Creamy Broccoli Soup

1 medium head broccoli, cut into florets and steamed just until tender
2 stalks celery, chopped
1/2 small yellow onion, chopped (optional)
1 clove garlic, minced
1″ piece fresh ginger, peeled and chopped
juice of half a lemon
1 tsp dried oregano
1/2 tsp freshly ground black pepper
pinch sea salt
1/2 cup warm water + more till desired consistency
2 tbsp olive oil
half an avocado, diced

garnish
2 tbsp pumpkin seeds
1/4 avocado, diced
pinch cayenne

1. Combine the broccoli, celery, garlic, ginger, onion (if using), lemon juice, oregano, salt, pepper, water and half avocado in a blender and puree until smooth. Add more water as needed until soup reaches desired consistency (I added about 1 1/2 cups total). Drizzle in olive oil and stir until smooth.
Ladle into bowls and sprinkle with pumpkin seeds, avocado, and cayenne. Serve immediately and enjoy!  




Recipe and photo from Cate's World Kitchen.

Sweet and Smokey Pepper Soup

Peppers, peppers, peppers, what could be better than peppers?  I love them hot and I love them sweet!  I have found some mini sweet bell peppers (and I am going to try and grow them in my garden...we will see if it will work in Montana here...) at Three Bears that are out of this world good!  They can be eaten like candy!  My favorite way to eat them is roasted.  This soup was awesome, very simple to prepare and the taste was mmm mmm good.  

 
6 Tablespoons butter

4 cups chopped red, orange and yellow sweet bell peppers 

(ended up being about 1 1/4 pounds)

1 red onion, chopped

1 stalk celery including leaves, chopped (note: steal some leaves from the other stalks if you’re a celery fan like myself)

4 cups vegetable broth

1/2 cup half-and-half

1 Tablespoon corn starch

1 Tablespoon water

salt and pepper to taste

crème fraiche for garnish (optional)

chopped celery leaves, for garnish (optional)

1. Melt the butter in a large saucepan over medium heat.  Add the onion and celery and cook, stirring occasionally, until the onion is soft.  Add the peppers and cook, stirring occasionally, until the peppers have softened.

2. Add the broth, stir, and simmer for 45-50 minutes. Using an immersion blender, puree the soup.  Whisk in the half-and-half. 

3. Combine the cornstarch with the water to make a slurry, making sure there are no lumps.  Add the cornstarch slurry to the soup, stirring constantly.  Simmer a couple more minutes to thicken.

4. Season with salt and pepper.  Ladle into individual serving bowls and garnish with crème fraiche and celery leaves and serve with some bread and a green salad and enjoy!

Recipe found at Girl Cooks World.

Roasted Hatch Chile and Potato Soup

Ok so this could be one of the best soups I have ever had!  Give me peppers and I am definitely in.  Of course not to mention, potatoes, cheese, garlic and onions...I mean, what more is there!  I found this wonderful recipe at Naturally Ella and a boat load of more wonderful recipes!  So if you like soup, which of course I do if you couldn't tell...they I am sure you will enjoy this find.  I adapted it from Pablano peppers to Green Hatch Chile peppers because that is what I had on hand and I don't think there is a better pepper out there...at not that I have found yet...but I will keep looking cause I am a pepper girl!

1 tablespoon oil
1/2 medium onion diced
1 clove garlic
2 mediums russet potatoes peeled and cubed
3-4 cups veggie broth
3 medium Hatch Green Chile peppers
1/4 cup butter
1/4 cup flour
2 cups milk (I used skim)
1 cup cheddar cheese

1. Using your broiler, char the outside of the pepper (watching and rotating as needed.)

2. In a large pot, heat oil over medium-low heat and saute the onion and garlic until the onion is translucent. Add in potatoes and veggie broth (enough to cover the potatoes), increasing the heat and bring the broth to a boil. Reduce to a simmer and let cook until potatoes are tender. At this point if you like chunks of potatoes in your soup, reserve 1/4 of the cooked potatoes. With the remaining potatoes/broth, use an immersion blender and puree the potatoes-set aside. (If you don't have an immersion blender you can let cool slightly and use your regular blender or just mash with a potato masher a little.)

3. In another pot, heat butter over medium-low heat. Remove skin from the roasted pepper, dice, and add to the butter. Whisk in flour and continue to cook for two more minutes to cook out the flour taste. Finally, whisk in milk and continue to cook until the mixture thickens. Add in potatoes (chunked and pureed) and cheese. If soup seems too thick, add in a little more milk to thin it down. Top with cheese, extra pepper, green onion or cilantro and enjoy!

