As soon as I came across this soup recipe, I was propelled to try it! Here’s how I made mine.
1 small Cauliflower, separated into florets
1 bunch of Tuscan Kale, chopped
1/4 red onion chopped
1 carrot, chopped
1 clove garlic, minced
1 carton of light coconut milk or use Almond milk
red pepper flakes
salt and fresh ground pepper
3-4 cups of broth or water
Preheat oven to 400 degrees F.
Toss Cauliflower florets in olive oil, season with salt and pepper. Layout in a baking pan and bake for 20-25 minutes.
Meanwhile prepare other vegetables. Heat a little oil in a large pan or dutch oven. Lightly fry onion and garlic till translucent. Add carrot and kale and lightly fry. Add seasoning, coconut milk and broth or water and bring to a boil. Reduce flame and let simmer for 10-15 minutes.
Process the roasted Cauliflower in a food processing, pulsing lightly to create Cauliflower rice. Transfer to the soup pan and continue cooking for another 4-5 minutes.
Season with salt and fresh ground pepper. Sprinkle croutons or pumpkin seeds. Drizzle lemon juice. Sprinkle herbs as needed and serve warm!
I have been wanting to try this bread for sometime. While I was reluctant to turn on the oven considering the temperatures, I am glad I finally did recently…
The only change I made to the original recipe, is to add 1 chopped jalapeno and reduce the cheese in the recipe.
It’s savory, fun and delicious with some soup for that office day meal!
Go here for the recipe.
Check out A Soup A Week for some delicious soup recipes!
There is something fascinating about beets.
They are vibrant. Sweet. And delicious.
I have been want to make beets soup for a while.
I finally did.
This recipe is loosely based on this recipe from Love Served Daily. I wanted beets to be the primary ingredient. And it was delicious!
4 medium red beets, washed, peeled and diced
2 medium carrots, washed, peeled and diced
2-3 medium tomatoes, washed and diced
1/2 tsp cardamon powder
2 cups water
2-3 tbsp sour cream
salt and fresh ground pepper
1 tbsp olive oil
Heat oil in a heavy bottomed pan or dutch oven. Add diced beets, and carrots and fry for 1-2 minutes. Add diced tomatoes, salt, cardamon powder and continue frying.
Add fresh ground pepper, water (or broth) and bring to a boil. Reduce flame and let simmer for 15-20 minutes.
Using a hand-held blender, process to a smooth paste or transfer to a food processor and pulse till smooth. Add sour cream and mix well. Continue to cook for 5-6 minutes.
Season as necessary and serve warm with croutons or bread.
I had originally planned to make chili a few weeks ago for Chili Night. I ended up not attending that event. Since then, I have been waiting for an opportunity to make chili. This is an old, well tried and tested recipe. I decided to make it with a slight twist.
1 cup dry red kidney beans
1/4 cup Quinoa
1 Zucchini, chopped
1 Green Bell Pepper, chopped
1 Jalapeno (or two if can handle it) minced
1/2 Yellow Onion chopped
2 large tomatoes chopped
1-2 tsp cumin powder
1 tsp smoked paprika
1-2 tbsp oil
3-4 cups broth or water
salt to taste
Soak the kidney beans in some water for 8-10 hours. I typically soak them overnight for 20-24 hrs. I usually like to steam mine in a pressure cooker. You can replace with canned beans instead if you prefer. Set aside.
In a large pan or dutch oven, heat oil. Add chopped onion, minced jalapeno, and garlic and lightly fry for 1-2 minutes. Add chopped zucchini, bell pepper and tomato and continue frying. Season with salt, cumin and paprika.
Fry lightly for 5-6 minutes. Add kidney beans, and 1-2 cups water and bring to a boil. I usually add the steamed kidney beans along with the water used for steaming.
Reduce flame and simmer for about 2 hours on medium low flame. Rinse and cook Quinoa in about 1/2 cup or more water until cooked. Add to dutch oven and continue cooking for another 30-40 minutes.
Serve warm with some sour cream, pickled jalapeno, avocado and salsa. I usually like to pack some in a thermos for a hearty office day lunch.
French Lentil Chili
Red Kidney Bean and Quinoa Soup