Potato Soup

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Ingredients:

  • 2 russet potatoes (peeled & chopped)
  • ½ cup leek (white parts only, chopped)
  • 3 cloves garlic (chopped)
  • ½ cup cauliflower (chopped)
  • ½ cup fennel (fresh, chopped)
  • ¼ cup celery (chopped)
  • 1 tbsp butter
  • 2 tbsp cream (fresh)
  • ¼ cup milk
  • 2 cups vegetable broth
  • Cilantro to garnish
  • Salt & Pepper to taste

Instructions:

  1. Heat butter in a pan. Sauté garlic, leek, cauliflower, fennel, potato, and celery for five minutes.
  2. Add the vegetable broth and cook for fifteen minutes.
  3. In a blender, blend soup until creamy.
  4. Pour the soup into a pan and add the milk and cream. Heat for a few minutes.
  5. Top with salt & pepper and cilantro and serve.

 

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Pinto Bean Soup

Ingredients:

  • 1 cup Pinto Beans (soaked overnight)
  • 1 tablespoon Vegetable Oil
  • 1 teaspoon dried oregano
  • 1 ½ teaspoon ground roasted cumin
  • ½ teaspoon ground coriander
  • 2 dried chili
  • sea salt (to taste)
  • 1 tablespoon Masa Harina (corn flour)
  • 1 tablespoon fresh cilantro
  • 2 tablespoon grated celery

Directions:

  1. Rinse the beans. Heat the oil in a pressure cooker.
  2. Add the oregano, coriander, chili, cumin, and celery. Cook for few minutes.
  3. Add beans with 2 cups of water and 1 teaspoon of salt.
  4. Close the lid and bring the pressure to high, wait for few seconds and slow the heat for half an hour.
  5. Puree beans, and return them to the pot. Add Masa Harina Flour and cook for another 5 minutes on slow heat.
  6. Taste for salt and black pepper.
  7. Add fresh cilantro and serve with some corn chips.

Beet Soup

IMG_1661Ingredients:

  • 1 teaspoon oil
  • ¼ cup onion sliced thin and long
  • 2 small beets sliced thin and long
  • 1 carrot sliced thin and long
  • 1 clove garlic chopped
  • 1 tomato peeled seeded and chopped
  • 4 cups of vegetable broth
  • salt and pepper (to taste)
  • 1 teaspoon lemon juice or rice vinegar
  • 1 tablespoon chopped cilantro

Directions:

  1. Warm the oil in a big pot.
  2. Cook the beet, onion, carrot, and garlic together for five minutes.
  3. Add chopped tomatoes and cook for another 2 minutes.
  4. Add the vegetable stock and boil.
  5. Simmer for 30 minutes, until all the vegetables are cooked.
  6. When all the vegetables are cooked, throw in the rice vinegar or lemon juice and salt and pepper.
  7. Add the chopped cilantro and serve.

Tom Yum Soup

Ingredients:

  • 3 cups vegetable broth
  • 1 small onionIMG_1664
  • 1 small tomato (peeled and diced)
  • 2 round slices ginger
  • 1 stick green onion
  • ½ teaspoon lemon rind
  • 1 tablespoon lemon juice
  • 1/4 cup chopped bell pepper and carrots
  • 1/4 cup tofu (fried)
  • 1 teaspoon sweet red chili paste
  • 1 teaspoon thai red curry paste
  • 1 pack Trader Joe’s Spring Onion (noodle) soup
  • 1 tablespoon chopped cilantro

Directions:

  1. Heat the vegetable broth.
  2. Add the onion, tomato, ginger, lemon rind, bell pepper, carrots, red chili paste, and thai curry paste.
  3. Boil for 5 minutes.
  4. Add the tofu and Spring onion soup.
  5. Boil for another 5 minutes till all the noodles are cooked.
  6. Add the cilantro and green onion and serve.

Lentil Chili Soup

Ingredients:

  • 4 cups vegetable broth
  • 2 cloves garlic, chopped finely
  • 1/4 cup cilantro, chopped
  • 2 teaspoon chili powder
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 1 can diced tomato
  • 1 cup brown lentils

Directions:

  1. Pour broth in a large bowl over medium to high heat.
  2. Add onion, bell pepper, and garlic and cook for 8 minutes until pepper is tender.
  3. Stir in chili powder and cook for 1 more minute.
  4. Add lentils and tomatoes and bring to a boil.
  5. Reduce heat to low to medium and simmer, partially covered for 30 minutes or until lentils are almost tender.
  6. Uncover and cook 10 more minutes. Sprinkle in cilantro, stir, and serve.

Harvest Grain Soup

Ingredients:

  • 2 tsp. Harvest Grain Blend from Trader Joe’s
  • 1/4 cup red lentil
  • 1 stick celery
  • 1/4  cup bell pepper
  • 1/4 cup banana squash
  • 1/4 cup zucchini
  • 2 tbs tomato puree
  • 2 cloves garlic
  • 1/4 cup onion
  • 1/2 tsp cumin seed
  • 1 cup vegetable broth
  • 1 tbs oil
  • salt and pepper (to taste)
  • cilantro (to taste)

Directions:

  1. Pour the oil in a pan.
  2. Sauté the onion, garlic, celery, and cumin seed for 5-7 minutes.
  3. Add the red lentil, bell pepper, banana squash, zucchini, and vegetable broth and let it cook for 10 minutes.
  4. Add the tomato puree and salt and pepper.
  5. Let it cook for 3 minutes.
  6. Add the cilantro and serve.