Falafel Soup

From Man vs Child
Chef Estie

***still working out quantities
Chick peas
Chicken stock
Cayenne
Coriander
Cumin
Berbere spice
Lemon juice
vegetable oil
1 onion
garlic
greek yogurt
parsley
olive oil

saute onions and garlic, add chick peas and mix. Add chicken stock. Add spices. Cook until flavors blend, 10 minutes. Blend or food process soup. Add yogurt and continue to blend.

Deep fry chick peas, mix with berbere spice while still hot.

Put soup into bowl, drizzle with olive oil, sprinkle on fried chick peas, a squeeze of lemon and parsley

Easy Tome Ka Gai

From Quick and Easy Thai by Nancie McDermott

4 Tbs lime juice
4 Tbs fish sauce
4 green onions, thinly sliced
12 lime leaves, torn into quarters
4 Tbs cilantro, chopped
3 c coconut milk
3 c chicken broth
4 Tbs ginger or galanga, sliced
4 stalks fresh lemon grass, cut into 2 inch pieces
2 lbs boneless chicken, cut into bite size pieces
2 c thinly sliced fresh mushrooms

1. In a large bowl combine the lime juice, fish sauce, green onion, cilantro and half the lime leaves. Place the bowl by the stove.

2. In a stock pot, combine the coconut milk and chicken broth and bring to a boil  on medium high heat. Stir in the ginger, lemongrass and remaining lime leaves. Add the chicken and mushrooms, reduce to a gentle boil and simmer until the chicken is cooked through, about 10 minutes.

3. Remove from heat, pour the bowl of herbs into the soup, mix and serve.

Zucchini Soup

From allrecipes.com

Serves 6

2 Tbs extra virgin olive oil
1 large onion, halved and sliced
1 Tb curry powder (S&B Oriental Curry Powder is our favorite)
salt to taste
3 largish zucchini cubed (about 8 cups), cubed
1 QT chicken stock (or veg)

1. Heat oil in a soup/stock pot. Add onion and cook until soft. Add curry and stir to combine. Add zucchini and stir, cooking until soft. Add chicken stock and bring to a boil. Cover and reduce heat. Simmer for 20 minutes.

2. Remove soup from heat. With an immersion/hand blender blend until smooth. Serve warm. (Nice with a few croutons on top.)

Spanish Style White Bean and Kale Soup

From Allrecipes.com

Makes 6 servings

3 andouille sausage links

8 1/2 c chicken stock

8 oz dry great Northern beans

1 bay leaf

1 pinch crushed saffron

2 Tb olive oil

1 onion

4 cloves garlic, minced

1 red bell pepper, finely chopped

1 Tb sweet paprika

12 oz kale, stems removed and leaves coarsely chopped

1. Bring 2 cups of water to boil in a large skillet. Add sausages and cook over medium heat for 7 minutes each side. Remove from the pan, slice and set aside.

2. In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 1/2 c of the stock to a small bowl. Stir in saffron, and set aside to soak. 

3. Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onions and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.

4. Bring the pot to a boil and stir in kale. Simmer for 10 minutes until the kale is tender. Serve. 

Cannellini Bean and Leek Soup with Chili Oil

From River Cottage Veg by Hugh Fearnley-Whittingstall

For the soup
4 leeks, trimmed (white and pale green parts only)
1 Tb olive oil
1 Tb butter or vegan alternative
a few sprigs of thyme, leaves only
1 bay leaf
3 garlic cloves, finely chopped
5 cups vegetable stock
2 14-oz cans cannellini beans, drained and rinsed
a handful of oregano, coarsely chopped
a bunch of parsely, coarsely chopped
sea salt and freshly ground black pepper

For the chili oil
4 fresh red chiles, seeded and sliced
3/4 cup olive oil
a few sprigs of thyme, leaves only
1 garlic clove, unpeeled and smashed

First, make the chile oil. Put the chiles in a small saucepan with the olive oil, theyme leaves, and unpeeled garlic clove. Heat slowly until the oil is bubbling very, very gently and cook the chiles until soft, about 20 minutes. Remove from the heat and let cool.

For the soup, halve the leeks lengthwise, wash well, and slice thinly. Heat the olive oil and butter in a sucepan over medium-low heat. Add the leeks with the thyme and bay leaf, and sweat gently, stirring from time to time, for about 15 minutes, until very soft. Add the garlic and stir for a minute.

Add the stock and cannellini beans, the oregano, and half of the parsley. Season with salt and plenty of pepper, increase the heat, and bring to a simmer. Cook gently for 20 minutes.

Remove the bay leaf, taste the soup, and adjust the seasoning if necessary. Stir in the rest of the parsley. Serve in warmed bowls with a trickle of chile oil over the top.

