Tag Archives: soups

Ribbollita

Came across this recipe from Seriously Soupy (@seriouslysoupy) and looked delicious. Here’s my variation to it based on what was in my kitchen!

Ingredients:

1 cup cannelloni beans soaked 4-6 hours
1 bunch white kale
1 large carrot
1 zucchini
3 celery sticks
2-3 cloves garlic
1/2 red onion
some fresh parsley
some fresh rosemary
some fresh thyme
2-3 tbsp tomato paste or 1 large chopped fresh tomato
2-3 tbsp olive oil
salt and pepper to taste
bread crumbs
fresh crusted wheat french bread pieces

In a large pan, heat the oil. Add onion, garlic, carrot, zucchini and celery and fry briefly. Add one cup water and cook for 10 minutes. Then add the beans, 2-3 tbsp tomato paste or one large chopped tomato, basil and rosemary and cook on low heat for an hour, stirring as needed. Then add bread crumbs, chopped kale and thyme and cook for another 5-10 minutes. Add salt and pepper to taste.

Serve hot, adding some pieces of some fresh crusted french bread just before serving.

Roasted Butternut Squash and Grilled Corn Chowder

My slight variation of a soup from Chef Robin White from #SoupWeek.

Ingredients:
1 small butternut squash, cubed
2 corn on the cob
1 small red bell pepper chopped
6-8 small yukon gold potatoes quatered
2-3 cloves garlic minced
2-3 tbsp olive oil
1/2 tsp cumin
1/2 tsp cayenne pepper
6 cups vegetable broth or plain water
salt and pepper to taste

Preheat oven to 400 degrees. Toss squash with t tbsp olive oil and salt and pepper. Transfer onto an aluminum sheet and roast for 20minutes. Heat the grill. Brush each corn cob with olive oil and salt and pepper and grill till light brown.

In a large pan heat the remaining oil, add onions, pepper, garlic and fry till lightly brown. Add the spices. Add the squash. Remove the corn from the husk and add. Cook for another minute. Add stock and continue cooking for another 20 minutes. Mash or puree half in a food processor. Return to the pan. Add the potatoes and continue cooking till the potatoes are tender.

Garnish with a dollop of cream and salted pumpkin seeds. Serve hot and enjoy!

Lentil Rustica

I came across Chef Robin White’s #SoupWeek on Twitter and was thrilled to see some new vegetarian soup recipes. Soup is my favorite lunch item especially on a cold rainy day. Probably almost everyone’s! The weather lately out in the east coast has been thus, so I was excited to try something new. As always I improvised the recipe cutting some items out either because I did not have them in my kitchen or because I did not fancy them (such as leeks) and added others such as red crushed pepper which I tend to add to most of my recipes.  So here goes my version of the Lentil Rustica:

Ingredients:
1 yellow onion chopped
3 garlic cloves minced
1/2 red bell pepper
1 carrot
2 celery sticks
1/2 bunch spinach
2 small tomatoes crushed (instead of paste)
2-3 tbsp olive oil
1/2 cup dry red wine
2 cups vegetable or chicken broth
1 tbsp mustard
salt and pepper to taste
1 cup green lentils (I used a mix of flat whole French green lentils and whole Indian green lentils)

Soak the lentils over night or in hot water for an hour if using only French green lentils

In a pan add 1-2 tbsp olive oil and saute onion, garlic, red bell pepper (chopped) and leeks (if using) with salt and pepper for 20 minutes until the mix turns translucent. Add chopped carrots and celery and cook for 10 minutes. Add 1 bay leaf, mustard, tomato paste (or I used two fresh tomatoes crushed) and parsley and continue cooking for a minute. Then add 1/2 cup dry red wine and cook for another minute. Finally add lentils and broth (in my case I added water). Cover and cook on low heat for an hour. Toss in the chopped spinach and cook for another minute.

Serve hot in a bowl, drizzle olive oil and red wine vinegar and garnish with some fresh chopped parsley.

Delicious!

Cannellini beans and kale soup

Ingredients:

2 cups Cannellini beans (soaked overnight)
1-2 tomatoes
1 onion chopped
3-4 cloves garlic
1 bunch of kale
1-2 tbsp olive oil
Salt to taste

Pre-cook cannellini beans until cooked.

In a pan heat 1-2 tbsp olive oil. Add the chopped onion and garlic and fry till lightly brown. Lightly crush the tomatoes and add to the onions. Add the cooked beans along with the water to the onions and continue cooking in low flame for 10-15 minutes. Add salt to taste and add some crushed pepper flakes if desired. Loosely cut kale leaves and add to the rest. Cook for 2 minutes and remove from flame. Serves 4.

Moroccan spicy chick pea soup

Ingredients:

2 cup chickpeas soaked overnight and washed (or 2 cans )
1 medium onion chopped
1 cup chopped fresh spinach
3-4 cloves garlic minced
2 tomatoes chopped
1/2 tsp cumin powder
1/2 tsp cayenne pepper
1/2 tsp cinnamon powder
1/2 tsp paprika
1/2 tsp sugar
2-3 tbsp olive oil
salt to taste
fresh black pepper
4 cups broth or water

In a large pan heat the oil, add the chopped onion and garlic and fry on low flame until lightly golden. Add the spices and continue frying. Then add the tomatoes and fry for 1-2 minutes. Add chickpeas and enough water or broth to immerse the chickpeas (about  4 cups ) and cook on low flame or in a pressure cooker until the chickpeas soften. Use a potato masher to mash a few chickpeas. Add the chopped spinach and leave for 2 minutes. Remove from flame and serve hot. Servings: 4.

