Tortilla Soup

I like soup. A lot. It is comforting, it is satisfying, and you can make it out of almost anything in the refrigerator. This is a soup that my mom used to make for me as a kid, especially after I became a vegetarian since she didn't know what else to do with me. I don't know if this is actually how my mom made it, but she was the one who gave me the idea. I would add some beans to it next time but I didn't want to open a can since I knew I wouldn't use all of them and didn't want any more leftovers.

Recipe:

1 T olive oil
2 carrots, chopped
2 stalks of celery, chopped
1 onion, diced
1/2 a green bell pepper
1 clove garlic
1/3 cup-1/2 cup prepared salsa (I used GardenFresh)
1 boca burger, chopped and cooked through
3 cups water
2 boullion cubes
crushed tortilla chips
shredded cheddar cheese
sliced scallions

In a medium-large pot, heat oil and cook the onions, garlic, carrots, celery, and bell pepper until soft. Add the boca burger (or veggie crumbles) and heat through. Add in the salsa and stir to combine. Add the boullion cubes and water. Heat until simmering. Continue to simmer for 10-15 minutes. Pour into bowls and top with crumbled chips, shredded cheese, and scallions.

Squash and Apple Soup

I'm not going to lie, this needs something. I don't know what it is though. It was really good but it seemed like it just needed one more thing. Maybe you can figure it out. My housemate had some and he said he liked it as it was, so maybe I'm wrong.

Recipe:

2 T butter
1 medium onion, diced
1/4 large granny smith apple, chopped (my apple was huge, use half a normal apple)
1/3 cup white wine
1 veggie bouillon cube
1 package of frozen winter squash (this was most likely my problem with the soup)
1-2 T honey
salt
pepper

In a stock pot or heavy bottom pan melt the butter and then cook the apple for 3-5 minutes then add the onion and continue to cook until it is soft. Then add the wine and bring to a simmer. Add the veggie bouillon cube, the honey, and the squash (which should be defrosted for the most part). Stir in enough water to get your desired consistency. The pectin in the apple will start to break down and thicken the soup so you will need to add more water as the soup comes together. Continue to simmer the soup for 20-30 minutes or until you get sick of waiting. Puree the soup with an immersion blender and season with salt and pepper.

Vegetable Barley Soup

Even though it is summer right now I still enjoy a nice big bowl of soup. There is just something so comforting about it and it is a lot healthier than some of my other go to comfort foods like macaroni and cheese.

Recipe:
1 T olive oil
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1 clove garlic, minced
1/2 cup cabbage, shredded
1/2 a tomato, diced
1/3 cup chick peas
3-4 cups veggie stock
1/3 cup dry barley
1/2 tsp crushed red pepper
salt
pepper

In a stock pot, heat oil over medium heat. Add celery, carrot, onion, and garlic. Cook until veggies soften. Add cabbage and continue to cook 1-2 minutes. Add tomato and chick peas and cook for 1 minute so that the tomato releases its juices. Add veggie stock and bring to a simmer. Add the barley and the red pepper and simmer for 30 minutes or until the barley is fully cooked. Season with salt and pepper.

This is a really flexible recipe. I have thrown salsa into it before instead of the tomato. I have also put fresh corn in it when I add the chick peas. I have added diced bell peppers in with the onions, carrots, and celery. Basically this will help you use up whatever you have on hand. Add more stock if the barley soaks up too much of it.

Curried Carrot Soup

My roommate and I cleaned out our freezer the other day (long overdue) and we found bags of frozen carrots that neither of us had bought (um gross, I've been here for a year now). I didn't want to throw them away but carrots do not retain their structural integrity once frozen. The only solution was to make soup. I'm glad I found them because it was really good!

Recipe:
1 T olive oil
1 T butter
1 onion, chopped
2 cloves garlic, minced
1 bag frozen sliced carrots
1.5 T curry powder
1 t crushed red pepper
Black pepper
Veggie stock, enough to cover veggies (4-6 cups?)

In a large stock pot cook oil, butter, onion, and garlic together over medium heat until soft and fragrant. Add carrots and allow them to thaw a bit in the pan. Add curry powder, red pepper, and black pepper (adjust the amounts to your taste). Stir in enough stock to cover the veggies. Let everything simmer together until the carrots are very soft (soft enough that you can easily mash them with a fork). Puree the soup
with an immersion blender or in a regular blender. Continue to simmer the soup for 5 more minutes or so to develop the flavors. Add more veggie stock if needed to reach your desired consistency (it can be very thick and hearty or can be fairly thin and light depending on your mood).

Top the soup with plain yogurt, chick peas, cilantro, or parsley (or just leave it plain and get some crusty bread to dip in it).

