You can really clean house with this soup. Almost anything goes. As with the other vegetable only soups, onions are the most important ingredient. I staggered the ingredients so they would all have the desired consistency. A lot depends on how big you cut the vegetables. And don’t worry about having all the ingredients–you can mix and match. Use what you have, use what you like. Kale and Chard should cook between 20 – 30 minutes.
Ingredients:
- 4 Med-Lg Onions diced (4 cups)
- 2-4 teaspoons chopped Garlic
- 1 Tablespoon Olive Oil
- 1 Tablespoon Salt
- 5 large Carrots large diced (2 Cups)
- 3-4 Celery Stalks – Cut small (2 Cups)
- 4 Medium Potatoes large pieces (~10 oz)
- 1/2 Head Cauliflower (3 Cups)
- 1/2 Small Bunch Kale – 1″ sq cut (2 Cups)
- 1/2 Small Bunch Chard – 1″ sq cut (2 Cups)
- 1 small head Broccoli (2 Cups)
- Mushrooms (1 Cup)
- 6 – 8 Cups Water (Enough to cover)
Directions:
- In a large pot add onions, garlic and oil
- Cook with medium heat stirring occasionally. Be careful to not let the onions stick and burn.
- Cook until the onions are translucent.
- Add Mushrooms, Carrots, Celery and 1/2 the water. (4 cups)
- Bring to a boil, then lower heat and simmer aprox 20 minutes.
- Add Potatoes, make sure there is enough water to cover and simmer another 15 minutes
- Add Chard, Kale and Cauliflower, check the water and simmer another 15 minutes (2 cups)
- Finally add the broccoli and simmer 5-10 more minutes (I add water until it makes the pot full to get a bigger pot)
- Season with salt and/or soy sauce to taste.
- Note If you want to do it more simply, you can add the potatoes, chard, kale and cauliflower all together. Try and wait with the broccoli as it cooks the fastest and is best served with a little bite.
Sunday, March 2, 2014
Vegetable-Wild Rice Soup
This recipe is inspired by Common Roots Café in Minneapolis, MN. Common Roots Café uses locally sourced and organic ingredients to create a monthly-changing menu designed to keep customers on their toes.
Prep Time 20 minutes
Total Time 35 minutes
Makes 6 servings (10 oz servings)
1 Tbps olive oil
2 large onions, chopped (2 cups)
1 medium leek, rinsed, cut in half lengthwise and chopped, light part only (2 cups)
1 1/2 cups chopped celery
1 1/2 cups chopped peeled carrots
2 cloves garlic, finely chopped
1/2 teaspoon coarse sea salt
2 teaspoons black pepper
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
3 cups cooked wild rice
5 cups reduced-sodium vegetable stock or broth
2 cups water
2 teaspoons red wine vinegar
In 5-quart stockpot, heat olive oil over medium heat. Cook onions, leek, celery, carrots and garlic in oil until soft but not brown. Add remaining ingredients except vinegar. Heat to simmering.
Simmer 15 minutes. Stir in vinegar just before serving.
Prep Time 20 minutes
Total Time 35 minutes
Makes 6 servings (10 oz servings)
1 Tbps olive oil
2 large onions, chopped (2 cups)
1 medium leek, rinsed, cut in half lengthwise and chopped, light part only (2 cups)
1 1/2 cups chopped celery
1 1/2 cups chopped peeled carrots
2 cloves garlic, finely chopped
1/2 teaspoon coarse sea salt
2 teaspoons black pepper
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
3 cups cooked wild rice
5 cups reduced-sodium vegetable stock or broth
2 cups water
2 teaspoons red wine vinegar
In 5-quart stockpot, heat olive oil over medium heat. Cook onions, leek, celery, carrots and garlic in oil until soft but not brown. Add remaining ingredients except vinegar. Heat to simmering.
Simmer 15 minutes. Stir in vinegar just before serving.
Veggie Chili
Serves 4 to 6 (10.5 ounce servings)
Cauliflower makes a surprise appearance in this chunky, veggie-packed chili.
Ingredients
1 large onion, finely chopped
1 large carrot, finely chopped
1/2 small head cauliflower, stemmed and cut into small florets (about 3 cups)
1 medium green bell pepper, stemmed, seeded and finely chopped
3 large garlic cloves, finely chopped
2 teaspoons ground cumin
2 tablespoons chili powder
1 tablespoon apple cider vinegar
1 (15-ounce) can no-salt-added diced tomatoes
1 (28-ounce) can no-salt-added crushed tomatoes
1 (15-ounce) can no-salt-added kidney beans, drained and rinsed
1/2 cup loosely packed cilantro leaves, chopped
Method
Heat a large Dutch oven or pot over high heat. When the pot is very hot, add onion and carrot, and cook, until both begin to soften, about 5 minutes. Add 1/2 cup water to deglaze the pan, scraping brown bits from the bottom of the pan as the water evaporates.
Add cauliflower, bell pepper and garlic and cook until vegetables begin to soften, about 5 minutes. Add cumin, chili powder, vinegar, tomatoes and beans along with 1 cup water. Bring to a boil, then reduce to a simmer and cover, stirring occasionally, until vegetables are fork tender, about 45 minutes.
Serve garnished with chopped cilantro.
Cauliflower makes a surprise appearance in this chunky, veggie-packed chili.
Ingredients
1 large onion, finely chopped
1 large carrot, finely chopped
1/2 small head cauliflower, stemmed and cut into small florets (about 3 cups)
1 medium green bell pepper, stemmed, seeded and finely chopped
3 large garlic cloves, finely chopped
2 teaspoons ground cumin
2 tablespoons chili powder
1 tablespoon apple cider vinegar
1 (15-ounce) can no-salt-added diced tomatoes
1 (28-ounce) can no-salt-added crushed tomatoes
1 (15-ounce) can no-salt-added kidney beans, drained and rinsed
1/2 cup loosely packed cilantro leaves, chopped
Method
Heat a large Dutch oven or pot over high heat. When the pot is very hot, add onion and carrot, and cook, until both begin to soften, about 5 minutes. Add 1/2 cup water to deglaze the pan, scraping brown bits from the bottom of the pan as the water evaporates.
Add cauliflower, bell pepper and garlic and cook until vegetables begin to soften, about 5 minutes. Add cumin, chili powder, vinegar, tomatoes and beans along with 1 cup water. Bring to a boil, then reduce to a simmer and cover, stirring occasionally, until vegetables are fork tender, about 45 minutes.
Serve garnished with chopped cilantro.
Sweet Potato Cauliflower Soup
yield: 6 to 8 servings (14 ounce serving)
•1 large head cauliflower
•3 large sized peeled sweet potatoes, cut into 1″ pieces
•1 medium onion, diced
•2 cloves garlic
•7 cups filtered water
First, preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. Place cauliflower onto greased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. There’s no need to flip ‘em. Just remove from oven and let cool while you cook the rest of the soup.
In large stockpot, bring sweet potato, onion, garlic and water to a boil. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.
Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir.
•1 large head cauliflower
•3 large sized peeled sweet potatoes, cut into 1″ pieces
•1 medium onion, diced
•2 cloves garlic
•7 cups filtered water
First, preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. Place cauliflower onto greased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. There’s no need to flip ‘em. Just remove from oven and let cool while you cook the rest of the soup.
In large stockpot, bring sweet potato, onion, garlic and water to a boil. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.
Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir.
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