Archive for Soups and Stews

FavoriteLoadingAdd to Recipe Box

Loaded Baked Potato Soup

This is without a doubt the best soup I’ve ever had and I’ve had a lot of soup in my lifetime.  I’m in love with the creamy smooth texture, the simple yet comforting flavor and the garnishes – yummy!  I love that each person can make this soup be whatever they want.  I love it topped with roasted fingerling potatoes, a sprinkle of Daiya cheese and dash of chives.  My husband loaded his soup with Italian Sausages, caramelized onions and sautéed mushrooms.  No matter how you serve it up it’s bound to be delicious!  This soup is also oil free for those that follow a low or no oil diet.  Almonds take the place of the oil without sacrificing the richness that oil normally brings plus they create an amazing creaminess.  Spring might be right around the corner but there is still plenty of time to enjoy this amazing dish!

~Sarah

Ingredients:

For the soup:

For the optional toppings and garnish:

  • Daiya Cheddar Cheese
  • finely chopped chives or parsley
  • fingerling potatoes, diced and roasted
  • caramelized onions
  • sautéed mushrooms
  • diced tomatoes
  • sautéed or roasted broccoli
  • chopped Italian Sausages

Preparation:

  1. Place your peeled potatoes in a large pot of cold water.  Bring to a boil and cook until the potatoes are tender.
  2. Drain the water and potatoes from the pot and set the potatoes aside.
  3. Return the pot to the stove and add the vegetable broth.  Heat on medium high heat.  Add in the almonds and let them soften in the broth for about 5 minutes. Reduce the heat if needed to keep the broth from boiling.
  4. Add the potatoes, nutritional yeast, salt and Earth Balance (if using).  Stir well and remove from heat.
  5. Using a handheld blender (you can also transfer the ingredients to a high powered blender) process until you have a thick and creamy consistency.  Reheat if necessary before serving.
  6. Ladle the soup into bowls and load with any of the optional garnishes and toppings that you’d like.  Enjoy!

Yield:

Makes 6-8 servings.

Notes:

This soup makes for excellent leftovers.  It’s best when storing the leftovers to keep the soup and the garnishes/toppings separate.  The soup will keep for up to 5 days in the fridge.

Hot and Sour Soup

Jan 21 2014 by | Comments (0)
FavoriteLoadingAdd to Recipe Box

Hot and Sour Soup

I think I eat some type of mushrooms at least once every day. They are one of my favorite foods and can be so versatile. Sometimes they are in the background and sometimes the star as in this Hot and Sour Soup. Rich broth with contrasting flavors of hot and sour, swimming with mushrooms and ending with a bite of the clean cool crunch of daikon to balance it all out.

No need to get take out that is probably loaded with ingredients you don’t want to know about. This soup is so quick and easy you will probably have it done in less time than it would take to go out and get some anyway, so stay inside where it’s warm and enjoy.

Kristy

Ingredients:

  • 2 cups sliced cremini mushrooms
  • 1 cup sliced shitake mushrooms (remove stems first)
  • 1 cup shelled edamame, if frozen thaw first
  • 4 cups mushroom broth
  • 4 tbsp Chicken-less Bouillon and Seasoning
  • 2 cloves garlic, minced
  • 2 tbsp grated fresh ginger
  • 2 tbsp soy sauce
  • 2 tbsp apple cider vinegar
  • 1-2 tbsp chili paste (use your favorite brand or you can make your own – see notes below)
  • 1 tsp sesame oil
  • 1/2 cup thinly sliced matchsticks of daikon
  • 1/2 cup thinly sliced chives or green onions, green part only

Preparation:

  1. Place all of the ingredients except the daikon and chives in a large soup pot. Heat to a simmer, cover and cook 25-30 minutes or until the mushrooms are tender. You could also make this soup in a slow cooker set on low for 4-6 hours.
  2. Place 1/4 of the daikon in each bowl and pour the hot soup over the top. Garnish with chives or green onions.

Yield:

Makes 4 servings

Notes:

Store leftover soup in an airtight container in the refrigerator for 2-3 days. To make your own chili paste soak 5-6 ancho chilies (stems and seeds removed, 14-16 arbol chilies (stems and seeds removed) in 2-3 cups boiling water for 30 minutes or until soft. Drain, reserving 1 1/2 cups of the liquid and place the chilies and reserved liquid into a blender with 2-3 cloves garlic and 1/2 tsp salt. Blend until smooth. Chili paste can be spooned into ice cube trays and frozen. Remove from the trays and store in a zip top freezer bag in the freezer for later use.

