Rainbow Soup Month: Corn and Crab Bisque

Corn and Crab Bisque - Seriously Soupy

For this weeks Rainbow Soup, I created a yellowish soup using corn, a yellow pepper, and some yellow squash. I wanted this one to be more than vegetables so I added in some crab cakes from Trader Joe's (but any light fish would work) as well as various herbs (tarragon, garlic, red pepper flakes and bay leaves). For the base, I used garlic broth (also used in this recipe from Food 2), which really gave this yellowish soupy a nice and silky taste. Since there was no cream, I used a small amount of water and finished it with some lemon juice - creating quite the delicious (and easy) spring soup. Enjoy!

Garlic Broth

Ingredients:
5 cups water
10 cloves of garlic, peeled
6-8 leaves fresh basil
6-8 leaves fresh sage
6-8 sprigs lemon thyme
6-8 sprigs fresh rosemary
3-5 bay leaves
Salt and pepper, to taste


Directions:
Pour the water into a medium-sized pot and bring to a boil. Add garlic cloves and fresh herbs. Reduce heat to a simmer, cover and cook for about 30 minutes, tasting occasionally. Season with salt and pepper. Drain solids from the broth, and discard or save for another use. 

  

Rainbow Soup Month: Corn and Crab Bisque

Ingredients: 
2-3 cups of garlic broth (or vegetable broth) 
2 ears of corn, shucked 
1/2 yellow squash, cut up 
1 yellow onion, cut up 
1/2 yellow pepper, cut up 
drizzle of olive oil 
1/4 teaspoon of tarragon 
2-3 cloves of garlic minced  

3-4 dried bay leaves  
1/4 teaspoon of red pepper flakes  
2 crab cakes - I used the Maryland crab cakes from Trader Joe's   
1 tablespoon of lemon juice or whole lemon 

Directions:
Cut up the onions, pepper, squash and shuck the corn. Place them in a oil and let them marinade with olive oil, salt, pepper, bay leaves and lemon. Bring broth to a low boil and add the ingredients from the bowl to the pot. Add some tarragon, garlic, red pepper flakes and cover. Let cook for 20 minutes - checking on the soup periodically. Add the crab meat (or fish) and cover. Cook for another 15 minutes. Turn off the flame and blend the ingredients - (I made my soup semi-chunky). Taste with some salt and pepper and enjoy!


Seriously Soupy Serena

Seriously Soupy on Food 2

Garlic Broth and Spring Vegetable Soup - Seriously Soupy

I recently had the pleasure having my Garlic Broth and Spring Vegetable Soup featured on Food 2. In case you missed it, check out the post and some photos of this tasty and healthy homemade soup recipe. Happy Spring!

Pesto Cauliflower and Carrot Soup

Pesto Cauliflower and Carrot Soup - Seriously Soupy

My family and I recently started planting some herbs on our porch/urban garden since it is finally warm outside. I was thrilled to have a more economical way to use fresh ingredients in my soups as well as the opportunity to test them out this weekend in this Pesto Cauliflower and Carrot Soup. I added in some fresh lemon thyme, rosemary, and sage as well as some samples of Garlic Gold that I had, minced garlic, onions and a small amount of salt and pepper. I also added in some pesto (pre-made) that we had around the house to create a peppery and distinct flavor to this minimal but super tasty spring soup. Note: In general, I would use this homemade pesto recipe.

Pesto Cauliflower and Carrot Soup

Ingredients:
2 cups of water or vegetable broth 
1/2 yellow onion, peeled and cut up 
2-3 cloves of garlic, minced and cut up 
1/2 teaspoon of Garlic Gold 
1 head of cauliflower 
2-3 carrots, cut up 
2 tablespoons of pesto  
2-3 sprigs of fresh rosemary 
2-3 sprigs of fresh lemon thyme 
2-3 sprigs of fresh sage 
salt and pepper, to taste

Directions:
Pour water into a medium-sized pot and let boil on a low flame. Cut up the onions and garlic and add them to the pot, along with the fresh herbs and Garlic Gold. Let boil. Cut up the cauliflower and carrots and add them to the pot. Cover and let cook for 20 minutes. Add the pesto, salt and pepper and stir. Turn off the flame and blend the ingredients together with a hand blender until you reach desired consistency. Taste and enjoy!

