THAI PEA SOUP

Ingredients

3 cups fresh or frozen peas (if using frozen, thaw beforehand)
1 15 ounce can full fat coconut milk
½ cup vegetable broth
1 large shallot
zest of 1 lime
juice of 1 lime
2 teaspoons lemongrass paste
½ jalapeno
1½ inch piece fresh ginger
½ teaspoon red pepper flakes
1 cup fresh cilantro
salt and pepper to taste
Pea shoots and dash red pepper flakes for garnish

Directions

Combine all ingredients in a blender and blend until smooth.
Garnish with pea shoots and red pepper flakes.
Soup can be served cold, room temperature or hot depending on preference.

Black Bean Curry Soup

Makes 12 servings

Ingredients:

3 can black beans (drained)
2 12-oz cans coconut milk
6 cups veggie stock
3 Tbsp curry powder
1 square inch of ginger, minced
3 tsp cumin

1/2 tsp coriander

1/4 tsp cardamom

1/4 tsp chili powder
3 small onions, diced
6 cloves garlic, minced

1 serrano pepper, finely diced with seeds
extra virgin olive oil
3/4 cup of chopped cilantro
1 large sweet potato, diced

1 lime

5 cups (ish?) spinach

Salt to taste (I didn't actually add any)

Directions:

In a soup or stock pot, on medium heat, coat the pot with olive oil and let it warm. Add onions, garlic, serrano pepper, and ginger.  Cook for 10 minutes or so, until onions are translucent but not brown.  Add in the spices and stir to cook for another 5 minutes.  Add sweet potatoes and cook for another 5 minutes.  Add the stock, coconut milk, and beans and bring to a boil.  Turn down heat and let it simmer covered until sweet potatoes are tender.  Add spinach and cilantro and serve. 

Sweet and Sour Cabbage, Beet and Tomato Borscht

Ingredients
1 onion, chopped
1 carrot, chopped
4-6 raw or vacuum-packed (cooked not pickled) beets, 3-4 dices and 1-2 coarsely grated
1 can (14 oz) tomatoes
4-6 new potatoes, cut into bite size pieces
1 small white cabbage, thinly sliced
4 cups veggie stock
3 tablespoons sugar
2-3 tablespoons white wine, cider vinegar or citric acid
3 tablespoons chopped fresh dill, plus extra for garnish
salt and ground black pepper
sour cream (kefir) to garnish
buttered rye bread, to serve

Directions

• Put the onion, carrot, diced beets, tomatoes, potatoes, cabbage, and stock into a large pan. Bring to boil, reduce the heat and simmer for 0 minutes, or until the potatoes are tender.
• Add the grated beets, sugar, wine, vinegar/citric acid to the soup and cook for 10 minutes. Taste for a good sweet-sour balance and add more sugar/vinegar if necessary. Season.
• Stir the chopped dill into the soup and ladle into warmed bowls immediately. Garnish each bowl with a generous spoonful of sour cream and more dill and serve with buttered rye bread.

Potato Chowder

-Scrub a bunch of taters
-Boil in well salted water
-In a large pot, saute all kinds of root vegetables (carrots, parsnips, turnips, radishes, red onion) in vegetable oil, add garlic a minute before veggies are tender
-Use blender to liquefy potatoes WITH potato water and 2% or whole milk plus butter and spices added to the broth
-Add broth to veggies!

TUSCAN WHITE BEAN SOUP

INGREDIENTS:
4 ounces pancetta or bacon, finely diced
1 small white onion, peeled and diced
5 cloves garlic, peeled and minced
8 cups good-quality chicken stock
4 (15-ounce) cans cannellini beans, rinsed and drained
1 bay leaf
1 large sprig fresh rosemary
salt and freshly-ground black pepper

DIRECTIONS:

