throw them in a soup for today's Meatless Monday menu.  It was really good.  I love me some random soups.  :-)

Sprouted Bean Soup

Ingredients:

• 1 carton (4 cups) vegetable broth
• 4 cups water
• 2 cups sprouted adzuki beans
• 1 cup sprouted garbanzo beans
• 1 (15  oz.) can of diced tomatoes
• 1/2 head cauliflower, chopped
• 1/4 lb. dry whole wheat shell pasta
• Tastefully Simple Seasoned Salt, to taste

 Directions:

• In a large dutch oven, bring the broth and water to a boil.  Add in the beans and tomatoes.  Bring to a boil, then reduce to simmer and cook, covered, until the beans soften (but are not mush), 45 mins - 1 hour.  I like my beans with a little texture, but if you like them softer, go ahead and simmer them for longer.
• Add in the cauliflower and pasta and bring to a boil.  Cook for another 15 minutes.  Season with TSSS to taste.

Random Veggie Soup

Cleaning out the fridge.  The soup was a hit, even with the 19-month-old.

Random Veggie Soup


Ingredients:

• 3 carrots, chopped
• 3 celery stalks, chopped
• 1/2 onion, chopped
• 1/2 head cabbage, chopped
• 1/2 head cauliflower, chopped
• 2 (15 oz.) cans of diced tomatoes
• Tastefully Simple Seasoned Salt, to taste
• 6 cups water
• 1/2 lb. brown rice noodles
• freshly cracked black pepper and grated parmesan for garnish

Directions:

• Place the first 8 ingredients (up to the water) into a large soup pot.  Bring to a boil, then reduce to simmer and cook until veggies are tender, about 45 minutes.
• Add the brown rice noodles.  Bring to a boil, then reduce to simmer again and cook until the noodles are tender, about 10 - 12 minutes (check the instructions on your rice noodle package).  Add more water if necessary.
• Ladle into bowls and top with pepper and grated parmesan right before serving.

Veggie Soup with Quinoa

This is just another random soup I threw together, but Veggie Soup with Quinoa sounds like a more appetizing title.  ;-)  It's still hot outside (I had the a/c running all day, set at 77 degrees), but I wanted soup.  Again.  I'm crazy, I know.  A big hearty bowl of veggie soup sounded so appetizing this afternoon, so that's what I made.

Veggie Soup with Quinoa

Ingredients:

• 1 tablespoon coconut oil
• 1/2 onion, sliced
• 1 cup dry quinoa, rinsed and drained
• 4 cups water
• 8 oz. sliced crimini mushrooms
• 1 (15 oz.) can of petite diced tomatoes
• 1 (14 oz.) can of artichoke hearts, drained and quartered
• 1 (15 oz.) can of red kidney beans, rinsed and drained
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• a few dashes of Worcestershire sauce
• salt & pepper to taste
• 1/2 cup grated parmesan, plus some for garnish
• 1 small bunch of kale, washed, rinsed and chopped

Directions:

• In a large pot, melt the coconut oil over medium heat and sweat the onions.  Add the quinoa and stir for a minute.  Add the rest of the ingredients, except for the parmesan and kale.  Bring to a boil, then reduce to simmer and cook, uncovered, for about 20 minutes until the quinoa is tender.
• Add the parmesan and chopped kale.  Stir and cook for about 5 minutes until the kale softens.  Adjust salt & pepper as necessary.
• Ladle into bowls and top with a sprinkle of grated parm.

I would have loved some crusty bread to go with this, but I didn't have any.  So I used some warm naan.  Yum.

Squash and Chicken Stew

So it's a gazillion degrees outside and I'm feeling stewey.  (Mom...Mom...Mom...Mummy...Mum...Mummy...)  At least it's a one pot deal.

Butternut squash was on sale at the grocery store.  I love the creamy sweetness of butternut squash.  I also got a nice bunch of cherry tomatoes and two beautiful yellow squashes from my tiny garden. Into the pot!

Squash and Chicken Stew
Inspired by this recipe.


Ingredients:

• 2 tablespoons coconut oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled, seeded and cut into 1/2 inch cubes (about 3 cups)
• 2 cups cherry tomatoes, halved
• 2 cups chicken broth
• 2 cups water
• 2 medium yellow squashes, sliced
• 1 (5 oz.) container of sliced button mushrooms
• 1 (15 oz.) can of black beans, drained and rinsed
• 3 cups shredded cooked chicken
• large pinch of dried oregano
• large pinch of dried basil
• large pinch of dried thyme
• Tastefully Simple Seasoned Salt to taste
• freshly ground black pepper to taste
• grated parmesan for garnish (optional)

Directions:

• Heat oil in a dutch oven over medium heat.  Sauté the onion until soft and translucent.  Add the garlic and stir for a minute until fragrant.
• Add in the butternut squash, tomatoes, chicken broth and water.  Bring to a boil, then reduce to simmer and cook, covered, until the butternut squash is almost tender, about 15 minutes.
• Add in the rest of the ingredients (except the parmesan).  Bring back to a boil, reduce to simmer, and continue to cook, covered, until the veggies are all tender, about 15 minutes.
• Ladle into bowls and top with grated parmesan.