Tom Ka Gai

By Darlene Schmdt

Ingredients:

• 6 cups good-quality chicken stock (Serves 2 as the main entree, or 4-6 as an appetizer)
• 1-2 chicken breasts, sliced, OR 1-2 cups roasted chicken or turkey
• 1 lemongrass stalk, OR 3 Tbsp. frozen prepared lemongrass
• 4 kaffir limes leaves (fresh or frozen)
• 1 cup shiitake mushrooms, sliced
• 1 thumb-size piece galangal or ginger, grated
• 1-3 fresh red chilies, minced (to taste), OR substitute 1/2 to 3/4 tsp. dried crushed chili
• 1/2 to 1 can good-quality coconut milk
• 2 Tbsp. lime juice
• 2+ Tbsp. fish sauce
• 1 tsp. brown sugar (optional, according to taste)
• handful fresh coriander leaves
• handful fresh basil leaves
• 3 spring (green) onions, sliced
• optional: other vegetables, like sliced bell pepper or cherry tomatoes
• optional: *wheat or rice noodles, if serving as the main course (see tip below)

Preparation:

1. Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.
2. Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.
3. Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked.
4. Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.
5. Turn heat down to minimum. Add lime juice and stir.
6. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more chili.
7. Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onion over each bowl. For an extra kick of flavor, add a dollop of either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe. ENJOY!

Lentil Soup

Marlys Waldo and Clarissa Helton original recipe

leftover ham bone with some leftover meat attached
1/2 large onion, whole
1 large carrot, peeled and left whole
2 Tb vegetable oil
1 large onion, chopped
3 large carrots, peeled, halved lengthwise, and cut into 1/4 inch half moons
5 garlic cloves, minced
2 Tb tomato paste
1 1/2 cups RED lentils, picked over and rinsed
1/2 tea dried thyme
1 Tb red-wine vinegar
Coarse salt and freshly ground pepper
Grated parmesan, optional

1. Put ham bone in 5 QT soup pot, cover with water (approx. 6 cups). Add one large carrot whole or cut in two and 1/2 an onion, whole, to the pot. Bring to a boil then reduce heat and simmer until the meat falls off the bone (approx. 1 hour). Remove and discard carrot and onion, pull the ham off the bone and discard bone.

2. In another stock pot, add 2 Tb oil and saute onion and carrots. cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomato paste and cook 1 minutes. 

3. Add red lentils, thyme, and 5 1/2 cups of ham-bone broth. Bring to a boil, reduce to a simmer. Cover, cook until lentils are tender, 30-45 minutes. Add reserved ham pieces to the pot and turn off heat. 

4. Stir in vinegar, 1 1/2 tea salt or to taste and 1/4 tea pepper. Top with a couple pinches of parmesan, if desired. Serve at once. 

White Chili

White Chili

From Weight Watchers Cook it Quick!

Serves 8

4 c low-sodium chicken broth
1 lb skinless boneless chicken breasts, cut into 1-inch pieces
2 (15oz) cans great Northern beans, rinsed and drained
2 medium zucchini, diced
2 onions, chopped
1 Tb ground cumin
2 garlic cloves, minced
1 tea chili powder
1 c frozen corn
1/2 c fat-free sour cream
1/2 tea salt
freshly ground pepper, to taste
olive oil

1. Put olive oil in a deep soup pot and heat on medium-high. Add onions and cook until soft. Add garlic, cumin and chili powder and cook an additional minute until combined. Add chicken and cook until one side of the chicken has turned white and the spices evenly cover the chicken.
2. Add broth, beans, zucchini. Cover and simmer for 2-3 hours.
3. Stir in corn and sour cream; cook until heated through, about 5 minutes longer. Season with salt and pepper and serve.

Kale and White Bean Soup

From Epicurious

Makes 6 main-course servings

1 hour active time, 3 hours total

2 cans Canallini beans, drained and rinsed

2 onions, coarsly chopped

4 cloves garlic, minced

2 Tb olive oil

5 c chicken broth

2 quarts water

1 3X2 inch piece of Parmesian rind

2 tea salt

1/2 tea black pepper

1 bay leaf

1 tea finely chopped rosemary

1 lb sweet or smoked sausage

8 carrots, cut into small chunks

1 lb kale

Cook onions in the oil in an 8 qt pot until soft. Add garlic and stir for a minute or two. Add beans, broth and 1 qt water, cheese rind, salt, pepper, bay leaf and rosemary. Simmer uncovered about 45 minutes.

While soup is simmering, brown sausage. Transfer to a paper towel to drain. Cut into 1-2 inch pieces.

Stir carrots into soup and simmer for 15 minutes. Add kale, sausage and remaining qt of water. Simmer an additional 15 minutes. Serve immediately, or cool and store covered in fridge for a day. Reheat and serve with crusty GF bread.

