Category Archives: Soup

Chicken Soup with Spices

This soup is like a burst of flavor in your mouth. There is just something delightful and comforting in the mixture of cumin, coriander, paprika and turmeric spices. I found this recipe through tastespotting, wrote down the ingredients and brief cooking instructions and now can’t seem to find the blog where I got it from. If anyone knows who the rightful owner of this recipe is, let me know and I’ll link them. This soup is phenomenal. It is something of a mixture of Thai Tom Yom soup and Indian Chicken Masala and Chicken Curry. Top with fresh cucumbers or cilantro to add some crunch and freshness to this magical broth of Oriental flavors.

Ingredients: 1 lb chicken breasts, 1 tablespoon olive oil, 1 chopped onion, 2 chopped carrots, 3 minced cloves of garlic, 1 teaspoon grated ginger, 1 can of chopped tomatoes, 1 tablespoon coriander, 2 teaspoons cumin, 2 teaspoons paprika, 2 teaspoons turmeric, 1/2 teaspoon cloves, 1 bay leaf (I used 2 small ones), 1 teaspoon red pepper flakes, 1 teaspoon sugar, 3-4 cups chicken stock, 1/2 cup cream, cilantro to top

Begin by preheating the oven to 400 and baking the chicken. Shred the chicken and set aside. Note: If you have no idea how to shred chicken, click here.

To a pot, on a medium heat, add olive oil, onion and carrots. Saute for 5 minutes.

Add garlic and ginger and saute for 2 minutes

Add the tomatoes with the juice and spices

Mix together and add the bay leaf

Cook for a few minutes before adding the sugar

Add the shredded chicken and mix everything together

Add the chicken broth and simmer for 15 minutes. Take off the heat, remove the bay leaf and as many cloves as you can (you know how disgusting it is when you bite into even one), add the cream and ladle into bowls. Sprinkle with cilantro or fresh cucumbers on top.


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Filed under Chicken, Soup

Pork Lentil Soup/Stew

My first recipe from my New York kitchen! I am still figuring out the lighting for photographs and how to fit everything in a tiny studio kitchen. I saw this pork and lentil soup recipe in May and meant to try it before it became hot out. Fail. I wanted it to be more of a stew consistency so I used a lit bit more of lentils and pork. I was being lazy about the whole shredding the pork thing so I just bought regular boneless pork chops and just cubed them. This recipe is absolutely fantastic. I was hesitant about using the lime at the end (I am weird about lemons and limes squeezed over hot food. I hate lemon juice over seafood especially) but it made such a difference in how fresh this typically heavy dish tasted. Next time I would even use some cilantro on top before serving.

Ingredients: 1 tablespoon olive oil, 1/2 yellow chopped onion, 3 cloves minced garlic, 1 1/2 teaspoons finely grated fresh ginger,1 1/2 teaspoons dried crushed basil leaves (I did not use any at all), 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon ground cumin, 1 medium carrot, chopped, 1 pound bone-in pork chops (I used boneless pork chops which I cubed), 3 cups chicken broth, 8 ounces brown lentils, rinsed and drained, 2 tablespoons tomato paste, 2 tablespoons freshly squeezed lime juice, 1 teaspoon red chili flakes

Begin by heating olive oil in a pot on medium heat. Add onion, garlic and ginger.

Season with salt, pepper and cumin and saute for a few minutes until the onion softens. Add the carrot and saute for 5 minutes.

Add the pork and brown on all sides. Add broth.

Add tomato paste and lentils

Stir together. Cover and simmer for 50 (mine took only 40) minutes or until the lentils are tender. Add lime and red flakes.

Serve in bowls

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Filed under Meat, Soup

Pizza Soup

And no, I did not take a pizza and boil it until it became a soup. Sounds silly? That’s what the boyfriend first assumed I was going to make when I told him about pizza soup. When my roomate posted that she was having pizza on facebook, the first comment was “ummm good luck ? sounds so weird!”. Why is there such a stigma against pizza soup??? It’s simply a soup that has all the ingredients that a vegetarian pizza would have. I found it through tastespotting on moderate oven. It tastes amazing!

Ingredients:1 tablespoon olive oil, 1 large diced onion, 3-4 pressed cloves of garlic, 1 large julienned green bell pepper, 8 ounces sliced fresh mushrooms, 28 ounce can diced tomatoes, 1 ½ cups vegetable broth, fresh or dried Italian seasonings to taste, salt and pepper to taste, 2-3 cups shredded mozzarella cheese

Begin by adding olive oil to a pot. Saute the onion, garlic, pepper and mushrooms until the vegetables are soften and the liquid from the mushrooms has almost evaporated. This takes 10 to 12 minutes.

Disclaimer: I was not thinking that day and started sautéing the veggies in a skillet. Once I realized I transferred them to a pot.

Add the tomatoes

Add stock and Italian seasonings

Bring to a boil, reduce heat, and simmer partially covered for about 20 minutes.While the soup is simmering, preheat the oven broiler.When the soup has finished simmering, season it to taste with salt and pepper. Ladle it into ramekins. Top each bowl with cheese.

Put the bowls under the broiler until the cheese has melted and is beginning to brown slightly. Remove from the broiler and serve hot.


