Caldo Gallego (Garbanzo and Spinach Soup)

Caldo Gallego (Garbanzo and Spinach Soup) by Kathleen of Deja Vu Cook

Guest Blogger: Kathleen of Deja Vu Cook

A hearty Spanish soup to enjoy either as a main course or soup course with lots of flavor similar to our typical American chili.  Spice it up with some crushed red pepper if you like it "hot."  I usually cannot find the dry garbanzo beans but definitely worth the extra time if you do find them, just remember to soak them the night before.  I also love this soup when I have a “Tapa” night, but served in small ramekins.

Mushroom Barely Soup with Roasted Brussels Sprouts

Mushroom Barely Soup with Roasted Brussel Sprouts - Seriously Soupy

After reading the title of this post I realized how much of a nightmare this might be for a child. Of course that is also a huge generalization; kids today have far more sophisticated palates. But, for me, the one veggie that I would never try, no matter if it was fried in butter or dipped in chocolate was brussel sprouts. Of course I later learned about the power of the sprout and really love to eat them roasted. For this soup, I thought they would make a nice addition a classic mushroom and barley that also included carrots, celery and leeks (had them around). This recipe was also made with an all-green roasted veggie broth that included broccoli, kale, celery, beet tops, and spinach. I also had these veggies lying around from the soup party and the soup cook-off that also needed to either be tossed or made into broth. Obviously, I choose the later. If you don't want to make the all-green broth, you can always use a simple veggie broth or rely on good-old fashioned fresh herbs. I hope you enjoy this one, brussel sprouts and all!

Roasted Root Vegetable and Turkey Soup and Prospect Farm Soup Cook-Off

Roasted Root Vegetable and Turkey Soup - Seriously Soupy

Roasted Root Vegetable and Turkey Soup topped with Sage - Seriously Soupy

People's choice winner. Check out that squash!

This weekend I had the honor to participate in Prospect Farm's Soup Cook-Off - a communal cooking event/fundraiser for a new volunteer-run farm in Windsor Terrace. Once an open plot of land, the area has been transformed into a fully-functional compost deposit station where locals can drop-off their non-cooked waste to be turned into soil. Since there is a high-lead concentration in the soil, organizers are starting slow with the growing process where a small plot of land is used to grow carrots, romaine lettuce, kale, and beets. There are also several squashes that no one has planted but continue to thrive at the farm, including four to six different shapes of squash.

For the cook-off, I entered a roasted root vegetable and turkey soup/stew that I also made for the soup party a few weeks ago. One rule of the event was that all of the soups had to have at least one ingredient that came from a local source. Most of my soups use ingredients that come from my local farmers market, so that part was pretty easy in addition I used organic turkey and fresh herbs. A two-part recipe (some marinating is involved), this is a great soup/stew that is filing and has various flavors (sweet and savory) that is a healthy variation to a standard meat chili. I ended up winning the people's choice (see my squash trophy) that was tied with a cauliflower and chorizo soup with kale chips. I hope to have some of the recipes from the cook-off on here real soon!
 

Growing vegetables at the Prospect Farm

A massive squash at the Prospect Farm

Soup Tasting!

First Place: Barley Soup with Local Greens, Dill, and Feta
Second Place (tie): Jerusalem Artichoke Soup and Blue Cheese and Roasted Cauliflower Soup
People's Choice (tie): Roasted Root Vegetable and Turkey Soup and Cauliflower and Chorizo Soup with Kale Chips

For additional information about Prospect Farm, please visit www.ProspectFarm.org or fan them on facebook by visiting www.Facebook.com/ProspectFarmBK. You can also reach them via email them at ProspectFarmBK@gmail.com.

The Judges - Joe Brancaccio of Brancaccio's Food Shop and Brandon Maya 

Parsnip, Leek, and Apple Soup

Parsnip, Leek, and Apple Soup - Seriously Soupy

A simple soup recipe, this parsnip, leek, and apple soup was also the mystery soup at the soup party last week. Packed with fiber, vitamin C, and antioxidants, this delicious and healthy fall soup is a great way to use ingredients that you likely have at home that also takes virtually no time to cook. The result was a silky and creamy soupy that is perfect for those crisp fall days.

If you happen to be in Brooklyn this weekend, be sure to check out the Prospect Farm Harvest Fest for an afternoon of music, games, tours and a soup cook-off!

