Soups

(Source: http://www.theppk.com/category/recipe/soups-recipe/)

Index:

1. Roasted Potato & Fennel Soup
2. Alphabet Soup
3. Okra Gumbo with Chickpeas & Kidney Beans
4. Mushroom Barley Soup with Fresh Herbs
5. Pesto Soup with Gnocchi, Beans & Greens
6. Chickpeas Rice Soup with Cabbage
7. Lemongrass Noodle Bowl with Mock Duck
8. Ancho Lentil Soup with Grilled Pineapple
9. Acorn Squash, Pear and Aduki Soup with Sauteed Shiitakes
10. Peruvian Purple Potato Soup

1. Roasted Potato & Fennel Soup

Recipe:

• 2 lbs yukon gold potatoes, cut into 1 inch chunks
• Olive oil for drizzling
• 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves)
• 1 large onion, peeled and cut into 1/2 inch slices
• 1 teaspoon salt, divided
• Fresh black pepper
• 2 cups warm vegetable broth
• 2 cups unsweetened warm soy or almond milk

Method:

1. Preheat oven to 425 F. Line 2 large rimmed baking sheet with parchment paper.
2. Place sliced potatoes on one baking sheet. Drizzle with olive oil (1 tablespoon should do, but 2 tablespoons is ideal for browning.) Sprinkle with 1/2 teaspoon salt and add add several dashes fresh black pepper. Toss with your hands to coat completely. Roast potatoes for 15 minutes.
3. In the meantime, prepare the fennel and onions. Slice the fennel bulbs from top to base, in 1/2 inch slices. Place on the other baking sheet with the sliced onions and toss with olive oil, 1/2 teaspoon salt and pepper to coat, just like you did with the potatoes.
4. When the potatoes have roasted for 15 minutes, remove from the oven and use a spatula to flip them. Return to the oven on the upper rack, and place the fennel and onions on the middle rack.
5. Roast for 10 minutes, then remove the fennel and onions, flip, and roast an additional 5 to 10 minutes. At this point, the potatoes should be tender and the fennel and onions should be caramelized.
6. Reserve a few pieces of fennel for garnish. If using a food processor, place potatoes and fennel in the workbowl along with warmed milk and broth. Pulse a few times, so that it’s creamy but still chunky. Don’t over-puree or potatoes will turn gummy. Thin further with water, if needed.
7. You can serve immediately, or transfer to a pot to warm a little more and let the flavors meld.
8. You can also use a submersion blender by transferring all ingredients to a 4 quart pot and blending so that it’s creamy but still chunky, thinning with water as needed.
9. Taste for salt and pepper, ladle into bowls, garnish with reserved roasted fennel slices and fennel fronds, and serve!

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2. Alphabet Soup

Recipe:

• 2 teaspoons olive oil
• 1 small onion, diced small
• 2 stalks celery, tops removed, thinly sliced
• 2 cloves garlic, minced
• 1 cup baby carrots, in 1/2 inch slices
• 3/4 pounds yukon gold potatoes, in 1/2 inch dice
• 1 teaspoon dried thyme
• 1/4 teaspoon dried tarragon
• 6 cups vegetable broth
• 1/2 teaspoon salt
• 1 cup dried small pasta
• 1 teaspoon agave syrup
• 16 ounces tomato sauce
• 1 cup frozen peas

Method:

1. Preheat a 4 quart soup pot over medium heat. Saute onion and celery in the oil with a pinch of salt until soft. Add garlic and cook until fragrant, 30 seconds or so.
2. Add carrots, potatoes, thyme, tarragon, vegetable broth and salt. Cover and bring to a boil. Once boiling, lower heat to a simmer, add pasta and cook until pasta and vegetables are soft, about 10 more minutes.
3. Add agave, tomato sauce and frozen peas and heat through (5 minutes or so.) Remove from heat. It tastes better the longer you let it sit, but give it at least 10 minutes. Taste for salt and seasoning, and serve.

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3. Okra Gumbo with Chickpeas & Kidney Beans

Recipe:

• 3 tablespoons olive oil
• 1/4 cup flour
• 1 medium sized onion, diced large
• 3 cloves garlic, minced
• 1 heaping cup sweet red peppers, diced large (or one red bell pepper)
• 2 cups cherry tomatoes (or chopped tomatoes)
• 1 teaspoon salt
• Fresh black pepper
• 2 bay leaves
• 2 teaspoons smoked paprika
• 8 springs fresh thyme (plus extra for garnish)
• 2 1/2 to 3 cups vegetable broth at room temperature
• 2 cups okra (about 10 oz) sliced 1/4 inch thick or so
• 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained)
• 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained)
• 1 tablespoon fresh lemon juice

Method:

1. Rice for serving.
2. First we’re going to make a roux, but it has a little less fat than a traditional roux, which means it doesn’t get as goopy. If you’d like a more traditional roux, just add 3 more tablespoons of vegetable oil.
3. Preheat a large, heavy bottom pot over medium-low heat. The wider the pot the better, so that you have lots of surface area to make your roux.
4. Add the oil and sprinkle in the flour. Use a wooden spatula to toss the flour in the oil, and stir pretty consistently for 3 to 4 minutes, until the flour is clumpy and toasty.
5. Add the onion and salt, and toss to coat the onions completely in the flour mixture. As the onions release moisture, they will coat more and more. Cook this way for 5 minutes, stirring often. Add garlic and stir for 30 seconds or so.
6. Add the peppers and tomatoes and cook down for about 10 more minutes. If using cherry tomatoes, place a cover on the pot to get them to cook faster and release moisture. As the tomatoes break down, the mixture should become thick and pasty.
7. Season with fresh black pepper, add bay leaves, smoked paprika and thyme and mix well.
8. Stream in the 2 1/2 cups vegetable broth, stirring constantly to prevent clumping. Add the okra and beans, then turn the heat up and cover to bring to a boil. Stir occasionally.
9. Once boiling, reduce the heat to a simmer and let cook uncovered for 30 to 45 minutes, stirring occasionally, until the stew is nicely thickened and the okra is tender. If it’s too thick, thin with up to 1/2 cup vegetable broth. If it’s not as thick as you like, just cook it a bit longer.
10. Add the lemon juice, and adjust salt and pepper to your liking. Let it sit for 10 minutes. Remove bay leaves and thyme stems (if you can see them) then serve in a big, wide bowl, topped with a scoop of rice and garnished with fresh thyme.

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4. Mushroom Barley Soup with Fresh Herbs

Recipe:

• 1 tablespoon olive oil
• 1 vidalia onion, thinly sliced (a regular yellow onion is fine, too!)
• 8 oz cremini mushroom, sliced 1/4 inch thick
• 1 average sized zucchini, sliced into 1/4 inch thick half moons
• 4 cloves garlic, minced
• 1 stalk celery, thinly sliced
• 1 average sized tomato, diced
• 3/4 cups uncooked pearled (quick cooking) barley
• 6 cups vegetable broth
• Fresh black pepper
• 1/2 teaspoon salt

Herb mix:

• 3 tablespoons fresh chopped dill
• 3 tablespoons fresh chopped cilantro
• 3 tablespoons fresh chopped basil
• 2 tablespoons fresh chopped thyme

Method:

1. Preheat a 4 quart pot over medium heat. Saute the onion in olive oil with a pinch of salt until translucent, about 5 minutes.
2. Add the mushrooms and zucchini, and cook until slightly softened and some of the moisture has been released, about 5 more minutes. Mix in the garlic and saute for a minute or so.
3. Add celery, tomato, barley, broth, pepper and salt. Cover and bring to a boil. Once boiling, reduce heat to a simmer, add herbs, cover again and cook until barley is tender, about 10 minutes. Salt and season to taste. For best results, let it sit for at least 10 minutes uncovered so that the flavors can marry. Serve garnished with extra herbs.

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5. Pesto Soup with Gnocchi, Beans & Greens

Recipe:

• 2 teaspoons olive oil
• 3 cloves garlic, minced
• 1 small head cauliflower (about a pound), leaves removed, cut into florettes
• 4 cups vegetable broth, divided
• 1/2 teaspoon salt
• Big pinch dried thyme
• Lots of fresh black pepper
• 1 tablespoon arrowroot or cornstarch
• 1 cup loosely packed basil leaves, plus a little extra for garnish
• 8 oz frozen gnocchi, partially thawed (leave on the counter for 30 minutes or so)
• 1 15 oz can navy beans, rinsed and drained
• 1 small bunch swiss chard, stems discarded, leaves torn into bite-sized pieces

Method:

1. Preheat a 4 quart stock pot over medium heat. Saute garlic in olive oil for about a minute, being careful not to let it burn. Add cauliflower, 3 cups of broth (alert! only 3 of the cups! you’ll be adding the last cup in a bit), salt, thyme and several dashes fresh black pepper. Cover pot and bring to a boil, stirring every now and again for about 10 minutes, or until cauliflower is tender.
2. Vigorously mix together the final cup of broth and the arrowroot until dissolved. Lower heat a bit so that the soup is at a slow boil. Mix in the broth/arrowroot and cook uncovered for another 5 minutes until slightly thickened. stirring often. Add the basil leaves, and remove from heat. Use a submersion blender to puree until smooth*. Taste for salt and seasoning.
3. Return to the stove over medium heat and add the gnocchi, cover and let cook for 3 minutes or so. Add the greens and beans and cook until greens are completely wilted and beans are heated through, about 5 more minutes. Be careful as you stir not to crush the gnocchi or beans. Serve garnished with extra basil and pine nuts, if you like.