Buffalo Chicken Soup

Now if you like chicken wings, you will love this soup!  It has a little kick to it and is so delicious!  It takes only a short amount of time to prepare and not very much prep work at all.  Great for a dinner when you are in a rush, or if you just want some good soup. 

2 stalks celery
3 green onions, thinly sliced
1 tablespoon butter
16 oz cauliflower (fresh is best but I used frozen and it was great too)
32 oz chicken stock
1/2 cup heavy cream
1/2 cup Franks hot sauce (or your favorite brand)
5 oz cheddar cheese
20 oz cubed chicken breast (I sauteed my own but you can use the canned kind as well)
Salt and pepper to taste (I also threw in a little chipotle for more heat)

1. Saute your celery and green onions in the butter over medium heat till soft.  Set aside.

2. Cook your cauliflower in the chicken broth on medium high for 15-20 minutes until the cauliflower is very soft.  Remove and let cool 1 minutes.  Transfer cauliflower to blender, adding a cup of broth and blend till smooth.  Place back in the pan and add your heavy cream, hot sauce, celery and onion mixture, and cheese.  Melt the cheese then add the chicken.  Season with salt and pepper to taste and enjoy!

Thai Chickpea Soup

I am definitely one for soups!  I came across this recipe the other day and decided to make it for lunch.  I used dried garbanzo beans, of course cooked!  But I don't think I cooked them long enough.  The broth of the soup was amazing but next time I think I will stick with canned chickpeas and leave the dried ones for hummus!  By the way I had hummus and chips along with this soup, ohhhh.  I was happy.  So put out your soup pot and make some tummy's yummy!

2 tablespoons unsalted butter
1/4 cup minced jalapeño pepper
1/2 cup chopped celery (1 medium stalk)
3/4 cup chopped yellow onion (1 medium to large onion)
8 cups good-quality chicken stock
1 (13.5 oz) can coconut milk
1 (13.5 oz) can crushed tomatoes 
1/4 cup freshly squeezed lime juice
2 (13.5 oz) cans chickpeas, drained
Kosher salt and freshly ground black pepper

1. Heat the butter in a medium sauté pan over low heat. Add the jalapeños, celery, and onions, and sauté until the vegetables have softened, about 5 minutes (take care not to burn them).

2. Combine the vegetables with the stock, coconut milk, tomatoes, chickpeas, and lime juice in a large soup pot or dutch oven. Cover, and cook for 5 minutes, or until they are heated through. Add salt and peppers to taste, serve and enjoy!


Recipe found at Big Flavors From A Tiny Kitchen.

Loaded Baked Potato Soup

Reminiscing about the time I went to eat this soup and IHOP...so I think I will head into the kitchen now and go make some!  This soup is so creamy and velvety, every spoon full is bliss!

5 baking potatoes
1/3 cup butter
1/3 cup all-purpose flour
3 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
4 ounces softened cream cheese
1/2 cup bacon bits as garnish

1. Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking). Time permitting I will bake them in my oven, I like the fluffy texture better.

2. In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and softened cream cheese and heat through. Serve topped with bacon, green onions and cheese.

Beef Stew

Since I have been under the weather these last few days I wanted to make something easy and a little soupy in hopes of helping my throat.  Didn't really help my throat but it was sure tastey!  I will definately make this again!  Had a hint of tangyness from the cranberry sauce and vinegar and a little heat from the chipotle seasoning.  A real comfort food to warm you up on a cold wintery night.

1 1/2 lbs stew meat
1/2 cup flour
2 teaspoons smoked paprika
1 1/2 teaspoon cracked pepper, diveded
1 teaspoon garlic
1/2 large onion sliced, seperated
oil for browning
1/2 cup red wine vinegar
4 cups water
1 15 oz can crushed tomatoes
1 15 oz can diced tomatoes
1/2 15 oz can cranberry sauce
3 whole bay leaves
2 large carrots, sliced
3 medium potatoes, peeled and quartered

1. Heat about 1 tablespoon oil in a large heavy duty stockpot.  Brown onions for about 5 minutes, set aside.  Add more oil if needed.

2.  Combine flour, paprika, 1/2 teaspoon pepper, and garlic in a bowl.  Coat stew meat well, shaking off excess flour.  Brown on all sides in heated oil in small batches.  Set aside on a plate when done.  Add vinegar and water to pan scraping the bits off of the bottom.  Add meat onions, crushed tomatoes, diced tomatoes, cranberry sauce, and bay leaves.  Bring to a boil and then reduce heat to medium low.  Simmer for 1 hour.

