Borscht (Beet and Cabbage Soup)

I really wish I could have taken a better picture of this soup.  This picture does it no justice.  It was such a beautiful, vibrant colour...not the reddish-brown it appears in the photo.  Clearly my camera was not meant to take photos of borscht!  

That being said, this vegan (without the sour cream) soup is wonderful.  So tasty and warming.  Beets are one of my favourite vegetables, and I just love them in this soup.  

Borscht

4 large beets
2 large carrots
2 medium onions
1/2 head of white cabbage
2 tbsp. olive oil
5 cups vegetable broth
juice from 1/2 a lemon
salt and pepper
sour cream for serving

Peel the beets and carrots and grate them.  Thinly slice the onion and cabbage and chop into small pieces.
Heat the oil in a large pot and saute the beets, carrots, and onion for a few minutes, until starting to soften.  Add the shredded cabbage and the broth and bring to a boil.  Simmer for 20 minutes.
Serve with a dallop of sour cream, if desired, and enjoy!

Curried Carrot Soup

I have been making this soup for years.  The first time I made it was while I was a broke college student.  It was about midnight and I wanted something healthy to eat while I stayed up all night writing a report that was due the next day (I am a huge procrastinator) so I started flipping through my cookbooks to find something I could make.  I came across a recipe for curried carrot soup and I was surprised that I actually had all the ingredients and could make it.  Luckily, I always made sure I had carrots, onion, and potatoes in my fridge...they are a good base for many soups.  I only had to change one thing, the original recipe calls for evaporated milk but I only had 2% so I used that.  Since then I have made the soup with both types of milk many times, but I believe it's better with the 2%, the consistency is a little smoother and the curry flavour is more pronounced.  This soup has been made for many of my family members and friends and everyone always loves it.  I love making it for potlucks too because it's so easy and inexpensive.  

(The original recipe comes from Pot Luck by Mabel Hoffman.)

Curried Carrot Soup

8 carrots, peeled and thickly sliced

1 potato, peeled and cut into cubes

1 small onion, chopped

1 tbsp. curry powder

2 cups chicken broth (or vegetable broth to make this vegetarian)

salt and pepper

1 cup milk 

Add all of the ingredients except for the milk to a large pot set over medium heat.  Bring to a boil.  Cover and simmer for 30 minutes over low heat, until vegetables are tender.

Use a hand (submersion) blender to puree the vegetables in the pot.  Stir in the milk and heat through. Enjoy!

Roasted Cauliflower and Leek Soup

This is a wonderful, full-flavoured soup that is warming on a cold winter's day.  And with an ingredient list of old cheddar, roasted cauliflower, and delectable leeks...how could it not be delicious?  When I made it I only pureed it a bit with the blender so that there were still tasty pieces of cauliflower in the soup.  Roasting the cauliflower first added a wonderful nutty taste.  I sometimes roast cauliflower as a side dish and then toss some Parmesan cheese on it using this same roasting method- it's delicious!

Roasted Cauliflower and Leek Soup

1 small head of cauliflower, cut into florets

1+1 tbsp olive oil

2 leeks, ends and dark green parts removed

2 1/2 cups vegetable broth

1/2 cup white wine

1/2 tsp dried thyme

1 cup shredded old white cheddar

1 cup milk

salt and pepper

optional: parsley and/or orange cheddar for garnish

Preheat the oven to 400F.  Toss the cauliflower with 1 tbsp of olive oil and some salt and pepper.  Roast on a baking sheet for 20-30 minutes, until browned, stirring once or twice.

Cut the leek in half lengthwise and then thinly slice both halves. In a large pot heat the remaining oil then add the leek.  Cook for about 5 minutes, or until it is softened.  Add the broth, wine, thyme, and roasted cauliflower.  Bring to a boil and then simmer for 20 minutes.

Use a submersion (hand) blender to puree the soup into the desired consistency.  Mix in the cheese and milk and heat through.  Season with salt and pepper and enjoy!

