#10 Minestrone Soup

This might be my favorite soup so far.  Rich broth full of creamy vegetables and noodles.  :D  The original recipe calls for ham, but I didn't have any, so I skipped it.

Minestrone Soup

1 T. oil or butter
1/2 c. ham, diced
2 medium onions, chopped
2 cloves garlic, minced
1 potato, diced
2 carrots,  quartered, sliced thinly
1 leek, sliced into rings
1/4 green cabbage, finely diced
1 celery stalk, chopped
2 c. chopped tomatoes
1 c. cooked beans (any kind)
4 c. broth
1 bouquet garni (2 sprigs fresh rosemary, 2 bay leaves, 2 sprigs of fresh thyme(a little dried thyme will work))
salt and pepper
parmesan cheese or mozarella cheese to garnish


1. Cook ham (if used), onions and garlic in butter for about 5 minutes.
2.Add potato, carrot, leek, cabbage and celery and cook for a few more minutes, stirring occasionally.
3.Add tomatoes, beans, broth and bouquet garni.  Simmer soup uncovered for about 1/2 hour or until vegetables are tender.
4. Remove bouquet garni, season with salt and pepper and serve with plenty of cheese.

#9 Curried Parsnip Soup with Ginger

I am really loving these Indian spices.  Blended with parsnips is perfection itself. Yum! 


Curried Parsnip Soup with Ginger


1 T. oil or butter
1 large onion, chopped
1 large leek, sliced
4 c. parsnips, sliced
4 carrots, sliced thinly
4 T. grated fresh ginger root or 1 T. ginger root powder
2-3 garlic cloves, chopped finely
grated zest of 1/2 orange
8 c. water or broth
1 c. orange juice, fresh
salt and pepper
chopped chives for garnish


1.  Cook onion and leek in butter or oil for about 5 minutes.
2. Add carrots, parsnips, ginger, garlic, orange zest and water.  Reduce heat and simmer for about 1 hour until vegetables are tender.
3.Remove from seat and set aside to cool slightly.  Blend until smooth, adding orange juice.  Return to pan and reheat gently.  Serve with chives.

Soup #8 Split Pea and Parsnip Soup

Parsnips are a vegetable for which you might have to develop a taste.  Similar to carrots in texture with a wild flavor and a sweet aftertaste.   They are also really fun to grow.  Planting about June in loose soil, they grow until the first frost.  You leave them in the ground over the winter until February or March and then start digging!  :D Parsnips contains carotenoids and Vitamin C, calcium and potassium and is rich in fiber. 

Split peas offer fiber, manganese, potassium, folate, phosphorus, two B-vitamins, and protein.


I loved this soup.  The flavors of the split peas and parsnips blend together wonderfully!  The boys love this soup alot :D

Split Pea and Parsnip Soup

generous 1 c. split peas, soaked overnight (if you want to save time, cook ahead of time)
1 T oil or butter
1 onion, finely chopped
1 small leek, finely chopped
3 garlic cloves, chopped finely
2 parsnips, sliced
2 quarts water
10-20 fresh sage leaves
2 c. finely chopped greens (chard, kale, spinach)
pinch of dried thyme
1/4 t. ground coriander, crushed (in cheesecloth bag)
1 bay leaf
salt and pepper
freshly grated nutmeg or dried nutmeg
chopped fresh cilantro or parsley leaves

1.  Cook onion and leek in butter/oil, stirring occasionally, for a few minutes.  Add garlic and parsnips and cook for another few minutes.
2.Add peas, water, greens, sage, thyme, coriander and bay leaf.  Bring to a boil, reduce heat and cook for about an hour (maybe more) or until split peas are tender.
3.Remove from heat to cool slightly.  Blend all or part of the soup.  I am partial to chunky and creamy soup so I do half.
4. Season generously with salt, pepper and nutmeg.  Serve with fresh cilantro.

Soup #7 Beet and Potato Soup

This soup was really interesting. For some reason, it brought back some memory from the past that I can't recall probably something Mom used to make.  This soup was loved by my boys :D. 




