highlyeccentric: Image of a black rooster with a skeptical look (gallus gallus domestics)
[personal profile] highlyeccentric
The ancestor recipe for this is Jack Monroe's ribollita (from their second book), but I've got lazy with it, and it's drifted back in the direction of minestrone.

Accessibility and dietary notes )

What you need and what you do with it )
foxfirefey: A seal making a happy face. (happyface)
[personal profile] foxfirefey
This is a vague recipification of a thing I throw together for the majority of my lunches because it will make Sunday dinner and lots of leftovers. It is good if you like lemony things and need something that makes a ton of hearty leftovers with little effort. I use a large 6 quart slow cooker to manage the following, but it can also be baked in the oven for around 45 minutes without the rice involved.

Instructions ahoy )
monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
[personal profile] monksandbones
For Christmas, my parents gave me Karen Page, The Vegetarian Flavor Bible, which is essentially a giant dictionary of (vegetarian) foods, each one listed with all the other foods they taste good with. As I was flipping through it, I discovered that fennel and butternut squash were supposed to taste good with each other, and with cheese, and the idea for this soup was born. It turned out well!

Dietary and accessibility notes: This soup can be made either vegan (no cheese) or vegetarian (with cheese garnish). It requires some chopping (especially of the fennel bulbs - you could substitute pre-chopped butternut squash, onions, and garlic), and an immersion blender, blender, or food processor for pureeing.

Ingredients )

Instructions )

Edited to add: [personal profile] sid has suggested that this might also be good with goat cheese, a suggestion I can only agree with. If so, you may want to increase the salt a little.
killing_rose: Raven/corvid in the frozen surf (Default)
[personal profile] killing_rose
"Recipe" for what I just did:

One Le Creuset 4 qt soup pot
Turn to medium-high heat
2 tablespoons olive oil
Dump in chopped up onion, celery, and carrots (my grocery store sells these in a nice package)
Stir around and let them hang out with the oil for a while (5 minutes? Ish?)
Smoked paprika and mudflats
Add two chicken breasts, chopped small
One 32 ounce thing of turkey broth
One tablespoon chicken better than boullion
Add season salt and lemon pepper
Cover and let cook on medium heat for the next 30 minutes.

Meanwhile, make your gnocchi according to package. (In this gluten-free household, we use CoraBella's gluten free gnocchi. A lot.)

As soon as the gnocchi and the soup are both done, drain the gnocchi and add it to the soup. Mix well, serve.

From start to us finishing up eating, this took less than an hour.
monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
[personal profile] monksandbones
A new deli has opened in my neighbourhood recently, and a couple of weeks ago I stopped in to check it out. As soon as I ordered my vegetable sandwich, the owner had me pegged as a vegetarian, and she spent the rest of my wait for my sandwich explaining the vegetarian options she already offered, and asking me for my suggestions. She tried to induce me to try some roasted red pepper-smoked gouda soup, but my takeout preferences run to things I can't make nearly as well myself (like amazing delicious sandwiches on massive sesame-challah buns) and soup doesn't fit that category. However, having determined that roasted red pepper-smoked gouda soup is a thing, I decided to make some.

I used this recipe as a guideline, and came out with some pretty delicious soup. If the prospect of grating up a bunch of fancy cheese and melting it into a pot of pureed veggies sounds like something you'd enjoy, this is definitely a soup for you.

Dietary note: This is largely vegetarian, depending on your tolerance for cheese that may use animal rennet. If you only eat rennet-free cheese and rennet-free smoked gouda is something you can get your hands on, not a problem. If not, I'm afraid the cheese is what makes this soup (although you might be able to get something similar in taste with a combination of liquid smoke and some kind of sharp white vegetarian cheese).

Accessibility note: This is a pretty easy soup chopping-wise; it's pureed, so no need to be finicky about chopping the veggies. It does require an immersion blender (or at least some kind of blender) and opening some jars, though.

Smoked Gouda, Roasted Pepper, and Tomato Soup )
blueraccoon: (Default)
[personal profile] blueraccoon
I made chicken soup Friday night, recipe and notes below, and it came out well (I've made this before and I think I mostly know what I'm doing with it). I'd like to make lentil soup next, or split pea soup, but I don't have recipes for either and the last time I tried to make split pea soup it didn't come out very well and I dumped it all. If you have a go-to for either soup, please share? I'll take vegetarian or non-vegetarian recipes, I don't care. I do have a crockpot so slow cooker versions are fine, although I generally make soup on the stove. The only thing I would ask is please no curries; I'm not a fan.

becc's chicken soup )
weaverbird: (Autumn)
[personal profile] weaverbird
Fall is soup weather! This recipe is a good soup for cooler weather - hearty, filling, healthy and thrifty. It uses dried legumes, as being both healthier for you and less expensive than the canned variety, but feel free to substitute canned if you don't have the time or inclination to simmer beans.

