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.

Advertisements

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.

Chickpea Porcini Soup

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.

Serves 8.

Pressure cooker French Onion Soup

So good and perfect for a cold winter night.

  • 1 tbsp butter
  • 1 tsp oliveoil
  • 3 mediums, halved and sliced thin
  • 1 tsp salt
  • 1 tsp flour
  • 2 tbsp sherry
  • 1 quart beef or veggie stock
  • 1 tsp dried thyme
  • Pepper
  • French bread, sliced 1 inch thick
  • 1 c grated Gruyere

Using the sauté function, add the butter, oil and onions and cook until caramelized, about 20 minutes.

Sprinkle in the flour and stir well. Add the sherry, stock, thyme and salt. Cover and cook on high for 5 minutes.

Place bread on a baking sheet, rub with a garlic clove and top with cheese, broil for 1 – 2 min until melted and starting to turn golden.

Place bread in the bottom of 4 bowls, spoon soup over.

Serves 4.