Beet and Potato Soup


1 onion, chopped
1 1/2 c. potatoes, diced
1 small apple, peeled, cored and grated
1 tsp. cumin powder
1 1/2 c. beets, cooked, peeled, diced
1 c. celery, chopped
1 bay leaf
pinch of dried thyme
1 tsp. lemon juice
4 cups broth
4 T. sour cream or plain yogurt
salt and pepper
fresh dill sprigs to garnish


1. Cook onion in butter or oil until tender.  Add potatoes, celery and beets, cooking for 5 minutes or so.  Add apple thyme and cumin, cooking for 2 minutes.
2. Add broth, lemon juice and bay leaf.  Simmer until tender.  
3. Let cool and blend until smooth. Serve with sour cream or yogurt and fresh dill.

#6 Cabbage Soup with Sausage

 Cabbage is another unrated vegetable.  Cabbage is an excellent source of vitamin C. It also contains significant amounts of glutamine, an amino acid that has anti-inflammatory properties.

Cabbage Soup with Hamburger

1 lb hamburger or sausage (original recipe), cooked, roughly chopped

5 slices bacon, cooked and crumbled

2 t. oil or butter

1 onion, finely chopped

1 leek, halved lengthwise and thinly sliced (I used 1/2 c. chives as I was out of leeks)

1 c. celery (mostly leaves), finely diced

2 carrots, halved and sliced thinly

2 c. canned, chopped tomatoes

2 c. young green cabbage, cored and coarsely shredded

1-2 garlic cloves, chopped finely

2 T. tomato paste

1/4 c. uncooked brown rice

pinch dried thyme

6 1/2 c. broth

salt and pepper

freshly grated Parmesan cheese, to serve

1. Cook onion, leek and carrots in butter or oil for 3-4 minutes, stirring frequently until onion starts to soften.

2.Add tomatoes, cabbage, celery, tomato paste, brown rice, garlic, thyme, broth, sausages and bacon to pan and bring to a boil, reduce to low heat and cook gently, partially covered, for about 45 minutes. or until vegetables are tender.

3.Adjust the seasoning, if necessary, ladle into bowls and serve with parmesan cheese.

Note:

-I really loved this soup. Rich, thick and chunky. I could eat it all day :D  I will definitely be making this one again.

-I used mozzarella cheese instead of parmesan.

#5 Curried Lentil Soup with Fried Onions

Leeks are a forgotten vegetable here in the States, but one of my newly-discovered favourite.  It has a very mild onion flavor, more like a strong chive.  Leeks are high in Vitamin A, Vitamin C, Vitamin K, Folate, Manganese, Dietary Fiber, Vitamin B6, Iron and Magnesium, Vitamin B6. 

Curried Lentil Soup with Fried Onions

2 tsp. olive oil or butter

1 large onion, chopped finely

1 large leek, sliced thinly

1-2 large carrots, grated 

1-2 garlic cloves, minced

1/2 t. chili powder paste

1/2 t. ginger paste or grated, peeled fresh gingerroot

1/2 t. garam masala or curry powder (with a little cinnamon and cloves)

1/4 t. ground cumin

1/8 ground tumeric

6 c. broth or water

1 c. generous lentils (preferrably soaking and sprouted)

salt and pepper

To garnish:

1 red onion, halved and thinly sliced into half rings

oil or butter for frying

1.Cook onion in butter or oil for 4-5 minutes, stirring frequently, until it just begins to brown.  Add the leek, carrot, and garlic and cook for 2 minutes, stirring occasionally.

2.  Stir in chilli paste, ginger, garam masala or curry powder, cumin and tumeric, Add the water and stir well.

3.Add lentils to pan.  Bring to a boil, reduce heat, cover and simmer gently until tender (about 1 hour).

4. Cool a little.  Blend half or all of soup.

5.Return to pan and simmer over low heat.  Season with salt and pepper.

6. Fry onions in oil/butter until deep brown.  Sprinkle a few on a bowl of hot soup.

Note:

-I did not do the fried onions.  It was delicious without them!  I liked this soup alot. I guess I love those warm Indian spices right now :D

-You can use garlic oil in addition to the oil and butter.


 

#4 Tomato and Lentil Soup

This has been my favorite soup so far.  Thick and rich and filling. 

Tomato and Lentil Soup

Serves 6

1 T. garlic oil or butter

1 leek, thinly sliced

2-4 large carrots, quartered and thinly sliced (you can play with these amounts)

1 large onion, chopped finely

2-4 garlic cloves, minced

generous cup cf sprouted lentils

6 c. water

2 c. homemade tomato sauce

4 T. tomato paste

1/4 t. ground cumin

1/4 t. ground coriander (or put in cheesecloth bag)

1 bay leaf

Salt and pepper

Garnish with: chopped, fresh dill, parsley or cilantro and yogurt :D

1.  Cook leek, carrot, onion and garlic in melted oil for 4-5 minutes or until vegetables are tender.

2.  Add lentils to the pan and stir in water, tomato sauce and paste.  Add cumin, coriander, and bay leaf with a pinch of salt.   Bring to a boil, reduce the heat and simmer gently for about 45 minutes to 1 1/4 hours or until lentils are tender. Remove bay leaf.

