I've made it clear I cannot stand cauliflower. I don't like the texture, the color, or the look of it. I never have. In my quest to eat more veggies, I decided to put aside my bias and give it another try. I realized as long as the soup is pureed, I didn't think twice about eating it. It is simply delicious!
1 Large head of cauliflower -- chopped
1 small onion -- diced
1 clove garlic -- minced
4 C water -- or the amount it takes to barely cover the cauliflower in the pot
1 tsp olive oil
2 green onions -- sliced
dash of crushed red pepper
salt and pepper to taste
In a large pot heat the olive oil and add the garlic and onions (not the green onions). Cook until onions are soft. Add chopped cauliflower. Cook for a couple of minutes. Add enough water to barely cover the cauliflower. I had some pieces still sticking out of the water. Add salt, pepper, and crushed red pepper. Bring to a boil. Then cover and reduce heat to a simmer. Simmer until the cauliflower is tender. Using an immersion blender blend until smooth. Taste and adjust seasonings. Stir in sliced green onions. Serve!
There is a tiny amount of fat in the entire pot and it is so hearty and tasty! I have about a bowl or two left in the fridge. I'm going to eat some when I get home. At like 50 calories a bowl, it's a delicious snack!
Showing posts with label Soup/Stew; Vegetarian. Show all posts
Showing posts with label Soup/Stew; Vegetarian. Show all posts
Monday, April 16, 2012
Monday, April 9, 2012
Zucchini Soup
I need to incorporate more vegetables in my diet. Don't get me wrong, I eat them, but I realized I'm a somewhat picky veggie eater. I'm trying to take the veggies I like and cook them up in a new way. I love zucchini, but I normally saute it with a little olive oil and garlic. Simple and delicious, but it's been done many many times. This soup is easy has two kids of squash in it and is so healthy!! It's really filling as well.
Serves 6
5 medium sized zucchini -- chopped
1 small/medium onion -- chopped
12 oz package butternut squash -- if frozen, defrost; if raw, then steam until tender
1 clove of garlic -- minced
5 C of water or stock (I used 1 C of stock and 4 C of water)
1 C milk (I used nonfat)
Crushed red pepper -- to taste
Salt and Pepper -- to taste
Spray large pot with nonstick cooking spray or use a little oil. Saute onions until soft. Add zucchini, garlic, and red pepper flakes. Cook for a few minutes until zucchini softens a bit. Add stock/water and the cooked butternut squash. Salt and pepper to taste. Once the zucchini is soft, blend the entire mixture until smooth. Add milk and taste. Adjust seasoning if necessary.
Enjoy!
Serves 6
5 medium sized zucchini -- chopped
1 small/medium onion -- chopped
12 oz package butternut squash -- if frozen, defrost; if raw, then steam until tender
1 clove of garlic -- minced
5 C of water or stock (I used 1 C of stock and 4 C of water)
1 C milk (I used nonfat)
Crushed red pepper -- to taste
Salt and Pepper -- to taste
Spray large pot with nonstick cooking spray or use a little oil. Saute onions until soft. Add zucchini, garlic, and red pepper flakes. Cook for a few minutes until zucchini softens a bit. Add stock/water and the cooked butternut squash. Salt and pepper to taste. Once the zucchini is soft, blend the entire mixture until smooth. Add milk and taste. Adjust seasoning if necessary.
Enjoy!
Monday, November 7, 2011
Creamy Bean Stew
Los Angeles had a bit of rain this weekend. I loved it. This soup was perfect for a rainy weekend.
