Winter 2013 Soup Cook Schedule
Time: Wednesday 11:45, Loew Hall 310
Soup schedule archives
See the Soup schedule archive page for schedules from previous quarters.
Avgolemono (Greek Lemon Soup)
Ingredients (Serves 4)
- 8 cups chicken broth
- 2 cups uncooked rice
- 3 lemons
- 4 eggs
* Cook rice in chicken broth. * Separate the eggs. * Beat egg whites until medium peaks form. * Gradually beat egg yolks and lemon juice into whites. * When rice is almost finished, slowly add broth to egg mixture, whisking constantly, until it is quite warm. * Add egg mixture to remaining broth and rice; stir in. * Add pepper to taste and serve.
(Copied from: Indian Food Forever)
Ingredients (Serves 4 to 6)
- 12 Pav buns
- 2 Onions
- 3 tsp Dhania Powder
- 5 Tomatoes
- 2 tsp Jeera Powder
- 3 Potatoes
- 2 tsp Chilli powder
- 1 cup Peas
- 4 tsp Pav Bhajji masala
- 1/2 cup Carrot
- Salt to taste
- 1/2 cup Beans
- 1/2 cup Coriander for garnish
- 1/2 cup Cabbage
- 2 tsp Lemon Juice
- 1/2 cup Capsicum
- 1 cup Cauliflower
- 1' piece Ginger
- Garlic optional
- 2 Green chillies finely chopped
- Heat a pan with oil & add the onions. Fry till translucent. Add tomatoes,salt,add all the powders and fry till the oil floats on top.
- Steam all the other vegetables seperately & add them to the onion mixture.
- Add a cup of water & let it cook to boiling consistency. Then With the help of a potato masher keep mashing the mixture till it cooks nicely.
- When all the vegetables are cooked thoroughly garnish with coriander & lemon juice and serve with Pav.
For the pavs:
- Slit open the pavs from the middle. Apply butter in the inside & place them on a pre-heated frying pan.When they get golden brown from the inside take them off.
- Serve hot with bhajji.
Tibetan Lentil Soup
"(Adapted from: Moosewood Restaurant Daily Special, The Moosewood Collective)"
- 3 cups dried lentils, rinsed
- 12 cups water
- 2 tablespoon canola or other vegetable oil
- 3 cups chopped onions
- 4 garlic cloves, minced or pressed
- 1 to 2 fresh Jalapeno chiles, peeled and diced into 1/2-inch cubes
- 5 carrots, peeled and dicedinto 1/2-inch cubes
- 3 potatoes, diced into 1/2-inch cubes
- 4 teaspoons ground coriander
- 2 teaspoon ground cumin
- 6 cups undrained canned tomatoes (two 28-ounce cans)
- 4 tablespoon chopped fresh cilantro
- 2 to 3 teaspoons salt
In a nonreactive soup pot, bring the lentils and water to a boil; then reduce the heat, cover, and simmer until tender, about 20 minutes. Meanwhile, heat the oil in a medium saucepan and saute the onions, garlic, and chile for 5 minutes. Add the carrots potatoes, coriander, and cumin and saute for another minute, stirring to prevent sticking. Remove from the heat and set aside. When the lentils are tender, coarsely chop the tomatoes right in the can and stir them into the soup pot. Add the chopped cilantro, salt, and the sauteed vegetables. Cover and simmer for 10 to 12 minutes, until all of the vegetables are tender.
Farro and Garbanzo Bean Soup
Ingredients (Feeds 12ish)
- 16 oz Farro in whole grains (found at Whole Foods)
- 15 oz canned Garbanzo Beans
- 6 cloves Garlic
- 1 rnd Leek
- 28 oz canned chopped Tomatoes
- 2 Yellow Potatoes
- 2 Sweet Onions
- 8 cups Veggie Broth
- Assortment of veggies (1 cup mushrooms; 1/2 cup carrots; some fresh basil)
- Spices (whatever to suit the taste)
- Pecorino Toscano cheese for garnish
- Rinse the farro in several changes of water, removing impurities and chaff as needed. Let them soak for a few hours (8 seems to be traditional). Drain garbanzo beans. Chop veggies into bite-sized pieces.