What ways have you enjoyed cauliflower in a soup?
Seriously Soupy Serena

Coconut Curry Lentil Soup

Coconut Curry Lentil Soup - Seriously Soupy

Lentil soup is one of my all-time favorite soup recipes. Despite the thousands of soups I want to create (and hopefully will) sometimes only this classic and comforting bowl of soup will do. After a frigid day at the zoo with my family, I decided to make lentil soup but wanted to vary the recipe a bit. I decided to add coconut milk and some curry for a slight nutty taste. I also added some mint, lime, and ginger to balance out the flavors. Since Mr. Soupy aka My Income Lab is my official taste-tester, he gave me some critic to the recipe. He didn't think the mint was needed since it overpowered the other flavors - so keep that in mind if you choose to use that herb. Overall, this is a very easy soup recipe (for a bean-based soup can) that can be whipped up in less than two hours. Enjoy!

Coconut Curry Lentil Soup
Ingredients:
Serves 4
4-6 cups of water
2 cups of dry lentils
1 yellow onion, cut up 
1 teaspoon of ginger, minced and shredded
2-3 cloves of garlic, minced
1/2 zucchini, cut up
1 rib of celery, cut up
2-3 carrots, cut up 
3-5 bay leaves
Bunch of fresh mint
1/2 lime, cut up
salt
pepper
1/2 teaspoon curry powder
1/2 teaspoon rosemary
1 cup of coconut milk


Directions:
Add water to a pot and let boil on a medium heat. As the water starts to boil, cut up the ginger, onions, and garlic and place them into the pot, along with the bay leaves. mint and rosemary. Cover and lower flame. Let cook for 10 minutes. Add the lentils and let cook for about an hour. Cut up the celery, carrots, zucchini, and add them to the pot, along with the curry powder, salt, pepper, lime and coconut milk. Cover and let cook for another 10-15 minutes. Taste and drizzle with some lime - you may need to add more salt and pepper. 


What is your favorite recipe for lentil soup?


Seriously Soupy Serena

Chunky Tomato Vegetable Soup

Chunky Tomato Vegetable Soup - Seriously Soupy

It is still pretty nippy out there and I even saw some snow this morning - despite the fact that it is technically spring. To take refuge, I am still enjoying hearty soups like this chunky tomato vegetable recipe. Originally featured as a guest post on Mom in the City, I recently made this soup using beans, tomatoes, onions, kale, carrots, broccoli, dried basil and rosemary. This recipe is also very flexible and you can use any variation of vegetables that you have or add some pasta or rice for a quick and hearty post-winter waiting for warmer days soup.

Chunky Tomato Vegetable Soup
Ingredients:
2-3 cups of water – you can add more if you want a thinner soup
5 heirloom tomatoes, cut up or 1 can of chunky tomato sauce
3 cloves of garlic, peeled and minced
1/2 yellow onion, peeled and minced
1 can of kidney beans
1/2 bunch of kale trimmed and torn into bite-sized pieces
2-3 stalks of carrots, peeled and cut
1/2 bunch of broccoli, cut up
2-3 red potatoes, cut up
3 bay leaves
1 tablespoon of dried basil
1 tablespoon of dried rosemary
salt
pepper

Directions:
Drizzle some olive oil on the bottom of medium-sized pot. Cut up the tomatoes (or open the can) and add them to a pot. Let cook for 5 minutes and add one cup of water. Remove from flame and blend together using a hand mixer – should be slightly chunky. Return to a low flame and add the rest of the water and cover. Cut up the onions and garlic and add them, along with the basil, rosemary and bay leaves to the pot and bring to a slight boil. Prepare and cut up the carrots, potatoes, kale and broccoli and add them to the pot along with the beans and some salt and pepper. Stir and bring to a medium-heat. Cover and let cook for 30 minutes, checking on the soup periodically. Taste and add more salt or pepper, if necessary. Enjoy!

