Soup » Susan's Home

Curried Lentil Soup

American, Lentils, Soup Comments Off

Oct 062007

Serves: 7
Time: 01:30

Notes:
Recipe from Cooking Light: Per Serving: Cal 104, Fat 1.7,Choles 0mg, Fe 2.3mg, Na 247mg, Ca 37mg

INGREDIENTS

2 tsp olive oil 1c chopped onion 1 1/4 tsp curry powder 7c water 3/4 c lentils 2 tbsp chopped fresh basil 2 tbsp balsamic vinegar 1/2 tsp salt 1-14.5oz can diced tomatoes undrained fresh basil

DIRECTIONS

1. Heat oil in large dutch oven over med-high heat. Add onion and saute 4 min. Add curry and saute 1 min then add water and lentils. Bring to a boil, cover and reduce heat. Simmer 40min until lentils are tender. 2. Place 4c lentil mixture in blender and process until smooth. Return to pan and add chopped basil, vinegar, salt and tomatoes. Cook until heated 3. Garnish with fresh basil

Curried Mushroom Soup

American, Mushrooms, Soup Comments Off

Oct 062007

Serves: 6
Time: 00:30

Notes:
Recipe from In The Kitchen with Rosie

INGREDIENTS

2c boiling water 1c assorted dryed oyster, morel,porcini mushrooms (1oz) cooking spray 1 1/2c chopped leek (white part only) about 2 leeks 2 tbsp flour 1 tbsp curry powder 4c skim milk 1 chicken boullion cube 2c chopped fresh portebello mushrooms 4c chopped fresh shiitake mushrooms 1 tbsp dry sherry 1 tbsp chopped fresh chervil

DIRECTIONS

1 Pour boiling water over dried mushrooms and set aside to soak 2. Preheat heavy stockpot over med heat for 1 min. Spray with cooking spray and add leeks and saute for about 3 min. Add flour and curry powder and stir with wooden spoon until leeks are coated. Add milk and bouillon cube, raise heat to high and cook until bubbles form around edges. 3. Reduce heat to low and mix until all ingredients are combined. Stir in fresh mushrooms and cook 5 min. 4. Remove dried mushrooms and squeeze out all moisture and roughly chop, then add to pot. 5. Cook about 1 min and Stir in sherry and garnish with chervil

Curried Tomato/Garlic/Potato Soup

American, Potatoes, Soup Comments Off

Oct 062007

Soup
American
Potatoes
SERVES 06 Servings
Time: 01:30
Notes:
Recipe from Martha Stewart: Per Serving: Cal 235, Fat 4g, Choles 0mg, Na+ 527mg
INGREDIENTS
2 lbs Yukon Gold potatoes, peeled, cut into 2″ pieces 2 1/4 lb plum tomatoes, quartered 1 head garlic 1 tbsp olive oil 1 tsp salt 1/2 tsp pepper 2 tsp thyme 1 1/2 tsp curry powder 3 1/2c veggie stock 1/2c skim milk juice of 1 lemon 6 slices whole wheat bread
DIRECTIONS
1 Heat oven to 450oF and Spray 2 12X14″ roasting pans with cooking spray. Arrange potatoes in 1 and tomatoes in the other. Add garlic to 1 pan. Drizzle potatoes with oil 2. Sprinkle potatoes and tomatoes with salt and pepper. Roast 20min then turn with spatula and sprikle with curry powder and cook until potatoes are tender (about 20-30 min) 3. Transfer potatoes to foodmill and into stock pot. Add 2c stock 4. Scrape out soft roasted garlic and set aside. Transfer tomatoes to foodmill with 1/3 of the garlic. Place 2/3 tomatoes into stockpot and reserve the rest 5. Add remaining 1 1/2c stock and milk. Heat thru and add lemon just before serving 6. Toast bread and slather with reserved tomato garlic mix

Leek and Potato Soup

American, Potatoes, Soup Comments Off

Oct 062007

Serves: 6
Time: 01:00

Notes:
Recipe from Eating Well: Per Serving: Cal 139, Fat 4g

INGREDIENTS

1 1/2 tsp canola oil 3 leeks trimmed, cleaned and sliced thin 2 cloves garlic minced 1 1/2 tsp chopped fresh thyme (or 1/2 tsp dried) 6c chicken stock 1 1/4 lb potatoes (about 3 med potatoes) peeled and cut into chunks 1/2 c reduced fat sour cream salt and pepper

