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This recipe was highly inspired by the New York Times Recipes for Health. This soup is silky smooth and bright red. Bell peppers promote optimal health by reducing the risk of cardiovascular disease, increasing lung health and may even promote better eyesight.

 
2 tablespoons olive oil
1 onion, chopped
1 large carrot, chopped
Salt
4 garlic cloves, peeled and chopped
1 tablespoon tomato paste
4 large red bell peppers, roasted, seeds removed and peeled
2 teaspoons paprika
2 medium potatoes, peeled and diced
4-6 cups vegetable stock
A bouquet garni made with a bay leaf, a bit of rosemary, thyme and parsley, tied together in a bundle
Freshly ground pepper
Soy milk (about 1/4 cup)
 
For garnish (optional) :
Garlic croutons (toast thin slices of bread or baguette and rub a cut clove of garlic)
Basil leaves or fresh thyme
Olive oil
 
Heat the oil over medium heat in a large soup pot, add the onion and carrot. Cook, stirring often, until the onion begins to soften, and then add 1/ teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and then add the roasted peppers, paprika and another 1/2 teaspoon salt.
 
Add the potatoes, stock and bouquet garni, and bring to a simmer. Add salt to taste, cover and simmer over low heat for one hour. Remove the bouquet garni.
 
Blend the soup with a hand blender or in batches in a blender. Add soy milk, to taste and desired consistency. Heat through, add salt and pepper to taster, and serve.
 
Garnish with garlic croutons, fresh basil and drizzle with olive oil.
 
Serves 4
 
*To roast the bell peppers, cook in a 425F degrees for about 25 minutes, turning a few times, or until the peppers blackened on all sides. Set aside to cool, the blackened peel will then be easily removed

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White Bean Cauliflower Soup

 

I woke up this morning remembering the satisfying taste and aroma of cauliflower soup. Velvety smooth hot soup on the tip of my tongue. That’s what I decided to make for lunch, using leftover ingredients that I had in the fridge.

 

1 tablespoon unsalted butter or olive oil

½ cauliflower head, coarsely chopped

1 onion, chopped (I used red onion)

2 cloves garlic, sliced

3 small potatoes, diced

1 can white beans, rinsed and drained

4 cups (good quality) vegetable stock

2 bay leaves

soy milk or cream

salt (depending on how salty your stock is) and pepper, to taste

roasted chopped walnuts and fresh parsley for garnish

 

Saute the onion for a few minutes on medium heat until soft and translucent. Add the sliced garlic, saute for 1 minute. Add the cauliflower and diced potato, saute for a few more minutes. Add the stock, white beans and bay leaves. Bring to a gentle boil and simmer for about 25 to 30 minutes.

Puree with a hand blender (or in batches in a blender).

Top with roasted walnuts and fresh parsley.

 

Serves 4

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