Rainbow Soup Month: Creamy Asparagus and White Bean Soup

Creamy Asparagus and White Bean Soup by Cathy Elton of What Would Cathy Eat

This delicious green soup was provided to Seriously Soupy by Cathy Elton of What Would Cathy Eat. A fellow-Brooklynite, Cathy created a savory green soup for Rainbow Soup Month. For additional recipes by Cathy - not to mention a place to look at gorgeous food photography, please visit www.whatwouldcathyeat.com.

Guest Post by Cathy Elton

I wanted to make a creamy asparagus soup, but health issues prevent me from using cream. Nonfat Greek yogurt was a great alternative, but wanted to add another layer of flavor, so I tossed in some white beans on a whim. A brilliant idea, if I don’t say so myself! The beans make the soup more substantial, and add fiber and protein – taking this beyond your run-of-the-mill cream of asparagus soup.

Recipe Notes:

• Be sure to use a blender rather than a food processor. You’ll get a much more velvety texture.
• Instead of thyme, you could use another fresh herb. I think tarragon would be particularly nice in this soup.   

 

Creamy Asparagus and White Bean Soup
Ingredients:  

2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound asparagus, (tough ends broken off and discarded), cut into ½-inch pieces
½ cup dry white wine, such as Sauvignon Blanc
5 cups vegetable broth
1 15-ounce can navy or cannellini beans, drained
1 teaspoon fresh thyme leaves
¼ cup roughly chopped flat-leaf parsley
½ cup nonfat Greek yogurt
2 teaspoons fresh lemon juice
Pinch of white pepper (or substitute black pepper)
Salt to taste

Directions:
Heat the olive oil over medium heat in a large heavy pot or dutch oven. Add the onion and garlic and sautée until the onion is translucent, about 5 minutes. Add the asparagus and cook another 5 minutes, stirring occasionally.

Add the wine, broth, beans, thyme and parsley. Bring to a boil, reduce heat and simmer for 30 minutes.

Puree in a blender until very smooth. Return to the pot, reheat and season with salt and pepper. Remove from the heat and whisk in the yogurt, followed by the lemon juice.

Serves 3-4 

Passover Soup Ideas

Passover, a Jewish holy day, begins today and there are many interesting soup recipes out there to celebrate this eight-day holiday. I discovered a modern take on the matzo ball soup on Food 2, a cold beet soup, and even a gluten-free version using almond and flax seed meal. I also created a matzo ball soup using three different types of matzo balls - a traditional matzo ball, a beet/dill matzo ball, and a parsnip and sweet potato matzo ball. I hope you enjoy some of these recipes and try one for yourself this Passover.

 

Passover Soup Ideas

 

Passover Soup with Chicken Dumplings - Featured on AllRecipes.com, this soup is made using matzo meal, eggs, and ground chicken to fuse the idea of matzo balls and chicken meatballs into one. Created by Umyum, this simple soup also uses cinnamon, rice, and chicken broth. 

 

Mezzaluna Matzo Sweet Potato Soup - This two-part recipe by Food 2 involves the creation of the mezzaluna matzo with matzo meal, garlic, ginger, chicken fat and various herbs (rosemary and parsley) and the soup part, which is composed of apples, onions, sweet potatoes, sugar, and cumin. I love the interesting combination of flavors and the new way to enjoy both a matzo ball and a sweet potato soup.  

Cold Beet Soup - Image Credit: Baby Boomer Advisor Club

Cold Beet Soup - This cold beet soup or borscht is essentially just beets, lemon juice, onion, and some ice. Not only great for Passover, this soup, created by Baby Boomer Advisor Club, is an exciting recipe to try as the weather gets nicer out.

Matzo Ball Soup with a Traditional Matzo Ball and a Beet/Dill Matzo

Matzo Ball Soup - One of my favorite soup recipes, I wanted to vary the recipe a bit by creating flavored matzo balls. I started by making a rich chicken broth with chicken, carrots, parsnips, onions, dill and parsley where I then created a traditional matzo ball, a matzo ball with beets and dill, and one with sweet potatoes and parsnip. I loved how easy it was to vary and my new favorite, the beet matzo, made for a rich and savory addition to the soup. 

Gluten-Free Matzo Ball Soup - Those of you who have allergies to gluten will love this gluten-free matzoh ball soup that according to What's Cooking (creator of the recipe) "comes closer to capturing the texture than any recipe I have tried." Instead of matzo meal, this recipe uses blanched almond meal, potato starch, flax seed meal, and eggs to create the matzo balls and a combination of chicken fat, dill, white pepper and salt for the broth.

