Roasted Tomato Soup
- a bunch of tomatoes quartered or halved (~8 plum or 4 big hothouse)
- 1 big onion quartered or 3 small ones quartered
- 5 - 7 garlic cloves unpeeled
- 1/4 cup of olive oil
- a large can of crushed tomatoes
- 1 1/2 cups to 2 cups of broth (chicken or veg)
- 1 cup of cream or half and half
- 1 tsp of dried basil
- 1/2 tsp of dried oregano
- 1 bunch of fresh basil
- 1 tsp of brown sugar
- 1 tbsp of butter
salt and pepper
Turn your oven to 300 and spread the tomatoes, onions and garlic onto a large sheet pan. Toss with the olive oil, lots of salt and pepper, and spread in a layer on the sheet pan. Roast in the oven for 45 minutes. When done, squeeze the garlic out of their skins into a pot along with all the tomatoes, onions and juices and place over a medium heat. Add the broth, crushed tomatoes, dried basil and oregano and half the bunch of fresh basil. Let simmer for ~20 minutes stirring occasionally.
Take the pot off the heat and using an immersion blender (or food processor) blitz everything together. Once everything is well blended, add the cream and sugar and return to a low heat. After it is gently heated, add the butter and serve, using the rest of the basil to garnish.
- a bunch of tomatoes quartered or halved (~8 plum or 4 big hothouse)
- 1 big onion quartered or 3 small ones quartered
- 5 - 7 garlic cloves unpeeled
- 1/4 cup of olive oil
- a large can of crushed tomatoes
- 1 1/2 cups to 2 cups of broth (chicken or veg)
- 1 cup of cream or half and half
- 1 tsp of dried basil
- 1/2 tsp of dried oregano
- 1 bunch of fresh basil
- 1 tsp of brown sugar
- 1 tbsp of butter
salt and pepper
Turn your oven to 300 and spread the tomatoes, onions and garlic onto a large sheet pan. Toss with the olive oil, lots of salt and pepper, and spread in a layer on the sheet pan. Roast in the oven for 45 minutes. When done, squeeze the garlic out of their skins into a pot along with all the tomatoes, onions and juices and place over a medium heat. Add the broth, crushed tomatoes, dried basil and oregano and half the bunch of fresh basil. Let simmer for ~20 minutes stirring occasionally.
Take the pot off the heat and using an immersion blender (or food processor) blitz everything together. Once everything is well blended, add the cream and sugar and return to a low heat. After it is gently heated, add the butter and serve, using the rest of the basil to garnish.
Maritime Seafood Chowder
1 bag of shrimp (medium size is nice)
6 - 8 scallops chopped in half
1 lobster chopped into large pieces
2 filets of haddock (or another fish of your choice) chopped
1 lemon zested
1 cup of chopped celery (2 stalks)
1 cup of chopped onion (1 medium onion)
4 medium white or yellow potatoes
1 tsp of finely diced rosemary
1 tsp of finely diced thyme
3/4 cup of white wine
1 tbsp of butter
2 cups of light cream
2 cups of milk
salt and pepper
chopped chives for garnish
Wash and prick potatoes then place in the microwave for 4 minutes. Remove and chop into bite size pieces.
Heat a large soup pot over medium heat. Melt the butter in the pot and add the onions, celery, rosemary and thyme with a proper pinch of salt. Saute until the onions begin to soften, about 5 minutes, then add the wine. Let the wine simmer for about 5 minutes so that it reduces to about half. Add the potatoes, milk and cream and stir to combine. Gently add the seafood and the lemon zest. Turn the heat down and let everything gently simmer for about 20 minutes. Add some salt and pepper and taste test.
1 bag of shrimp (medium size is nice)
6 - 8 scallops chopped in half
1 lobster chopped into large pieces
2 filets of haddock (or another fish of your choice) chopped
1 lemon zested
1 cup of chopped celery (2 stalks)
1 cup of chopped onion (1 medium onion)
4 medium white or yellow potatoes
1 tsp of finely diced rosemary
1 tsp of finely diced thyme
3/4 cup of white wine
1 tbsp of butter
2 cups of light cream
2 cups of milk
salt and pepper
chopped chives for garnish
Wash and prick potatoes then place in the microwave for 4 minutes. Remove and chop into bite size pieces.