Bouillabaisse

For Croutons

12-16 (1/2 inch) baguette slices
3 Tb olive oil
1 garlic cloves, halved

For Soup

2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 c olive oil
1 lb boiling potatoes
1/3 c finely chpped fennel fronds
1 Turkish or 1/2 California bay leaf
1/4 tea crumbled saffron threads
1 1/2 Tb sea salt
9 c fish stock
3 lbs white fish fillets (monkfish, red snapper, bass, grouper, cod) cut into 2-in wedges
1/2 lb cockles or small hard-shelled clams, scrubbed
1/2 lb cultivated mussels, scrubbed and beards removed
1/2 lb large shrimp
Rouille

Make croutons:
Put oven rack in middle position and prehead oven to 250. Arrange gluten free bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.

Make soup:
Cook tomatoes, onion, and garlic in oil in cleaned 6-8 quart pot over moderate heat, stirring occasionally, until onion is softened, 507 minutes. Meanwhile, peel potatoes and cut into 1/2-in cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8-10 minutes.

Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, and remaining fish and simmer covered, until they are just cooked through and mussels are open wide, about 5 minutes.

Stir 3 Tb broth from soup into rouille until blended.

Arrange 2 croutons in each of 6-8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.

Top each serving with 1 tea rouille and serve remainder on the side.

Rouille:
3 Tb water
3/4 c coarse fresh gluten free bread crumbs
3 garlic cloves
1/2 tea coarse sea salt
1/2 tea cayenne
3 Tb olive oil

Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle. Add moistened bread brumbs and mash into garlic paste. Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.

Classic Minestrone

From Everyday Food October 2008
Serves 6
2 Tb olive oil
1 med red onion, chopped
2 med carrots, peeled and diced
1 large celery stalk, diced
¼ tea red-pepper flakes
1 tea minced fresh rosemary, or ¼ tea dried
Coarse salt and ground pepper
1 can (14.5 oz) whole peeled tomatoes, drained and finely chopped
1 large potato, peeled and diced
¼ head Savoy or green cabbage (1/2 lb), cored and thinly sliced
1 can (15 oz) cannellini beans, rinsed and drained
½ lb green beans, trimmed and cut into 1-inch lengths
¾ c grated Parmesan, for serving

In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 ½ teaspoons salt and ¼ teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5-8 minutes.
Add tomatoes; cook until some of the liquid evaporates, 1 minutes. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper. Serve sprinkled with Parmesan.

Chickpea and Swiss Chard Soup

From Weight Watchers Cook it Quick!

4 servings

4 tea olive oil
1 onion, finely chopped
1 carrot, thinly sliced
1 celery stalk, thinly sliced
8 c cleaned, shredded Swiss chard leaves (about 1 bunch)
pinch of salt
1/4 c tomato puree
3/4 c canned chickpeas, rinsed and drained
2 c low-sodium chicken or vegetable broth
2 c water
4 slices hearty peasant bread, toasted
1 tea chopped fresh rosemary

1. Heat the oil in a nonstick saucepan, then add the onion, carrot and celery. Saute until the veggies are softened. Add the chard and cook, stirring, until it wilts, then add the salt and tomato puree. Reduce the heat and simmer 10 minutes. Stir in the chickpeas, broth, and water and simmer 10 minutes longer.
2. Put 1 slice of toast in each of 4 bowls, then ladle in the soup; let stand a few minutes to soak the bread. Sprinkle with the rosemary and serve.

White Chili

From Weight Watchers Cook it Quick!

Serves 8

4 c low-sodium chicken broth
1 lb skinless boneless chicken breasts, cut into 1-inch pieces
2 (15oz) cans great Northern beans, rinsed and drained
2 medium zucchini, diced
2 onions, chopped
1 Tb ground cumin
2 garlic cloves, minced
1 tea chili powder
1 c frozen corn
1/2 c fat-free sour cream
1/2 tea salt
freshly ground pepper, to taste
olive oil

1. Put olive oil in a deep soup pot and heat on medium-high. Add onions and cook until soft. Add garlic, cumin and chili powder and cook an additional minute until combined. Add chicken and cook until one side of the chicken has turned white and the spices evenly cover the chicken.
2. Add broth, beans, zucchini. Cover and simmer for 2-3 hours.
3. Stir in corn and sour cream; cook until heated through, about 5 minutes longer. Season with salt and pepper and serve.

Chickpea and Leek Soup

From The Naked Chef by Jamie Oliver

serves 6

12 oz can chickpeas, drained and rinsed
1 medium potato, peeled
5 medium leeks
1 Tb olive oil
1 Tb butter
2 cloves garlic, finely sliced
salt and freshly ground black pepper
3 c chicken or vegetable stock
Parmesan cheese, grated

Cover peeled potato with water and cook until soft, about one hour. Remove the outer skin of the leeks, slice lengthwise from the root up, wash carefully and slice finely. Warm a thick-bottomed pan, and add the oil and the butter. Add the leeks and garlic to the pan, and cook gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes. Puree half of the soup in a food processor and return to pot with the rest of the stock. Check for seasoning, add Parmesan to taste. After filling individual bowls, drizzle with olive oil, a couple grindings of pepper, and an extra sprinkle of Parmesan. Serve with a nice crusty bread.