CAULIFLOWER SOUP

I'm a soup person. What about you? Maybe you're like me. When the weather is cold outside I love to have a hot bowl of soup with a thick hardy bread slathered with butter.   Yesterday I made this nutritious,  aromatic belly warmer of a soup which my husband rated it 10+ on his scale!!!  (his scale is always favorable on my side). You'll try and let me know where your scale will be ( this soup is very easy to make).

1 Medium head of cauliflower;

2 Tbsp of olive oil;

1 Large clove of garlic whole;

1 Medium onion coarsely chopped;

1/4 Tsp Curry powder;

5-6 Cups of water (add more if needed)

*Salt and Pepper

Chopped parsley and paprika to sprinkle on top

Core the center stem and remove the green outer leaves of  cauliflower.
Place all ingredients in a large pot filling enough water to cover over top of the cauliflower. Boil until all vegetables are fork  tender. Turn of heat. Once its cooled, blend with a hand infuser or blender until smooth. Transfer back to a large pot (if using blender) to warm, sprinkle with paprika and parsley. Close your eyes and savor the smooth taste.

PIGEON PEA SOUP

I first ate pigeon peas at a vegetarian friend's house. She had made rice with pigeon peas. It was delicious.  She is also a dietitian and told me that they were very nutritious and high in protein.  So next time when I went shopping  I bought a bag of  these legumes. They're brownish and  mottled rounds and are very tiny. Once I cooked them in meat stew. It was good but it gave us indigestion afterwords. This time I wanted to try to make soup with them without the discomfort,  so I  used a little cook's trick and boiled them with one tablespoon of baking soda for ten minutes prior to cooking.  After they cooled of  I  painstakingly separated the skins from seeds (ugh..!) and revealed the beautiful yellow peas underneath.  Anyhow,  my efforts paid off and my soup was delicious. Instead of split pea soup it was pigeon pea soup in pork stock. I had prepared the stock from the pork bone that I've saved  from our pork dinner on Sunday.

1 Cup Pigeon peas (see above preparation)
2 Tbsp of olive oil
1 Large onion roughly chopped
1 Large carrot diced
1 Large celery stalk chopped
1 Clove garlic
1 Tsp sage powder
1 Tsp curry powder
5-6 Cups of stock/broth (mine was pork)
1 Cup of shredded pork from the bone 
* salt & pepper to taste

Saute onion with oil in a large pot and stir in all the other ingredients and boil until vegetables softened. Once cool put through the blender until smooth. Return soup to pot and cook for five minutes more. Plate and serve with croutans on top. (I use one day old Italian bread cut into cubes and then fry in melted butter).   It is smooth, silky and a great belly warmer and no discomfort.   Enjoy.

BUTTERNUT SQUASH SOUP

Butternut squash soup is one of my favorite soups of the season. It's easy to make and it tastes delicious.

2 Medium Size butternut squash (cut lengthwise and seeded)
1 Tbsp olive oil
2 Tbsp butter
2 Stalks of celery
1 medium size onion, chopped
2 ripe Anjou or Bartlett pears (or apples) diced
1 Tsp. ground cumin 
1/2 Tsp. ground cloves
1/2 Tsp.  dried crushed rosemary leaves
3 Cups of chicken broth
2 Cups of water

Preheat oven to 450 degrees. Line a tray with foil. Rub 1 tbsp oil on the squash and place on foil face down in lined tray. Roast for 45-50 minutes or until very tender. Cool until easy to handle and scoop squash from  skins and place in a large bowl. Discard skins.  Sautee onions and celeryin a pot  for 10 minutes, stir in spices,  add  diced pears, squash, broth and water. Heat to boiling then reduce heat to simmer for 15-20 minutes. Using hand held infuser blend squash mixture  until pureed.   Enjoy.

BROCCOLI RABE SOUP

Broccoli -rabe is a variety of broccoli that's also known as broccoletti di rape, brocoletto, rapini, choy sum, or Chinese flowering cabbage.It is a versatile vegetable and is laden with vitamins.


A lot of people don't like broccoli-rabe because of its semi bitter taste.  In order to reduce this bitterness don't cook it too long and add a touch of lemon juice while cooking. Yesterday I made this light and nutritious soup:

1 pound of broccoli-rabe
2 cloves of garlic crushed
1/2 Tsp of lemon juice
2 Cups of chicken broth mixed with 1 packet of chicken bouillon
1 Can of beans any kind, drained  (I used pinto beans)
2 Tbsp of olive oil
Parmesan cheese

 Separate the leaves from the stem up to where the actual broccoli is and snip off  at that point. Save the stems for another application (I never waste a good thing-see below). Wash and drain on a colander. Sautee garlic with oil in a large skillet and add the leaves. Stir to coat with oil. Turn the heat  low and continue to stir for few more minutes. Turn off heat. In a medium pot add chicken broth, bouillon, lemon juice and the beans. Cover and cook until  beans are tender but not too soft. Add the sauteed leaves. Pour into individual dishes and sprinkle with Parmesan cheese and enjoy.

