MY FAVE HAS TO BE-----
Spicy parsnip. Hope you,like it!
This is another cheap and healthy soup, which is filling and flavoursome. It is very easy and quick to prepare and can be frozen easily. It's also healthy and organic. It is one of those meals that's definitely worth making when your local greengrocer / supermarket / garden has over-bought parsnips. This recipe serves two and should be complimented with a delicious fresh crusty organic bread.
Ingredients
1 Medium potato (peeled and chopped)
225g Fresh parsnip (peeled and sliced)
350mls Stock (use chicken or vegetable)
1 Onion (finely chopped)
¼ tsp Ground coriander
¼ tsp Ground cumin
¼ tsp Turmeric
Place all the ingredients into a saucepan, bring to the boil and simmer for 15 minutes, stirring occasionally.
Allow to cool slightly, then liquidise. If you don't have a liquidiser use a potato masher, if the consistency needs to be finer, push the mashed soup through a sieve with the back of a wooden spoon.
Serve hot with fresh crusty bread.Does anybody have interesting recipes for hot and spicy soup?
google for asian soup.
thai soup should be great.
malaysian soup is just as great since their culture is colourful.
since you like vege soup, try putting some marinated sour plum into chicken soup. ginger would be just as great
Hot Blood Soup:
450g/1lb raw beetroot, well washed
1 tbsp olive oil
2 onions, peeled and sliced
1 clove garlic, peeled and crushed
1 tsp chilli powder
½tbsp tomato purée
2x400g/14oz tins chopped tomatoes
salt and pepper
Heat the oven to 200C/400F/Gas 6. Wrap the beetroot individually in foil and bake in the oven until tender, about 1 hour. Cool, peel and cut into 1cm/½in dice.
Heat the oil in a large saucepan and add the onions and the garlic. Cook for 2-3 minutes until starting to soften. Add the chilli powder and cook for another minute. Add the tomato purée and tins of tomatoes, season well and bring to the boil. Simmer for 15 minutes.
Liquidise the soup and add more water if you want it thinner. Stir in the beetroot cubes, heat through and serve with herby garlic bread.
Spicy Autumn Soup
INGREDIENTS
1 qt container of Imagine Creamy Butternut Squash Soup
1 pkg Pete's Tofu2Go Sesame Ginger
1 tsp Better Than Bouillon, Vegetable Base
1/8 to 1/4 tsp Thai Kitchen Green Curry Paste (hot stuff!)
1 russet potato, cubed
1/2 chopped yellow onion
1 tbsp garlic powder
1 tsp black pepper
A pinch of cayenne powder, if desired (very hot stuff!)
Mix everything up in a large pot and boil for 15 minutes. That's it!
I made this last week for Halloween. I filled a flask of it and brought it up a mountain to sit and watch the fireworks.
Saute 2 chopped red peppers, 1 onion and a couple of cloves of garlic. Add a chopped red chilli (or 2 if you want it really hot) and a teaspoon of cumin. Stir in a couple of handfuls of red lentils and a tin of chopped tomatoes. Top up with veg stock and simmer gently for 1/2 hour. Let it cool and blend. Then heat up again and serve with some chopped parsely and crusty loaf. Lovely !
Carrot Soup
Ingredients:
1 cup Milk
3 tbsp Butter
1 large Onion
3 cups Water
1 tsp Garlic paste
2 tsp Lemon juice
2 tsp Tomato paste
½ tsp ground Cumin
10-12 Carrots, sliced
¼ cup Potatoes, diced
Salt and pepper to taste
½ tsp Coriander powder
Coriander leaves for garnishing
Method:
In a large saucepan melt butter
Add the onion and garlic and fry on medium low heat.
Add the carrots and fry (do not to brown).
Add water, salt, pepper cumin, coriander powder, cumin, potato, tomato paste, and lemon juice. Bring to boil.
Cover and simmer gently for 30 minutes.
Blend in a food processor.
Pour the soup in a clean pan, add milk and slowly bring to boil.
Garnish and serve immediately.
Serves: 4
Broccoli Chicken Soup
Ingredients:
4 Eggs
2 cups Water
1 cup fine Noodles
¼ tsp Garlic paste
½ tsp Garam Masala
400 gm Chicken broth
150 gm Chicken chunk, flaked
¼ cup Parmesan cheese, grated
300 gm frozen Broccoli, chopped
Method:
In medium saucepan, combine broth, water, broccoli, and garam masala. Bring to boiling over high heat.
Stir in noodles. Reduce heat to medium and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes.
Stir in chicken. Keep hot over low heat.
In large pan, bring 3 inches of water to boiling. Break eggs into small bowl. Reduce heat to simmering. Hold bowl close to water's surface and let eggs slide separately into water.
Cook until whites are set and yolks begin to thicken but are not hard, 3 to 5 minutes.
Pour 1 cup of the soup into each of 4 bowls. Lift eggs with slotted spoon and gently lower onto soup. Sprinkle each with 1 tablespoon of the cheese.