Curried Tofu and Veggie Soup

I am really excited about this soup.  It is insanely good, and one of those recipes you could make with just about anything.  I would love to try it with fish or shrimp, and I think my hubby would love it with chicken.  You can add any vegetables you fancy to it.  I put in broccoli, carrots, red pepper, bean sprouts, and baby corn but any of those could be switched to something you prefer.  I almost added some shitake mushrooms to it, but then I was like 'what was I thinking? I hate mushrooms!'.  It's just that I had some in my fridge from when my cousin was here making perogies with me and I thought I should use them.  

The soup had a really nice level of spice to it, as in it got my nose running a bit.  If you would prefer something milder just add less curry paste.  I loved the spice on the rainy day we were having though, it warmed me up from the inside:)  

Spicy Tofu and Vegetable Soup

1 tbsp coconut or olive oil

1 onion, chopped

1 inch piece of ginger, peeled and minced

1-2 tbsp red curry paste

900 ml vegetable broth

398ml can of coconut milk

1 tbsp sugar

350g pkg extra firm tofu

1 cup beansprouts

1 carrot, thinly sliced
1 red pepper, thinly sliced
1 1/2 cups broccoli florets
1 can baby corn, cut into 1" pieces

Rinse the tofu under cold water and then cut into thin slices.  Place each slice on cutting board covered with paper towel.  Place more paper towel on top and then top with something heavy so that the excess moisture will be squeezed out.  Let sit for about 15 minutes and then cut each slice into thin strips.
In a large pot heat the oil over med-high heat.  Add the onion, ginger, and curry paste and cook for about 5 minutes.  Add the sugar, broth and coconut milk; mixing to incorporate the curry paste.  Bring to a boil and then mix in the vegetables and tofu.  Let cook for about 5-10 minutes or until vegetables are tender.  Enjoy!

Squash Vegetable Soup

Winter is a wonderful time to enjoy soups...actually I enjoy soup all year round.  This one is really hearty, filled with cauliflower and big chunks of flavourful squash.  I like the addition of tomato paste to the broth, I found it gave it an extra layer of flavour, and the spice of the chili flakes made it even more warming. I found this soup very filling, which made it perfect for my lunch.  If you were making it for dinner and just wanted a bit of extra heartiness I think some barley or brown rice would be a good addition.  Either way it's a fantastic soup!

Squash Vegetable Soup

1 tbsp olive oil

1 onion, diced

2 garlic cloves, minced

1 celery stalk, sliced

1 carrot, sliced

1/2 tsp hot pepper flakes

1/2 tsp dried thyme

1/4 tsp salt

2 tbsp tomato paste

2 cups vegetable broth

1 1/2 cups water

2 1/2 cups peeled and cubed butternut squash

1 small cauliflower, chopped into florets

2 bay leaves

handful chopped fresh parsley

salt and pepper

Heat oil in a large pot over medium heat.  Add the onion and cook until tender.  Add the garlic, carrots, celery, hot pepper flakes, thyme, and salt.  Cook for a bout 5 minutes.  Add the tomato paste and mix well.   Stir in the water, broth, squash, cauliflower, and bay leaves.  Bring to a boil and then lower heat and simmer until the squash is tender, about 15-20 minutes.

Add 2 cups of the squash to a food processor or blender and puree until smooth.  Add the puree back to the soup and stir together well with the parsley, salt and pepper.  Enjoy!

Baked Potato Soup

This is a soup recipe my hubby actually likes...and really, what's not to like about it?  Bacon, cheese, potatoes, green onion, and sour cream made into a rich soup.  It's delicious, it tastes just like a twice-baked potato.  And one of the reasons it tastes so much like a baked potato is that it is made with...wait for it... baked potatoes! When my sister-in-law made this she just boiled the potatoes instead and it was not nearly as good.  Baked potatoes have a different texture to them than boiled, and it makes a difference in this recipe.  Plus baked potatoes are healthier since all the nutrients stay in them and don't get boiled out.  And if you're wondering what to do with the leftover skins try this recipe for tasty cheesy potato skins.

