The other day the vegetable market near me had a special on cauliflower. I happen to love cauliflower, so a bought a few heads. My freezer was running low on prepared soups (great for lunches and unexpected guests!), so I decided to have an evening of soup-making. Or rather, about 30 minutes of soup making--this recipe is so easy. I also made a batch of cheese sauce for the freezer using a thicker and cheesier version of the same recipe (see end of recipe for how I did this). It's adapted from Moosewood Cookbook by Mollie Katzen.
Cauliflower-Cheese Soup
Serves about 6
1 large cauliflower, cut up
1 carrot, chopped
2 small onions, chopped
3-5 cloves garlic, crushed
1 tsp salt
4 cups water
about 3/4 cup milk
1 1/2 to 2 cups cups extra old cheddar cheese, grated
1 tsp dill
1 tsp caraway seeds, crushed
Boil the cauliflower, carrot, onions, and garlic in 4 cups of salted water until soft. Puree everything in a food processor or blender. Add milk to adjust thickness. Transfer puree back into saucepan. Add cheese, dill and caraway seed. Heat and serve. (Garnish with a bit of fresh dill or caraway and grated cheese.)
Tips: Use the milk to adjust the thickness of the soup. If you have a really big cauliflower head, you may also need more water. This recipe also works well as a straight cauliflower soup without the cheese, however because of the carrot the soup will be a pale orange. To make a cheese sauce instead of soup, use less water or milk and more cheese.
When I made both the other night, I tripled the recipe without the cheese and made a lot of thick puree of the cauliflower 'soup'. Then I added about a cup of extra old cheese (grated) to about two cups of the puree. That give me a jar of cheese sauce for the freezer. I diluted the remainder of the puree with milk. That gave me the cauliflower soup, about half of which I froze like that. To the other half I added extra old cheddar to get a cauliflower-cheese soup.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Monday, May 4, 2009
Wednesday, March 26, 2008
Of Squash and Apples
It's been somewhat quiet at Amanda's Kitchen this week. Well, the physical kitchen has been busy preparing family feasts, which ironically means that the blog has not.
I'm still using up my pantry stock, so the food at my family celebrations this past weekend once again consisted of a lot of root vegetables and preserved foods. Browsing through my recipes, I was inspired by my recipe for Apple and Carrot Soup to try a variation with butternut squash instead of carrot. The result was fabulous. It also used up the last of my apples and squash from last season.
Butternut Squash and Apple Soup
Serves 4
1 medium butternut squash, peeled and cubed
3 cooking apples, cored and peeled
1 onion, peeled and chopped
1 tsp canola oil
1 T vegan margarine
4 c. water
croutons
fresh coriander leaf
Combine the oil and margarine in a large pan. Add the onions and saute for 5 minutes. Add the butternut squash and saute for a few minutes more.
Add 4 cups of water, the apples, and bring to a boil. Simmer for 15 minutes. Puree the soup in a food processor or using a hand blender until you get the desired consistency. This soup can be served silky smooth or hearty and chunky.
Pour soup into bowls and top each with croutons and fresh coriander.
For an extra rich soup, use 3 cups of water instead of four and after puréeing the soup add in a cup of full-fat milk or soy milk or light cream.
I'm still using up my pantry stock, so the food at my family celebrations this past weekend once again consisted of a lot of root vegetables and preserved foods. Browsing through my recipes, I was inspired by my recipe for Apple and Carrot Soup to try a variation with butternut squash instead of carrot. The result was fabulous. It also used up the last of my apples and squash from last season.
Butternut Squash and Apple Soup
Serves 4
1 medium butternut squash, peeled and cubed
3 cooking apples, cored and peeled
1 onion, peeled and chopped
1 tsp canola oil
1 T vegan margarine
4 c. water
croutons
fresh coriander leaf
Combine the oil and margarine in a large pan. Add the onions and saute for 5 minutes. Add the butternut squash and saute for a few minutes more.
Add 4 cups of water, the apples, and bring to a boil. Simmer for 15 minutes. Puree the soup in a food processor or using a hand blender until you get the desired consistency. This soup can be served silky smooth or hearty and chunky.
Pour soup into bowls and top each with croutons and fresh coriander.