Serving Suggestions:
Top with Parmesan cheese or croutons.

Seriously Soupy Serena

Sweet Potato, Pear and Grain Soup

Sweet Potato, Pear and Grain Soup - Seriously Soupy

It's still a bit nippy over here with hints that warmer days are ahead of us. Still thinking about new ways to create soup during this season (and using what I have), I decided to make a soup with sweet potatoes as the base (had them lying around) and some grains (I believe, a barley?) to go with it. I also had some leeks lying around from the spring pea, leek and dill soup, along with an onion, some carrots and garlic for my own simple veggie broth.  It didn't feel complete (or taste that exciting), so I decided to sweeten it up a bit with some cranberries and two different types of pears to create a flavorful (and naturally sweetened) spring soup. I hope you enjoy this one, it certainly isn't a random hodge-podge of ingredients (even though it may seem so) and you can even sub pears for apples or add some protein (I was thinking this one would work well with tofu, but that of course if up to you!). Enjoy!

Sweet Potato, Pear and Grain Soup
Ingredients:
6 cups of water 
1 leek, cut up
1 yellow onion, cut up
1 tablespoon of pre-chopped garlic cloves
2 cups of grains (I choose barley)
1 whole sweet potato, cut up into small squares
2 tablespoons of dried cranberries
1 whole carrot, cut up
1 Red Barlett Pear, cut up with skin
1 Bosc Pear, cut up with skin
pinch of sea salt
pinch of pepper
pinch of celery salt

Directions:
Start by making the broth. Add water to a pot and let boil. Cut up the onion, leek, carrots, and garlic to be added to the pot. Let cook for about 30 minutes, adding salt to taste the broth. When soft, you can either drain the veggies for a thin broth or you can the veggies for a thicker verison (mine was thick). Add the grain and let cook for another 30-40 minutes. Add the sweet potatoes, pear, and cranberries, tasting and altering amount of water needed. Cook for another 20 minutes, taste and enjoy!

Seriously Soupy Serena

Spring Pea, Leek and Dill Soup

Spring Pea, Leek and Dill Soup - Seriously Soupy

Another simple spring I whipped together using some ingredients I had at home. I added some peas, Greek yogurt, fresh dill and rosemary. Sort of similar to the chilled cucumber and dill soup I created a few months ago, minus the chilled part. Although very similar, this soup has a very different taste (for obvious reasons), and like most soups can be varied based on what you have. Don't have leeks? No problem, eliminate them or maybe use another vegetable instead (potatoes are a good substitute). I was also unsure if I wanted it be a chunky pea soup, or a pureed one. I ended up testing out both ways of preparation with the pureed one looking better, but being a little more watery and the whole pea soup tasting a little better, but not looking so great. I'll leave the choice up to you. Enjoy!

Spring Pea, Leek and Dill Soup
Ingredients:
6 cups of water
1-2 whole leeks, chopped up
1/2 yellow onion, chopped on
1 chive, chopped up
1/2 cup of Greek yogurt such as Fage
1 bag of organic frozen peas or fresh
1 tablespoon of pre chopped garlic
1 bunch of rosemary
1 bunch of dill, chopped up
pinch of sea salt
pinch of pepper

Directions:
Boil the water in a medium-sized pot. Chop up the onions, leeks, and chives and once the water boils add them to the pot. Add the peas, fresh herbs, and garlic and cover. Let cook for 20 minutes, taste the soup, adding salt and pepper (depending on your preference). Turn off heat, place soup in a bowl and top with a dollop of yogurt. Enjoy!

What soups are you excited to create this spring?
Seriously Soupy Serena

Ideas for Spring Soups

 Spring Flowers from Bowling Green Park, NYC by Seriously Soupy

• Asparagus Soup- More buzz about spring as Guilty Kitchen provides us with a detailed tutorial all about local food and how we can all eat more consciously. From how to start a garden to tips to reading labels, and even how to decipher what is in season, this blog post goes above and beyond; making the fresh and local idea pretty simple to comprehend. And of course there is the actual asparagus soup recipe that incorporates leeks, potatoes, yogurt, and fresh thyme and rosemary to really kick-off the spring soupy season!

