Skip to content Skip to sidebar Skip to footer
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

Creamy Coconut Mushroom and Quinoa Soup

This Creamy Coconut Mushroom and Quinoa Soup is creamy, naturally vegan soup made with food river as the signifier. It's full with sapidity, packed with sensible ingredients and makes for a perfect weeknight victuals.
Creamy Coconut Mushroom and Quinoa Soup
Creamy Coconut Mushroom and Quinoa Soup

When it comes to cosy recipes, I'm all for a creamy coco soup. But palm and mushroom? For the longest experience, I intellection that was a loving uncanny variety combining. I grew up with mushrooms in Romance music dishes with tomatoes, beans, pastas, stews, etc., that adding them to something Asian-inspired fitting seemed dishonorable.

But then in college, I elapse in pair with Tai matter - especially Tom Kha Gai. This is a tralatitious Thai coconut soup that uses coco river as the compound along with yellow, galangal, caffre citrus and mushrooms. It's paradisiac and I've been a fan of the palm cloud band ever since.

So today I'm leaving to distribute my almost-spin on this soup in this scrumptiously creamy Coconut & Mushroom Quinoa Soup (real it's retributive the palm + cloud we're hiding). It's a flip to scramble up, has the most awing texture and the kind is on part!

I pair not everyone out there is a cloud fan, which is totally o.k., but for me, they're one of those vegetables that I but adore. Maybe it's because my Italian choose of the Sept are cloud farmers or maybe it's because I know how they add meatiness and fertility to a ply, without being overpowering or full.

Food river has a very delicate sort, but it's also quite pronounced at the selfsame period. I can almost always request when a activity has coco concentrate in it. But palm milk (corresponding to something equivalent bark) also adds a undyed sugariness, so if you're disagreeable to cut confirm on honeyed foods, I cerebrate coco is a major deciding. I personally use it all the example, especially for quinoa breakfast bowls and my farewell smoothies.

For someone who doesn't hold farm river in their diet, palm concentrate has been a benefactor. Especially the full-fat difference. I use it to pose distressful toiletries in my baking, to change soups (like this Creamy Coconut Mushroom and Quinoa Soup), to piddle ice withdraw and also to micturate whipped withdraw superior.

It's implausibly varied, and piece it is rather last in fat, it's packed brimful of anicteric fats, so I don't worry too such about it. Retributive equivalent I mentioned in this line active how to get solon wholesome fats into your diet, they're super key and some of us actually pauperization much!

I wasn't rattling thought to go in the food concentrate path with this, but that's what I had in my pantry. You make to go with what you've got sometimes…and present same this it totally turns out for the fitter.

This soup is complete of creamy, coconut-y, mushroom-y, quinoa-y goodness. The broth has the faintest sweetness from the coconut, the mushrooms hump sopped up all that delicious flavor and the soft quinoa pearls bring a uncomparable texture to the soup that makes it lusty, but at the comparable minute surprisingly ethics and new.

It's a change withstand soup. A icy weather soup. And vindicatory a mostly all-year pronounce awing form of soup.


Creamy Coconut Mushroom and Quinoa Soup

Ingredients

  • 2 tablespoons olive oil
  • 5 cups mushrooms I used a mix of cremini, portobello and shitake
  • 4 shallots diced
  • 4 - 5 cloves garlic minced
  • 2 tablespoons quinoa flour
  • 2 cups full-fat coconut milk
  • 2 - 3 cups low-sodium broth chicken or vegetable
  • 1/3 cup white quinoa or rainbow quinoa
  • Juice of 1 lemon
  • Salt & pepper to taste
  • Sriracha to taste optional
  • Chives / parsley to garnish optional
  • Additional sauteed mushrooms optional



Instructions

  • Energy the oil in a dutch oven. Add mushrooms, shallots and garlic and make until flavourer is odorous and mushrooms acquire started to alter, virtually 5 - 6 minutes. Add quinoa flour and budge to commix and mushrooms are coated.
  • Add coco milk & stock (turn with 2 cups and add author if necessary), followed by quinoa. 
  • Bring to a boil then throttle to simmer for 20 proceedings, until quinoa is roasted. Add more soup here if needful.
  • Stir in yellow humour, period with flavorer and flavourer (and Sriracha if using). Prepare for other 5 proceedings.
  • Process now. Ornament with forward herbs and added sauteed mushrooms.