3.  Add carrots and potatoes and let simmer for 20-30 minutes or until vegetables are fork tender.  Serve hot with fresh bread or crackers and enjoy!

Photo from Real Epicurean

Zuppa Toscana

We don't have an Olive Garden here in Anaconda or even anywhere near us so I do miss having this wonderful soup.  It is actually the only thing I eat when I go there.  I am sure they have other good food, I just can't get past this mouth watering soup!  Maybe someday I will try something else on their menu.  My husband is not a soup man, you may have seen me write that before but I think if he tried this soup, he would like it.  I don't think a conversion would happen towards soup, I just think he wouldn't grumble if he knew I was making it!

I have never been one to buy kale, but I did and am so glad for it.  I have been eating about 75-80% raw foods and bought it to put in my salads to try something different.  Can't really taste it in my salads cause I load it down with a bunch of veggies, spinach, tomato, smoked sun dried tomato, sunflower seeds, cucumber, mushrooms, carrots, pumpkin seeds, cilantro, and I am probably missing about 5 or 6 other veggies...but I definitely taste it in this tantalizing soup.  It was so hard not to go back and get a second bowl...

1 tablespoon olive oil
1 lb Italian sausage
1 onion, minced
6 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 russet potatoes, peeled and cut into chunks
2  cups kale, chopped
6  cups water
3 teaspoons better than bullion, vegetable flavor
1 cup heavy cream

1. Heat the oil in a large stockpot over medium heat and add the sausage, using a wooden spoon to break the meat into small chunks. Cook the sausage until it’s nice a brown on all sides.  Once browned, remove the sausage from the pot using a slotted spoon and set aside.

2.  With the pot still over medium heat, add the onion and saute until translucent, about five minutes. Add the garlic, salt, pepper and red pepper to the pan and cook for a minute more, just until fragrant. Stir in half a cup of water and make sure to scrape up all the brown bits for extra flavor.

3.  Return the sausage to the pot and add the potatoes, kale, water, and better than bullion flavoring. Increase the heat to medium-high to bring to a boil, then reduce to simmer. Cover and let simmer for about 20 minutes, or until the potatoes are tender. Finally, stir in the heavy cream and season with more salt and pepper to taste. Grab a BIG bowl and enjoy!

Recipe adapted from  The Martin Blog

Smoky Chicken and Tortilla Soup

It is one of those cold days that calls for soup!  It is definitely fall here and soon to be winter with lots of snow and freezing weather!  So I think this soup is fitting for the weather!

1 onion, finely chopped

1 tablespoon olive oil
2 green onions, chopped
4 cloves garlic, minced
8 cups chicken broth
3 tomatoes, chopped
1/2 bag frozen corn
1 large chicken breast
1 can black beans, drained & rinsed
1 lime (one extra for garnish)
1 handful cilantro, chopped
4-5 corn tortillas, cut into strips
1 avocado, diced
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon cumin
salt and pepper to taste
cheddar or jack cheese, shredded
sour cream

1. Sautee onion in olive oil until soft, then add garlic, green onions, cayenne, chili powder, and cumin. Sautee until fragrant (a minute or two). Add chicken broth. Bring to a boil, then lower heat to a simmer. Add tomatoes, corn, black beans.


2. Grill up chicken spiced with cayenne, chili powder, garlic powder, salt, and pepper. (You can also pan-fry it, but it won’t add the smokiness that the bbq does). Cut up or shred chicken and add it to the soup. Try the soup and add more seasonings according to taste, if needed. Add lime juice, cilantro, and avocado.

3. In large fry pan over medium-high heat, crisp up tortilla strips. Add salt. You may do this with oil or cooking spray.

4. Serve soup garnished with cheese, sour cream, tortilla strips, fresh cilantro, and a lime wedge. Enjoy!

Photo credits Vittle Ante recipe adapted from This Week For Dinner

Chicken & Ancho Chile Soup with Hominy

My husband is not one for soup, so while he was out of town I made this...If I was glad he was out of town for any reason, it would have been to try out this soup!!!  But I sure do miss him so!  This is a must try if you love Mexican food. 