- In a large pot, heat oil on medium heat. Add onion, garlic, leek and cook till onions are golden. Add the tomatoes, potatoes, carrots, basil and cook for about 10 minutes. Add the broth, bring to a boil. Then reduce heat to low and add the farro and the garbanzo beans till the farro is tender and chewy (about 30 min). Add the mushrooms near the end. Season to taste. Garnish with cheese.
^^ make sure to get farro (Triticum dicoccum), and not something similar like barley or spelt. Cooking times will change and the latter grains aren't as chewy or nutritious.
Vegetarian French Onion Soup
Ingredients (Feeds 10ish)
- 3+ lbs sweet onions (more the merrier; I used about 13)
- 8 cups veggie broth
- 6 tbsp margarine
- 5 cloves garlic
- 1/2 cup flour
- 3 bay leaves
- 1 1/2 cup sherry (or white wine)
- Spices (whatever to suit the taste; commonly: dried mustard, thyme, oregano)
- Gruyere cheese for garnish
- 1/2 packet of dried shiitake mushrooms
- 12 oz firm tofu
- Quickly and thinly slice all onions before the eyes swell up. Add some salt to the onions to extract even more flavor. Heat up a large pot with olive oil and saute the onions. After the onions turn slightly golden, melt the margarine and add garlic; Stir to coat the onions till they are caramelized (about 45 min total). Meanwhile, soak the shiitake mushrooms in water.
- Once the onions are ready, add the flour to create the rue. Now add the sherry and bring it up to a boil. After about 5 to 10 min, add the veggie broth and bay leaves. Lower heat and simmer till the onion flavor dominates the veggie broth (about 30 min). Cut out the stem of the hydrated shiitake mushroom before thinly slicing. Cut the tofu in bite sized pieces and haul it in to the soup alongside the mushrooms. Make sure to include the shiitake juice in the soup as well. Season to taste.
- Let sit overnight to really extract the flavor. Garnish with Gruyere cheese. Even better, "gratinize" the soup and serve with French bread.
(Plagiarized from: http://www.mamtaskitchen.com/recipe_display.php?id=10041)
- 250 gm. rice,
- 150 gm. moong split green gram lentil) or urad/urd/urid dal or black gram lentil, with skin. Ordinary red lentil will also do.
- 1-2 tbs. cooking oil of choice
- 1 tsp. cumin seeds
- A pinch of asafetida (heeng) optional. It is good for digestion.
- 1/2 tsp. turmeric powder (optional). Turmeric is good for healing.
- Salt to taste
- Water, twice in volume to the rice and lentil mix. See step 8
- Chilli powder or 1 chopped green chilli
- 1 onion - peeled and sliced.
- A cup of peas
- A few florets of cauliflower
- 1 tbs. olive or other oil
- Clean, wash and drain dal and rice together.
- Boil water in kettle or a separate pan.
- Heat oil in a pressure cooker or a pan with a tight lid.
- Add cumin seeds and asafoetida and wait until seeds sputter, not letting them burn.
- Add onions, if used, and fry until golden brown. If using any other vegetables, add here.
- Add rice-dal mix and stir fry for a couple of minutes. This will coat the rice and dal grains with oil.
- Add salt and turmeric and give it a quick stir.
- Add enough boiling water to cover the rice, and 1/2 inch above it (1 1/2 inch, if not using pressure cooker).
- Bring to a brisk boil, pressure cook for 2-3 whistles or pressures*. If cooking in a pan, cover and simmer gently on a low fire, until almost all water is absorbed and rice and dal are tender.
- When the pressure builds up in a pressure cooker, the steam escapes with a hiss, letting the pressure down. This counts as one whistle or pressure. Pressure builds up again and the same thing happens again and again, until you switch the heat off. In India, people usually count the number of times this happens and call them pressures or whistle. If you find it difficult to follow, for green gram/moong dal, cook for 3-4 minutes under pressure. For black gram dal/urad/urid dal, cook for 5-6 minutes, because it takes a bit longer to cook.
