Category: Soup

Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Soup · Vegan · Whole30 compliant

Best Gazpacho

Belinda

By Julia Moskin for the New York Times

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it’s not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

Serves 8

About 2lbs ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
½ cup extra-virgin olive oil, more to taste, plus more for drizzling

Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids.
Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Appetizers · Asian flavors · Dairy-free · Do-ahead · Fruit · Gluten Free · Soup

Chilled Asian-scented pea soup with crab and radishes

Belinda

Served in small portions, this chilled Asian-scented pea soup can feed a lot of people. If you’re going to do that, make more of the crab mixture.
Recipe from Diana Henry

Prep time: 20 minutes, plus chilling time | Cooking time: 15 minutes
SERVES 8 or more

1 tbsp groundnut oil
1 onion, finely chopped
1″ (2.5cm) piece of root ginger, peeled and grated
2 green chillies, halved, deseeded and chopped
2 garlic cloves, finely sliced
finely grated zest and juice of 2 limes
1.5lbs (650g) frozen or fresh peas
2.5 cups (600ml) vegetable or light chicken stock
2 x 5 fl oz (160ml) cans coconut cream
1oz (25g) fresh cilantro, very roughly chopped
5 tbsp fish sauce, or as needed
Superfine (caster) sugar, if needed

To serve:
5oz (150g) white crabmeat
juice of 1 lime
½ red and ½ green chili, deseeded and very finely chopped
2 tbsp coriander, chopped
8 radishes, of mixed colors, cut into matchsticks

Heat the oil in a heavy-based pan. Add the onion and a little salt and cook over a low heat until the onion is softening, but isn’t colored.
Add the ginger, chili and garlic and cook, stirring occasionally, for about 5 more minutes. Add the lime zest, peas, stock and coconut cream and bring to just under the boil.
Turn down the heat, simmer for 3 minutes, then pour the soup into a cold container and leave it to cool.
Once the soup has reached room temperature, purée with the cilantro in batches, using a blender ideally, as it gives a smoother result than a food processor.
Add the lime juice and fish sauce, then purée again.
Taste for seasoning and, if needed, add more fish sauce, lime juice or even a tiny pinch of sugar – you need to get a good balance of sweet and sour flavors. Chill the soup.

To serve, mix the crab with the lime juice, chili, cilantro and a little salt.
Sprinkle some radishes on the top of each serving, then spoon some crab mixture on top.
Serve.

Do-ahead · Gluten Free · Holiday Food · Soup

Sprout and stilton soup

Belinda

Recipe from Jamie Oliver
Whip up this flavor-packed soup to serve as a starter, or enjoy it as a nourishing supper with crusty bread on the side to dunk in. If you’re someone who doesn’t usually like Brussels sprouts, you won’t even recognize them in this soup.
Lovely for the Holidays too

2 tbs olive oil, plus extra to drizzle
2 onions, chopped
2 garlic cloves, thinly sliced
2 celery stalks, chopped
3 thyme sprigs, leaves picked, plus extra sprigs to serve
1 large potato, peeled, chopped into 2cm pieces
1.3lbs (600g) brussels sprouts, halved
8 cups (2 liters) + 1/4 cup vegetable or chicken stock
4oz (100g) Stilton cheese, crumbled
4oz (100g) creme fraiche

Heat the oil in a large, deep saucepan over medium heat. Add the onion, garlic, celery and thyme leaves. Reduce the heat to low, cover and cook, stirring occasionally, for 10 minutes or until the onion is softened.

Add the potato, sprouts and 1/4 cup (60ml) stock to the pan. Cover and cook, stirring occasionally, for 5 minutes or until sprouts are softened, adding more stock if it starts to stick.
Pour over the rest of the stock and bring to the boil. Reduce the heat to very low and simmer for 15 minutes or until the vegetables are tender. Season.

In batches, transfer to a blender (or use a stick blender) and whiz until smooth.

Combine the Stilton and creme fraiche in a bowl. Serve the soup topped with a swirl of the Stilton mixture, a drizzle of olive oil and extra thyme sprigs.