Heat pancetta (or bacon) in a large stockpot over medium-high heat.  Cook until crispy, stirring occasionally.  Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.  (Discard any extra grease, or you can substitute olive oil in place of the 3 tablespoons of bacon grease.)
Add onion and cook for 5 minutes, stirring occasionally, until soft and translucent.  Add garlic and cook for 1-2 minutes until fragrant, stirring occasionally.
Add chicken stock, beans, bay leaf, rosemary and half of the cooked pancetta (or bacon).  Stir to combine.  Continue cooking the soup until it reaches a simmer.  Then reduce heat to medium-low, cover partially, and let the soup simmer for 10-20 minutes so that the flavors will meld.
Add salt and pepper to taste.  (I definitely recommend a generous pinch or two of black pepper, and extra salt if needed, depending on your chicken stock.)  Remove the bay leaf and rosemary.
Serve warm, topped with the extra pancetta (or bacon).  Garnish with Parmesan and serve with Italian bread if desired.

Cabbage Soup

Ingredients 

1 pound pork butt, cut into small cubes

1 1/2 quarts chicken stock

4 cups water

3 allspice berries

3 bay leaves

1 tablespoon dried marjoram

1 cup sauerkraut, plus around 4 tablespoons juice

1 large potato, peeled and diced

2 carrots, minced

3 stalks celery, minced

1 small onion, diced

2 cups fresh cabbage, shredded thin

Directions

Place the pork in a medium stockpot with the chicken stock, water, allspice, bay leaves, and marjoram. Bring to a boil and then simmer on low heat for about 2 hours. Remove the pork and set aside on a plate to cool. Skim fat from stock, leaving a few “eyes” of fat for flavor.

Add sauerkraut and simmer for 20 minutes. Add potato and simmer for 5 minutes. Add the carrots, celery, onion, and cabbage and simmer for 20 minutes. Add the pork and simmer for 10 more minutes. Season with salt and pepper. Add sauerkraut juice.

Lemon Chicken Orzo

Ingredients:

3 chicken breasts, cooked and cubed

2 Tbsp olive oil

1.5 cup chopped carrots (4 big carrots)

1.5 cup chopped celery (6 stalks)

1 cup chopped onion ( 1 large onion)

1 big lemon (zested & juiced, separately)

1 Tbsp chopped fresh thyme

12 cups chicken stock

2 cups orzo

fresh tarragon, salt, & pepper (to taste)

Directions:

Heat up soup pot, add oil, carrots, celery, & onion. Cook for about 10 minutes. Add the chicken, stock, & thyme. Boil for 10 minutes. Remove heat and add lemon juice & zest. Cook orzo separately and add to bowl upon serving (otherwise it turns to mush and soaks up all of your broth). Serve with fresh tarragon, fresh thyme, and thinly sliced lemon.

Roasted Red Pepper Bisque

Ingredients

- 4 red bell peppers

- 4 roma tomatoes

- 2 tbsp olive oil

- salt

- pepper

- 2 tbsp butter

- 1 medium yellow onion

- 3 cloves garlic

- 2 shallots

- 3 qt vegetable stock

- 1 cup cream or half and half

Preparation

Preheat oven to 350 degrees.

1. Roast peppers and tomatoes: cut peppers in half and remove stems and seeds. rub with olive oil, salt, and pepper. Place halves, skin-side-up, on a baking sheet. Slice tomatoes, rub with olive oil, salt and pepper, and place slices on another baking sheet. Bake for 20-30 minutes, or until they start to shrivel. Tomatoes will be done 5-10 minutes before peppers.

2. Meanwhile, dice onion, shallots, and garlic. Heat 2 tbsp butter in a large soup pot. Saute onion, shallots, and garlic with a big pinch of salt in the butter until they are soft and translucent. Add stock. Let simmer for 10 minutes.

3. When peppers and tomatoes are roasted, add them to the pot. Cut peppers and tomatoes into chunks before adding them if you need smaller pieces for blending. Allow everything to simmer for 15-20 minutes. Add cream.

