Roasted Curry Cauliflower Soup
This may be one of my favorite soups yet. Creamy and flavorful it was a big hit at dinner the other night. This recipe was inspired by what I had on hand and a dinner planned with friends. It started with this enormous cauliflower I had picked up at a produce market. I knew I wanted to use it. I had thought of just roasting it and having it as a side.
I also knew we needed a soup for dinner. Ended up roasting the cauliflower anyway but using it as part of the soup. Added other veggies for color as well as flavor. I also made sure to get it really smooth. I used an immersion blender but it could have been processed in a blender. We topped it with croutons, but it could be served without, if you prefer.
Roasted Curry Cauliflower Soup
3 onions, peeled and sliced
1 large cauliflower, cut into florets
3 T. oil
salt
6 c. stock- chicken or veggie- or more if needed
2 medium or 1 large sweet potato, peeled and sliced
3 large carrots, peeled and sliced
1 can ( 13.5 oz.) coconut milk
1 c. half and half- or more coconut milk, if you prefer
2 T. curry powder
2 t. turmeric
Salt and pepper to taste
Preheat oven to 400 degree. Place onions in and cauliflower in roasting pan and drizzle with oil. Sprinkle on some salt and place in oven. Roast until veggies are turning golden brown, stirring occasionally. This will take about 20-30 minutes. Place cauliflower mixture in a crock pot and add the stock and other vegetables and cook on high for at least 4 hours. Add remaining ingredients and puree soup until smooth. Adjust seasonings. You can add more stock if soup is too thick. Serve as is or top with croutons when serving. Serves 6-8.
Wonton Soup
For me, Wonton soup always brings back memories of going out for Chinese food with my family, when I was a kid. The restaurant would serve it family style, and my mom or dad would ladle out everyone’s soup. It always looked and smelled wonderful. Tasted wonderful, too. Even more special, because we only had it when we out to dinner.
The one problem I find when trying to make this soup at home is finding wonton wrappers that are thick enough. The square ones I find at the neighborhood grocery store are OK, but thinner than the ones in Wonton Soup at a restaurant. At a local Asian grocery I have found round wrappers that are labelled for dumplings and are thicker. That is what I used. They worked out better. You can play around with fillings. I often add shrimp as both a filling, and to the soup itself.
Wonton Soup
1½ lb. chicken
1 head bok choy, or 4-5 baby bok choy
3 T. hoisen sauce
1 clove garlic, minced
24 won ton wrappers
2 qts. chicken stock
1 t. ginger
1 t. hot pepper sauce
Chopped green onions
Sesame oil
Bake the chicken until cooked. I used boneless chicken thighs, but even leftover roasted chicken would work. You can also used pork. Once cooled, I minced enough of the chicken to give me 1 cup of meat. The rest I cut into thin strips. I then took stems from the bok choy and minced enough of them to make 1 cup. Combine the minced chicken with minced bok choy, the hoisen and the garlic. This is the filling for your wontons. Slice more of the bok choy- using mainly the leaves, into thin shreds. This will go into the soup later, along with the strips of chicken. You should have at least a couple of cups of the shredded bok choy, but more is OK, too. To make the wontons place one on your work surface and spoon a rounded teaspoon of the filling into the middle of it. Moisten edge with water, fold in half and press to seal. I used round wrappers, but square wrappers are fine, too. Repeat with remaining wontons and fillings until done. Bring stock to a boil and add the ginger and hot sauce. Add the wontons to the simmering stock. Simmer gently for 3-4 minutes, stirring occasionally, then add the strips of chicken and the shredded bok choy greens. Cook about 5-6 minutes longer. Finish soup with chopped green onions and a drizzle of sesame oil. Serves 6-8
Baked Potato Soup
When I was a kid, I loved getting a baked potato, when we went out for dinner. I loved my Mom’s home cooking, including her baked potatoes, but it was different at a restaurant. It would come to the table wrapped in foil and all puffed up in the middle. As a kid it looked very special to me. They also had so many toppings you could get. Choices included sour cream, butter, chives, bacon and cheese. This soup starts off as a cream of potato soup, and then combines many of the toppings you might have on a baked potato. It feels just like those baked potatoes at the steakhouse. Comfort food on a couple of levels.
