Curried Cauliflower Soup
Source:
Sugarfree New Orleans
Ingredients:
- 2 Tbsp. olive oil
- 1 large onion, chopped
- 1 large cauliflower, cored and separated into florets
- 4 garlic cloves, chopped fine
- 8 cups vegetable stock or water
- 1 tsp. curry powder
- 1 cup no-fat yogurt
- white pepper
Directions:
1. Heat the oil in a large pot over medium heat and sauté the onions until golden. Add the cauliflower and garlic, cover the pot and cook for about 15 minutes, stirring often. Add the stock and curry powder and simmer until cauliflower is soft, about 30 minutes.
2. Working in batches, puree the soup until smooth. Return to the pot and stir in the yogurt; then heat through, being careful not to let the soup boil. Adjust seasoning to taste and serve.
Leek Soup
Source:
A Taste of Tradition
Ingredients:
- 1/2 cup olive oil
- 3 leeks, cleaned, checked, and sliced
- 1 medium onion, diced
- 4 medium potatoes, cubed
- 1/2 tsp dried tarragon
- 1/2 tsp thyme
- 4 cups vegetable soup or chicken broth, or water
- 1 tsp salt
Directions:
1. Sauté the leeks and onion in oil for 10 minutes. Add the water or broth and seasonings. If you used only water, you may have to add more salt. Add potatoes and simmer for 1.5 hours. Puree until smooth. Serve warm. If soup is too thick, add more liquid before turning off the flame.
Roasted Tomato Soup
Source:
?
Ingredients:
- 4 tomatoes
- 6 cloves garlic
- 1/4 medium onion
- 2 tbsp olive oil
- 1 1/2 tbsp vinegar
- Italian seasoning
- salt and pepper
- 1 tsp brown sugar
- 1 3/4-2 cups hot chicken stock
Directions:
1. In a large pan lined with baking paper slice tomatoes, garlic and onion. Drizzle with olive oil, vinegar. Season with Italian seasoning, salt, pepper and brown sugar.
2. Roast 45 minutes. Transfer to a large bowl and add chicken stock.
3. With immersion blender blend until smooth.
4. Taste and adjust seasonings.
Squash Soup
Source:
Chumie Braun
Ingredients:
- onions
- 2 potatoes
- 1 squash (zucchini)
- salt, pepper, onion soup mix
Directions:
1. Sauté onion. Add rest of vegetables and and spices. Cover with water and bring to a boil.
2. After cooking blend with hand blender.
Sweet Potato Beet Soup
Source:
Chava Malka Cooper
Ingredients:
- 1 large onion
- 2 medium-large sweet potatoes
- 1 medium-large beet
- water
- salt and pepper to taste
- Doritos (grill or barbecue flavor)
Directions:
1. Dice onion and fry in large pot with some oil until browned. Peel and dice sweet potatoes and beet, add to the onions.
2. Cover with water, add salt and pepper. Bring to a boil, lower flame and cook until veggies are soft.
3. With stick blender, blend until pureed.
4. Serve and add Dorito pieces as garnish.
Sweet Potato, Carrot, Apple, and Red Lentil Soup
Source:
Slightly adapted from Allrecipes.com
Ingredients:
- 1/4 cup oil
- 2 large sweet potatoes, peeled and chopped
- 3 large carrots, peeled and chopped
- 1 apple, peeled, cored, and chopped
- 1 onion, chopped
- 1/2 cup red lentils
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 4 cups vegetable broth/water
Directions:
1. Heat oil in pot over medium-high heat. Add sweet potatoes, carrots, apple and onion. Cook until onion is translucent, about 10 minutes.
2. Stir in lentils, salt, pepper, cumin, chili powder, and paprika, then pour in broth/water. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils and vegetables are soft, about 30 minutes.
3. Purée soup in the pot with an immersion blender until smooth.
Sweet Sweet Potato Soup
Source:
Mishpacha Magazine
Ingredients:
- 1 kilo sweet potatoes, peeled and cubed
- 1 large butternut squash, peeled, seeded, and cubed
- 1 large onion, sliced into crescents.
- 2 tbsp butter
- 1 1/2 liter water
- 2 tsp cinnamon
- 1 tsp allspice
- 1 tsp cloves
- 2 cups applesauce
- 1 cup sour cream or white cheese
Directions:
1. In a large soup pot sauté the onions in the butter until the onions are soft. Add the sweet potatoes, butternut squash, and the water. Boil until the vegetables are capable of being mashed with a fork (about 15 min).
2. With a stick blender, mash the soup directly in the soup pot. Fold in the spices and applesauce and cool for another 10 minutes.
3. When serving in a separate bowl drop in a spoonful of sour cream or white cheese and swirl it in once. The soup is thick enough that the swirl will leave a delightful impression.
Vegetable Soup Supreme
Source:
Sugarfree New Orleans
Ingredients:
- 1 onion, sliced
- 2 celery stalks, chopped
- 2 tbsp olive oil
- 2 zucchini, sliced
- 3 tomatoes, cut in chunks
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 can green beans
- 1 can red kidney beans
- 1/4 pound stone ground whole grain pasta
- 1/4 cup tomato paste
- 1/4 cup grated fresh parmesan cheese
- 3 garlic cloves
- 1/4 tsp salt
- 2 tbsp basil
- 1 tbsp olive oil
Directions:
1. In a large soup pot, sauté the onion and celery in olive oil until tender. Add 4 cups of hot water, the zucchini, and tomatoes. Bring to a boil and then allow to simmer for about 10 minutes. Add salt, pepper, drained green and red beans, and pasta. Simmer for another 10 minutes.
2. In a blender, put the tomato paste, cheese, garlic, salt, basil and olive oil. Process to a smooth paste and stir into soup. Serve hot.