My Sweet Marie

Archive for the ‘Soups’ Category

I know it seems silly to post a recipe for soup on one of the hottest days of the year but I really do eat soup in the summer! This recipe can work all year long though! Feel free to vary the veg to your liking!

Ingredients:

  • 1 tbsp. indian spice mix (check my spice category for the recipe)
  • 4 cups chicken broth- low sodium g.f
  • 4 cups water
  • 1 can coconut milk
  • 4-6 cups of vegetables( asparagus, garlic, onion, carrot, celery, broccoli, cauliflower, beans etc)
  • 1-2 tbsp. olive oil

Directions:

  1. Sautee the garlic, onions and celery in the olive oil. Add in the rest of the veggies.
  2. Add in the broth and water, bring to a boil.
  3. Once the veggies are el dente, add in the coconut milk and spice. Salt and pepper if needed too.
  4. Reduce the heat and simmer for a bit.
  5. I like to puree part of the soup just to give it a thickened feel. You can puree the whole batch if you like too!
  6. Enjoy with a few crackers or a side salad!
  7. The soup itself is 2 points per 12 oz bowl. Enjoy! (Could be less depending on your coconut milk and olive oil usage!)
  8. Use vegetarian broth to make this vegetarian.

I like to make my own chicken broth for a few reasons, first, it’s healthier and second I know what is going in it! I like to take short cuts and because it cooks while I am sleeping or at work, it feels like a short cut! It can be changed to beef or turkey broth just as easily too! Here’s how:

Ingredients:

  • 3 or 4 lbs of chicken bones (beef,pork or turkey will work too)
  • 12-15 cups water and/or 2 cups wine
  • 1 onion, washed and roughly chopped, don’t peel!
  • 2 stalks of celery, washed and roughly chopped
  • 3-4 cloves of garlic,, washed and roughly chopped
  • 3 carrots, washed but don’t peel, chop roughly also
  • thyme, salt and pepper
  • any other veggie you want, greens(kale, spinach) would good too!

Directions:

  1. It is not important to chop the veggies all pretty as you will not likely be using them in the soup,they are there for taste and colour, that’s it!
  2. Put your bones in the bottom of crock pot, add all your veggies and spices.
  3. cover with water, you could use some wine here if you’d like (white for chicken, red for beef)
  4. Put on high and let cook overnight.
  5. In the morning, strain out all the veggies and bones. Chill it.
  6. Now, you can puree the veggies if you’d like so as not to waste and add it to your soup or if you have a dog, it’s a healthy meal for them!
  7. Use this broth in any recipe calling for broth. I usually bag it into freezer bags (2 cups) once it’s cooled and store in the freezer and use up as I need it.
  8. ** I buy my chicken bones and beef bones at the Asian market, cheap! they bone whole chickens and save the bones, works for me! You can also use carcasses from chickens, turkeys, chicken legs, thighs, etc or even the meat itself, doesn’t have to be just bones. If you want to use a pkg of chicken, go for it, it’ll be tasty for sure!

This is probably Denis’ favourite soup. He loves a hearty, chunky soup and this one fits the bill! On a cold fall night this is just what you need! Here’s how to do it, it’s easy, anyone can make soup!

Ingredients:

  • 10 cups beef broth ***
  • 1 cup red wine
  • 1 onion chopped
  • 1 stalk celery chopped
  • 1 carrot diced
  • 1 cup green beans, cut  (fresh, frozen or canned)
  • 1 cup corn (fresh, frozen or canned)
  • 1 cup spinach chopped
  • 1 cup mushrooms (fresh or canned)
  • 1 can white kidney beans(canelli) rinsed and drained
  • 1 28 oz canned tomatoes, diced
  • 1-2 cups diced roast beef cooked
  • thyme, salt and pepper to taste

Directions:

  1. I use a crock pot, but it can be done on the stove. Place all of your ingredients in a large crock pot. cook on high for 1 hour then lower to low for 4-5 hours. it will be thick, if you like it less filling, add more broth or water. Season to taste.
  2. Serve with a nice crusty bun for lunch or dinner! enjoy!

** For the broth, you can buy a beef broth that is gluten free or you can make your own. I boil a huge pot of water with beef ones in it, carrots, onions and any other vegetable in my fridge! don’t bother peeling or chopping, just throw it all in the large boil and let boil like crazy! Once you feel your broth is tasty and has good color, drain/strain out all the veggies and use as needed. I freeze mine so that I have it on hand!

 

Here’s an easy soup to make, that will impress your guests, fill them and sate their appetite on a cool crisp fall day! Here’s what you need to do:

Ingredients:

  • 1 butternut squash, halved, seeded,
  • 1 stick of celery, chopped
  • 1 med-large carrot, chopped
  • 1 onion, chopped
  • 1 L of chicken or vegetable broth (gluten-free) or your own stock
  • 2-4 tbsp. olive oil
  • salt and pepper

Directions:

  1. Place your halve butternut squash on a baking sheet, sprinkle with olive oil(maybe a tbsp.) and season with salt and pepper. Roast for 30-45 minutes till tender.
  2. Meanwhile, in your pot, sautee the onions, celery, carrots in 2 tbsp. olive oil till soft.
  3. Add in your stock and salt and pepper to taste. Bring to a boil.
  4. Add your squash when ready and use your immersion blender, or your zoomer as I call it, to puree the soup.
  5. serve with a dollop of sour cream or coconut cream, and make a swirl in the soup for a lovely effect. a sprinkle of chopped fresh parsley would be a nice touch too, just saying!
  6. Bon appetit!