Filed under Soup, Vegetarian

Olive Garden Soup

There is nothing better than a chunky plate of soup on a cold day. Especially if it is Olive Garden’s Zuppa Toscana. I found this recipe on The Mother Huddle. The boyfriend who is hard to please said that it was the best soup he had ever tasted. The spiciness of the sausage and the tenderness of the baby potatoes and kale make a really good combination, and a dash of cream just makes it that much better. The original recipe involved a change of pots but I just made it all in one. Hope that all of you are staying warm.

Ingredients: 1 lb sliced fingerling potatoes, 3 links Italian sausage ‘de-cased’ and chopped, 1 chopped onion, 2 tablespoons butter, 4 cups chicken broth, 2/3 cup cream, 2 cups chopped kale, 1 teaspoon Italian seasoning, salt and pepper to season

Boil a pot of water. Add the potatoes and cook for a few minutes. Drain and set aside.To a pot, on medium heat, add butter. Add the onion and sausage.

Brown the sausage. Make sure to scrape the brown stuff off the bottom of the pot but not remove it. Add 1 cup of chicken broth.

Cook for 10 minutes and add the potatoes, one more cup of broth and the seasonings

Bring the soup to a boil,reduce to simmer and cover for a few minutes. Add the rest of the broth and cook until the potatoes become tender for about 15 minutes. Add cream and stir together.

Cook for another 10 minutes and stir in the kale. Remove off heat and serve.




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Happy 2011!

Happy New Year everyone!Hope it brings the realization of all your dreams and wishes. Whose resolution list includes points such as eat more healthy or lose weight? I thought that I would start my 2011 blog posts with a healthy Kale, White Bean and Turkey Meatball Soup.

Ingredients: 1/2 lb ground turkey, 1/2 tablespoon Italian seasoning, 1/4 cup breadcrumbs, 2 tablespoons milk or cream, 1 potato cubed, 2 carrots cubed, 1/2 lb kale stemmed and chopped,1 16 oz can of white beans washed and drained,4 cups turkey or chicken broth, 1 tablespoon olive oil, salt and pepper to taste

Preheat oven to 350.Begin by making the meatballs. Mix ground turkey with breadcrumbs, milk, breadcrumbs and Italian seasoning.

Form round meatballs and lay on a buttered cookie pan

Bake for 30 minutes until the meatballs are throughly cooked through. Add olive oil to a pot on medium heat. Add potato, carrots, salt and pepper.

Cook for 7 to 10 minutes before adding kale

Cook for a few minutes and add the broth. Simmer for 20 minutes. Add meatballs and beans.

Cook for another 7 minutes and serve

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Filed under Soup, Turkey

Along Came An Eggplant

A little under a month ago, I came upon this Roasted Eggplant Soup recipe from Smitten Kitchen. To roomate and boyfriend’s dismay, I love eggplant. With the enormous eggplants that my grocery store supplies, one eggplant was enough for a soup and an eggplant appetizer that I will feature in the next few days. If you don’t like eggplant, try this soup. It might just change your mind about this vegetable.

Ingredients: 3 medium tomatoes halved, 1 eggplant halved lengthwise, 1 medium onion halved, 6 large garlic cloves peeled, 4 cups chicken stock, 2 tablespoons olive oil, 1 tablespoon cumin, 1 teaspoon ground coriander, 1/2 tablespoon grilled seasoning (optional), 1/2 cup sour cream (optional), crumbled goat cheese to go on top

Preheat the oven to 400. Drizzle all the vegetables with the olive oil and sprinkle with grilled seasoning. Roast the vegetables for 20 minutes. Remove the garlic and then roast for another 25 minutes.

Remove the skin off the eggplant. To a heavy soup pot, on medium heat, add the vegetables. Add the chicken stock and let the soup first come to a boil and then simmer. Add the cumin and coriander.

Add the vegetables and the broth to the blender. Add the sour cream.

Puree the vegetables until smooth. Serve with goat cheese.


Filed under Soup, Vegetarian

Beet Soup from a Guest

My mum is the ultimate epicure. Growing up, I wasn’t raised on mac and cheese, peanut butter and jelly sandwiches (in fact the first time I tried a P&J was freshmen year of college…yuck) and burgers. We never had soda, frozen food or Wonder Bread in the kitchen. Instead she awed us with lamb rib crown roasts, seafood soup and eggplant fatteh. My lunchbox when I was a kid was the most desired one (think of the kid in the Hillshire Farm commercial). Selfish as I was, I never traded.

Dinner parties, hosted by mum, are always a success. Don’t expect anything less than 3-4 appetizers, salad (possibly a soup as well), 2 entrees and dessert. Surprisingly she doesn’t spend 10 hours in the kitchen either. She is also an expert on hangover food remedies. This soup is one of those, in fact my mum first tested it out post New Year’s Eve.

Note: My mum used her camera to take these photos so they look a little different from all my other posts.

Ingredients: 3 beets peeled, 1/2 onion chopped, fresh bunches of dill, 1 clove of garlic minced, small log of goat cheese, 1/2 cup water, 1 tablespoon vegetable oil, salt and pepper to season

In a pot, on medium heat, heat the oil add the onion. Cook for 5 to 7 minutes until the onion softens and add the beets.

Cook for another 10 minutes and add water. Cook until beets become tender. Add the beets and onions to a blender and puree until everything becomes smooth.

Next, in a food processor, combine goat cheese and fresh dill

Add garlic, salt and pepper, and puree together until smooth

Scoop a tablespoon and add to the hot soup. Enjoy!

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Filed under Soup, Vegetarian