Baked Potato Cheddar Chowder
- At January 23, 2010
- By megan
- In Apples, Cheddar Cheese, favorites, Potato, Soup, Vita-Mix
3
I think I found a new favorite soup. This is really easy, tastes great, and involves the Vita-Mix. What else can I ask for in the kitchen?
For the annual Soup Swap, I made 4 quarts. Unless you like to make a lot of soup for groups or freeze some for later, you might consider cutting this recipe in half.
Ingredients:
- 6 russet potatoes, baked (I usually don’t eat Russet, but I found some local organic Colorado potatoes at Whole Foods, so I made an exception to my little rule)
- 1 yellow onion
- 1/4 cup olive oil
- 4 granny smith apples
- 2 stalks celery
- 1 quart veggie broth
- 1 quart (maybe more?) water
- 2-3 cups shredded white cheddar cheese. I used Tillamook white cheddar. Add more cheese if you’re not too concerned with fat and calories. It will definitely taste better that way!
- sea salt
- fresh ground black pepper
- Aleppo pepper or red pepper flakes
- 1/2 TB dried Thyme
Bake the potatoes at 350 for an hour or so until the skin will easily peel off and the potatoes will easily mash. While the potatoes bake, slice the onion. Place it in a Pyrex baking dish, pour the olive oil on top, and cover with foil. Bake it for 30-45 minutes until it is nicely brown.
When the potatoes and onion are done, let them cool. Peel off the skins. Now, this is where it gets fun with the Vita-Mix. If you don’t have one, you’ll have to come up with another way to finish this soup.
I made a lot of soup, so I did this in 3 batches. Put the potatoes, onion with its oil, apples, celery, and veggie broth in the Vita-Mix. Start on low speed and bring it up to 10 for a minute and then flip it to high for 30 seconds. Pour it back into a stock pot and start cooking on medium high. Add the rest of the ingredients and allow the cheese to melt completely. Add more water if it is too thick. Enjoy.
Pumpkin Peanut Curry Soup
- At November 18, 2009
- By megan
- In coconut, curry, favorites, peanut butter, pumpkin, Soup
- 1
Soup-er easy. Especially if you already steamed a pumpkin and carved out the flesh. I am totally put-off by canned pumpkin, so I took the extra time to slice a pie pumpkin in half, scrape out the seeds, steam it for 30 minutes or until it is falling out of the skin, and finally remove the skin. I think that is the secret ingredient to this simple recipe.
Ingredients:
- 1/2 red onion, chopped
- 4 cloves garlic, chopped
- The cream from the top of 1 small can (5.46 oz) coconut milk, left undisturbed for at least 2 hours
- 2 cups cooked fresh pumpkin
- 1/2 cup water
- 1 cup water
- 1/2 cup crunchy natural peanut butter
- 2 TB soy sauce
- 2 TB Vietnamese Sweet Lemon Curry Powder
- 2 TB Kecap Manis (found in your local Asian food market)
- 2 cups frozen spinach (fresh would be better if you have it- chopped)
- a pinch or more of Cayenne pepper
In a sauce pan, heat half of the coconut creme on medium high and add the onions and garlic. Saute a few minutes before adding the pumpkin, coconut “milk” or “water” and 1/2 cup water. Heat this thoroughly and transfer to a food processor to puree the base with 1 more cup of water and make it smooth.
Next, pour it back into the pot, turn the burner to medium high again, and add the peanut butter, soy sauce, curry powder, and sweet soy sauce. When it is hot and the peanut butter is evenly distributed, add the spinach and cayenne. Bring the soup close to a boil, remove from heat, and serve. I served this with coconut basmati rice and peas.
BBQ Vegetable Soup
- At November 9, 2009
- By megan
- In BBQ Sauce, beans, carrot, quinoa, Soup, sweet potato, vegan
- 0
This hearty soup is great to make when you know you won’t have time to cook for a couple nights in a row. The protein from quinoa and kidney beans as well as vitamin-rich yams will leave you full and satisfied.
Ingredients:
- 1 large yellow onion, chopped
- 2 cups white wine
- 5 cloves garlic, chopped
- 2 bay leaves
- 3 stalks celery, washed and coarsely chopped
- 4 cups water
- 2 large yams, peeled and chopped into 1/2 inch cubes
- 4 large carrots, peeled and chopped into 1/4 inch thick rounds
- 1 carton (4 cups/1 quart) organic veggie broth
- 1 cup quinoa, rinsed in cold water and drained
- 1 can kidney beans, rinsed and drained
- 1/2 cup of my Best BBQ Sauce
In a large stock pot, add the onions, turn heat up to medium high, and wait until you start to hear them sizzle. Then add the wine, stir, and cook a few minutes before adding the garlic, bay leaves, and celery. Next, add the water and bring it back to a boil before adding the yams and carrots. Stir this well and wait until it comes to a boil again before adding the veggie broth. Stir this well, bring it to a boil again, and cook 10 minutes or so before adding the rinsed and drained quinoa and beans, which will need 15 more minutes to be done. Finally, add the BBQ sauce, stir well, lower heat to low, and simmer until you are ready to eat.
I served mine with Best BBQ tofu and blue corn cakes.
Roasted Sweet Potato (Yam) and Carrot Soup
- At October 13, 2009
- By megan
- In carrot, Soup, sweet potato, vegan, Vita-Mix
- 0
Ollin Farms had some amazing looking sweet potatoes last week. This fall was the first time I saw them at the farmers’ market because they are not a very common crop here in Colorado. However, they were delicious.
This soup is reall easy, healthy, and full of flavor.
Ingredients:
- peeled, chopped sweet potatoes (2 pounds? How much soup are you making? There is no definitive measurement here, so 4 large sweet potatoes might be a good place to start.)
- peeled, chopped carrots (again, no measurement. 1/2 pound, maybe.)
- 1 large yellow or sweet onion, sliced
- 1 cup veggie broth
- 1/2 cup olive oil
- 1/2 cup apple cider
- water
- 2 TB (or more) powdered ginger (please feel free to use fresh ginger if you have it available)
Preheat oven to 375. In a large Pyrex baking dish, combine the yams, carrots, onion, veggie broth, and olive oil. Cover with foil and bake for 45 minutes or until a fork can easily pierce the yams and carrots. Remove from oven and let cool for 15-30 minutes.
Next, add the roasted ingredients to a Vita-Mix or other blender. Add the apple cider and a few cups of water. Puree until smooth. If you have a smaller blender, you might need to break this down into two separate batches. When it is all smooth, transfer to a soup or stock pot and simmer on medium low heat for 15-20 minutes. Add more water to reach your desired consitency, as well as the ginger. Stir the soup somewhat frequently, and don’t leave it uncovered and walk away. If it is too hot, it will jump out of the pot and make a mess. Be warned! Enjoy.
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