Archive for the ‘Soups’ category

Zesty Chick Pea Soup

January 3, 2010

It’s Sunday, when, if I get my act together, I cook ahead for the week. Today, I made a few adjustments to this recipe.

Zesty Chick Pea Soup
1 medium onion, chopped
2 stalks celery, sliced
2 T. olive oil
1/2 t. cumin
1/2 t. coriander
1/2 t. basil
1 t. garlic granules or garlic powder
1 t. salt
plenty of ground black pepper
3 1/2 c. vegetable stock
1 15 oz. can garbanzo beans/chick peas, drained and rinsed
1 15 oz. can peeled/diced tomatoes
lemon wedges
chopped cilantro

Sautee the onion and celery in olive oil over medium to medium-high heat until onions are transluscent. Add cumin, coriander, basil, garlic powder, salt & pepper. Sautee for another minute.
Add stock, chick peas, and tomatoes. Simmer for at least 30 mins, or all afternoon if you can.
Squeeze lemon and sprinkle cilantro over.

Advertisements

Roasted Carrot & Cauliflower Soup

December 31, 2009

I drove a friend to the airport and she had a bunch of food in her fridge that she needed to give away.  Included in the collection was a 2 lb. bag of carrots, just on the edge of sliminess, but still good.  I had some cauliflower and many onions from my food co-op.  After looking up a number of recipes, I went for roasting.

Roasted Carrot & Cauliflower Soup

2 lbs. carrots (if large/whole, peel & cut into 3 sections or so; I used baby carrots)
1 head cauliflower, cut into large florets
1 large onion, quartered
3 cloves garlic, smashed
Olive oil
Salt & Pepper
4 c. vegetable stock
2 t. lemon juice
1-2 t. Sriracha/Rooster Sauce or other hot sauce

Preheat oven to 400 or 425.  I have an odd habit of roasting at 410 degrees.

In a large baking dish, pour about 2 T. olive oil across the bottom.  Add carrots, onions and 2 cloves of the garlic.  Drizzle 2-4 more Tablespoons oil and toss.  Sprinkle salt & pepper.   Do the same with the cauliflower in a smaller pan with less olive oil.

Every 15 mins, turn the veggies.  The cauliflower was done in about 35 mins; the carrots & onions in 45 mins. Cool the veggies.

Once cool, put all of the roasted vegtables in a food processor and add 1 c. of stock.  Whir on medium speed until blended.  Turn up to high speed and add stock a cup at a time so the soup doesn’t get sloshy. Process until smooth.  Add lemon juice and Sriracha, whir and taste.  Return to pot to re-heat.  Adjust salt, pepper, lemon juice & Sriracha to your liking.

Next time, I may try to make a creamy, protein-filled version with silken tofu.  Will report back!

Chicken Salad / Navy Bean Soup

December 23, 2009

Yesterday, I remembered I had cooked chicken breast in the fridge that was still good.  So, Chicken Salad it was.  I’ll share two ways to do this.

Basic Curry Chicken Salad

2 cooked chicken breasts or the equivalent amount of meat – cut into cubes
1-2 rib(s) celery finely chopped
2-3 T. minced red onion
1/4 c. mayonnaise
1 T. lemon juice
zest of 1/2 orange
juice of 1/2 orange
1-2 t. curry powder
1/2-1 t. salt
Black pepper to taste
(optional:  about 10 grapes, cut in half)

Whisk together: mayonnaise, lemon juice, orange juice, orange zest, curry powder, salt & pepper.
Add chicken, celery, onion, (and grapes).

Chicken Curry Salad From The Pantry
1 Costco can of chicken breast
1 can mandarin oranges in juice, drained
make dressing above – about 2/3 the amount – do not add grapes.  Add some unsweetened flaked coconut if you’ve got some.

I also remembered that I made a simple navy bean soup for a party last week.  This made a full pot of soup that fed about 10 people.

Navy Bean Soup

1 lb. navy beans, rinsed and picked over to remove non-beans and other scary looking pieces
Lots of water

2 medium onions, chopped
2 T. olive oil
1 T. canola margarine or unsalted butter
4 carrots, peeled and sliced (I find that peeling them prevents souring later)
5 celery ribs, chopped
1 1/2 t. thyme
1 1/2 t. marjoram
2 t. salt
1 t. black pepper
4-5 cups vegetable stock

Soak the beans overnight.  Saute onions in olive oil & margarine or butter until transluscent.  Add thyme, marjoram, salt & pepper and saute another minute.

Add beans, carrots, celery, and onion mixture  to a slow cooker.  Add vegetable stock.  Cook 8 hours on low.  Ideally, refrigerate the soup a day ahead of serving.  Something really good happens to the flavors in that day.