- A tsp. of ghee on top of the khichri before serving gives it an authentic flavour
- You can add a 1/4 tsp. of garam masala, along with salt and turmeric, at step 7.
- Experiment with adding other vegetables.
Yellow Split Pea Soup with Tomato and Chipotle
"Yellow Split Peas (Pisum Sativum) are part of the legume family. The Split Pea has more of an earthy flavor than the whole dried pea. Mmmm"
- 4 c yellow split peas
- 16 c water or broth
- 12 garlic cloves, chopped
- 2 inch piece of fresh ginger, peeled and chopped
- 1 Tbsp cumin seeds
- 3 medium red onions, chopped
- 5 chipotle peppers, chopped
- 1 1/2 tsp salt
- 1 tsp ground pepper
- 1 tsp ground turmeric
- 1 28 oz can tomatoes
- Bring split peas and water or broth to a boil, then simmer for 30 min. until soft.
- Meanwhile heat oil over medium heat. Toast cumin seeds, then add garlic, ginger and chipotle. Cook until fragrant, then add onions. When onions are translucent, about 5 min, add tomatoes, turmeric, salt, and pepper, and cook another minute. This may need to be done in batches.
- Add tomato-onion mixture to the cooked peas, then puree until smooth.
- Serve with yogurt or sour cream and chopped fresh herbs.
--Chloe 21:33, 7 May 2008 (PDT)
Herbed Broccoli and Pasta Soup
"Feel free to substitute your favorite herb and in-season vegetable for the thyme and broccoli. For omnivores, you can toss in 12 oz of cooked cubed chicken for the last 10 minutes."
- 3 cans (15 oz each) veggie broth
- 4+ cloves of garlic
- 2-3 teaspoons dried thyme
- 3 cups small broccoli florets
- 6 oz fusilli pasta (spirals)
- 2-3 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Heat broth, garlic and thyme to boiling in saucepan. Stir in broccoli and pasta. Reduce heat and simmer, uncovered until broccoli is tender and pasta is al dente, about 10 minutes.
- Stir in lemon juice, salt and pepper.
--Kevin 11:32, 30 April 2008 (PDT)
Fiery Tom-tom-tillo Soup with Boatmen
For 6 to 8 servings you'll need. . .
- 2 tablespoons canola oil
- 1 large onion, chopped
- 4 cups water
- 2/3 cup raw brown rice
- 2 large celery stalks, diced
- 1 28-ounce can tomato puree
- 2 bay leaves
- 2 teaspoons Italian herb mix
- 1 cup sliced mushrooms
- 3 to 4 tablespoons chopped parsley
- Salt and freshly ground pepper
- 1 heaping teaspoon of red chile flakes
Heat the oil in a soup pot. Add the onion and saute over medium heat until golden. Add the water, rice, celery, tomato puree, bay leaves, and herb mix. Bring to a simmer, then simmer gently, covered, until the rice is just done, about 40 to 45 minutes. Alternatively, for extra Fiery soup be sure initially burn some rice to the pot prior to simmering!
Red Lentil Soup with Lemon
served by Eileen on Oct. 30, 2008
Borrowed from the New York Times, January 8, 2008
- 3 tablespoons olive oil, more for drizzling
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/4 teaspoon kosher salt, more to taste
- 1/4 teaspoon ground black pepper
- Pinch of ground chili powder or cayenne, more to taste
- 1 quart vegetable broth
- 1 cup red lentils
- 1 large carrot, peeled and diced
- Juice of 1/2 lemon, more to taste
- 3 tablespoons chopped fresh cilantro
- After checking a few local grocery stores for red lentils and realizing they're very special, call the PCC and get them to save the last 1.5 lbs of bulk red lentils for you until you can get there. (Or go to the local Indian grocery store. Personal Recommendation: R&M grocery, on 55th and the Ave, on the west side of the street has an excellent dal (lentil) collection, and a very sweet old gentleman that keeps the store.)