Heat a large soup pot over medium heat. Melt the butter in the pot and add the onions, celery, rosemary and thyme with a proper pinch of salt. Saute until the onions begin to soften, about 5 minutes, then add the wine. Let the wine simmer for about 5 minutes so that it reduces to about half. Add the potatoes, milk and cream and stir to combine. Gently add the seafood and the lemon zest. Turn the heat down and let everything gently simmer for about 20 minutes. Add some salt and pepper and taste test.
Khao Soi (Northern Thai Chicken Noodle Soup)
4 chicken breasts cut into bite size pieces
1 package of red curry paste (100g or 3.5 oz)
2 cans of coconut milk
3 cups of chicken broth
2 tbsp of yellow curry powder
1 tbsp of fish sauce
1 tbsp of brown sugar
2 tbsp of oil
400g pack of rice noodles (medium size - phat thai noodles)
sliced shallots
lime wedges
chopped cilantro
oil for frying
Begin by cooking the noodles according to the instructions on the package. After straining them, rinse them with cold water to ensure the cooking has stopped. Remove a handful of them and spread them out on a clean tea towel to dry. Heat a few inches of oil in a pan over a medium heat. When the oil is hot, add the noodles that have been dried on the tea towel. Make sure there is no water on them as it will splatter when put in the oil. Cook the noodles until golden brown, turning when necessary. Remove from the oil and place on paper towel.
In a large pan, over medium heat, add the 2 tbsp of oil. Allow this to get hot, then add the full package of red curry paste. Mix this well, and allow it to cook for 3 minutes or so. Watch the temp so that the paste doesn't burn. Add the yellow curry powder. Mix this well and let it cook for another 2-3 minutes.
Add the chicken and stir to coat. Cook for 5 - 7 minutes, then add the cans of coconut milk. Let cook for a few minutes and add the chicken broth. Turn the heat down and let this simmer for about 10 - 15 minutes. Add the fish sauce and brown sugar and cook for another 5 minutes. Taste test.
To assemble, grab some large soup bowls. Place about a cup of noodles in each bowl. If they are all stuck together, just rinse them in a little water. Pour the chicken curry over the noodles and then top with crispy noodles, sliced shallots, cilantro and a squeeze of lime juice. Make sure to wear a bib, it gets messy.
4 chicken breasts cut into bite size pieces
1 package of red curry paste (100g or 3.5 oz)
2 cans of coconut milk
3 cups of chicken broth
2 tbsp of yellow curry powder
1 tbsp of fish sauce
1 tbsp of brown sugar
2 tbsp of oil
400g pack of rice noodles (medium size - phat thai noodles)
sliced shallots
lime wedges
chopped cilantro
oil for frying
Begin by cooking the noodles according to the instructions on the package. After straining them, rinse them with cold water to ensure the cooking has stopped. Remove a handful of them and spread them out on a clean tea towel to dry. Heat a few inches of oil in a pan over a medium heat. When the oil is hot, add the noodles that have been dried on the tea towel. Make sure there is no water on them as it will splatter when put in the oil. Cook the noodles until golden brown, turning when necessary. Remove from the oil and place on paper towel.
In a large pan, over medium heat, add the 2 tbsp of oil. Allow this to get hot, then add the full package of red curry paste. Mix this well, and allow it to cook for 3 minutes or so. Watch the temp so that the paste doesn't burn. Add the yellow curry powder. Mix this well and let it cook for another 2-3 minutes.
Add the chicken and stir to coat. Cook for 5 - 7 minutes, then add the cans of coconut milk. Let cook for a few minutes and add the chicken broth. Turn the heat down and let this simmer for about 10 - 15 minutes. Add the fish sauce and brown sugar and cook for another 5 minutes. Taste test.
To assemble, grab some large soup bowls. Place about a cup of noodles in each bowl. If they are all stuck together, just rinse them in a little water. Pour the chicken curry over the noodles and then top with crispy noodles, sliced shallots, cilantro and a squeeze of lime juice. Make sure to wear a bib, it gets messy.