What soups are making for passover?

Seriously Soupy Serena

 

AllRecipes.com Menu Planner

A majority of my soup recipes are created on a whim. It all depends - some days I'll think of an idea a day or two before a post and decide that is the soup I want to try or I'll be inspired by a picture or an ingredient and take it from there. Not the most organized system and thankfully there are websites out there like AllRecipes.com that can help me get it together. 

I recently learned more about getting organized and planning of my soups (and meals, in general) at an event sponsored by AllRecipes.com featuring tips from Deb of The Make-Ahead Mamas. The event also included tips on how to use the new Menu Planner on AllRecipes.com, an online tool is designed to help users create their own personalized meal plan through a unique search that is catered to their needs. The feature acts likes like an app where users can simply drop and drag various recipes into their personal database that is saved into a weekly menu plan. This allows users to create meals for up to 10 days that also creates a personalized shopping list for you based on your recipes. The tool also allows home cooks to sort by dish type (appetizer, beverage, bread, side dish, etc), cuisine (African, American, French, German, etc), ingredient type, and how quick a dish can be prepared. Users can also locate pre-made menus such as 'Three Courses in Thirty Minutes' or 'Low Cal and Loving It' or by creating creative themed meals such as those for holidays, parties, or those based on the season.

Screen shot of the AllRecipes.com Menu Planner

I tested this concept out for a potential spring soup swap that I hope to have next month. Choosing unique soups that I have never worked with I found a Lettuce and Tarragon Soup, a rich Brie Soup, a Classic Vichyssoie, a Ratatouille, and a French Spring Soup that I am excited to learn more about and eventually create. The planner then gave me my personalized grocery list for these soups and allowed me to save the recipes for a future date.

After only using the planner once, I was excited to have my organized soup list and menu options planned and ready to go. With a personalized search featuring over 1,300 menu options, getting organized in the kitchen just got a lot easier.

Lettuce Soup

Lettuce Soup - Seriously Soupy

With the temperatures almost reaching 80 degrees today I was really excited to try out a lighter soup recipe - that was both easy to prepare and quick. Not quite ready for chilled soups, I decided to make a crisp Lettuce Soup after reading various recipes on Epicurious.com, The Nourishing Gourmet, and in this months issue of Everyday with Rachael Ray. For my variation, I used a simple combination of onions, garlic, leeks, celery, peas, rosemary, thyme, lemon, and of course a thick head of lettuce to complete this earthy soup. A soup I never tried before, I was pleasantly surprised by its interesting flavors that I found really worked with the subtle use of thyme and rosemary and tart from the lemon. This soup can also easily be varied to include various types of lettuce leaves and herbs as well as the addition of cream or potatoes - depending on your preferences. For With the warmer days ahead, I am definitely inspired to test out and enjoy more soups like this!

Lettuce Soup

Ingredients:
3 cups vegetable stock
1 yellow onion, chopped
3 garlic cloves, minced and chopped
1/2 cup of frozen peas
2 celery ribs, chopped
3 tablespoons olive oil
2 leeks, chopped - white part only
1/2 head of lettuce, cut into slices
Bunch of fresh rosemary - about 2-3 sprigs
Bunch of fresh thyme - about 2-3 sprigs
3 cups vegetable stock
1/2 lemon, squeezed into the soup
salt and pepper 

Directions:
Drizzle the olive oil into a medium-sized pot. Cut up the leeks, garlic, and onion and let saute. Add the vegetable stock (or water) and let boil. Add the peas, celery, rosemary and thyme and cover. Let cook for 15 minutes. Break apart the lettuce leaves and add them to the pot. Let cook for another 10 minutes. Season with salt and pepper and blend. Drizzle with some lemon juice and top with some lettuce leaves for a garnish. Enjoy!

How do you make your lettuce 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

Soup Recipes for Peanut Lovers

Image Credit: The National Peanut Board

If there is something I love more than soup it is peanuts and peanut butter. A creamy and high-protein food packed with vitamin E and vitamin B, peanut butter is the perfect healthy snack that I love to eat with carrots and apples or as a simple sandwich with jelly. I also recently learned from The National Peanut Board that peanuts are a great ingredient to add to salads, stews and soups and being that it is National Peanut Month this is a perfect time to share some of their delicious and healthy soup recipes. I included three recipes that peanut and soup lovers will enjoy - including a Spicy Peanut Soup with Avocado Salsa, Hearty Quinoa and Peanut Soup, and a Two Continent Peanut Vegetable Soup. The National Peanut Board's website also includes delicious recipes for a Cauliflower Soup with Peanut Arugula Pesto, Posole Green Chile Peanut Stew, a Spicy Senegalese Sweet Potato & Peanut Soup and a Creamy Ginger Carrot Soup. With all of these options, you'll never look at that jar of PB the same again.