- In a large pot, heat 3 tablespoons oil over high heat until hot and simmering. Add onion and garlic, then some extra garlic for kicks, and saute until golden, about 4 minutes.
- Stir in tomato paste, cumin, pepper and chili powder or cayenne, and saute for 2 minutes longer.
- Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
- Puree half the soup, then add it back to the pot. Soup should be somewhat chunky.
- Reheat the soup if necessary, then stir in lemon juice and cilantro.
Makes 4 servings.
--Eileen 17:47, 30 October 2008 (PDT)
served by Aditya on Nov. 6, 2008
Not really a complete recipe, but see a general description here: http://en.wikipedia.org/wiki/Sambar_(dish)
(copied straight up from: http://www.south-indian-recipes.com/sambarrecipe.html)
- 1/2 lime sized ball Tamarind
- 1 cup Toor Dal (or red lentils)
- 1/2 teaspoon Turmeric Powder
- 2 teaspoons oil
- Salt to taste
- 5 small dry red chilies (or to taste)
- 8 Curry Leaves (see note)
- 1 medium onion (shallots are preferable)
- 1/2 teaspoon mustard seeds
- 1/4 tsp asafoetida (optional)
- 1/2 teaspoon fenugreek seeds
- 1 large tomato
- 2 tablespoons sambar powder (see note)
- 1/4 cup chopped cilantro leaves (also known as coriander leaves)
- 1 cup of a vegetable of your choice like green beans, chopped carrot
- Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.
- Choose a heavy cooking pot. Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil. As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes.
Roasted Squash Soup
served by Chloe on Nov. 13, 2008
Adapted from Vegetarian Planet by Didi Emmons
- 1 kabocha squash
- 1 acorn squash
- 1 spaghetti squash
- 3 Tbsp butter
- 2 large onions, chopped
- 6 cloves of garlic, chopped
- 2 Tbsp ginger, chopped
- 2 tsp curry powder
- 1 tsp cayenne
- 4 Granny Smith apples, sliced
- 10 c veggie stock
- 3 tsp salt
- black pepper to taste
- Preheat oven to 400. Halve squash, place cut side down on baking sheets, and roast for 45 min (maybe longer for spaghetti squash).
- Discard seed and strings, then scoop flesh into a bowl.
- Heat butter and cook onion 5 min. Add spices and cook 1 min more. Add apples and some of stock and simmer 10 min.
- Add stock and squash, then puree in batches.
- Heat soup and season with salt and pepper.
from 222 Recipes, The Greek Cookery Book by Sofia Souli
1 portion, calories: 430. Cooking time: 20-30 minutes. Portions: 4-6.
- 1/2 kilo of lengtils
- 1 medium-sized onion, finely chopped
- 8 cloves of garlic
- 1 cup of oil (this is crazy, 1/3 cup of olive oil is more like it--still plenty oily)
- 4-5 tablespoonfuls of vinegar
- 1 cup of tomato juice (or canned tomato or whatever form you like)
- 5 bay leaves
- salt, pepper
Pick over the lentils very carefully, making sure that all foreign bodies and bad lentils are removed and thrown away before washing. (Maybe the Greeks have lots of foreign bodies and bad lentils, but the here in the good old U. S. of A., we keep them foreign bodies out of our good old home-grown lentilles vertes du Puy). Wash them well. Put lentils in a saucepan and cover with water. Allow to boil for 5 minutes and then strain. Put the lentils back into the saucepan with the onion, the oil, the tomato juice, the garlic and the bay leaves. Also add the vinegar and, finally, the salt and the pepper. Supplement with water according to preferred thickness of soup and allow the ingredients to boil till tender.
served by Liz on Oct. 2, 2008
Inspired by the contents of my cupboard one night
I like to call it Two Can soup, but this seems to conjure up images of something non-vegetarian
1 portion, calories: does it matter? Cooking time: 20-30 minutes. Portions: 2-3.