Recipe and picture below the cut )
highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
Dear Internet, I made a delicious. I made it by smashing together two daal recipes and this soup recipe. I was aiming for dhal consistency, but I think I put too much water in, so I have really chunky soup.

Dietary and accessibility notes )

Ingredients and what you do with them )
monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
[personal profile] monksandbones
This is my go-to winter soup recipe and my go-to vegetable soup recipe. It's the product of a slow evolution from this recipe in the March 2009 issue of Canadian Living: Hearty Vegetable Soup, which I've gradually modified to my liking. It's a pretty flexible recipe, actually, built on a foundation of tomato, onion, garlic, cumin, cinnamon, and oregano. Feel free to use the root vegetables and legumes of your choice! Likewise, it can be scaled up or down. I usually make it in my 10-litre soup pot, which the full recipe fills about halfway, but I've also made it in a tiny, 1-litre pot!

It's vegetarian (and indeed, vegan), and forms its own delicious broth as it cooks, so there's no need for pre-made stock or broth. It does, however, require some significant chopping and stirring.

Ingredients (in Imperial and Metric volume units) )
Directions )

The original recipe suggests serving the soup with sour cream, which would undoubtedly be tasty, but it's equally tasty on its own. It also makes excellent leftovers - its flavor improves once it's been sitting for a while.
cougars_catnip: (Default)
[personal profile] cougars_catnip
Ham and Bean Soup

Ingredients

1- 2 lbs chopped up left over ham ( and the bone if you want )
1- 2 cans cannellini beans ( white kidney beans ) drained and rinsed
1 onion, chopped
1 cup carrots, chopped
1 stalk celery, sliced
1 cup apple cider
4 cups chicken broth
1 15 oz. can diced tomatoes, drained
1 8 oz. can tomato sauce
4 cloves minced garlic
1 bay leaf
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried marjoram
2 TB dried parsley
1 cup baby spinach cut into chiffonade ( ribbons )

Place all the ingredients in a crock pot and cook on low 8 hours.

To cook on the stove top:
Put ham bone and ham in the pot and add broth, cider and tomato sauce and bay leaf. Simmer on low for one hour.
Saute onion, carrots, celery and garlic until fragrant, taking care not to burn the garlic. Add beans, tomatoes, sauteed vegetables, and herbs to the pot. Bring soup back to a simmer, cover, and cook for 30 minutes.
After 30 minutes stir in spinach and parsley and simmer for 5 more minutes. Remove ham bone and serve with a crusty bread.

NOTE: Do not leave out the apple cider, you can't taste it in the soup but if left out it is certainly missed!
mathsnerd: ((die maus) pfannkuchen maus)
[personal profile] mathsnerd
This is a very nice soup for autumn, with its vibrant orange colour, and if you dial the ginger up like I did in the options below, you have a perfect meal for someone with a horrible, nasty cold who needs all the natural lurgy-fighting essences she can get. With the ginger at the normal level, in my experience, it's also a soup for kids.

Accessibility Notes: You will need to be able to chop veg, stir in a pot, and blend either with an immersion blender or by transferring to a blender and back to the pot.

Carrot Ginger Soup )

Enjoy!
lizcommotion: Lily and Chance squished in a cat pile-up on top of a cat tree (buff tabby, black cat with red collar) (Default)
[personal profile] lizcommotion
I posted this as a comment for a friend who is looking for soup recipes, and I figured since I wrote it up I might as well post it here as well. I don't know if this is duplicating another post, but anyway, here's how to make basically any soup with what you have in your fridge with a few simple ingredients.

Here is how I make "what needs to be used up in the fridge" soup, which can also turn into chili if you feel like seasoning it that way. Since it is infinitely adaptable, you can totally switch it up based on your dietary needs. I hope this makes sense; let me know if any of it needs clarification.

Clean Out Your Fridge Soup )
highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
The recipe card at the store advertised this as "spanish" chorizo and vegetable soup, but I'm not convinced of its cultural authenticity.

Accessibility and dietary notes )

Ingredients and instructions )

Makes... about eight bowls, I think?
cougars_catnip: (Default)
[personal profile] cougars_catnip

Lots of snow here today and I wanted something warm and comforting so I
came up with this. It was fantastic. It doesn't taste like a
traditional chili but it was creamy and had a bit of a kick. Perfect for
a cold snowy night.

Read more... )
cougars_catnip: (Default)
[personal profile] cougars_catnip
It's a cold snowy day here and I was in the mood for a rich, stick to your ribs soup. This is what I came up with....