Broccoli Cheddar Soup

Another soup recipe. And, whats more, another pureed soup. I just can't help it, I really love the texture and mouthfeel of pureed soups. The blending of the soup makes it really smooth and creamy without adding extra fat/calories/dairy. I called this "broccoli cheddar soup" but really it is a vegetable soup that has broccoli in it. It turns out to be a nice, verdant, clean soup that tastes just as good (seriously) with or without the cheese.

recipe:
1 onion, diced
2 stalks celery, diced
2 carrots, diced
1 large or 2 small cloves of garlic, minced
1 T oil
pepper
1 tsp. liquid aminos*
1 medium potato, diced
1.5 cups frozen broccoli
1 tsp. dill
2 bouillion cubes, crushed
2.5 cups water
1/2 cup cheddar cheese, shredded**
pepper

In a large pot combine onion, celery, carrots, garlic, and oil over medium heat. Cook for a few minutes until the vegetables are soft. Season with pepper and dill and add liquid aminos. Stir and cook 1 more minute to release the flavor from the dill. Add potatoes and broccoli. Stir. Add bouillion cubes and water (the water should be just enough to cover the veggies). Bring to a boil. Turn heat down and simmer for 15-20 minutes until the potatoes are tender. Remove from heat and puree until everything is smooth and creamy. Return to very low heat and add cheddar cheese. Stir until melted. Season with pepper and serve.

*Liquid aminos is a sauce made from fermented soy beans and loaded with protein. If you do not have this go out any buy it. Seriously. But, if you don't want to use it liquid aminos tastes exactly like soy sauce. Exactly.

**You really don't need to add the cheddar cheese to this soup. It is just as good without it. So if you are looking to avoid dairy or would like to have a lower fat, lower calorie soup feel free to leave it out entirely.

Beer Cheese Soup

There is a bar by my house that serves these incredible fries that come with cheddar ale dip. I can't get enough of them. They include my two weaknesses when I've been drinking: cheese and fried things. Its perfect. And expensive. $8 for cheese fries? Ouch. My home made version is not a dip but a soup that I dip things into. If you wanted it to be a dip you could decrease the amount of stock.

Recipe:
6 T butter
2 carrots, diced
2 stalks celery, diced
1 onion, diced
1/2 T dijon mustard
1/4 cup flour
2.5 cups veggie stock
3 oz. sharp cheddar cheese, grated (not pre-shredded)
1 T parmesan
1/2 bottle of beer (so perfect, drink the rest while it is cooking)
salt
pepper

Saute butter, carrots, celery, and onions in a large pot until soft-ish (5 minutes or so). Add mustard and flour and cook 2 minutes. SLOWLY add stock while stirring constantly to make sure there are no flour lumps. bring to a boil for 5 minutes while stirring. Add cheese and stir until melted. Add beer and simmer for 30 minutes. Season with salt and pepper.

Butternut Squash Soup

Smooth, velvety, and rich. This soup is really delicious and can be spiced a number of ways. I chose cinnamon because it pairs well with apples and walnuts, which I typically have on hand. You can make it slightly indian flavored by adding curry powder or garam masala.

Recipe:
1 butternut squash, peeled and diced
3 T butter
1 onion, diced
Enough veggie stock to cover the squash (or water and 2-4 veggie bouillon cubes)
1 tsp cinnamon
apples, sliced
walnuts, chopped

In a large pot combine butter and onion, cook until soft and fragrant. Add squash and cinnamon and sautee for 2 -3 minutes. Add just enough stock to cover the squash. Simmer for 30 minutes. Remove from heat. Puree with an immersion blender until it is completely smooth. Return to heat for a few minutes. Serve hot and top with apples and walnuts if you'd like.

*I've added cream before and this does make it taste really good. I usually leave it out because I like the thickness of it without. I also like to make it as healthy as possible so I can eat as much as I want without feeling bad so I leave out the extra fat and calories.

Quick chili with Cheese Dumplings

So good. Unbelievably good. Filling, full of protein, and just plain addicting. Adding dumplings thickens the soup, making it creamy and satisfying.

Recipe:
2 carrots, diced
2 stalks celery, diced
1 onion, diced
1 clove garlic, minced
1 T oil
1 can seasoned chili beans
2 cans veggie stock
1 can tomato sauce
1 tsp chili powdered
1 tsp cumin

Dumplings:
2/3 cup flour
1 tsp baking powder
1/8 tsp salt
1/4 cup milk (I've used 2 T plain yogurt with a bit of water before with good results)
2 T vegetable oil
1/8 tsp paprika
1-2 ounces of shredded cheddar cheese

In a large pot combine carrots, celery, onions, garlic, and oil and cook on medium-low for 5 minutes or until soft-ish. Add tomato sauce and beans. Stir and heat until warm. Add cumin and chili powder. Add veggie stock and turn heat up to medium high. Let it come up close to boiling.

While waiting for soup/stew to boil make dumplings by stirring all ingredients together. Form into small (1 inch) balls. I typically get 9 or 10 of them in a batch.

When soup is boiling drop dumplings in and cover immediately. Keep the cover on for 10-11 minutes without lifting it up. Continue to boil the soup/stew. After 10-11 minutes remove the lid and reduce heat. The dumplings should have swelled up and absorbed a lot of the liquid from the soup making it fairly thick and creamy.

Remove from heat and serve. It may continue to thicken as it rests. Add water or stock until you get the consistency you want.

*I have made this without the cheese and it is just as good. I honestly couldn't tell that it didn't have cheese in it.