Baked Potato Soup
4 slices bacon, chopped
1 large onion, chopped
4- 5 medium potatoes, peeled and cubed
4-5 cups chicken stock
1/2 c. chopped fresh parsley
2 c. half and half
3 T. flour
salt and pepper to taste
Toppings:
Sour cream
chopped green onions or chives
shredded cheese
extra bacon, cooked crisp and crumbled
In soup pot combine bacon and onion and cook over medium heat until bacon is cooked and onion is tender. Add potatoes and stock and simmer, covered, until potatoes are tender, about 20 minutes. Add parsley and most of the half and half. Reserve a couple of tablespoons of the half and half and combine with the flour and stir until smooth. Ladle a little of the warm soup into the flour mixture and whisk until smooth. Add the flour mixture to the rest of the soup and stir until smooth. Cook until soup is thickened and bubbly. Adjust seasonings and serve. Add toppings of your choice at the table. Makes 4 servings.
My Best Ever Cauliflower Soup!!
My friend Kim and I used to laugh at the covers of all the December issues of women’s magazine. They were lined up by the check-out at every grocery store. They always declared it was “The Best Christmas Issue Ever!!!” It was just something that struck us both funny.
When I made this soup, I knew it was extra good. A friend was over and I gave him a bowl to taste. He looked at me and said, wait for it…”This is the best cauliflower soup you ever made.”
I didn’t have a name for the soup yet, so I decided to call it My Best Ever Cauliflower Soup. I thought it was funny- I hope you do, too. It is also a nod to my sweet friend. Kim would have gotten the joke.
The soup lives up to its name. It has plenty of flavor, even without the toppings. With the toppings, it becomes something very special.
If you are looking for a really good and easy soup recipe- I suggest you give this one a try.
My Best Ever Cauliflower Soup
3 T. oil
1 large onion, chopped
1 small head cauliflower, chopped- about 6 cups
1 qt. chicken stock, but you could use beef or vegetable stock instead
1 qt. canned tomatoes, I had home canned, you could use a 28 oz. can of tomatoes
4 ribs celery, chopped
2 potatoes, peeled and diced
2 T. curry powder, I used my homemade curry powder
2 t. turmeric
1 t. cumin
Salt and pepper to taste
Mushroom topping:
2 T. oil
1 onion, diced
1 lb. baby Portobello mushrooms, sliced
3 T. chopped parsley
Salt and pepper to taste
Additional toppings:
Green onions, sliced
Cashews, you could also use peanuts
Sesame oil
Heat oil in soup pot and cook onion until tender. Add cauliflower and cook about 5 minutes longer. Add remaining ingredients and cook, uncovered, until vegetables are very tender, about 30 minutes. While soup is cooking, make mushroom topping. Heat oil in medium skillet and cook onion until golden. Add mushrooms and cook until mushrooms are almost caramelized, about 10 minutes. Add parsley and cook a few more minutes. Set aside until ready to use.
Once soup veggies are tender, puree until smooth. To serve soup, ladle some hot soup into a bowl. Top with some of the mushrooms and add a few green onions, cashews and a drizzle of sesame oil. Serves 6.
Spiced Cauliflower and Carrot Soup
I love to cook with what I have on hand. Some of my best meals have come out of a forage in my fridge, freezer and pantry. This is one of those recipes.
I had been to a favorite produce market and they had the most beautiful fresh cauliflower. I couldn’t resist. I had also picked up some other produce. I had picked up a lot of other produce.
I can’t help myself. I see the bounty of fruits and veggies and I buy more than I should. Not a surprise, the cauliflower got pushed to the back of the fridge.
A few days later, I was looking for inspiration- and there it was- this lovely head of cauliflower.
I thought of soup right away. I often use cauliflower in soup. I also had a bunch of carrots, so I decided to use them together. The combination, paired up with some of my favorite seasonings, made for an excellent meal.