- 1 medium-sized onion, chopped
- 1 can stewed tomatoes
- 1 can garbanzo beans
- options: carrot, celery
- 1 pint cream
- 3 T dill
- 1 clove of garlic, crushed into very small pieces
- salt & pepper to taste
In a medium pot, heat up the onions in a bit of oil until they become translucent. Add the tomatoes and garbanzos, and turn the heat down to medium. You can add either of the options at this point, if you happen to find them sitting around in your frig. When the everything seems well-cooked to the point of starting to be mushy, add dill and remove pot from heat. Blend well; I prefer a hand buzzer, but I guess a normal blender would work too. Put pot back over low heat, and cook ~5 min. Remove from heat, add cream and crushed garlic (it'll cook since the soup is hot). Salt and pepper to your individual taste. I like this soup with a grilled cheese sandwich.
Carrot Ginger Soup
adapted from The Whole Foods Market Cookbook
- 1 tablespoon canola oil
- 4 medium onions, sliced
- 1 (3-inch) piece of fresh ginger
- 5 cups of vegetable stock
- 1 cup of orange juice
- 8 large carrots, roughly cut in evenly sized pieces
- 2 teaspoon of salt
- 1/4 teaspoon of fresh ground pepper
Heat the canola oil in a large sauce pot over low heat, and sauté the onions until they are translucent. Cut the peeled ginger into 1-inch slices and then roughly chop. Add the chopped ginger to the onions, and sauté for an additional 2 minutes. Increase heat. Add the stock, orange juice and carrots. Simmer over medium heat until the carrots are tender. Season with salt and pepper. Puréé. Enjoy.
Shiitake Mushroom Soup w/ Quinoa
Served by Motoki on Jan 14, 2009.
- 3 cups of quinoa grains
- a liberal use (2 packets) of dried shiitake mushrooms (thick whole ones)
- 2 onions
- 5 cloves of garlic
- misc vegetables (2 stalks of celery, 1 bok-choy)
- 1 packet of soybeans
- 3 teaspoons of thyme
- a few tablespoons of soy sauce + salt to taste
- 1 cup of sake
Cook the soybeans (if raw) beforehand as they take 3~4 hours to get done (or use canned beans for convenience). Boil a pot 3/4 full of water, and haul in the dried shiitake mushrooms. While the shiitake are soaking in hot water, chop onions and garlic into small pieces and mix them together with a little salt in a bowl. Put these in the pot with the sake after about 30 minutes. In another pot with boiling water, insert the quinoa at a 2:1 ratio of water to grains and cover with medium heat for about 15 minutes till the water is all gone. Fluff it for another 15 by turning off the heat. Next, we can add the misc vegetables (post-chopping) and the cooked quinoa into the broth. Add soy sauce and salt for desired taste, and cook till desired consistency.
Tomato Soup with Israeli Couscous
Served by Amber on Jan. 21, 2009.
Ingredients (4-6 Servings)
- 2 tbsp olive oil
- 1 onion, chopped
- 2 medium carrots, chopped
- 14 oz can chopped tomatoes
- 7 garlic cloves, chopped
- 6 cups chicken stock (or vegetable stock, if you’re veg.)
- 1 1/3 cups Israeli couscous
- 3 mint sprigs, chopped
- 5 cilantro sprigs, chopped
- 1/4 tsp ground cumin
- cayenne pepper, to taste
- salt and ground pepper, to taste
Heat the oil over medium heat in a large saucepan. Add the onions and carrots and cook until they are soft, about 10 minutes. Add 1/2 the garlic and the remaining ingredients to the pan. Bring the soup to a boil, add all but 1 tsp of the chopped garlic, then reduce the heat and simmer for 7-10 minutes, stirring occasionally, until the couscous is tender. Remove from the heat, stir in the rest of the garlic, and ladle into bowls. Serve with warm sourdough bread.
Crazy Tommy Ka Soup
Absolutely nothing like the orginal
Served by Tommy on Feb 4, 2009.
