Archive of ‘Soup’ category
I think Northern California bypassed Spring and went straight to summer. Most of March was rainy and windy until recently when temperatures hit 90 for most of the week. Don’t get me wrong, the gorgeous weather is one of my main reasons for living in Sacramento, but I do miss the drawn-out seasons on the east coast.
Belonging to our awesome CSA helps us eat more in line with the growing seasons. I strive to eat seasonally as much as a I can, a task that isn’t easy when all types of produce are available year-round. However, I find that I appreciate foods more eating this way and the taste cannot be beat. Especially when it comes to fresh spring and summer crops: corn, berries, greens, tomatoes. They just don’t have the same taste when eaten at other times of the year.
This month’s Recipe Redux is all about the first shoots of Spring! Think ramps, garlic scapes, pea shoots, asparagus and more. My recipe focuses on my favorite spring items: spring onions, green garlic, and garlic chives. This soup really does taste like spring! Unlike heartier winter soups, this comes together very quickly, perfect for weeknight dinners.
Red Spring Onions (closest): similar to scallions they have a milder flavor than larger onions. I love them in soups and stir fries as they don’t overpower the other ingredients.
Green Garlic (middle): milder flavor and less bitter bite than bulb garlic. This garlic also becomes slightly sweet when cooked and can be eaten raw.
Garlic Chives: You know this Italian loves her garlic! Chives with a delicate garlic flavor.
Spring Green Soup
1 bunch spring onions, roughly chopped
2 heads green garlic, finely chopped
1 lb. fresh spinach, roughly chopped
1 tbsp. rice wine vinegar
2 tbsp. olive oil
8 cups good quality vegetable broth
1″ piece ginger, finely chopped or grated
4 oz. buckwheat Soba noodles
1/2 cup garlic chives, thinly chopped
Salt/Pepper to season
Heat the olive oil over medium-high heat. Add the spring onion, cook for 2-3 minutes. Add the ginger, green garlic and continue to cook, stirring frequently for 2-3 more minutes.
Stir in the rice wine vinegar and add the broth. Bring the mixture to a boil and add the buckwheat noodles, cooking until tender. Add the spinach, stirring a few times until the spinach turns bright green and has wilted slightly- about 2 minutes. Stir in chives and salt/pepper to taste.
Enjoy! What are your favorite Spring shoots?
BL and I were at a wine event in Napa a few months ago and had a black bean soup that was awesome! It took me a bit to figure out what was in it that was so different- chipotle peppers. Smoky, spicy, chipotle peppers pair perfectly with black beans. This looks like a large ingredient list but very simple and easy to throw together.
Black Bean Soup
5 cups black beans, cooked
2 cups vegetable broth
1 small onion, chopped
4 cloves garlic, minced
1 large pepper, any color, chopped
1 large tomato, chopped
1 jalapeño, chopped (optional)
3 tbsp. chipotle peppers in adobe sauce (about 3 peppers with sauce)
1 lime, juiced
1 Tbsp. chili powder
1 tsp. cayenne pepper
1 Tbsp. ground cumin
1 tbsp. olive oil
1/3 cup cilantro, finely chopped
Heat olive oil in a soup pot over medium heat. Add the onions, cumin, chili powder, cayenne pepper and cook until onion is soft. Add the chopped pepper, jalapeño (if using), and keep cooking for another 5 minutes until pepper is soft. Stir garlic in.
In a blender, puree 1 cup vegetable broth, 1 cup black beans, and chipotle peppers. Add this to the soup pot along with the rest of the black beans and the chopped tomato. Bring to a boil and reduce heat to low. Cook 10-15 minutes. Stir in cilantro just before serving.
Hearty, spicy, and high-protein, this stew is delicious. An easy way to sneak in 2 different types of legumes without being typical bean soup.
My suggestion? Make a batch and share a few cups with your neighbor. It’s enjoyable to show others how delicious healthy eating really is!
3 sweet potatoes, diced
4 celery stalks, cut into thin 1/2 moons
1 large leek, halved and sliced into thin 1/2 moons
6 large carrots, diced
1/2 cup yellow lentils
1 tbsp. grated, fresh ginger
1 bunch cilantro, minced
1 large lemon, zested and juiced
2 tbsp. curry powder
2 tbsp. oil
2 cups garbanzo beans, cooked
Heat the oil over medium heat in a soup pot or dutch oven. Add the leeks, a pinch of salt, and stir to combine. Cook for 2-3 minutes. Add the carrots, celery, sweet potato and curry powder. Stir and continue to cook, about 5-10 minutes.
Add the lentils and 7 cups of water. Turn heat down to low, cover and cook for ~1 1/2-2 hours. With a wire whisk, quickly stir the soup until the lentils break down and thicken the soup.
Add the cooked garbanzo beans and cook an additional 20-30 minutes. If it’s too thick, thin with a bit of water.
Add the fresh cilantro and lemon juice just before serving.
Per serving (8): 360 calories, 7g fat, 61g CHO, 15.5g fiber, 15g protein
Yes, another soup. And why not? Satisfying, low-calorie and perfect for cold days or when you need a little comfort pick-me-up.
I was recently nursing a stuffy cold and was craving both noodle and miso soup. My indecisiveness won and I created this soup, a blend of the two. Needless to say, I’ve made it a few times over the past week; I love the blend of ginger, miso, and ramen noodles.
1-2 garlic cloves, minced
2 tbsp. fresh ginger, minced
1/4 cup white miso
3/4 cup shredded carrot
2 cups baby spinach
2 packets ramen noodles (discard the seasoning packet- you don’t need it)
2 tbsp. toasted sesame oil
6 cups vegetable broth (I prefer low-sodium brands, especially with the miso)
1 bunch scallions, thinly sliced
In a soup pan, heat the toasted sesame oil over medium heat. Add the scallions, ginger, and garlic. Cook for a few minutes taking care not to brown the garlic.
Add the broth, bring to a low simmer, and cook for about 5 minutes to flavor the broth even more.
Remove 1 cup of broth and place into a separate bowl.
Add the carrots, noodles, and spinach. Cook for 3-5 minutes until the noodles are done. While that is cooking, add the miso to the reserved 1 cup of broth and stir until completely dissolved.
Reduce soup to medium-low and add the miso back to the soup. Stir to mix and serve.
Per serving (4): 270 calories, 10g fat, 23g CHO, 3g fiber, 13g protein