cream of celery soup

 

I got a big bunch of celery from my produce co-op and it was accumulating because I got a big bunch the time before so I made this easy, healthy celery soup (I lightened it up) and we all really liked it!  I'll make it again because how many ants on a log can one family eat?

cream of celery soup (adapted from allrecipes.com)

6 cups chicken stock

1 1/2 pounds celery, coarsely chopped

1/4 pound carrots, julienned

1/4 pound onions, chopped

1/2 cup all-purpose flour (I used a little less)

1/2 tablespoon salt

1/2 teaspoon white or black pepper

6 cups hot milk (I used about 4 cups)

1/2 cup butter (I used 2 tablespoons butter)

dill for serving

Pour chicken stock into a large pot and bring to a boil.  Add celery, carrots and onion to the pot.

Whisk flour, salt, pepper and milk together in a bowl; add to the pot along with butter.

Simmer until thickened, about 30 minutes. 

Remove from heat and use an immersion blender to puree the vegetables into the soup.

Serve and sprinkle a little dill on top.

10-minute kimchi and chicken ramen

 

SO easy and SO tasty.  My kids don't like kimchi so I didn't tell them what was in it.  I guess they like kimchi after all!  I meant to add some tofu but forgot.  Lots of possibilities for add-ins.

10-minute kimchi and chicken ramen (adapted from Food Network)

4 cups low-sodium chicken broth

2 squares of the brown rice and millet ramen from Costco

1 (5 ounce) package of baby spinach, about 4 cups (I used baby bok choy greens)

1 handful of shredded carrots

2 cups leftover shredded rotisserie chicken

2 cups kimchi (my favorite is from Costco)

2 tablespoons low-sodium soy sauce

3 scallions, sliced

2 sheets toasted seaweed, torn up

Combine the chicken broth, 1 cup water, ramen noodles, spinach (or boy choy), shredded carrots, chicken kimchi and soy sauce in a large straight-sided skillet.  Cover and bring to a boil lover high heat, stirring occasionally, about 6 minutes.  Let boil for 1 minute.

Meanwhile, slice the scallions and tear the seaweed into bite-sized pieces.

Divide the ramen among 4 bowls and top each with scallions and seaweed.

creamy marry me chicken soup

 

This was a really good soup and my daughter commented on how good it was when she came home from a long day and had a bowl (I actually had a bowl alone due to a busy evening for everyone).

I thought the blended cottage cheese was a great touch to get a creamy taste without extra fat and calories of cream.

creamy marry me chicken soup (fit foodie finds)

1 pound ground chicken

1 tablespoon sun-dried tomato oil

2 tablespoons Italian seasoning

2 tablespoons olive oil (I omitted)

1/2 yellow onion, diced

4 cloves garlic, minced

1 teaspoon salt

1/2 cup sun-dried tomatoes, cut into strips

3 tablespoons tomato paste

4 ounces ditalini pasta

6 cups chicken broth

2 cups torn spinach (I doubled it)

1 cup blended low-fat cottage cheese

2 tablespoons grated Parmesan cheese

Add the ground chicken, sun-dried tomato oil and Italian seasoning to a bowl and mix.  Set aside.

Heat the oil in a large Dutch oven over medium heat.

Spread the chicken across the bottom of the Dutch oven and cook.  Flip over and cook the other side.

Break the chicken apart into bite-sized pieces similar to unrolled meatballs.  Cook for 2-3 minutes, browning on both sides.

Add the onion, garlic, salt, sun-dried tomatoes and tomato paste to the Dutch oven and cook for an additional 2 minutes.

Add the pasta and broth and bring to a boil.  Reduce to a simmer and cook for 15 minutes, stirring occasionally so the pasta does not stick to the bottom.  Once the pasta is cooked, stir in the torn spinach.  Remove from heat and stir in the blended cottage cheese.  Stir until smooth.  Serve topped with grated Parmesan cheese.

easy white chicken chili

 

I hadn't thought of making white chicken chili with ground chicken before and really enjoyed it!  It was an easy, tasty soup.  A keeper!

easy white chicken chili (slightly adapted from Taste of Home)

1 pound lean ground chicken

1 medium onion, chopped

1/2 green pepper, chopped

1 can pinto beans, rinsed and drained and mashed

1 can (8 ounces) green chiles (I used fire roasted)

1 teaspoon ground cumin

1/2 teaspoon oregano

2 cups chicken broth

optional toppings:  sour cream, shredded cheese, chopped cilantro, avocado, tomato

In a large pan or pot, cook chicken, onion and green pepper until chicken is no longer pink, breaking chicken into crumbles.

