Butternut Coconut Curry Soup

BN cocnut curry soup

Soup weather! I said IT’S SOUP WEATHER!
I get excited when I make soup; there’s something so nourishing and comforting about a big ol’ pot of soup on the go on the stove.
This one is so good! It ticks all the boxes: rich, filling, sweet, spicy, makes the house smell divine!
Drooling yet? Let’s get on with it then…

Butternut Coconut Curry Soup
1/2 cup diced Yellow Onion
2 tablespoons Olive Oil
2 tablespoons Curry Powder
1/4 cup Brown Sugar
1 teaspoon Cayenne Powder (optional)
4 cups cooked Butternut Squash
Salt & Pepper
2 cups Light Coconut Milk (about 1 1/2 cans)
4-6 cups Vegetable Stock or Chicken Stock
2+ cups Water

In a large pot with a lid, sautee the onions in the olive oil, over medium heat, until translucent. (About 2 minutes)
Add the curry powder, brown sugar, and cayenne powder. Stir to toast the spices for about 30 seconds.
Add the cooked butternut squash and toss with the oniony spices.
Salt & Pepper to taste.
Add the coconut milk and the stock. Stir well to combine.
Reduce heat to a simmer and cover with the lid.
Simmer for 20-30 minutes.

After cook time, blend until smooth with a stick blender, add water to thin if it’s too thick for your taste.
Taste and adjust seasonings to your liking.

Serve hot with a nice crusty baguette!

Note: I roasted my Butternut in the oven on 400f/200c for about 20 minutes the previous day and stored in the fridge until it was soup time.

Vegetable Beef Soup

vegetable beef soup

How was your holiday everyone? Were there lots of leftovers? Allow me to suggest this soup to try.
Most of what I used was leftover from my Christmas feast, what wasn’t I had stashed in the freezer.
That’s the beauty of soup! Broth, a few veggies, some leftover protein…Boom! Dinner.

Vegetable Beef Soup

6 cups Beef Stock
1 tablespoon Mixed Dried Herbs
Corn Starch Slurry (1 tablespoon cornstarch + 2 tablespoons cold water)
4 cups cooked Roast Beef
1 cup cooked Carrots
2 cups cooked Potatoes
1 cup frozen Corn (thawed)
1 cup frozen Green Beans (thawed)
Salt & Pepper (to taste)

Dice or shred the beef and set aside. Prepare and measure all the veggies and set aside.
In a large stock pot heat the stock to a boil and add the herbs.
Whisk in the cornstarch slurry. Stir until slightly thickened.
Turn the heat to low and add the meat and veggies.
Season with salt and pepperĀ to taste.
Heat through the meat and veggies in the soup.
Serve with crusty bread or rolls.

Roasted Red Pepper & Tomato Soup

tomato soup 1
It’s a step up from the classic tomato soup, but just as comforting!

Tomato Soup

2 tablespoons Olive Oil
2 whole Roasted Red Peppers (instructions follow)
1 small Onion
2 Carrots
Salt & Pepper
2 28oz. cans Tomato Puree or Whole Peeled Tomatoes
2 cups Water
1 Bay Leaf
1 tablespoon Fresh or Dried Parsley
1 cup Heavy Cream (optional)

Place the onion, carrots and roasted red peppers into a food processor and chop until finely minced. About 5-8 pulses.
Heat a large, heavy pot over medium high heat. Add the olive oil and the vegetable mixture.
Sprinkle with salt and pepper and saute for about 5-7 minutes.
Add the tomatoes, bay leaf, parsley and water. Bring to a boil then turn the heat down to a low simmer and cover.
Simmer for 30 minutes.
With a hand or counter top blender puree the soup until smooth. Stir in the heavy cream.
Tip: if using a traditional blender fill it only halfway per batch. Hot liquid can expand and splatter.

Serve with a dollop of sour cream or a grilled cheese sandwich.

To Roast Red Peppers:
Buying jarred is totally acceptable, and probably preferable. However, if you’ve never tried it yourself you’re missing out on a money saving way to pump up the flavor of pretty much anything.

Heat your oven broiler to high.
Place two red peppers onto a baking sheet.
Position the peppers until they are just two inches away from the heating element.
Broil the for two minutes or until they are burnt (that’s right burnt, as in black!)
Turn over the pepper and char the other side.
Place the peppers into a bowl and cover with plastic wrap. What you’re doing is keeping the heat in to steam the peppers through and allow the skin to peel off easily. Set aside for 5-10 minutes.
When cool enough to handle peel off the charred skin, remove the stem, open it up and remove the seeds.
You can use immediately or store in the fridge covered in olive oil for a week or more.