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6. Chickpea Rice Soup with Cabbage

Recipe:

• Olive oil (1 teaspoon to 2 tablespoons, however much you want to use)
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon dry thyme
• 1 teaspoon salt
• Fresh black pepper
• 1/2 cup jasmine rice, rinsed
• 1/2 lb baby carrots (see comment above)
• 1 lb cabbage, shredded (about 1/4 of a big head)
• 6 cups broth
• 1 24 oz can chickpeas, drained and rinsed (about 3 cups)
• 3 tablespoons fresh chopped dill, plus extra for garnish

Method:

1. Preheat a stock pot over medium heat. Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, thyme, salt and pepper and saute a minute more.
2. Add rice, carrots and cabbage and then pour in the broth. Cover and bring to a boil. Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrot is tender.
3. Stir in the dill and season with salt and pepper to taste. This definitely tastes better the longer you let it sit, but it can be enjoyed right away, too. Top with extra fresh dill.

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7. Lemongrass Noodle Bowl with Mock Duck

Recipe:

• Two 10 oz cans mock duck (or equivalent amount homemade seitan)
• 8 oz vermicelli  rice noodles

Marinade:

• 1/4 cup chopped shallot
• 1 clove garlic
• 1 teaspoon agave syrup
• A few dashes fresh black pepper
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil (or canola oil)
• 2 tablespoons sliced lemon grass
• Juice of one lime

Broth:

• 2 tablespoons whole coriander seeds
• 1 tablespoon peanut oil (or canola oil)
• 2 inch nub ginger, thinly sliced (no need to peel)
• 6 cloves garlic, smashed
• 1 large white onion, roughly chopped
• 3 tablespoons sliced lemongrass
• 1 teaspoon salt
• 4 cups vegetable broth (or equivalent bullion)
• 6 cups water
• Juice of one lime

To serve:

• Sriracha hot sauce
• Thinly sliced red onion
• Thinly sliced red pepper
• Lots of fresh mint
• Lots of fresh cilantro
• Limes wedges

Method:

1. First prep the marinade. Toss everything into a small food processor (Magic Bullet works perfect) and puree until relatively smooth.
2. Remove mock duck from the cans and give em a little squeeze over the sink to drain some of the moisture. Place in a bowl and smother in the marinade. Let marinate for about an hour, turning a couple of times to keep everything evenly coated.
3. Now prepare the broth.
4. Preheat a stock pot over medium heat. Dry toast the coriander seeds for about 3 minutes, until they’re fragrant and a few shades darker. Add the onion, garlic and ginger and saute for about 15 minutes. Add the lemongrass, salt, broth and water. Cover and bring to a boil. Once boiling, lower to a simmer for about 30 more minutes, or until everything else is done. When done, strain in a fine mesh strainer (remember to have a large bowl underneath obviously) and return to the pot to keep warm. Squeeze in the juice of a lime.
5. Now prepare your noodles according to package directions. Once they are ready, drain and rinse under cold water and set aside. It’s okay if they’re at room temp.
6. In the meantime, this is a good time to prep all your veggies and accoutrement.
7. Now prepare the mock duck.
8. Preheat a large pan (preferably cast iron) over medium heat. Drizzle a little peanut oil in the pan. Saute mock duck for about 10 minutes, until nicely browned. Oh, and if you like things spicy, add a big pinch red pepper flakes while sauteing.

Prepare bowls:
Place 1/4 of the noodles into a large bowl. Pour in broth. Tuck fresh herbs and veggies all over. Top with mock duck. Serve with a fork or chopstick and a large spoon.

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8. Ancho Lentil Soup with Grilled Pineapple

Recipe:

• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 2 dried ancho chilies, seeds removed and ripped into bite sized pieces
• 2 tablespoons olive oil
• 1 large onion, diced small
• 3 cloves garlic, minced
• 1 Seranno pepper, seeded and chopped (add another if you like more heat)
• 2 bay leaves
• 1 teaspoon salt
• 2 cups green lentils, washed
• 7 to 8 cups vegetable broth or veg broth and water mixed
• 3 tablespoons of lime juice or to taste
• Cooking spray
• 6 to 8 pineapple rings
• slices of lime to serve
• hot sauce to serve

Method:

