Tag: soup

Broccoli Asparagus Soup

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Ingredients:
2 tbsp butter 
1 tbsp olive oil 
1 onion, chopped
2 shallots, chopped
2 cloves garlic, sliced
2 bunches of asparagus, washed and hard ends cut off
1 head broccoli, cut into florets and washed
1 tsp sea salt
1 tsp dried basil
Freshly ground pepper
1/3 cup grated Parmesan cheese


Directions:
Sauté onion and shallots in butter and oil until transparents and soft. 
Add in garlic cloves and sauté for an additional few minutes. 
Add in 2 bunches chopped asparagus and 1 head broccoli. 
Sauté for another minute or 2 with salt, pepper and dried basil. 
Cover with 6 cups water, bring to a boil and simmer for about 30 minutes. 
Allow to cool, purée then mix in grated Parmesan.

Ramen Bowls

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Ingredients:
4 eggs (room temperature) – optional
2 cloves garlic, minced
2 tsp fresh ginger
1 tsp sesame oil 
1 carton vegetable broth (you can also use chicken broth)
3/4 cup sliced mushrooms (I used shiitake)
1 3-inch piece of lemongrass 
1 tbsp soy sauce
1 tbsp miso paste
Squirt of sriracha hot sauce (to taste)
1 head bokchoy, washed and chopped
1/2 cup grated carrots 
1/4 cup purple cabbage 
1/2 cup edamame beans 
2 packages ramen, packets discarded .

Directions:
Start by making your soft boiled eggs – you can use the following method or whatever works for you. Bring water to a boil and gently add your eggs. Let boil for 5-7 minutes. Remove from heat and put under cold water. .
Heat sesame oil over medium heat in a pot and sauté ginger and garlic for a few minutes. Pour in broth and add mushrooms, lemongrass, soy sauce, miso and sriracha. Bring to a boil and let simmer for about 5 minutes. (Make sure miso is mixed in before proceeding). Add in bokchoy, carrots, purple cabbage, edamame and ramen. Continue to cook until ramen noodles are soft. 
Serve soup topped with 1 halved soft boiled egg. 

Instant Pot Split Pea and White Bean Soup

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Ingredients:
1 tbsp oil
2 onions, peeled and chopped
1 cup carrots, peeled and chopped
1 cup celery, chopped
2 garlic cloves, minced
1 tbsp hawaij for soup (thanks @busyinbrooklyn for introducing me to this deliciousness)
1 cup dried white beans
1 cup dried split peas (I did a mix of green and yellow)
1/2 cup farro
1 smoked turkey drumstick, skin removed
1 tsp salt
Freshly ground black pepper

Directions:
This soup can be made on the stove as well. It must be simmered for a few hours. .
Warm 1 tbsp oil in instant pot on sauté setting and add onions. Sauté until they are sweating and translucent. Add carrots and celery and continue to sauté for another few minutes. Mix in garlic and hawaij. Sauté for another minute.
Next add beans, peas, farro, salt, pepper and 10 cups of water. Top with turkey.
Seal instant pot and select bean setting (30 minutes). Once it is done cooking, allow for natural release for 10 minutes and then vent.
Remove turkey from bowl and remove meat from bones (be careful as there are many bones). Use an immersion blender to partially blend soup. Return turkey to soup and enjoy!

White Bean Soup with Sausages and Kale Chips

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I don’t know the source of this recipe but it is so delicious I wanted to share with you. Please let me know if you know the source so I can give proper credit. (I’ve might very minor changes)

Ingredients:
3 tbsp avocado oil 
1 onion, chopped 
1/3 cup each, diced carrots and celery 
2 cloves garlic, pressed through garlic press
1/2 tsp sea salt (use a bit more if you’re using beans with no salt added)
Freshly ground pepper
2 bay leaves 
1 tbsp chopped fresh rosemary 
4 cups chicken or vegetable stock (I used water mixed with @traderjoesumami seasoning)
1/2 tsp liquid smoke 
3 cans white kidney beans, drained and rinsed 
2 sausages (I used @jacksgourmet )
1 tsp oil
Garnish with kale chips (see below for recipe)

Directions:
Heat oil in a large saucepan over medium heat and cook onion, carrots, celery and garlic with salt and pepper, until tender. Add in rosemary and bay leaves and cook for another minute. Add stock and liquid smoke and simmer for 5 minutes. Add in beans and simmer for another 5 minutes. Remove from heat. Remove bay leaves. 
Use an immersion blender to partially blend, but leave some chunks for a nice hearty texture. .
In the meantime, slice hot dogs and fry in a bit of oil to cook. .
Serve soup topped with hot dogs and kale chips if desired. .
Kale chips ⬇️
Preheat oven to 400°F 
Spray a baking sheet with cooking spray. Spread kale (washed and thoroughly dried) over baking sheet in single layer. Spray generously with additional cooking spray. Sprinkle generously with everything but the bagel seasoning. 
Bake for 10-15 minutes, until crisp

Caramelized sweet potato and fennel soup

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Please don’t be scared of this soup because of the fennel, the roasting completely changes the taste. .
Ingredients:
4 small sweet potatoes, peeled and cut into rounds
1 fennel bulb, sliced
2 onions, peeled and slices 
2 cups cauliflower
1 small piece of ginger, peeled and sliced
2 cloves garlic, peeled and sliced 
1/4 cup olive oil
1 tbsp curry powder
1 tsp turmeric
1/2 tsp cinnamon 
1/2 tsp sea salt 
Fresh ground pepper


Preheat oven to 400°F. 
Spread vegetables evenly on 2 baking sheets. 
Mix together oil and spices. Spread mixture evenly over prepared vegetables. 
Roast for about 1 hour until nicely caramelized. 
Transfer to a pot and add about 4 cups water. Purée with immersion blender. Add additional water as needed (I used an additional 2 cups). Garnish with pumpkin seeds or sesame seeds or roasted chickpeas

Gingery Pink Soup

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Ingredients:
1 butternut squash, peeled and seeds removed, chopped into 2 inch wedges 
4 beets, peeled, chopped into wedges 
4 cloves garlic, sliced
4 shallots, sliced
3 inch piece of ginger, peeled and cut into matchsticks 
3 tbsp olive oil 
1 tbsp kosher salt 
1 tbsp curry powder 

Directions:
Combine all ingredients and lay flat on a baking sheet. Bake at 350° for about an hour and then at 300° for another hour or longer. 
Remove from oven, place in pot. Add 5 cups of water. Purée with immersion blender. 
Can garnish with pumpkin seeds

Instant Pot Lentil Squash Coconut Curry

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Ingredients:
1 tbsp olive oil
1/2 onion, diced
2 carrots, peeled and diced 
1 stalk of celery, diced
2 cloves garlic, minced 
1/2 butternut squash, peeled, seeds removed and cubed 
3 tbsp curry powder 
Salt and pepper to taste 
1 cup brown lentils, rinsed
1 cup coconut milk
3 cups water 
2 large handful of spinach 
1 cup frozen peas 

Directions:
This recipe can be made in a regular pot. Just let ingredients simmer much longer. 
Sauté vegetables (carrots, celery, onion, garlic and squash) in oil until softened. Add curry powder and continue to sauté until fragrant. 
Add lentils, coconut milk, water, salt and pepper. Close instant pot and set on manual for 12 minutes. Then release using quick release. 
Once it’s safe to open, throw in spinach and peas and mix together.