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Posts Tagged ‘soup’

I’m still loving my weekly organic box deliveries. Summer provided plenty of zucchini and tomatoes, but as we ease into autumn, the box has also changed to reflect the new season.

Last week, that meant carrots and pumpkin amongst other autumn fruits and vegetables.

Yesterday was cold and damp, the perfect day for a smooth, warm, comforting soup.

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Carrot and Pumpkin Soup

Adapted from Eatliverun

Ingredients:
1 lb carrots, peeled and chopped

1 cup pumpkin puree (mashed roasted pumpkin)

2 Tablespoons minced fresh ginger

1 shallot, minced

2 cups vegetable broth

1/2 teaspoon salt

1/4 teaspoon coriander

1/2 teaspoon garam masala

1 Tablespoons olive oil

Croutons, pumpkin seeds and flax oil to garnish

Directions:

Heat the olive oil over medium high heat. Add the minced shallot and sauté until tender, about five minutes.

  • Add the ginger and sauté for another three-four minutes.
  • Add the chopped carrots, pumpkin puree, broth, coriander, garam masala and salt, and bring to a boil.
  • Reduce heat to simmer and cook for 10-15 minutes until carrots are tender.
  • Carefully transfer to a blender and puree. Serve with croutons, pumpkin seeds and a drizzle of flax oil.
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    Simple and scrumptious!

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    *I found this prepared post deep in my drafts. It may not be spring and there is certainly no white asparagus available at the moment, but I still wanted to share a simple, elegant, delicious recipe. I hope you all have had a wonderful start to your work week.

    I love Italian and Indian food, both of which are very vegetarian friendly.

    In the land of sausages and salami however, being a vegetarian doesn’t make traditional food very accessible.

    I sometimes feel a bit guilty for refusing to eat the food that is so important to the German culture.

    Luckily, there are a few traditional German dishes that I adore, in all their meat-free ways.

    This simple, spring soup is one of my favorite traditional dishes, spargelcremesuppe or cream of asparagus soup.

    Using the white asparagus from my CSA box, this recipe was not only traditional, but local, too.

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    White Asparagus Soup

    Adapted from this recipe

    Makes 4 servings

    Ingredients

    1/2 c. chopped onion

    2 Tablespoons butter

    1- 1 1/2 pounds white asparagus, peeled and cut into 2 inch pieces, heads reserved

    2 small potatoes, peeled and cut into cubes

    4 cups vegetable broth

    1/2 cup cream

    Salt and pepper, to taste

    Dry white wine, to taste

    Parsley for garnish

    Method

    1. Peel the asparagus from the head down. Remove the heads and reserve for later. Cut off and dispose the woody ends of the asparagus then cut the remaining asparagus into small pieces.
    2. In a large saucepan, sauté the onion in the butter until soft. Add the pieces of asparagus (minus the heads) and the potatoes, steam for 5 minutes. Add the broth and boil gently for about 30 minutes, or until the asparagus is very soft.
    3. Purée the soup using a hand blender.
    4. Bring the soup to a simmer and add the reserved asparagus heads. Cook at least 5 minutes, or until they are fork-tender. Remove from heat and add the cream.
    5. Taste and add salt and freshly ground pepper as needed. Stir in a splash or two of white wine or vermouth. Garnish with parsley.

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    I am not very good at following recipes. Even when I have the best intentions, I somehow either forget something, add too much or too little of something else or end up over/ under cooking.

    On Friday, I had every intention to make the Roasted Cauliflower and Garlic Soup recipe from Clean Start.

    Unfortunately, I didn’t read the recipe carefully enough and was coming towards the end of cooking before I realized that I should have roasted two heads of cauliflower, not just one.

    What’s a girl to do?

    Quick, microwave two potatoes. There, extra bulk.

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    Although I’m sure the original recipe is better than my mishap version, it was still quite tasty and comforting.