Stir in mashed beans, chiles, seasonings and broth.  Bring to a boil then reduce heat and simmer, covered, until flavors are blended, 12-15 minutes.  Serve with toppings as desired.

I served with a warm pan of cornbread.

pork, pepper and rice noodle soup

 

It doesn't rain much in the desert but it did today.  This was a simple, very nice, comforting soup, especially on a rainy afternoon.  I needed to add some spice so was generous with the garlic chili sauce in my bowl but the others thought it was fine just as it was.

pork, pepper and rice noodle soup (slightly adapted from food network)

1 tablespoon olive oil

8 ounces shitake mushrooms, stems removed, thinly sliced

2 medium carrots, chopped

1 red bell pepper, finely chopped

kosher salt and freshly ground black pepper

2 cloves garlic, minced

1 teaspoon ginger

3 scallions, thinly sliced, white and green parts separated

1 pound ground pork (I used ground chicken)

6 ounces flat rice noodles

1/4 small head napa cabbage, thinly sliced (3 cups)  (I used bagged angel hair cabbage)

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons lime juice

toasted sesame seeds and sriracha, for serving

Heat the olive oil in a pot over medium-high heat until shimmering.  Add the mushrooms, carrots, bell pepper, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened, 4-5 minutes.  Add the garlic, ginger and scallion whites to cook, stirring, until softened, 2 to 3 minutes.  Add the pork (or chicken), 1 teaspoon salt and a few grinds of pepper and cook, breaking up the pork with a spoon and stirring occasionally, until no longer pink, 5 to 6 minutes.

Pour in the chicken broth and bring to a boil.  Add the noodles and cabbage and cook until the noodles are tender and cooked through and the cabbage is tender but still holds a bit of crunch, about 6 minutes.  Stir in the soy sauce, vinegar and lime juice to combine.  Season with salt and pepper.

Ladle the soup into bowls, sprinkle with the scallion greens and top with sesame seeds and sriracha if desired.

lemony chicken meatball soup with spinach

 

Excellent!  Hall of Fame, in fact.  My family loved this soup.

lemony chicken meatball soup with spinach (my husband found the recipe)

1 pound ground chicken

1/2 cup crumbled feta cheese

3/4 cup old-fashioned rolled oats

1 small red onion, 1/2 diced and 1/2 grated then squeezed with a paper towel

1/2 cup packed fresh dill leaves, finely chopped (I used 1 tablespoon freeze dried dill)

1 tablespoon ground cumin

1/2 teaspoon plus 1 tablespoon ground turmeric

kosher salt and black pepper

3 tablespoons olive oil (I used half)

1/2 teaspoon red pepper flakes plus more for serving

4 cups chicken broth

4 cups packed baby spinach (I'll double next time!)

2 lemons, 1 juiced and 1 cut into wedges for serving

In a medium bowl, add the chicken, feta, 1/4 cup oats, grated onion, most of the dill, cumin, 1/2 teaspoon turmeric and 1 teaspoon salt.  Gently combine without squeezing too hard or overworking the meat.  Shape the meat into small balls about 1 1/2 inches.  You might have approximately 25 balls.

Heat the oil in a pot over medium heat.  Add the diced onion, season with salt and cook until it begins to soften, about 2 minutes, stirring occasionally.  Add the remaining 1 tablespoon turmeric and the red pepper flakes, and stir until fragrant, about 30 seconds.  Push the onions to the sides as best you can, then add the meatballs.  Cook until browned on two sides, 5-7 minutes.

Pour in the broth and remaining 1/2 cup oats, then gently tilt the pot to the right and left to distribute the oats and broth without disturbing the meatballs.  Bring to a gentle boil; then immediately reduce the heat to maintain an active simmer.  Season with salt.  Cook, gently stirring occasionally to make sure nothing is sticking to the bottom, until the oats have softened and the meatballs are cooked through, about 4 minutes more.