4. Blend however much you wish!

Pressure Cooker Split Pea and Ham Soup

INGREDIENTS 
1 lb dried split peas
8 cups water
1 small ham bone or 1 lb ham, chunks
1 onion, diced
2 carrots, diced
2 celery ribs, diced
1 1⁄2 teaspoons dried thyme
sherry wine (optional)

DIRECTIONS
Fill pressure cooker with water and other ingredients, except Sherry.
Make sure the pot is no more than half full.
Put lid on cooker, place rocker (if model has one) on vent pipe and bring to high pressure.
When at correct pressure start timing for 20 min.
Let cooker release steam naturally.
If using a pork bone, remove and pull all meat off and add to soup.
Adjust salt to suit your taste at this point.
Serve with a splash of Sherry if you wish.
Note: You can start this recipe with frozen pork hock by first covering bone with 8 cups water and pressure cook as directed above for about 30 min. then cold water release pressure and add all other ingredients.
Replace lid, bring to pressure and time for 10 more min. and let pressure naturally drop.

Cannellini Bean and Carrot Soup

Ingredients
3-4 leaks, finely sliced
1 tbsp olive oil
1 1/2 tbsp butter
1 x 14 oz can cannellini beans, drained and rinsed
3 medium carrots, finely chopped
salt and freshly ground black pepper
1 tsp medium curry powder
3 3/4 cups cold water
extra virgin olive, to serve

Preparation

• Heat oil and melt the butter in a large, deep pan over very low heat. Add the leeks and cook for at least 10 minutes, adding a tiny bit of water when the leeks start to stick tot he bottom of the pan.
• Add the cannellini beans and carrots, then turn up the heat and stir well with a wooden spoon to mix the vegetables and flavors together. Let simmer for 5-6 minutes. Season the soup with salt and pepper, and stir in the curry powder, if using. Add the water and brings to a boil. Cover with a lid, and simmer for 45 minutes.
• Transfer the mixture to a blender and process until smooth, then ladle into serving bowls. Encourage your guests to add a bit of olive oil and some freshly ground black pepper to their soup - it makes a wonderful finishing touch.

Squash Ginger Lentil Soup

Preparation

2 butternut squash, roasted with olive oil, salt and pepper

Saute onions, ginger and garlic in olive oil

Add sage, rosemary, salt and pepper

Add in roasted squash and water/veggie stock 

Add some extra water and red lentils, cook until lentils are soft

Add the juice from one orange (or a cup of OJ)

Use the immersion blender to make it creamy

Add a splash of cream at the end

Coconut and Thai Curry Soup with Vegetables and Meatballs

Ingredients
1 lb. ground pork
1/4 cup very thinly sliced scallions, the white and light green portions only
1-2 Tbs. fish sauce, divided
1 Tbs. + 1 tsp. grated fresh ginger
1 Tbs. coconut oil or peanut oil
3 cloves garlic, chopped
1-2 Tbs. Thai red curry paste
1 finely chopped red chili pepper
1 stalk of lemongrass, halved, woody parts removed (optional)
2 (14 oz. each) cans of coconut milk
1 Tbs. maple syrup (or brown sugar)
3-4 cups of chicken stock
1 large carrot, sliced into long, thin ribbons using a vegetable peeler
2 small limes (mine were golfball sized) (or 1 lime plus two kaffir lime leaves if you can get your hands on kaffir lime leaves)

Preparation

• 4-6 cups of sliced greens (like cabbage, bok choy, broccoli, or a mix)
• 1/2 cup loosely packed chopped cilantro, plus more for serving
• In a medium bowl, mix together the pork with the scallions, about 1/2 Tbs. of fish sauce and 1 tsp. of grated ginger.  Roll into small balls (somewhere between the size of a large marble and a walnut) and set aside on a cutting board or baking sheet.
• In a large pot, heat the oil over medium high heat.  Add the garlic and the remaining ginger and cook for a minute.  Add the thick cream from the top of one of the cans of coconut milk to the pot and stir the curry paste and the chopped chili into this as it melts.  Cook until it begins to sizzle.
• Add the rest of the coconut milk from the can, plus the other can of coconut milk.  Stir in the lemongrass (if using), maple syrup, the chicken stock (3 cups for a thicker,creamier soup, 4 cups for a soupier soup), the remaining fish sauce, and the carrot.  Bring the soup to a boil, then turn down to a simmer cook, covered, for about 10 minutes.
• If you’re using two limes, zest and juice one and cut the other into quarters (with peel on).  If you’re using one lime plus kaffir lime leaves, just zest and juice the one lime.  Stir the zest, juice, and quartered lime/lime leaves into the soup.  Gently add the meatballs, cover, and cook for 5 minutes.
• After five minutes, add the vegetables, put the cover back on the pot, and continue to simmer until the vegetables are tender, 5-10 minutes depending on what veggies you’re using.  Once they’re cooked, stir in the half cup of cilantro.  Taste, and season the soup with salt or fish sauce to taste.
• Remove the lemongrass stalk and the lime quarters.  Serve accompanied by extra cilantro for sprinkling.