Baked Potato Soup

5 Baking Potatoes, washed and scrubbed

3 cups Water

3 cups Milk

2 Celery Stalks, chopped

1/4 cup Butter

1/2 cup Sour Cream

6 Strips of Bacon , cooked and crumbled

1/3 cup Green Onion, sliced (plus more for garnishing)

1 1/2 cups Grated Cheddar Cheese, divided

Salt and Pepper

Bake potatoes for 1 hour at 350F, let cool slightly.  Heat water in a large pot and add the celery, simmer until the celery is tender.  Scoop the pulp out of the baked potatoes and add to the celery with the milk, butter, sour cream, bacon, 1 cup of the cheddar cheese, and salt and pepper.  Simmer until it is thickened and at the consistency you like.  Serve with the extra cheese and onions sprinkled on top.

Clam Chowder

Clam chowder has been one of my favourite soups since I was a kid.  I would love it when I would come in from playing outside on a cold winter day and my mom would have some of this simmering on the stove.  For me it's a very comforting soup.  And it's a quick, easy soup to make.  I like this recipe because it's not a thick chowder, it's more of a broth.  (Ugh, I tried canned clam chowder once and it was so creamy and unappetizing...this chowder is nothing like that!)  I made some of these tea biscuits to go with this yummy chowder, it may just be childhood memories, but I think clam chowder needs tea biscuits on the side!  

I hope you enjoy this soup as much as I do!

Clam Chowder

3 tbsp butter

1/2 small onion, finely diced

1 celery stalk, finely diced

1 carrot, finely diced

2 cups of diced potatoes

2 cups water

Salt and pepper, to taste

1 can baby clams, with liquid

1 can evaporated milk

Melt butter in a large pot, add onion, carrots, and celery and cook for 3-5 minutes.  Add potatoes, salt and pepper, and water, bring to a boil.  Reduce heat and simmer for about 15 minutes, or until potatoes are cooked through.  Add the can of clams with the liquid and the milk.  Heat through and serve.

Hearty Salmon Vegetable Chowder

This chowder just amazes me.  I have been making it for years and will never, ever tire of it.  It's a bowl of pure deliciousness; hearty vegetables and salmon in a creamy broth.  So good.  When I first began making this chowder I would omit the zucchini, because for some odd reason I thought I hated zucchini.  Crazy, now I love it and cook with it all the time!  And I don't always use green pepper, any colour will do, I actually like using red because it stands out more in the soup.  I'm sure other vegetables could be used in this as well, like finely chopped cauliflower, but I love it just the way it is and don't want to mess with a good thing.  

This soup doesn't take long to make cooking-wise, but there is a lot of chopping involved.  I start off by chopping everything except for the zucchini and parsley.  Then once the other vegetables are cooking I chop up those two.  All the chopping is definitely worth it though, because it's a wonderful, filling soup and I can't get enough of it!

 

Hearty Salmon Chowder

1 can salmon, drained and flaked 

1 tbsp butter

1 small onion, finely chopped

2 celery stalks, finely chopped

1/2 green pepper, finely chopped

1 clove garlic, minced

4 large potatoes, cut into small cubes (about 3 cups) 

2 medium carrots, diced

1 cup each of chicken broth and water

1 zucchini, diced

1 14 oz. can of evaporated milk

1 14 oz. can of cream style corn

1/2 cup chopped fresh parsley

ground black pepper, to taste

In a large pot melt butter over medium heat.  Cook onion, celery, green pepper, and garlic for about 5 minutes, stirring often.  Add the potatoes, carrots, broth, and water and bring to a boil.  Reduce heat, cover, and simmer for 15 minutes.  