Stir in the spinach and lemon juice until the spinach is wilted.  Adjust the seasoning to taste.  Spoon into bowls, top with pepper and the remaining dill.  Serve with lemon wedges.

pumpkin curry soup

 

I'm regretting not putting a topping on the soup to make it pretty.  That's okay- my husband ate four bowls of this soup so it was fine without the extra effort.  I served this soup with warm naan bread.

pumpkin curry soup (well plated by erin)

2 teaspoons extra virgin olive oil

1 1/2 coups chopped sweet onion

3 cloves garlic, minced

1 tablespoon minced fresh ginger (I had to use 1 tsp dried ginger)

3 tablespoons thai red curry paste

2-3 cups vegetable broth

2 tablespoons peanut butter

2 cans pumpkin puree (I used one 28 ounce can)

1/2 tablespoon brown sugar (do not omit, it balances the flavor of the soup)

1 teaspoon ground cumin

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/8 to 1/4 teaspoon cayenne pepper

1 (14 ounce) can light coconut milk

for topping:  chopped roasted peanuts or pepitas, chopped fresh cilantro, plain nonfat Greek yogurt

In a large pot, heat the oil over medium heat.  Add the onion and saute for 5 minutes, until translucent.  Add the garlic and ginger and cook 1 additional minute, until fragrant.  Stir in the thai curry paste.  In a small bowl, whisk together 1/3 cup of the broth and the peanut butter until smooth.  Add the mixture to the pot.  Add the pumpkin, sugar, cumin, salt, pepper, cayenne, and 1 2/3 cups of the remaining broth.  Stir until well combined.

With an immersion blender, puree the soup until completely smooth, adding a little of the coconut milk if it is too thick to blend smoothly.  Stir in the remaining coconut milk.  If the soup is too thick for your liking, add additional broth until you reach your desired consistency.

Taste and add additional salt and pepper as desired.  Serve hot with toppings of your choice.

easy vegan cabbage roll soup

 

I made this soup for my vegan daughter and froze small portions for her to have on hand.  She texted me, "Wow that was definitely the best vegan soup I've ever ever had!!!  Thank you very much it was super yummy!!"  I'll be making it again for her.

easy vegan cabbage roll soup (adapted from it doesn't taste like chicken)

1 tablespoon olive oil

2 medium carrots, peeled and chopped

1 yellow onion, chopped

4 cloves garlic, minced

1 pound green cabbage, chopped into bite-sized pieces (5 cups)

6 cups vegan beefless broth or vegetable broth

1 (28 ounce) can crushed tomatoes

3/4 cup uncooked basmati rice (I used 1 (15 ounce) can white beans)

2 teaspoons smoked paprika

2 teaspoons dried oregano

1 bay leaf

3/4 teaspoon salt

1/2 teaspoon black pepper

1 cup vegan beef crumbles

2 tablespoons fresh parsley, roughly chopped for garnish

In a large soup pot, heat the oil over medium-high heat.  When hot, add the carrots, onion, and garlic and saute for about 5 minutes until the onions have turned translucent and begin to brown.

Stir in the cabbage, 6 cups of broth, crushed tomatoes, rice, and all the spices. 

Add the vegan beef crumbles.

Bring the soup to a simmer and cook stirring as needed, for about 25 minutes or until the rice (I used beans) and cabbage are tender.

Serve hot with fresh parsley.

thai chicken soup

This soup is so simple yet so very good.  It was to good I plan to use red curry paste just to test the difference.

thai chicken soup (adapted from food network)

1 tablespoon vegetable oil

1 onion, thinly sliced

2 cloves garlic, minced

2 tablespoons green curry paste

6 cups chicken broth

1 (15 ounce) can coconut milk

1 tablespoon fish sauce, plus more to taste

1 red bell pepper, thinly sliced

4 ounces thin rice noodles, broken into pieces

2 small boneless, skinless chicken breasts, very thinly sliced crosswise

1 tablespoon fresh lime juice, plus more to taste

1 cup roughly chopped cilantro

Heat the vegetable oil in a large pot over medium-high heat.  Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.  Add the garlic and curry paste and cook, stirring 1-2 minutes.  Add the chicken broth, coconut milk, and fish sauce; cover and bring to a boil.