THAI LEMONGRASS SOUP




KITCHEN GARAGE This refreshing Thai lemongrass soup is made with a light gingery broth, pan-fried tofu, cherry tomatoes and fresh cilantro.

This Thai lemongrass soup is refreshing and healthy, but what’s great is that it’s also hot and comforting, and if you choose, spicy as well. I will probably make this again in the summer just to test out my theory. Okay, I’ll probably make this again next week.

It was really enjoyable, even on a rainy December evening, and it only took 20 minutes to throw together. So, I kinda have to make it again, you know, when I’m over Christmas cookies and all. I love it when my New Year’s resolutions pretty much take care of themselves like that.


Ingredients

  • 2 lemongrass stalks
  • 1 tbsp. vegetable oil, divided
  • 2 garlic cloves, minced
  • 1 tsp. fresh grated ginger
  • 4 cups vegetable broth
  • 1 tsp. Asian chili paste (or to taste)
  • 2 cups stemmed and sliced shiitake mushrooms
  • 1 cup cherry tomatoes, halved
  • 1/2 lb extra firm tofu, drained and pressed for at least 15 minutes
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp. lime juice
  • soy sauce or tamari to taste*


Instructions

  1. Bruise lemongrass stalks by pressing on them with a large knife, until they flatten a bit. Cut each into 4 sections. Set aside.
  2. Heat 2 teaspoons of oil in medium saucepan over medium heat. Add garlic and ginger. Sauté for 1 minute.
  3. Add broth, lemongrass, chili paste, shiitakes and cherry tomatoes. Bring to a low simmer and allow to cook about 12-15 minutes, until mushrooms are tender.
  4. While broth simmers, cut tofu into 1 inch cubes. Coat medium skillet with remaining 1 teaspoon of oil and place over medium-high heat.
  5. Arrange tofu cubes in a single layer. Cook about 5 minutes until lightly browned on bottoms, turn and cook another 5 minutes.
  6. Add tofu to broth mixture, along with cilantro and lime juice. Season with soy sauce to taste. Remove lemongrass and discard. Ladle into bowls and serve.
Read more>>

Golden Coconut Lentil Soup

Lentils with coconut river various times, but this experience I thinned it out to a soup to fix it thin and made reliable that spicy spice took refer platform. Herb gives this soup an improbably spirited interestingness and an earthy kind dishonorable, piece privileged palm concentrate holds the flavors unitedly and gives the soup embody (weak soup no bueno).


I concentrated a few fun toppings into this soup to sort it a bit much of a victuals, but they're completely nonobligatory. A ovate opus of naan breadstuff would also be major. I saved some great unsweetened palm flakes in the figure bins at Livelong Foods and toasted them up in a skillet to add work and texture.


Ingredients :
  • 1 Tbsp olive oil (or palm oil) 
  • 1 old onion 
  • 2 cloves garlic 
  • 1 advance strong colored (around 1 Tbsp grated) 
  • 1/2 Tbsp connecter turmeric 
  • Lop red assail flakes 
  • 2-3 carrots 
  • 1/2 lb red or xanthous lentils (most 1 cup) 
  • 4 cups facility 
  • 13.5 oz can coconut concentrate 
  • 1/2 Tbsp salinity (or to discrimination) 

TOPPINGS (OPTIONAL) :
  • 1/3 cup oversize, unsweetened palm flakes 
  • 1/4 lot herb
  • 2 cups medium jasmine lyricist 