Soup Recipes for Peanut Lovers

Spicy Peanut Soup with Avocado Salsa - Recipe and Image from The National Peanut Board

Spicy Peanut Soup with Avocado Salsa - Recipe by The National Peanut Board
Ingredients:
Peanut Soup:
2 tablespoons unsalted butter
1/2 red onion, minced
1 leek, cleaned and minced
1/2 cup minced celery
2 cups peeled, cubed sweet potato
2 cups freshly chopped tomato
2 tablespoons curry powder
1 tablespoon chopped chipotle pepper in adobo
2 cups peanut butter, smooth
2 quarts chicken stock
Bouquet garni of thyme, parsley and bay
1 cup heavy cream
Salt and pepper to taste.

To garnish:
2 tablespoons roasted peanuts, chopped

Avocado Salsa:
1/2 red onion, minced
1/2 cup chopped fresh tomato
2 avocados, pitted, peeled and cubed to 1/2 inch dice
1 lime, juiced
1 tablespoon cilantro, chopped
1/4 teaspoon ground cumin
1 teaspoon minced jalapeno
Salt
Freshly ground black pepper

Preparation:
In a large soup pot, melt butter over medium-high heat. When butter foams, add red onion, leek and celery. Sweat down for five minutes, stirring occasionally. Add sweet potato, tomato, curry and chipotle. Cook for five minutes.

Stir peanut butter into the pot. Add chicken stock and bouquet garni and bring to a boil. Simmer and cook for twenty minutes, or until sweet potatoes are soft. Add cream. Remove from heat and let cool slightly.

Puree soup while still warm in batches in a blender, taking extreme care not to overfill the blender. Once pureed, pass the soup through a fine mesh strainer and season. Heat it up when you are ready to serve and garnish each bowl with a tablespoon of avocado salsa and some roasted peanuts.

Mix all ingredients and season the mixture. Snugly cover with plastic wrap for later use.
 
6 servings 

Recipe created by Hugh Acheson

Hearty Quinoa and Peanut Soup - Recipe and Image from The National Peanut Board

Hearty Quinoa and Peanut Soup - Recipe by The National Peanut Board
Ingredients:  
1 c quinoa
2 tbsp achiote-infused oil
1c white onion, finely chopped
½ tsp ground cumin
2 oz. creamy cheese (or feta), crumbled
2 tsp salt
2 medium Russet potatoes, small dice
1 ¼ c water
3 c milk
2 oz. unsalted peanuts, finely ground
4 tsp lime juice
1 serrano pepper, finely minced
2 tbsp cilantro, chopped

Preparation:
Place quinoa in a medium-sized saucepan and cook dry, while stirring, over medium heat until the quinoa has a nutty aroma and begins to pop slightly. When the quinoa has toasted, add 6 cups of water; bring to a boil over high heat. Lower heat to medium and simmer for 20 minutes. Drain in a colander and reserve.

Heat the oil in a saucepan over medium heat. Add the onion and sauté until soft, about 4 minutes. Stir in the cumin and sauté briefly.

Add half of the crumbled cheese and cook, stirring, for 30 seconds. Add the salt, potatoes, 1 ¼ cups water and 3 cups milk; simmer until the potatoes are soft, about 20 minutes.

Stir in the quinoa and the ground peanuts. Add remaining cheese and stir to mix for 2 to 5 minutes. Thin with more milk if the soup is too thick. Adjust seasoning with lime juice to taste and garnish with Serrano pepper and cilantro.

Two Continent Peanut Vegetable Soup - Recipe and Image from The National Peanut Board

Two Continent Peanut Vegetable Soup - Recipe by The National Peanut Board
Ingredients:
2 Tbsp canola oil
½ cup onion, finely diced
½ cup celery, finely diced
2 tsp garlic, minced
2 Tbsp crunchy peanut butter
2 qts vegetable broth, canned
4 cups fresh kale (collards or spinach), chopped
2 cups sweet potatoes, unpeeled, diced
1 cup corn, fresh, frozen or canned
1 tsp salt
½ tsp black pepper
Hot sauce to taste
10 Tbsp salted peanuts
Option: add 6 oz grilled, diced Portuguese Liguria or other well seasoned sausage

Preparation:
In large stockpot, with cover, heat oil. Cook onion, celery and garlic, over medium-low heat, for 10-15 minutes, or until soft. Stir in peanut butter until thoroughly combined with vegetables.