4 large ancho chiles, dried
2 cups boiling water
3 lbs chicken thighs (bones and skins on)
sea salt & freshly ground pepper
canola oil for browning
2 large shallots, minced
4 cloves garlic, minced
1 tablespoon cumin
1 tablespoon oregano
6 cups broth
1 can diced tomatoes
2 can hominy, rinsed and drained
1/4 cup cilantro leaves
1 lime, cut into wedges

1. Soak chiles in boiling water till softened about 25 minutes.  Transfer chiles and soaking liquid to a blender and process to a puree.  Strain through a fine mesh sieve, pressing the solids to extract as much liquid as possible.  Discard solids.

2. Season chicken generously with salt and pepper.  In a dutch oven (or a large heavy pot) warm 2 teaspoons oil over medium heat.  Work in batches to avoid overcrowding, place skin side down and cook till golden brown, about 5 minutes.  Turn chicken and cook till golden brown on the second side about 5 minutes longer. Transfer to a large plate.  Brown remaining pieces, adding more oil to the pot if needed.  Remove skins from the chicken.

3. Pour off all but 1 tablespoon of fat from the pot and place over medium heat.  Add chopped shallots and saute till softened about 5 minutes.  Stir in the garlic, cumin, and oregano and cook till fragrant, about 45 seconds.  Raise to high heat, add broth, and using a wooden spoon scrape up the browned bits from the bottom of the pan.  Add chicken, tomatoes with their juices and 1 1/2 teaspoons salt.  Bring to a boil.  Reduce heat to low and cover partially.  Simmer till chicken is tender about 40 minutes.

4. Transfer chicken to a plate.  When cool enough to handle, shred meat and discard bones.  Stir in shredded chicken, hominy, and chile puree into the pot.  Simmer to blend the flavors about 15 minutes.  Stir in cilantro and ladle into bowls and serve with a lime wedge.

Chicken Borscht

Most people cringe at the mention of beets, I did at first as well. My good friend Ron Harper introduced me to this wonderful soup, although the first time or two he gave me some I ended up tossing it, afraid to eat it! But once I did, wow, I realized I had been missing out on the great vegetable! Borscht is easy to make and can be adjusted to your taste.

I updated this recipe today with some changes that made it even better!  I made this the day after Thanksgiving and it was a big hit.  My husband even went back for seconds and let me tell you, he is no soup fan.  So needless to say that was a huge compliment to me!  My mother-in-law even liked it!


2 boneless skinless chicken breast
4 boneless skinless chicken thighs
3 medium beets
2 medium potatoes, whole
1/2 head of green cabbage, chopped
2 carrots, sliced
1 large shallot bulb, chopped
1 bulb of cloves garlic, peeled
3 medium potatoes, cubed
1 package button mushrooms, quartered
3 medium tomatoes, diced
4 teaspoons of better than bullion paste
2 tablespoons dried dill weed
Sour cream for garnish
1 package bacon, cooked & crumbled for garnish, grease reserved

1. Boil the chicken in a large soup pot with the beets, 2 medium whole potatoes for about 30-45 minutes over medium heat. Remove chicken, beets and potatoes and let cool.

2. When cool, shred chicken, and place back in the soup pot. Mash the cooked potatoes and add them as well. Peel beets and place in a blender and puree and add to soup pot (you may need to add liquid to the beets to blend well.)  Add cabbage, carrots, shallot, garlic cloves, diced potatoes, and mushrooms to the soup.  Let simmer for 15-20 minutes.

3. Add tomatoes and heat till warm.  Serve with sour cream, dill, and bacon to garnish. Enjoy!!!

Pinto Bean Soup with Toasted Jalepeno Chiles and Garlic

A new twist on the same old pinto beans! You are sure to love this soup.

6 cups broth
1 smoked ham hock
6 jalapeño's
4 cloves garlic
2 tablespoons olive oil
2 yellow onions, finely chopped
2 carrots, finely chopped
1 1/2 teaspoon dried oregano
1 1/2 teaspoon cumin
3/4 teaspoon ground coriander
3/4 teaspoon chili powder
1 can diced tomatoes
3/4 lb pinto beans, cooked and drained
1/ 4 cup fresh lime juice
salt and fresh ground pepper to taste
1 cup sour cream
cilantro leaves to garnish

1. In a large pot, combine the broth and ham hock. Bring to a boil, reduce to low, cover and simmer till broth is smoky and fragrant, about 1 hour.

2. In a small frying pan, combine the jalapenos and garlic over medium heat. Tossing occasionally, until brown all over, about 15 minutes. Let cool, seed, and mince 4 of the chilies, cut remaining 2 into rings and set aside, mince garlic and set aside.

