1. image: Download

    foodforzombies:

Sweet Potato Soup with Citrus and Chipotle
Vegan, serves 1-2
Ingredients
1 cup mashed sweet potato (from a baked sweet potato - all sticky and sweet)
1/2 cup+ No-Chicken Broth (or substitute vegetable broth) — add more to thin out to desired consistency
1/2 cup soy milk*, original or plain or unsweetened flavors (I used Soy Dream)
*almond milk will work too
Add to taste (what I used):
orange or satsuma zest (a pinch)
salt (3 pinches)
chipotle powder (1/2 tsp)
Garnish:
1/4 cup diced avocado
2-3 tortilla chips, crushed (I used red, spicy jalapeno chips!)
dash of seasoned chili salt
+ Optional: nutritional yeast, canned white beans (blended in), cinnamon, black pepper, cayenne, lime juice (lime wedge served on side), parsley or chopped spinach served over top.
+ Lower sodium note: salt is very important for this recipe! It brings out all the flavors of the sweet potato base! If you need to go light on sodium, however, give lime or apple cider vinegar a try to perk things up..
Instructions
Preheat oven to 400 degrees.
Bake your sweet potato until tender.
Remove potato skin, add to blender along with the broth and non-dairy milk. Blend on low until smooth. Taste a drop to see that it is slightly bland at this point. Add the salt and spices to taste. I added the zest last and folded it into the poured soup.
Serve with garnish or avocado and crushed chips over top.

    foodforzombies:

    Sweet Potato Soup with Citrus and Chipotle

    Vegan, serves 1-2

    Ingredients

    • 1 cup mashed sweet potato (from a baked sweet potato - all sticky and sweet)
    • 1/2 cup+ No-Chicken Broth (or substitute vegetable broth) — add more to thin out to desired consistency
    • 1/2 cup soy milk*, original or plain or unsweetened flavors (I used Soy Dream)

    *almond milk will work too

    Add to taste (what I used):

    • orange or satsuma zest (a pinch)
    • salt (3 pinches)
    • chipotle powder (1/2 tsp)

    Garnish:

    • 1/4 cup diced avocado
    • 2-3 tortilla chips, crushed (I used red, spicy jalapeno chips!)
    • dash of seasoned chili salt

    + Optional: nutritional yeast, canned white beans (blended in), cinnamon, black pepper, cayenne, lime juice (lime wedge served on side), parsley or chopped spinach served over top.

    + Lower sodium note: salt is very important for this recipe! It brings out all the flavors of the sweet potato base! If you need to go light on sodium, however, give lime or apple cider vinegar a try to perk things up..

    Instructions

    1. Preheat oven to 400 degrees.
    2. Bake your sweet potato until tender.
    3. Remove potato skin, add to blender along with the broth and non-dairy milk. Blend on low until smooth. Taste a drop to see that it is slightly bland at this point. Add the salt and spices to taste. I added the zest last and folded it into the poured soup.
    4. Serve with garnish or avocado and crushed chips over top.
     
  2. image: Download

    nekotindiy:

CREAMY CHEDDAR POTATO SOUP
Ingredients
3 tablespoons of melted butter
1/2 cup of chopped onion
2 cups of water
2 cups of peeled and cubed potatoes
3 tablespoons of all-purpose flour
3 cups milk
2 cups shredded Cheddar cheese
Instructions
Melt the butter in a saucepan and add the chopped onions. Saute until soft.
In a large stock pot, bring the water to a boil and add the potatoes, cooking them until they are just tender.
Darin the water, but keep 1 cup of it, setting it aside.
Stir in the melted butter and onion with the potatoes, add the flour.
Stir well. Add the reserved water and milk and bring to a simmer.
Add the shredded cheese a little at a time mixing it in well.
Simmer for 30 minutes, stirring frequently.

Add salt & pepper to taste.

    nekotindiy:

    CREAMY CHEDDAR POTATO SOUP

    Ingredients

    • 3 tablespoons of melted butter
    • 1/2 cup of chopped onion
    • 2 cups of water
    • 2 cups of peeled and cubed potatoes
    • 3 tablespoons of all-purpose flour
    • 3 cups milk
    • 2 cups shredded Cheddar cheese

    Instructions

    Melt the butter in a saucepan and add the chopped onions. Saute until soft.

