Soup's ON!

I made possibly the best soup of my life yesterday. I was going for wonton, but I'd never made it before, so I kind of blended a few recipes I found on FoodNetwork.com. I started by sauteeing four cloves of minced garlic, three tablespoons of minced ginger (I just started using this in recipes), ten green onions sliced into small rings, and a half cup of sweet corn kernels, then I added a block of firm tofu, cubed, and when that had cooked down a bit, I added in a carton of organic, free-range chicken stock (Trader Joe's brand).

When that had simmered for a while, just before serving, I added frozen potstickers, also from Trader Joe's, and let them boil for a couple of minutes, per the instructions on the bag. It was SO GOOOOOOOD! Especially on a chilly, lazy Sunday afternoon.


So what are some of your favorite soup recipes?

Roxy

My favorite soup at the moment is Italian lentil. I'm not a big fan of Giada on the Food Network, but I more or less use her recipe and it's pretty simple and tasty.

this sounds good! My fav that is on the monthly rotation is Minestrone or Pasta Fagioli.........I guess i don't really use a recipe (:

I make a kale/potato soup with veggie sausage. It's sort of reverse engineered from the Olive Garden soup of a similar (but fattening) sort. I LOVE it!

I have also been making a lentil soup I adore (pretty basic - veggies, olive oil, lentils). And then there's crab/corn chowder (reverse engineered from my Chinese restaurant's creamy corn soup). Yummmm....soup!

Carrot Ginger!

This is one of my favorites:
http://allrecipes.com/recipe/carrot-...up/detail.aspx

My only changes are that I use veggie or chicken boullion instead of water. And I never ever use the cream. Totally unnecessary.

The trick to this soup is to have a good immersion blender so that you can puree the whole thing in the pot. It makes lots of soup, with plenty of leftovers. I freeze the leftovers in 2-serving batches and when I'm short on time, I always have a fast, convenient healthy option on hand.

Susan

Yum!

I'm all about soups/stews/one pot meals.

I guess as far as soup recipes go, I'm partial to Deborah Madison's potato greens soup. You slice potatoes and onions really thin and sautée them until they caramelize and form a browned crust on the pan, then deglaze with stock and cook until everything is soft. I like to purée them at that point (don't forget to remove the bay leaves - DAMHIK :eek:), which is optional, before adding coarsely chopped greens (mustard, collards, kale, chard, whatever).

This is my favorite:
http://www.myrecipes.com/recipe/turk...0000000397301/

It tastes better with full-fat coconut milk, and I never bother with the peanuts. One-bowl meal, possibly improved with a slice (or two or three) of crusty bread.


I cannot do vegetarian soups on their own--I have to have an egg on the side, and that defeats the purpose of the soup as a one-pot meal, in my mind. (I'm all about not doing dishes that I don't have to do!) If I find one I like, I throw meat (usually leftover roast turkey) into it.

from Vegetarian times magazine

3 T olive oil
1 large fennel bulb, diced
3 vegan Italian sausages, sliced into 1/2 rounds (2 cups)
1 tsp fennel seeds
2 T dry vermouth, dry white wine, or water
4 c veggie broth
1 28-oz can crushed tomatoes
3 T chopped fresh Italian parsley

Heat oil over medium heat, saute fennel 3-5 min.
Add sausage and fennel seeds, cook 5-7 min or until seeds soften and sausage starts to stick to pan.
Add vermouth, cook 5-10 seconds to deglaze pan, scrape any brown bits.
Add broth, tomatoes, and parsley, bring to a boil, cover.
Reduce heat to med-low and simmer 10 minutes.

I don't usually like fake meat, and I didn't have the Italian-style sausage on hand, so I used the Tofurky brand "Kielbasa" style. I added a few spices that I thought might have been in an Italian sausage - a little basil, thyme, and oregano. I also didn't use quite all the broth the recipe called for - probably more like 3 cups. It was delicious!

Next time I'm going to try adding kale in before simmering, just to up the greens content a bit.

Quote:

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Originally Posted by Blueberry

I make a kale/potato soup with veggie sausage. It's sort of reverse engineered from the Olive Garden soup of a similar (but fattening) sort. I LOVE it!

I have also been making a lentil soup I adore (pretty basic - veggies, olive oil, lentils). And then there's crab/corn chowder (reverse engineered from my Chinese restaurant's creamy corn soup). Yummmm....soup!

