Smoky Tomato Soup

Smoky Tomato Soup

1 tablespoon butter

1 small onion, thinly sliced

1 small carrot, halved and thinly sliced

1 tablespoon tomato paste

2 teaspoon flour

2 cups veggie stock

1 ½ cups tomatoes, diced

1 teaspoon smoked paprika

2 sprigs thyme

1 fresh bay leaf

1 garlic clove, lightly crushed

2 tablespoons heavy cream

1/4 cup of grated smoked provolone

sprigs of fresh thyme, garnish

1. In a large pot set heat to medium-high and add the butter.

2. Sauté the onion and carrot for 8-10 minutes or until very soft and beginning to caramelize, stirring occasionally.

3. Add the tomato paste and continue cooking about 2 minutes, stirring frequently.

4. Sprinkle the flour over the vegetable mixture, mix well and continue cooking for another minute.

5. Gradually pour in the stock, whisking constantly to prevent lumps from forming.

6. Add the diced tomatoes, paprika, thyme, bay leaf, garlic and bring to a boil. 

7. Reduce heat and simmer soup for 25 minutes, stirring occasionally.  

8. Remove soup from the heat.

9. Add the heavy cream and puree with an immersion blender until smooth.

10. Season to taste and serve garnished with smoked provolone and fresh thyme.

Lentil Stew with Butternut Squash

Lentil Stew with Butternut Squash

    3 large stalks celery, cut into 1/4-inch thick slices

    1 large yellow onion, chopped

    1 large butternut squash, cut into 1-inch chunks

    4 cups brown lentils

    6 cups vegetable broth

    2 bay leaves

    1 teaspoon of cinnamon 

    1 teaspoon dried rosemary

    1 teaspoon of salt 

    1 tablespoon of cracked black pepper

1 ounce Parmesan cheese, shaved with a vegetable peeler

1/4 cup fresh parsley leaves, chopped

1.    In a large pot, combine celery, onion, squash, lentils, bay leaves, cinnamon, broth, rosemary, salt, and black pepper.

2.    Cover pot with lid, and cook on medium heat for 1 hour.

3.    To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle with chopped parsley. 

Italian Noodle Soup

Italian Noodle Soup

4 cups vegetable broth

12 oz. fettuccine pasta 

8 oz. spinach

6 cups diced tomatoes

1 onion, chopped

2 zucchini, sliced moons

5 cloves of garlic

1/2 tablespoon basil

1/2 tablespoon oregano

1 teaspoon red pepper flakes

pepper to taste

grated Parmesan cheese, optional garnish

chopped parsley, garnish

1. Put your broth in a large soup pot, heat until bubbling.

2. Add in all the other ingredients and cook until noodles are al dente.

3. Don't stir too much and break your noodles in half for them to fit into the pot.

4. Serve hot with Parmesan cheese and parsley.

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup 

½ cup butter

6 pounds butternut squash, diced (reserve seeds)

2 pounds tart apples, diced and sprinkled with lemon juice

juice of 1 lemon

2 leeks, finely diced

2 cinnamon sticks

½ cup honey

12 cups veggie stock

4 cups cider

roasted squash seeds

freshly ground nutmeg

1 cup plain yogurt

1. In a large stockpot over low heat, melt butter and add the squash, apples, and leeks.

2. Cook for a few minutes and then add the cinnamon sticks and honey. 

3. Cook another 2 minutes.

4. Add the stock and cider and bring to a simmer. 

5. Cook until squash is soft.

6. Remove the cinnamon sticks, then purée in batches in a food processor.

7. Return purée to pot and bring back to a simmer.

8. Adjust the tart/sweet balance with additional lemon juice or honey, salt to taste.

9. Garnish with squash seeds that have been roasted with a little salt; add a dollop of yogurt, and a dash of fresh nutmeg.

Greek Lemon Rice Soup

Greek Lemon Rice Soup

4 cups veggie broth

1 cup white rice

1 ½ cups silken tofu

1 tablespoon olive oil

¼ teaspoon turmeric

¼ cup lemon juice

2 tablespoons chopped fresh dill

¼ teaspoon freshly ground pepper

   1. Bring broth and rice to a boil in a large saucepan.

   2.  Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes.

3.  Carefully transfer rice mixture to a blender.

4.  Add tofu, oil and turmeric; process until smooth.

5.  Whisk the tofu mixture, lemon juice, dill and pepper into the soup remaining in the pan.

6. Heat through.

Corn Chowder

Corn Chowder

2 tablespoons butter

1 cup onions, chopped

3 red potatoes, halved or quartered, depending on size

1 large carrot, chopped

½ cup celery, chopped

1 sweet red bell pepper, minced

4 cups sweet corn

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon dried thyme

½ teaspoon dried basil

1 to 2 cups veggie stock

1 cup evaporated milk

1. In a medium soup kettle begin cooking onions, potatoes, and carrot in the butter over medium-low heat for 10 to 15 minutes, stirring constantly.