I served it with a drizzle of hot sauce, and a little fresh parsley from the garden. This soup freezes well, so I may save some for another day.
While I ate it hot, this soup could be served cold.
Spiced Cauliflower and Carrot Soup
3 T. oil
1 large onion, chopped
3 cloves garlic, minced
1 small to medium head of cauliflower, cut into florets
1 lb. carrots, peeled and chopped
1 sweet potato, peeled and sliced
2 c. diced fresh tomatoes or canned tomatoes, I used a pint of home canned tomatoes.
4 c. chicken or veggie stock*
2 T. curry powder
1 T. ground cumin
2 t. smoked paprika
2 t. ginger
Hot pepper sauce, to taste, plus extra for topping the soup
Salt and pepper to taste
Fresh chopped basil, cilantro or parsley for garnish, optional
Heat oil in soup pot and cook onions until golden brown. Add garlic and cauliflower and cook another couple of minutes, being careful not to burn the garlic. Add the rest of the veggies, the stock and spices and bring to a boil. Reduce heat to a simmer and cook soup, covered, until veggies are tender. I like the soup to cook at least an hour so the veggies are really tender. Puree soup until smooth. I use an immersion blender. If you are using a standard blender, and the soup is hot, puree in small batches and remove the middle piece from the blender lid. Place the lid on the blender and cover with a towel. Hot soup will splash up, and you need to be careful not to get burned. Adjust seasonings. Can be served hot or cold and freezes well. Drizzle some hot sauce on soup when serving and some chopped fresh herbs, if you like.
* You might need a little more stock, depending on how thick you like your soup. I often add extra stock at the end.
Peanut Soup
This is one of the easiest soups I make. It is also one of my favorites. It’s a rich soup with a creamy texture and just a hint of heat. You could make it spicier, of course. The recipe is very versatile. As written, the soup is vegan, but you could make it with a meat-based stock, if you prefer.
If your only experience with eating peanut butter is on a sandwich or in cookies, you might be surprised at just how good this soup tastes. I have made it with almond butter. If you don’t have peanut butter, the almond butter works fine. Other nut butters would also work. but I still prefer it made with peanut butter. It freezes well, too.
Peanut Soup
2 c. chopped onions
1 T. oil
cayenne pepper to taste
1 t. grated fresh ginger
1 c. chopped carrots
1 c. chopped sweet potatoes
1 c. chopped white potatoes
5 c. vegetable stock or water
1 c. tomato sauce
1 c. smooth peanut butter
1 T. sugar, optional
1 c. chopped green onions
Sauté onions in oil until tender. Add seasonings and carrots and sauté 3 minutes more. Add potatoes and stock and simmer until vegetables are tender. Puree soup in blender in batches until smooth. Return to pot and add tomato sauce and peanut butter. Add sugar if soup is not sweet enough. I never add the sugar, but some people do. Warm gently and serve with green onions on top. You could also top with chopped peanuts, for a little crunch. Serves 6-8.
Cold Beet and Watermelon Soup
I really love this soup. On a hot day, it makes a great first course. I love salads, but sometimes I just want something else. It couldn’t be easier. You just blend up equal parts of watermelon and beets. Thin the mixture down with some stock. Add a bit of mint, and you are good to go.
I got this recipe from a friend of a friend. I tweaked it a little from the original, but it is pretty much the same. It is so simple and a great soup for a hot day. The sweetness of the watermelon pairs nicely with the earthy flavor of the beets. The mint also adds a nice little pop of flavor. The color is pretty cool, too.
I shared this recipe with a friend and she said she just drinks it like a smoothie. I find it a refreshing start to any meal, especially on a hot day.
Cold Beet and Watermelon Soup
1 part diced beet (cooked)
1 part diced seedless watermelon
a spring of mint
Put in blender
Add Chicken or Vegetable stock to taste/consistency
Add salt if desired
Dollop with Creme Fraiche or Sour Cream or even Greek Yogurt, if desired.
Garnish with fresh mint.
With any cold soup- chill well after you make it. You might even want to chill the bowls and spoons.