- 1 tbsp olive oil
- About 2 cloves of garlic
- 3/4 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- Lots of chili flakes
- 6 cups vegetable broth
- 3/4 cup light unsweetened coconut milk
- About 1 lime worth of lime juice
- 3 tablespoons smooth peanut butter
- 1 tablespoon sugar
- 2 tablespoons chopped fresh cilantro
- A big handful of white mushrooms
- One head of brocoli
- Some carrots
- One container of tofu
- Salt and pepper to taste
Add the olive oil and sauté the mushrooms, carrots and broccoli for a few minutes (You also can chop those vegetables if you're not lazy). Then add everything else and let simmer while you play a couple games of foosball. Serve with rice, Enjoy.
Served by Ian on Feb 11, 2009.
Recipe from The World of Street Food
serves 6 (I tripled for QERM soup)
Morrocco's national soup. During the period of Ramadan, every house prepares this perfumed soup, filling the streets with its scent at sundown. In Morocco, it is eaten along with dates, or honey sweetmeats (chabakkia with almonds and honey). There are many varieties of this soup; this is a meatless one.
- 1 cup / 175 g chickpeas or lentils, cooked (I used both)
- 6 shallots, left whole, or use 2 onions chopped (I used onions, and not that many)
- 1/2 teaspoon saffron strands, soaked (skipped)
- 1/2 teaspoon turmeric
- 1/2 teaspoon ginger (I mixed fresh grated and powder)
- 6 tomatoes, chopped (or diced, canned)
- 1 tablespoon tomato paste (skipped this one)
- 2-3 tablespoons cilantro/coriander, chopped
- 2-3 tablespoons parsley
- 1-2 tablespoons flour
- juice of 1/2 lemon
- margarine or oil (I used olive oil)
- salt and pepper
- fresh dates (optional)
- Ingredients I added based on different recipes: tablespoon-ish paprika, broken-up angel hair pasta
- Start by putting the cooked chickpeas or lentils in a large saucepan. Add the shallots or onions, spices, tomato, and half the cilantro and parsley. Pour in the water or stock and add a blob of margarine or oil.
- Bring to boil, covered, and simmer gently to let the ingredients combine.
- After 15 minutes or so, remove a little of the cooking liquid and mix it in a small bowl containing the flour, to make a smooth paste. Return this to the stewpot and stir well to mix it in. Pour in lemon juice to taste and season.
- Contine to simmer for 5 minutes, adjust seasonings, and serve with the remaining parsley and cilantro/coriander on top. Serve with fresh dates, if possible.
Served by Aditya on Feb 25, 2009.
Recipe from my mom, but the version below is flagrantly plagiarized from Indian Food Forever
- 1 cup Gram flour
- 1/4 cup Chopped onion
- 1/4 cup Chopped potato
- 1 tsp Ajwain.
- 1 tsp Red chili powder.
- 1 tsp Chopped ginger.
- 1/2 tsp Baking powder. (I didn't use)
- Oil for deep frying
- Salt As per taste
- 1 cup Kadhi Curd (yogurt)
- 1/4 cup Gram flour
- 2 no. Dry red chili whole
- 1 tsp Turmeric powder.
- A pinch Asafetida
- 1 tsp Fenugreek seeds. (didn't use, should have)
- 2 tbsp Oil.
- Salt As per taste
- Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
- Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
- Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps.
- Add turmeric powder, salt and 3 cups of water.
- Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
- Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
- Serve punjabi kadhi hot with steamed rice.
Dessert: Gulab Jamun
Chilean pumpkin and cranberry bean stew
Served by Chloe on March 4, 2009.
Recipe adapted from Whats 4 Eats: "The origins of Chile's porotos granados reach back into pre-Hispanic times. The basic ingredients--pumpkin, beans, corn and tomatoes--are all indigenous to the New World."