Coconut Curry Squash

Roast multiple diverse squash, onions, turnips, carrots, potatoes, whatever else you have in EVOO with S&P.

Puree veggies with coconut milk and veggie broth and red curry paste. Add some cayenne and red pepper flakes.

Top with chopped cashews!

SLOW COOKER BLACK BEAN SOUP

PREP TIME: 15 mins COOK TIME: 6 hours

INGREDIENTS
2 cloves garlic
1 medium onion
2 stalks celery
2 medium carrots
1 lb. uncooked black beans
1 cup salsa
1 Tbsp chili powder*
½ Tbsp cumin
1 tsp oregano
4 cups vegetable broth
2 cups water

INSTRUCTIONS
Mince the garlic, dice the onion and celery, and grate the carrots on a large holed cheese grater. Rinse the black beans in a colander under cool running water and pick out any stones or debris.
Combine the garlic, onion, celery, carrots, black beans, salsa, chili powder, cumin, oregano, vegetable broth, and water in a 5-7 quart slow cooker. Stir well.
Place the lid on the slow cooker and cook on high for 6-8 hours (you want the beans to get VERY soft). Once the beans are very soft, use an immersion blender** to blend the soup until it is thick and creamy (leave some beans whole if desired). Taste the soup and add salt if needed (this will depend on the brand of vegetable broth used).
NOTES
*Chili powder is a blend of mild red chiles and other spices. It is not cayenne pepper, which is extremely spicy.

Ingredients

1/2 pound pancetta

1 potato, chopped

1 sweet onion chopped

3 cloves garlic, minced

dash or two of red pepper flakes

1 pound Brussels sprouts trimmed and sliced, tossed in olive oil

1 can coconut milk

6 cups chicken stock, low sodium (the pancetta packs a mean salt punch)

1 cup balsamic vinegar (reduced by about half)

S & P to taste

Directions

-Preheat oven to 400, toss Brussels sprouts in olive oil and spread on roasting pan in a single layer. bake for 15-20 minutes until tops get brown and crispy.

-Brown/crisp up chopped pancetta in a pan, remove/strain out

-Caramelize the onion in the in the pancetta fat, add the garlic and red pepper flakes, toss in the potato. Cook for ~5 minutes

-Add the stock and let everything soften. Add the coconut milk. Puree with an immersion blender.

-To serve: bowl up some broth, drop in some roasty toasty Brussels sprouts, sprinkle some crispy pancetta goodness over the top, and drizzle with a teaspoon of balsamic reduction.

Carrot Soup with Tahini and Crisped Chickpeas

Ingredients
Soup
2 tablespoons (30 ml) olive oil
2 pounds (905 grams) carrots, peeled, diced or thinly sliced
1 large onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon table salt, plus more if needed
Pinch of Aleppo pepper or red pepper flakes
4 cups (945 ml) vegetable broth

Crisped chickpeas
1 3/4 cups cooked chickpeas, or 1 15-ounce (425-gram) can, drained, patted dry on paper towels
1 generous tablespoon (15 ml or so) olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground cumin

Lemon-tahini dollop
3 tablespoons (25 grams) tahini paste
2 tablespoons (30 ml) lemon juice
Pinch or two of salt
2 tablespoons (30 ml) water

Pita wedges, garnish
A few large pitas, cut into 8 wedges
Olive oil, to brush pitas
Za’atar (a Middle Eastern spice-herb blend) or sesame seeds and sea salt to sprinkle
2 tablespoons flat-leaf parsley, coarsely chopped

Instructions
Heat two tablespoons olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes.

