Apparently I am stuck on a soup train lately, but you should always have some tasty soup recipes to share at this time of year. Cauliflower is a fairly under-utilised vegetable. When you roast it, it gets a rock, meat-y sort of flavour, which makes it an awesome addition to a pot of soup. Couple that with some salty bacon and, well, you are pretty much winning at life.
I first made this soup earlier this winter while I was traveling in Australia and New Zealand. It was one of many rainy days we experienced while exploring down under, so a warming soup like this was the perfect thing to enjoy. Try it this weekend!
It’s officially the first of August. I’m not quite sure how that happened, but it made me realise that fall is just a few weeks away – as is my birthday, if you feel like getting me a gift. With fall comes the retirement of gazpacho and the return of hot, comforting soups on my dinner table! See, fall’s not all bad. Although, I will be a little sad to see my summer tan slowly fade away.
Kale is one of my very favourite vegetables. I think it kicks the asses of all the other type of leafy greens. I’m not saying spinach is for chumps, but it can get a little boring sometimes. Anyway, cream, kale, sweet and salty pancetta…what more could you want in a soup?
3 cups fresh pumpkin (1″ cubed)
2 large Italian sausages (casing removed, and Spolumbo’s of course!)
1/2 cup dry red wine
1 yellow onion (finely chopped)
2 cloves garlic (minced)
4 cups chicken broth
2 cups zucchini (halved, 1/2″ sliced)
3 cups kale (stems removed, loosely chopped)
1 14 oz can chickpeas
1/2 cup heavy cream
1 TBSP red wine vinegar
2 TSP lemon juice
1 TSP chili powder
salt and pepper
Once snow appears on the ground and sticks around for awhile, I get a little soup crazy. Not like ‘Soup Nazi’ crazy, but just mildly obsessed with making soup at home. When I had Julie van Rosendaal pop by my Start From Scratch class a few weeks ago (to make Dill Pickle Soup, neat hey?), she reminded me just how much flavour some quality sausage can add to a pot of soup. The spicy, Italian sausage adds a nice heat to this hearty pumpkin, and veg-heavy, bowl of goodness. Best enjoyed with friends.
1 yellow onion (chopped)
1 garlic clove
1 gala apple (peeled, 1” cubed)
1 red potato (peeled, 1” cubed)
2/3 cup cherries (pitted, halved)
3 cups chicken stock (or vegetable stock to stay vegan)
1 TBSP freshly grated ginger
1 TBSP lime juice
1 TBSP sriracha
2 TSP chili powder
salt and pepper
radish and cucumber (thinly sliced, for garnish, optional)
The first time I put an apple in a soup, I was like: ‘Holy shit! This is awesome!’. Ever since that day, I’ve been throwing fruit into everything. Well, not everything, but it’s always interesting to find the balance between sweet and savoury using some of your favourite fruit. Since we’re still, thankfully, a few months away from hearty soup weather, this bisque is light, spicy and smooth. Perfect for a summer night that’s a bit overcast. Who says soup can’t be fruity?
Start off by cooking the onion and garlic with a drissle of olive oil in a medium-sized pot until softened, about 5 minutes. Next, add the chopped apple, potato, and cherries to the pot and let cook for another 5 minutes, stirring occasionally.
Pour the stock into the pot and stir in the ginger, lime juice, sriracha, and chili powder. When mixture comes to a boil, reduce to low heat and let simmer on stove for 20 minutes. Season to taste with salt and pepper
Remove pot from heat to let cool slightly. Next, puree soup until smooth using a food processor or blender. Return to pot and keep warm until ready to serve.
Top with some thinly sliced radish and cucumber to chill out the spicy soup!
