Mushroom Bisque

Mushroom Bisque

 

I had this soup at a Service League luncheon and it was so good.

I made it for Brennan, David, and me one night and while they didn't love it like I did, I think I could easily modify it and they'd really enjoy it.

 

You start by sauteing cremini (baby portobello) mushrooms and chopped onion in olive oil until the onions are translucent.  I would chop the onions more finely for David next time.

 

Then add vegetable broth and allow to simmer.

In the blender I added more vegetable broth, milk (I used almond but any kind is OK), seasonings, the remaining mushrooms, and walnuts that I had toasted in the oven for 10 minutes first.  I would puree this more finely for Brennan next time.

 

Then I added the blended vegetables and liquids to the cooked vegetables and let it simmer for awhile.  

Then I served it with salad and warm crusty bread.

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Enjoy!



Sweet Potato and Apple Soup

Sweet Potato and Apple Soup

 

This yummy soup comes from the December 2012 Real Simple magazine.

It was easy and delicious, and really good heated up the next day for lunch.

 

I started by heating olive oil in my soup pot and adding in chopped onion with salt and pepper.

Then I added in peeled and chopped sweet potatoes, an apple, vegetable broth, and nutmeg, letting it boil and then simmer for 15 minutes.

 

 

 

 Then I turned off the heat and used my handy immersion blender to mix it all up.

 

And done!

 

The recipe suggests serving with blue cheese, chopped walnuts, crackers, and sliced apples.

 

I think these extras made the soup even better!

I served it with thinly sliced apples, chopped walnuts, and feta crumbles.

 

Warm and delicious!

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Enjoy!

Sleepy Lettuce Soup

Sleepy Lettuce Soup

 

Gillian McKeith shares lots of health benefits to each of her recipes.  I won't go into all the reasons this soup is so healthy (you can read all about it in You Are What You Eat), but I can tell you we all really liked this soup.

 

It's really rich and creamy.

No one could believe there wasn't cream in this recipe when we played our regular game of "can you tell what the ingredients are?" at dinner.

 

I froze half of this soup and pulled it out the other night for a second dinner. 

David and I liked it so much the boys didn't get a helping that second night.

 

This is really "Potato Soup with Lettuce" in my mind.

 

Start by heating olive oil in a soup pot and cooking garlic and onion for a few minutes.

Add in peeled and chopped potatoes and let the vegetables cook a few more minutes.

 

 

Then add in water, vegetable bouillon, and oatmeal.  Yes, oatmeal.  The original recipe called for 1/2 c of millet, but I didn't have millet, so I went with plain oatmeal and it worked beautifully.

 

I brought the soup to a boil, then let it simmer for 15 minutes.



 

Then I added in romaine lettuce and let it cook for a couple of minutes.

Then used my handheld blender to blend it well.

You could also transfer the slightly cooled soup to a blender or food processor, then return it to the soup pot if you don't have a Smart Stick.

 

Add chopped parsley or chives and blend again.



Reheat, if necessary, and serve garnished with raw nuts or chopped parsley.

Creamy, rich, and subtle.

A delicious soup!

 

 



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Enjoy!

 

Tuscan White Bean Soup

Tuscan White Bean Soup

I saw this recipe for Ribollita, or Tuscan White Bean Soup, in several places.
I combined them all together and made my own.

I took this soup to a brunch last week and it was a big hit.
I served it with warm bread.

I sauteed celery, onion, and carrots in olive oil until they were tender, about 5 minutes.  Then I added in crushed garlic and let it cook for another minute.

I then added in tomato paste, vegetable broth, crushed tomatoes and seasonings and brought the soup to a boil.  I added in rinsed, drained beans and let it simmer for 20 minutes.

I stirred in fresh basil right before serving.

All of the recipes I had were fairly similar. 

Other additions to this soup could be cooked elbow pasta, finely chopped leafy greens like spinach or kale,  and homemade croutons to top.

I just served it with extra red pepper flakes and warm, crusty Artisan bread.

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Buon Appetito!

Lentil Stew

Hearty Lentil Stew

I have been meaning to make a lentil stew or soup for awhile now, but I had so many different recipes that I just hadn't decided which one to use.

So I read them all out and made my own.

This was an absolutely delicious stew, served with fresh baked crusty Italian bread.
A great appetizer, or even a meal in itself.

I combined 5 different recipes to create this stew, many of which were very similar.
The only ingredient common to most of the recipes that I did not use, was 2 cups of chopped fresh tomatoes.  Since my boys aren't big tomato fans, I just omitted this ingredient - although I'm sure it would be a great addition.