3.Remove from pan and cool slightly.  Blend half or all soup until smooth. Reheat over medium-low heat; season with salt and pepper.

4. Garnish with fresh herbs and yogurt before serving in bowls.

Note:

-I changed this from the original because of what I had on hand.  So instead of tomato sauce and paste you can use 1 1/2 c. tomato juice and 14 oz canned chopped tomatoes.

Soup #3 Curried Parsnip Soup

This soup is surprisingly sweet and deeply exotic.  We ate some two days later and it was even better.


Curried Parsnip Soup
Serves 4

1 T. garlic oil or olive oil
1 T. butter
1 red onion, chopped
3 parsnips, chopped (about 4 c.)
2 garlic cloves, minced
2 tsp. garam masala or curry ( with a cinnamon and a dash of cloves)
1/2 t. chili powder
4+ c. broth
grated zest and juice of one lemon
salt and pepper
lemon zest to garnish

1. Cook onions, parsnips and garlic in melted butter and oil, stirring frequently,  for about 5-7 minutes or until the vegetables are soft, but not colored.
2. Add garam masala (or curry mixture) and chili powder and cook, stirring constantly, for 30 seconds.
3. Stir in broth, lemon zest and lemon juice and bring to a boil.  Reduce the heat and simmer from 20 minutes.
4. Cool slightly and blend half mixture until smooth.  Reheat soup for 2 minutes or until piping hot.
5.Season to taste with salt and pepper.  Garnish with lemon zest just before serving.

Notes:
-I used orange zest (being the only zest on hand) and it was yummy!
-As I said above, it tastes better as it sits in its own juices.  :D

Soup #2 Pumpkin Soup

Pumpkin Soup

about 2 lb pumpkin, peeled, 1" cubes
3 T. butter or garlic oil
1 onion, thinly sliced
1 garlic clove, minced
3 1/2 c. beef, chicken or vegetable broth
1/2 t. ground ginger
1 T. lemon juice
3-4 thinly pared strips of orange zest (opt)
1-2 bay leaves or 1 bouquet garni (recipe below)
1 1/4 c, milk (opt)
salt and pepper

To garnish:
4-6 T. light or heavy cream or yogurt
snipped chives

Bouquet garni
 1 fresh or dried bay leaf
few sprigs of fresh parsley
few sprigs of fresh thyme

Tie sprigs together with string or make a little cheesecloth bag.

1.  Melt the butter or oil in a large, heavy pan.  Add onion and garlic and cook over very low heat until soft but not colored.

2. Add pumpkin and toss with onion for 2-3 minutes.

3. Add broth and bring to boil over medium heat.  Season to taste with salt and pepper; add ginger and lemon juice, the strips of orange zest, bay leaves or bouquet garni.

4. Cover pan and simmer gently over low heat for about 20 minutes, stirring occasionally until pumpkin is tender.

5.Discard orange zest and bay leaves/bouqet garni.  Cool soup slightly, process in blender until smooth.

6. Add milk (if using) and reheat gently.  Adjust the seasoning as needed.  Garnish with a swirl of cream or yogurt and snipped chives before serving.

Notes:
-I used bay leaves and no milk (garnished with yogurt) and it was good!
-You could blend half the soup for a chunkier texture.
-You could use any winter squash instead of pumpkin. 
-I haven't tried this yet, but cinnamon and nutmeg might be super yummy added in.  Let me know how it turns out! :D
-Justin keeps asking for this one so I'm sure I'll make it again soon.
 

Equadorian Quinoa Casserole

Fact: Quinoa is a staple food of the Incas and the Indians in Peru, Ecuador and Bolivia.  During his pioneering investigations in the 1930's, Weston Price noted that the Indians of the Andes mountains valued gruel made of quinoa for nursing mothers.   Quinoa contains 16 to 20 % protein and is high in cystine, lysine and methionine-amino acids that tend to be low in other grains.  It contains iron, calcium and phosphorus, B vitamins and vitamin e, and is relatively high in fat.   Like all grains, quinoa contains antinutrients and therefore should be soaked as part of the preparation.


