My Sweet Marie

Posts Tagged ‘soup

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.

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!

 

When making my weekly pot of soup, I either plan ahead and make a list for shopping day or I just pilfer any and everything in the fridge! This week I was looking through the fridge, saw some kielbasa, many veggies and thought…hmmm cabbage soup! So here’s what I did to make an awesome pot of soup!

Ingredients:

  • 48  ounces tomato juice
  • 28 ounces of stewed or diced tomatoes (canned)
  • 1 box of gluten free chicken broth
  • 1 can drained mushrooms
  • 200g kielbasa chopped or sliced
  • 4  cups cabbage, shredded
  • 1  medium onion, chopped
  • 2  large carrots, cleaned, skinned, and  shredded
  • 1  cup celery, finely  diced
  • 2-4 cloves of garlic minced
  • thyme, salt, pepper to taste

Directions:

  1. Sautee the onion, garlic, carrot and celery till the onion is translucent.
  2. Mix everything else in together and bring to a boil.
  3. Reduce heat and simmer till cabbage is soft.
  4. Serve with sour cream and/or crackers of choice.

 

 

A friend of mine went fishing and caught some bass, a lot of bass and I said make some soup! He, of course replied, how about you make the soup and we share? Good deal to me as I love to make soup! So I’ve just made a very tasty pot of bass chowder but truly you could use any fish like cod, haddock, whiting, tilapia etc. Here’s what you do:

Ingredients:

  • 1 med. onion chopped
  • 2 carrots, peeled and chopped
  • 1 stalk of celery, diced
  • 2 cloves of garlic
  • 1 1/2 lbs of bass or any fish you like chopped !
  • 2 cups of any vegetables you like (kale, mushrooms, peas, corn, broccoli, green beans etc)
  • 1-2 tbsp. olive oil
  • 2 small potatoes diced
  • 4 cups water
  • 4 cups chicken or vegetarian broth (gluten-free)
  • 2 cans of coconut milk or evap. milk

Directions:

  1. In a large pot, sautee the onions, carrots and celery in the olive oil until the onions are almost golden.
  2. Add in the garlic at this time and sautee some more. Now the fish can be added and cooked till just white.
  3. Add in the water and broth and bring to a boil.
  4. Add your remaining veggies, I used all the mentioned ones but you use whatever your heart desires!
  5. Bring back to a boil. simmer for 10 minutes.
  6. Add your milk. simmer on low for 10-15 minutes.
  7. If you like a thicker soup, you can thicken it with a roux of either corn starch or flour, and bring to a boil again. To make roux, melt butter or marg and add flour or corn starch till it’s very thick. Slowly add it to your pot of soup and let cook a little bit longer.
  8. Once it’s at the desired thickness, shut off the pot and add your potatoes. cover and let sit for 15 minutes, potatoes will be cooked through!
  9. Enjoy with a sprinkling of cheese or as is!
  10. For vegan, do the vegetarian broth and top with chopped parsley or dill!