I started by sauteing garlic cloves, chopped onion, carrot, potato, and celery in olive oil for about 10 minutes until the vegetables were tender.  I seasoned with garlic powder, sea salt, cumin, smoked paprika, and Italian seasonings.  I then added soy sauce and let it heat through.

Then I added in 8 cups of vegetable broth and the lentils and let it boil. 
I reduced the heat to simmer and partially covered the pot, letting it simmer for 40 minutes until the lentils were soft.

I believe everyone had seconds, and the warm bread with the soup was just perfect!

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Enjoy!

Miso Barley Soup

Miso Barley Soup

This is a really easy, and tasty soup.
This recipe comes from the You Are What You Eat cookbook, and is another great variation on miso soup.

It's hard to call this an actual "recipe", but I will!  It's super simple and uses instant miso soup packets.

I cooked up 4 for our family, and added in 1 cup of leftover soaked/rinsed/drained/cooked pearl barley.

You cook the soup according to the packaged directions, then add in the refrigerated barley, stirring until it's heated through, on simmer or off the heat.

You can't see the barley because it sinks.  I tried to get a photo, but it kept sinking!

Delicious, healthy, and an easy way to add a little something to packaged soup.

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どうぞめしあがれ (douzo meshiagare)

(Japanese for Bon Apetit!)



Super Green Kale Soup

Super Green Kale Soup

You want a really, really healthy soup?  That also tastes pretty good?

And is good heated up the next day?  And can be frozen for later?

Then I have the soup for you.

I found this recipe in the You Are What You Eat cookbook by Gillian McKeith.

I thought it was really good, given all the nutrition packed in a bowlful.  The boys were lukewarm about it, but they ate it just fine.  I'll certainly put it in rotation with other soups!

You start by heating just a little olive oil in a pan and cooking sliced onions and garlic.

Then you add peeled and chopped turnips and cook for another few minutes, letting them soften.

Then you add boiling broth and let the soup simmer for 10 minutes or so.

Then you add sliced zucchini...

 ...and chopped kale, and let it cook for another 5 minutes until all of the vegetables are tender.

Then you remove the soup from the heat and allow it to cool before putting it in a blender or food processor.  I used my handy handheld blender directly in the soup pot instead.  I made sure my big slices of zucchini were good and soft before I started.

 Re-warm, and serve!

The original recipe suggests garnishing with fresh dill.  I used raw sunflower seeds instead, and it gave the soup a nice crunch.

Good, and so good for you!



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Enjoy!



Great Life Miso Soup

Great Life Miso Soup

I have lots and lots of miso soup recipes. 

And they are all different enough that I thought I'd try each of them out over time.

This recipe comes from The Great Life and is slightly different than I've made miso soup before.  This one includes vegetables and leafy greens.

Start by soaking a strip of wakame in water.  I found this wakame and my local natural foods store.

It softens in just a couple of minutes.  Drain it and chop it into smaller pieces.

Then boil water (1 c per serving) and the wakame. 

Add in sliced root and/or round vegetable slices.  I used carrots and turnip which I had on hand to make up about 1/2 of vegetables.  Cook the vegetables about 4 minutes.

Then add in leafy greens.  I used napa cabbage that I had on hand.

Lower the heat to simmer and add the miso paste and stir for 4 minutes.

We have been using chickpea miso paste and it is virtually flavorless, so I added a bit of soy sauce to add a little more flavor.

You can garnish with scallions and serve warm.



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どうぞめしあがれ (douzo meshiagare)

(Bon Appetit is Japanese!)





Turnip and Leek Soup

Gillian McKeith's

Turnip and Leek Soup

I had leftover leeks from the Adzuki Bean Stew that I made last week, so I was on the lookout for another recipe that called for leeks.  I found this one in the You Are What You Eat cookbook.

I honestly wasn't sure how this was going to taste after I saw the ingredients.

It was really, really good though.

We all liked it - it has a really great flavor!

You boil 3 cups of vegetable stock with a peeled and diced turnip.

Then you let it simmer for 10 minutes.

Per usual, I used this variety of bouillon for my broth.  I find it at Kroger.

Then you add in your celery and leeks and all it all to simmer for another 15 minutes, stirring occasionally.

Then you blend the soup to the consistency you like.

You can transfer it to a blender or food processor and then return it to the pot if you like.

I use my handy Smart Stick right in the pot - much easier.

 

Then reheat and serve!

You can top the soup with fresh herbs or sunflower seeds or nuts or some other garnish.

Or just serve it plain like I did!

Double click to print as a 5x7 recipe card.

Enjoy!