Fresh Spinach Tomato and Garlic Tortellini Soup

Fresh Spinach Tomato and Garlic Tortellini Soup

Fresh Spinach Tomato and Garlic Tortellini Soup

 

Ingredients

  • 1 3/4 lb Roma tomatoes (about 9 medium)
  • 1 1/2 Tbsp extra virgin olive oil
  • 1 yellow onion finely chopped (1 1/2 cups)
  • 6 cloves garlic, minced (more or less to taste)
  • 2 quarts (8 cups) low-sodium chicken broth
  • 2 cups water
  • 1 (20 oz) package refrigerated three cheese tortellini
  • Salt and freshly ground black pepper, to taste
  • 1 tsp granulated sugar
  • 6 – 9 oz fresh spinach, chopped
  • 3 Tbsp chopped fresh basil
  • 1/2 cup finely shredded Parmesan cheese, for serving

Directions

  1. Heat a pot of water to a boil and fill a medium mixing bowl with ice water. Once water in pot boils, carefully drop tomatoes into water and boil until skins burst, about 3 – 4 minutes (if a few of them are having trouble bursting, you can remove them from the water and cut an “X” in the bottom of the tomato then return to water for about another minute until skins slightly pull alway). Remove from boiling water and transfer to ice bath, cool slightly then peel, seed and dice into bite size pieces, set aside.
  2. In a pot, heat olive oil over medium heat, add onion and saute until tender, about 3 minutes. Add garlic and saute 30 seconds longer. Pour in chicken broth and water, then increase temp to moderately high heat and bring to a boil. Once it reaches a boil, add tortellini, season with salt and pepper to tastes and boil 7 minutes (or longer if directed on tortellini package).
  3. Stir in sugar, tomatoes, spinach and basil and cook until heated through and spinach wilts. Serve warm topped with Parmesan cheese.

*If it’s winter and you’re having a hard time finding good Roma tomatoes, you could sub 2 cans regular/petite diced tomatoes, but during the summer when tomatoes are in their prime I highly highly recommend fresh. They make such a difference.

Recipe Source: Cooking Classy




Thai Pumpkin and Chilli Noodle Soup

Thai Pumpkin and Chilli Noodle Soup

Thai Pumpkin and Chilli Noodle Soup

 

Ingredients:

  • 1/2 medium pumpkin about 500 gr cut into 1 or 2 inch chunks (you can peel it if you can be bothered, I didn’t)
  • 1/2 onion chopped
  • 2 cloves garlic chopped
  • 1 or 2 tbsp thai yellow curry paste (you can use red if it is what you have)
  • 1 tbsp ginger paste
  • 1 tsp lemongrass paste (or a lemongrass stalk bruised)
  • 2 or 3 lime leaves thinly sliced (or lime zest from 1/2 lime)
  • 1 red chilli finely chopped
  • 1/2 tsp turmeric
  • 1 litre veg stock
  • 1 tbsp soy sauce
  • a handful of fresh coriander chopped (plus leaves for garnish)
  • lime wedges to squeeze over
  • salt or fish sauce
  • 150 gr noodles cooked according to packet instructions

Directions:

Fry the onion in a large pan over a medium high heat for a few minutes until translucent then add the garlic, chilli and the rest of the spices & pastes up to and including turmeric. Stir to combine for a minute then add the veg stock, soy sauce, tumble in the pumpkin chunks and bring to he boil. Season with salt (or fish sauce) put the lid on, turn the heat to medium low and cook for about 20 minutes(or maybe longer) until the pumpkin is really tender.

Meanwhile cook the noodles according to the packet instructions, drain, rinse under cold water and cover with a lid. When the pumpkin is really soft turn off the heat and put your stick blender in the saucepan and carefully blend until smooth- ish. (you don’t want to get hot orange soup all over your kitchen!). Stir in the chopped coriander and taste for seasoning. Ladle the soup into warmed bowls then place a pile of the cooked warm noodles in the centre garnish with coriander leaves & lime wedges to squeeze over.