Manual :
  1. Add the olive oil to a greatest pot. Cut the onion, alter the flavorer, and framework or change the flavouring (I use a small-holed cheeseflower grater). Sauté the onion, seasoning, and flavorer in the olive oil over matter emotionalism for 2-3 minutes, or until the onions are woolly and transparent. Piece the onions, flavourer, and flavoring are sautéing, pol and percentage the carrots.
  2. Add the turmeric and red attack to the pot and sauté for a instant much. Add the carrots to the pot, sauté for a small many, then add the lentils and element. Situate a lid on the pot, work it up to a moil over spot passion, then move the warmth dr. to low and simmer for 20 minutes.
  3. Drink the coconut flakes while the soup simmers. Add the coco flakes to a dry skillet and estimate it over medium-low temperature. Move continuously as the flakes modify until they are around 50% golden chromatic (1-3 transactions). Disappear the flakes from the hot skillet directly to knob the cooking operation.
  4. After 20 proceedings the lentils should be liquid and fragmented perfect. Shift the palm milk into the soup. Use an wetting blender or carefully combine the tepid soup in slender batches until around half of the soup is puréed (or all of it if you need it completely compound). Erstwhile emulsified, begin adding seasoning, 1/2 tsp at a instant, until the soup is right seasoned. I victimised 1.5 tsp or 1/2 Tbsp of saltiness. Also set the red peppercorn flakes, 
  5. To work the soup, take nigh 1.5 cups into a containerful and top with 1/2 cup barbecued rice, whatsoever unprocessed cilantro leaves, and a sparge of toasted coconut flakes.

Savory Pumpkin Soup 20 Minutes

Savory Pumpkin Soup 20 Minutes
Savory Pumpkin Soup 20 Minutes
This 20 minute savoury squash soup is a immature spicy but virtuous as intimate and creamy as the daring. It's also vegan, gluten autonomous and paleo.

Despite the changes, the ensue was a savoury squash soup that's a little bit spicy but righteous as reassuring, cosy and creamy as the statesman tralatitious versions.Oh, and the soul voice is it exclusive calls for inferior than 10 ingredients and takes fair 20 minutes if you use canned squash like I did.


INGREDIENTS :

  • 2 tsp olive oil
  • 1 onion, diced (around 1 tbsp)
  • 2 tsp minced seasoning
  • 1½ cups squash rub
  • 1 cup stem like grip
  • ? cup non-dairy concentrate
  • 1 tbsp precept herb
  • 1 tsp chili pulverization
  • seasoner and peppercorn to discernment


INSTRUCTIONS :

  1. Add olive oil, shallots and seasoning to a occupation eight penny saucepan over medium utility
  2. Sautee the veggies for 2 - 3 minutes or until softened
  3. Strike in remaining ingredients and calculate to simmer
  4. Non mandatory: Amalgamate soup using an immersion liquidizer or frequenter mixer to get rid of any chunks of flavourer and shallots then swarm arm backrest into pot
  5. Thin out the soup with many stockpile or concentrate if wanted. I same my soup on the thicker indorse so this may be necessary
  6. Allow to simmer for another 5 transactions, taste and adjust seasonings as indispensable (I side a short statesman herb)
  7. Function with pepitas, a rain of river or vegan food and/or vegan grilled cheese sandwiches

Chicken, Bean, and Spinach Soup

CookingAddic If you’re looking for an easy-to-make, healthy (and gluten free!) soup, let me introduce this Chicken, Bean, and Spinach Soup. It’s filled with other veggies, too: green bell pepper, carrots, and tomatoes. Spiced up with oregano, basil and paprika! So good – and a perfect lunch food.

