View allAll Photos Tagged Soup
This evening I made hearty Potato and Cauliflower Curry Soup. I didn't really follow a recipe. I just kept adding whatever I felt like to the pot.
Ingredients include: chicken stock, water, onions, garlic, olive oil, ginger, carrots, celery, potato, cauliflower, barley, garam masala, fennel seeds, bay leaves, parsley, cumin, salt, pepper and of course curry powder.
It was really good and hit the spot :)
---
Paella dinner with Aunt Lee Tin.
Not my best paella. I put too much seafood on top and not enough hidden in the rice. I also added too much liquid which meant the rice wasn't al dente. ah well... next time.
Everyone loved the crunchy Blondie olives and the sliced chorizo too! But the garlicky eggplant dip was a bit too garlicky for some.
Photos:
This turned out nicely, with a pepper-centric mix of flavors. Butternut squash, similar to sweet potato, is rather bland, but sponges up anything you care to pair it with. I removed the seeds, peeled the rest, and steamed one-inch chunks until mushy (about 15 minutes hard steam). I then pureed the squash with one large spoonful of butter, one generous dash of equal parts kosher salt and black pepper, and a pinch of paprika. Add half a cup of heavy cream and pulse once more. Return the creamy mixture to a stockpot, add about two cups of chicken broth and one bay leaf. Take to a boil once, and immediately lower the heat to a low simmer for about 15 minutes while the flavor soaks into the silky squash. Salt to taste. The texture is comparable to a creamy tomato basil soup. Serve with something you can dip into the bowl (in our case: panini'ed maple turkey, longhorn cheddar, and raspberry wasabi mustard on ultra-thin whole grain). Avoid brown sugar and cinnamon unless you want to overwhelm your palette with yam-like sweetness.
The vietnamese soup, containing vegetables and rice noodles.
The vietnamese soup, containing vegetables and rice noodles.
Feel free to use this image, but make sure to link to: paleogrubs.com/curried-cauliflower-soup-recipe
Andréanne made a wonderful soup Monday night by adding vegetables to the liquid from a chicken she cooked. Also a contender for the "squared circle" group.
Here is what you’ll need:
One medium size pumpkin
One red onion
1 – 2 carrots
1 small potato
Vegetable bouillon
Curcuma, ginger and basil
A bit of oil
Link to full recipe www.flexiblevegan.com/recipes/pumpkin-soup/
Vegetable Lentil Soup is the hearty and healthy meal you need when the weather outside is frightful.
Get the recipe: www.averagebetty.com/recipes/lentil-soup-recipe/
Very rustic. Sort of Irish-y because of the potatoes and cabbage, which is timely because of St. Patrick's Day, but it wasn't deliberate. I happened to have a lot of vegetables I'd been ignoring and had I not used them, in a few days they would have been inedible. Last week I made an elegant velvety potato leek soup that I painstakingly pureed.
Being that it's Friday and I had a hard week, I wanted to make something simpler. I just took whatever I could find and turned it into soup. Here's what I did.
In my lovely Le Creuset soup pot, I heated some butter and olive oil. Chopped 4 cloves garlic, not bothering to do it very finely. Threw them in the pot. Found some shallots I'd forgotten I had. Peeled one, sliced it, threw it into the pot. Took a medium onion, peeled it, sliced it, and - you guessed it - threw it into the pot. At this point, I seasoned the vegetables with salt and pepper and stirred to sweat the vegetables.
While the onions were getting some color, I sliced the whites and pale green parts of a leek and threw it into the pot. Stirred a bit. Found a bout a quarter of a head of cabbage getting moldy in some parts. Cut those bits off, chopped into shreds, and add them into the pot. Stirred a bit and seasoned with salt and pepper.
I don't really like cooking with baby carrots. They have no flavor. They are not even real! They are normal carrots shaped to look that way. They're good for snacking but not for cooking. Despite this, I had some and since they were vegetables, I cut them into small rounds and added them to the pot. Again, seasoned with salt and pepper. I am a big believer in seasoning in layers. There's better control and the food tastes better. Don't just dump salt and pepper in the end.
At this point, I wanted to get a bit of color on the vegetables so I turned the heat up to high. I didn't stir so much so the vegetables could brown a bit on the bottom - this gives more flavor. I added a couple of bay leaves and a pinch of dried thyme. You have to be careful with thyme, especially the dried kind. It seems harmless but they are so flavorful all you need is a pinch for an entire pot of soup.
Meanwhile, I sliced some mushrooms, The caps had started to open, which actually gives mushrooms more flavor. Added them to the pot and sweated them, seasoning with salt and pepper. After the mushrooms had softened a little, I dumped an entire box of low sodium fat free Trader Joe's chicken stock. I tasted the mixture, adjusted the seasoning, and added about the same amount of water as the stock.
After bringing everything to a boil, I added boiled peeled potatoes that were sliced into rounds. I kept them big because I knew they would break down once added to the soup. Once the potatoes were added, I lowered the heat and let everything simmer for a few minutes to let the potatoes soak up the flavor.
Just 3 more ingredients to go! I had some gorgeous little Campari tomatoes. I knew I wouldn't get to eat them all tonight and some were starting to get a little wrinkly. So I quartered them and after the potatoes had simmered for a while, I added the tomatoes and let them break down a little and impart a slight orange-y tint to the soup. Oh, and I added a little sugar to counter the acid.
Once the tomatoes had broken down, I added about a cup and a half of half and half. Stirred, and adjusted the seasoning. Finally, I dumped half a bag of frozen peas (quite by accident because a huge clump of peas dropped right into the soup!). I brought the soup back to a slight simmer to heat it up again.
That's it! It's so delicious! Perfect for a chilly Friday night.
List of ingredients as they were added to the pot:
butter
olive oil
garlic
shallots
onion
leeks
carrots
cabbage
mushrooms
chicken stock and water
bay leaves
dried thyme
potatoes
tomatoes
sugar
half and half
peas
And of course, salt and pepper throughout! The point of this soup isn't about using specific vegetables, just what you have on hand. The important thing is to constantly check on the seasoning. If you do that, it will turn out delicious to your liking.
Fish balls in green curry. Lovely balance of basil and some rhizome that wasn't galangal and wasn't ginger. :) The small green eggplants were cooked perfectly (and I am no fan of eggplant)