Oh the subtle onion taste of leeks! You never disappoint! I haven't made this soup before but I'm really excited with how it came out. It's super easy and super impressive. Check out my take, below!
Time: 30 mins
Ingredients:
2 large russet potatoes
2 leeks, trimmed & cleaned
5 cloves of garlic
2 sprigs thyme
4 cups chicken bone broth
Salt to taste
8 tablespoons butter
Recipe:
Melt the butter in a large pot
Wash the leeks thoroughly, removing any sand. Then, chop them into smaller pieces & add them to the pot.
Smash the garlic cloves & add them in with the leeks.
Peel & dice the potatoes into small pieces, add them to the pot.
Add the thyme, salt & bone broth. Stir to combine, then cover the pot.
Let the soup boil until the potatoes are tender, about 20 mins.
Use an immersion blender to smoothen the soup. Test for salt, then serve!
Starting off the year right with some green! Pea soup with fresh ginger, spinach & fresh herbs. It's an easy way to have your vegetables, without a cold salad!
Time: 30 mins
Ingredients:
2 cups frozen peas (can use fresh/canned)
1 vegetable boullion cube
2 cups water
1 cup spinach
1 teaspoon fresh rosemary
1 large sage leaf, torn into smaller pieces
1 small white onion
1 teaspoon fresh garlic, minced
1 inch fresh ginger, minced
salt & pepper to taste
1 tablespoon vegetable oil
Recipe:
Dice the onion & place it in a medium sauce pan with the vegetable oil. Use medium-low heat.
Add the garlic, ginger, rosemary, sage & boullion cube into the pot. Stir to combine & stir every couple minutes until the boullion cube is melted.
Add the peas, sauté for about 10 minutes, stirring occasionally.
Add the water, salt & pepper. Bring to a boil.
After about 10 minutes, turn the stove off & add in the spinach. Stir until the spinach is wilted.
Pour the soup mixture into a food processor & pulse until the mixture is smooth.
Winter is for yummy warm hearty soups! You don't have to go out in the cold to enjoy a nice bowl of Udon. Here's an easy vegetarian homemade recipe that will be worth your while.
Time: 2 hours (most of this is the mushrooms soaking)
Ingredients:
1 pack udon noodles
1 pack shiitake mushrooms (can be sliced or not)
water
green onion
soy sauce
salt & pepper to taste
egg if you'd like to add it to your udon
Recipe:
First, wash the mushrooms & then place them in a tall Tupperware / container. Add water to cover the mushrooms (and about 1/2 cup more)
Place another Tupperware / container pressing on top of the mushrooms to keep them from floating. Cover with clear wrap & refrigerate for at least 1.5 hours (overnight is better).
Next, make the udon according to the package (pretty much add them to boiling water then straining them & putting in an ice bath so they don't over cook).
In a medium sauce pan, add the broth along the mushrooms (you can slice them at this point if they aren't sliced).
Bring the broth to a boil, add in a couple splashes of soy sauce (depending on how much you like, I used about 1.5 teaspoons).
Add in the udon noodles and pepper if you like.
Crack an egg one by one into the pot so it poaches in the liquid (if you like).
What a delicious start to Fall soup meals!! There's nothing better than a creamy healthy bowl of Butternut squash soup infused with fresh ginger, chili powder & sage!
Time: 1 hour
Ingredients:
1 medium sized butternut squash
1/2 cup freshly chopped ginger
1/4 cup chopped onion
1 tablespoon minced garlic
1 tablespoon chili powder
2-3 Sage leaves (sage is pretty strong so you don't need a lot)
Salt & pepper to taste
water as needed
1 tablesooon vegetable oil
Recipe:
Peel & chop the butternut squash into small cubes.
Add the vegetable oil & onions to a large pot on medium heat. Let simmer until the onions are transparent, then add the ginger & garlic. Sauté for about 1-2 minutes.
Add the butternut squash, sage, & the chili powder (can add the salt & pepper at this time too). Stir to combine.
Once the squash is seasoned, add enough water to completely cover the top of the squash. You should raise the heat at this time to high so it boils.
Cover & let the squash boil for about 15-20 minutes (stirring & adding water as needed occasionally).
Once the squash is fork-tender, you can use an immersion blender to smooth it out.
You can test for salt at this time. Add fresh sage to garnish & serve!
It's gettin cold outside! Have no fear, my creamy vegetable soup will warm you right up! Soups are amazing because they're one-pot dishes that you can sort-of forget about after you throw the ingredients together!
Time: 1 hour
Ingredients:
2 cans unsalted tomato sauce
1.5 cups water
1 large potato, diced into bite sized chunks
1 can mixed vegetables (green beans, peas, carrots, corn, etc)
1/2 onion, diced
3 cloves garlic, minced
1 tablespoon Italian seasoning
1/2 cup milk or lactaid
1 can beans of your choice
Salt & pepper to taste
1 tablespoon vegetable oil
Recipe:
Heat the vegetable oil for 30 seconds in a large pot. Add the onions & sauté until translucent.
