Rasam Soup

INGREDIENTS:
1 tsp mustard seeds
2 garlic cloves
1 small tomato, diced
1 tsp cumin
1 tsp curry
1 tsp turmeric
1/2 tsp cumin seeds
1/2 tsp whole cloves
1/2 tsp fresh cracked pepper
1/2 tsp red pepper flakes
1/2 tsp salt
1 tsp tamarind paste
1 cup dry lentils
4 cups chicken broth
1 cup fresh cilantro, chopped
1 tbsp olive oil
1 tbsp butter
1 cup water

DIRECTIONS
In a sauce pan, add a small amount of oil and butter, add mustard seed and cover on medium high heat. Listen until the mustard seeds splutter or pop like popcorn. They will turn black. Remove from heat temporarily and allow to cool. Return to heat and add garlic, spices and tomatoes. Saute until a paste. Add chicken broth, water and lentils. Stir in cilantro. Boil for 20 minutes or until lentils are soft. Ladle into bowls or thali dishes and garnish with cilantro to serve. Serve like soup or eat it with rice. Serves 4.

Gaspacho

This is my little French twist on a traditional gazpacho (or gaspacho). Instead of traditional onion and celery, I substituted leeks and fennel. Gaspacho is served cold. In this version, I used the Pomi marinara instead of the crushed tomatoes. Using regular tomatoes might require extra salt and pepper. Enjoy.



INGREDIENTS
1 can crushed San Marzano tomatoes or box Pomi marinara sauce.
2 tbsp red wine vinegar
2 large garlic cloves, pressed
1/4 cup good extra virgin olive oil, preffered Portuguese Saloio Olive Oil
half leek, diced
2 scallions, finely chopped
1/2 cup fennel, finely chopped
2 tbsp fennel fronds, minced
3 tbsp basil, finely chopped
1/2 English cucumber, finely diced (unpeeled)
1 small tomato, finely diced
4 tbsp greek yogurt
Hot sauce, preffered Crystal brand (Lousiana or Tobasco will work fine)
kosher salt and freshly cracked pepper
juice 1/2 lemon

DIRECTIONS
In a large tupperware container, pour Pomi tomatoes, olive oil, vinegar and garlic. Let sit for 3 minutes. Shut cover of tupperware, shake vigorously. Place in refrigerator for 10 minutes.

Chop rest of vegetables, add to tomato mixture. Add 3 tbsps greek yogurt and salt and pepper. Add hot sauce and lemon juice. Stir thoroughly. Shut container, shake vigorously. Refrigerate 30 minutes.

Serve in small bowls. Garnish with freshly cracked pepper and dollop of greek yogurt.

Yield 6 servings.

Fennel Soup

This soup is delicious and comforting and originally from Paul Rankin from the BBC with some minor variations

INGREDIENTS
2 tbsp butter
3 green onions, finely chopped
3 cloves garlic, sliced
2 large idaho potatoes, peeled and chopped
½ large fennel bulb, chopped
8 cups chicken broth or water with bouillon cubes
salt and freshly ground black pepper
small handful fresh dill, chopped

DIRECTIONS
1. Heat the butter in a pan on low heat and gently fry the green onion until softened but not colored. Add the garlic towards the end before the green onion is cooked.
2. Add the potatoes, fennel and dill and sauté for 2-3 minutes.
3. Add the stock and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until the vegetables are tender. Season, to taste, with salt and freshly ground black pepper and allow to cool slightly.
4. With an immersion blender, blend until smooth. If necessary, gently reheat the soup before serving.
5. To serve, pour the soup into a serving bowl.
6. Garnish with additional dill and a dollop of sour cream, if desired.

Vegetable Soup

INGREDIENTS

2 medium white onions, chopped
5 garlic cloves, minced
3 carrots, sliced thinly
2 stalks celery, sliced thinly
1 stalk fennel, sliced thinly (include part of the bulb)
2 tsp kosher salt
fresh cracked pepper to taste
1 tsp dried parsley
1 medium zuchinni, cut in matchsticks
1 medium sweet potato, cut in matchsticks
1 tsp ginger, minced
3 32-oz. boxes chicken broth
1 14-oz. can diced tomatoes (preferably San Marzano)
1 cup fresh spinach
1/4 cup pasta stars (or alphabets or orzo)
2 tsp olive oil

DIRECTIONS

In a large soup pot (5 qt or larger), saute onions on low heat until translucent (about 10 minutes). Add garlic and saute for about 3 minutes. Add carrots, celery and fennel and saute on low for about 8 minutes. Add salt, pepper and parsley. Stir. Add chicken broth, set heat to medium and bring to a boil. Add sweet potato and zuchinni and simmer for 30 minutes on medium low. Add ginger, spinach and tomatoes. Stir. Add pasta stars. Stir (and make sure they don't stick to bottom of pot). Simmer on medium low for another 30 minutes. Serve.

VARIATIONS

You can add different vegetables like rutabaga or regular potatoes. Cut them in matchsticks and add after broth starts to boil. You can serve the soup with pistou or garnish with chopped chives or shallots.

Soupe aux Poids (French Canadian Pea Soup)

Growing up in Toronto, my parents used to always have canned pea soup in the cupboard. This was my dad's favorite soup. I haven't been able to find an equivalent in the US. The brand name was Habitant. And, here's my attempt at a homemade version of a French Canadian staple food. Unlike the pea soup below that uses green split peas and tastes differently, this soup is made with the traditional French Canadian yellow split peas.