Tip: For tenderizing soak chicken in buttermilk, cream or yogurt.
You could try a lovely warming spicy Korean soup. It is vegetarian, but you can add seafood or meat if you want.
You need a couple pastes from a Korean store, doenjang and gochujang which may also be available at other Asian stores.
***N.B. These amounts are quite rough guesses because I don't follow a recipe myself, so I recommend just adding the paste gradually to taste, also depending on how much heat you can take. ***
1 courgette (zucchini),1 cm thick slices then halved
1 potato, peeled and cubed
about 6 mushrooms, shiitake or any others if not available, sliced
2 spring onions (scallions), or substitute leeks by peeling off a few layers of leek, shredded lengthwise
one block of tofu, cubed
2 or 3 cloves of garlic
dash of oil
Doenjang - Korean soy bean paste (kind of similar to Miso)
Gochujang- Korean red chilli paste
1. Put a few pints of water in the kettle to boil. Pre-cook the potatoes by boiling them or zapping them in the microwave.
2. Heat oil in a big pan on a medium-low heat and add the garlic, Sautee for a few seconds only.
3. Add the courgette (zucchini), mushrooms, potato, spring onion (scallions) or leek and cook while stirring until lightly braised, should be about 2 minutes max. Don't overcook the vegetebles at this point, just soften them up a bit.
4. Next add about 2 pints of boiling water, and about one large tablespoon of the doenjang bean paste and a bit less of the gochujang. Also add about one teaspoon of stock granules.
5. Add the tofu and stir well. Taste and add more paste if needed.
6. Put the lid on and heat through for about five to ten minutes.
Serve with a bowl of rice, and maybe kimchi if you like it :-D
3 red peppers, two onions, garlic and red chili's. Saute in butter add 2 pints of chicken stock, simmer and add hot chili sauce to taste.
http://allrecipes.com/Recipe/Chinese-Spi…
http://recipes.chef2chef.net/recipe-hot-…
http://www.cyber-kitchen.com/ubbs/archiv…
http://veganyumyum.com/2007/10/hot-and-s…
how about thai tom yum soup? you can use veges instead of seafood. here's a link.
http://allrecipes.com/Search/Recipes.asp…
1 simple rule. Make your favourate soup, then fill it with chilli powder! 2nd thought, don't take cooking advice off me. I got a D in my Food Tech test!
This is really simple, but might come across gross to you depending on your taste, but it's fast and low fat.
I take a canned veggie soup and put in chili powder and red pepper flakes and some coconut oil with some MORE frozen veggies to make it more filling. Sometimes I add my favorite hot sauce to kick it up a notch.
Roast sweet potatoes and butternut squash (+/- carrot) then blend with some vegetable stock to thin it out. Alternatively just chuck them all in a stock pot with the stock and bake in the oven for a couple of hours. Add some powedered cumin to taste. Add a big splodge of creme fraiche and fresh ground black pepper and serve with Irish wheaten bread YUM!
Chinese Hot %26amp; Sour soup, Veggie friendly version
Serves 6
Ingredients
4 dried shiitake (black) mushrooms
I dried wood ear
120 grams hard tofu, julienned
2 teaspoons cornstarch
300 grams soft tofu, cut into 1 cm cubes
2 TBSP miso paste
1 TBSP Vegemite or Marmite
7 cups vegetable stock
3 large slices of ginger
1/2 cup carrots, julienned
1/2 cup bamboo shoots, julienned
1/2 cup white rice vinegar (cheap plain white vinegar also works OK.)
3 tablespoons soy sauce
11/2 teaspoons chilli sauce
31/2 tablespoons cornstarch mixed in a small amount of water
1 egg white
4 spring onions (green onions), finely chopped
Method
1. Soak mushrooms and wood ear in water until soft (about 20 minutes).
2. Cut up soft tofu, carrot, and bamboo shoots.
3. Slice hard tofu into very thin strips (julienne). Put in a bowl and add the 2 teaspoons of cornstarch. Mix well and let stand.
4. Trim the mushrooms and wood ear stems and slice thinly.
5. Place stock in a large pot and bring to boil, Add mushrooms, wood ear and ginger. Simmer for 10 minutes. Remove ginger.
6. Add tofu, miso, carrots, and bamboo shoots. Cook for 2 minutes, before adding vinegar, soy sauce, Vegemite/marmite and chilli sauce. Cook for further 5 minutes.
7. Mix in the cornstarch to thicken soup. Turn off heat. Add egg white and stir gently.
8. Garnish with spring onions.
Notes:
This dish involves quite a bit of preparation, but is cooked in under 20 minutes. Unlike many hot and sour soups, this one does not use pepper or meat, instead relying on Marmite/Vegemite and a fine balance of vinegar and a chilli to achieve the hot and sour effect. Leftovers taste fine after a few days in the fridge, but do not freeze.
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