Portobello Mushroom Chili (Souper Tuesday March 29)

5 cups diced, stemmed portobellos
3 cups water
1 cup yellow onion diced
2 teaspoons diced garlic
2 cups tomato crushed (I used canned)
1 teaspoon salt
1 teaspoon cumin
1 tablespoon chili powder
1/8 teaspoon cayenne
Garnish with green onion and cheddar

Place all ingredients except garnish in soup pot. Bring to a boil then reduce to simmer 15 minutes.
Enjoy!

Souper Tuesday March 21 - Coconut Curry Lentil Soup

Coconut Curry Lentil Souper Tuesday

1 tablespoon coconut or olive oil

1 large onion, chopped

2 cloves garlic, minced

1 tablespoon minced fresh ginger

2 tablespoons tomato paste

2 tablespoons curry powder

½ teaspoon red pepper flakes (or more to taste)

4 cups vegetable broth

1 can coconut milk

15 ounce can diced tomatoes

1 ½ cups dry petite red lentils, rinsed and sorted

2 to 3 handfuls chopped spinach, kale or other green

Salt and pepper to taste

Chopped cilantro, chopped green onion and/or sour cream for garnish

 

In stockpot, heat coconut oil over medium heat and stir-fry onion, garlic and ginger a couple of minutes until onion is translucent. Add tomato paste, curry powder and red pepper flakes and cook for another minute.

Add vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to boil, then simmer on low heat for 20 to 30 minutes until lentils are very tender. (My experience: Check the lentils at 15 minutes because they will cook during the “bring up to a boil” process and then they’ll be done earlier…and not mushy after 30 minutes of simmering.) Season with salt and pepper. (I put the salt and pepper on the table and let everyone season their own soup.) 

Just before serving, stir in spinach or other greens and garnish with cilantro, green onion and/or sour cream. (My experience: Because we usually have leftover soup, and because I like my greens bright green, I put chopped kale greens in a soup bowl and cover lightly with a damp paper towel and “steam” them in the microwave for 45 sec. to 1 min. Then I remove the paper towel and pour the heated soup over the greens and add the garnishes.)

Enjoy and we’ll see you at the next Souper Tuesday!

Spring Squash Souper Tuesday March 15th

Spring Squash Souper Tuesday March 15, 2016

Ingredients:

2 tart apples

1 Granny Smith apple

4 Tablespoon butter (I use less)

2 Cup finely chopped yellow onion

1 Tablespoon curry powder

3  pounds butternut squash or other squash or pumpkin (I buy the packaged cubes)

5-6 C chicken stock or vegetable stock

1 C apple cider or apple juice

salt and pepper to taste

fresh parsley or cilantro, chopped for garnish

Directions: (put on some good music)

Lovingly core and chop tart apples. (Granny Smith will be shredded later for garnish)

Melt butter in a large pot, add chopped onion and curry powder, cover and cook over low heat until onions are tender (about 15 minutes).

Peel the squash, scrape out the seeds and chop into large cubes (or open the packaged cubes). When the onions are tender, add 4 cups stock, squash and tart apples and bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are tender, about 25 minutes depending on how big the cubes are (poke the cubes with a toothpick to test for doneness).

Puree the soup with a potato masher or in a blender (small batches) or food processor. Add apple cider or juice and 1-2 cups additional stock until soup reaches the desired consistency. Season with salt and pepper, simmer briefly to heat.

Garnish with shredded apple and chopped parsley or cilantro.

This soup will keep in the refrigerator for several days.