Creamy Rosemary Vegetable Soup
3 cups of turkey/chicken/veg broth
1 cup of cream
2 tbsp of flour
1 tbsp of veg/olive oil
1 cup of shredded/diced turkey/chicken*
3 - 4 cups of assorted chopped vegetables - I have used celery, carrot, snow peas, red pepper, broccoli, cauliflower, onion, peas and mushrooms. Make everything a similar size except if using broccoli or cauliflower - just cut them into bite-size florets.
1 tbsp of fresh chopped rosemary
3 tbsp of fresh chopped parsley
1 tsp of onion powder
½ cup of old cheddar grated
Salt and pepper
Heat a heavy bottomed pot over medium heat and add your oil. When melted add your hearty veggies - onion, carrot, celery, mushrooms, broccoli stalk, mushrooms, cauliflower and add some salt and pepper. Saute for 3-5 minutes to slightly soften, but not colour. Add your rosemary and flour and saute another minute.
Add 2 cups of turkey broth, scraping all the brown bits that may have formed on the bottom of the pot. Stir well to combine and then add your next set of less hearty vegetables - snow peas and broccoli in my case (leaving veggies like peas and peppers til the very end) as well as the chicken/turkey. Also, add the cream, parsley and onion powder and turn the heat to low. Simmer for about 10 minutes. If the soup is too thick, use the last cup of broth to thin it out.
Lastly, add the cheese, and least hearty veggies (peas and peppers), salt and pepper. Stir well and taste test. Top with cheese bread croutons, recipe below.
*I have made this soup using 2 uncooked chicken breasts. I chopped them into bite size pieces and sauteed in a little oil them before beginning the veggies. Once they have some brown colour, I continued with the original recipe.
Cheese Croutons
2 sticks of cheese bread cut into cubes
cooking spray
garlic powder
For the cheese croutons, chop your cheese bread into cubes and spray with cooking spray. Sprinkle them with some garlic powder and spread out on a cookie sheet. Bake at 380 for 10 minutes, flipping them after 5 minutes. They should be crisp when you take them out, if they aren't, give them another few minutes in the oven.
3 cups of turkey/chicken/veg broth
1 cup of cream
2 tbsp of flour
1 tbsp of veg/olive oil
1 cup of shredded/diced turkey/chicken*
3 - 4 cups of assorted chopped vegetables - I have used celery, carrot, snow peas, red pepper, broccoli, cauliflower, onion, peas and mushrooms. Make everything a similar size except if using broccoli or cauliflower - just cut them into bite-size florets.
1 tbsp of fresh chopped rosemary
3 tbsp of fresh chopped parsley
1 tsp of onion powder
½ cup of old cheddar grated
Salt and pepper
Heat a heavy bottomed pot over medium heat and add your oil. When melted add your hearty veggies - onion, carrot, celery, mushrooms, broccoli stalk, mushrooms, cauliflower and add some salt and pepper. Saute for 3-5 minutes to slightly soften, but not colour. Add your rosemary and flour and saute another minute.
Add 2 cups of turkey broth, scraping all the brown bits that may have formed on the bottom of the pot. Stir well to combine and then add your next set of less hearty vegetables - snow peas and broccoli in my case (leaving veggies like peas and peppers til the very end) as well as the chicken/turkey. Also, add the cream, parsley and onion powder and turn the heat to low. Simmer for about 10 minutes. If the soup is too thick, use the last cup of broth to thin it out.
Lastly, add the cheese, and least hearty veggies (peas and peppers), salt and pepper. Stir well and taste test. Top with cheese bread croutons, recipe below.
*I have made this soup using 2 uncooked chicken breasts. I chopped them into bite size pieces and sauteed in a little oil them before beginning the veggies. Once they have some brown colour, I continued with the original recipe.
Cheese Croutons
2 sticks of cheese bread cut into cubes
cooking spray
garlic powder
For the cheese croutons, chop your cheese bread into cubes and spray with cooking spray. Sprinkle them with some garlic powder and spread out on a cookie sheet. Bake at 380 for 10 minutes, flipping them after 5 minutes. They should be crisp when you take them out, if they aren't, give them another few minutes in the oven.