Do-ahead · Soup

Cream of Jalapeno soup

Belinda

A lovely recipe from “A view from the Great Island”
Cream of Jalapeño Soup is a lovely combination of spicy peppers in a creamy, cheesy soup base. Fresh cilantro and lime add the perfect touch to this unique soup.

As written it’s spicy, but not overwhelmingly so. I used 4 fat jalapeño peppers in mine, but you can moderate the heat if you like by using less, and/or by leaving out the inner pith and seeds. In any event the cream and cheese moderate the heat a bit.

I find cornbread is the perfect sidekick for the soup. The slightly sweet bread offsets the spiciness of the soup, and makes a satisfying meal. Cornbread is one of the easiest quickbreads to make, but I have used a Marie Callander’s mix which is was pretty good.

Serves 6

1 Tbsp olive oil
3 Tbsp butter, divided
1/2 medium yellow onion, chopped
4 large jalapenos, sliced(Use less if you don’t what the heat)
large handful of fresh cilantro
1 tsp sea salt
1 tsp fresh cracked black pepper
15 ounce can chicken stock, divided
2 Tbsp all purpose flour
1/2 cup heavy cream
1 lime
1 cup shredded Monterey Jack or mild cheddar cheese

Heat the oil and one tablespoon of the butter in a stock pot and saute the onion until softened, but not browned, about 5 minutes.
Put the onions, jalapeno peppers (seeds and all, if you like the heat) cilantro, salt, pepper, and one cup of the stock into a high speed blender. Puree until smooth.

Melt the last 2 tablespoons of butter in the pot and add the flour to make a paste, or roux. Stir for a minute, but do not brown. Slowly add the rest of the stock and the cream, stirring or whisking constantly until the mixture is smooth and thick.

Add the pureed pepper mixture to the pot, and stir to combine. Bring up to a boil, then turn down the heat and gently simmer for 5 minutes.
Turn off the heat and stir in the cheese. Taste to adjust the seasonings. Add a squeeze of lime juice if you like.

Serve immediately in small bowls topped with fresh cilantro and cracked black pepper.

Asian flavors · Curry · Fish · Soup · Whole30 compliant

Clams steamed in spicy coconut-lime broth

Belinda

A lovely simple summer recipe with so much flavor. You can also use mussels and serve it with simple white rice.

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Serves 4
1 14oz (398ml) can unsweetened full fat coconut milk
1/2 cup (120ml) canned or bottle clam nectar/juice
1 cup (240ml) canned plum tomatoes, well drained and finely diced
1 tbsp fresh cilantro leaves
3 scallions, thinly sliced
1 tbsp fresh ginger, grated
1/2 tsp turmeric
1 jalapeno pepper, finely chopped
2 tbsp (30ml) freshly squeezed lime juice
1 lime, thinly sliced
3/bs (1.4kg) fresh manilla clams, scrubbed

In a large pot combine all the ingredients except the clams.
Bring to a boil and add the clams.
Cover and cook until the clams open, shaking the pot occasionally.
Ladle the clams and broth into heated bowls and serve with crusty bread for soaking up all the juices

Asian flavors · Do-ahead · Gluten Free · Soup

Chicken curry noodle soup

Belinda

Recipe from “Rachel Ray in season”
Although it’s summer, I love a Thai curry in the evening and this one from Rachel Ray is so simple and full of flavor

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From start to Finish: 25 minutes
Servings: 4

Ingredients
2 tbsp. coconut oil or vegetable oil
2 tbsp. Thai red curry paste
2-inch piece of fresh ginger, peeled and grated
2 cloves garlic, grated
1 tsp. ground turmeric
2 cans (about 14 oz. each) unsweetened coconut milk, shaken well
2 limes—1 juiced (about 2 tbsp.), 1 cut into wedges
3 cups chicken stock
2 tsp. sambal oelek, plus more for serving
1/2 cooked chicken, skin removed and meat shredded
1 package (8 to 9 oz.) rice vermicelli noodles, cooked according to the package directions
1 1/2 cups bean sprouts
Fresh herbs (such as mint, basil, or cilantro), for serving

In a medium pot, heat the oil over medium. Whisk in the curry paste, ginger, garlic, and turmeric. Whisk until the paste is fragrant and begins to incorporate into the oil, 2 to 3 minutes. (Do not let it brown.)
Gradually whisk in 1 can of coconut milk.
Add the lime juice. Reduce heat to low.
Whisk in the remaining can of coconut milk, the stock, and 2 tsp. sambal oelek.
Stir the chicken into the soup.