Meanwhile, heat your oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly.

Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes.

Meanwhile, in a small dish, whisk together tahini, lemon juice, salt and water until smooth with a yogurt-like consistency. If more liquid is needed to thin it, you can add more lemon juice or water, a spoonful at a time, until you get your desired consistency.

Spread pita wedges on a second baking sheet and brush lightly with olive oil. Sprinkle with za’atar or a combination of sea salt and sesame seeds and toast in oven with chickpeas until brown at edges, about 5 minutes.

Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls. Dollop each with lemon-tahini, sprinkle with crisped chickpeas and garnish with chopped parsley. Serve with pita wedges. Forget January, you’d eat this anytime. Right?

Chorizo And White Bean Stew

Ingredients

2 tablespoons olive oil, divided, plus more for drizzling
1 pound fresh Mexican chorizo or Italian sausage links
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 sprig thyme
2 15-ounce cans cannellini (white kidney) beans, rinsed
2 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
5 ounces baby spinach (about 10 cups)
Smoked paprika (optional)

Preparation

Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

Treo Pheasant Stew

Ingredients:
3 (14 ounce) cans chicken broth
1 1/2 lbs pheasants
1 cup onions, diced
1 1/2 cups potatoes, diced to 1/2 " - 3/4-inch
1 cup celery, diced
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 cups carrots, sliced
1 (14-15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 cup spicy tomato salsa
1 (3-3 1/2 ounce) can green chilies, chopped, do not drain
1/4 cup fresh cilantro, chopped
Directions:
Remove all skin and any visible fat before cooking. Bring the broth to a boil in a 4 1/2 to 5 quart Dutch oven. Add pheasant, onion, celery, salt, garlic powder and pepper. Cover and cook over medium-low heat for 60 minutes or until pheasant is tender. Remove pheasant with slotted spoon. Let cool. Add potatoes, carrots, corn, tomato sauce, salsa, undrained chilies, and cilantro to Dutch oven. Cover and cook for 20 minutes until the vegetables are almost tender. Cut pheasant from the bones and add to the stew. This can be thickened and dumplings put on top for a main dish. I use the legs and the thighs of the Pheasant.

Broccoli and Three-Cheese Soup

Ingredients
1/2 white onion, diced
2 cups milk (2 percent or lower in fat content)
1 quart chicken broth
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
2 (10-ounce) bags of frozen broccoli florets
1 cup each of three different shredded cheeses (suggested: Jarlsberg, Gruyere, and cheddar)

Directions
Use a 6-quart slow cooker. Dice the onion into really small pieces, and put into the cooker. The onions are going to soften in the milk and broth, need to be small so there are no crunchy onion pieces. Pour in the milk and broth, add the pepper, salt, and nutmeg. Stir in the frozen broccoli. Cook on low for 7-9 hours, or on high for 4-6 hours. The broth is done when the onion is soft and translucent. Stir in the shredded cheese 20 minutes before serving. The cheese will be stringy and stick to the broccoli florets. Can use an immersion blender to make the soup look pretty. Serve with rolls or biscuits.

Lentil and Bacon

INGREDIENTS
½ - 1 lb thick cut bacon, cut in ½ inch pieces
¼ cup extra virgin olive oil
1 medium yellow or white onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon curry powder
½ teaspoon dried thyme
1 28-ounce can of diced tomatoes, drained
1 cup brown or green lentils, picked over and rinsed
4 cups vegetable broth
2 cups water
1 teaspoon salt, more to taste
Pinch red pepper flakes
Freshly ground black pepper
1 cup chopped fresh collard greens or kale, tough ribs removed
Juice of ½ to 1 medium lemon, to taste
INSTRUCTIONS
Cook bacon in pot. When crispy remove and drain on paper towel.
Warm the olive oil in a pot over medium heat.
Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens and bacon. Cook for 5 more minutes, or until the greens have softened to your liking.
Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice and additional bacon. Serve immediately.