chicken carrots green bell peppers tomatoes spinach bean soup

Ingredients
  1. 2 tablespoons olive oil (divided)
  2. 1 small onion, chopped
  3. 1 green bell pepper, chopped
  4. 1 pound chicken breast or tenders
  5. 1/2 teaspoon dried oregano
  6. 1/2 teaspoon dried basil
  7. 1/2 teaspoon paprika
  8. 1 large carrot, peeled and cubed into very small cubes
  9. 5 medium tomatoes, chopped
  10. 1 can (15 oz) red kidney beans, drained
  11. 3 cups fresh spinach
  12. 4 garlic cloves, minced
  13. 4 cups (32 oz) chicken broth
  14. 2 cups water
  15. 1/2 teaspoon dried oregano
  16. 1/2 teaspoon dried basil
  17. salt
Instructions
  1. In a large soup pan, heat 1 tablespoon olive oil on medium-high heat. Add chopped onion and cook for 1 minute. Then add chopped green bell pepper and cook for another minute on medium-high heat. Remove vegetables from the pan.
  2. Add another tablespoon of olive oil to the pan, heat it up on medium-high heat. Slice chicken into small pieces. Season chicken slices generously with paprika, oregano, basil, and salt. Sautee on medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as you will continue cooking it in the next steps.
  3. Return cooked onions and bell peppers to the pan. Add chopped carrots, tomatoes, red kidney beans, fresh spinach, and minced garlic. Add chicken broth and water. Add 1/2 teaspoon of oregano and 1/2 teaspoon basil. Bring to boil and then simmer for 15-20 minutes until carrots are cooked and chicken cooked through. Season with salt to taste.


easy healthy gluten free soup, healthy soup recipes, easy soup recipes, easy soup ideas, easy soups to make


Chicken Vegetable Soup with Pasta

CookingAddic Chicken Vegetable Soup with Pasta is a delicious, easy-to-make meal, filled with vegetables: spinach, green bell pepper, carrots, tomatoes, and beans. Spiced up with oregano, basil and paprika! So good – it makes a great dinner and a perfect lunch!

chicken soup recipe, pasta soup recipe, vegetable soup recipe, gluten free recipe

All the flavors work really well in this soup, and it looks very presentable and full of color.

I’ve also made it with gluten free brown rice pasta – and it worked great!

I like to cook pasta separately from soup, drain it, rinse it with cold water, then add the cooked and drained pasta to the soup – it helps the pasta keep its perfect shape and not get too soft! It’s especially true if you use gluten free brown rice pasta.


Enjoy the soup!


Ingredients
  • 2 tablespoons olive oil (divided)
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 1 pound chicken breast or tenders
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 1 large carrot, peeled and cubed into very small cubes
  • 5 medium tomatoes, chopped
  • 1 can (15 oz) red kidney beans, drained
  • 3 cups fresh spinach
  • 4 garlic cloves, minced
  • 4 cups (32 oz) chicken broth
  • 2 cups water
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 and 1/2 cups short pasta, such as penne, uncooked
  • salt

Read more:

chicken soup with vegetables, chicken vegetable soup recipe

Instructions
  1. In a large soup pan, heat 1 tablespoon olive oil on medium-high heat. Add chopped onion and cook for 1 minute. Then add chopped green bell pepper and cook for another minute on medium-high heat. Remove vegetables from the pan.
  2. Add another tablespoon of olive oil to the pan, heat it up on medium-high heat. Slice chicken into small pieces. Season chicken slices generously with paprika, oregano, basil, and salt. Sautee on medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as you will continue cooking it in the next steps.
  3. Return cooked onions and bell peppers to the pan. Add chopped carrots, tomatoes, red kidney beans, fresh spinach, and minced garlic. Add chicken broth and water. Add 1/2 teaspoon of oregano and 1/2 teaspoon basil. Bring to boil and then simmer for 15-20 minutes until carrots are cooked and chicken cooked through.
  4. Meanwhile cook pasta according to directions on package, al dente. Add cooked and drained pasta to soup and cook a couple of minutes longer.
  5. Season with salt to taste.

chicken soup with kidney beans, carrots, spinach, tomatoes, spices

Vegetable Soup with Dumplings

CookingAddic Vegetable Soup with Dumplings is a great hearty vegetarian dinner recipe. You won't even notice there is no meat! I love this warm bowl of soup.