Total cook time…35 min
2 yellow onions (chopped)
3 cloves garlic
2 TSP white sugar
1/4 cup pineapple juice
5 parsnips (peeled, 1″ chopped, approximately 3 cups)
1 13.5oz can coconut milk
1 lemon grass stalk (segmented)
1 3″ ginger root (halved)
2 cups chicken stock (or veggie to keep vegan)
1 TBSP white wine vinegar
1 lime (zest and juice)
salt and pepper
1 bunch cilantro (loosely chopped)
1 lemon (zest and juice)
1/2 cup olive oil
salt and pepper
As far as root vegetables go, parsnips are overlooked, underused and, let’s not beat around the bush here, forgotten. Well…similar Occupy Calgary protesters, I decided to let parsnips occupy my kitchen this week. However, instead of pitching tents, making signs and refusing to leave
Olympic Plaza, err….my house…They decided to jump into a soup pot! Now, that was an easy fix!
Jokes aside, this soup puts parsnips in the much-deserved limelight. Next time you’re at the grocery store, I want you to look carrots in the eye and say: ‘Sorry carrots, I’m with parsnips now.’ Love hurts.
Place the chopped onions and garlic into a medium-sized pot. Drizzle with olive oil, sprinkle in the sugar, stir and let cook on medium-high heat until softened, about 5 minutes. Now, pour in the pineapple juice and let the mixture continue to cook until the liquid has reduced by half, about another 5 minutes. Toss in (recklessly) the parsnips, stir and let cook for (you guessed it!) another five minutes.
Next, add the chicken stock, coconut milk, lemon grass, ginger, vinegar and lime to the pot. Reduce to medium heat and let simmer for 25 minutes. Be sure to leave the lemon grass and ginger in large chunks, as you will need to pull them out prior to pureeing the soup!
In the simmering interim, we can quickly make the ‘drizzle’ (doesn’t that sound so fancy?). Place ingredients in a blender and puree until smooth. This is more for looks and also a bit of tang for the soup, but add some salt and pepper to taste, just to round things out. Pour the vibrant green liquid into a small bowl and set aside for now.
Once the soup has simmered for the appropriate length of time, remove the chunks of ginger and the lemon grass stalks. Using an immersion blender, puree the soup until it has a velvety smooth texture. Barring the immersion blender, pour the soup into a blender or food processor to get the job done. Return the smooth soup to the pot, have a taste, salt and pepper it as needed, then let it sit on low heat until you’re ready to serve.
When it’s time to dish it out, ladle out the soup and top with some of the cilantro drizzle. I feel as though some simple seared scalloped would go well with this soup, so maybe give that a whirl if you’re feeling ambitious.
Total cook time…45 min
4 cups steeped lapsang souchong tea
2 cups beef broth (or veggie to stay vegan)
3 garlic cloves (whole)
1/2 cup miso paste
zest of 1 lemon
1 TBSP fresh lemon juice
1 TBSP freshly grated ginger
2 TSP wasabi paste
1 TSP rice wine vinegar
1 cup fresh oyster mushrooms (chopped)
1 cup soft tofu (1/2″ cubed)
1/2 cup green onions (finely chopped)
ground black pepper
Now, before you say: ‘This sounds weird’, think of the weirdest thing you’ve ever done. See…not so weird anymore, right? Lapsang Souchong is a strong, smokey black tea. It almost has a hickory kind of flavour to it. So, maybe just consider this soup a ‘miso meets west’ kind of combination. It’s my favourite tea, so I’m a tad biased, but, such is life!
Place the steeped tea, broth, and garlic cloves into a medium-sized pot and bring to a simmer on the stove. Reduce to low heat and let bubble away, uncovered, for 5 minutes. Then, add the miso paste and stir until it has dissolved into the broth. Next, add the zest, lemon juice, ginger, wasabi, and vinegar. Let the pot return to a simmer, about 3 minutes, before adding the oyster mushrooms and soft tofu.
Still on low heat, let the soup cook for another 10 minutes so that the oyster mushrooms cook through. Take a quick taste, add some black pepper if needed. The miso paste should be plenty salty enough, so I doubt you’ll need to add any salt. Finally, right before ladling out the soup, toss in the chopped green onions.
This soup totally rocks for anyone with a cold. Great for clearing the sinus’!
Total cook time…20 min
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