Red Lentil Coconut Curry

Dec 09 2013 by | Comments (1)
FavoriteLoadingAdd to Recipe Box

 Red Lentil Coconut Curry

The temperatures have been cold across the country, even here in SoCal and that makes me crave something warm and filling to eat. That being said I would prefer warm and filling to heavy and full of fat so I lightened up this coconut curry with coconut water rather than coconut milk. It still has that distinctive coconut flavor without the fat from the milk. The sweet potatoes and lentils cook into a creamy perfection and the fragrant curry spices warm and comfort your senses. Curry spices are one of those things that people seem to either love or hate but that doesn’t have to be the case. I’m no expert on curry spices but from everything I know about them they can be as varied as you want them to be. If you haven’t found a pre made mix then make one of your own with the spices you prefer. There are many different recipes available and it’s so easy make. Most of the ingredients used can be purchased in small quantities in bulk so you don’t have to spend a fortune on a ton of different spices. Give it a try and see how delicious and comforting this dish can be on a cold winters day.

Kristy

Ingredients:

  • 2 tbsp coconut oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 1 medium sweet potato, peeled and diced
  • 1 tsp salt, divided
  • 2 cloves garlic, minced
  • 1 tbsp freshly grated ginger
  • 2 tsp Madras curry powder
  • 1 kaffir lime leaf (optional but good)
  • 1 14.5 ounce can petite diced tomatoes (fire roasted if you can find them)
  • 2 cups vegetable broth
  • 12 oz raw young Thai coconut water
  • 1 cup red lentils
  • 2 cups cooked brown rice
  • 1 cup finely julienned kale or spinach
  • 1 lemon, quartered

Preparation:

  1. Heat the oil in a soup pot or dutch oven over medium high heat. Add the onion, carrots, sweet potato and 1/2 tsp salt. Cook 5-7 minutes or until the onions are softened.
  2. Add the garlic, ginger and curry powder. Cook another 1-2 minutes. Stir in the tomatoes, broth, coconut water, lentils, lime leaf and remaining 1/2 tsp salt.
  3. Bring to a boil, cover and reduce heat to a simmer. Cook 30-40 minutes or until the liquid has been absorbed. Remove the lime leaf.
  4. To serve spoon the curry into a bowl and top with 1/2 cup rice and 1/4 cup kale. Serve with a lemon wedge. Squeeze the lemon juice over the curry, stir and enjoy.

Yield:

4 healthy servings

Notes:

Store leftovers in an airtight container in the refrigerator for up to 5 days. Keep the rice, kale and lemon separate and add before serving.

Our Favorite Classic Chili

Nov 11 2013 by | Comments (0)
FavoriteLoadingAdd to Recipe Box

Our Favorite Classic Chili

Chili is one of my all time favorite meals. I can eat it in a bowl with chopped cilantro and a dollop of soy yogurt, or over a crispy bed of romaine lettuce, a sprinkle of Daiya cheddar shreds and a few crushed tortilla chips, or spooned over a baked potato or mixed with pasta and Daiya pepperjack shreds. I love to make a big pot of it and then look forward to all the delectable meals I am going to enjoy over the coming week.

Chili really lends itself to ingredients that create a rich umami taste. What is umami? Well, it’s the flavor sensation that accompanies eating foods rich in glutamate. Glutamate is an essential component of protein, L-glutamate or glutamic acid. Umami is sometimes referred to as the fifth taste sensation after sweet, sour, bitter and salty.

Toasted walnuts and earthy mushrooms combine to create that savory umami flavor that usually comes from the traditional use of meat. Using whole dried chili peppers to create a flavorful chili sauce  is well worth the extra few steps to takes to prepare it and it makes enough for at least 2 batches of chili depending on your heat preference. So get your soup pot out and get ready to make the best classic chili you’ve ever tasted and see why it will soon be your favorite classic chili too.

Kristy

Ingredients:

  • 1/2 cup walnuts, toasted
  • 8-10 cremini mushrooms, roughly chopped
  • 5-6 dried ancho chiles
  • 16-18 dried arbol chiles
  • 2-3 cups boiling water
  • 3 cloves garlic, minced
  • 1 1/2 tsp sea salt, divided
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 tsp mexican oregano (or sub with regular oregano)
  • 2 tsp ground cumin
  • 2 tbsp coconut aminos or soy sauce
  • 43.5 (three 14.5 oz cans)-56 ounces (two 28 oz cans) fire roasted diced or crushed tomatoes, whichever you prefer (or sub with regular diced or crushed tomatoes)
  • 15 ounces kidney or pinto beans, drained
  • Toppings (optional) soy yogurt, daiya cheese shreds, diced avocado, or cilantro