Last week I had lunch with my Mom,Bev, at Rose’s in Tilbury. Mom had her heart set on tomato macaroni soup as it’s one of her favorites. Turns out Wednesday is chicken Noodle day! Honestly, I thought she was going to cry! I said to myself “self, you best get home and make Mom a batch of tomato macaroni!”.  So a week later, I did just that! it’s a simple recipe but somehow feels like old-time comfort food for me. We lost our beloved Rasky yesterday so tomato macaroni was on target today for us and Mom will be pleased when I deliver her share! You see, I make a huge pot of soup, portion and freeze some and deliver to our Moms. This way they have a nice bowl of homemade soup when they feel like it and don’t have to make the mess, just heat and serve! That’s the least I can do for Mom! So, at last here’s how you make it!

Ingredients:

  • 1 48 oz can of Heinz tomato juice
  • 4 cups of chicken or vegetable broth
  • 4 cups water
  • 2 tins 28oz of diced tomatoes
  • 1 med. onion diced
  • 1-2 stalks of celery diced
  • 1 carrot shredded
  • 2 cups macaroni (I used gluten-free mac)
  • salt and pepper

Directions:

  1. Place all the ingredients except the macaroni in a large crock pot on high.
  2. let simmer for 4 hours or till you get a boil and all veggies are soft.
  3. I like to puree mine and you end up with a nice thick soup but you may like the chunky tomatoes and veggies, your call.
  4. Once you’ve done the puree’d bit, add your macaroni, stir and shut off the crock pot.
  5. Season to taste. and enjoy! Great with a grilled cheese!

I promised weeks ago that I would post a recipe for fish stock and forgot! Oopsies! So here’s how you do it. Fair warning here, your kitchen will not smell gloriously while doing this, unless of course you love the smell of boiling fish! Use this fish stock or broth for your seafood Stoup, Bisques, chowders etc.

Ingredients:

  • 4 lbs of fish (bones, meat, all of it) cut in large chunks.
  • 1 large onion chopped, skins on
  • 1-2 carrots, washed and cut in big chunks
  • 2-3 celery stalks cut in chunks
  • bay leaf
  • thyme
  • fresh parsley
  • few peppercorns
  • salt to taste
  • 10-12 cups of water

Directions:

  1. To make my stock, I usually buy a whole fish at the supermarket in the freezer area. Look for a sale, really it doesn’t have to be fancy, just a whole fish, cut into chunks, maybe thirds or 1/4’s of the fish. Thaw it first!
  2. Put all the ingredients in a large pot and bring to a boil, let cook for quite a while, maybe an hour or two to really get the flavors all jumbled together! For more spice or flavor, you can add other herbs or spices or different veggies.
  3. I like to leave the skins on the onions, as long as they’ve been washed, they give the stock a bit of color. Same with the carrots. (beets give a lovely red color to broth!)
  4. Once you are satisfied with the taste, drain the broth into another pot that has a colander set in it to catch all the bones and veggies. Don’t do like I did one time and dumped the whole pot into the sink but saved all the bones in the colander! Disaster!
  5. You can pilfer through all the veggies an fish and save it, if you want to, but don’t feel like you’ve wasted as you’ve just made a beautiful broth that will make a gorgeous pot of soup! The cat might appreciate some of that fish tho! I sometimes save the veggies and puree them, adding them to the soup later to thicken it a bit!
  6. Now that your broth is done, go light a candle to get rid of that smell!

 

Yep, the title says Stoup! The first time I heard that phrase I was catching an episode of Rachel Ray and I heard her use it, so it stuck! Today I am hosting a dinner for my baby brother Phil and his wife Wanda and my sister. much, much older sister Colette and her hubby Greg. She’s really not that much older, I just want to see if she reads this!

When you have a family as big as ours you try not to be offended when someone has one of your siblings over and not you. So I am hoping if one of my siblings is reading this, they won’t be offended that they weren’t invited! I will try to get around and invite them all over individually too! So anyhow, it’s a cold fall day and I have loads of seafood in the freezer so stoup it is! Here’s how I am doing it:

Ingredients:

  • 6 cups of fish stock ( I will post a recipe for that later!)
  • 1 med onion
  • 1 leek sliced thin
  • 2 cups of chopped kale or Swiss chard
  • 1 carrot diced
  • olive oil
  • 28 oz tin of tomatoes
  • 3 cups tomato juice
  • 1 lb of fish  cut in chunks(basa, haddock, cod, tilapia etc)
  • 1 lb of seafood mix
  • 1 lb scallops
  • 1 lb shrimp peeled and deveined
  • 1 lb clams in shells or mussels
  • 1 can clams drained
  • 1 bottle clam juice
  • thyme, salt and pepper
  • chile pepper ( I used 4, you do to taste)

Directions:

  1. In a large soup pot, sauté your veggies in the olive oil just till wilted, no need for browning but no damage done if you do.
  2. Add in your broth, juices and tomatoes. Bring to a boil and simmer for 15 minutes.
  3. Add in your seafood, one at a time so not to cool the pot down too much.
  4. Once you have all of your seafood in and got a good boil going on, add your seasonings to taste.  Cook a little longer to cook and heat all the seafood through.
  5. Serve with cheesy biscuits or tear chunks of baguette to dip in it, whichever best fits your taste!
  6. Enjoy!