Asparagus Soup 1 lb. asparagus spears, bottoms trimmed
2 tbsp vegetable oil
5 cloves garlic, diced
1 cup yellow onion, diced
1 tbsp butter
1 tsp cornstarch
1/4-1/2 cup heavy cream to your taste
1 quart chicken broth
1-2 tsp lemon juice
pepper
salt
Cut the asparagus spears into 2-inch pieces. Heat the vegetable oil in a large pan or pot. When the oil is hot, add the garlic and onions. Sauté until fragrant. Add the asparagus to the pot, season with salt, and stir-fry until the spears turn a deep green. Do not overcook! Remove from heat and empty the vegetables into a food processor or blender or food mill. Purée the asparagus (I added about a cup of the chicken broth). In the same pot, melt the butter. Pour the chicken broth mixed with cornstarch into the pan a little at a time and stir to incorporate. Bring to a boil. Remove from heat and stir in the purée. Add lemon juice and pepper to taste. Finish with cream. Serve hot.
Curried Kale and Sweet Potato Soup1 tbsp olive oil
1 onion, finely diced
1/2 jalapeno, seeded, diced
2 tsp grated ginger
1 large garlic clove, minced
2 tsp curry powder
1 tsp salt
3 tbsp tomato paste
5 cups water
14 oz light coconut milk
1 cup red lentils
1 medium sweet potato, peeled and diced into ½-inch cubes
2 bunches dino kale, stemmed and coarsely chopped
2 tbsp minced cilantro
Heat the olive oil in a large pot. Add the onion and cook over medium heat. Add a pinch of salt and cook for about 5-8 minutes, or until onion becomes tender. Stir in the jalapeno, ginger, garlic, curry powder, and salt. Stir for about a minute, stirring frequently.
Add the tomato paste and cook for about 2-3 minutes, or until it starts to darken in color, stirring constantly. Add the water, coconut milk, red lentils, and sweet potato. Bring to a boil, and then lower to a simmer. Cook, partially covered, until the sweet potatoes are tender and the lentils are cooked through, about 30 minutes.
Stir in the kale and cook for about 5 minutes, or until wilted and tender. Stir in the cilantro and serve.
Thai Coconut Veggie Soup 1 tbsp olive oil
2 chicken breasts cubed or
tofu, or cauliflower
1 onion, chopped
3 basil leaves
1 tbsp minced, peeled fresh ginger
1 jalapeno, chopped
1 garlic clove, minced
3 cups coconut milk
4 cups vegetable broth
¼ cup dark brown sugar
2 tbsp soy sauce or gluten free tamari
2 tbsp Thai red curry paste
2 lb sweet potatoes, peeled and cut into ½-inch cubes
1 large carrot, cut into matchstick strips
2 stalks celery cut into ½-inch pieces
1 red bell pepper, cut into ½-inch cubes
salt and black pepper, to taste
Heat the oil in a heavy, large pot over medium heat.
Add in the chicken, onion, basil leaves, ginger, jalapeno, and garlic. Cover and cook until the onion begins to soften, about 4 minutes. Add the coconut milk, vegetable broth, sugar, soy sauce/tamari, and Thai red curry paste. Add in the celery and bell pepper. Bring to a simmer.
Stir in the sweet potatoes and carrot pieces. Add more water or vegetable broth, if necessary, to cover the sweet potatoes. Cover and simmer until tender, about 10-15 minutes.
Simmer for a few minutes, or until tender.
Season to taste with salt and pepper.
Cheeseburger Stewp1lb ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups beef or chicken broth
4 cups peeled and diced potatoes
1/4 cup all purpose flour or gluten free blend of potato/corn or tapioca starch
5 sliced of American cheese (I used kraft brand that is not packaged individually, but stacked together, it's in a shiny blue pouch) OR 2 cups shredded cheddar cheese
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper depending on taste
1/4 cup sour cream
Brown the ground beef in 3 quart saucepan. Drain and set aside.
In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
In small skillet melt remaining butter (3 T) and add the flour/gluten free alternative. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Recipe courtesy of Alyssa at recipecritic.com
Chickpea Lemon Orzo Soup
1 tbsp. olive oil1 onion, diced
2 large carrots, halved lengthwise and finely sliced
3 celery stalks, chopped
3 garlic cloves, minced
1/2 tsp. dried thyme
6 cups vegetable broth + 1 cup water
1 can chickpeas, rinsed and drained
1 small sprig rosemary
1 cup orzo
1 bay leaf
1/4 cup fresh lemon juice
Heat the olive oil over medium heat. Add the onion, carrots, celery and garlic. Cook for 5 minutes until vegetables are soft.
Add the thyme and pinch of pepper; stir together.
Add the vegetable broth and water and bring to a boil.
Add the chickpeas, rosemary, orzo and bay leaf. Reduce heat to a low simmer and cook for 10 minutes until orzo is cooked through.
Reduce heat to low and stir in lemon juice.
1/3 cup butter, cubed
2 tablespoons olive oil
12 cups thinly sliced onions
2 teaspoons salt
1 teaspoon sugar
2 tablespoons cornstarch
2 cartons (32 ounces each) reduced-sodium beef broth
1-1/2 cups white wine or additional reduced-sodium beef broth
8 slices French bread (1/2 inch thick)
1-1/3 cups shredded Swiss cheese
2/3 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
Melt butter with oil. Add the onions, salt and sugar; cook over medium heat for 15-20 minutes or until lightly browned, stirring frequently.
Sprinkle cornstarch over onion mixture; stir until blended. Gradually stir in broth and wine. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 3-5 minutes on each side or until lightly browned; set aside. Combine the cheeses.
Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with cheese mixture. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden.
Barley Mushroom Soup this recipe is not gluten free2 tsbp butter, vegan or margarine
1 medium onion thinly sliced
2 ribs celery, chopped
large bunch of parsley
1 large carrots, diced
3 cloved garlic or 1 heaping tbsp jarred garlic
1lb of fresh mushrooms, choose a mushroom you feel will give good flavor
1 cup barley
2 quarts broth, veg, beef whichever you choose
1 tsp cornstarch
salt and pepper to taste
Soak your dried mushrooms in warm water, making sure the mushrooms are floating on top. Once they are softened, spoon the liquid off and save about 1/4 cup of the water. In a large pot, saute onion, celery in butter and add the mushroom water.
Add carrots, garlic, remaining mushrooms and saute. Add cornstarch, broth, salt and pepper and parsley and bring soup to a boil. Add your barley and then lower soup to a simmer until the barley is softened.
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