My Favorite Cream of Tomato Soup
Cream of Fresh Tomato Soup
Tomatoes are in season and I am loving it. I have been enjoying tomato sandwiches, tomato salad and fresh tomato sauce.
This is a great recipe for some of those fresh tomatoes. A simple soup, with lots of flavor, it is a favorite of mine. So much better than the canned tomato soup of my childhood.
I enjoy it served hot, but I also eat this soup cold. On a hot day, this soup, served chilled, is a wonderful change from a salad with dinner.
I prefer to use fresh tomatoes, but I have used my home canned tomatoes, in a pinch. If you want a stronger tomato flavor- use a couple extra tomatoes.
Cream of Fresh Tomato Soup
3 medium-sized ripe tomatoes
1 small onion, chopped fine
1 rib celery, chopped fine
3 whole cloves
1 small bay leaf
3 T. butter
3 T. flour
1 t. salt
3 c. milk or half and half
Peel and chop tomatoes. Place tomatoes in saucepan with onion, celery, cloves and bay leaf. Bring mixture to a boil; reduce heat and cover, simmering 15 minutes. Melt butter in a large saucepan then stir in flour and salt. Cook mixture until bubbly. Add milk and cook until thickened, stirring constantly. Puree tomato mixture through a strainer, food mill or in a blender or processor. Add to milk mixture and heat through. Serves 6.
Cold Beet and Watermelon Soup
Beet and Watermelon Soup
I really love this soup. On a hot day, it makes a great first course. I love salads, but sometimes I just want something else.
It couldn’t be easier. You just blend up equal parts of watermelon and beets. Thin the mixture down with some stock. Add a bit of mint, and you are good to go.
I got this recipe from a friend of a friend. I tweaked it a little from the original, but it is pretty much the same. It is so simple and a great soup for a hot day.
The sweetness of the watermelon pairs nicely with the earthy flavor of the beets. The mint also adds a nice little pop of flavor. The color is pretty cool, too.
I shared this recipe with a friend and she said she just drinks it like a smoothie. I find it a refreshing start to any meal, especially on a hot day.
Cold Beet and Watermelon Soup
1 part diced beet (cooked)
1 part diced seedless watermelon
a spring of mint
Put in blender
Add Chicken or Vegetable stock to taste/consistency
Add salt if desired
Dollop with Creme Fraiche or Sour Cream or even Greek Yogurt, if desired.
Garnish with fresh mint.
With any cold soup- chill well after you make it. You might even want to chill the bowls and spoons.
Corn and Bacon Chowder
Corn and Bacon Chowder
I was defrosting my freezer and found local sweet corn I had frozen last summer. I had forgotten all about it. I wanted to make soup for a dinner, so I decided to use the frozen corn to make this chowder. I also had a pound of bacon, which gave the soup a wonderful smoky flavor. I cooked the bacon in the soup pot, allowing it to get pretty crisp. I removed as much of the fat as I could, but left the bacon in the pot. Then, when I cooked the onions and added the stock, all the little brown bits of bacon in the pot added even more flavor. It came out great!! A perfect dish for a chilly evening.
Corn and Bacon Chowder
1 lb. bacon
1 onion, chopped
2 carrots, peeled and sliced
6 c. chicken stock
2 potatoes, peeled and cubed
6 c. corn – I used frozen corn
2 cups half and half or milk
¼ c. flour
Salt and pepper to taste
Hot sauce to taste
Fresh chopped parsley
Cut bacon in 1-inch pieces and fry in a Dutch oven until crisp. Tip pot and spoon out most of the fat. Add the onion and sauté until translucent. Add carrots and stock. Cover and simmer 10 minutes, then add the potatoes and corn. Cover and simmer 15-20 minutes, or until potatoes are tender. In jar with a tight fitting lid, combine 1 cup of the half and half or milk with the flour. Put on the lid and shake until mixture is smooth. Stir into the pot along with the remaining half and half or milk and cook, stirring often until mixture thickens up. Adjust seasoning to taste. Stir in parsley and serve. Serves 6.