Add the bell pepper and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes.  Add the chicken and simmer until just cooked though, about 3 more minutes.  Stir in the lime juice and cilantro.  Add more fish sauce and lime juice, if desired.

tuscany chicken soup

 

Excellent.  This is one of my recent favorites, for sure.  It was simple yet super flavorful.  Sun dried tomatoes are not my favorite so I substituted them for petite diced tomatoes.  I also added 1/4 teaspoon cayenne for a little kick.  

Slow cooker version at the end of the recipe.

tuscany chicken soup (taste of home)

1 tablespoon oil from jar of julienned oil-packed sun-dried tomatoes

1 tablespoon olive oil

1 medium onion, finely chopped

1/2 cup julienee oil- packed sun-dried tomatoes (I used 1/2 can petite diced tomatoes)

2 tablespoons tomato paste

2 garlic cloves, minced

6 cups vegetable broth

1 teaspoon italian seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1/2 teaspoon garlic powder

2 cups uncooked small pasta (I used 1 cup)

2 cups chopped rotisserie chicken

2 cups chopped fresh spinach

2 cups whole milk (I used 1 cup 2% n=milk)

1/2 cup grated Parmesan cheese

In a Dutch oven, heat oil from sundried tomatoes (I used petite diced tomatoes so only used the olive oil) and olive oil over medium heat.  Add onion; cook and stir until softened, 4-6 minutes.  Add tomatoes, tomato paste and garlic.  Cook 2 minutes longer.

Stir in broth, Italian seasoning, salt, pepper, cayenne and garlic powder.  Bring to a boil.  Stir in pasta.  Reduce heat; simmer, uncovered until pasta is al dente, about 10 minutes.  Stir in  chicken and spinach.  Cook and stir until heated through and spinach is wilted.  Add milk and grated Parmesan cheese and let heat through.

NOTE:  I followed the directions for the first three lines then I put everything into the crock pot except the milk and Parmesan cheese.  I let it cook for a few hours then added the milk and Parmesan cheese at the end.

spinach-artichoke white bean stew

 

My friend Dee-Anna gave this recipe to me and we really enjoyed it.  It's so easy to make!  It made a lot so my daughter invited a friend to lunch the next day.

spinach-artichoke white bean stew (my friend Dee-Anna)

3 cans (15 ounce each) cannellini beans, drained and rinsed

2 jars (12 ounce each) marinated artichoke hearts, drained

1 bag (10 ounce) frozen spinach

6 cloves garlic, chopped

1 1/2 teaspoons onion powder

1 teaspoon crushed red pepper flakes

1/2 teaspoon black pepper

24 ounces vegetable broth

5 ounces light cream cheese

3/4 cup grated Parmesan cheese

8 ounces milk

Put the beans, artichoke hearts, spinach, garlic, onion powder, red pepper flakes, black pepper and vegetable broth into the slow cooker.  Cook on high for 4 hours.

Turn off the crock pot.  Break the cream cheese into chunks and whisk it into the soup until it melts.  Whisk in the Parmesan cheese and milk. 

the BEST lentil soup

 

I tried this recipe because I needed a vegan dish to go with dinner as my daughter was coming over.  This soup was the best I've tried!

the BEST lentil soup (nora cooks)

2 tablespoons olive oil

1 medium onion, chohpped

3 cloves garlic, minced

2 medium carrots, chopped

2 celery ribs, chopped

1 (14 ounce) can crushed tomatoes

2 cups dry green or brown lentils

7 cups vegetable broth

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 teaspoon smoked paprika

1 teaspoon salt, or to taste

3 cups baby spinach, sliced into ribbons

1 lemon, juiced

Heat the olive oil in a large pot over medium heat.  Add the onions, garlic, carrots and celery.  Cook, stirring frequently for about 4-5 minutes.

Now add the can of tomatoes, lentils, broth, cumin, coriander and smoked paprika.  Stir everything.

Bring to a boil, then lower heat to a simmer and cook for about 30 minutes, until the lentils are tender and the soup has thickened.  For a creamier texture, use an immersion blender to blend a few times in the pot.  Alternatively, add 1-2 cups of the soup to a regular blender, blend until smooth then return to the pot.