Tomato and Roasted Red Pepper Soup

Sprouts has beautiful vine-ripened tomatoes on sale.  And I have a ton of roasted red peppers from their sale a couple weeks ago.  Pair that with some fresh homemade bread and you've got a yummy Meatless Monday meal.

Tomato and Roasted Red Pepper Soup

Ingredients:

• 4 large tomatoes
• 2 red peppers, roasted, seeded and peeled
• 1/2 onion, chopped
• 1 cup water
• 1/2 teaspoon dried basil
• salt & pepper
• 1 can evaporated nonfat milk

Directions:

• In a large pot, bring some water to a boil.  Put the whole tomatoes in and boil for a few minutes.  Transfer the tomatoes to an ice bath.  This will help you to peel them.  Peel and chop the tomatoes, remove seeds.
• Place the chopped tomatoes into a clean pot.  Add the roasted red peppers, onion, water, dried basil and some salt to taste.  Bring to a boil, then reduce to simmer.  Cook for about 20 minutes until the tomatoes are tender/soft.  (Cook longer if you want a really smooth soup.  I like mine with texture so the tomatoes are soft but do not disintegrate.)  Puree with a stick blender.
• Add the evaporated nonfat milk and continue to simmer until the soup is heated through again.  Add salt and pepper to taste.

Creamy Chicken Rice Soup

Today was drizzly and chilly, so what better meal to accompany it with than a warm, creamy, hearty soup.  I used this recipe as the springboard, then I messed around with the ingredients and quantities based on what I had on hand.  I used uncooked chicken breasts, increased the vegification factor, and used brown rice.  Yummy for my tummy!

Creamy Chicken Rice Soup
Adapted from this recipe.

Ingredients:

• olive oil
• 1/2 yellow onion, chopped
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• Tastefully Simple Seasoned Salt
• Tastefully Simple Garlic Garlic
• 2 large carrots, diced
• 3 large ribs of celery, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1 carton (32 oz.) reduced-sodium chicken broth
• 1/2 cup uncooked brown rice
• 3 tablespoons whole wheat flour
• 1 can (12 oz.) nonfat evaporated milk

Directions:

• In a large dutch oven, heat a couple tablespoons of olive oil over medium heat and saute the onions for a few minutes until translucent.  Add the chicken, TSSS and TSGG and continue to cook, stirring often, until chicken is browned and just cooked through, 5 - 7 minutes.  
• Add the carrots, celery, dried herbs, chicken broth and rice.  Increase the heat to medium-high and bring to a boil, then reduce heat to medium-low and simmer, covered, for about 30 - 40 minutes until the rice is cooked.
• In a small bowl, whisk together the flour and evaporated milk.  Add to the soup pot and stir.  Bring to a simmer, stirring often, and cook for a few minutes until soup thickens.  Add TSSS and freshly-ground black pepper as necessary to taste.

Italian Peasant Soup with Cabbage, Beans and Cheese

This soup is simple and delicious. Instead of one big slice of bread in the middle, I cubed mine into crouton-size pieces.  And I had regular green cabbage on hand, not savoy.  And I used chicken broth instead of vegetable broth, again because that's what I had in the pantry.

I bet this would also be very satisfying with some shredded rotisserie chicken added in.

Italian Peasant Soup with Cabbage, Beans and Cheese
Taken directly from this recipe.

Ingredients:

• 2 15-oz. cans cannellinii beans, washed and drained
• olive oil
• 1 medium onion, thinly sliced
• 1/2 medium head of cabbage, shredded
• 3 cloves garlic, minced
• 1 clove garlic, halved
• 5 cups vegetable or chicken broth (I used chicken)
• Tastefully Simple Seasoned Salt and freshly ground black pepper to taste
• slices of toasted crusty bread (I used sourdough)
• parmesan cheese

Directions:

• Mash half the beans and set aside.
• In a dutch oven, saute the onions on medium heat in a couple of tablespoons of olive oil until soft and translucent, about 5 minutes.
• Add the cabbage and garlic.  Cook for a few minutes, stirring often, until the cabbage wilts.  Add in the beans (both mashed and whole) and broth.  Bring to a boil, then reduce heat and simmer, partially-covered, for about 15 minutes until the cabbage is tender.  Season with TSSS and black pepper.
• Arrange bread in soup bowls.  Ladle the soup over the bread.  Grate some parmesan cheese over the top and drizzle with a little extra virgin olive oil.  Serve immediately.

