Soup Most of my favorite soups start with a bone broth and ad-libbing with what we happen to have fresh. Here are some other ideas to try.
Pumpkin Soup a la JQ
2 small pumpkins baked for 1 ½-2 hours at 350
1 quart Chicken broth
1 apple
1 pear
2 red peppers
1 small green hot pepper
cayenne paste
4 cloves garlic
4 tsp cumin
2 tbsp grated ginger
2 tsp coriander
The trick is to keep the apples pear and pepper as raw as possible. Blend all in a food processer and heat up just enough to serve.
Another version:
1 pumpkin w 1 pear, 2 apples, cinnamon, cumin, garlic, 1 onion, bone broth. Parsley.
Served with arugula grapefruit salad w toasted walnuts. Yum!!!!
2 small pumpkins baked for 1 ½-2 hours at 350
1 quart Chicken broth
1 apple
1 pear
2 red peppers
1 small green hot pepper
cayenne paste
4 cloves garlic
4 tsp cumin
2 tbsp grated ginger
2 tsp coriander
The trick is to keep the apples pear and pepper as raw as possible. Blend all in a food processer and heat up just enough to serve.
Another version:
1 pumpkin w 1 pear, 2 apples, cinnamon, cumin, garlic, 1 onion, bone broth. Parsley.
Served with arugula grapefruit salad w toasted walnuts. Yum!!!!
Mexican Chicken Soup
1 large onion, diced
3 cups of chopped, mixed vegetables
2 tablespoons olive oil
8 medium garlic cloves, minced
1 tablespoon cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon cayenne
2 quarts chicken broth (see Bone Broth)
2 – 28 oz. cans tomatoes, diced
3 cups cooked, cubed chicken
1 bunch of greens, washed, trimmed and chopped
salt and pepper to taste
chopped scallions and cilantro for garnish
Saute the onion and vegetables until softened. Add garlic, cumin, red pepper flakes and cayenne and saute another two minutes. Pour in the chicken stock and bring to a boil, scraping up any browned bits from the bottom of the pot. Reduce the heat and add the tomatoes. Add the chicken and greens. Cover and allow to simmer twenty minutes.
Garnish with chopped scallions, cilantro., or goats cheese
3 cups of chopped, mixed vegetables
2 tablespoons olive oil
8 medium garlic cloves, minced
1 tablespoon cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon cayenne
2 quarts chicken broth (see Bone Broth)
2 – 28 oz. cans tomatoes, diced
3 cups cooked, cubed chicken
1 bunch of greens, washed, trimmed and chopped
salt and pepper to taste
chopped scallions and cilantro for garnish
Saute the onion and vegetables until softened. Add garlic, cumin, red pepper flakes and cayenne and saute another two minutes. Pour in the chicken stock and bring to a boil, scraping up any browned bits from the bottom of the pot. Reduce the heat and add the tomatoes. Add the chicken and greens. Cover and allow to simmer twenty minutes.
Garnish with chopped scallions, cilantro., or goats cheese
Kiwi Cucumber Soup (raw!)
Peel and chop:
4 kiwis
4 Cucumbers
2 green peppers
3 apples
3 avocados
Squeeze: 2 lemons
Grate: 2” ginger
Blend all and chill. Serve with a garnish of fresh parsley
4 kiwis
4 Cucumbers
2 green peppers
3 apples
3 avocados
Squeeze: 2 lemons
Grate: 2” ginger
Blend all and chill. Serve with a garnish of fresh parsley
For other raw soups look at this great site: http://www.rawbc.org/raw_soups.html
See Bone Broths as a basis for soups.!!
Soups collectd by Julia Gold
Pea and Spinach Soup with Coconut Milk
Fresh peas are a must for this soup, but you don’t need a ton of them. Spinach adds to the color and texture of the soup while letting the pea flavor come through.