Stir in the spinach and lemon juice.  Season with salt to taste.

slow cooker thai chicken soup

 

Delicous soup.  A big hit.

slow cooker thai chicken soup (platings + pairings)

2 tablespoons red curry paste

1 tablespoon brown sugar

2 cloves garlic

2 tablespoons chopped cilantro

1 bell pepper, chopped

1 onion, chopped

2 tablespoons minced ginger

1 jalapeno pepper

1 (12 ounce) can coconut milk

4 cups chicken stock

1 1/2 pounds chicken breasts, cut into 1 1/2" cubes

1 cup frozen peas

7 ounces rice noodles

1 lime, zested and juiced

2 tablespoons soy sauce

2 tablespoons fish sauce

salt

garnishes:  cilantro, green onions, jalapeno slices, lime wedges

Combine red curry paste, brown sugar, garlic, cilantro, red pepper, onion, ginger, and jalapeno in a food processor or blender and process until a paste forms.

Add the paste to the slow cooker and stir in the chicken stock.  Add the chicken to the slow cooker, cover and cook on HIGH for 4 hours or LOW for 8 hours.

Use a spoon to break up the cooked chicken into bite sized pieces.

Add the coconut milk and rice noodles and cook for 10-15 minutes longer.

Stir in the frozen peas, lime zest, lime juice, soy sauce and fish sauce and season to taste with salt.

Serve in bowls topped with cilantro, green onions, additional jalapenos and lime wedges.

slow cooker chicken poblano soup

 

Delicious!

slow cooker chicken poblano soup (cooks well with others)

2 pounds chicken breasts

3-4 poblano peppers, seeds removed and diced (I used Anaheim peppers)

2 jalapeno peppers, seeds removed and diced

1 onion diced

1 red bell pepper diced

5 cloves garlic, minced

2 (15 ounce cans corn, drained)  (I used 1 summer squash and 1 zucchini, diced instead)

1 (10 ounce) can enchilada sauce (I used my favorite- Trader Joes brand)

1 1/2 tablespoons chili powder

1 1/2 tablespoons paprika

1 tablespoon cumin

kosher salt, pepper, crushed red pepper flakes

4 cups chicken broth

8 ounces light cream cheese, cut into small cubes

optional:  grated cheddar cheese, hot sauce and green onions

Put all ingredients except the cream cheese into a slow cooker.  Turn it on low for 6 to 8 hours.

Shred the chicken with two forks right in the slow cooker.  Add the cream cheese and cook 30 more minutes on low, stirring a few times until the cream cheese melts.

Taste for seasoning and add more spices if needed.

Serve with tortilla chips and top with cheese, hot sauce and green onions if desired.

pozole verde

 

Hall of Fame.  My husband had seen this recipe and printed it out and was hoping we could try it.  It was a lot of work but it was worth it!

pozole verde

for the soup:

1 bunch cilantro

1 white onion

6 garlic cloves

2 pounds tomatillos

3 large poblano chiles

1 jalapeno

1 lime, plus wedges for serving

4-6 tablespoons olive oil

salt

2 teaspoons ground cumin

2 teaspoons dried oregano

1 bunch lacinato kale, torn into bite-sized pieces (8 cups)

2 (15 ounce) cans hominy, drained

4 cups vegetable broth

for the toppings:

2-3 cups shredded green cabbage

2-4 radishes, thinly sliced

1 jalapeno, thinly sliced

queso fresco, about 3 tablespoons per bowl

crema or sour cream, about 2 tablespoons per bowl

flaky salt

sliced avocado

Heat oven to 475 degrees.

Prepare the soup:  Separate the cilantro leaves and tender stems from the thicker stems.  Place the thicker stems on a large sheet pan and refrigerate the remaining until ready to serve the soup.

Halve and peel the onion.  Cut into rough wedges and place on the sheet pan; finely dice the second half and set aside.  Peel the garlic cloves; place 3 whole cloves on the sheet pan, then mince the remaining 3 cloves and set aside.  Peel and quarter the tomatillos; halve, seed and stem the poblanos and jalapeno; and halve the lime; add all to the pan.

Drizzle the contents of the sheet pan with a hearty amount of olive oil and a very generous tablespoon of salt.  Toss together until well coated.  Roast until the vegetables are well-browned yet there is still plenty of liquid in the pan, 25 to 30 minutes.

While the vegetables are roasting, heat a large pot over medium.  Add 3 tablespoons of olive oil, the diced onion and a generous pinch of salt.  Turn down to medium-low and cook, stirring occasionally, until soft and fragrant, 7 to 9 minutes.  Stir in the minced garlic, cumin and oregano, and cook for 2 to 3 minutes to open up the flavors, then stir in the chopped kale.  Cover and adjust the heat to low, stirring occasionally to cook down a bit; continue cooking while you tend to the roasted vegetables.