Add broth and bring to boil. Add kale, bring to boil again, reduce heat, cover and cook 10-15 minutes. Add potatoes, salt and pepper; cover and cook additional 10 minutes or until potatoes are fork tender.

Add corn; turn off heat. Add hot sauce to taste. Let sit 5 minutes.

To serve, ladle soup into bowls, adding 1 Tbsp peanut to each serving.


Have you ever made soups with peanuts?
Seriously Soupy Serena

Soup to Meal Ideas with the Original SoupMan

Sometimes having a bowl of soup just isn't enough but soup being so versatile makes it easy to add heartier ingredients like some rice, pasta, vegetables or extra protein to make a healthy bowl of soup more filling. The Original SoupMan (yep, I'm talking about the SoupMan from Seinfeld) also thought of a unique way to transform soup into a main course by adding some pasta, stir-fry vegetables, beef, chicken and seafood to his popular line of frozen soups. A quick way to not only get a hearty dose of nutrients from the soups themselves, the price tag is just right to feed a family (each meal averages about $5) that also includes delicious options like Macaroni & Cheese with Broccoli, Seafood Pasta, Chicken Vegetable and Rice, Italian Wedding Parmesan Linguini, and Spicy Beef and Tomato Pasta to make your soup bowl all the more interesting.

Spicy Beef and Tomato Pasta

Seafood Pasta

Macaroni & Cheese with Broccoli

Soup to Meal Ideas with the SoupMan:

Macaroni & Cheese with Broccoli:
1 lb of macaroni elbows ($1.59)
1 Original SoupMan Broccoli & Cheese Soup ($3.49)
For $2.54 each you can have Macaroni & Cheese with Broccoli for two or more

Seafood Pasta:
1 lb. of pasta of your choice ($1.59)
1 Original SoupMan Seafood Bisque ($4.49)
For $3.04 each you can have Seafood Pasta for two or more

Chicken Vegetable and Rice:
16 oz. of rice of your choice ($1.00)
1 Original SoupMan Chicken Vegetable Soup ($3.49)
For $2.25 each you can have Chicken Vegetable and Rice for two or more

Italian Wedding Parmesan Linguini:
1 lb. of linguini ($1.59)
1 Original SoupMan Italian Wedding Soup ($3.49)
2 Tablespoons on aged parmesan cheese to sprinkle on top ($2.99 for 8 oz. container)
For less than $4.00 each you can have Italian Wedding Linguini with Parmesan for two or more

Spicy Beef and Tomato Pasta:
1 lb. of pasta of your choice ($1.59)
1 Original SoupMan Tomato Basil Soup ($3.49)
1 lb. of Lean Ground Beef ($1.89)
1 Teaspoon of red pepper flakes ($.99 for 2.12 oz. container)
For $3.98 each you can have Spicy Beef and Tomato Pasta for two or more

* For a healthier option, substitute regular pasta for whole wheat pasta and white rice for brown rice

Shrimp Bisque

Shrimp Bisque - Seriously Soupy

One of my soupy goals for 2011 is to make a Lobster Bisque, a creamy and delicious soup that I have enjoyed for years at restaurants but never attempted because it seemed too difficult. After making soups for over a year, I don't think any soup is impossible anymore (even though some can still seem challenging) and decided to try a variation of a Lobster Bisque by using some shrimp that I had at home. Still hoping to make Lobster Bisque in a few weeks, this Shrimp Bisque included carrots, leeks, celery, onions, sweet potatoes, chives, garlic, non-fat, thick Greek yogurt (I didn't have heavy cream), and some delicious lobster stock from Brooklyn Bouillon that really enhanced the flavors and actually made the soup pretty healthy (as opposed to the rich cream and butter used in most bisques). The addition of parsley, dill, and red pepper flakes also give the soup a nice kick in this delicious and comforting creamy-fish soup.

Rue of celery, stock, onions, garlic and leeks

Shrimp Bisque
Ingredients:
3 cups of water
3 stalks of celery, chopped up
1 sweet potato, chopped up
Dab of butter - use your discretion
4 cloves of garlic, minced
1 yellow onion, peeled and minced
Lobster stock 
1/4 cup of Parmesan cheese
1 can of tomato paste
1 leek, cut up (white part only)
3 carrots, cut up
1/4 teaspoon of dried dill
1 bunch of fresh parsley - about a handful
1 pound of shrimp
1/3 cup of flour
1/2 cup of Greek yogurt such as Fage 
1 lemon, squeezed
1 chive, cut up
1/4 teaspoon of red pepper flakes
salt and pepper, to taste

Directions:
Cut up the chives, onions, garlic, leeks and celery. Add butter to a deep pan and let melt. Add the chives, onions, garlic, leeks, celery and stock. Let soften and cook for 10 minutes. Add the tomato paste, dill, red pepper flakes, parsley, water and cut up the carrots and sweet potatoes and add them to the pot. Add the yogurt and flour, stirring periodically and add more water (if necessary). Add the shrimp and lemon and let cook for another 20 minutes. Add salt and pepper, mix and taste. Add the soup to a blender and mix. Enjoy!