Preparation:

  1. Place the walnuts into the bowl of a food processor and process until finely ground. Transfer to a bowl and set aside.
  2. Place the mushrooms in the food processor and process until ground.
  3. Break the tops off the chiles and remove the seeds. Place in a bowl and cover with boiling water. Soak 30 minutes.
  4. Heat oil in a dutch oven or large soup pot and heat over medium high. Add the onions and 1 tsp salt. Cook until tender about 5-6 minutes. Add the ground mushrooms, oregano, cumin and coconut aminos and cook an additional 4-5 minutes.
  5. While the mushrooms cook transfer the soaked chiles to the food processor along with 1 1/2 cups soaking liquid, garlic and remaining 1/2 tsp salt. Process until smooth. Set aside.
  6. Stir the ground walnuts into the pot with the onions and mushrooms. Cook 1-2 minutes.
  7. Stir in the tomatoes, beans and 1/2 the chili sauce mixture or to taste (start with less, taste and add more if desired). Bring to a simmer, cover and cook 15-20 minutes.
  8. Serve with toppings of choice.

Yield: Make 8-10 cups

Notes:

Store leftover chili in the refrigerator for up to 5 days or divide into freezer safe containers and freeze for up to 3 months.

 

 

Throwback Thursday: One Pot Miso Soup

Nov 07 2013 by | Comments (0)
FavoriteLoadingAdd to Recipe Box

One Pot Miso Soup

‘Tis the season – no, not that season – cold and flu season!  As the weather gets colder and people stay inside more it’s only a matter of time before all those yucky germs find their way to you and you end up sniffling and sneezing.  This nourishing miso soup is just what your body needs to heal.  Miso is known for it’s healing properties and the warmth of the soup will help soothe your aches and pains.  Stay healthy and enjoy!

~Sarah

Ingredients:

  • 1 onion, diced
  • 2 carrots, diced
  • 1-2 stalks celery, diced
  • 4 cups low sodium vegetable broth
  • 4 tbsp fermented organic miso (more or less to your taste)
  • 2 tbsp Wakame flakes, rinsed, soaked and drained (optional)
  • 1 block medium-firm tofu, diced (optional)
  • 1/2 cup mushrooms, sliced (optional)
  • 1 potato, cubed (optional)
  • 1/2 snow peas (optional)
  • 1/2 shredded cabbage (optional)
  • 1/4 cup daikon, thinly sliced in matchsticks (optional)

Preparation:

  1. In a stock pot or dutch oven saute onion, carrots and celery until they begin to turn translucent, then add any additional prepared vegetables, saute until tender.
  2. Add broth, wakame and tofu, cover and simmer for 5-10 minutes.
  3. After the heat is turned off add miso and stir to dissolve.
  4. Garnish with thinly sliced green onion, grated carrot or minced fresh ginger.

Yield:

Makes approximately 6 cups.

Notes:

Store leftover soup in an airtight container in the fridge for up to 5 days.  You can also freeze for up to 3 months.

Slow Roasted Tomato Soup

Sep 23 2013 by | Comments (2)
FavoriteLoadingAdd to Recipe Box

Slow Roasted Tomato Soup

Forget the spoon, I just want to pick up the bowl and drink this soup. Slow roasted tomatoes give this soup it’s dark, rich and full-bodied flavor. It’s a soup that will accommodate your adult taste for something more than the tomato soup you grew up dunking your crackers in. Gather the last of the tomatoes from the garden and cook up some of this deliciously robust soup for yourself and see how easy and satisfying it is.

Kristy

Ingredients:

  • 5 pounds any variety fresh tomatoes, cut in quarters if large, half for medium and leave whole if using grape or cherry
  • 3 tbsp olive oil, divided
  • 1 1/2 tsp sea salt
  • 1/2 black pepper
  • 1 medium onion diced (about 1 cup)
  • 1 stalk celery, diced
  • 1 clove garlic, minced
  • 1/2 cup red wine
  • 4 cups low sodium vegetable broth
  • 1 bunch basil, roughly chopped (about 1/3 cup when chopped)

Preparation:

  1. Preheat oven to 300 degrees. Place the tomatoes on a baking sheet(s) and drizzle evenly with 2 tbsp of olive oil and 1/2 tsp salt. Place in the oven and roast for approximately 2 hours or until the tomatoes are caramelized, the juice has thickened and is a rich brown color. If using grape or cherry tomatoes this may take less time. Add a little of the broth to the baking sheet to help soak up and loosen the browned bits. Set aside.
  2. In a large pot or dutch oven heat the remaining oil over medium high heat. Add the onion, celery, garlic, remaining 1 tsp salt and pepper. Sauté 8-10 minutes or until the vegetables are tender.
  3. Add the wine and cook until reduced. Add the tomatoes and broth. Bring to a boil. Cover and reduce heat to a simmer. Cook 30 minutes.
  4. Add the basil and then puree with an immersion blender or blend in a food processor or blender until desired consistency.