2 large leeks (white parts plus the pale green), quartered and sliced to yield 2 cups (or 2 cups thinly sliced white onion)
1 Tbsp. unsalted butter
2 Tbsp. white basmati rice
1 tsp. salt, plus more to taste
2 tsp. curry powder
4 sprigs fresh cilantro, plus more for garnish
4 cups homemade Vegetable Stock chicken broth
1½ to 2lb. peas, shucked (to yield 1½ to 2 cups)
4 cups lightly packed coarsely chopped spinach leaves, any thick stems removed, well washed
7oz. coconut milk (about 1 cup)
Freshly ground white pepper to taste
1. Soak the leeks in a bowl of cold water to remove any grit.
2. Meanwhile, in a soup pot over medium heat, melt the butter and stir in the rice.
3. Scoop the leeks from the water, shaking off excess, and add them to the pot along with the salt, curry powder, cilantro, and 1 cup of the stock. Cook over medium-low heat at a vigorous simmer for about 12 minutes, so the rice is almost done.
4. Add the remaining 3 cups stock, the peas, and the spinach and bring to a boil. Boil for about 3 minutes. Turn off the heat and stir in the coconut milk.
5. In a blender or a food processor, purée the soup in batches until smooth. Taste for salt, season with white pepper, and serve, garnished with fresh cilantro leaves. (If you prefer a soup with more texture, purée 1 cup and return it to the pot, season, garnish, and serve.)
Gazpacho
This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer. Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons, chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls
3 ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups)
2 small red bell peppers (about 1 pound), cored, seeded, and cut into slices (following illustrations below), then into 1/4-inch cubes (about 2 cups)
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons table salt
1/3 cup sherry vinegar
Ground black pepper
5 cups tomato juice , preferably Welch's
1 teaspoon hot pepper sauce (optional)
8 ice cubes
Extra-virgin olive oil for serving
1. 1. Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, hot pepper sauce, if using, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
2. 2. Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes, (see top note).
North African Bean and Squash Soup
1 cup chick peas, picked over and soaked for 6 hours or overnight in 1 quart water
1 bunch cilantro
1 dried red chili pepper
2 tablespoons olive oil, plus additional for drizzling
1 large onion, chopped
2 medium carrots, diced
4 plump garlic cloves, minced
1 tablespoon sweet paprika
1 teaspoon ground turmeric
1 (28-ounce) can chopped tomatoes, with juice
1 1/2 quarts water (or bone broth!!)
Salt to taste
1/2 pound winter squash, peeled and diced
1 to 2 teaspoons harissa or 1/8 to 1/4 teaspoon cayenne pepper, to taste
Salt and freshly ground pepper
1/2 cup vermicelli (or leave out if want gluten free)
2 tablespoons chopped fresh mint
Lemon wedges for serving (optional)
1. Drain the soaked chick peas and set aside. Tie half the cilantro sprigs into a bundle with the dried red chili, and chop the rest. Set aside the chopped cilantro.
2. Heat the oil in a large bean pot or Dutch oven over medium heat and add the onions and carrots. Cook, stirring, until tender, about 5 minutes, and add 1/2 teaspoon salt, the garlic, paprika, and turmeric. Stir together for about a minute, until fragrant, and add the tomatoes, and their juice. Cook, stirring often, for 10 minutes, until the tomatoes have cooked down somewhat and the mixture is fragrant. Add the beans and water and bring to a boil. Add the cilantro bundle, reduce the heat, cover and simmer 1 hour. Add the squash, a generous amount of salt, and the harissa or cayenne, and continue to simmer for another hour. Taste and adjust salt. Add the vermicelli and simmer until tender, about 5 minutes. Remove the cilantro bundle. Stir in the remaining cilantro and the mint, adjust salt and serve. Garnish with lemon wedges.
Yield: Serves 4 to 6
Advance preparation: This gets better overnight, but don’t add the pasta or the fresh chopped cilantro and mint until shortly before serving. You may need to thin out with water. It will keep for 3 or 4 days in the refrigerator.
Variation: In spring and summer, substitute 1/2 pound diced zucchini for the squash. Simmer the zucchini for no longer than 30 minutes.