- Oil -- 3 tablespoons
- Onion, chopped -- 1
- Garlic, minced -- 2-3 cloves
- Paprika -- 1 tablespoons
- Ground cumin -- 1 teaspoon
- Oregano, dried -- 1 teaspoon
- Tomatoes, chopped -- 1 cup
- Stock or water -- 4 cups
- Butternut squash, peeled and chopped into chunks -- 1 to 1 1/2 pounds
- Cranberry beans, cooked and rinsed -- 2 cups
- Wild rice -- 1/3 cup
- Salt and pepper -- to taste
- Corn, fresh or frozen -- 1 cup
- Bring the stock to a boil, add the wild rice, and cook for 40 minutes.
- Meanwhile, heat the oil over medium flame in a large pot. Add the onions and sauté until translucent. Stir in the garlic, paprika, cumin and oregano and sauté for another 1-2 minutes.
- Add onion mixture, tomatoes, squash, beans, salt and pepper. Return to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the squash is cooked through and soft.
- Stir in the corn. Simmer another 5 minutes, adjust seasoning and serve.
Potato Chickpea and Leek
Potato chickpea and leek soup
Served by Liz on March 11, 2009.
Recipe from a cookbook by Jaime Oliver Serves 6 (but only as an appetizer soup! I made 5 times the recipe for QERM soup)
- 12oz chickpeas, soaked overnight (I used canned beans)
- 1 medium potato, peeled and cut into pieces
- 5 medium leeks
- 1 tablespoon olive oil
- 1-2 tablespoons butter
- 2 cloves garlic, finely sliced
- Salt and pepper
- 1 ½ pints chicken or vegetable stock (I used Rapunzel vegan veggie stock)
- Parmesan cheese, grated
- Cook the garbanzo beans and the potato until tender.
- Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
- Warm a thick bottomed pan, and add the tablespoon of oil and the butter. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about two-thirds of the stock and simmer for 15 minutes.
- Now decide if you want to puree the soup in some sort of processor, or leave it chunky and brothy, or do what I do which is puree half and leave the other half whole—this gives a lovely smooth comforting feel but also keeps a bit of texture. Now add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add parmesan to taste to round off the flavors. Top off with a drizzle of good extra virgin olive oil, a grinding of black pepper and an extra sprinkling of parmesan.
Three Bean Chili Soup w/ Hominy
A Vegetarian Favorite !
Served by Tommy on April 1, 2009.
- 1 tbsp. olive oil
- 1 small yellow onion, finely diced
- 1/2 green bell pepper, finely diced
- 15 oz. can black beans, drained and rinsed
- 15 oz. can red kidney beans, drained and rinsed
- 15 oz. can great norther beans, drained and rinsed
- 15 oz. can Fire-roasted tomatoes w/green chiles
- 15 oz can of hominy, drained and rinsed
- 1/2 cup uncooked bulgur
- 1/2 cup water
- 3 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- cayenne pepper to taste
- 1 tsp. coarse salt
Instructions Set a large pot over medium heat and add the olive oil. Once it’s hot, add the onions and peppers and sautee for 5 - 6 minutes, or until the onions start to turn translucent and the edges begin to brown. Add all the other ingredients and reduce the heat to medium-low. Simmer for 20 minutes, stirring occasionally. Serve with a dry bread or tortilla chips.
Red and Yellow Lentils
Served by Aditya on 15 April, 2009.
- 2 cups red and yellow lentils
- 1 large onion, diced
- 1 tablespoon vegetable oil
- 2 tablespoons curry paste
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 teaspoon minced garlic
- 1 teaspoon ginger root, minced
- 1 (14.25 ounce) can tomato puree
- Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
- While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
- While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
- Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
- When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.
African peanut soup
This recipe is originally from Bellingham's Colophon Cafe. The version below has been modified by me. served by Ian on May 6, 2009 and Nov. 10, 2004, and maybe sometime in 2002 as well. For QERM, I trippled the recipe below.
BLEND IN FOOD PROCESSOR
- 1 oz ginger root--scrubbed/chunkd
- 3 garlic cloves
- 1 t chili pepper flakes
HEAT ON STOVE
- 1+ T red palm oil
- 1+ T flour, stirred constantly to make a roux
- 1 onion, chopped fine, fried in the roux for a bit
- 1/2 lb peanuts, dry roasted, unsalted, chopped up in food processor
- 1 big can (28oz) or more of diced tomatoes
- some liquid (I added a veggie bullion)
- the blended stuff from above
Boil for a while (1 hour plus), adding more liquid as needed
Cream of Chili soup
Served by Liz on June 3, 2009.