Yield:

Makes approximately 8 cups

Notes:

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Onion and Green Garlic Soup

May 20 2013 by | Comments (0)
FavoriteLoadingAdd to Recipe Box

Onion and Green Garlic Soup

What is green garlic you ask? Green garlic is young garlic that is harvested usually in the spring before the cloves have matured. It looks similar to a scallion with a white bulb and green stalks. The flavor is still very much a garlic flavor but is milder and less bitter. The bulb as well as the stalks can be used in the same way as mature garlic but with a slight variance in the resulting flavor.

Onion and garlic are a perfect combination of flavors and this recipe showcases the fresh mild flavor of green garlic when combined with the sweet caramelized onions and fennel.

Kristy

Ingredients:

  • 3 tbsp olive oil, divided
  • 2 large yellow onions, halved and thinly sliced
  • 1 fennel bulb, trimmed and thinly sliced
  • 2 green garlic bulbs including green stalks (use 2 cloves garlic, minced if green garlic isn’t available)
  • 1/4 cup dry white wine
  • 1/4 cup coconut aminos or tamari sauce (gluten free if needed)
  • 1 tsp Worcestershire sauce (gluten free if needed)
  • 1 tsp thyme
  • 1 tsp sea salt or to taste
  • 1/2 tsp ground white pepper
  • 2 bay leaves
  • 6 cups vegetable broth
  • 4 one inch thick slices of a whole grain baguette (gluten free if needed)
  • 1/2 – 1 cup daiya mozzarella cheese shreds (optional)

Preparation:

  1. Heat a large soup pot over medium high heat. Add 2 tbsp oil, onions and fennel. Cook stirring occasionally until the onions and fennel have softened. Lower heat add the garlic and continue to cook, stirring occasionally until the onions are a rich golden brown, approximately 30-40 minutes.
  2. Add the wine, coconut aminos and Worcestershire sauce. Simmer 4-5 minutes until the liquid has reduced to about half.
  3. Add the thyme, salt, pepper, bay leaves and vegetable broth. Bring to a boil, lower heat, cover and simmer 10-15 minutes.
  4. While the soup is simmering heat the oven to 300 degrees. Brush the baguette slices with the remaining 1 tbsp oil (omit if using cheese). Place on a baking sheet and bake 4-5 minutes, flip over and bake 4-5 minutes more until crisp and lightly browned. If using cheese sprinkle evenly over the toasted baguettes and return to the oven until melted.
  5. Remove the bay leaves and spoon soup into bowls. Top each with a toasted baguette and serve.

Yield:

Makes approximately 8 cups.

Notes:

Store leftovers in an airtight container for up to 5 days.

Loaded Baked Potato Soup

Mar 04 2013 by | Comments (0)
FavoriteLoadingAdd to Recipe Box

Loaded Baked Potato Soup

This is without a doubt the best soup I’ve ever had and I’ve had a lot of soup in my lifetime.  I’m in love with the creamy smooth texture, the simple yet comforting flavor and the garnishes – yummy!  I love that each person can make this soup be whatever they want.  I love it topped with roasted fingerling potatoes, a sprinkle of Daiya cheese and dash of chives.  My husband loaded his soup with Italian Sausages, caramelized onions and sautéed mushrooms.  No matter how you serve it up it’s bound to be delicious!  This soup is also oil free for those that follow a low or no oil diet.  Almonds take the place of the oil without sacrificing the richness that oil normally brings plus they create an amazing creaminess.  Spring might be right around the corner but there is still plenty of time to enjoy this amazing dish!