    In a large stock pot, bring the water to a boil and add the potatoes, cooking them until they are just tender.

    Darin the water, but keep 1 cup of it, setting it aside.

    Stir in the melted butter and onion with the potatoes, add the flour.

    Stir well. Add the reserved water and milk and bring to a simmer.

    Add the shredded cheese a little at a time mixing it in well.

    Simmer for 30 minutes, stirring frequently.

    Add salt & pepper to taste.

     
  3. alexkpace:

    Happy Sunday, guys. I hope you’ve all enjoyed your extra hour today.

    I’m the proud owner of Kathryn Budig’s new book, and this weekend, I decided to try a variation of her raw tomato soup recipe.

    What you’ll need:
    2-3 tomatoes
    1 jalapeño
    1/2 small onion
    1 cup of basil
    Garlic (2-3 cloves)
    1/2 cup water
    1/3 cup olive oil
    Salt and pepper

    What you’ll need to do:
    Using a food processor (or blender), combine all ingredients until it reaches your preferred consistency. Budig’s recipe is raw, but I prefer mine cooked, so I heated it up in a medium saucepan. Serve with crackers and a smile.

     
  4. Leek, lentil, and butternut squash soup

    spatheandspadix:

    This is a tasty, savory autumn soup. The smokiness of the paprika contrasts with the sweetness of the squash and earthiness of the lentils beautifully. I made it to pair with a chipotle cheddar potatoes au gratin.

    Ingredients:

    1 small butternut squash or equivalent, cut into half-inch chunks

    1 leek, chopped

    1/2 cup green lentils

    4 large garlic cloves, minced

    2 bay leaves

    1 tsp thyme

    1 and 1/2 tsp smoked paprika

    Salt and black pepper to taste

    1. Heat a bit of olive oil in a pot. Add garlic, bay leaf, and thyme, sautee.

    2. Add squash and leek. Cover pot and allow vegetables to cook down. It can be helpful to add a small amount of water to keep them from scorching to the bottom of the pan.

    3. While the vegetables are cooking down, mix in smoked paprika.

    4. Add lentils once the squash has softened. Allow the squash to cook until it can be crushed against the side or bottom of the pot. The goal is for the soup to be thick and fairly smooth while retaining the textures of the ingredients.

    5. Add 1-2 cups of water or stock until the desired consistency is reached. Mix the soup with a broad spoon until the squash falls apart, forming a thick soup base.It helps to crush it against the pot.

    6. Add salt and pepper to taste. Serve.

     
  5. Sick Day Chicken Soup

    vermilionink:

    It finally happened; I finally succumbed to this crappy cold that’s come to NYC with the autumn weather. Hauling myself into work turns out to have been a foolish plan, but at least on the way back I was able to stop off for vital chicken soup ingredients.

    Sick Day Chicken Soup

    2 packets chicken thighs (bone-in)
    1 quart low-sodium chicken stock
    1 box stelline or your favorite soup pasta, whimsical for preference
    4 small leeks or 2 large leeks

    2 large carrots
    8 cloves garlic, as we are sick and not messing around here
    a thumb of fresh ginger
    fresh tarragon
    fresh thyme
    2 bay leaves
    paprika
    cumin
    olive oil
    salt & pepper

    Heat a good dollop of olive oil in your soup pot. Smash garlic, chop leeks, chop carrots into not-too-fat rounds, and sweat in oil over medium heat. Add chicken, season with salt and pepper and a good sprinkling each of cumin and paprika, and allow to sizzle, coated in your veg, for a couple of minutes. Add stock, plus 4 more cups of water. Make thyme, tarragon and bay into a bouquet garni and float in pot. Let simmer for a good couple of hours, while you blow your nose and indulge in sick day TV. If it boils down too much, add additional water or broth, adjusting seasoning accordingly. About 10 minutes before you’re ready to eat, add pasta. (You can do it the proper way and cook the pasta separately, in which case you would just add it immediately before eating, or you can just toss the dry pasta in and let it absorb all that broth as it cooks.)