One of Each Soup and Homemade Croutons

One of Each Soup Topped with Fresh Chives and Homemade Croutons by Joann Pan and Amanda Boyd

Guest Bloggers: Joann Pan and Amanda Boyd

Greetings, soup lovers of the world - and congratulations to Seriously Soupy for turning one! Guest blogging best friends Joann Pan and Amanda Boyd here ready to introduce you to a fun soup that is easy and takes under an hour to prepare and eat. We woke up Saturday morning and were craving something warm and hearty for cold, fall nights, as well as for our usually empty lunch boxes for work. We found it when we were scouring binders off of prized soup recipes—One of Each Soup. It’s one of the easiest soups you can make any day of the week when you are short on time—and only takes a short grocery list. The One of Each Soup calls for one of almost every ingredient. Once everything is collected and you’re ready to chop and measure, heat the vegetable broth (or broth of your choice) to a steady simmer. 

If you’re feeling apprehensive about the banana, make sure it isn’t too ripe or just use half instead. While Amanda thought the banana added a little something special to the soup, Joann thought it could have done with a little less banana. Taste as you go, and you'll find the right balance for your very own One of Each Soup.

Ingredients for One of Each Soup

Local Soup Lovers: Prospect Farm Harvest Fest

I am really excited to participate in this years Prospect Farm Harvest Festival. If you happen to be around on Saturday, here are the details for this soup-tastic event!

Details provided by Naomi Donabedian of Cantaloupe Alone

Prospect Farm has almost completed its first season. You are invited to our Harvest Fest + Soup Cook-Off to be celebrated on October 30th (raindate October 31st) at the Prospect Farm from 11am to 4pm. Please save the date for this fun day of learning about the Prospect Farm's work, member info, games, music, food, soup cook-off judged for prizes, raffle, and more.

Prospect Farm Harvest Fest + Soup Cook-Off

Saturday October 30th (rain date Oct. 31st)
11am - 4pm
@ Prospect Farm located 1194 Prospect Ave btwn Seeley and Vanderbilt Sts.
F Train to Ft. Hamilton, exit towards Prospect Ave/Greenwood

Event on Facebook: http://www.facebook.com/event.php?eid=141432882564501&index=1

Enter the Soup Cook-Off: prosectfarmbk@gmail.com
Contestants must make a soup to feed 8-12 and contain one locally sourced ingredient (within 100 miles) to be brought to the Fest and judged on the 30th of October. Soups will be made available for tasting to guests for $5. Prizes for the best 2 pots of soup include a $75 and $25 gift certificate from Grab Specialty Food and more. Judged by Foodie Brandon Maya and Chef Joesph Brancaccio.

Raffle! with prizes from: Brancaccio Food Shop, Crossroads Cafe, The Double Windsor, The Great Green Store, Juice Box Wines, Oak and Iris Cafe, Levy's Unique New York Tours, Namaste Yoga of Kensington, Sycamore Bar & Flowershop,Tally Ho Craft Beer, Third Root Community Health, Thistle Tavern. and more to be announced.

Volunteer for the Event: sign up to donate materials, or your time.

Russian Beef and Cabbage Soup

The locally-sourced and produced Brooklyn Bouillon

The second favorite recipe at the soup party was this Russian beef and cabbage soup that was submitted by Rachael Mamane as an entry for the fall soup contest.  Coincidentally Rachael also happens to the founder of a new locally-sourced broth company called Brooklyn Bouillon that includes a product line of beef, chicken, duck, lamb, bison, turkey, lobster and vegetable stock and veal demi-glace from farms such as Grazin' Angus and DiPaolo Turkey. So not only would I be trying a 100 percent brand new soup, I would be testing out her bouillon that is expected to hit the shelves at Eataly as well as launch later this year.

I used grass-fed beef, which Rachael stated provides a richness to the soup that when paired with the cabbage and vinegar provides a natural tang - as opposed to using sauerkraut. I also used a mixed variety of heirloom tomatoes and an interesting combination of sugar, red pepper flakes and simple flavorings like salt and pepper. For this recipe, I started making the soup a day before the party and allowing it to sit overnight in its juices really enhanced the flavoring and texture of the soup causing it to easily fall apart, which Rachael also said this allows for any excess fat to make its way to the surface. Although this was the second soup voted in the taster's choice poll, it was the first one to go at the party and a recipe that is easy to make on your first try. I also found that the bouillon naturally enhanced the soup -- complementing the beef and added a rich and vibrant taste to the soup. Sadly with the franticness of making four soups over of the course of two days,  I didn't manage to take a picture of the completed process, but I do have step-by-step pictures of how to make it. I hope you enjoy the hearty fall soup, and as soon as Brooklyn Bouillon is up and running you'll have a delicious stock to work with.