~Sarah

Ingredients:

For the soup:

For the optional toppings and garnish:

  • Daiya Cheddar Cheese
  • finely chopped chives or parsley
  • fingerling potatoes, diced and roasted
  • caramelized onions
  • sautéed mushrooms
  • diced tomatoes
  • sautéed or roasted broccoli
  • chopped Italian Sausages

Preparation:

  1. Place your peeled potatoes in a large pot of cold water.  Bring to a boil and cook until the potatoes are tender.
  2. Drain the water and potatoes from the pot and set the potatoes aside.
  3. Return the pot to the stove and add the vegetable broth.  Heat on medium high heat.  Add in the almonds and let them soften in the broth for about 5 minutes. Reduce the heat if needed to keep the broth from boiling.
  4. Add the potatoes, nutritional yeast, salt and Earth Balance (if using).  Stir well and remove from heat.
  5. Using a handheld blender (you can also transfer the ingredients to a high powered blender) process until you have a thick and creamy consistency.  Reheat if necessary before serving.
  6. Ladle the soup into bowls and load with any of the optional garnishes and toppings that you’d like.  Enjoy!

Yield:

Makes 6-8 servings.

Notes:

This soup makes for excellent leftovers.  It’s best when storing the leftovers to keep the soup and the garnishes/toppings separate.  The soup will keep for up to 5 days in the fridge.

FavoriteLoadingAdd to Recipe Box

Creamy Carrot, Cauliflower and Ginger Soup

If you want to make a creamy soup there are several ways you can go. Milk of course is the obvious choice thickened with a roux but there are several other more nutritious options that I prefer. Beans, cashews, potatoes or as in this recipe, cauliflower, because while each thicken and add texture they also add more nutrition and flavor. Roasting the carrots and cauliflower increases the flavor even further bringing out the caramel like sweetness of the vegetables.

Sweet, savory and lightly delicious this creamy soup is just the  thing to keep the spring chill at bay without weighing you down.

Kristy

Ingredients:

  • 1 head cauliflower, cut into 1-2 inch pieces
  • 6-7 large carrots, peeled or unpeeled – your choice, cut into 1 inch pieces
  • 1/2 medium onion, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 1 inch piece ginger, peeled and minced
  • 2 1/2 tbsp olive oil, divided
  • 5 cups low sodium vegetable broth
  • 1 tsp sea salt or to taste
  • 6 tbsp chives, thinly sliced

Preparation:

  1. Preheat oven to 400 degrees.
  2. Toss the carrots and cauliflower in 2 tbsp oil and lay in a single layer on a baking sheet. Sprinkle with 1/2 tsp salt. Roast 30 minutes or until the carrots are tender and the cauliflower is just beginning to brown around the edges.
  3. When the vegetables are done roasting heat the remaining oil in a large soup pot over medium high heat. Add the onions, celery and remaining 1/2 tsp salt. Cook 3-5 minutes or until the onions are tender. Add the garlic and ginger and cook another 2-3 minutes.
  4. Add the roasted vegetables to the pot along with the vegetable broth. Bring to a boil, cover and lower heat to a simmer. Simmer 10 minutes.
  5. Remove from the heat and with a stick blender blend until smooth or blend in batches in a food processor or blender.
  6. Spoon into bowls and garnish with chives.

Yield:

Makes 8 cups.

Notes:

Leftover soup can be stored in an airtight container in the fridge for up to 5 days.

Simple Split Pea Soup

Jan 16 2013 by | Comments (0)

Simple Split Pea Soup

It has been downright cold here this past week which would probably explain why we’ve been featuring soups so much lately.  I love split pea soup but I don’t make it that often and I’m not sure why.  This recipe is so super simple yet flavorful and it won’t leave you feeling weighed down.  Luckily I made a super big batch and I’ll have plenty of soup to last me the rest of the winter.

~Sarah

Ingredients:

  • 2 tbsp olive oil
  • 2 large onions, chopped
  • 2 cups dried green split peas, debris removed and rinsed
  • 8 cups low sodium vegetable stock or water
  • juice from 1/2 lemon
  • zest from 1 lemon
  • sea salt to taste

Preparation:

  1. In a large soup pot over medium high heat add the olive oil and onions.  Sprinkle with sea salt and stir.
  2. Cook the onions until they soft and translucent, about 10-12 minutes.
  3. Add the split peas and stock and bring to a boil.  Reduce to a simmer and cook for about 45-60 minutes or until the peas are tender.
  4. Remove from heat and using an immersion blender, process the soup until smooth (I like just a bit of texture so I stop blending right before it’s completely smooth).  *Be careful when using an immersion blender in hot liquids – be sure to follow the manufacturer’s instructions. (You can also transfer the soup to a blender and working in batches process until smooth)
  5. Stir in the lemon juice and add sea salt to taste.
  6. Garnish with lemon zest and enjoy!

Yield:

Makes approximately 14-16 cups.

Notes:

Leftover soup can be stored in the fridge for up to 5 days or in freeze safe containers in the freezer for up to 6 months.