    And feel better!

     
  6. morethantheweight:

    Fall is here and it’s time for hot soups and pretty colors outside!

    SPICY HOKKAIDO PUMPKIN SOUP! (4 pers)

    Ingredients:

    • 500 g Hokkaido meat - no seeds, no peel. (about two pumpkins)
    • 2 Onions.
    • 1 Clove of garlic.
    • 2 Stalks of lemon grass
    • 1 Red chili.
    • 1 TBS freshly grated ginger.
    • 3 Cups of vegetable broth. (i used low sodium)
    • 1 Can of coconut milk. (optional. makes it more.. asian..)
    • Pepper to taste. 
    • 1 TBS Olive oil.
    Directions
    1. Cut the pumpkin meat in squares.
    2. Chop the onion.
    3. Cut top and bottom off the lemongrass and remove the outer leaves. Chop finely. 
    4. Cut open the chili and remove the seeds. Chop finely.
    5. Heat oil in a pot and add onion and pumpkin. Brown. 
    6. Add chili, lemongrass, minced garlic and ginger + pour over the broth. 
    7. Turn down heat a bit and let simmer for 20 minutes under lid until pumpkin meat is tender. 
    8. Remove pot from heat and blend the soup. Add coconut milk.
    9. Pepper to taste (salt if you’d like) ..
    You can serve with fresh carrot slices (thinly sliced with peeler), bread, fresh herbs, sour cream or maybe greek yogurt, cheese or maybe beans or lentils. I served it with plain greek yogurt and some carrot. YUM! :) 
     
  7. image: Download

    iwannamakethat:

Crock-Pot Loaded Baked Potato Soup
Ingredients:
5 lbs russet potatoes, diced, NOT peeled
5 tablespoons TS garlic garlic
1 large yellow onion, chopped
64 ounces chicken broth or stock
16 ounces cream cheese
bacon, sour cream, chives or shredded cheese for garnish
Directions:
Combine first 4 ingredients in your crock pot, cook on low for 8 hours or on high for 5. Purée soup in food processor with cream cheese. Serve warm topped with bacon, sour cream, shredded cheese & chives.

    iwannamakethat:

    Crock-Pot Loaded Baked Potato Soup

    Ingredients:

    • 5 lbs russet potatoes, diced, NOT peeled
    • 5 tablespoons TS garlic garlic
    • 1 large yellow onion, chopped
    • 64 ounces chicken broth or stock
    • 16 ounces cream cheese
    • bacon, sour cream, chives or shredded cheese for garnish

    Directions:

    Combine first 4 ingredients in your crock pot, cook on low for 8 hours or on high for 5. Purée soup in food processor with cream cheese. Serve warm topped with bacon, sour cream, shredded cheese & chives.

     
  8. isureloveveg:

Sponge Gourd with Misua Noodles and Egg
I am a vegetarian and I DO NOT EAT MEAT (pork, beef, chicken, fish) and I DO NOT DRINK cow’s milk. Not after I watched “Earthlings” but…I eat eggs and put fish sauce on almost all the dishes I cook -remove these two and I’m practically vegan but until then, call me a vegetarian. Anyway, here’s the recipe.
Ingredients: 
1 1/2 cup peeled and sliced sponge gourd
1 packet of misua
1 cup of water
1 hard boiled egg
crushed garlic and sliced onion 
2 tbsp. fish sauce
1 tsp. brown sugar
1/2 tsp. pepper
oil
Instructions:
On a non-stick pan, toast garlic (you can use oil but I usually don’t. It tastes the same and you lessen the calories in your food). Add in onions. Next put in the sponge gourd. Now add 1 cup of water, fish sauce, brown sugar and pepper and misua noodles. Simmer for a few minutes. 
Serve in a bowl. Top with egg. You can eat it with rice. Enjoy. 

    isureloveveg:

    Sponge Gourd with Misua Noodles and Egg

    I am a vegetarian and I DO NOT EAT MEAT (pork, beef, chicken, fish) and I DO NOT DRINK cow’s milk. Not after I watched “Earthlings” but…I eat eggs and put fish sauce on almost all the dishes I cook -remove these two and I’m practically vegan but until then, call me a vegetarian. Anyway, here’s the recipe.

