This soup is quick and super tasty – made with staples from the pantry!
- 2 tbsp coconut oil
- 1 yellow or white onion, sliced thin
- 1 tsp salt
- 2 tsp curry powder
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 28 oz can tomatoes
- 1 can light coconut milk
In a medium saucepan, heat oil over medium heat, add onions, reduce to low and cook covered until soft, about 15 minutes. Stir in the spices and cook for 1 minute until fragrant. Stir in the tomatoes with juice and 4 c water. Bring to a boil and the lower to a simmer for 20 minutes.
Transfer to a blender or use an immersion blender and blend till smooth.
Return to pan, stir in coconut milk and cook over low heat for 10 minutes.
This soup is so good! I had cubed butternut squash on hand, you could also use tofu.
- 1 tbsp vegetable oil
- 12 oz butternut squash, cubed
- 8 oz shiitake, sliced thin
- 3 stalks lemon grass, trimmed to bottom 4 inches
- 2 inches of ginger, peeled
- 2 cloves garlic
- 3 tbsp Thai red curry paste
- 6 c veggie stock
- 3 tbsp fish sauce or vegan substitute
- 2 cans coconut milk
- 12 oz spinach
- 3 tbsp lime juice
- 1/2 c cilantro
- 6 scallions, sliced thin
Heat oven to 450, spread squash on a baking sheet and spray with oil. Bake for 20 minutes until golden and soft.
In a food processor finely chop lemon grass, ginger and garlic.
In a large stock pan heat the oil over medium heat. Add mushrooms, lemongrass, ginger and ginger, cook for 30 seconds. Add curry and cook another 30 seconds, stir in broth and fish sauce and cook for 20 min.
Stir in coconut milk, squash, spinach, and lime juice, simmer for 5 min. Serve topped with cilantro and onions.
It’s spring and the Hayward Farmers Market is brimming with load of gorgeous limited time produce, which means I buy things that aren’t on my list, and I end up with too many veggies at the end of the week. This week I turned all the spring extras into this heavenly soup. If you don’t have spring onions, use a like white onion, if you don’t have green garlic, use a couple cloves of garlic, just remove the green germ (it makes the garlic taste bitter). It’s cooking so have fun! If you want to be fancy steam the tips and serve them on top of the soup with a dallop of creme fraiche.
- 3 – 4 spring onions, sliced thin
- 3 – 4 bulbs green garlic, sliced thin
- 2 – 3 thin leeks, sliced thin
- 2 – 3 tbsp olive oil
- 2 bunches of asparagus, sliced thin
- 1 quart vegetable stock
- 2 c water
- Salt and pepper
- Truffle oil
In a large pot, heat 2 tbsp oil over medium heat, add onions, garlic and leeks, sauté until soft, adding addition olive oil if needed. Stir in asparagus, stock, water and season with salt and pepper. Bring to a boil, then reduce to simmer and cover. Cook for 30 – 40 minutes, until asparagus is soft. Use an immersion blender to purée. Drizzle with a little truffle oil and voila!
This soup is so good and filling! Leave out the Pancetta and it’s vegan. TJs sells mirepoix already chopped!
- 1 tbsp dried porcini
- 1 c hot water
- 4 oz diced Pancetta
- 2 pieces celery, minced
- 2 carrots, minced
- 1 onion, minced
- 1 lb chickpeas, soaked overnight
- 1 28 oz can chopped tomatoes
- Olive oil or truffle oil for drizzling
- 10 oz frozen Porcini mushrooms
Pour 1 c of boiling water over the Porcini mushrooms. Let soak 30 min. Reserve the liquid for the soup, if it’s gritty, drain through a coffee filter. Chop the mushrooms.
In a multicooker, add Pancetta and mirepoix (celery, carrots and onion) cook over medium heat until soft. Stir in Chickpeas with liquid, mushrooms with liquid, tomatoes and cook on low for 4 hours on low or 2 on high.
Use an immersion blender to purée until smooth. Ladle into bowls and drizzle with olive oil.
This one comes from Food and Wine Magazine. If you are vegan leave out the meatballs. Also note, the split peas need to soak over night.
- 2 tbsp olive oil
- 1 yellow onion, thinly sliced
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 3/4 c short-grain white rice
- 3/4 c dried green split peas, soaked overnight and drained
- 2 c finely chopped parsley leaves and tender stems
- 2 c finely chopped cilantro leaves and tender stems
- 1/2 c finely chopped mint leaves
- 2 tbsp pomegranate molasses, plus more as needed
- 1 small yellow onion, grated
- 1 lb ground lamb
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1 tbsp dried mint
- 1 large onion, thinly sliced
- Olive oil spray
Make the soup In a large enameled cast-iron casserole, heat the olive oil. Add the onion, cinnamon and turmeric and cook over moderate heat, stirring occasionally, until the onion is beginning to soften, 5 minutes. Add the rice, split peas and 10 cups of water and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the rice and peas are tender and the soup is quite thick, 1 1/2 to 2 hours. Add the scallions, parsley, cilantro and mint and simmer for 30 minutes. Stir in the pomegranate molasses and season with salt.
Make the meatballs In a medium bowl, combine all of the ingredients. Roll rounded teaspoons of the ground lamb into balls. Add the meatballs to the soup and simmer until cooked through, 10 minutes. If the soup is getting too thick, add water.
Preheat oven or air fryer to 350. Make the onions. In a bowl spray onions and toss to coat. Spread on a baking sheet or place in air frye and cook 15 minutes or until crispy, tossing several times.
Fill bowl with soup, top with onions and drizzle with Pom molasses.
Serves 6 – 8.
This soup is made from pantry staples, so it is perfect for one of those night when you don’t want to cook, it is so good and so easy you’ll want put it in regular rotation. It’s vegan too!!
- 2 tbsp coconut oil or olive oil
- 1 medium onion, sliced thin
- 2 garlic cloves, finely chopped
- 1 2½-inch piece ginger, peeled, finely grated
- 2 tbsp curry powder
- ¼ tsp crushed red pepper flakes
- 1 c red lentils
- 2 a 14.5-ounce can crushed tomatoes
- Salt, freshly ground pepper
- 1 13.5-ounce can unsweetened coconut milk, shaken well
- Lime wedges (for serving)
- ½ c finely chopped cilantro
- 1/2 c basil, chopped
- 1/4 c roasted peanuts, chopped
Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, coconut milk , a generous pinch of salt, and 2½ cups water; season with pepper. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.
To serve, divide soup among bowls. Top with basil, peanuts and cilantro. Serve with lime wedges.
So easy and so yummy.
- 2 lb English hot house cucumbers, chopped
- 2 cloves garlic
- 2 c arugula
- 2 c mixes herbs: basil, cilantro, parsley or mint
- 3 tbsp sherry vinegar
- 1/2 c olive oil
Combine in a blender and purée till smooth. Chill for at least 4 hours.
Makes about 6 c.