soups

Thai Tofu Noodle Soup

Ingredients

  • 1 tablespoon coconut oil
  • 1 cup sliced yellow onion
  • 1 cup sliced celery, cut diagonally into 1-inch pieces
  • 1 cup sliced carrot, cut diagonally into 1-inch pieces
  • 1 1/2 tablespoons trimmed and minced lemongrass
  • 2 teaspoons peeled and minced fresh ginger
  • 2 cloves garlic, peeled and minced
  • 4 cups vegetable broth
  • 1 3-ounce package udon noodles
  • 1 cup frozen snow peas, whole or halved
  • 8 ounces extra-firm tofu, cubed
  • 1 tablespoon tamari

Heirloom Tomato Gazpacho

Ingredients

2 pounds ripe heirloom tomatoes, roughly chopped

1 cucumber, seeds removed, roughly chopped

1 small red onion, chopped

1 green bell pepper, chopped

2 tablespoons minced garlic

1 jalapeño pepper, chopped

1 cup cubed bread (French or rustic bread)

2 tablespoons red wine vinegar

2 tablespoons lime juice

4 tablespoons olive oil

2 tablespoons chopped fresh cilantro

Roasted Beets and Fennel Soup

Ingredients: Serves 6. Prep time: 40 minutes active; 90 minutes total.
2 pounds medium beets, washed, unpeeled and trimmed
2 tablespoons olive oil
2 cups diced yellow onion
2 cups diced fennel bulb
2 teaspoons minced garlic
4 cups vegetable broth
1 cup orange juice
Salt and black pepper to taste

Avgolemono

 

Ingredients

  • 2 teaspoons olive oil
  • 1 cup diced yellow onion
  • 2 tablespoons minced garlic
  • 1/2 cup uncooked long grain white rice
  • 6 cups chicken broth
  • 2 eggs, lightly beaten
  • 1/2 cup fresh lemon juice
  • 2 cups cooked, shredded chicken
  • Salt and black pepper to taste
  • 2 tablespoons minced parsley

Preparation

Parsnip Apple Soup

Ingredients

  • 2 tablespoons vegetable oil
  • 3 cups diced yellow onion (1 medium onion)
  • 1 1/2 pounds parsnips, peeled and diced
  • 2 cups peeled and diced apple
  • 2 teaspoons ground coriander
  • Salt
  • 4 cups vegetable broth
  • 1 cup heavy cream or milk
  • 1/2 cup minced parsley
  • Ground black pepper
  • 4 ounces chèvre (optional)

Preparation

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