    Ingredients: 

    1 1/2 cup peeled and sliced sponge gourd

    1 packet of misua

    1 cup of water

    1 hard boiled egg

    crushed garlic and sliced onion 

    2 tbsp. fish sauce

    1 tsp. brown sugar

    1/2 tsp. pepper

    oil

    Instructions:

    On a non-stick pan, toast garlic (you can use oil but I usually don’t. It tastes the same and you lessen the calories in your food). Add in onions. Next put in the sponge gourd. Now add 1 cup of water, fish sauce, brown sugar and pepper and misua noodles. Simmer for a few minutes. 

    Serve in a bowl. Top with egg. You can eat it with rice. Enjoy. 

     
  9. Potato Leek Soup

    ktnoms:

    Hurray soup season!

    There are a lot of potato leek soup recipes out there.  I combined a few to make this version.

    Ingredients

    2 large leeks or 3-4 medium ones
    3 large potatoes or 4-5 medium ones
    1/4 white onion
    2 chicken stock cubes (I use a vegan imitation)
    1 cup of water
    1 pint of heavy whipping cream
    a little oil or butter
    garlic to taste
    pepper to taste
    green onions to garnishing
    cheese (optional)

    Chop up the leeks and dice them.  Also, dice 1/4 of the onion.
    Dice the potatoes.

    -In a large pot, heat oil or butter.  Combine garlic (I did one Tbsp) and two chicken stock cubes.  Stir occasionally until dissolved.
    -Add leeks and onions to the pot.  Simmer until lightly golden.
    -Add the diced potatoes.  Then, pour over the water and heavy whipping cream.  For a vegan version, you could just add three cups of water opposed to one cup of water and a pint of whipping cream.
    -Let simmer at a low boil for about 45 minutes or until the potatoes are tender.

    From here, you can enjoy the soup as it is (chunky) or you can puree half and add it back to the soup.  That is what I do.  Or, you could puree the whole thing!

    Also, you can add cheese and stir until it is melted.  I might try that next time.  Garnish with chopped green onions.

     
  10. Disney Recipe: Tangled Inspired Hazelnut Soup

    recipesinmovies:

    Tangled Inspired Hazelnut Soup

    In the new animated feature from Disney, “Tangled,” an old crone named Mother Gothel, voiced with malevolent glee by Donna Murphy, keeps threatening Rapunzel with a hazelnut soup that has parsnips in it. It’s a running  gag that has probably had more than one kid gagging at the thought. But it had the opposite effect on me. I wanted to run home and make a batch of it.

    The thought of toasted hazelnuts mingling with a strong vegetable stock and a touch of heavy cream led me to a recipe that was just what I had in mind. It even had a parsnip in it.

    Creamy hazelnut soup

    1 cup ground hazelnuts
    3 tablespoons butter
    2 shallots, thinly sliced
    1 medium leek, white only, chopped
    1 parsnip, chopped
    1 tablespoon flour
    1 quart vegetable stock
    1 cup heavy cream or half-and-half
    Salt, to taste
    Pepper, to taste
    1/8 cup chopped hazelnuts, roasted

    Creamy Hazelnut Soup

    Roast the ground hazelnuts in a pan (no fat necessary as the nuts contain enough for them not to stick or burn) until they emit a strong sweet smell.

    Add the butter, shallots, leek and parsnip, and cook them for about 10 minutes or until soft. Dust with the flour and incorporate.

    Add the stock and simmer for 20 minutes. Pour in the heavy cream.

    Purée the soup in a blender and strain through a sieve, if desired. (For a more rustic texture, you don’t have to strain the soup.) Return to the pan, season with salt and pepper and reduce to the desired consistency.

    Sprinkle with roasted hazelnuts to serve.

    Makes 6 small appetizer servings.