1. We’re going to make our own ancho chili powder. Preheat a small frying pan over low-medium heat. Add the cumin seeds and ancho chili pieces and toast, stirring often, until fragrant and toasted, 3 to 5 minutes.
2. Transfer to a spice grinder (I use a clean coffee grinder) or small food processor and grind to a coarse powder. Some bigger pieces of chili are okay. Add the coriander seeds to the cumin and anchos and pulse a few times to crush them, you don’t want them ground to a powder, just broken up pretty well.
3. Preheat a big stock pot over medium heat. Saute the onions in the olive oil until transparent, 5 to 7 minutes. Add the serrano and garlic and cook for another minute. Add the spices and stir. Add the bay leaves, salt, lentils and 7 cups of water. Mix well. Bring up the heat, cover and bring to a boil. Once boiling lower heat to low-medium and let simmer for 1/2 an hour, stirring every now and again.
4. Meanwhile, heat up your grill pan on high heat or preheat a broiler. Spray your grill pan with cooking spray and grill the pineapple slices for 4 minutes on each side, or until grill lines appear. If using a broiler, cook on one side for 3 minutes and the other for about 2, until pineapple begins to brown and slightly carmelize.
5. Once the lentils are tender, add an extra cup of water/stock if you think it needs thinning. Add the lime juice and stir.
6. Remove the bay leaf. Use an immersion blender to puree about half the soup. If you don’t have an immersion blender, use a potato masher to mash it up a bit, until desired thickness is achieved. Taste for salt.
7. To serve: ladle into bowls and top with a pineapple ring, a slice of lime and dot with hot sauce.

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9. Acorn Squash, Pear and Aduki Soup with Sauteed Shiitakes

Recipe:

• 2 tablespoons peanut oil
• 1 large yellow onion, cut into short 1/4 inch thin slices
• 1 red pepper, cut into short 1/4 inch thin slices
• 2 teaspoons minced ginger
• 2 cloves garlic minced
• 1/2 teaspoon salt
• 1/2 teaspoon Chinese five spice
• 2 acorns squashes, seeded, peeled and cut into 3/4 inch chunks
• 2 firm bartlett pears, peeled, seeds removed and sliced into thin (not paper thin) slices (roughly one inch long)
• 4 cups vegetable broth
• 15 oz can aduki beans, drained and rinsed (about a cup and a half)
• About 1 tablespoon fresh lime juice

For the mushrooms

• 4 oz fresh shiitakes, sliced in half (about a cup and a half)
• 2 teaspoons peanut oil
• ½ teaspoon toasted sesame oil
• 1 tablespoon soy sauce

Method:

1. Preheat a large stock pot over medium heat. Add the oil and sauté the onions and peppers for about 10 minutes, or until onions just begin to brown.
2. Add the ginger and garlic and sauté a minute more. Add the salt, Chinese five spice, acorn squash and pear and cook for another minute, stirring often. Add the vegetable broth. Cover and bring to a boil. Once boiling, lower the heat just a bit to simmer briskly for about 20 more minutes, or until the squash is tender.
3. Puree half the soup using either an immersion blender or by transferring half the soup to a food processor or blender and then back into the rest of the soup (don’t forget to let the soup cool a bit so that the steam does not compress in the processor and kill you).
4. Add the aduki beans and lime. Cover and simmer on low, just until the beans are heated through. Meanwhile prepare the mushrooms.
5. Preheat a heavy bottomed skillet over medium high heat. Add the oils and sauté the mushrooms for about 7 minutes, until they are soft. Add the soy sauce and stir constantly until the soy sauce is absorbed (about 1 minute).
6. Ladle soup into bowls and top with sautéed mushrooms.

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10. Peruvian Purple Potato Soup

Recipe:

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 6 czech black peppers, seeded and thinly sliced
• 2 bay leaves
• 3 cloves garlic, minced
• 4 cups water
• 2 pounds purple potatoes, peeled and cut into 3/4 inch chunks
• 1/2 teaspoon salt (plus more to taste)
• 1/4 cup Delfino cilantro, chopped
• Juice 1/2 a lime, or to taste
• Optional: a little grated beet for color

Method:

1. Preheat soup pot over medium heat. Saute the onions, chilies and bay leaves for about 7 minutes, until softened. Add garlic and saute 3 minute more.
2. Add potatoes, water and salt. Cover and bring the heat up to boil. Once boiling, lower heat a bit to a slow simmer and cook until potatoes are tender – usually 15 to 18 minutes.
3. Use an immersion blender to puree half the soup, or transfer half of the soup to a blender or food processor and puree. Be sure to let the steam escape in between pulses so that the steam doesn’t build up and explode all over you. But get an immersion blender, it is so worth it. Return pureed soup to pot and mix.
4. Add cilantro and lime and taste for salt. Grate a little bit of beet in, using a microplane grater if you’ve got one. Let sit for at least 5 minutes for the flavors to blend. Serve!

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