2. Divide the noodles among 4 bowls. Top with the sprouts, then the soup. Garnish with the herbs, lime wedges, and a spoonful of sambal oelek.

Asian flavors · Dairy-free · Soup

Teriyaki salmon bowl with udon noodles and spinach

Belinda

This is a delectable and light dish packed with flavor. It’s very low calorie and you’re going to love it!

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Serves 4

8 cups dashi broth (You can buy this ready-made)
2 tbsp soy sauce
2 tbsp mirin
1 knob fresh ginger,(about a 2″ piece”) or 1 tbsp fresh ginger juice
13 oz dried udon noodles
4 small salmon fillets, skinned
1 bunch spinach, washed
4 green onions, sliced on the diagonal

Teriyaki sauce
2 tbsp dark soy sauce
1 tbsp sake
1 tbsp mirin
1 tbsp peanut oil
1 tsp sugar

For the teriyaki sauce
Combine the dark soy, sake, mirin, oil and sugar in a small pot and heat, stirring, until sugar has dissolved. Set aside.

Heat the dashi in a second pot and add the soy and mirin. Peel the ginger, cut into cubes and crush in a garlic press to get 1 tbsp ginger juice. Add the juice to the broth and adjust the flavorings to taste.
Cook the noodles in plenty of boiling water until al dente, about 8 minutes.Drain and rinse in cold water, cover with plastic wrap and set aside.

Brush the salmon with the teriyaki sauce and grill on a hot well oiled grill, or a heavy cast iron flat pan, leaving the inside lightly pink.

Bring the dashi broth to just below a boil and add the noodles to the broth for 30 seconds to heat through, then divide the noodles among 4 warmed bowls.
Dip the spinach leaves briefly into the broth to wilt them and distribute them among the bowls.

Ladle the hot broth into each bowl and top the noodles with the grilled salmon, broken into large chunks or left whole.
Scatter the green onions on top and serve with chopsticks and spoons.

Dairy-free · Do-ahead · Gluten Free · Soup · Vegan

Simple and delicious beet gazpacho

Belinda

This recipe is from the lovely food blog, “Feasting at home”
I happened to have all the ingredients to this dish when I found the recipe and it’s well worth making this refreshing, highly flavored cold soup.

*You don’t have to be precise with these ingredients, they are more of a guide. I wasn’t and it turned out beautifully. I like a little more sherry vinegar as it has a sweetness to it, and I roasted my beets instead of boiling them.

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1lb beets (4 medium beets, smaller than a tennis ball, about 3 inches in diameter)
1/2 cup red onion, finely diced, divided
2-3 cups chilled vegetable or chicken broth
2 garlic cloves ( 1 large or 2 two small)
3-4 small Turkish cucumbers, divided
½ cup fresh dill, divided
2 tbsp sherry vinegar, plus more to taste
½ tsp kosher salt, more to taste
¼ tsp fresh pepper

Garnishes- avocado, diced cucumber, diced beet, finely diced onion, chopped dill, baby nasturtium leaves, olive oil or yogurt or sour cream

Place beets in a medium pot and cover with water. Bring to a boil. Turn heat down to low and simmer until fork tender all the way through, about 45- 60 minutes. Chill the beets.

Once the beets are cold, slip off their skins using your hands. Slice and place 3 of the 4 beets ( saving one) in a blender with 2 cups of broth.