Taster's Choice: Butternut Squash and Carrot Soup and a Soup Quiz!

The people have spoken and they want Butternut Squash Soup!

Note to Self: Make Better Signs for the Next Party!

On Wednesday, I had my very first soup party at Jimmy's No. 43 to celebrate my one-year of soup making/blogging. But really, I wanted start an on-going communal experience of sharing food, networking and seeing old and meeting new ones friends. 

For this first party, I made a ribollita (bread and white bean soup), a roasted root vegetable and turkey stew, Rachel Mamane's beef and cabbage stew, and a butternut squash and carrot soup - also now known as the Taster's Choice. There was also a mystery soup that Jessica Hulett of Blind Cavefish (followed quickly by Amy Cao of Amy Blog Chow) correctly stated was a parsnip soup - well, really a parsnip apple soup that Emily Mak of eating with emak also noted had onions.

Amy Cao and Sanura Weathers of Team Gazpacho explaining their soup

Jake, Joann, Evan and Matt Working on Their Soup 

Team Potato and Leek - Maritza, Judith and Lori - Figuring out Their Soup

Sister Soupy aka Maritza Norr Showing Her Support

Soup Party Preview: Ribollita (Bread Soup)

Ribollita (Bread Soup) - Seriously Soupy

It's finally here; the soup party! For the past couple of days, I have been thinking about nothing other than soup (not that this is any different of any other day), but mainly because people would actually be tasting my soup and not reading about my recipes or me stating how delicious, good and hearty they are. Tonight's event will include four soups (one of which is from a Russian cabbage and beef soup recipe by Rachel Mamane of Brooklyn Bouillon who won the fall soup contest) and this hearty (can't resist the term) ribollita. Similar to a minestrone soup (minus the red beans and the pasta), this bread soup includes kale, bread, and white beans and savory herbs like rosemary and basil. Another quick and simple fall soup, I can't wait to take some recipes out of my small kitchen and finally have people (other than Mr. Soupy) try them. If you can't attend, I hope you enjoy this comforting bowl of soup and perhaps you can join us for the next soup party...

Soup notes - the tasting part is the most exciting

Chunky Pumpkin Stew with Walnuts

Chunky Pumpkin Stew with Walnuts - Seriously Soupy

Chunky Pumpkin Stew with Walnuts in an actual pumpkin - Seriously Soupy

It's been a good week in the world of Soupy: I started organizing a fall soup party (being held at Jimmy's No. 43 in NYC), started a Brooklyn soup swap, and featured three soups on the site (thanks of course to the amazing Sage Butternut and Apple Soup guest post by Sanura Weathers!). This final soup of the week includes one of the quintessential vegetables of the fall: pumpkin!  I didn't want to create a soup just with pumpkin (although I do love a simple pumpkin), so I added cauliflower, potatoes, yellow squash, and walnuts to create a hearty and chunky meal-like soup. I also added one of my new favorite spices - cardamom, cinnamon, ginger, nutmeg, and cloves for the ultimate fall soup. An easy one to try this weekend, along with a loaf of pumpkin bread and pumpkin latte and a pumpkin whatever else you can get your hands on.

The chunky part of the pumpkin soup - yellow squash, onions, potatoes and cauliflower

Fall Soup Ideas: Hearty Black Bean and Roasted Corn Soup

Hearty Black Bean and Roasted Corn Soup - Seriously Soupy

A classic soup recipe, black bean soup has always been one of my favorite comfort soups. I featured a black bean soup on the site on the early days of Soupy (or the earlier days), but I recently went to a Mexican-themed pot luck and thought that this type of soup would be perfect for the party. Plus, I really wanted to update the recipe and vary it a bit from how I originally made it as well as update the picture (major learning stages in those days). For this recipe, I added an U.C.P  - unidentified chili pepper that a farmer from my farmers market passed on to me, some sweet potatoes, cinnamon, cayenne pepper, and lime. I also roasted the corn, red peppers, and carrots to create a sweet/semi-spicy fall soup. I hope you enjoy this one - it was very easy and can be varied using whatever fall vegetables you like. It can also be topped with avocados, corn, red peppers, sour cream, or cheese. Enjoy!

Dry black beans after soaking