Tag Archives: Soup

Sweet Potato Soup with Apple Herb Drizzle

September 7, 2010Appetizer, Dairy-Free, Gluten-Free/Wheat-Free, Multi-Veggie, Soup, Vegan, Vegetarian (lacto-ovo)apple, balanced diet, dairy free, diet, drizzle, fall, flavor, flavorful, food recipes, fruit, gluten free, green, herb, multi-veggie, nutritious, oil, orange, recipes, Soup, sweet potato, tasty, vegan, vegetables, vegetarian, wheat freechefmichelle

The perfect comfort food for a chilly fall day.

INGREDIENTS
FOR THE SOUP:
2 each Sweet Potatoes, washed
1/2 cup Onion, white, peeled & chopped
2 cloves Garlic, chopped
1 tsp Ginger, fresh, chopped
1 tsp Olive oil
2 cups Vegetable stock (or 2 cups water), heated
1 tsp nutmeg
pinch white pepper
pinch sea salt

FOR THE DRIZZLE:
1/3 cup Baby Arugula leaves, rinsed well
1/3 cup Basil leaves, fresh, rinsed well
1/8 cup Apple juice
2 tsp Olive oil
pinch salt

PREPARATION:
SOUP: Preheat oven to 350 degrees. Poke several holes in sweet potatoes with a fork, place on baking sheet and roast until soft, about 40 minutes. Remove from oven, cool slightly, and remove skins.

In a heated saute pan add one teaspoon oil. Add Onion, garlic and ginger and saute on medium heat until onions are translucent, about 5 minutes.

Add sweet potatoes, sauteed vegetables, stock, nutmeg, salt and pepper to blender and process until completely smooth. Serve in individual bowls and top with apple-herb drizzle.

DRIZZLE: In a blender process all 5 drizzle ingredients together until smooth. If too thick, add a little more apple juice.

Basic Vegetable Stock

August 22, 2010Dairy-Free, Gluten-Free/Wheat-Free, Multi-Veggie, Soup, Stock, Vegan, Vegetarian (lacto-ovo)cooking, dairy free, delicious, diet, flavor, flavorful, gluten free, healthy, low calorie, low fat, nutrition, nutritious, sauce, Soup, stock, tasty, vegan, vegetable, vegetarian, wheat freechefmichelle

Basic Vegetable Stock

A Healthy Kitchen Essential- always have some on hand!

INGREDIENTS:

1 tablespoon Oil

4 large Carrots with tops, washed, rough chopped

8 medium Celery stalks, washed, rough chopped

2 large Onions, peeled, rough chopped

2 large Leeks, washed, trimmed, rough chopped

3 medium Garlic cloves, sliced

1 cup Wine, white (or substitute water)

3/4 cup Parsley stems

5-7 sprigs Thyme, fresh

2 each Bay leaves

8-10 each Peppercorns, white, whole

15-18 cups Water, cold, filtered

PREPARATION:

Heat oil in a large stockpot on medium-low heat. Add the carrot, celery, onion, leeks and garlic to pot, stir a few times; cover pot with a lid to sweat the vegetables (about 5-8 minutes).

Turn heat up to medium. Add white wine and reduce it by half, while stirring the vegetables.

Add the cold water to vegetables (water should reach 2-3 inches above vegetables; adjust water amount accordingly). Turn heat up to high and to the pot add the parsley, thyme, bay leaves, and peppercorns. When stock is to a boil, reduce heat and let simmer until proper flavor is achieved, usually about 40-55 minutes. While simmering, DO NOT STIR STOCK.

Strain stock and cool. Label date and refrigerate. Keeps two weeks in refrigerator; two months in freezer.

YIELD: about a gallon of stock

Tip: Try to use organic vegetables whenever possible to increase the nutrient content, as well as the good flavor.

Tip: Fill ice cube trays with cooled stock and freeze. Keep frozen stock cubes in labeled and dated containers in the freezer- that way you always have stock in measured portions ready for use.

Tip: Use stock in place of place water when cooking grains, vegetables, sauces and soups for an extra boost of flavor.

Tip: Carrot top greens are loaded with nutrients and are a great inclusion in your stock. If you cannot find carrots with tops, you can still make stock using carrots without tops.

Carrot Soup with Orange and Tarragon

August 22, 2010Appetizer, Dairy-Free, Gluten-Free/Wheat-Free, Multi-Veggie, Soup, Vegan, Vegetarian (lacto-ovo)appetizer, carrot, cold soup, dairy free, diet, garlic, ginger, gluten free, healthy, hot soup, low calorie, low fat, orange, Soup, summer, tarragon, wheat freechefmichelle

Sweet and savory, plus great for the waistline!

INGREDIENTS:

1 tablespoon Olive oil

1 pound Carrots

¾ cup Onion, chopped

¼ cup Ginger, chopped

3 medium Garlic cloves, chopped

3 cups Vegetable stock

1/4 cup Orange juice, fresh squeezed

2 tablespoons Wine, white, dry

2 teaspoons Tarragon, fresh, chopped

1 tseaspoon Thyme, fresh, chopped

Pinch Salt

Pinch Pepper, white

PREPARATION:

Add oil to medium pot and heat on medium-high flame. Add carrot, onion, ginger and garlic and sauté until onion is soft. Add stock; bring to boil. Reduce heat and simmer until carrots are tender.

Puree soup in batches in blender until very smooth. Return to pot. Stir in orange juice, wine, chopped tarragon, thyme, salt and white pepper and simmer 5 minutes to blend flavors.

Garnish with sprigs of tarragon.

Soup can be served either hot or chilled.

YIELD: 8 servings

SERVING: 1 cup

Miso Soup

August 22, 2010Appetizer, Dairy-Free, Gluten-Free/Wheat-Free, Multi-Veggie, Soup, Vegan, Vegetarian (lacto-ovo)appetizer, asian, bok choy, chinese cabbage, delicious, diet, flavor, flavorful, food recipes, garlic, ginger, gluten free, healthy, hijiki, hot soup, low calorie, miso, nutrition, nutritious, recipes, seaweed, Soup, soy, tasty, tofu, vegan, vegetable, vegetarianchefmichelle

This soup is low in calories (50 per serving) and big in flavor.

INGREDIENTS:

¼ cup Hijiki seaweed, dried

7 cups Water

1 cup Tofu, firm, diced

¾ teaspoons Garlic, minced

¾ teaspoon Ginger, fresh, minced

1 large Scallion, chopped

1 ½ cups Chinese cabbage or bok choy, thinly sliced

3 tablespoons Miso paste, red

3 tablespoons Tamari or soy sauce (wheat-free)

PREPARATION:

In a small bowl soak the seaweed in ½ cup of the water for about 5 minutes; drain. Divide hijiki and tofu among 9 serving bowls.

Bring remaining 6 ½ cups water to a boil in a medium pot; add ginger and garlic and simmer about 3 minutes. Add scallions and greens and cook 1 minute longer.

Remove pot from heat. Add miso and tamari sauce and stir gently to dissolve the miso. Let soup rest 3 minutes, then gently stir again and then pour the soup into the prepared bowls and serve immediately.

Variation: Add ½ cup thinly sliced mushrooms to soup along with the greens and scallions.

Makes 9 servings

SERVING SIZE: 1 cup

Watermelon Gazpacho

August 18, 2010Appetizer, Breakfast, Dairy-Free, Dessert, Gluten-Free/Wheat-Free, Raw Food, Soup, Vegan, Vegetarian (lacto-ovo)cucumber, diet, fast food, food recipes, fresh, gazpacho, gluten free, healthy, herbs, living food, low calorie, low fat, raw food, recipes, Soup, summer, watermelonchefmichelle

Watermelon Gazpacho

Cool comfort on a hot summer day.

INGREDIENTS:

6 cups Watermelon, seeded

½ medium Cucumber, peeled, seeded, coarse chop

1/3 cup Cilantro, chopped

1/3 cup Mint, chopped

1/3 cup Basil, chopped

PREPARATION:

Put all ingredients in a food processor and process until slightly chunky consistency, like a thick salsa. Serve cold.

Yield: 6 servings

Serving size: 1 cup

Healthy in the Kitchen

Every Meal is Opportunity to Nourish your Body