• Hearty Spring Soup- Crafted by Jenn Cuisine, the recipe features a gluten-free way to prepare a hearty spring soup. Nothing too fancy involved — some Swiss Chard, carrots, leeks and potatoes (am I detecting a theme here?) and a pasta of your choice, but easy enough to whip up for a light meal or snack this spring.  I also like how Jenn mentioned that the soup is "flexible" and "great for those 'clean out your cupboards' nights." What a great soupy motto that I also just happen to mention here and here. ;)

• Spring Soups-Posted on the Urbana High School's newspaper: The Echo this spring soup article written by Liz Smith gave a listing of the perfect soups for the spring complied from various publications and student entries. From cucumber and dill soup with scallions, a pesto pea soup (must try!), a Fava Bean and Spring Vegetable Soup, and a Roasted Red Pepper Bisque with Shrimp and Romano Cheese, there wasn't one that didn't sound amazing to me. Delicious choices for the spring!

What soups have you tried this spring?
Seriously Soupy Serena 

Tomato Basil Fish Soup

 Tomato Basil Fish Soup - Seriously Soupy

Spring has sprung! The weather is getting warmer.  The birds are chirping. The flowers are blooming and soup season is still going strong. Yes, that's right soup's for the summer! Generally, people scuff away from soup during this time of year, turning their noses from the brothy delight with the first sign of the sun. But, dear soupy lovers this is not acceptable! Not only is this the season to test out various types of chilled soups, but you can try lighter soups and ones that incorporate seasonal and fresh ingredients like tomatoes, argula, beans, zucchini and on and on. This is also going to be a bit of a challenge as the temps rise, but certainly one that I am excited to partake in. Starting with this tomato basil fish soup to kick off the spring season. Originally, I wanted to create a tomato basil soup, but after coming home from my local co-op with a gorgeous blend of heirloom tomatoes I realized that I had some Tilapa from Trader Joe's that was in dire need of being used (and not just the same old method of pan firing).  So, low and behold the new soupy combo was created using fresh basil and rosemary, mild spices from the pre-seasoned fish, beautiful tomatoes, and the last minute addition of some rice for a light meal. Soups for spring, pass it on!

Tomato Basil Fish Soup

Ingredients:
1 32oz container of Imagine organic vegetable broth
2 cups of water (approximately)
Mixture of colorful heirloom tomatoes-(I used two green, two orange, and one red tomato)
bunch of sun-dried tomatoes
1 tablespoon of lemon juice
2-3 tablespoons of olive oil
1 tablespoon of pre-chopped garlic
1 scallion, chopped up
2 fillets of garlic chili Tilapa from Trader Joe's (fresh fish is another great option)
2 cups of jasmine rice (or any rice you may have)
Bunch of fresh basil
Bunch of fresh rosemary
pinch of cinnamon
pinch of sea salt
pinch of black pepper

Directions:
Pour the water and broth in a medium-sized bowl with some garlic on a low heat. While that is cooking, chop up the tomatoes (heirloom and sun-dried), scallions, rosemary, and basil and add it to the pot. Cover the pot and add some olive oil, lemon juice, and garlic to a pan. Turn on the flame and let cook for a minute or so, add the fish and cover-making sure to check on it periodically since Tilapa or white fish cooks pretty quickly. When the fish is done, chop it up into squares and add it in the soup pot and cover. Let cook for 15 minutes, taste, and add seasonings (salt, pepper, cinnamon) based on your preference. I also decided to add some jasmine rice to the soup to add little more sustenance to the mix. This involved boiling water and letting the rice cook for 20 minutes. Once this was done, scoop some in a bowl and pour in the soup. Enjoy!

What soups have you tried this spring?

Seriously Soupy Serena