Soup


This week Good Food Good Friends is using zucchini. Zucchini is one veggie that is available year round here in the deep south. We grew some this summer in the garden but they didn’t do well because it was so HOT!!! Luckily can find it in all the stores. And this week I was fortunate enough to get two nice sized zucchini in my Misfits Market box. They were just the right size for spirilizing.

I knew immediately how I was going to use the zucchini – PHO GA!

For those of you who aren’t familiar with PHO (pronounced phu) it is an Vietnamese broth soup with beef (PHO TAI) and sometimes chicken and lots of veggies and spices. It is comforting and warming on a cold day.

Ingredients

1/2 large onion, diced

1 bunch green onions white and green chopped and separated.

4 cloves garlic, finely diced

1/2 cup bean sprouts

2 Tbl fresh ginger, sliced thin

1 cup (or more) fresh mushrooms, sliced thin

1.5 baby bok choy

2 Tbl soy sauce ( I used Tamari for KETO)

1 chicken breast, cooked an shredded

2 tsp 5 spice (or to taste)

8 cups chicken broth

2 Tbl fish sauce (I added a little more)

2 tbl sesame oil

1 large zucchini, spiralized (or if not KETO use about 6 oz rice noodles) or if on KETO you could also use the yakatori noodles.

Add oil to hot Instapot (if you don’t have one a medium stockpot will do). When oil is hot add in the diced onions and sautee until onions are translucent (about 4-5 minutes on medium heat).

Add the white of the green onions, minced garlic, and ginger. Cook, stirring periodically until the ginger and garlic is aromatic.

Add in the chicken stock and bring to a simmer. Add the soy sauce(or Tamarin) and 5 spice. Cover and simmer about 10 minutes.

Add the sliced ‘shrooms and bok choy to the pot. Cook for 5-8 minutes until bok choy is tender. If using the rice noodles or yakatori add them now.

Add in the cooked shredded chicken and simmer to give all the ingredients time to enjoy each other.

Place raw zucchini spirals in the bowls and cover with the broth. The hot broth will cook the zucchini until it is just tender.

Garnish with green onion tops.

Recipe makes 4 nice servings.

NOTES:

I used a mixture of cremini and mixed mushrooms which came in the Misfits Market Box. You can use any you choose.

This recipe is completely KETO friendly if you don’t use the rice noodles.

This is my own recipe. Mostly because I had to use what I had in my pantry as far as spices went. It is definitely a keeper.

Want more Zucchini recipes? Visit the other Good Friends:

Nancy

Ulrike

Donna

Peggy

Kayte

Ellen

Two weeks from now (November 6) we are using Pumpkin in our recipes.

It’s time for LUNCH.  Do you want a sandwich, some soup, or a salad?  YES!!  But I cannot have all three so I will simply settle for one – SOUP!  BTW – my theme this week.

Most of you know I am not a big fan of soup in warm weather, 83 here today,  but I can’t have bread (not Whole30 compliant) and I’ve had enough salads for a while.  So soup it is.

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Ellie’s Creamy Tomato Soup – without cream.  Actually there wasn’t any cream in the recipe to start with so it is totally Whole 30 compliant.  {Today is Day 30  WooHoo!!}

What is in the soup is tomatoes, celery, garlic, onion, thyme, and cashews.  Cashews?  YEP!  They add some great flavor, puree easily,  and add to the creaminess of the soup. 

This was pretty good.  Not being a thyme fan  I’m wondering now how it will taste with Basil instead.  LOVE tomato/basil soup!

The recipe is from Ellie’s you have it made page 127.  I also found it on Food Matters.

More Lunch?  Click on over to Eating with Ellie!

The Man’s Favorite soup is Potato Soup.  And I make a darn good one.  Not the healthiest in the world, but good.  But I needed a healthier version.  I found this one in my cookbook pick for Cookbook Countdown #14 (February) – Eat to Beat High Blood Pressure. [Simple delicious recipes for a long healthy life] 

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This was pretty good.  Not as rich as I usually make, but still good.  No cream cheese.  No bacon.  No carrots.  Just plain onions. leeks, and potatoes.

    1 Tbl olive oil
    8 ounces leeks, white part only, thickly sliced
    2 cans reduced sodium chicken broth {You could use veggie broth}
    1 pound potatoes, peeled and diced
    salt to taste
    1/2 tsp ground white pepper
    1/3 cup low-fat sour cream
    chopped chives

In a large saucepan heat the oil and add  the onions and leeks and 3/4 cup of the broth.  Cook until soft.