Lentil and Coconut Soup

Lentil and Coconut Soup

Lentil and Coconut Soup

 

Ingredients:

  • 1 cup uncooked brown lentils about 2oo gr
  • 1 cup veg stock 225ml
  • 2 cups water 550 ml
  • 2 stalks celery, thinly sliced
  • 1 carrot, diced
  • 2 cloves garlic, finely chopped
  • 1 tbsp minced ginger
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1 tbsp butter or olive oil
  • 1 big spanish spring onion (or about 4 scallions)
  • a few sprigs of fresh thyme leaves, chopped
  • 1 tsp dried oregano
  • 1 scotch bonnet chilli, chopped (you can use any fresh chilli or 1/2 tsp dried chilli flakes)
  • 1 tbsp sherry vinegar (or red wine vinegar)
  • 45 gr sultanas
  • 50 ml tomato puree
  • salt & black pepper
  • 1/2 tin coconut milk about 200 ml
  • about 3oo ml veg stock to get desired consistency
  • the juice of 1 mandarin
  • fresh coriander, chopped for garnish
  • greek yoghurt to swirl on top

Directions:

  1. Rinse the lentils well and put them in a large sauce pan with the water & veg stock and bring to a boil. Reduce the heat, add the carrot, celery & half the ginger, cover and simmer for about 20- 30 minutes, until the lentils are cooked.
  2. Meanwhile in a small frying pan dry toast the curry powder & spices over a low heat until fragrant, don’t let it burn. Tip this into a small bowl and set aside. In the same pan heat the butter or oil over a medium heat, add the spring onions, the rest of the ginger, garlic, chilli, vinegar & raisins. Cook for 2 minutes stirring constantly then add the tomato puree and cook for another minute. Add the toasted spices to the tomato mixture along with the thyme & oregano, mix well and add this to the simmering lentils along with the coconut milk and season generously with salt & black pepper.
  3. Simmer this uncovered for about 20 minutes or so then take off the heat and carefully blitz with a stick blender until you have a smooth puree. Put the lentil puree back in the pan and on the heat. Add more stock (if you wish) until you reach your desired consistency (I like it thick but still soupy). Add in the mandarin juice and check for seasoning.
  4. Serve the soup in warmed bowls topped with a swirl of Greek yoghurt or Mango & Coriander Yoghurt Chutney and some freshly chopped coriander.



Tomato and Bean Soup with lemon, mint and parsley

Tomato and Bean Soup with lemon, mint and parsley

Tomato and Bean Soup with lemon, mint and parsley

 

 

Ingredients:

  • 2 tbsp olive oil
  • 1 leek, cut in half lengthways, rinsed and sliced (you can use a small onion)
  • 1 stick celery, sliced
  • 2 cloves garlic, finely, chopped
  • 1 tsp dried oregano
  • 1/2 tsp fennel seeds
  • 1/2 tsp coriander seeds
  • a pinch of dried chilli flakes
  • salt & black pepper
  • 1/4 or 1/2 head cabbage, shredded
  • 1 jar/tin cooked butter beans about 400 gr
  • 1/2 jar/tin kidney beans 200 gr
  • 1 tin chopped tomatoes 400 gr
  • 1 lemon
  • a splash of white wine (optional)
  • 3 or 4 tbsp tomato puree (tomate frito)
  • about a litre of veg stock
  • 10 squares of frozen spinach or 1 bag of fresh (about 300 gr)
  • 100 gr quinoa (or orzo, rice, small pasta)
  • 75 gr Greek Feta cheese
  • 10 or 12 fresh mint leaves, chopped
  • a handful of fresh parsley, chopped
  • a handful of black olives

Directions:

Heat the olive oil over a medium heat in a large deep saucepan. Add the onions/leeks, celery, fennel seeds, coriander seeds, chilli flakes and dried oregano. Season with salt & black pepper and cook until softened about 4 or 5 minutes. Then add in the garlic and cook for another minute. Add a splash of wine and stir in the shredded cabbage, butter beans, kidney beans and tinned tomatoes. Zest the lemon, add it to pot with half of the juice and the tomato puree. Add the veg stock, season well with salt & black pepper and bring to the boil. Turn the heat down & simmer, covered for 10 minutes. Add in the quinoa or pasta, olives and the frozen spinach (if using fresh stir it through a couple of minutes before serving just to wilt). Cook for another 10 – 15 minutes until the quinoa/pasta/rice is cooked.