Take the roasted vegetables out of the oven and immediately transfer the poblano chiles to a bowl, cover with a plate and set aside to steam.

Let the remaining roasted vegetables cool for 5 minutes.  Remove the lime halves and squeeze the juices and pulp onto the roasted vegetables; discard the peels.  Using tongs, transfer the vegetables to a food processor.

Carefully pour and scrape the juices and any roasty bits from the sheet pan into the pot and stir into the kale mixture.

With the vent on the food processor lid open to allow the steam to escape, pulse the vegetables until combined yet still chunky, then scrape into the pot.  Turn the heat to medium-high. Add the hominy and broth, and salt to taste.  Stir well to combine and bring to a gentle simmer over medium heat.

While the pozole comes to a simmer, peel off the clear outer skins of the poblanos and discard. Roughly chop the poblanos and add to the soup.  Let simmer for 20-30 minutes, until the flavors have melded.  Taste and adjust salt; don't be shy here- the salt will help pull all the flavors out and balance the acidity from all the tomatillos.

To serve, ladle a hearty portion into each bowl, top with cabbage, radishes, jalapeno slices, queso fresco, crema and the reserved cilantro.  Add a generous pinch of flaky sea salt to finish and serve with avocado and more lime, if you like.

rotisserie chicken vegetable soup

 

I needed to use up the leftover rotisserie chicken in the fridge so found this recipe.  It's so simple and tastes really good.  I altered the recipe to cook in the crock pot for hours to meld the flavors together more. 

rotisserie chicken vegetable soup (the cozy cook)

1 pound rotisserie chicken, chopped

1 tablespoon butter

1 yellow onion, dced

1 cup carrots, diced

2 ribs celery, diced

1 tablespoon minced garlic

7 cups vegetable broth (or chicken broth)

1 1/2 cups frozen mixed vegetables (I used peas and green beans)

seasonings

1 teaspoon dried parsley (I used 1/4 cup fresh parsley)

1/2 teaspoon EACH: dried basil, oregano, mustard powder

1/4 teaspoon pepper

Melt butter in a skillet over medium heat.  Add the onions, carrots and celery and soften for 5 minutes.  Add the garlic and seasonings.  Stir to combine.

Put the chopped chicken into the crock pot.  Add the vegetables with seasonings.  Add the broth and frozen mixed vegetables.  Turn the crock pot onto HIGH.  Cook for at least several hours.

Note: Next time I'll add some zucchini to the soup and sprinkle a little Parmesan cheese over the top.

slow-cooker cauliflower, potato and white bean soup

 

This soup is creamy and delicious.  My kids couldn't easily guess what was in the soup.  Carrots was one of the guesses.  Garbanzo beans was another guess.  Good guesses but incorrect.

slow-cooker cauliflower, potato and white bean soup (New York Times Page-A-Day Calendar)

1 pound Yukon gold potatoes, peeled and cut into 1 to 2-inch chunks

1 pound cauliflower, chopped into bite-sized florets and stems

2 (15-ounce) cans cannellini beans, drained

1/2 yellow onion, minced

3 garlic cloves, smashed and minced

3 1/2 cups vegetable stock

3 tablespoons unsalted butter (I used 1 tablespoon)

1 sprig fresh thyme or 1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

course kosher salt and black pepper

1 teaspoon lemon juice

8 ounces sour cream (1 cup at room temperature) dang- I forgot this part

1/2 cup chopped chives

shredded cheddar cheese for serving

In a slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, thyme, garlic powder and 1 1/2 teaspoons kosher salt.  Cover and cook until the vegetables are very tender, about 8 hours on low.

Remove and discard the thyme sprig, and turn off the slow cooker.  Add the lemon juice.  To make a completely smooth and creamy soup, puree the ingredients.  Stir in the sour cream and chives.  Taste and add additional salt if necessary.  Serve in bowls topped with black pepper and shredded cheddar.

silky zucchini soup

 

Hall of Fame.  This soup really is silky and delicious.  What made this mild, delicious soup even better was some fresh dill that I am growing in my very own kitchen. 

silky zucchini soup (food & wine)

1 tablespoon butter

2 tablespoons extra-virgin olive oil (I used 1 tablespoon)

1 small onion, finely chopped (I used 3 tablespoons dried onion)

1 garlic clove, thinly sliced (I used minced garlic)

kosher salt

freshly ground pepper

1 1/2 pounds zucchini, halved lengthwise and sliced 1/4-inch thick (I used 5 medium zucchini)

2/3 cup vegetable stock

1 1/2 cups water (I used 2 cups)

In a large saucepan, melt the butter in the olive oil.  Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes.