3 cans of white kidney beans (cannelli beans) -- drained and rinsed
1 large onion -- chopped
2 cloves garlic -- minsed
1 can diced tomatoes -- drained
2 cups water
1 Tbsp oil
1 Tbsp cumin seeds
1 Tbsp ground cumin
1/2 tsp cayenne pepper
salt and pepper
Heat oil in a pot. Add 3/4 of the onion and all of the garlic. Stir until onions just start to become soft. Add all of the spices and stir until fragrant. Add tomatoes and water and bring to boil. Add two cans of beans and simmer for a couple of minutes. Using an immersion blender, blend mixture to preferred smoothness. I blending until there were still chunks of tomatoes, but the beans were perfectly smooth. Put back on heat and add salt, pepper, and remaining can of whole beans. Bring to a boil and simmer for 15 minutes. Once the stew is done cooking, add the remaining 1/4 of the chopped onion. I like the slight crunch in the stew.
I served this with homemade croutons on top. Very hearty, very nutritious, and very easy.
3 cans of white kidney beans (cannelli beans) -- drained and rinsed
1 large onion -- chopped
2 cloves garlic -- minsed
1 can diced tomatoes -- drained
2 cups water
1 Tbsp oil
1 Tbsp cumin seeds
1 Tbsp ground cumin
1/2 tsp cayenne pepper
salt and pepper
Heat oil in a pot. Add 3/4 of the onion and all of the garlic. Stir until onions just start to become soft. Add all of the spices and stir until fragrant. Add tomatoes and water and bring to boil. Add two cans of beans and simmer for a couple of minutes. Using an immersion blender, blend mixture to preferred smoothness. I blending until there were still chunks of tomatoes, but the beans were perfectly smooth. Put back on heat and add salt, pepper, and remaining can of whole beans. Bring to a boil and simmer for 15 minutes. Once the stew is done cooking, add the remaining 1/4 of the chopped onion. I like the slight crunch in the stew.
I served this with homemade croutons on top. Very hearty, very nutritious, and very easy.
Tuesday, November 1, 2011
Vegetable Curry -- Vegan
I made this over the weekend without much expectation. I was wrong. This is easy and very tasty!
1 onion -- chopped
2 cloves garlic -- minced
2 Tbls oil
1 14.5 oz can of diced tomatoes
1 14 oz can of coconut milk (I used light)
A bag of frozen mixed vegetables (or whatever fresh kind you have on hand)
2 potatoes -- cubed and boiled until tender
1 14.5 can of garbanzo beans -- drained and rinsed
Water -- as needed
1 Tbls garam masala
1 Tbls curry powder
1 Tbls ground cumin
1 tsp cayenne pepper
salt to taste
In a large pot heat the oil. Add onion and garlic. Cook for five minutes and then add, garam masala, curry powder, cumin, cayenne pepper, and salt. Stir until the mixture is fragrant. Add a bit of water, maybe about half a cup. Bring to a simmer and then add the tomatoes, potatoes, garbanzo beans, and vegetables. If consistency is still too thick, add more water. If not, then add the coconut milk and salt to taste. Simmer for ten minutes.
I served this over rice.
1 onion -- chopped
2 cloves garlic -- minced
2 Tbls oil
1 14.5 oz can of diced tomatoes
1 14 oz can of coconut milk (I used light)
A bag of frozen mixed vegetables (or whatever fresh kind you have on hand)
2 potatoes -- cubed and boiled until tender
1 14.5 can of garbanzo beans -- drained and rinsed
Water -- as needed
1 Tbls garam masala
1 Tbls curry powder
1 Tbls ground cumin
1 tsp cayenne pepper
salt to taste
In a large pot heat the oil. Add onion and garlic. Cook for five minutes and then add, garam masala, curry powder, cumin, cayenne pepper, and salt. Stir until the mixture is fragrant. Add a bit of water, maybe about half a cup. Bring to a simmer and then add the tomatoes, potatoes, garbanzo beans, and vegetables. If consistency is still too thick, add more water. If not, then add the coconut milk and salt to taste. Simmer for ten minutes.
I served this over rice.
Monday, June 13, 2011
Vegetable Lentil Stew
I threw this together yesterday when I had a bunch of random veggies in the fridge. I added curry powder for the "Indian" touch, even though the curry powder sold in grocery stores here is NOT Indian. Anyway.... This stew came out delicious and very easy to put together. I served it with broiled sourdough bread spread with garlic butter.