Creamy Vegetable Chowder
1 onion diced
1 medium carrot chopped
¾ cup of brown rice
the stalks of your broccoli peeled and chopped
1 stick of celery chopped
2 cloves of garlic minced
1 900 ml container of veg or chicken stock (about 2 ½ cups)
3 tbsp olive oil
~1 tsp salt and pepper
1 cup of chopped string beans
1 large stalk of broccoli or 2 small ones - crowns chopped into bite size florets (the stalks were mentioned above)
½ cup of peas
½ pepper (I prefer red, orange or yellow) chopped
2 cups of milk (I used skim)
3 tbsp of cornstarch
½ tbsp dried oregano
1 tsp basil
1 tsp thyme
1 cup of grated cheddar
salt and pepper to taste
1 parmesan rind if you have
Heat your olive oil in a dutch oven or soup pot over medium heat. When hot add you chopped onions, carrots, broccoli stalks, garlic and celery. Add your salt and pepper and cook for a few minutes. When the veggies begin to soften add your brown rice and stir to combine. Let you rice cook with the veggies for a few more minutes to get a little toasted. Then add your broth, making sure that when you do you scrape up any brown bits on the bottom of the pot. Add your parmesan rind if you have it and put the cover on and let simmer for about 10 minutes. Stir once in a while.
Add the broccoli florets and the string beans. Right now your soup looks like there is way too many veggies for the amount of broth. That’s okay. Add your thyme, oregano and basil. Let it simmer for a few minutes while you add the cornstarch to the milk. Mix well so there are no lumps then add to your soup. Bring it back up to a simmer and when it is thickened add your peas and peppers. Turn down to a low heat and add your cheese and salt and pepper to taste.
1 onion diced
1 medium carrot chopped
¾ cup of brown rice
the stalks of your broccoli peeled and chopped
1 stick of celery chopped
2 cloves of garlic minced
1 900 ml container of veg or chicken stock (about 2 ½ cups)
3 tbsp olive oil
~1 tsp salt and pepper
1 cup of chopped string beans
1 large stalk of broccoli or 2 small ones - crowns chopped into bite size florets (the stalks were mentioned above)
½ cup of peas
½ pepper (I prefer red, orange or yellow) chopped
2 cups of milk (I used skim)
3 tbsp of cornstarch
½ tbsp dried oregano
1 tsp basil
1 tsp thyme
1 cup of grated cheddar
salt and pepper to taste
1 parmesan rind if you have
Heat your olive oil in a dutch oven or soup pot over medium heat. When hot add you chopped onions, carrots, broccoli stalks, garlic and celery. Add your salt and pepper and cook for a few minutes. When the veggies begin to soften add your brown rice and stir to combine. Let you rice cook with the veggies for a few more minutes to get a little toasted. Then add your broth, making sure that when you do you scrape up any brown bits on the bottom of the pot. Add your parmesan rind if you have it and put the cover on and let simmer for about 10 minutes. Stir once in a while.
Add the broccoli florets and the string beans. Right now your soup looks like there is way too many veggies for the amount of broth. That’s okay. Add your thyme, oregano and basil. Let it simmer for a few minutes while you add the cornstarch to the milk. Mix well so there are no lumps then add to your soup. Bring it back up to a simmer and when it is thickened add your peas and peppers. Turn down to a low heat and add your cheese and salt and pepper to taste.
Coconut Thai Soup
1 can of coconut milk (not light)
2 cups of broth (chicken or veggie)
3 green onions chopped
about 3 cups of cooked vermicelli noodles (just put into boiling water, turn off heat and let noodles sit for about 5 min, drain and rinse with cool water, set aside)
2 cups of julienned veggies (your choice of asparagus, peppers, carrots, zuchinni, whatever you have)
a few chunks (thumb sized) of ginger (or galangal if you have it)
2 stalks of lemon grass, peeled, hit with the back of your blade then chopped into pieces
2-3 kaffir lime leaves (you could use slices of lime peel)
1-2 chilies diced
handful of torn basil
couple of handfuls of cilantro
1 1/2 of shredded cooked chicken(could also use raw chicken cut into bite size pieces) or shrimp
2-3 shallots sliced
1 tbsp fish sauce
Put broth in sauce pan with lemon grass, kaffir leaves, and ginger chunks (leave one aside for later). Let simmer on a very low heat for 15 min. Remove the leaves, ginger and lemongrass. Add the chicken (not shrimp), coconut milk, shallot, julienned veggies, chilli and grate with a microplane the last thumb of ginger into the soup. Turn the heat up and simmer another 10 min. Add shrimp(if using) and fish sauce and simmer another few min, make sure shrimp are cooked. Add green onions and turn off the heat. Taste and adjust. Place vermicelli noodles in bowls (should be enough for 3 or 4) and ladle soup into bowls. Top with cilantro and basil and serve with wedges of lime.