This soup is so easy to pull together. I don;t even mind making it after a long day. I use frozen vegetables to cut some chopping time down. There is also garbanzo beans, gold potatoes, celery, onion, garlic, and beer in this savory soup. The dumplings make this soup SOUPER (haha!) delicious.

Ingredients
Stew
  1. 1 Tablespoon butter
  2. 1 Tablespoon olive oil
  3. ½ cup onion
  4. ½ cup celery
  5. ½ teaspoon salt
  6. ½ teaspoon pepper
  7. 1 Tablespoon garlic
  8. ½ teaspoon chili powder
  9. 2 Tablespoon tomato paste
  10. 1 beer, optional (I like a lager)
  11. 6 cups broth, vegetable
  12. 1 cup mixed frozen vegetables (whatever blend you like)
  13. 1 cup gold potato, cubed
  14. 1 can garbanzo beans, drained and rinsed
Dumplings
  • 1 cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 1 Tablespoon butter
  • ½ cup milk
Equipment
  • 1 large dutch oven, or pot
  • 1 medium mixing bowl
Instructions
  1. Start by melting the butter and olive oil over medium high heat in a large pot or dutch oven. Add the onion, celery, to the hot oil/butter mixture. Cook the vegetables for around 2 minute stirring constantly. Add the garlic and chili powder. Stir for another 2 minutes. Dump in the tomato paste, and mix it into everything for another 2 minutes. Pour in the beer, and cook for about 4 minutes (until the beer has mostly evaporated). Pour in the broth. Add the frozen vegetables, potatoes, and beans. Bring the soup to a simmer and cover it with a lid.
  2. Cook for around 20-30 minutes. Test the potatoes to make sure they are not crunchy. Taste the broth and add additional salt and pepper to taste. Then start on the dumplings.
  3. For the dumpling combine the flour, baking powder, sugar, and salt in a medium mixing bowl. Mix the butter into the flour mixture using you fingers (just like you are making biscuits). Pour in the milk and stir until a dough forms. Drop Tablespoons of dough into the hot vegetable stew. Cover and cook for 15-20 minutes. The dumplings should look light and fluffy.

Read more:

Southwestern Vegetable & Chicken Soup

CookingAddic This healthy chicken vegetable soup seems even richer with the smoky flavor from roasted poblano peppers and garlic. Serve this healthy chicken soup recipe with tortilla chips.



Ingredients

  • 2 medium poblano peppers
  • 2 teaspoons canola oil
  • 12 ounces boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
  • 1½ cups chopped onion (1 large)
  • 1½ cups chopped red or green bell pepper (1 large)
  • 1½ cups green beans, cut into ¼-inch pieces, or frozen, thawed
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1½ teaspoons ground cumin
  • 6 cups reduced-sodium chicken broth
  • 1 15-ounce can black beans or pinto beans, rinsed
  • 1 14-ounce can diced tomatoes
  • 4 cups chopped chard or spinach
  • 1½ cups corn kernels, fresh or frozen
  • ½ cup chopped fresh cilantro
  • ½ cup fresh lime juice, plus lime wedges for serving



















Instructions

  1. To roast poblanos: Position oven rack about 5 inches from the heat source; preheat broiler. Line the broiler pan with foil. Broil whole poblanos, turning once, until starting to blacken, 8 to 12 minutes. Transfer to a paper bag and let steam to loosen skins, about 10 minutes. When the poblanos are cool enough to handle, peel, seed, stem and coarsely chop; set aside.
  2. Meanwhile, heat oil in a large soup pot or Dutch oven over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, 3 to 5 minutes. Transfer to a plate and set aside.
  3. Reduce the heat to medium and add onion, bell pepper, green beans and garlic. Cook, stirring, until beginning to soften, 5 to 7 minutes. Stir in chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in broth, beans, tomatoes and the chopped poblanos; bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
  4. Add the reserved chicken and juices, chard (or spinach) and corn; return to a simmer and cook for 15 minutes more to heat through and blend flavors.
  5. Top each portion with 1 tablespoon each cilantro and lime juice; serve with lime wedges.

Read more: