My kids are really very cheerful about eating vegetables, it must be said. There was no magic trick that we performed, aside from a) serving them a wide variety of vegetables all through their lives and b) eating a wide variety of vegetables ourselves. So all three of my kids were very enthusiastic about this soup, while your kids might not be. It's a VERY yummy soup - flavourful and creamy and good - so perhaps your munchkins will love it, too.
Heat up some olive oil in a largish saucepan. Chop up an onion and cook until soft in the oil. Add:
1 head of chopped cauliflower
2 cups chicken or vegetable broth
2 cups milk (I used a bit of cream as well that I had in the fridge and it was very nice)
And that's it! Let it simmer until it's tender, which should take about 15 minutes. Now you're going to pureer it in batches in your blender or with an immersion blender. Add salt and pepper to taste and serve. You can grate some Cheddar on top if you like.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Sunday, March 23, 2008
Monday, February 11, 2008
Hamburger Vegetable Soup
A friend who was from Down South (aka Toronto) was over one time and another friend brought over some hamburger soup for lunch - and my southern friend had NEVER had any! Hamburger soup, apparently, is a rare thing down there. I don't know why - it's pretty yummy AND it's cheap.
Brown a package of ground beef in a Dutch oven and drain off all of the goop.
Add 28 ounces of beef broth (two cans), 2 cups of water, 1 can of diced tomatoes, 3 chopped celery ribs, 2 large peeled and chopped carrots, 2 sliced onions, one peeled and cubed potato, 2 tsp. dried tarragon, 1 tbsp garlic powder, and 1/8 tsp pepper. If you want to add a sprinkle of salt, you can.
Bring to a boil, and then reduce heat, cover and simmer for half an hour or until the vegetables are tender, stirring occasionally. Cook 3/4 cup of mararoni until tender, strain, and stir into the soup, heating for a few minutes.
Makes 8 servings.
Brown a package of ground beef in a Dutch oven and drain off all of the goop.
Add 28 ounces of beef broth (two cans), 2 cups of water, 1 can of diced tomatoes, 3 chopped celery ribs, 2 large peeled and chopped carrots, 2 sliced onions, one peeled and cubed potato, 2 tsp. dried tarragon, 1 tbsp garlic powder, and 1/8 tsp pepper. If you want to add a sprinkle of salt, you can.
Bring to a boil, and then reduce heat, cover and simmer for half an hour or until the vegetables are tender, stirring occasionally. Cook 3/4 cup of mararoni until tender, strain, and stir into the soup, heating for a few minutes.
Makes 8 servings.
Thursday, February 7, 2008
Spanish Lentil and Sausage Soup
This recipe came from Sacramental Magic in a Small-Town Cafe by Peter Reinhart, who is best known for his breadmaking books. It's out of print now, but there are lots of copies for sale on Amazon. It came out in the early 1990s and was responsible for me learning how to make certain now-essential recipes in my repetoire - my black bean chili AND my carnivore's chili, my tabbouleh, my chicken salad recipe AND my favorite brownies all came from this cookbook. But like many things that were very important to us when we were younger, this cookbook doesn't see the light of day much now.
There are lots of notes attached to my copy of this recipe - I always use one drained can of lentils, but you certainly could add lentils that you cooked yourself. 2 cups of cooked lentils should be just about perfect.
And if you're wanting a vegetarian version of the soup, that's easy too - just add paprika, cayenne, black pepper and a little bit of vinegar to get the right spice balance.
2 pounds spicy sausage - not the pre-cooked kind - cut up into small pieces.
2 onions, diced
8 cloves of garlic, minced
8 cups packed fresh spinach or 2 of those little boxes of frozen chopped spinach
1 can diced tomatoes (the 28 oz size)
1 can lentils or 2 cups cooked lentils
cilantro for garnish, if you like.
In a heavy soup pot, saute the sausage until brown. Take out the sausage and add the onions and garlic - cook those until the onion is transclucent. Stir the sausages back in and add the spinach , lentils and tomatoes and let the soup simmer for ten minutes or so. Garnish each serving with cilantro, if you like.
There are lots of notes attached to my copy of this recipe - I always use one drained can of lentils, but you certainly could add lentils that you cooked yourself. 2 cups of cooked lentils should be just about perfect.
And if you're wanting a vegetarian version of the soup, that's easy too - just add paprika, cayenne, black pepper and a little bit of vinegar to get the right spice balance.
2 pounds spicy sausage - not the pre-cooked kind - cut up into small pieces.
2 onions, diced
8 cloves of garlic, minced
8 cups packed fresh spinach or 2 of those little boxes of frozen chopped spinach
1 can diced tomatoes (the 28 oz size)
1 can lentils or 2 cups cooked lentils
cilantro for garnish, if you like.
In a heavy soup pot, saute the sausage until brown. Take out the sausage and add the onions and garlic - cook those until the onion is transclucent. Stir the sausages back in and add the spinach , lentils and tomatoes and let the soup simmer for ten minutes or so. Garnish each serving with cilantro, if you like.
Monday, November 5, 2007
Sweet Potato Soup
I make this about 3 times a month - it's very standard lunch fare at the Beck house.
1 tbsp vegetable oil
1 small onion, chopped
6 cups chicken stock
2 large sweet potatoes, peeled and chopped
1/2 tsp ground nutmeg
1/4 tsp black pepper
In a large saucepan, warm oil over medium-heat. Add onions and saute for 2 to 3 minutes or until onions are soft and translucent. Add chicken stock, sweet potatoes, nutmeg and pepper.
Cover and bring to a boil; reduce heat and simmer for 25 minutes or until potatoes are tender.
Remove soup from heat and, in batches, puree soup in a blender or food processor until smooth. Return soup to saucepan and heat to serving temperature.
1 tbsp vegetable oil
1 small onion, chopped
6 cups chicken stock
2 large sweet potatoes, peeled and chopped
1/2 tsp ground nutmeg
1/4 tsp black pepper
In a large saucepan, warm oil over medium-heat. Add onions and saute for 2 to 3 minutes or until onions are soft and translucent. Add chicken stock, sweet potatoes, nutmeg and pepper.
Cover and bring to a boil; reduce heat and simmer for 25 minutes or until potatoes are tender.
Remove soup from heat and, in batches, puree soup in a blender or food processor until smooth. Return soup to saucepan and heat to serving temperature.
Friday, November 2, 2007
Gypsy Soup ala Me
I came up with this one day when my fridge was out of everything the Moosewood recipe called for. I actually went back a while later and did the real recipe and didn't like it as much...
- cook 2 cups chopped onions, 2 cloves minced garlic and 2 cups sweet potatoes (ALSO: I FORGOT: one chopped red pepper!) in vegetable oil for five minutes or so.
Add 2 tsp paprika, 1 tsp basil, 1 tsp salt, a dash of cinnamon, a dash of cayenne, one bay leaf and 3 cups chicken stock (the recipe calls for water, vegetarian readers!).
Throw in a couple of handfulls of red lentils (unless your hands are the size of baseball gloves, in which case you might only want to throw in one handful. But they're probably not.) Simmer for half an hour or so, stirring occasionally. When your lentils are cooked and your sweet potatoes are mushy, voila, you have lunch!
(adapted from a Moosewood Recipe)
- cook 2 cups chopped onions, 2 cloves minced garlic and 2 cups sweet potatoes (ALSO: I FORGOT: one chopped red pepper!) in vegetable oil for five minutes or so.
Add 2 tsp paprika, 1 tsp basil, 1 tsp salt, a dash of cinnamon, a dash of cayenne, one bay leaf and 3 cups chicken stock (the recipe calls for water, vegetarian readers!).
Throw in a couple of handfulls of red lentils (unless your hands are the size of baseball gloves, in which case you might only want to throw in one handful. But they're probably not.) Simmer for half an hour or so, stirring occasionally. When your lentils are cooked and your sweet potatoes are mushy, voila, you have lunch!
(adapted from a Moosewood Recipe)
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