Add in the potatoes and stir well.  Then add about 1/2  of the remaining broth, cover and simmer until potatoes are soft. about 15 – 20 minutes.  Blend this mix using a mixer, blender or immersion blender.

Add the rest of the broth to the pan and add in the potato/onion puree.Simmer 1 – 2 minutes and season with salt and pepper.

Remove from the heat and add in the sour cream. Serve in bowls with chopped chives if desired.

I did the miss the cheese and bacon in this soup but it was healthier and that is what we need right now.

Recipe is from eat to beat high blood pressure page 227.

I’m linking this post with Cookbook Countdown 14 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

While it may be Fall in other states it is still summer in the Deep South.  But the fall gardens are granting good stuff to eat. {Which is why I chose Fall Harvest for this weeks theme.}  We harvested some good sweet Butternut Squash a couple of weeks ago and they are now ‘ripe’ and ready to cook.  While we didn’t get as many this year, too much rain then too dry, as last we got enough to do a few dishes like this Curried Butternut Squash soup from Ellie Krieger.

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This was pretty tasty and much like the soup I made not long ago.  But this one is a little healthier.  Ellie used canola oil to sweat the onions and garlic rather than butter.  Just that one change saved quite a few calories.

I served it at a dinner and there was none left so it must have been good.  I think it is the addition of the yogurt that takes the flavor over the top.

The recipe came from Ellie’s The Food You Crave or you can find it HERE.

Need more Fall Harvest – Eating with Ellie

 

I have lots of friends who eat soup year round.  For me I don’t make soup until the weather turns cool.  I know that’s silly.  Hot food is hot food.  It’s the idea.  I like the combination of cool weather and soup.  It warms you up.

Today it finally turned cooler in the Deep South.  That means that the high today was only about 75 instead of 85 or 90 which we have had the last 10 days.  UGH!!! I am ready for SUMMER to be OVER!!

I love the flavor and fragrances of curry so this recipe caught me eye.  AND we have some fresh butternut from the garden.  It was kismet!!

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Delicious!  It hit the spot on a cool day.  Lots of curry flavor  Very filling.

The dollop of Greek yogurt added a little ‘tang’ to the soup when it was mixed in.  I almost left it out because it usually isn’t my ‘thing’.  So glad I didn’t it.  It was the perfect addition.

Sautee curry powder, onions and garlic in butter.  Throw in some diced butternut and cook until soft.  Add veggie broth.  Puree.  Done!  Easy! Tasty! Warming!

TIP:  You will need to peel the butternut.  That is near-nigh impossible if they are cold.  If I need to peel them I usually nuke them for about 2 minutes.  It makes them so much easier to peel.

The recipe is from The Colorado Farmers’ Market Cookbook (page 77).  I also found it HERE!

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Easter is this Sunday. And, as usual, we have had our pre-Easter Cold Snap. To me that is always a good thing. I love Spring but I never look forward to the Summer weather here in the deep south. When we have our little Cold Snap I use that as one last chance to make soup, chilli, or stew. This year – soup, which was Chaya’s pick for Eating with Ellie this week.

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Ellie’s curried butternut squash soup to be exact.

We still have butternut squash from our fall harvest. It keeps very well in the barn which stays cool and dark through about the end of April.

This soup is flavored with onions, garlic, honey, and curry powder. It is thick and full of flavor. I only made 1/2 of the recipe but I used the full amount of curry powder (1 Tbl + 2 tsp) because I love the deeper flavor and he added heat of the curry powder. This soup will definitely be seen in the kitchen next fall – AFTER the weather turns cool again – which is about mid October!

The recipe is from Ellie’s The Food You Crave.  page 78

For more soups visit Eating with Ellie to see what else is in the bowl this week.

These potluck weeks seem to roll around so quickly each month.  Fortunately I don’t have any trouble finding a recipe, just deciding which one to use.  This month I chose one from Donna Hay.

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Donna’s coconut and salmon laksa soup.  I had just come from the store with some very nice Atlantic Salmon and knew that is what I wanted to use this month for the potluck.  And I am so glad I did.  It was just the right meal for a just cool afternoon.  The spiciness of the laksa with the sweetness of the coconut milk.  YUM!

  • 5 oz dry rice vermicelli
  • 4 Tbl laksa paste
  • 1 Tbl shredded ginger
  • 1 kaffir lime leaf (optional)
  • 3 1/2 cups veggie stock
  • 2 cups coconut milk
  • 8 oz fresh salmon, chopped
  • 4 baby bok choy leaves, separated {I only had regular so used one leaf}
  • chopped cilantro and red chilies for garnish

Cook the rice noodles as directed.