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    Roasted Cauliflower and Garlic Potato Soup

    Ingredients

    1 head of cauliflower

    4 tablespoons extra virgin olive oil

    1 garlic bulb

    1 large sweet onion, diced

    2 large potatoes, cubed

    2 tablespoons mirin (Japanese cooking wine)

    2 teaspoons sea salt

    5-6 cups vegetable broth

    2 tablespoons fresh thyme leaves

    ground white pepper to taste

    Method

    1. Preheat oven to 350 F.
    2. Place cauliflower and potato in a large baking dish and toss with 2 Tablespoons olive oil. Cut off top of garlic and drizzle olive oil over. Rub the olive oil into the bulb then wrap in aluminum foil. Place the garlic and vegetables in the oven and roast for 1 hour, stirring every now and then. Remove from oven and set aside. When the garlic is cool enough to handle, gently squeeze the bulb to release the roasted garlic cloves. Discard peel and garlic skins.
    3. In a large soup pot, sauté onion in 1 tablespoon olive oil over medium low heat until translucent. Add the roasted vegetables, garlic, mirin, salt and broth. Increase heat to high and bring to a boil. Reduce heat and simmer for 5 minutes.
    4. Remove the soup from the heat and blend until smooth with a handheld blender. Return the soup and bring to a simmer. Stir in 1 tablespoon thyme and pepper. Simmer for 20 minutes.
    5. Before serving, stir in the remaining olive oil. Garnish with more fresh thyme leaves and serve with crispy herbed bread.

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    After tasting six new, delicious Persian dishes at the cooking class last night, my mind and taste buds were still hypnotized by the first bite of the night, Spring Greens Yoghurt Soup.

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    Looking at the recipe, I wasn’t expecting much, but this soup packs a powerful, refreshing punch.

    Served warm, this is the kind of soup that makes you slow down while you’re eating to take in the interesting combination of flavors.

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    Spring Green Yoghurt Soup

    4 servings

    Ingredients

    2 bunches spring onions

    5 Tbsp. butter

    1 kilogram (2.2 pounds) fresh spinach

    1 bunch parsley

    1 bunch dill

    1 bunch mint

    1 bunch cilantro

    150 grams (5.3 oz.) finely chopped walnuts

    1 liter ( 4 1/4 cups) vegetable broth

    salt and pepper to taste

    800 grams (about 3.5-4 cups?) plain yoghurt, room temperature

    1-2 Tbsp. freshly ground nutmeg

    Method

    1. Wash, dry and cut the spring onions into rings then cook them over medium heat in a large pan with melted butter.
    2. Wash the spinach and herbs then chop roughly. Add the spinach, herbs and walnuts to the pan with the onions. Cook for 4 minutes, stirring to wilt the greens.
    3. Add the vegetable broth and flavor with salt and pepper. Continue to cook over medium heat for 10 minutes.
    4. Remove the soup from the heat and set aside to cool slightly. (If the soup is too hot, it could curdle the yogurt.) Once the soup has cooled slightly, add the yogurt and nutmeg. Stir gently to combine and serve.

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    I’m often amazed by flavors.

    Sitting around my kitchen are dozens of food sensations, just waiting to be revealed.

    Mix a little of this with a little of that and BAM!, you’ve got something great.

    Last night’s dinner was a little like that.

    Modest little sweet potato and his color companion, pumpkin were just waiting to be made into something flashy.

    That’s certainly what happened.

    Sweet, spicy, aromatic soup.

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    Sweet Potato, Pumpkin and Coconut Soup

    Makes 4 large servings~ Adapted from this recipe

    • 1 Tbsp. olive oil
    • 1 medium onion, sliced
    • 2 red chilies, sliced (or to taste)
    • 2 cloves of garlic, chopped
    • 1 inch fresh ginger, chopped
    • 1 average sized organic Hokkaido pumpkin,cut into chunks (deseed but don’t peel)
    • 1 large sweet potato, cut into chunks
    • 750ml (a bit less than 3 1/4 cups) vegetable stock
    • 200ml (a bit less than 1 cup) coconut milk
    • 2 heaped tsps of curry powder (or curry paste)
    • Fresh arugula, parsley or cilantro to garnish
    • Slivered almonds

    Method
    1. In a large saucepan, heat the olive oil and gently fry the onions, chili, ginger and garlic until soft.
    2. Add the pumpkin and sweet potatoes to the pan and sprinkle with the curry powder. Fry gently for another few minutes.
    3. Pour in the coconut milk and stock, cover, bring to a boil then reduce heat to simmer gently until the potatoes and pumpkin are cooked.
    4. Blend the soup using a submersion blender or allow it to cool down a little then pour the soup into a blender and blend at high speed till smooth and creamy.
    5. Reheat a little if necessary and serve with some fresh greens and slivered almonds. Delicious served with hot naan bread.