Just before serving squeeze the rest of the lemon juice into the pot or serve some wedges on the side. Serve the soup in warmed bowls topped with some crumbled Feta, sprinkle over the chopped mint & parsley and finish with a drizzle of extra virgin olive oil.




Japanese Pumpkin and Azuki Bean Soup

Japanese Pumpkin and Azuki Bean Soup

Japanese Pumpkin and Azuki Bean Soup

 

Ingredients:

  • 240 gr (1 1/2 cups) azuki beans, wash then put in a large bowl, cover with water & leave to soak overnight (or 6-8 hours)
  • 1 litre (5 cups) water
  • 2 bay leaves
  • about 500 gr squash/pumpkin, cut into 2cm cubes. I didn’t peel mine but Kabocha should be peeled
  • salt & black pepper
  • 1 litre veg stock
  • 2 large carrots, chopped
  • 2 tbsp white miso paste
  • 1 or 2 cubes Japanese curry paste (substitute 1 tbsp curry powder)
  • 1 tbsp chilli bean paste (or other chilli sauce)
  • a big handful of fresh parsley or coriander, finely chopped

Directions:

  1. Put the drained azuki beans with the clean water and bay leaves in a large soup pot and bring to a boil.
  2. Lower the heat, cover with a lid and simmer for about 40 minutes until the beans are tender but not mushy.
  3. Add the squash, season well with salt & black pepper then add the stock. Bring the boil, lower the heat and simmer for 20 minutes.
  4. Add the carrots, chilli bean paste, curry paste and simmer for a further 5 -10 minutes until carrots are tender.
  5. Dissolve the miso paste in a cup with a small amount of the hot broth and then add to the pot. Simmer for 1 more minute then turn off the heat. Stir in the fresh herbs, taste to check seasoning and serve in warmed bowls garnished with extra fresh herbs.



Lentil Sausage Soup

Lentil Sausage Soup

Lentil Sausage Soup

 

Ingredients:

  • 1 Tablespoon olive oil
  • 3 links sweet Italian sausage, casings removed
  • 1 leek, chopped
  • ½ onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • ½ teaspoon kosher salt
  • 1 14 oz can diced tomatoes
  • 1 ½ cups lentils
  • 6 cups chicken broth

Directions:

In a large pot over medium heat, brown the Italian sausage, breaking up the sausage into bite sized pieces. Add the leek, onion, carrot and celery and cook until softened, about 5 minutes. Stir in the garlic, rosemary and thyme, and cook until fragrant, about 30 seconds. Add the salt, diced tomatoes, lentils, broth and water. Bring to a boil, and reduce the heat and simmer the soup for 2 ½ to 3 hours or until the lentils are soft. You can add up to 1 cup of water to thin the soup if desired.




Spiced Tomato and Red Lentil Soup

Spiced Tomato and Red Lentil Soup

Spiced Tomato and Red Lentil Soup

 

Ingredients:

  • 3 tablespoons oil
  • 2 medium yellow onions, chopped
  • Kosher Salt
  • 2 teaspoons garam masala
  • 2 quarts low-salt vegetable or chicken broth (I used chicken broth)
  • 2 14½ ounce can petite-diced tomatoes
  • 1 pound (2½ cups) dried red lentils, picked over, rinsed and drained
  • 2 medium celery ribs, diced
  • 1 medium carrot, peeled and diced
  • 2 medium cloves of garlic, chopped
  • ¼ teaspoon cayenne

Directions:

  1. Heat the oil in a 6-quart or larger Dutch oven over medium heat. Add the onions and a pinch of salt and cook until the onions are soft and just beginning to brown, stirring occasional. Add the garam masala and cook until fragrant, about 1 minute, stirring constantly.
  2. Add the broth, tomatoes, lentils, celery, carrot, garlic, cayenne 1teaspoon kosher salt and 2 cups of water. Bring to a boil over high heat, stirring frequently, so the lentils don’t stick. Skim any foam. Reduce the heat and simmer uncovered, stirring occasionally, 35 to 40 minutes or until the lentils and vegetables are all tender. Check soup for seasoning, and add more salt if needed.
  3. Serve with a dollop of yogurt or sour cream and chopped cilantro to garnish.