For an extra rich soup, use 3 cups of water instead of four and after puréeing the soup add in a cup of full-fat milk or soy milk or light cream.
Sunday, February 17, 2008
Garlicky Black Bean Soup
I don’t remember where I found this great soup recipe but surely somewhere on the internet. Quick and hearty, this a simple fix on a cold day. The original suggested garnishing each bowl with both cheddar cheese and sour cream but I omit both and find it very satisfying anyway. Feel free to go for it if you like.
Black Bean Soup
2 tsp olive oil
1/2 cup chopped onion
1 medium carrot, diced
5 cloves of garlic, crushed and divided in two portions
1 tsp cumin
black pepper to taste
1/2 tsp salt
1 jalapeño pepper, seeds scraped and set aside, flesh scraped of pith and diced
1 can black beans with liquid or two cups with ½ cup cooking liquid
3/4 cup orange juice
2 Italian tomatoes, diced
optional toppings:
grated cheddar cheese
red or green onion, diced, fine
chopped cilantro
avocado
sour cream
In a medium saucepan, sauté the onion, carrot and half the garlic in the olive oil over low heat until very tender; about 5-10 minutes. Add the diced jalapeño pepper and seeds with the rest of the garlic, cumin, pepper and salt and sauté another 2 minutes. Add the cooked beans and mix thoroughly.
Add in the orange juice and tomatoes. Pureé some or all of the soup in a food processor then return to the pot.
If you prefer a thinner soup, add a cup of water. Simmer over medium-low heat for 10-15 minutes. Ladle into bowls, add selected toppings and serve.
Black Bean Soup
2 tsp olive oil
1/2 cup chopped onion
1 medium carrot, diced
5 cloves of garlic, crushed and divided in two portions
1 tsp cumin
black pepper to taste
1/2 tsp salt
1 jalapeño pepper, seeds scraped and set aside, flesh scraped of pith and diced
1 can black beans with liquid or two cups with ½ cup cooking liquid
3/4 cup orange juice
2 Italian tomatoes, diced
optional toppings:
grated cheddar cheese
red or green onion, diced, fine
chopped cilantro
avocado
sour cream
In a medium saucepan, sauté the onion, carrot and half the garlic in the olive oil over low heat until very tender; about 5-10 minutes. Add the diced jalapeño pepper and seeds with the rest of the garlic, cumin, pepper and salt and sauté another 2 minutes. Add the cooked beans and mix thoroughly.
Add in the orange juice and tomatoes. Pureé some or all of the soup in a food processor then return to the pot.
If you prefer a thinner soup, add a cup of water. Simmer over medium-low heat for 10-15 minutes. Ladle into bowls, add selected toppings and serve.
Monday, February 11, 2008
Red Lentil Soup
This lentil soup is one of my stand-bys for a quick meal when I am not really in the mood to cook. No need of veggie stock, it uses spices to jazz itself up. I add leftover steamed veggies at the end of the cooking just to heat through, giving me a filling, nutritious lunch or supper. This is even better the next day as the lentils thicken further when chilled. Reheated and served over rice, it makes a tasty dhal!
Red Lentil Soup
4 Tbsp butter or ghee
1 medium onion, minced
2 cloves garlic, crushed
1 Tbsp coriander
1 tsp turmeric
1 tsp ground cumin
1/2 tsp ground fenugreek
1/4 tsp cayenne
2” piece of cinnamon stick
1 cup red lentils
5 cups water
2 tbsp tomato paste
salt to taste
juice of 1 lemon
In a medium to large saucepan, sauté onion and garlic over low heat until golden. Add spices and cook about 1 minute, stirring constantly. Add washed and drained lentils, water, tomato paste and salt to taste. Cover and simmer 30 minutes.
When ready, mash a few lentils against the side of the pan. Remove the cinnamon stick, add lemon juice and serve.
Red Lentil Soup
4 Tbsp butter or ghee
1 medium onion, minced
2 cloves garlic, crushed
1 Tbsp coriander
1 tsp turmeric
1 tsp ground cumin
1/2 tsp ground fenugreek
1/4 tsp cayenne
2” piece of cinnamon stick
1 cup red lentils
5 cups water
2 tbsp tomato paste
salt to taste
juice of 1 lemon
In a medium to large saucepan, sauté onion and garlic over low heat until golden. Add spices and cook about 1 minute, stirring constantly. Add washed and drained lentils, water, tomato paste and salt to taste. Cover and simmer 30 minutes.