Use whatever veggies you have on hand, but I used the following:
1 medium onion -- chopped
3 medium carrots -- peeled and chopped
1 rib of celery -- chopped
Handful of frozen corn and peas
1 14.5 oz can of diced tomatoes
teaspoon of freshly grated ginger (I keep mine in the freezer. It keeps forever and it is so much easier to grate when frozen!)
1 tsp minced garlic
1 jalapeno -- minced (seed it if you don't want it too spicy)
2 Tbsp olive oil
2 tsp curry powder
2 C water or stock
1/3 C red lentils -- rinsed and sorted
salt and pepper to taste
Heat oil in a saucepan. When hot, add the onions, carrots, and celery. Cook until the onions are soft. Add the ginger, garlic, and jalapeno. Stir for a couple of minutes. Add lentils. Cook for another five minutes. Stirring occasionally. Add the curry powder, salt, and pepper. Stir until fragrant. Stir in tomatoes and water. Bring to a boil. Reduce heat and cover for approximately 40 minutes. Add frozen vegetables and continue to simmer until frozen vegetables are warmed through and the lentils are tender.
Use whatever veggies you have on hand, but I used the following:
1 medium onion -- chopped
3 medium carrots -- peeled and chopped
1 rib of celery -- chopped
Handful of frozen corn and peas
1 14.5 oz can of diced tomatoes
teaspoon of freshly grated ginger (I keep mine in the freezer. It keeps forever and it is so much easier to grate when frozen!)
1 tsp minced garlic
1 jalapeno -- minced (seed it if you don't want it too spicy)
2 Tbsp olive oil
2 tsp curry powder
2 C water or stock
1/3 C red lentils -- rinsed and sorted
salt and pepper to taste
Heat oil in a saucepan. When hot, add the onions, carrots, and celery. Cook until the onions are soft. Add the ginger, garlic, and jalapeno. Stir for a couple of minutes. Add lentils. Cook for another five minutes. Stirring occasionally. Add the curry powder, salt, and pepper. Stir until fragrant. Stir in tomatoes and water. Bring to a boil. Reduce heat and cover for approximately 40 minutes. Add frozen vegetables and continue to simmer until frozen vegetables are warmed through and the lentils are tender.
Friday, March 11, 2011
Potato Soup
This soup is delicious! It's easy and you can really add whatever you'd like. I like to make mine a littler thicker. But you can make it whatever consistency you prefer.
5 Russet Potatoes
1 medium onion -- chopped
1 garlic -- minced
3 Tbsp olive oil
1 Tbsp butter (optional)
3 Tbsp flour
About 3 C of chicken stock (veggie stock is fine too)
3 tsp dried basil
1/2 C milk (I used skim)
1/4 C sour cream (optional)
Dash of cayenne pepper
Salt and Pepper
Bake the potatoes until they are done. I scrubbed and pricked mine, rolled them in paper towels and microwaved them for about 12 minutes. Once cool enough to handle, peel.
In a medium pot, heat and butter. Add chopped garlic and onions and cook for a few minutes. Sprinkle the flour in the onion and garlic mixture and cook until you don't see anymore white. About a minute. Start whisking in the stock. Start with a little stock and once that thickens, add a little more until you get the consistency you want. I keep mine a little thick, since I'll be adding the milk. You can always add more stock later.
Dice 3 of the cooked potatoes and mash the other two. Add mashed potatoes to the soup pot and stir. Add dried basil, salt and pepper, and cayenne. Stir in the sour cream and milk. Add the diced potatoes. Cook for approximately 5 minutes. At this point, you can see if it is too thick or not. If it is, add a little bit of stock.
Serve with sliced scallions, crisp bacon, or a dollop of sour cream and shredded cheese.
