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!
Tuesday, March 29, 2016
Wednesday, March 23, 2016
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!
Monday, March 14, 2016
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.
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