Part 3: Soup Swap Recipes

Soups ready to be eaten

Dave Miss and Naomi of Cantaloupe Alone enjoying some soup

Hannah and Sebastian of the tour company Explorecation.com

A giant ladle! (Thank you, Rachael)

As the final post in this three-part entry about the Brooklyn Soup Swap, I am excited to share Sheena's Vegetable Coconut Milk Soup and a Chilled Melon Soup with Stilton Cookies by Chris Ellmann  (perhaps this means warmer and lighter soups are to come?). As with the other soup recipes, please let me know if you have any questions or if you would like to be included on the email list for future swaps. (I can be reached at seriouslysoupy@gmail.com). Also, in case you missed it: be sure to check out part one and part two of the delicious soup recipes shared at the swap!

Chilled Melon Soup by Chris Ellmann

Chris Ellmann dishing out his Chilled Melon Soup 

Chilled Melon Soup with Stilton Cookies by Chris Ellmann (Inspired by Larry Kolar)
Ingredients:
4 cantaloupes
juice of 2 blood oranges
juice and zest of 1 lime
8 oz sour cream
1/4 cup Grand Marnier
1/3 pound prosciutto
2 tablespoons sugar
1/4 tsp white pepper
1/4 tsp nutmeg
1/4 tsp salt
5 sprigs fresh mint

Directions:
Slice half the prosciutto into thin strips, lay them across an ovenproof wire rack. Bake at 350F until crispy, about 8 minutes.

Get the freshest melons you can find.  Slice them, discard seeds.  In batches, blend all the remaining ingredients except the mint until smooth.  Pour into a big pot.  Bruise the mint leaves.  Add to the pot.
Refrigerate at least six hours, adjust seasonings as needed.

Stilton Cookies
Ingredients:
100g butter (cold, cut into small pieces)
100g stilton (or some other blue cheese)
100g flour

Directions:
In a food processor, mix butter and cheese.  Add the flour and process until smooth.
Roll the immensely sticky dough into a log an inch or so thick, wrap in plastic, leave in the fridge an hour to harden up.

Cut dough into disks maybe 1/4 inch thick.

Bake at 350 about 12 minutes, or until nicely golden brown.  Flipping the cookies halfway through the baking was a bother, but made for prettier cookies.

Serve chilled soup topped with crispy prosciutto and with a cookie or three.

Vegetable Coconut Milk Soup by Sheena

Vegetable Coconut Milk Soup by Sheena

Ingredients:
1 onion, peeled and chopped up
2-3 cloves of garlic, minced
drizzle of olive oil
Various vegetables (Sheena used broccoli, cauliflower, peppers and carrots)
1-2 sweet potatoes, cut up
pre-cooked beans
1 can of coconut milk
half a lime lime or lemon juice
bunch of fresh cilantro
salt and pepper to taste

Directions:

Saute an onion (any type) and a couple cloves of garlic minced in some olive oil in the pot.  When the onion gets translucent add some vegetables (broccoli, cauliflower, pepper, carrot).  Cook for a little with the onions till tender then add 4 cups of broth (any stock, though vegetable or chicken broth taste best), and bring to a boil.  Once boiling add 1-2 potatoes (any variety...sweet potatoes are really yummy in the soup) that have been diced and boil for 10 minutes.  Add some beans (precooked), a can of coconut milk, some lime or lemon juice (a tablespoon or so of the juice or half a lime), and cut up some fresh cilantro. Let soup simmer for a few minutes.  Salt and pepper to taste. And enjoy!  

White Bean Chicken Chili

White Bean Chicken Chili - Seriously Soupy

This past weekend turned out to be the weekend of minor injuries. A changing table fell on my foot (ouch!), a blade cut my finger as I was making icing for my daughter's b-day (double ouch!) and then the worst one of them all: I rubbed my eyes after cutting a HOT Jalapeño pepper - causing the worst burning sensation (mental note: when cutting peppers don't rub your eyes immediately after!). Once the water washed the pepper out of my eyes and I stopped cursing the soup I was ready to continue and make this white chili. Obviously you know that I added hot peppers, but I also added some red pepper flakes, green peppers, zucchini, chicken breasts and some flavorings (dill, bay leaves, rosemary, etc) for a light, but tasty alternative to a traditional chili. When it was all said and done, the soup actually needed more spice – but I wouldn’t have been able to tell by the way it burned by eyes. Enjoy, but prepare with caution!