3. Warm olive oil over medium heat. Sauté onions and carrots for 6 minutes. Stir in minced chilies, garlic, oregano, cumin, coriander, and chili powder. Cook 2 minutes, add ham broth, tomatoes with their juices and the cooked beans. Raise the heat to high and bring to a boil. Reduce to low and simmer to blend the flavor for about 20 minutes.

4. Transfer 1/2 of the mixture to a blender and process to a smooth puree. Return the puree back to the pot. Add lime juice, about 2 teaspoons salt, and pepper to taste. Stir to mix well, place over medium-low heat, cook 10 more minutes.

5. Garnish with sour cream, jalapeño rings, and cilantro leaves.

Leek & Saffron Soup With Sauteed Shrimp

Haven't tried this yet...but I aim to make it real soon! Sounds heavenly...

1/2 cup fresh parsley, chopped
1/2 cup olive oil
4 cloves garlic, chopped, divided
18 uncooked medium shrimp, peeled, deveined, and halved lengthwise
6 tablespoons butter
5 medium leeks, chopped (green & white parts ~ about 3 cups)
1 potato, peeled and chopped
1/4 teaspoon saffron threads, crumbled
5 cups chicken broth
1 tablespoon whipping cream
1 small bunch of chives, cut into 1 inch pieces
salt and pepper to taste

1. Combine parsley, oil and 1 garlic clove in food processor. Blend until parsley is coarsely chopped. Transfer 1/4 cup to medium bowl. Add shrimp and toss to coat. Pour remaining parsley-garlic oil into a cup. Cover shrimp and remaining oil separately and refrigerate.
2. Melt butter in a heavy large pot over medium-high heat. Add leeks and sauté until tender and wilted about 5 minutes. Add potato, remaining 3 garlic cloves and saffron, sauté 2 minutes. Add chicken broth and bring to a boil. Reduce heat to medium-low. Cover and simmer 30 minutes. Working in batches puree soup in a blender until smooth. Return to pot. Add cream, season with salt and pepper.
3. Heat heavy medium skillet over low heat. Add shrimp and sauté until just opaque in center, about 1 minute per side. Ladle soup into bowls. Top soup in each bowl with 6 shrimp halves, garnish with chives and several drops of remaining parsley-garlic oil and serve.

Chicken-Coconut Soup with Summer Squash and Edamame

Haven't tried this yet, but it is definitely something I want to try soon!  Maybe it will be a soup my husband likes...who knows!

3 stalks lemon grass
1 1/2 inch piece fresh ginger
3 Serrano chilis
1/2 bunch fresh cilantro
5 cups chicken stock/broth
2 14 oz can coconut milk
5 shallots, chopped
2 1/2 tablespoons fish sauce
2 yellow squash
1 lb boneless skinless chicken breast
1 1/2 tablespoons light brown sugar
1 1/2 cups frozen shelled edamame
3 limes
1 1/2 tablespoons thai red curry paste
kosher salt

1. Discard outer layers of lemon grass.  Cut off tops and discard.  Bruise with flat side of knife and thinly slice stalks.  Peel ginger, cut into 4 equal slices and crush each piece with flat side of knife.  Crush the chilis in the same manner.  Chop enough cilantro stems to equal 1/4 cup.  Pluck 1/3 cup of cilantro leaves.
2. In a large sauce pan, combine broth, 1 can coconut milk, lemon grass, ginger, chilis, cilantro stems, shallots and 1 tablespoon of fish sauce.  Bring to a boil, reduce heat to low, cover and simmer for 15 minutes.
3. Cut squash crosswise into slices 1/4 inch thick and set aside.  Cut chicken into thin slices and set aside separately.  Strain the broth throw a fine mesh sieve.  Wipe the pot clean and return the broth.  Add brown sugar and remaining can of coconut milk and bring to a boil over medium high heat.  Stir in the chicken and edamame and return to a boil.  Reduce heat to medium and simmer for 5 minutes.  Add squash and simmer 2 minutes longer.
4. Cut 1 lime into 8 wedges.  With the two remaining limes squeeze 5 tablespoons lime juice.  Whisk together lime juice, remaining 1 1/2 tablespoons fish sauce and curry paste.  Add this mixture and 2 1/2 teaspoons salt to the pot and stir well to blend.  Adjust seasonings to taste.
5. Garnish with cilantro leaves and serve with a lime wedge for squeezing.