Add the half of the chopped onion (about 1/4 cup), 2 garlic cloves, 2 sliced Turkish cucumbers (saving one) salt, pepper, vinegar and about ⅔ of the fresh dill (saving some for garnish).
Blend until very smooth.
Taste and adjust salt and vinegar. You may want to add more broth, or any of the other ingredients. It’s worth playing with until you get just the flavor you want.
Place in the refrigerator until ready to serve.

Prep the garnishes.
Finely dice remaining beets, cucumber, avocado and chop the remaining dill. Pour chilled beet soup (the colder it is, the better) into bowls.
Top with with the garnishes.
Drizzle with a little olive oil or a swirl of yogurt or sour cream if you like. Serve immediately!

Dairy-free · Do-ahead · Gluten Free · Soup · Vegan

30-Minute Roasted Garlic Cauliflower Chowder

Belinda

Recipe from “Simply Quinoa”
I am really enjoying the food blog, “Simply Quinoa” as it has a lot of interesting and easy recipes, and mainly plant-based, which I lean strongly toward these days for health reasons.
This is a super creamy soup made with roasted garlic, hummus and quinoa.

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Serves 4
1/2 cup raw cashews soaked for at least 2 hours
1 head cauliflower
1 small potato
1 garlic bulb
2 tbsp oil
1/2 cup Sabra Roasted Garlic Hummus
1/2 cup cooked quinoa
2 cups vegetable broth
2 cups water (I use more broth) + more as needed
2 tsp white miso paste
2 tsp nutritional yeast optional
Salt + pepper to taste
Additional garlic if desired

Add cashews to a bowl, cover with hot water and let soak for at least 2 hours.
While cashews are soaking, preheat the oven to 425ºF.
Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1 1/2 tablespoons of oil. Season with salt and pepper.

Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables.
Roast for 25-30 minutes until the cauliflower is starting to brown and the potatoes are soft (they don’t have to be totally soft because we’ll be blending them later). Check the garlic after 15 minutes to make sure it isn’t burning.

Allow the veggies to cool slightly then add them to a high powered blender. Squeeze/spoon the garlic out of skin and add it to the blender as well.
Drain and rinse the cashews, adding them to the blender along with the hummus and quinoa. Pour in liquids, miso, nutritional yeast (if using) and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings (adding more garlic, salt, pepper, miso or other seasonings) as desired.

Serve warm topped with some of the roasted garlic garnish from the hummus, some chopped parsley and a drizzle of olive oil.

Dairy-free · Do-ahead · Gluten Free · Soup · Vegan

Cauliflower and white bean soup

Belinda

Recipe c/o “Simply Quinoa” food blog
This healing and pretty cauliflower soup is packed with amazing flavor. The cashews in it give it a silky smoothness and it’s well worth trying.

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Serves 6

1 tbsp olive oil
3 medium leeks, sliced (about 2 cups)
3 garlic cloves, minced
1 medium head cauliflower, chopped (about 6 cups)
3/4 tsp nutmeg + more as needed
1/2 tsp red pepper flakes
1 tsp sea salt + more as needed
1 tsp pepper
1 15 oz can organic white beans, drained and rinsed
4 cups organic vegetable broth
2 cups water (I use vegetable broth) + more as needed
1/4 cup raw cashews
1/2 cup nutritional yeast (optional)

To garnish:
pomegranate seeds
toasted pumpkin seeds
a drizzle of olive oil

Heat the oil in a large pot or dutch oven. When hot, add the leeks and garlic, and saute until softened, about 1 – 2 minutes. Add the cauliflower and spices and saute again for another 5 minutes or so.
Add the beans, broth, and water/vegetable broth, and bring to a boil. Reduce heat, cover and let the soup simmer on the stove for at least 30 minutes, longer if you have the time.
When done, transfer put half the soup into a high powered blender.
Add the cashews and puree until smooth. If too thick, add a little bit of water until desired consistency has been reached.
Repeat with the other half of soup.
Transfer all the soup back to the pot.
Taste and season with additional salt and pepper.
Sprinkle in more nutmeg/pepper flakes if desired. If using nutritional yeast, stir in here as well.

Serve immediately, garnish with your desired toppings and enjoy the healing vibes this soup will bring!