White Bean Chicken Chili
Ingredients:
3-4 cups of water
4 chicken breasts, washed and cut into quarters
2 cups of dry white beans
1 zucchini, cut up
1 yellow onion, peeled and cut up
3 cloves of garlic, peeled and minced
3-4 bay leaves
Bunch of fresh sage
1/4 teaspoon of dill1/4 teaspoon of rosemary1/4 teaspoon of chili powder
1/2 Jalapeño pepper
1 green pepper, cut up
salt and pepper

Directions:
Soak white beans for 2-3 hour or until soft. Add water to a pot on a low heat. Cut up the onions and garlic and add them to the pot, along with the chili powder, sage, dill, rosemary and bay leaves. Cover and let boil. Add the white beans and cover, cooking for about an hour and a half or so. Add the zucchini, chicken breasts, Jalapeño pepper, green pepper and cover. Let cook for another 30 minutes. Taste with salt and pepper and serve.

How have you made your white chicken chili?
Seriously Soupy Serena

Soup Recipes for Baby and Toddler

When my daughter was younger and ten million times less fussy about what she ate she loved having a simple bowl of soup like a carrot, lentil, or  sweet potato soup - in addition to her diet of purees and everything puff.  As an addition to purees, soups are great way to introduce your child to new textures, temperatures and flavors, and of course, get them started on their love-affair with soups. 

Wholesome and natural soup recipes, among 200 recipes and purees for baby, are also the focus of the new book The Best Homemade Baby Food on the Planet by Karin Knight and Tina Ruggiero. Knight and Ruggiero provide simple and delicious recipes - starting with the basic Lovely Little Pasta Soup for a nine-month-old to the Awesome Asparagus Soup for the developing palate of a 17-month-old. Knight and Ruggiero also provide details on how to cook the soups, which ones are best for freezing, and their nutritional facts. In addition to the soups, the book includes the tools that you will need, food items for a healthy pantry, the safest way to freeze baby food and a step-by-step age guide including what solid foods try out. As a premier for wholesome and nutritious foods, this is a great guide to get your little one on the right track towards healthy and flavorful (soup) eating.

Soup Recipes for Baby and Toddler - Soups from The Best Homemade Baby Food on the Planet

 1. Lovely Little Pasta Soup - Designed for a Nine-Month-Old Baby

Ingredients:

1 1/2 cups low-sodium chicken broth

1 tablespoons uncooked pastina

Stovetop Method: Bring broth to a gentle boil and add pastina. Cook, stirring frequently, 7 or 8 minutes or until pastina is cooked. Serve warm. 

This recipe, covered tightly, will last for 2 to 3 days in the refrigerator. To reheat, just add water.

2. Chicken Soup and ABC Pasta - Designed for a 12 to 17-Month-Old Baby

Ingredients:

1/4 cup cooked alphabet pasta

1/4 cup mixed or frozen vegetables, carrots, corn, peas or green beans

1/4 cup potatoes

1 cup low-sodium chicken broth

1/3 cup cooked chicken

Cook pasta according to package directions. Dice vegetables. Peel, wash, cook, and cut potatoes into small pieces. Combine all ingredients in a mircowave-safe bowl. Mircowave for 90 seconds or until warm.

3. Awesome Asparagus Soup - Designed for a 12 to 17-Month-Old Baby (great for freezing)

Ingredients:

11/2 pounds fresh asparagus

3 cans nonfat chicken broth or 4 cups homemade

1/4 cup olive oil

1/2 cup chopped onion

1 cup chopped well-washed leeks, white part only (about 2)

1/2 cup chopped celery

1 baking potato, peeled and cubed

1 tablespoon fresh lemon juice

Salt (to taste)

Stovetop Method: Snap off asparagus tips and save. Place stalks only in saucepan with 3 cups chicken broth. Bring to a boil, cover and reduce and simmer for 45 minutes. Drain and save broth. Discard the stalks. 

Add oil to a large, heavy-bottomed pot. Add onion, leeks, celery, potato, and asparagus tips. Cover and cook for 40 minutes or until vegetables are soft. Add a little broth, if needed. When done add lemon juice. Blend in two batches, along with broth. Return the soup to the saucepan, add salt to taste, and reheat. Thin soup to desired consistency by adding additional broth.