For the stems: Carefully trim the stems with a knife eliminating all outer ribs and hollow parts. Sautee stems with a clove of crushed garlic in olive oil for 5-6 minutes then turn off the heat. Squeeze 1 tablespoon of lemon juice and serve hot or cold.  Great side dish for meat or poultry.    

MEATBALL SOUP FOR ALL AGES

This is my best childhood soup of  all times. Especially after a rainy and dreary day like yesterday this soup was calling my name. I had to make it as soon as I got home. For some reason this soup always comforted me. My elderly neighbor whom receives a bowl of this soup swears by it. I think this is a nutritious soup for adults and children alike beacuse it has every food category in it plus it's fat content is minimal. It's funny, I made this soup for a friend's finicky child who wouldn't eat vegetables. His mother was amazed how he finished it and asked for more. I think they still talk about that day. This soup is great as a main dish for relaxing evenings or lunch with friends. I serve it with a salad and crunchy bread on the side. As always,  I do not use salt in any of my recipes. One can add salt and pepper to their taste.

For the broth:

5 Cups of  water (or previously prepared vegetable broth )

2 Medium carrots sliced

2 Medium celery stalks sliced

2 Small potatoes peeled and diced in to cubes

Put everything in a large pot and start boiling on medium high heat.

For meatballs

1 Lb. fat free ground beef

1/4 Cup uncooked rice

1/4 Cup breadcrumbs (I used panko)

1/2 Tsp. garlic powder

1/4 Tsp. cumin

Mix everything well by hand and roll into 1 1/2 inch meat balls. Carefully place them in with the boiling vegetables in the pot and continue to boil until vegetables are soft and the meatballs start floating on top. 

Whisk  1 Egg yolk with 2Tbs. lemon juice in a separate bowl and temper it with the broth from the soup. Return this mixture carefully into the pot, stir and turn off the heat.

 Last night I served this meal with shredded carrot salad on a bed of lettuce with lemon vinaigrette dressing and a chunk of fresh bread. Enjoy.

SPLIT PEA SOUP

After the Easter dinner I decided to save the ham bone for our long time favorite split pea soup. You know after such a big meal one doesn't look forward to eating but when you are hungry then you look for some stick to your ribs good food. Well this recipe is just that, down home with all the aromas and taste.  Anyway I'm glad that I froze the bone along with a few ham  slices. I made wheat pasta salad with diced ham as accompaniment to our tasty soup. Nothing fancy just nutritious. I also freeze chicken and turkey bones for making delicious broths.  You can add salt and pepper to your liking. 

 Anyway here is the recipe for the soup.

2 1/2 Cups dried split peas

5 Cups of water

Ham bone with some meat on it (mine was probably 1 pound)   

2 medium size onions quartered

2 cloves of garlic roughly chopped

1 large stalk of celery, ribs removed and chopped

1 large carrot chopped

1 teaspoon dried thyme crushed

1 teaspoon dried mint crushed

1 large bay leaf

Rinse dried peas and set aside. In a large pot combine all ingredients with water including rinsed peas. Bring to a boil. Reduce heat, cover and simmer for 1.5  hours stirring occasionally until peas are soft. Remove the bone and the bay leaf and discard. When cool enoug, using a regular blender or infusion blender blend until silky smooth. Return to pot and boil for an extra 10-15 minutes. Garnish with croutons and diced ham. ( I used left over ham pieces from the bone and crispy tortilla chips instead of bread).  You can freeze the extra soup in the freezer until next time. 

And here is my wheat spiral pasta salad with extra ham pieces and red peppers, tomatoes and cucumbers,  dressed with home made vinaigrette dressing . Enjoy...

RED LENTIL SOUP

One of my all time favorite soup is this red lentil soup. With its nutty aroma and flavor it just warms me up all over. Many of my friends also enjoy its creaminess. I make sure that  I always make a big batch not only to freeze but also to give away some to my neighbors. They look forward to it.