Equadorian Quinoa Casserole

2 c. quinoa
6 c warm water plus 2 T. whey, yogurt, kefir, buttermilk, lemon juice or vinegar

Soak  for at least 12 hours. You will see little sprouts in a few hours which means you've released an increased amount of nutrients and neutralized the phytic acid.  Here are some links for more details:

http://www.westonaprice.org/faq/785-faq-grains-seeds-nuts-beans.html

http://www.westonaprice.org/food-features/1893-living-with-phytic-acid.html

1 bunch green onions, chopped
2 T. extra virgin olive oil
1 tsp. annatto seeds (available in Latin America markets)
1/2 tsp. salt
3 cloves garlic, minced
4 cups chicken or beef broth
2 medium potatoes, washed and sliced
1 bunch cilantro, tied together
1/2 cup yogurt
5 T. cream cheese

This is an authentic recipe incorporating  the basic principles for easy digestion and thorough assimilation by the use of rich stock made by boiling bones for a long time and pre-soaking of grains.

1.Drain quinoa as best as you can. (I never get all the water out)
2.Saute annatto seeds in oil for several minutes; remove with slotted spoon.
3.Saute onions in the same oil, adding garlic at the last minute.
4.Add quinoa and stock and bring to a boil.  Skim, reduce heat, cover and simmer for 1 hour or more on very low heat.
5.About 1/2 hour before serving, stir in the potatoes and salt.
6. About 10 minutes before serving, add cilantro.
7. To serve, remove cilantro and store in cultured cream and cheese.

Note:
-While this recipe is quite delectable, I usually make it simple.  I soak the grain and drain.  Then I add the broth and cook.  I use that in everything.
-I don't even know what annatto seeds are! :D I have used coriander instead.  You could put it in a little cheesecloth bag.

Winter Stew

I have been inspired by a British cookbook titled Soups.  I found it at Michael's some years ago for $5.  I have been making the same soups for so long I needed that fresh perspective. :D  So I have decided to do a different soup every day this month. 

This recipe however is my own recipe.  There are alot of variations depending on what you have on hand and how much you like the ingredients. :D

WINTER STEW

1/2 # hamburger or sausage,   cooked and chopped
4-6 carrots, quartered and thinly sliced 
or 1/2 acorn (about 4 c.) squash, peeled and diced (this will help make a thicker broth)
4 c. cabbage, finely diced
4 potatoes, cubed
1/4 c. brown rice, uncooked or quinoa, cooked
1/4 c. lentils, sprouted or soaked
fresh, minced garlic, salt and pepper to taste
1 gallon broth


In blender, mix:
4 c. kale or spinach (or other greens like collards or beet greens)
1/2 - 1 onion, peeled quartered
1/2 c. parsley
2-4 T. fresh rosemary


1. Just add it all together in a pot, simmer for an hour or longer and enjoy!

Notes:
-I have discovered the secret to soup is the broth base.   Blending makes a richer base and my kids seem to like it better.
 -I often will use cold broth to blend the veggies, making a richer soup base.
-To make a creamier soup, blend half or all of the soup and reheat.

21 Responses

To respond is positive, to react is negative.

1. Marry the right person. This one decision will determine 90% of your happiness or misery.
2. Work at something you enjoy and that's worthy of your time and talent.
3. Give people more than they expect and do it cheerfully.
4. Become the most positive and enthusiastic person you know.
5. Be forgiving of yourself and others.
6. Be generous.
7. Have a grateful heart.
8. Persistence, persistence, persistence.
9. Discipline yourself to save money on even the most modest salary.
10. Treat everyone you meet like you want to be treated.
11. Commit yourself to constant improvement.
12. Commit yourself to quality.
13. Understand that happiness is not based on possessions, power or prestige, but on relationship with people you love and respect.
14. Be loyal.
15. Be honest.
16. Be a self-starter.
17. Be decisive even it it means you'll sometimes be wrong.
18. Stop blaming others. Take responsibility for every area of your life.
19. Be bold and courageous. When you look back on your life, you'll regret the things you didn't do more than the ones you did.
20. Take good care of those you love.
21. Don't do anything that wouldn't make your Mom proud."H. Jackson Brown Jr. "

I don't remember what website I found this on, but it sure has some good advise!