soup

KNR, p. 304 “Cauliflower Soup”

Cauliflower is in season and since we love it, we bought a bunch and started cooking. See the Roasted Cauliflower recipe here. Sometimes we serve the soup in bread bowls (the photo in the recipe section below shows a pretzel bread bowl) and sometimes in soup bowls with cornbread on the side. Either way, we enjoy it throughout January and February when the cauliflower heads are plentiful in the grocery and totally fresh.

Cauliflower Soup

Sheila & Charlie Kerrian
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Soup
Cuisine American
Servings 4

Equipment

  • 4 quart pot
  • Large food processor

Ingredients
  

  • 1 Tablespoon avocado oil
  • 1 cup chopped celery, 1/4" pieces
  • 1 cup chopped carrots, 1/4" pieces
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cups vegetable broth
  • 1 cup whole milk
  • 4 cups roasted cauliflower
  • 1/2 teaspoon chopped green onion per serving for garnish
  • 1/2 teaspoon diced carrots per serving for garnish
  • pretzel bread bowls

Instructions
 

  • Use 4 quart pot.
  • Place avocado oil in pot on medium heat.
  • Add celery, 1 cup carrots, sea salt, garlic powder, and onion powder to pot.
  • Stir frequently and cook on medium heat until celery is translucent - about 10 minutes.
  • Add vegetable broth, stir, and bring to boil - about 5-6 minutes.
  • Add whole milk and simmer 10 more minutes.
  • Add roasted cauliflower and stir, reserving 1-2 florets per serving for garnish.
  • Heat through for 2-3 minutes.
  • Pour heated mixture into food processor and puree for 2-3 minutes until creamy.
  • Pour into bread bowls or soup bowls.
  • Garnish with green onion, diced carrots, and cauliflower florets and serve warm.

Notes

Add additional 20 minutes for prep if roasting cauliflower same day as making the soup.

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KNR, p. 272 “Tomato Basil Chicken Soup”

We love all kinds of soups, but don’t always have broth on hand to make the base for a hearty one. Here’s a recipe that uses a can of soup from the grocery store shelf as the already flavored base, but becomes a filling meal for 3-4 when the other ingredients are added. The prep is simple – takes only ten minutes. Then depending on whether you have a cooked chicken on hand or uncooked chicken cutlets, use a crockpot or a large spaghetti pot, it will take anywhere from thirty minutes to two hours to cook.

 

Chin Bawambi, a previous contributor to our recipes and an enthusiastic cook, often uses a crockpot and this recipe was devised with that in mind. The Kerrian kitchen doesn’t have a crockpot, but we found that a spaghetti pot worked well for us. We just had to watch it and stir more frequently. He promises that no bodies wound up on the floor in his kitchen either, while he worked from home and created this delicious meal.

Print
"Tomato Basil Chicken Soup"
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • One can tomato basil soup, Progresso
  • 1/2 can Goya black beans (about one cup)
  • 1 pound uncooked tenderloin chicken, cut into one inch chunks
  • 1 teaspoon Montreal chicken seasoning
  • 6 baby carrots, cut into one inch pieces (about one cup)
  • 3 celery stalks, trimmed and diced, (about one cup)
Instructions
  1. Use a crockpot.
  2. Pour tomato basil soup into the pot, then add black beans.
  3. Place the uncooked chicken chunks on top of the black beans.
  4. Sprinkle the Montreal chicken seasoning on top.
  5. Add carrots and celery and stir entire pot of ingredients until mixed.
  6. Cover and cook at medium high heat for first hour, then drop to low for another hour, stirring every 30 minutes.
  7. Celery and carrots should be fork tender when done.
  8. Serve with garlic bread.
  9. Variation: Chin reveals that the recipe also works well with beef as the meat ingredient.
Notes
Tips:
If using a spaghetti pot on the stovetop, cover and cook on medium for the first half hour, stirring every 10-15 minutes. For the rest of the time, drop the temperature to low and simmer until carrots and celery are tender, stirring every 10-15 minutes.

If using a cooked chicken, chop the chicken into bite-sized pieces, drop into the pot and mix with the other ingredients. Cook on medium heat until veggies are tender, about 30 minutes, stirring every 10 minutes.

 

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KNR, p. 201 “Black Bean Lentil Soup”

 

This year our football and baseball playoff parties may be at home, but it’s still time for great food, easy to make for a group of ten.

 

We both like black beans in several dishes, so we decided to make black bean soup, but added diced tomatoes and lentils for texture and color. This soup is so thick that it can be used as a topping for rice or pasta.

 

I ate it like chili, in a bowl, and there was very little soupy liquid. Don’t want it that thick? Just add water.

 

Print
"Black Bean Lentil Soup"
Author: 
Recipe type: soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
 
Ingredients
  • 4 cups water (add another cup for a thinner consistency)
  • 1 ½ Tablespoons sea salt
  • 1 cup Bob’s Red Mill Vegi-soup Mix – dry (or 1 cup uncooked lentils)
  • 6 15 oz. cans black beans (not soy)
  • 1 15 oz. can fire roasted diced tomatoes with garlic
  • 1 4 oz. can chopped green chilies
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 2 teaspoons chili powder
Instructions
  1. Spray large soup pot with canola pan spray (for easier clean up).
  2. Add water, sea salt, and dry vegi-soup mix.
  3. Cover pot and bring to boil. Boil for 20 minutes, stirring occasionally.
  4. Remove from heat.
  5. Add black beans, diced tomatoes, chilies, garlic powder, onion powder, chili powder, and stir until well mixed, then return to heat.
  6. Cover pot and cook on medium for about an hour, until lentils are tender.
  7. Stir frequently to keep beans from sticking.

 

We made so much while testing the recipe, that I gave some to the neighbors to try. They lived. Promise!  🙂

 

This one bubbles and pops, so keep the lid on.

 

Optional garnish: sprinkle shredded cheese on top.

 

Options:
Add meat and/or serve over rice/pasta for a delicious, filling, main dish.
A scoop on top of a baked potato would be delish!

 

Watch the game, and enjoy!  🙂

 

 

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