Ingredients:                                                   

2 Cups of Red Lentils washed and drained

2 Medium Onions coarsely chopped

2 Carrots peeled and coarsely chopped

2 Tbsp Olive Oil

2 Tbsp of Tomato paste

8 Cups of Water of Chicken Broth I

1 Cup of  *Medium Grind  Bulgur  (see below )

1 Tsp. ground Mint

1 Tsp Paprika

In a medium bowl soak bulgur in hot water set aside. In a  large pot, sautee onions, carrots, tomato paste for few minutes with olive oil. Add lentils and water/broth. Stir and cook until carrots are soft.  Turn off heat. Using a hand infuser or regular blender blend everything  to a creamy consistency. Add bulgur and mint simmer for 5 minutes. Sprinkle with paprika and serve with croutons. It makes 12 servings.

For home made croutons:  Brown all sides of cubed old Italian bread in butter in a small frying pan.  

This soup becomes thick as it stands. It can be diluted with water/broth  for the the next use. When I make this soup, I apportion it to servings for two, in a freezer appropriate container and use them as needed.

*Bulgur is a cereal made with Durum wheat and has a nutty flavor. I think that's why it complements this lentil soup so well. Bulgur has four different grinds. #1 through #4. Very coarse, coarse, medium and fine.  I only use  coarse, medium or fine grades in various recipes. 

CARROT SOUP

I make this soup often. It is pleasing to all senses. It is delicious, its color is vivid, it smells great and it warms you all over. My husband rates this soup a ten.

2 tablespoons olive oil

1 jumbo onion chopped

4 teaspoons curry powder

1 tablespoon peeled grated fresh ginger

3 bags of carrots (16 oz. each) cut up

2 cans of chicken broth

1 1/2 teaspoon salt

1 cup of light cream

Sautee onions in oil in a large pot. Add curry powder and ginger, stir. Add carrots, chicken broth and and 2 cups water. Heat to boiling. Reduce heat and simmer 30-40 minutes or until carrots are tender. Cool slightly. In blender blend soup in batches and return it to large pot. Add 4 cups of water and light cream. Over medium heat, heat soup until hot stirring frequently.

COME IN FROM THE COLD

I like this cream of corn soup with a light and delicious corn bread on a cold day. They are easy to make. If there are any left over corn bread I usually warm it up in the microwave for a few seconds to have it with jelly or honey in the morning with my breakfast.




CREAM OF CORN SOUP

1 Can of corn kernels, drained
2 Medium size potatoes, cubed
1 Medium onion, chopped
1/2 Cup water
1 packet (cube) of chicken bouillon
2 Cups of Milk
1 tablespoon of margarine (butter)

In a large sauce pan combine all the ingredients except the milk. Bring to boiling, reduce heat. Cover and simmer about 10 minutes or till corn and potatoes are tender, stirring occasionally. Stir in milk and cook for about 1 more minute. Turn of the heat. Once the soup is cooled put it through the blender in batches and return it back to the pot. Warm it up and serve. If desired, garnish with chopped chives or snipped parsley or bacon bits.

CORN BREAD

2 Cups cornmeal
1/4 Cup sugar
2 Tbsp flour
1 Tbsp baking powder
1 Tsp baking soda
1 Tsp salt
1 Cup Milk
1 Cup plain yogurt
1/4 Cup vegetable oil
1 Large egg

Preheat oven to 425 F. Grease 9 inch baking pan. In a large bowl mix all the ingredients. Pour batter into the prepared pan. Bake 20-25 minutes or until golden brown. Cut and serve.

FOLLOW THE BEET

BEET SOUP

1 Bunch of beets washed, peeled and cut-up
2 Large cloves of garlic halved
2 Tablespoons of red wine vinegar
2 1/2 Cups of water
1 tablespoon of olive oil
2-3 Sprigs of cilantro or parsley

Put all in a pot and boil approximately for 30 minutes or until beets soften. Working in batches, puree in a blender. Garnish with cilantro. Can be eaten warm or chilled.It is delicious and healthy. Enjoy.

SUMMER COOLER SOUP

I enjoy this cold soup in hot summer days. It is easy to put together and there is no cooking involved. Excellent for vegetarians. All the ingredients are coarsely cut up.

4-5 large ripe tomatoes , 1 medium bell pepper, 2 stalks of celery, 1 medium onion, 2 cloves of garlic, 1 medium cucumber and 4-5 leaves of basil

Put everything in the blender (or use a hand blender in a bowl) and blend until smooth, add 2 tablespoon olive oil and vinegar, salt and pepper to taste. Cool in the refrigerator until ready to eat. Hot sauce can be added for extra zest.