Broccoli Soup

This soup is so good and healthy!

  • 1 quart reduced sodium chicken broth, or vegetable broth
  • 1 medium onion, chopped
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 1 clove garlic, chopped
  • 5 c broccoli florets
  • 3 tbsp sour cream, plus optional more for garnish
  • ground black pepper to taste
  • 1/2 cup sharp cheddar cheese, shredded

In a stock pot, bring chicken broth, onions, carrots, garlic, and celery to a boil. Cover and simmer 5 minutes.

Add broccoli and pepper and cook, covered, 10 more minutes.

Add sour cream and puree soup with an immersion blender.

Adjust black pepper to taste and heat through over medium heat, stir in the cheddar cheese and serve.

Serves 4 – 6

Curried Coconut Soup

This is a simple almost vegan soup – use oil instead of butter and it’s vegan. I love the flavor of the spices and the coconut milk!

  • 2 tbsp butter or oil
  • 1 sweet onion, sliced thin
  • Salt
  • 1 1/2 tsp curry powder
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • 1 28 oz can tomatoes
  • 1 can light coconut milk

In a stock pot, heat butter or oil over medium heat and melt butter. Add the onion and 1/2 tsp salt. Reduce to medium-low and cook onions until tender, about 15 minutes.

Stir in the spices and cook for 1 minute until fragrant. Stir in tomatoes and 28 oz of water (use the can). Bring to a boil and simmer on medium high for 20 minutes.

Remove from heat. Use an immersion blender to purée the soup. Return to low heat and stir in coconut milk.

Serves 4 – 6.

Canh – Vietnamese Shrimp Soup

  • After all the holiday indulging I wanted something healthy and light. This soup is perfect! You can pretty much add any veggie that you have on hand.
    • 1/2 onion, sliced thin
      1 tbsp oil
      1 lb mushrooms, sliced thin
      Salt
      1 tbsp fish sauce
      3 bunches baby bok choy, chopped
      8 oz spinach
      2 c shredded carrot
      2 tbsp grated ginger
      1 lb shrimp, sliced down the middle
      3 scallions sliced thin
      1/4 daikon radish, sliced thin
  • Warm oil in a medium pot over medium heat, add the onion to the pot and cook until soft. Stir in mushrooms and cook until they release their liquid and start to brown.  Stir in 6 cups of water. Then season the liquid with salt and fish sauce.

    Crank up the heat to bring things to a boil and vigorously cook for 3 to 5 minutes to develop a little flavor. Add the bok choy, spinach and carrot, cook over medium heat for 5 minutes. Add ginger and shrimp. As soon as the shrimp looks opaque and cooked through, slide the pot to a cool burner and let it rest, uncovered, for 5 to 10 minutes.

    Top with scallions and daikon.

    Serves 4 – 6.

    Zuk and Basil Soup

    This soup is so easy to make and the basil really makes it special. I love it chilled but you can also eat hot.

    • 1 tbsp olive oil
    • 2 onions, sliced thin
    • Salt
    • 2 lb of zuks, rinsed, cut into small pieces
    • 1 qt chicken stock
    • 1/2 c firmly packed Basil

    Combine oil, onions and salt in a stock pot and cook over medium low heat until translucent, 5 – 8 min. Add zuks and stock and simmer for 15 min until tender.

    Remove from heat and purée until smooth in a blender or with a stick blender. Add basil purée till smooth and serve or chill.

    Serves 8.

    Coconut and Red Lentil Soup

    This is so good! It is from Crazy Sexy Kitchen!

    • 1 1/2 tbsp cumin seeds
    • 1 tbsp coriander seeds
    • 1 tbsp olive oil
    • 1 tbsp cayenne pepper
    • 1 onion, diced
    • 1 1/2 c red lentils
    • 4 c vegetable stock
    • 1 can lite coconut milk
    • 2 tbsp minced ginger
    • Salt and pepper to taste
    • 2 tbsp lemon zest
    • Juice of 2 lemons
    • 1/2 bunch cilantro, chopped
    • 1 avocado, diced

    Toast cumin and coriander I’m a dry pot. Place in a spice grinder and pulse till fine. Add oil to the pot and heat over medium, add the onions and spices and cook until the onions are spot.