*You can also add grape tomatoes, mushrooms (oyster are really good), or tofu.
Serves 4
1 can of coconut milk (not light)
2 cups of broth (chicken or veggie)
3 green onions chopped
about 3 cups of cooked vermicelli noodles (just put into boiling water, turn off heat and let noodles sit for about 5 min, drain and rinse with cool water, set aside)
2 cups of julienned veggies (your choice of asparagus, peppers, carrots, zuchinni, whatever you have)
a few chunks (thumb sized) of ginger (or galangal if you have it)
2 stalks of lemon grass, peeled, hit with the back of your blade then chopped into pieces
2-3 kaffir lime leaves (you could use slices of lime peel)
1-2 chilies diced
handful of torn basil
couple of handfuls of cilantro
1 1/2 of shredded cooked chicken(could also use raw chicken cut into bite size pieces) or shrimp
2-3 shallots sliced
1 tbsp fish sauce
Put broth in sauce pan with lemon grass, kaffir leaves, and ginger chunks (leave one aside for later). Let simmer on a very low heat for 15 min. Remove the leaves, ginger and lemongrass. Add the chicken (not shrimp), coconut milk, shallot, julienned veggies, chilli and grate with a microplane the last thumb of ginger into the soup. Turn the heat up and simmer another 10 min. Add shrimp(if using) and fish sauce and simmer another few min, make sure shrimp are cooked. Add green onions and turn off the heat. Taste and adjust. Place vermicelli noodles in bowls (should be enough for 3 or 4) and ladle soup into bowls. Top with cilantro and basil and serve with wedges of lime.
*You can also add grape tomatoes, mushrooms (oyster are really good), or tofu.
Serves 4
Indian Sweet Potato Soup
2 -3 sweet potatoes (medium to large) peeled and chopped
2 cloves of garlic chopped
2 tbsp of olive oil
a thumb size of ginger chopped
1 can of coconut milk
1 container of chicken/veg broth (2 1/2 cups)
1 onion chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp red pepper flakes (more if you like)
1 tbsp yellow curry powder
1 tbsp garam masala
salt to taste
cilantro, chives, green onions or croutons to accessorize your soup
In a dutch oven or a good size pot heat your olive oil over medium heat. Add your onions and some salt. After a few minutes add your garlic and ginger as well. When the onions are nice and soft add all of your spices and mix well. Smell, mmmmm. After a minute or 2, add your sweet potatoes and your broth. Bring to a boil and cook until potatoes are soft. Turn the heat off and blend your soup. Turn the heat back on low and add your coconut milk ( I never use light coconut milk, it's just too watery). When your soup is hot again, taste for seasoning, I usually add more salt at this point. Serve and top with your soup accessories.
2 -3 sweet potatoes (medium to large) peeled and chopped
2 cloves of garlic chopped
2 tbsp of olive oil
a thumb size of ginger chopped
1 can of coconut milk
1 container of chicken/veg broth (2 1/2 cups)
1 onion chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp red pepper flakes (more if you like)
1 tbsp yellow curry powder
1 tbsp garam masala
salt to taste
cilantro, chives, green onions or croutons to accessorize your soup
In a dutch oven or a good size pot heat your olive oil over medium heat. Add your onions and some salt. After a few minutes add your garlic and ginger as well. When the onions are nice and soft add all of your spices and mix well. Smell, mmmmm. After a minute or 2, add your sweet potatoes and your broth. Bring to a boil and cook until potatoes are soft. Turn the heat off and blend your soup. Turn the heat back on low and add your coconut milk ( I never use light coconut milk, it's just too watery). When your soup is hot again, taste for seasoning, I usually add more salt at this point. Serve and top with your soup accessories.
Freestyle Curry
Essential Ingredients:
1 onion diced (you could get away without using it but I think onions always add great flavour)
2 sweet potatoes
1 can of coconut milk (not light)
2 cups of chicken broth (or veg)
2 cloves of garlic minced
1 tbsp of ginger minced
2 tsp each of curry powder and garam masala
1 ½ tbsp Thai red curry
salt
Protein Choices:
Chicken, pork, beef, chick peas, lentils, tofu.