Chicken and Rice Soup
Read more... )
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
I spent a fair amount of yesterday looking up various vegan soup recipes. They led me to conclude that you can make vegetable soup pretty much any way you want. So I improvised with what we had on hand, and I encourage you to likewise adjust this recipe to your own tastes and supplies. It's very flexible because you don't have to worry about different cooking times for different ingredients: it's all cooked into mush and then pureed.

You'll need a big pot for this. Our medium pot (5 quarts, I think?) barely handled it. Makes about nine 2-cup servings depending on how you adjust the quantities given.

The following are the ingredients I used, with suggestions for alternatives in parentheses.

Aromatics:
1 onion, chopped
(could be two, plus a crushed clove of garlic or two)
Spices:
a few shakes/grinds each of ground cumin, powdered ginger, and black pepper
(you could also try curry powder, turmeric, mustard powder, ras al hanout, whole mustard or cumin seeds, paprika, cayenne, etc.)
Vegetables:
1 enormous turnip, peeled and chopped--seriously, it was bigger than the onion!
3 carrots, peeled and chopped
2 ribs celery, chopped
.5 cup tomato puree
(could also include other root vegetables, zucchini, squash, peppers; for the tomato puree, you can substitute canned diced tomatoes or peeled and de-seeded fresh tomatoes if you have good ones on hand)
Protein:
1 cup red lentils, rinsed and picked through (or beans, chickpeas, or raw nuts)
2 cups cooked white rice (or .5 cup uncooked rice and 1 additional cup water)
Herbs:
2 sprigs fresh thyme
(and/or any other fresh or dried herbs you like; parsley or cilantro would be particularly good, or dried bay leaves, or you could be adventurous and try marjoram or sage)
Liquid:
4 cups (one 32-oz. box) vegetable broth
3 to 4 cups water

In your big pot, heat oil and a few drops of water over medium heat until the water sizzles. Add a dash of salt. Sauté aromatics 10 minutes until softened. Add and sauté spices 1 minute or until fragrant. Add remaining ingredients. Cover and bring to boil over medium heat, stirring to keep things from sticking to the bottom. Reduce heat and simmer 30 minutes, stirring occasionally and adding water as needed so the liquid just covers the solids.

Adjust seasonings to taste and simmer 15 more minutes or until all the solids are soft and mushy. Remove from heat and let cool 10 minutes. Remove thyme stems; if the leaves haven't already fallen off them, strip the leaves off and stir them into the soup, discarding the stems. (If using bay leaves, take those out too.) Puree the soup with a stick blender or in batches in a regular blender. At this point, if you're not eating it right away, you can distribute the soup into containers, let it cool to room temp, and store in fridge or freezer.

Before serving, return to pot and heat; add a splash of red wine vinegar or a squeeze of lemon or lime if you like; serve garnished with fresh thyme or parsley.

Lentils + rice = complete protein, hooray! There's probably a ton of fiber in there too. This is definitely Good For You as well as being tasty. And it's easy.

Most of the flavor in the soup comes from the broth and the spices and herbs; don't expect the vegetables to flavor it much unless you want to go to the trouble of roasting them beforehand. If your soup isn't very flavorful, add some vegetable boullion, or increase the spices at the 30-minute flavor-adjusting mark. The vinegar or citrus juice will punch it up too. Enjoy!
wendelah1: (cooking)
[personal profile] wendelah1
I could have sworn I'd posted this here but I looked through the tags and it was nowhere to be found.

When I was working full-time, I made this once a week. My family still loves it. The hardest step is cutting the chicken off of the bone. When I was feeling extra lazy, I'd just serve the chicken in quarters in large pasta bowls with a spoon, knife and fork, and let my family deal with it. If you have small children, it's better to take care of the bones yourself, of course.

Recipe and More Color Commentary )
cougars_catnip: (Default)
[personal profile] cougars_catnip


A nice creamy chilled soup for hot summer evenings.

 

Read more... )
cougars_catnip: (Default)
[personal profile] cougars_catnip
If you like guacamole, you’ll love this soup. A smooth green purée of avocados is topped with a chunky, fresh tomato salsa. The salsa garnish is essential to the recipe; it makes the flavor of the avocados really shine.

Read more... )
cougars_catnip: (Default)
[personal profile] cougars_catnip
When the temperatures soar and you want to minimize your time in the kitchen, this soup comes to the rescue. It contains the hot-sweet-salty-sour flavors that are essential to Southeast Asian cuisines: coconut milk provides sweetness, fish sauce adds saltiness, red pepper flakes give it some heat, while lime juice and lemongrass are tart accents. Typically, chicken would be added to this soup, but I use scallops instead.
Read more... )

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