5 Russet Potatoes
1 medium onion -- chopped
1 garlic -- minced
3 Tbsp olive oil
1 Tbsp butter (optional)
3 Tbsp flour
About 3 C of chicken stock (veggie stock is fine too)
3 tsp dried basil
1/2 C milk (I used skim)
1/4 C sour cream (optional)
Dash of cayenne pepper
Salt and Pepper
Bake the potatoes until they are done. I scrubbed and pricked mine, rolled them in paper towels and microwaved them for about 12 minutes. Once cool enough to handle, peel.
In a medium pot, heat and butter. Add chopped garlic and onions and cook for a few minutes. Sprinkle the flour in the onion and garlic mixture and cook until you don't see anymore white. About a minute. Start whisking in the stock. Start with a little stock and once that thickens, add a little more until you get the consistency you want. I keep mine a little thick, since I'll be adding the milk. You can always add more stock later.
Dice 3 of the cooked potatoes and mash the other two. Add mashed potatoes to the soup pot and stir. Add dried basil, salt and pepper, and cayenne. Stir in the sour cream and milk. Add the diced potatoes. Cook for approximately 5 minutes. At this point, you can see if it is too thick or not. If it is, add a little bit of stock.
Serve with sliced scallions, crisp bacon, or a dollop of sour cream and shredded cheese.
Tuesday, February 8, 2011
Tomato Soup
I grew up on tomato soup from a can. As I got older, I upgraded to tomato soup in a box. I am now officially a homemade tomato soup kind of girl! I like tomatoes, but often when I cook with them, the dish is very "tomatoey". I have a hard time getting a balance between the acidic tomatoes and spice without it tasting weird. This past weekend, I made my first batch of tomato soup. It was easy and it tasted delicious! I'll never turn to can or carton soup again!
28 oz of tomatoes. I used diced.
4 fresh tomatoes -- diced (I had these on hand and threw them you. You don't have to)
1 small onion
1 tsp garlic powder
2 tsp crushed dried oregano
2 tsp sugar
1 Tablespoon of butter
1 Tablespoon of olive oil
2 cups stock. I used chicken, but vegetable would do too
1/4 C of cream
Salt and Pepper to taste
Melt the butter in a pot with oil. Add chopped onions and cook until soft. Add oregano and garlic powder. Stir for a couple of minutes. Add tomatoes and stock and sugar. Add salt and pepper. Bring to a slight boil and simmer for 20 minutes. Taste and adjust seasonings. Using an immersion blender puree the entire mixture until smooth. Put the smooth soup back on low heat and stir in cream. You may want more or less than 1/4 C. I think I used slightly less. Simmer for about ten minutes. Taste and adjust seasonings once more. Serve and Enjoy!
On Monday, we ate this with the Spinach Orzo Pasta Salad. Today, we're going to have this with chicken salad sandwiches. This soup really is that good.
28 oz of tomatoes. I used diced.
4 fresh tomatoes -- diced (I had these on hand and threw them you. You don't have to)
1 small onion
1 tsp garlic powder
2 tsp crushed dried oregano
2 tsp sugar
1 Tablespoon of butter
1 Tablespoon of olive oil
2 cups stock. I used chicken, but vegetable would do too
1/4 C of cream
Salt and Pepper to taste
Melt the butter in a pot with oil. Add chopped onions and cook until soft. Add oregano and garlic powder. Stir for a couple of minutes. Add tomatoes and stock and sugar. Add salt and pepper. Bring to a slight boil and simmer for 20 minutes. Taste and adjust seasonings. Using an immersion blender puree the entire mixture until smooth. Put the smooth soup back on low heat and stir in cream. You may want more or less than 1/4 C. I think I used slightly less. Simmer for about ten minutes. Taste and adjust seasonings once more. Serve and Enjoy!
On Monday, we ate this with the Spinach Orzo Pasta Salad. Today, we're going to have this with chicken salad sandwiches. This soup really is that good.
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