2. Add celery and keep cooking for 5 to 10 minutes. 

3. Add peppers, corn, and seasonings. 

4. Stir well and cover. 

5. Reduce heat, letting it cook for 5 to 10 minutes.

Tomato Fennel Soup

Tomato Fennel Soup

1 tablespoon olive oil

1 tablespoon butter

1 medium fennel bulb, cut into 1-inch pieces

1 medium onion, cut into 1-inch pieces

2 garlic cloves, chopped

1/4 cup Pernod

4 cups tomatoes, chopped

2 cups vegetable broth

4 juniper berries

2 teaspoons fennel seeds

salt and black pepper to taste

Minced fresh parsley, garnish

Croutons, garnish

1.  In a large pot over a medium-low, sauté the onion and the fennel in the olive oil and butter. 

2.  Cook, stirring occasionally, about 30 minutes, until golden brown.

3.  Add the garlic and continue cooking for 2 minutes.

4.  Turn off the heat or move the pot away from the stove and add the Pernod slowly. 

5.  Add the tomatoes, plus broth. 

6.  Bring to a boil for 1 to 2 minutes, reduce the heat to low, and simmer.

7  Meanwhile, in a small sauté pan over low heat, toast the juniper berries and the fennel seeds.

8.  Swirl them in the pan until fragrant and golden, about 3 to 4 minutes. Set aside to

     cool.

9.  Using a mortar and pestle or a spice grinder, grind the spices until slightly chunky.

10.  Add to the soup and cook for 45 minutes.

11.  Puree the soup in batches in the food processor.

12.  Season generously with salt and pepper. 

13.  Serve hot, garnished with parsley and croutons. 

Turkish Style Vegetable Stew

Turkish Style Vegetable Stew

2 tablespoons olive oil

3 medium onions, halved then sliced

8 cloves garlic, crushed

18 ounces green beans, halved lengthwise, then crosswise

18 ounces okra, cut into ½-inch slices

3 28-oz. cans whole peeled Italian-style tomatoes, drained, ½ cup juice reserved

2 cups vegetable broth

2 teaspoon ground cumin

1 teaspoon cinnamon

1 teaspoon cayenne

6 medium zucchini, quartered lengthwise and cut into ½-inch chunks

1 cup chopped fresh parsley

2 teaspoon coarse salt

2 teaspoon freshly ground pepper

Romano cheese, shredded for garnish (optional)

1.  In large saucepan, heat oil over medium-low heat.

2.  Add onion and garlic and cook until onion is softened about 5 minutes.

3.  Stir in green beans, okra, tomatoes, reserved tomato juice, broth, cinnamon, cayenne, and cumin.

4.  Bring to a boil, breaking up tomatoes with wooden spoon.

5.  Reduce heat to low, partially cover and simmer, stirring occasionally, 15 minutes.

6.  Increase heat to medium-low.

7.  Stir in zucchini, parsley, salt and pepper, cover and cook until zucchini is just tender about 8 minutes.

White Bean Stew with Swiss Chard and Tomatoes

White Bean Stew with Swiss Chard & Tomatoes

2 pounds Swiss chard, cut crosswise into 2-inch strips

¼ cup olive oil

3 garlic cloves thinly sliced

¼ teaspoon crushed red pepper

1 cup tomatoes, chopped

2 cups vegetable stock

2 cups cannellini beans, cooked

1 teaspoon thyme

cracked black pepper

Salt

      1.  In the saucepan, heat the oil.

      2.  Add garlic and crushed red pepper and cook over moderate heat until the garlic is golden 1 minute.

      3.  Add tomatoes and stock and bring to a boil.

      4.  Add beans and simmer over moderately high heat for 3 minutes.

      5.  Add Swiss chard and simmer over moderate heat until the flavors meld, 5 minutes.

      6.  Season the stew with salt and serve

Vegetarian Pho

Vegetarian Pho

·  

·        6 cups vegetable broth

·        3 large shallots, sliced

·        ½ cup dried shiitake mushrooms

·        10 cloves garlic, crushed

·        3 tablespoons tamari

·        12 ¼-inch coins fresh ginger

·        1 tablespoon brown sugar

·        1 tablespoon rice wine vinegar

·        1 teaspoon ground black pepper

·        2 cinnamon sticks

·        2 star anise

·        6 basil stems, leaves reserved 

·        6 cilantro stems, leaves reserved 

·        8 oz. rice noodles

·        8 oz. Asian-flavor baked tofu, thinly sliced

·        2 cups soybean sprouts

·        2 cups watercress

·        4 green onions, sliced 

·        ¼ cup chopped cilantro leaves

·        1 cup fresh basil leaves

·        1 lime, cut into wedges

          1 jalapeno, thinly sliced

1.     

     1.  Place first 13 ingredients in large pot with 8 cups water. 

  

     2.  Cover, and bring to a boil. 

     3.  Reduce heat to medium-low, and simmer, covered, 1 hour. 

     4.  Strain broth, and return to pot. Discard solids.

    5.  Cook rice noodles according to package directions. 

    6.  Drain, and rinse under cold water. 

    7.  Divide among 6 large soup bowls. 

    8.  Ladle broth over noodles, and top with tofu, sprouts, watercress, and green onions. 

    9.  Serve cilantro, basil, lime wedges, and jalapeno on the side to be stirred into soup.