DIRECTIONS

1. In large saucepan, heat oil over low heat. Add leeks and cook until soft about 10 min. 2. Add garllic, thyme and cook 2 min more 3. Pour in chicken stock, bring to boil and simmer uncovered 10 min 4. Pour soup thru stainer and save liquid 5. Puree leaks in food processor 6. Return puree to stock pan 7. Add potatoes and simmer covered until potatoes are soft (about 10-15min) 8. Remove from heat and mash potatoes with potato masher 9. Stir in sour cream, salt and pepper 10. Heat until hot, not boiling

Korean Chicken Soup

Asian, Chicken, Soup Comments Off

Oct 062007

Serves: 6
Time: 00:40
INGREDIENTS

1 tbsp sesame seeds, toasted 8c chicken broth 2 tbsp chopped garlic 2 tbsp grated ginger 1/2c uncooked white rice 1 tbsp low Na+ soy sauce 1 tsp toasted sesame oil 1-2 tsp chili paste 1 c shredded cooked chicken 2 scallions, chopped

DIRECTIONS

1. In a large pot, combine broth, garlic, ginger and bring to boil over high heat. Add rice and simmer 12-15 min. 2. Stir in soy sauce, sesame oil, chili paste, chicken and heat until warmed 3. Garnish with scallions and serve. Add sesame seeds as you like

Corn Chowder

American, Corn, Soup Comments Off

Oct 062007

Serves: 6
Time: 01:00

Notes:

Recipe from Eating Well: Per Serving: Cal 158, Fat 2g

INGREDIENTS

1 1/2 tsp canola oil 2 lrg onions chopped 1 stalk celery chopped 1 red bell pepper diced 3 cloves garlic minced 1/2 tsp gd cumin 3 1/2c chicken stock 1 tbsp chopped fresh thyme (1 tsp dried) 1 bay leaf 2 c frozen corn 1 lar potato peeled and diced 2 tbsp cornstarch 1-12oz can evaporated skim milk

DIRECTIONS

In a large saucepan heat oil over low heat. Add onions and cook 5 min with stirring. Add celery, red peppers, garlic and cumin and cook with stirring 2-3 min 2. Add chicken stock, thyme, bay leaf and bring to boil 3. Reduce heat to low and simmer uncovered 10 min 4. Add corn and potatos and simmer 5-10 min. 5. Place cornstarch in sm bowl and slowly add evaporated milk, stir until smooth 6. Stir milk cornstarch mix into soup and simmer until thickened (about 2min) 7. Season with salt and pepper and cayenne

Quick Vegetable Soup

Beef, English, Soup Comments Off

Oct 062007

RECIPENAME Quick Vegetable Soup
COURSE_DISH Soup
CUISINE English
MAININGREDIENT Beef
SERVES 12 Servings
TIME_HH_MM 01:30
NOTES
Weight Watchers: Per 1 1/2 c serving: Cal 143, Fat 2.6g, Chol 22mg, Fe 2.5mg, Na 238mg, Calc 70mg
INGREDIENTS
1 pound ultra lean grd beef 1 1/4 c chopped onion 8 (5.5 oz) cans vegetable juice 2 (14oz) cans whole tomatoes, undrained and coarsley chopped 1 (14oz) can beef broth 1 (10oz) package frozen okra 1 (10oz) package frozen lima beans 1 (10oz) package frozen corn 1 tsp gd pepper 1/2 tsp salt
DIRECTIONS
1. Cook beef and onion over med heat until beef is cooked. Drain in colander and return to pan 2. Stir in all indredients and bring to boil. Reduce heat and simmer 1 hour

Southwestern Chicken Soup

Chicken, Soup Comments Off

Oct 062007

RECIPENAME Southwestern Chicken Soup
COURSE_DISH Soup
CUISINE Mexican
MAININGREDIENT Chicken
SERVES 04 Servings
TIME_HH_MM 00:30
NOTES
very easy
INGREDIENTS
1 12oz jar salsa verde 3 c cooked chicken cubes 1 15 oz can cannellini beans drained 3 c chicken broth 1 tsp gd cumin 2 green onions, chopped 1/2 c sour cream
DIRECTIONS
1. empty salsa into a sauce pan, cook 2min over med heat 2. add chicken, beans, broth and cumin 3. bring to a boil and lower heat to a simmer 4. cook for 10 min 5. Top each bowl with onions and sour cream
PICTURE