Chicken Tortilla Soup

Chicken Tortilla Soup
Adapted from this recipe.

Ingredients:

• 2 whole wheat tortillas
• cooking spray
• 1 pound boneless, skinless chicken breasts
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can black or red kidney beans
• 3 ribs celery, chopped
• 2 medium carrots, chopped
• 1 green bell pepper, chopped
• 1 carton (4 cups) chicken broth
• 1 packet dry enchilada seasoning
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 bay leaf
• salt & black pepper to taste

Directions:

• Pre-heat oven to 400 degrees F.  Spray a baking sheet very lightly with cooking spray.  Slice tortillas into small strips.  Spread them out in a single layer on the cookie sheet.  Spray the top very lightly with cooking spray.  Bake for 7 - 10 minutes until crispy.  Set aside. 
• Put the rest of the ingredients into a crockpot.  Stir to combine.  Set to cook for 6 - 8 hours.
• 1/2 hour before it's set to finish cooking, shred the chicken breasts with two forks.  Stir, cover and let finish cooking.
• Ladle into bowls and top with baked tortilla chips.
• Add whatever other toppings you want.  (I added a dollop of plain yogurt.)

ETA 5/5/11:

Cream of Mushroom Soup

So much yummier (and healthier) than the canned condensed stuff.

I like to use a combination of white button and baby bella mushrooms.  Keep in mind, though, that if you use baby bellas, your soup will be light brown in color, and not white like the traditional cream of mushroom soups.

Cream of Mushroom Soup

Ingredients:

• 2 tablespoons Smart Balance
• 1 shallot, minced
• 3 8oz. containers of sliced mushrooms (I used 1 white button and 2 baby bellas tonight)
• Tastefully Simple Seasoned Salt
• 1 teaspoon dried thyme
• 1 carton (4 cups) chicken broth
• 1 can (12 oz.) fat-free evaporated milk
• couple tablespoons of whole wheat flour

Directions:

• In a large pot, sauté the minced shallot in melted Smart Balance for a minute until fragrant.
• Add the sliced mushrooms and stir for a couple of minutes.  Season with TSSS and thyme.
• Add in the carton of chicken broth.  Bring to a boil, then reduce heat, cover and simmer until the mushrooms are soft, 15 - 20 minutes.
• Use an immersion blender for a few seconds to puree the soup; I like to leave it somewhat chunky.
• In a small bowl, whisk the evaporated milk with a couple tablespoons of whole wheat flour.  Add to the soup, increase heat and bring to a boil, then reduce heat again and simmer until thickened, about 5 minutes.
• Serve while hot.

Brown Rice and Lentil Soup

Today I got my second weekly box from Farm Fresh To You.  (Got my first last Thursday and everything's gone.  ;-))  So far I'm loving my organic CSA deliveries (right to my door!).  The produce is so incredibly fresh and yummy-tasting. 

I consider myself pretty versed in produce, but there was something in the box today that I'd never seen before.  It's a substitution (I was supposed to get collards but I specified I don't want collards), and there was no label or indication of what it is.



So I consulted Google and found out it's a type of kale called Dinosaur (or Tuscan, Lacinato, Black, Cavolo Nero) Kale.  It's dark green like the regular kale I use to make kale chips with, but the leaves are narrower and much thicker, almost rubbery-like.  Very interesting, I think I'll use it to make soup.

Brown Rice and Lentil Soup
Adapted from this recipe.

Ingredients:

• 1 pound ground turkey
• 1 tablespoon olive oil
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 1/2 medium onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 box (4 cups) chicken broth
• 4 cups water
• 1 cup brown rice, rinsed
• 1 cup dry lentils, rinsed
• Vietnamese fish sauce (or salt & pepper)
• a big bunch (approx 3 cups) kale, rinsed and chopped (or spinach, or chard)

Directions:

• In a large pot, brown the turkey with 1 tablespoon olive oil.
• Add carrots, celery, onion, cumin and thyme.  Sautee about 5 minutes until fragrant.
• Add chicken broth, water, rice and lentils.  Season to taste.
• Bring soup to a boil, then reduce heat, cover and simmer until rice and lentils are soft, 45 minutes - 1 hour.
• Stir in kale and cook a few minutes until wilted.

Random Soup

I make a lot of random soups.  As in I don't have recipes for them, I just throw together whatever happens to be in my fridge and pantry.  The only constant is boxed chicken broth (I like Pacific Natural Foods brand because it's organic and free range, and it doesn't cost an arm and a leg).  I combine1 part chicken broth to 1 part water, bring to a boil, add several dashes of fish sauce, and throw in whatever else I have on hand.

Random Soup
















Today's soup includes:

• carrots
• button mushrooms
• Chinese broccoli
• sugar snap peas
• shrimp
• soba noodles

And it was so good!