Place the laksa, ginger and lime leaf in a saucepan and cook over medium heat until it is fragrant.

Add the veggie stock and coconut milk and lower the temperature to low.  When all is hot add in the bok choy and salmon.  Cook for another 2 minutes or so.

Place the drained noodles in a bowl and add the broth with salmon and bok choy.

Garnish with the chilies and cilantro if desired.

I made 1/2 of the recipe and it was plenty for two meals.  I left off the chilies but added just a little extra laksa for the heat.

Darn good stuff!!

The recipe is on page 58 of Donna’s new food fast.  For more potluck this month visit IHCC.  Pretty sure there will be some more deliciousness there.

 

Several years ago I marked a recipe for this soup that I really wanted to make.  And never did.  In fact I completely forgot about it.  Until I was looking thru Donna’s modern classics.

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Admittedly it’s not the original recipe I found but it was quite tasty.  And filling.  I was so afraid it would be rather bland since the only flavors added were sliced garlic, pepper, and basil leaves but I worried for nothing.

Donna called for wood fired bread, not gonna happen unless I build an outdoor oven, and over ripe tomatoes.  I had some good crusty bread in the freezer and some canned tomatoes.  Since the tomatoes had already been peeled and canned they worked out perfectly.

I only made 1/2 of the recipe but that was enough for 3 nice servings.  Next time I will make more.

Want to see more soup – visit Wednesdays with Donna Hay to see how the others liked my pick for this week.

The recipe is on page 24 of modern classics.  I also found it online if you want to try it out, too.

While we are cooking with Ellie Krieger for the next 6 months with I Heart Cooking Clubs we take a break and have a monthly Featured Chef. This month – Mark Bittman. I love cooking with Bittman. His recipes are healthy and delicious. And this recipe fits right in with his ideas of Conscious Eating – lots of veggies and whole grains.

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Curried Lentil Soup with Potatoes

    2 tblsp oil
    1 medium onion, roughtly chopped
    1 tblsp minced garlic
    1 tblsp minced peeled fresh garlic
    salt & freshly round pepper
    3 tblsp curry powder
    2 medium tomatoes, peeled, chopped
    1 cup dried lentils (wash and picked over)
    1 quart vegetable stock or water
    1 can light coconut milk (or another 1 1/2 cup of water)
    2 medium or one large potato, peeled & cut into chunks {Bittman says you can just about any root vegetable here.}
    1 small zucchini, roughly chopped
    1/2 cup chopped fresh cilantro or mint leaves

Heat oil in deep skillet or medium saucepan over medium high heat. When hot, add onion and cook until soft/translucent, about 3 minutes.
Add garlic & ginger and cook for another minute.
Sprinkle with salt and pepper and stir in curry powder – stir frequently until darkened and fragrant, about 1 or 2 minutes
Stir in tomatoes and lentils. {I used red lentils and they will fall apart unless you put them in with the potatoes.}
Add stock and coconut milk.
Bring to a boil, partially cover and turn down heat to simmer.
Stir occasionally until lentils are just becoming tender; stir in potatoes and more stock if needed. Cook another 10 minutes, then add the remaining vegetables. Cover and cook until all the veggies are done.

Stir in cilantro or mint, adjust seasoning & serve

I really enjoyed this soup. It is filling, hearty, spicy, and delicious. I’m glad I made the full recipe.

Visit IHCC for the rest of Bittman’s dishes.

This recipe is on page 204 of Bittman’s Food Matters and you can find it several places on the WWW.

The summer is coming on quickly so I am getting into my ‘all about simple’ mode of cooking. Less time n the kitchen, more time outside. And even tho’ I am not a big fan of soup in the summer this one from Ellie Krieger is definitely in the ‘all about simple’ category.

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There is a ton of good stuff in this simple clear broth soup: bok choy, mushrooms, green onions, ginger, snow peas, bamboo shoots. And long thin pieces of browned pork. So many veggies in one small bowl. And a tasty soup it was.

Ellie suggested serving it with Sesame Quinoa, so I did!.

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The quinoa on the side was a great hep in making sure EVERY drop of soup was GONE!!

The group I was not sure what to do with the pork as Ellie doesn’t mention it again after it is cooked so I polled the group and came up with different answers – in the soup, on the side – I ended up just adding the pork to the soup. For me, that was the right answer.

The recipe is on page 74 of Ellie’s Weeknight Wonders The Sesame Quinoa is on page 260. It is also super simple.

Please visit the other Eaters on our website and find their reactions to the soup.

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