Great veggie choices:
carrot, celery, string beans, peas (frozen are fine), asparagus, broccoli stalk*, broccoli florets, cauliflower, snow peas, sugar snap peas, mushrooms, peppers, zucchini, spinach.
Great Accessories:
cilantro, green onions, croutons, chives
If you have kaffir lime leaves, they add a nice flavour to this recipe but they are not necessary.
Method:
In a large pot or dutch oven heat a few tbsp of olive oil over a medium heat. Saute the following that you are using: chicken (pork, beef or tofu), onions, carrots, celery, broccoli stalks - they should all be chopped or diced so they are relatively the same size (the chicken should be bigger). Add about a tsp of salt and saute until they start to soften and the chicken gets some colour, around 5 - 7 minutes. Add the curry paste and spices and mix well. Let the aroma of the spices waft up and when you can smell them, add the broth, scraping any brown bits off the bottom of the pan, and add the red lentils and kaffir lime leaves if you are using them.
Bring everything to a light simmer and add your garlic, ginger and the hardier veggies (cauliflower, broccoli, string beans, asparagus, sugar snap peas, mushrooms) you are using and chick peas. Let simmer for 10 - 12 minutes on a low heat. Meanwhile place your sweet potatoes in the microwave and zap for 5 minutes. When finished, place on a cutting board and cut in half to let cool. When cool enough to handle, scoop out the potato and mash it with a fork.
Put all the mashed sweet potato into the pot and mix to combine. Add the quick cooking vegetables that you are using now (peppers, peas, zucchini, snow peas, spinach), salt, and the coconut milk. Let everything simmer for another 5 - 7 min. At this point, your curry should be nice and thick and very aromatic. Taste test to see if you need more salt. Garnish with the accessories suggested, cilantro and green onions are my favourite.
*When I use broccoli stalks I peel the skins off and dice them.
Essential Ingredients:
1 onion diced (you could get away without using it but I think onions always add great flavour)
2 sweet potatoes
1 can of coconut milk (not light)
2 cups of chicken broth (or veg)
2 cloves of garlic minced
1 tbsp of ginger minced
2 tsp each of curry powder and garam masala
1 ½ tbsp Thai red curry
salt
Protein Choices:
Chicken, pork, beef, chick peas, lentils, tofu.
Great veggie choices:
carrot, celery, string beans, peas (frozen are fine), asparagus, broccoli stalk*, broccoli florets, cauliflower, snow peas, sugar snap peas, mushrooms, peppers, zucchini, spinach.
Great Accessories:
cilantro, green onions, croutons, chives
If you have kaffir lime leaves, they add a nice flavour to this recipe but they are not necessary.
Method:
In a large pot or dutch oven heat a few tbsp of olive oil over a medium heat. Saute the following that you are using: chicken (pork, beef or tofu), onions, carrots, celery, broccoli stalks - they should all be chopped or diced so they are relatively the same size (the chicken should be bigger). Add about a tsp of salt and saute until they start to soften and the chicken gets some colour, around 5 - 7 minutes. Add the curry paste and spices and mix well. Let the aroma of the spices waft up and when you can smell them, add the broth, scraping any brown bits off the bottom of the pan, and add the red lentils and kaffir lime leaves if you are using them.
Bring everything to a light simmer and add your garlic, ginger and the hardier veggies (cauliflower, broccoli, string beans, asparagus, sugar snap peas, mushrooms) you are using and chick peas. Let simmer for 10 - 12 minutes on a low heat. Meanwhile place your sweet potatoes in the microwave and zap for 5 minutes. When finished, place on a cutting board and cut in half to let cool. When cool enough to handle, scoop out the potato and mash it with a fork.
Put all the mashed sweet potato into the pot and mix to combine. Add the quick cooking vegetables that you are using now (peppers, peas, zucchini, snow peas, spinach), salt, and the coconut milk. Let everything simmer for another 5 - 7 min. At this point, your curry should be nice and thick and very aromatic. Taste test to see if you need more salt. Garnish with the accessories suggested, cilantro and green onions are my favourite.
*When I use broccoli stalks I peel the skins off and dice them.