Add the garlic & the potatoes, stir to combine.
Add the tomato sauce quickly after (so the garlic doesn't have a chance to burn).
Then, pour in the water and raise the heat to high so the soup can start to boil. Feel free to add your cans of veggies at this time also.
Once the soup is boiling, add the seasoning and the beans then cover the pot. Lower to a simmer.
Let the soup simmer about 30-40 minutes for the ingredients to fully marry in their flavors, turning every so often so it doesn't burn.
Turn off the heat.
Allow about 2 mins off the stove before you add in the milk. Slowly pour it in as you stir.
Feel free to garnish with Parmesan or your favorite cheese & enjoy!
Dim Sum at home! One of my fave Asian appetizers is soup dumplings. If you've never had them, get on it! Picture dumpling dough steamed & filled with incredibly delicious soup! The first thought is, how do they get the soup in there without the dumpling dough breaking?! So I looked up a bunch of recipes & came up with my own, based on my favorite flavors. Not the fastest recipe but it is easy & delicious. You'll feel really accomplished after, I promise. Enjoy!
Time: 30 minutes for the soup, 10 minutes for the dough, 15 minutes to steam the dumplings, & about 4 hours for everything to set
Ingredients:
1 pack ground meat, I used lamb
1/2 diced red onion or shallots
1 teaspoon chopped chives
3 cloves garlic, minced
2 teaspoon grated or chopped fresh ginger
1 celery stick, chopped
2 cups water
1 chicken boullion cube
1 teaspoon vegetable oil
1 chili pepper finely chopped (optional)
salt/pepper to taste
2 tablespoons low sodium soy sauce + more for dipping the dumplings in
Dough ingredients:
3 cups all purpose flour
1.5 cups warm / almost hot water
1 teaspoon vegetable oil
Recipe:
In a large basin, combine the flour, some salt, vegetable oil & hot water to make the dough. Knead well then cover it with plastic wrap & leave it to set until use.
In a large pot, heat the vegetable oil, garlic, ginger & onion for 1 minute. Add the ground meat & let it brown, breaking up the meat.
Add the water, chicken boullion cube, celery & chives. You can also add the salt & pepper at this time, and the chili pepper if you like.
Let simmer for another 15 minutes then turn off the heat & let it cool.
Put the soup in the fridge for at least 4 hours, you want it to turn jelly-like in texture.
After the soup is the right consistency, you can start breaking off the dough for the dumplings.
Use a large, clean, flat surface sprinkled lightly with dry flour. Break of pieces of dough, slightly smaller than a golf ball.
Roll out each piece to about 1mm thick, and round.
Fill each dough round with about 1.5 teaspoons of the jelly soup mixture.
Fold up the edges to close the dumplings, twisting & pinching the top so they seal well.
Place them on a lightly floured cookie sheet so they won't stick to the pan, & put them back in the fridge so the soup mixture doesn't melt. This is very important or your dough will get soggy!
Use a large pot filled 1/4 way with water. Cover it with a sheet of aluminum foil, poking it with a fork to create holes for the steam. Ensure the foil is securely tight around the edges of the pot so it won't sink in when you add the dumplings. Spray the foil with Pam or cooking spray.
Bring the pot to a boil, and place a few of the dumplings on the foil. Cover the pot with the pot cover & let them steam!
Enjoy with a mixture of ginger soy sauce.
Tip: Freeze the extra dumplings for a quick dim sum another night!
On these newly chilly New York days, you want a light, healthy soup to warm you up. Try my Kale & Ground Turkey Soup! With creamy diced potatoes, hearty barley, swimming in a light vegetable broth... is your mouth watering yet?
Time: 45 mins
Ingredients:
1 pack ground turkey
1 medium potato, diced small
1/4 cup barley
1 cup chopped kale
3 cups vegetable broth
3 cups water
Salt & pepper to taste
1/2 cup chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
Recipe:
In a large pot, heat the 1st tablespoon vegetable oil on medium heat & add the garlic & onion. Let simmer for 2 minutes.
Add the diced potatoes & barley, sauté for about 5 minutes.
Add the vegetable broth & the water, bring to a boil. If you don't have vegetable broth, you can use more water with a whole vegetable bouillon cube.
While the soup is boiling, heat the remaining vegetable oil in a large skillet to medium heat & add the ground turkey, salt & pepper.
Once the ground turkey is browned, you can shut off the skillet & leave it on the side.
After the potatoes are boiled in the soup (~20 mins tops), add the kale. You can now serve the soup as a vegetarian meal or add the ground meat to the pot & enjoy!