Add the zucchini, stir, and continue simmering for 5 more minutes, or until vegetables are tender.  Add the salmon, evaporated milk, corn, parsley, and pepper.  Cook until heated through and then serve and enjoy!

Carrot Lentil Soup

Yes, another soup recipe.  I can't help it, I could eat soup every day!  Actually, I pretty much do that already.  Right now I'm excitedly waiting for my friend to give me some fish soup that is to die for, and if she would just give me the recipe I would be so happy.  But she won't, so I can only enjoy it's delicious taste around Christmas and Easter, the only times her mom makes it.  Mmm, I can't wait to eat it tomorrow!

But anyway, I'm supposed to be writing about another great soup...this carrot lentil soup that I made the other night.  It's really good, and makes me feel super healthy eating it:)  I actually got it out of Chatelaine magazine's Superfoods mini cookbook. I really like the flavours of the soup, but I do think they could be stronger.  I think the next time I make it I will add more paprika and coriander, probably a teaspoon each instead of 1/2 a teaspoon.  I also made the soup with a whole onion, because, well, I like onion.  I used chicken broth to make it, but if you want it to be vegetarian, just use vegetable broth.

Here's the original recipe:

Carrot Lentil Soup

- 1 cup dry red lentils

- 5 cups chicken or vegetable broth

- 1/2 chopped cooking onion

- 3 peeled and diced carrots

- 1 diced red pepper

- 3 minced garlic cloves

- 1 1/2 tsp ground cumin

- 1/2 tsp ground coriander

- 1/2 tsp paprika

- 1 bay leaf

- 1 sliced green onion

- 2 tbsp. chopped fresh cilantro

- 1-2 tbsp lemon juice

- 1/4 tsp black pepper

In a large pot over high heat bring lentils and broth to a boil.  Skim off froth.  Stir in cooking onion, carrots, red pepper, garlic, cumin, coriander, paprika, and the bay leaf.  Reduce heat to medium-low, cover and simmer until carrots are tender- about 25 minutes.  Stir in green onion, cilantro, lemon juice and pepper.  Remove bay leaf.  Enjoy!

Spicy Red Lentil and Havarti Soup

I made this soup the other night after seeing the recipe in an ad for Canadian Dairy.  It's so filling, and healthy, especially with the barely there lentils.  I did find it a little too thick though, but I think that's because I melted the cheese into it, instead of just serving it with a few cubes of cheese on top.  The next time I make it I will add more broth and less milk.  I also added about a teaspoon of chili flakes to this recipe, because the jalapenos in the Havarti didn't make it spicy enough.  And I added chopped cilantro to the soup, because I love cilantro and always add extra when a recipe calls for it.  But ya, besides all that...great recipe!  

Spicy Red Lentil and Havarti Soup

1 1/2 tbsp butter

2 tsp curry powder

1 onion, diced

2 cups diced carrots

1 cup diced celery

1 cup diced potatoes

3/4 cup dried red or orange lentils, rinsed

1 cup chicken or vegetable broth *

3 cups milk*

5 oz jalapeno Havarti cheese, cubed

2 tbsp fresh cilantro

* I would use 2 cups broth and 2 cups milk instead

In a large pot melt butter over med-high.  Add curry and vegetables and saute until onions are soft.  Add lentils, broth, and milk.  Bring to a boil, stirring occasionally.  Reduce heat to low and simmer, covered, for 30-40 minutes.  Puree soup until smooth.  Add salt and pepper if desired.  Serve garnished with cilantro and Havarti cubes.

Squash and Fish Soup...who knew it would be so good?

I know I've said it before, but I love soup!  And I love squash.  However, when I found this recipe in The Hamilton Spectator I wasn't really sure how great it would be.  I knew that I would like it, but wasn't prepared for the feeling of love that overcame me when I took my first bite.  It was so flavourful, with some spiciness and a hint of sweetness.  And it doesn't really have a lot of ingredients in it, mostly spices.  Actually, the whole reason I ended up making it ahead of the like 100 other soups I want to make, is that I actually had all the ingredients on hand.  I love it when that happens!  Especially when my hubby is out of town and I would have had to walk or bus to the grocery store.  Which sucks.  (And yes, I realize I should get my license.)  I love the beautiful colour of the soup too, it's perfect for fall, and with the rice and fish in it, it's actually pretty filling.  

