Category: Soup and Stew

Coconut Noodle Soup

4 Comments

This Thai inspired soup is quick and simple. Perfect for cooler weather, you’ll love how easy it is to throw together after a long day at work.

ST - asian soup

Coconut Noodle Soup

1 tablespoon coconut oil
1 tablespoon finely chopped ginger root
2 stalks lemongrass, peeled and finely chopped
2 medium or large carrots, peeled and chopped
4 green onions, chopped (just the whites)
8 cups water
4 to 6 tablespoons wheat-free tamari
1 (6oz/170g) package super firm tofu
100g/3.5oz rice noodles
1 can (14oz/414mL) lite organic coconut milk
2 1/2 cups beansprouts
4 pak choy or baby bok choy, chopped
1 lime
1 cup loosely packed cilantro, chopped
Sea or Himalayan salt to taste
Crushed red pepper, if desired

Heat the oil in a large saucepan. Add the ginger and lemongrass. Cook for 1 minute. Add the carrots and onion, and continue to cook for an additional 5 minutes, until carrots begin to soften. Pour the water into the saucepan. Add 4 tablespoons of the tamari, tofu and rice noodles. Let cook for 5 minutes, until noodles are softened.

Add the coconut milk, beansprouts, and pak choy. Let cook an additional 5 minutes until vegetables are softened and soup is heated through. Squeeze in half of the lime, and add the cilantro. Test for seasonings, adding tamari, lime, salt, and red pepper if desired. Serve warm.

Roasted Pumpkin and Tomato Soup

9 Comments

When tomatoes are edging out of season and pumpkins are making their way in, take advantage of the crossover while you can. Roasting the ingredients before putting it in the pot brings out the most flavor, with a caramelized undertone of the sweet vegetables. It also can be made in advance—and tastes better as the flavors meld—making it an easy dish to add to the dinner table.

IMG_6649

Roasted Pumpkin and Tomato Soup

1 medium sugar/pie pumpkin (about 3 pounds)
Olive oil
1 tablespoon dried thyme
2 teaspoons dried rosemary
1 teaspoon dried oregano
Sea or Himalayan salt to taste
Freshly ground pepper to taste
1 pound/454 grams tomatoes, quartered
2 small yellow onions, peeled and quartered
1 red pepper, preferably poblano, seeded and quartered
4 to 5 cups (960mL to 1.2L) water or low-sodium vegetable broth

Preheat the oven to 425F.

Cut the pumpkin in half, then half again, to create four wedges. Scrape out the seeds. Put the wedges on a lined baking sheet and brush with olive oil, then sprinkle with some of the thyme, rosemary, oregano, salt, and pepper. Bake for 25 minutes.

Put the tomatoes, onion, and pepper in a small baking dish. Toss with olive oil, the remaining herbs, and salt and pepper. (If you have too many herbs, just save them to add to the soup). Roast for another 15 to 20 minutes, until all the vegetables are releasing juices, browned on the edges, and very fragrant. Remove from the oven.

Scrape the vegetables and herbs into a large pot, making sure you get all the juices. Add the water or broth, along with any herbs that didn’t make it on the vegetables. Bring to a boil then lower to a simmer, cover, and let cook about 25 to 30 minutes. Remove from heat and let cool approximately 10 minutes.

Using an immersion blender, blend until smooth or let cool to room temperature and blend it in batches in a food processor or blender, adding water or broth if needed. Reheat before serving, seasoning with additional herbs, salt, and pepper to taste.

Tip: For a creamier version, add a few heaping tablespoons of cashew butter in the mix before blending. I like using roasted cashew butter to add to the underlying smokiness of the roasted vegetables in the soup.

Vegetable Soup with Lazy Gnocchi

Leave a comment

I call this lazy gnocchi because you don’t have to form them into the characteristic shape… Instead, roll them into balls and treat them like mini potato dumplings. If you’re so inclined, by all means, take the time to properly roll them.

ST - veg gnocchi soup 2

Vegetable Soup with Lazy Gnocchi

For the lazy gnocchi:
2 russet potatoes (about 1 1/2 pounds)
About 1 cup gluten-free flour mix; I use 50% sorghum, 25% quinoa, 25% tapioca + 1 teaspoon xanthan gum for this, adding more sorghum if needed.

For the soup:
2 tablespoons extra-virgin olive oil
2 leeks, washed well and thinly sliced
3 celery stalks, chopped
2 carrots, peeled and chopped
3 cloves garlic, finely chopped
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried rosemary
1 teaspoon poultry seasoning
Sea salt and fresh ground pepper to taste
3 cups whole, peeled stewed tomatoes (homemade or canned; I’ve used both)
8 cups water
6 cups chopped Swiss chard
1 can (14oz/398mL) kidney beans, rinsed
Handful fresh parsley, finely chopped

Preheat the oven to 450 degrees F. Wrap the potatoes in foil. Bake for about 1 hour until tender.

Meanwhile, to make the soup, heat the oil in a large saucepan. Add the leeks, celery, and carrots. Cook until softened and starting to caramelize, stirring often, about 10 minutes. Add the garlic. Mix until fragrant, about 1 minute. Add the oregano, basil, rosemary, and poultry seasoning, and sprinkle with salt and pepper. Stir and cook for 1 more minute.

Add the tomatoes and water. Bring to a boil then cover and reduce the heat, letting simmer while preparing the potatoes.

While simmering, carefully unwrap the potatoes and let cool about 20 minutes. Mash or rice them well, and spread them on a work surface. Add about half of the flour mixture. Using your hands, knead the potato/flour mixture to bring it together, adding more flour mix to create a soft, smooth dough. It should not be sticky or crumbly. Have patience—you will be kneading and adding flour for about 10 minutes. You’ll use about 3/4 to 1 cup of flour in total.

Once the dough has come together, take a moment to add the Swiss chard and kidney beans to the soup.

Return to the potatoes. Use your hands to roll small 3/4-inch-sized balls of dough between your palms. Repeat until all dough has been used.

Return the soup to a boil. If you find that there isn’t enough room for the gnocchi to cook, use a sieve to temporarily transfer some of the vegetables into a large bowl. Carefully drop the lazy gnocchi into the boiling soup. Cook until gnocchi rises, about 2 to 3 minutes. Stir in parsley and re-add the vegetables. Serve hot.