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Recipes, please! These sound really good.


Roxy

I just made a pot of this soup. I'll give the recipe but I don't usually follow it exactly. (My changes are noted).


Senegalese Peanut Soup

2/3 cup chopped peanuts & 2 tbsp peanut butter (I use two big "glops" of chunky peanut butter)
2 tbsp oil (I use olive oil, I just pour some in)
2 cups chopped onions (I just chop two small to med onions)
6 cups sweet potato (I only had 1 sweet potato, I added a few russet potatoes)
2 cans cooked garbanzo beans (I used 3 cups garbanzo beans and snuck in 1 cup of pinto beans also)
2 cans veggie or chicken broth (I added water as needed and chicken bullion stock)
2 med chopped tomatoes (I used 1 qt of diced tomatoes from my freezer)
1 tbsp cumin (I used more than this)
1 tsp paprika (optional)
salt & pepper to taste

I toss all ingredients into pot and cook til done. When potatoes are soft I stab around in there with a potato masher to thicken the soup.

I added shredded chicken to this latest batch. You can make other substitutions and additions.

This is amazingly good soup! It freezes well too.

I'm glad this was bumped - I totally missed the recipe request. Here's one:

Potato Kale Soup

Ingredients:

Olive Oil
1 onion
4-5 cloves garlic
1 bag Morningstar Veggie Sausage Crumbles (http://www.morningstarfarms.com/morn...-crumbles.html)
6-8 cups chicken stock
water as necessary
5-6 smallish potatoes or 2 large russet potatoes
1 bunch Kale
1/2 cup Sour Cream
Salt to taste

Directions:
Drizzle olive oil around pan. Mince garlic and dice onion. Cook on medium-low until tender. Add Sausage Crumbles and saute until thawed. Add chicken stock. Dice potatoes (1" or so) and add to broth. Add water as necessary to cover ingredients by about an inch. You may need to add more as it cooks. Bring to a boil over medium high and the reduce the medium. Cook until potatoes are almost tender. Remove stems from kale and rough chop leaves. Add to soup and cook over medium another 10 minutes or so. Put sour cream in bowl, and mix with broth from soup to temper. Add broth/sour cream mixture to soup and heat through. Salt to taste.

Quote:

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Originally Posted by Blueberry

I'm glad this was bumped - I totally missed the recipe request. Here's one:

Potato Kale Soup

Ingredients:

Olive Oil
1 onion
4-5 cloves garlic
1 bag Morningstar Veggie Sausage Crumbles (http://www.morningstarfarms.com/morn...-crumbles.html)
6-8 cups chicken stock
water as necessary
5-6 smallish potatoes or 2 large russet potatoes
1 bunch Kale
1/2 cup Sour Cream
Salt to taste

Directions:
Drizzle olive oil around pan. Mince garlic and dice onion. Cook on medium-low until tender. Add Sausage Crumbles and saute until thawed. Add chicken stock. Dice potatoes (1" or so) and add to broth. Add water as necessary to cover ingredients by about an inch. You may need to add more as it cooks. Bring to a boil over medium high and the reduce the medium. Cook until potatoes are almost tender. Remove stems from kale and rough chop leaves. Add to soup and cook over medium another 10 minutes or so. Put sour cream in bowl, and mix with broth from soup to temper. Add broth/sour cream mixture to soup and heat through. Salt to taste.

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Ooh, that looks good. Think real sausage (removed from its casing, browned and drained of grease) will work? Or will the flavor be too strong? (I don't do meat substitutes...)

Any recipe with garlic and ginger is a keeper.

Quote:

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Originally Posted by Owlie

Ooh, that looks good. Think real sausage (removed from its casing, browned and drained of grease) will work? Or will the flavor be too strong? (I don't do meat substitutes...)

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I think you could use it - just look for something with the Italian spice blend (fennel seeds, etc.). Maybe see if the spices are on the Morningstar website?

One of my favorite recipes to make is my best friend's Grandmother's matzo ball chicken soup recipe. It is to die for!

I like making chilled avocado-watercress soup during summertime:
http://sphotos.xx.fbcdn.net/hphotos-..._7438307_n.jpg

Makes me want it nowwww... mmm.