Black bean soup

Ingredients

1 lb black beans
3 small peppers
4 garlic cloves
2 medium sized onions
4 tablespoons tomato sauce
4 tablespoons olive oil or salad oil
salt to taste

Pick black beans over, wash and soak over night. Cook in same water  for at least one hour.

Heat a little oil in heavy skillet. Add washed  and chopped onions. Take seeds out of peppers and slice fairly fine. Add minced garlic and tomato sauce. Add a little water to prevent sticking. Cook slowly until tender. Add all the cooked black beans along with the water; cook slowly for maybe two hours or until beans are done. Add salt to taste. Serve with white or yellow rice. Or better yet, take some pickled jalapenos, salsa  and a table spoon of sour cream in a bowl. Add the warm black bean soup and serve hot.

Scrumptious!

(recipe provided by Gauthami)

Puerto Rican Bean Soup

Another recipe passed on to me by my friend Pavani

Ingredients:
Goya small red beans
Goya Sofrito about 3-4 tablespoons
One envelope of Sazon (with culantro y achote)
4 tablespoons of olive oil
3-4 cloves of fresh garlic (minced fine)
10 green olives stuffed with pimento
about dozen capers
1 can of tomato sauce
1/2 cup water
salt and pepper to taste
1 tsp of oregano

Heat oil in a pan. Add garlic and fry till lightly brown. Then  add olives, capers and sofrito, cook for about 2 minutes. Add sazon, tomato sauce and water.  Add can of beans or cooked dry beans. Cook on low heat for about 20 minutes.

Enjoy!

Borscht

Russian cabbage soup”

Ingredients:
1 cup cabbage, chopped in to thin and long strings
1 cup potatoes, diced
1/2 cup carrots, cut into 1″ sticks
1 small onion, sliced into rounds
2 cans vegetable broth or water
1-2 tbsp. butter or canola oil
2-3 tomatoes, chopped
1 cup beets, cut into 1″ sticks
salt and pepper
1 pint sour cream
cilantro and basil, finely chopped
Fresh lemon juice from 1 lemon (optional)

Heat vegetable broth on a different stove.

In a heavy pan melt the butter. Turn the heat to low. Add oinions and saute for 5 mins. Then, add tomatoes and cook for another 5 mins. Add carrots and saute. Add beets and cook for longer. Then, add potatoes. Add salt. Add the hot vegetable broth or water and boil. Then, lower the heat and simmer. When the vegetables are tender, turn the heat off. Season with pepper to taste.

Remove from the heat before the beets lose their color.

Serve warm with sour cream and a little chopped cilantro and basil.

(Recipe from Pav)

Vegetarian Chilli

Soups… Soups.. Soups can’t get enough of them!

This recipe came to me after passing through several people and several variations. And naturally I had my own improvisations to it.

Ingredients:
1/2 onion chopped
2-3 garlic cloves chopped
1 bell pepper cubed into small pieces
1 zucchini cubed into small pieces
2 large tomatoes chopped
1 cup of kidney beans
3-4 table spoons olive oil
1 minced jalapeno
1 tsp salt or as needed
1 tsp paprika
1/2 tsp cumin powder
a few crushed pepper flakes if desired (optional)


Soak dry kidney beans overnight in some water. Precook kidney beans preferably in a pressure cooker for speed.

In a large pot add oil and saute onion, and garlic until lightly brown. Add bell pepper, jalapeno and zucchini  and toss. Add tomatoes, salt to taste, cumin powder, paprika and crushed pepper flakes. Mix well. Finally add cooked kidney beans. Cook on low flame for two hours. Makes 4 servings.

Serve with some sour cream or yogurt and jalapeno.

(Recipe passed on to me by Pavani)




Lebanese Lentil Soup

I constantly crave spicy food. I stock up my kitchen with myriads of peppers and other spices to add that extra touch of oh! to my food.

Yet there are times when just the right mix of ingredients yields a delicious result that needs no spices to ramp it  up another notch! Something simple yet so delicious.

This recipe is concocted from different sources — friends and from tasting it in a Lebanese restaurant
Ingredients:

2 cup of lentils
1 bunch of spinach (or swiss chard) chopped
1/2 turnip (or potato) cubed into small squared
1 tsp salt or as desired
1 small onion or 1/2 an onion chopped
2-3 cloves garlic minced
Touch of black pepper
1-2 tsp olive oil

Soak the lentils overnight. In a large pot saute onions and garlic in the oil until lightly brown. Toss in the spinach, and turnip and mix well. Add the lentils, salt and pepper along with  4-5 cups of water and lemon juice. My quick recipe calls for cooking this in a pressure cooker until the first whistle. Stop sooner if desired. If cooking in a pot cook in low flame until cooked to the desired consistency. Servings: 4-5.