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
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.
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.
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.
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
- 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.
Spicy soup with crispy tortilla pieces and avocado is perfect for a chilly fall night.
- 1/3 c olive oil
- 1 onion, diced
- 2 poblano chilies, diced
- 1 clove garlic
- 1 tsp cumin
- 1 chipotle in adobe, chopped
- 3 c chicken stock
- 15 oz can tomatoes
- 4 corn tortilla, sliced into strips
- 2 c shredded cooked chicken
- Diced avocado
- Scallions, sliced
- Lime wedges
In a medium pot add the oil and cook the onion and peppers over medium heat until soft. Stir in garlic, cumin, chipotle pepper, tomatoes, stock and chicken and cook for 20 minutes.
Meanwhile heat a non stick skillet and spray with olive oil, add tortilla strips and cook until crispy.
Laden soup into bowls, top with tortilla strips, avocado, scallions and lime.
Serves 4 – 6.
This soup can be made in the slow cooker or pressure cooker. In the slow cooker, cook the chicken for 4 hours, cook the rice separately and stir in at the end.
- 8 c chicken stock
- 1.5 lb boneless, skinless chicken thighs
- 1 – 4 inch long piece of ginger, peeled and sliced thin
- 6 star anise pods
- 1 cinnamon stick
- 4 whole cloves
- 3/4 c sushi rice
- 2 tbsp fish sauce
- 4 scallions, sliced thin
- 2 jalapeños, sliced thin
- 1 c cilantro, chopped
- 1/2 c onion, sliced thin
Combine stock, chicken, ginger, star anise, cinnamon and cloves in a pressure and cook on high pressure for 8 minutes.
Shred chicken and set aside. Remove spices from the pot.
Stir in the rice and fish sauce into the broth and cook on high pressure for 1 minute.
Return chicken to the pot. Serve with scallions, jalapeño, cilantro and onion.