Broccoli Soup

broccoli soup

This turned out delicious! Light but creamy and flavorful. I served this with just garlic bread but you could also serve as a first course for a more elaborate meal.

Broccoli Soup
1 tablespoon Olive Oil
4 Green Onions
1/4 cup chopped Parsley
1 tablespoon prepared Lemongrass paste ( I like this brand)
4 cups Chicken or Vegetable Stock
4 small or 2 large heads Fresh Broccoli
Salt & Pepper
1/2 cup Heavy Cream
1/4 cup Creme Fraiche

Heat a large stock pot over medium and add the olive oil. Chop the green onion and add to the pot. Cook until soft but not browned.
Add the parsley, lemongrass paste, stock and salt and pepper (to taste). Chop the broccoli into small chunks so they fit into the pot easier. Bring everything to a boil then reduce to a simmer. Cover the pot and simmer for 15 minutes or until the broccoli is tender.

Very carefully ladle the broccoli and broth into a blender.
You need to work in batches. Hot liquids expand in the blender so you only want to fill the blender half full at a time.
Blend until well pureed.
Return the soup to the pot and reduce for 10 or so minutes on medium high heat.
Add the cream and creme fraiche and stir to combine.
To serve dollop a spoon on creme fraiche and snip over fresh herbs.

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Meet Rachel Khoo

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Recently I’ve been watching Rachel Khoo on Cooking Channel in the U.S. They’ve been replaying her BBC Two show The Little Paris Kitchen.

I love her recipes and her teeny tiny Paris kitchen! Last night I made her Chicken Dumpling Soup. Yum!
I’ll be delivering the left over to an ailing family member later today.

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Her cookbook is due out in February!

Lemon Chicken & Orzo Soup

Have you ever thought, “I could make this from scratch and it would be much better.” It occurred to me, while having a bowl of something similar out of a can, that I could do just that.

Lemon Chicken and Orzo Soup

3 tablespoons Olive Oil
3 Carrots (diced)
2 ribs of Celery (diced)
1 medium Onion (diced)
1 bulb of Fennel (diced)
Salt & Pepper
1 teaspoon dried Sage
1 teaspoon Fresh Rosemary
4 cups Chicken Stock
2 cups Water
2/3 cup Orzo Pasta (cooked)
4 cups chopped Kale
2 cups cooked and shredded Chicken
The Zest and Juice of one large Lemon

In a large stock pot, heat the olive oil over medium high and saute the carrot, celery, onion, and fennel for about 5 minutes. Add the sage and rosemary, salt and pepper and saute for a few more minutes.

Add the chicken stock and water and bring to a boil. Turn the heat to low and simmer until the vegetables are tender, about 10-15 minutes. Add the kale, chicken, lemon (zest and juice) and orzo to the pot and continue to simmer until the kale is cooked down and the chicken is warmed through. Test for seasoning and add additional salt or pepper if needed.

Serve with garlic cheese bread.

Dinner Tonight: Vegetable Noodle Soup

In Oregon the weather still isn’t summer like yet. The laziness that hits, has arrived however and I just haven’t been in a complex recipe mood.

Soup is the ultimate lazy cook dish. I used up leftover veggies but you can include anything you’d like.

Vegetable Noodle Soup
2 tablespoons Olive Oil
1 small Onion, diced
2 Carrots, diced
3 stalks of Celery, diced
1 head of Broccoli, chopped finely
5 sliced brown Mushrooms
6 cup Chicken or Vegetable Stock
Salt & Pepper
2 Bay Leaves
2 stems Thyme
2 cups Wide Egg Noodles (or the pasta of your choice)

Heat the Olive Oil over medium high heat. Toss in the Onion, Carrot and Celery and saute for about 10 minutes. Stir in the Broccoli, Mushrooms, Bay Leaves, Thyme, Salt and Pepper and cook for an additional 5 minutes. Add the Stock and bring to a boil.

Taste for seasoning and add additional Salt or Pepper.
Reduce the heat and simmer until the vegetables are tender, about 10 more minutes.
Add the Egg Noodles, and cook for about 12 minutes, or until the noodles are tender.

Serve with a baguette or toasted cheese sandwich.