To read more soup recipes like Broccoli-Cheddar Soup, Super Quick Cup-of-Noodle Soup and Wonderful White Bean Soup and over 200 recipe ideas, check out http://www.homemadebabyfood.net/.

 

Brazilian Shrimp Soup

Brazilian Shrimp Soup - Seriously Soupy

I first learned about this quick soup recipe from my run-down about National Soup Month. I loved how easy it seemed - but also how it packed a punch of flavors from the creamy coconut milk and the spicy red-pepper flakes. I didn't have any rice, so that part was omitted but I still found it to be a hearty and satisfying soup that did fine without the starch. The recipe can also include okra - as a traditional addition to the soup. Enjoy!

Brazilian Shrimp Soup

Recipe from Food and Wine

Ingredients:
2 tablespoons cooking oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3/4 cup long-grain rice
1/4 teaspoon red-pepper flakes
1 3/4 teaspoons salt
1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
5 cups water
1 cup canned unsweetened coconut milk
1 1/2 pounds medium shrimp, shelled and cut in half horizontally
1/4 teaspoon fresh-ground black pepper
1 tablespoon lemon juice
1/2 cup chopped fresh parsley or cilantro


Directions:
    1.    In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
    2.    Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
    3.    Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.

Notes:
Variation Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.


What soups from Brazil have you made?
 Seriously Soupy Serena

Sweet Potato and Split Pea Soup

Sweet Potato and Split Pea Soup - Seriously Soupy

This winter I have been saying use what you have at home to make soups since virtually any combination of ingredients can be made into a tasty brothy delight. Without wanting to spend money on this weeks soup, I decided to use some yellow split peas I had in my cupboard and two sweet potatoes. I also added in some carrots, onions, garlic and some flavorings (bay leaves, sage, and dill) for a creamy and delicious winter soup. This soup can also be easily modified to use lentils or green split peas instead of the yellow ones or regular potatoes instead of sweet potatoes. Or you might just want to create a simple yellow split pea soup where you don't have to blend the ingredients - whatever combination of ingredients you have, try it out. You'll be amazed at your own Soupy creations.

Sweet Potato and Split Pea Soup

Ingredients:
3-5 cups of water, approximately
2 sweet potatoes, peeled and cut
2 cups of dry split peas, soaked for 2 hours
1/2 yellow onion, peeled and chopped
2 cloves of garlic, peeled and minced
2-3 stalks of carrots, chopped up
2-3 bay leaves
 handful of fresh sage
1/4 teaspoon of dill

Directions:
Soak the beans for 2 hours or until tender. Add 3 cups of water to a pot on a low flame. Cut up the garlic and onions and add them to the pot. Let boil and add the split peas, bay leaves, sage and dill. Cover and let cook for 30 minutes. Cut up the potatoes and the carrots and add them to the pot. Add some salt and pepper and cover for another 30 minutes. Check on the soup periodically, stirring and tasting as you go. After about 45 minutes (or when peas are completely tender), let cook and then turn off the flame. Use a hand blender or place into a blender and puree the soup. Enjoy!


Enjoy!


What soup are you making this weekend?

Seriously Soupy Serena

What Ingredients Should You Always Have at Home to Make a Simple Soup?

Some simple ingredients can make a delicious soup

One of the reasons why I love making new soups so much is that soup making is actually pretty easy. Of course there are intricate recipes that use spices that I’ve heard of or require methods of preparation that are new to me, but for the most part, soup making is essentially about interchanging ingredients to create a balance of flavors. This balance can be something that is familiar like with a classic chicken noodle soup or with an international soup where you trying something new. No matter what type of soup you want to create, most likely, you already have some key ingredients right in your home. So, check the list, clear out your cupboard, and get chopping to make your unique homemade soup tonight.

1.Salt and Pepper. Some soups can be bland and lifeless without these every day aromatics. Make sure you always have them stocked up in your cupboard and in particular sea salt and cracked pepper.



2. Fresh or Dried Herbs. There is nothing like fresh herbs to season a soup. You can use a bouillon but I find them too salty and adding herbs like basil, rosemary, mint, thyme, or oregano to your soup will really add a lot of depth and flavor to a seemingly boring soup. Of course, if don’t have a garden or fresh herbs available to you, dried seasonings are a great (and long-lasting) substitute.

3. Onion and Garlic. I can’t say enough about these aromatic ingredients. I use them in almost every soup I make since their powerful flavors works really well to enhance vegetables and make a boring soup something amazing. Since cutting cloves of garlic can be time-consuming, I often buy a big jar of pre-chopped garlic (lasts for months!) and onions by the pound.