Although the recipe calls for haddock or cod, I used Tilapia that I had in my freezer.  I prefer using frozen fish for soups because if you just thaw the fillets halfway by running cold water over them they are a lot easier to chop up than fresh fillets.  And it's convenient to have some frozen fish in your freezer.  The squash that I used for the soup was an acorn squash, it was a little over 2 cups worth once I had it peeled and chopped.  I realize that the recipe calls it a chowder, but when I think of a chowder I think of it as being cream/milk based, and this is not, so...I call it soup.

Chilean Fish Chowder

2 tbsp olive oil

2 medium onions, chopped

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric

1 tsp salt

1/2 tsp red pepper flakes

1/2 cup long-grain white rice

2 lbs squash or pumpkin, peeled and diced

4 cups fish, vegetable, or chicken broth

2 bay leaves

1 lb (450g) skinless haddock or cod fillets, cut into chunks

1/4 cup chopped fresh parsley

In a large pot heat oil over med-high heat.  Add onions and cook for 5 minutes.  Add spices and pepper flakes, cook, stirring for 1  minute.  Add rice and squash.  Stir in broth and bay leaves, scraping any burnt bits from bottom of pot.  Cover and let simmer, stirring often, for 20 minutes.  Add fish, and cook covered for 10 minutes (or until fish is opaque).  Sprinkle with parsley.  Enjoy!

And since I have the nutritional information, I'll add it too:

Per 1 serving (1/4 of recipe)...

290 calories

6 g. fat

21 g. protein

42 g. carbohydrates

3 g. fibre

*Update: I just made this again but since I had half a cauliflower in my fridge, I chopped it up and added it too.  It tasted just as delicious, but it was even healthier since it had more veggies in it.  Vegetables make me happy:)

African Sweet Potato and Peanut Soup

I love making soup.  And eating soup.  I try to make a pot of soup each Sunday so I have something homemade and healthy to eat for lunch all week.  I'm lucky in that my hubby doesn't particularly groove on soup, so I don't have to share it with him.  I do sometimes share with my mom-in-law though, since she comes over to let my dog out when she has days off.  But it's still hard to share! 
This soup has quickly become one of my favourites.  I had printed off the recipe years ago from some random website, but just never got around to making it.  I think the long list of ingredients was daunting.  But it's easy to make, as most soups are, and it is a treat to your taste buds!  I actually did share this one, because it makes such a big amount I thought I would bring some in to work.  My co-workers loved it, and all of them asked for the recipe. 

African Sweet Potato and Peanut Soup

1 tbsp vegetable oil

1 large onion, chopped

2 cloves garlic, minced

2 tsp ginger, minced

1 ½ tsp ground cumin

1 ½ tsp ground coriander

½ tsp ground cinnamon

1 pinch ground cloves

1 can diced tomatoes

1 ½ lbs sweet potatoes, peeled and cubed

1 carrot, peeled and chopped

4 ½ cups water

1 tsp salt

¼ cup chopped, unsalted peanuts

1 pinch cayenne pepper

2 tbsp peanut butter 

1 bunch chopped cilantro

Heat the oil in a large saucepan over med-high heat.  Sauté the onion for 10 min, until lightly browned.  Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves.  Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir for about 5 minutes.

Pour water into the saucepan, add salt and bring to a boil.  Reduce heat and simmer for 30 minutes.

Remove soup from heat and blend with the peanuts in a food processor until almost smooth.  Season with cayenne pepper.  Return to heat, whisk in peanut butter, and cook until heated through.  Serve topped with cilantro.