INGREDIENTS
10 cups water
2 cups yellow split peas
1 onion, chopped
1 1/2 cups celery with leaves, chopped
3 carrots, chopped
3 thick slices uncured pork bacon or pancetta, chopped
3 bay leaves, dried
salt and pepper to taste

DIRECTIONS
Combine water and peas in saucepan and bring to a boil over high heat. Boil for 2 minutes, remove from heat, cover and let sit for 1 hour. In a large skillet, saute onions until translucent, add carrots and celery. Saute on low heat until soft. Add mixture to peas. Add bacon/pancetta and bay leaves. Bring to a boil, reduce heat to simmer, covered, for 1 1/2 hours until peas are tender, stirring frequently. Add salt and pepper to taste.

Pea Soup

So, I had leftover cooked green split peas and I made pea soup out of them. Here is how I did it. So simple and quite delicious!

INGREDIENTS
1/2 lb. yellow or green split peas
1 onion, chopped
3 cloves garlic, smashed
1 cup free range chicken broth
salt and pepper to taste
pinch of paprika

DIRECTIONS

Cook the split peas according to the package, but add a little salt to the water. When cooked, the peas should settle on the bottom of the pot. Skim off excess water, leaving 1 inch above peas. In a separate pan, saute onion and garlic until cooked. Add to split pea pot. Add the chicken broth, some salt and bring to a boil. Boil for 5 minutes. With hand mixer or blender, puree the ingredients until smooth. Add paprika and salt and pepper to taste. Serve with pepper or dollop of sour cream if desired. Enjoy!

VARIATIONS

Many people like to cook the peas with ham bones or chopped bacon. If you do, either cook with the peas or if using bacon, saute with the onions. Reserve a little of the cooked, chopped bacon for garnish.

NUTRITION NOTES

1/2 cup of split peas have 16% of daily value of protein. Source:http://www.hsph.harvard.edu/nutritionsource/protein.html

Split Pea Curry (Daal)

I tried a new curry recipe for the first time today. I had a package green split peas and figured a curry would be a great way to enjoy them. I hope you like this!

INGREDIENTS

1/2 package (1/2 lb) green split peas
1 medium onion, chopped
4 cloves garlic, minced
1 potato, cubed
1 to 2 carrots, chopped
1 can diced tomatoes
2 bay leaves
1 tsp mustard seeds, spluttered
1 1/2 tbsp curry powder
1 tsp ginger powder
1 tsp cayenne pepper
1/2 tsp dried cilantro
salt and pepper to taste
olive oil
cooked rice

DIRECTIONS

Cook split peas according to package directions. Do not drain. Saute onions and garlic until translucent. Add tomatoes, potato and carrot. Using a ladle, spoon 1 cup of water from the split peas. Add spices. Let simmer for about 30 minutes. Serve over rice with Kadhi or other curries.

VARIATIONS
Obviously, any of the dry ingredients above can be substituted for fresh ingredients, such as the cilantro, or ginger.

Red Pepper Soup

Yesterday I made a soup from the remaining ingredients in my refrigerator. This is an easy soup to make and very healthful. I use the assorted mini peppers from Costco, but you can use 2 large red peppers. You can also roast the red pepper for a different flavor.

INGREDIENTS
1 small onion chopped
2 red peppers chopped
1 can tomatoes diced
2 bay leaves
2 boxes chicken broth
3 stalks celery chopped
1 tsp cumin
2 tbsp olive oil
1 cup grated Parmesan
2 potatoes peeled and chopped
salt to taste
pepper to taste


DIRECTIONS
Saute onions, red peppers, and celery in olive oil until translucent. Add potatoes, tomatoes, bay leaves and chicken broth. Bring to a boil until all ingredients are tender. With hand mixer, blend all ingredients until smooth. Return to boil. When boiling add grated Parmesan and stir until cheese dissolves and soup is smooth. Serve with a dollop of sour cream or creme fraiche and chopped chives.

Portuguese Soup

A family staple growing up, this soup is easy, and delicious. It is my quintessential comfort food. I make it with a couple of variations each time.

INGREDIENTS
4 cups boiling potatoes, cubed
3 carrots, peeled and cubed
1 medium onion, quartered
3 to 5 cloves garlic, peeled
1/2 cup extra virgin olive oil
1 cup or bunch of frozen or freshly chopped collard greens

DIRECTIONS
In a large pot, add potatoes, carrots, onion and garlic. Fill the pot with water to cover and bring to a boil. Reduce heat to medium and simmer for 20 minutes or until potatoes and carrots fall apart when pierced with a fork. Remove pot from heat (or turn off gas). With a hand blender, puree until smooth (or puree in a blender and return mixture to pot). Return to boil on medium heat. Stir in olive oil. Add collard greens and cook for about 7 minutes. Serve. Makes about 8 to 10 servings.

VARIATIONS
Sometimes instead of 4 cups boiling potatoes, I use 3 cups of potatoes and 1 cup of sweet potatoes or yams. Note that the sweet potato takes just a little longer to cook. I also substitute kale, spinach or cilantro for the collard greens. Enjoy.