4. Form of Protein. Do you have some chicken from last nights dinner or something in the freezer, but don’t know what to make with it? Well, the simplest answer is to give your food new life in a soup. Chop up your chicken, fish or meat add in some water and fresh herbs for a simple and comforting dinner. And protein doesn’t just apply to meat – tofu, beans and some grains like quinoa, barley, and buckwheat are excellent in soup.

5. A Vegetable. Another easy ingredient to have around the house. Try to go fresh, but if not the frozen variety makes it very easy to whip together a soup. I love a simple carrot and pea soup, along with some onions, garlic, salt and pepper and you have a quick and hearty soup.

Italian Wedding Soup

Italian Wedding Soup - Seriously Soupy

I recently saw this Italian Wedding Soup recipe on The Kitchn and instantly knew this was my next Soupy experiment. Since I never tried or prepared this soup, I was excited to test out what was described as being "simple to prepare, but has enough flourishes." I also learned that a variation of this Italian-American soup was also wildly prepared in Spain with a variety of meats that are boiled and shredded.

I used the recipe as a base - especially as I attempted a new technique (cooking an egg into the soup) and a fun way to prepare meatballs (adding cheese to the meat then cooking it). This really enhanced the flavors of the stock and of course the meat itself. The recipe also used hearty kale (can also use with spinach, endive, escarole, etc) and the delicious flavorings of oregano, basil and thyme - that made for the perfect winter soup.

Italian Wedding Soup

Recipe from The Kitchn
Serves 6-8
3/4 pound ground organic meat (chicken, turkey, pork or beef)
1/2 cup dry bread crumbs
3 large eggs
1/2 cup grated Romano cheese, divided
1/2 cup grated Parmesan cheese, divided
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1 teaspoon salt
1/2 teaspoons freshly ground black pepper
3 tablespoons olive oil, divided
1 medium yellow onion, diced
4 cloves garlic, minced
8 cups chicken stock
1 bunch greens trimmed and torn into bite-sized pieces (about 6 lightly packed cups)

Directions:
Combine the ground meat, bread crumbs, 1 egg, 1/4 cup of each cheese, oregano, salt and pepper in a bowl. Mix thoroughly, then form the mixture into 3/4-inch to 1 1/2-inch balls. You should have 20 to 30 meatballs, depending on how large you form them.

In large skillet, heat 2 tablespoons oil over medium high heat. Add the meatballs in batches, and cook, turning, until browned all over, 3 to 5 minutes. (If they are still a bit pink in the middle, don't worry, they will continue to cook in the broth.) Set them aside on paper towels to absorb excess oil.

In a 4 to 6 quart soup pot, heat the remaining 1 tablespoon oil over medium high heat. Add the onion and garlic and sauté until onions are tender and garlic is soft, but not browned, about 5 minutes. Add the stock and bring to a boil. Add the greens, reduce the heat to low, cover, and simmer for 10 minutes. Add the meatballs and cook another 5 minutes.

Meanwhile, combine remaining 2 eggs and remaining cheeses in small bowl and stir with a fork to blend. Slow pour the egg mixture into hot soup, stirring constantly. Cover and simmer just until egg bits are set, about 1 minute. Season to taste with salt and black pepper, maybe even a squirt of lemon juice, and serve immediately in a low bowl if possible so the meatballs are visible.

To re-heat, simmer gently over low heat.

Happy National Soup Month

Guest Blogger: Kathleen of Deja Vu Cook 

I was making a list of the top ten favorite recipes from the readers on my website and at the same time I saw that it was National Soup Month (January).  During the first year of trying to document family, friends and my recipes I was fortunate to meet @SeriouslySoupy (Twitter).  She has wonderful ideas, recipes, classes and events in New York all about soup.  She invited me to guest post on her site Seriously Soupy a few times and we share recipes.  This list was great for me to review of my own soups that I make and people would like.  The biggest surprise was the interest in chilled soups.  Living in Florida it is normal for chilled soups, but three out of ten was not only great but an inspiration to create more chilled soups for 2011.  Enjoy!


Corn Chowder with Bacon

Soupe a l’Oignon Gratinee

Split Pea and Ham Soup (and a lot of Carrots) 

Potage Crecy (French Carrot Soup)

Saint Lioba Beer and Mushroom Soup
 
Tanzanian Coconut Bean Soup

Chilled Pea and Mint Soup

Cuban Black Bean Soup

Chilled Zucchini Soup

Chilled Cucumber and Dill Soup

To read more recipes by Kathleen, be sure to check out her blog, "Deja Vu" Cook.