When ready, mash a few lentils against the side of the pan. Remove the cinnamon stick, add lemon juice and serve.
Saturday, January 26, 2008
Again With the Beets!
I'm still working my way through the beetroot from my winter CSA. This week I adapted a recipe for cream of beet, potato and leek soup that I found in Harrowsmith magazine.
For a plant that is believed to have originated in Northern Africa, it certainly has adapted well to harsher climates, and it is actually a very nutritious choice for the winter months. It's an excellent source of potassium and vitamin A, and also s source of vitamin C, magnesium, riboflavin, iron, zinc, and folate. Beetroot is also believed to help keep colds at bay.
Cream of Beetroot, Potato and Leek Soup
Serves 6-8
4 medium beetrot
2 Tbs butter or vegan margarine or oil
2 leeks, white parts only, chopped
1 onion, chopped
4 potatoes, coarsely diced
3 cups vegetable stock
1 cup natural apple juice (or stock)
1/2 cup soy or regular milk (not low fat; cream okay)
salt and pepper
4-6 oz crumbled coltswold, blue or stilton cheese
In a medium saucepan, boil the beets for about 25 minutes or until tender. Drain and cool in cold water. Slice off the tops and bottoms. Slip off the skins and chop the beetroot coarsely.
While the beetroot are boiling, melt the buttter in a large saucepan over medium heat. Add the onion and leaks. Saute until translucent, about 5 minutes. Add the potatoes and stock. Bring to a boild. Reduce heat, cover and simmer until potatoes are tender, about 15 minutes. Add the apple juice.
By now the beetroot should be ready. Add it to the potato and leek mixture. Using a hand blender, puree the soup. (If using a traditional blender or food processor, then puree in small batches. This soup is thick.) Add the milk or cream. Season to taste with salt and pepper. Allow soup to simmer until it is hot again.
Ladle soup in bowls. Top with crumbled cheese and serve. Another serving option is to swirl yogourt ot cream in with the soup. (Or perhaps try both!)
The original recipe called for blue cheese. I used Cotswold, because that's what I had on hand. I also suspect that stilton would be fabulous in this recipe.
For a plant that is believed to have originated in Northern Africa, it certainly has adapted well to harsher climates, and it is actually a very nutritious choice for the winter months. It's an excellent source of potassium and vitamin A, and also s source of vitamin C, magnesium, riboflavin, iron, zinc, and folate. Beetroot is also believed to help keep colds at bay.
Cream of Beetroot, Potato and Leek Soup
Serves 6-8
4 medium beetrot
2 Tbs butter or vegan margarine or oil
2 leeks, white parts only, chopped
1 onion, chopped
4 potatoes, coarsely diced
3 cups vegetable stock
1 cup natural apple juice (or stock)
1/2 cup soy or regular milk (not low fat; cream okay)
salt and pepper
4-6 oz crumbled coltswold, blue or stilton cheese
In a medium saucepan, boil the beets for about 25 minutes or until tender. Drain and cool in cold water. Slice off the tops and bottoms. Slip off the skins and chop the beetroot coarsely.
While the beetroot are boiling, melt the buttter in a large saucepan over medium heat. Add the onion and leaks. Saute until translucent, about 5 minutes. Add the potatoes and stock. Bring to a boild. Reduce heat, cover and simmer until potatoes are tender, about 15 minutes. Add the apple juice.
By now the beetroot should be ready. Add it to the potato and leek mixture. Using a hand blender, puree the soup. (If using a traditional blender or food processor, then puree in small batches. This soup is thick.) Add the milk or cream. Season to taste with salt and pepper. Allow soup to simmer until it is hot again.
Ladle soup in bowls. Top with crumbled cheese and serve. Another serving option is to swirl yogourt ot cream in with the soup. (Or perhaps try both!)
The original recipe called for blue cheese. I used Cotswold, because that's what I had on hand. I also suspect that stilton would be fabulous in this recipe.
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