Tag Archives: soup

Tomato and Rice Soup

  • 2 cups cooked brown rice
  • 1 tsp. olive oil
  • 1 yellow onion, diced
  • 2 cloves minced garlic
  • 1 (6 oz.) can tomato paste
  • 1 tsp. dried oregano
  • 1 can (28 oz.) diced tomatoes
  • 3 cups veg. broth
  • 1 tbsp. sugar
  • Salt and pepper, to taste
  • 1 tsp. dried basil

Fry onion and garlic in olive oil until onion is soft.  Add tomato paste and seasonings, and cook for another couple of min.  Add veg. broth and sugar, and bring to a simmer.  You can use an immersion blender, at this pt., for a smoother soup (if desired).  Add brown rice, and cook on low for 10-15 min.

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Colcannon Soup

  • 6 tbsps. butter
  • 2 cups sliced leeks
  • 2 cups sliced and chopped green cabbage
  • 2 cups sliced and chopped kale
  • 4 cups peeled and diced potatoes
  • 6 cups veg. stock
  • 2 bay leaves
  • 2 ½ tsps. salt
  • ¼ tsp. white pepper
  • 1/3 cup heavy cream
  • 4 thinly sliced green onions

In a lg. soup pot, melt butter.  Add next 3 ingredients; lower heat to low; and cover; and gently cook until greens are wilted (about 15 min.).  Add next 4 ingredients, and increase heat to bring to a simmer.  Maintain the simmer, while cooking potatoes until soft (about 30 min.).  Remove from heat, and add remaining ingredients.

Tomato Basil Gnocchi Soup

  • 1 tbsp. olive oil
  • 1 sm. onion, chopped
  • 6 cloves minced garlic
  • 4 tomatoes, chopped
  • 2 cups crushed tomatoes
  • 1 ½ cups veg. broth
  • ¼- ½ tsp. sugar
  • ¼ cup chopped fresh basil leaves
  • Salt and pepper, to taste
  • 1 lb. gnocchi

Sauté onions and garlic in the oil until onions are soft. Add all but the last ingredient, and bring to a boil. Lower the heat to a simmer, and cook uncovered for 30-40 min. When the soup mixture is almost finished, cook and drain the gnocchi. Puree the soup mixture w/ an immersion blender, and add the gnocchi.

Creamy Pea Soup

  • 3 tbsps. unsalted butter
  • 1 tbsp. all-purpose flour
  • 2 peeled & diced potatoes
  • 4 cups veg. broth
  • 1 (16 oz.) bag frozen peas, heated and drained
  • ½ cup heavy cream
  • 3 tbsps. chopped fresh parsley
  • 2 tbsps. chopped fresh dill
  • Salt & pepper, to taste

Sauté onion in butter until translucent. Add flour, and cook for 3 min. more. Add potatoes and broth, and simmer until potatoes are tender. Add peas, and cook for another couple of min. Puree soup in a blender, dividing into batches if needed. Return to soup pot, and stir in remaining ingredients. Heat through.

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Tomato and Basil Soup

  • 1 tbsp. canola oil
  • 1 ½ diced white onions
  • 3 tbsps. Minced garlic
  • 3 cups tomatoes, roughly chopped
  • 28 oz. (3 ½ cups) veg. broth
  • 1 can tomato paste
  • 3 tbsps. Chopped fresh basil
  • Salt and pepper, to taste
  • 1 ½ tbsps. Lemon juice

Sauté onions and garlic in canola oil until onions are transparent. Add remaining ingredients; bring to a boil; and then simmer for 15-20 min. until tomatoes are softened. Blend until smooth.