Add the zucchini and cook, stirring frequently, until softened, about 10 minutes.  Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.

Working in two batches, puree the soup in a blender until it's silky-smooth.

Return the soup to the saucepan and season with salt and pepper.  Serve it either hot, garnished with fresh dill.

thai curry soup with silken tofu and herbs

 

Spicy, creamy and herby.  My favorite things. This soup was SO good that my daughter asked what kind of witchcraft it was. :)  My husband declared it Hall of Fame.  We'll be enjoying this one again for sure. 

thai curry soup with silken tofu and herbs (The New York Times Cooking Page-a-Day Calendar)

2 (14 ounce) packages silken tofu, drained

2 tablespoons oil (I used 1 tablespoon)

2 shallots, peeled and minced

3 garlic cloves, peeled and sliced

1 (1-inch piece ginger, scrubbed and grated)

3 tablespoons red curry paste

1 (14 ounce) container fresh cherry tomatoes

1 quart vegetable stock

1 (13.5 ounce) can full fat coconut milk

salt

1/4 cup soy sauce

freshly ground black pepper

1 1/2 cups mixed fresh herbs such as cilantro, basil and dill (I used cilantro and basil)

2 scallions, thinly sliced

1 lime, cut into wedges for squeezing

Pat the tofu blocks dry with a clean paper towel.  Cut each block into 3 slices.

Heat a medium Dutch oven of heavy-bottomed pot over medium-high.  Add the oil and shallots, and stir until softened, 2 minutes.  Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes.  Add the tomatoes, stir and bring to a simmer.  Simmer until the tomato juices thicken slightly, 4 minutes.

Pour in the vegetable stock, stir, increase the heat to high and bring to a boil.  Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes.  Stir in the coconut milk, season to taste with salt and remove from the heat.

While the broth is simmering, divide the soft tofu into 6 bowls.  Break each slice into 4-5 pieces.  Season each bowl with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about 1/4 cup of the fresh herb mix.

Ladle the hot broth and tomatoes over the bowls of silken tofu.  Top with sliced scallions and serve hot, with lime wedges for squeezing. 

red pepper asparagus soup

 

My daughter chose this recipe and we made it together. My husband declared it Hall of Fame!  It's a very mild but delicious soup and even more delicious served with a really crusty bread.

red pepper asparagus soup (slightly adapted from cookbook:  Land O Lakes Recipe Collection)

2 tablespoons butter

1 1/2 pounds (about 5 cups) asparagus, ends trimmed, cut into 1/2-inch pieces

2 medium (1 cup) red potatoes, peeled and coarsely chopped

1 leek (3/4 cup), rinsed, thinly sliced (or substitute with 3/4 cup thinly sliced onion)

1 medium (1 cup) red bell pepper, coarsely chopped

1 teaspoon finely chopped fresh garlic

2 (14 ounce) cans vegetable broth

1 tablespoon balsamic vinegar or soy sauce

1 tablespoon finely chopped fresh basil leaves (or substitute 1 teaspoon dried basil leaves)

2 cups traditional or fat free half and half

1 teaspoon salt

1/4 teaspoon ground pepper

fresh basil or dried basil for sprinkling

Melt butter in a 6-quart saucepan over medium-high heat until sizzling; add asparagus, potatoes, leek, bell pepper and garlic.  Cook, stirring occasionally, until asparagus is crispy tender (10-12 minutes).

Stir in broth, balsamic vinegar and 1 tablespoon basil.  Continue cooking until asparagus is tender (10-12 minutes).  Remove from heat; cool 10 minutes.

Stir in half and half, salt and pepper.

Place 2 cups soup in a 5-cup blender container.  Cover; blend until very smooth.  Repeat with remaining soup, 2 cups at a time.  Place soup in a 4-quart saucepan.  Cook over medium heat until soup is heated through (8-10 minutes).