    This morning we woke up to snow on the ground. I had hoped the ‘wintery’ part of winter was over but wasn’t so lucky.

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    The photo above is from 2 mornings ago. Every day before work I go out on the emergency exit balcony and take in the view. The few minutes I spend out there are precious to me, especially on days like this when I can’t help but feel like God has created a beautiful sight just to get me in the right frame of mind for the day.

    I hope to keep this positive frame of mind over the weekend as I write reports for my students. Wish me luck.

    I hope you all have a great Friday tomorrow.

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    Spinach and Leek White Bean Soup

    It has been snowing all day in Bonn. On cold and damp days like today, my hungry mind turns to one thing- soup.

    I adapted the following recipe from allrecipes.com.

    This is one comforting and warming soup. The combination of veggies, protein and whole grains is not only delicious, but nutritionally outstanding. This may be one of my new favorites.

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    Spinach and Leek White Bean Soup

    Makes 4 servings

    Ingredients

    1 Tbsp. olive oil

    2 leeks, white and light green parts, chopped

    1 clove garlic, chopped

    1 liter vegetable broth

    1 can cannellini beans, rinsed and drained

    1 bay leaf

    1 tsp. cumin

    1/4 tsp. ground rosemary

    1/4 cup quiona, soaked for 10 minutes in hot water and rinsed

    1/2 cup frozen spinach

    4 tsp. fresh parsley, chopped

    salt and pepper to taste

    1 lemon, cut into 4 wedges (Don’t leave this out, it makes the dish!)

    freshly grated parmesan cheese

     

    Method

    1. Heat the olive oil in a large soup pot over medium heat. Add the leeks and garlic; sauté until tender, about 5 minutes.
    2. Stir in the vegetable broth, quinoa, beans, bay leaf, cumin and rosemary. Bring to a boil then reduce the heat to low. Cover and simmer for 10 minutes. Stir in the spinach and season with salt and pepper.
    3. To serve, squeeze lemon wedge over each serving. Sprinkle each bowl of soup with 1 tsp. parsley and shaved parmesan.

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    Serve with warm crusty bread on a cold winter’s day.

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    Witches’ Brew

    For the last three years I’ve delighted in making a Witches’ Brew with my classes. I don’t like Halloween but I do like cooking. This is my way of playing along with the season by putting and educational spin on the topic.

    Instructional texts are taught through a revolting recipe.

    100_0240Uneasy students checking out the “skinned rat.”

    Do you think I have their attention?

    100_0260This photo is circa 2008. I was really into it that year! 2008 is the same year that when asked where I would get the ingredients, I told my students my cats caught the rats in the basement of my apartment building. A very concerned mother came in the next morning to make sure that I wasn’t really going to feed the children skinned rats.

    The kids are given a haunted spell containing the ingredient list for the brew. They first finish the spell with an appropriately gruesome rhyme.

    Slimy slug

    to make you_____

    Skinned rat

    to make you_____

    Frog’s skin

    to make you_____

    Martian’s head

    to make you_____

    Bloodshot eye

    to make you_____

    Potion powder

    to make you_____

    Stardust is a must

    Magic spell

    to make you_____

    After working up the students to really believe the spell is what it says it is, they are taken into the kitchen to put the recipe to use.

    PA290930 One by one, the ingredients are revealed!

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    Get it? Spell? Alphabet pasta?

    They love imagining the slimy slugs and frog’s skin. Whenever I would slip and accidentally use the real name of the food, my students were quick to correct me.

    “It’s not kohlrabi, Ms. Brady, it’s a martian’s head!”

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    Boil, boil toil and trouble!

    PA290981 B for brew.

    Have a safe and spooky Halloween!

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