    Add the lentils, stock, coconut milk, salt and pepper. Bring to a boil, then simmer for 40 – 50 minutes until thick. Remove from heat. Stir in lemon zest, juice and cilantro.

    Serve with avocado on top.

    Serves 8.

    Cauliflower Soup

    Simple and delish is how I describe this soup. I added a little truffle oil and green onions just cos I had them on hand.

    • 2 small heads of cauliflower, cut into florets
    • 1 onion, sliced thin
    • 4 cloves garlic
    • 1 qt veggie broth
    • 3 c water
    • Salt and pepper

    Toppings

    • Truffle oil
    • Scallions, sliced
    • Parmesan cheese or vegan parm

    Place all ingredients except toppings in a slow cooker. Cook for 6 hours. Blend with an immersion blender until smooth.

    Serve with toppings.

    Serves 4 – 6.

    Tuscan Bean and Fennel Soup

    This soup is so easy and tasty!

    • 1 fennel bulb, diced
    • 4 cloves garlic, minced
    • 2 15oz cans white beans
    • 1 bunch kale, steam removed and chopped
    • 2 tbsp olive oil
    • 1 can 28 oz tomatoes, topped
    • 1 15 oz diced tomaotes
    • 1 bay leaf
    • 1 qt veggie broth
    • 1/2 tsp red pepper flakes
    • 1 tsp dried basil
    • 1 tsp smoked paprika
    • Salt and pepper to taste
    • Parmesan rind (if vegetarian)

    In a large pot, heat oil and add fennel, cook over medium heat for 5 min. Add garlic, cook for 30 seconds. Add tomatoes, broth, beans, bay leaf, parm rind and spices. Cook for 20 – 40 minutes on low heat. Add kale and cook for 5 minutes until tender.

    Remove bay leaf and serve.

    Serves 6.

    Garlic Soup with Spinach

    This soup is so yummy and it’s vegan!

    • 6 c water
    • 6 cloves garlic, minced
    • 1 bay leaf
    • 1 sprig of sage and thyme
    • Salt an pepper
    • 4 oz shiitake mushrooms, sliced thin
    • 8 oz spinach
    • Croutons

    Combine water, garlic, bay leaf, herbs and salt in a large pot and bring to a boil. Reduce to simmer, cover and simmer for 20 minutes. Remove the bay leaf, stir in mushrooms and spinach and cook for 5 minutes on low heat.

    Serve with croutons.

    Serves 4 – 6.

    Tomato Tortilla Soup

    This is from Skinny Taste perfect for a chilly fall night!

    • 1 tbsp olive oil
    • 1 c celery finely chopped
    • 1 c carrot finely chopped
    • 1 c onion finely chopped
    • 4 c veggie broth
    • 1 1/2 c milk or nut milk
    • 28 oz can crushed tomatoes
    • 1/4 c chopped basil
    • 2 bay leaves
    • 1 package fresh tortellini
    • 1/3 c Parmesan cheese
    • Salt and pepper
    • 4 c baby spinach

    Use sauté function on electronic heat oil and cook onion, carrots and carrots until soft. Add broth, milk, tomatoes, basil and bay leaves.

    Seal and cook on high pressure for 20 minutes. Use quick release and open pressure cooker. Discard bay leaf and purée soup with an immersion blender.

    Turn on sauté and bring to boil, stir in pasta, cheese and salt and pepper. Add pasta and cook 5 – 7 minutes, add spinach and cook for 2 minutes.

    Serves 8.

    Asparagus Soup

    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!

    Serves 4.