This soup was inspired by a great mom and pop restaurant in Pescadero, CA, called Duarte'sif you are ever driving up from Santa Cruz to San Francisco along Hwy 1. I made 4 times the recipe for the QERM soup.
- 4 peppers (depending on your spiciness tastes, I used half green peppers and half pasilla peppers for QERM)
- ½ cup rice
- 1 medium onion, diced
- 1 tablespoon olive oil
- 1 cloves garlic, finely sliced
- Salt and pepper
- 1 ½ pints chicken or vegetable stock (I used Rapunzel vegan veggie stock)
- dollop of heavy cream
- Half and deseed chiles, and place them under a broiler until the skin is blackened and separated from the flesh. Take them out of the oven, peel off the skin, dice and the leave to the side. Keep as much of the juices as you can.
- Heat oil and diced onions in a pot till onions are translucent. Add rice and then the stock. Let boil till rice is tender.
- Throw in diced chiles, and simmer for another 10 min.
- Blend to make a nice consistency (yah for hand blenders), add crushed garlic while still hot, the dollop of cream, and salt/pepper to taste. Best with fresh simple bread, or a quesedilla would be really tasty too I bet.
Roasted Butternut Squash Soup
Served by Gregor on Oct 8, 2009. It's like pumpkin pie in soup form! Perfect for autumn.
Ingredients (Fed 13)
- 2 medium/large butternut squash
- 2 big onions
- 4 carrots
- 3 stalks celery
- goodly amount of ginger
- some vegetable (or chicken) stock
- enough salt
- lots of cinnamon
- a bit of nutmeg
- quite a bit of pepper
- 3 cloves
Pierce the squashes in several places, and roast them whole in a 325 degree oven until very soft (2+ hours). When they are done, peel and seed them. Chop the vegetables and the ginger, saute them in some olive oil on low heat until soft and translucent. Add the cloves and cinnamon towards the end. Add the squash and some vegetable stock. Simmer while stirring and mashing the squash. Add the remaining spices and continue adding stock until you reach the desired consistency--but it's gonna be thick.
White Bean Soup
- 8 c veggie stock
- 6 cans Northern Beans, half pureed
- 2 cans diced tomatoes
- 3 packages frozen sweet potatoes
- 3 medium onions
Saute the onions in olive oil with some spices. Combine all ingredients, bring to a boil, and simmer for 30 minutes. Serve with lemon slices and tortilla chips.
Squid Tomato Deliciousness
- 4.5 lb squid (about 2.5 lb cleaned)
- some tomato paste
- some diced tomatoes
- 4 stalks of celery
- 2 medium onions
- big bunch of basil
- some oregano
- some thyme
- lots of garlic
- some red wine
- red pepper flakes
- some olive oil
- chicken (or veggie) stock
- some water as needed
- large lime
Clean the squid and chop all the veggies and herbs. Saute the things that should be sauteed, stew the things that should be stewed, then combine.
Served by Jeff on February 22, 2012.
- 2 tablespoons vegetable oil
- 1 onion, coarsely chopped
- 2 shallots, thinly sliced
- 2 cloves garlic, chopped
- 2 inch piece fresh ginger root, thinly sliced
- 1 stalk lemon grass, cut into 2 inch pieces
- 4 tablespoons curry powder
- 1 green bell pepper, coarsely chopped
- 2 carrots, peeled and diagonally sliced
- 8 mushrooms, sliced
- 1 pound fried tofu, cut into bite-size pieces
- 4 cups vegetable broth
- 4 cups water
- 2 tablespoons vegetarian fish sauce (optional)
- 2 teaspoons red pepper flakes
- 1 bay leaf
- 2 kaffir lime leaves
- 8 small potatoes, quartered
- 1 (14 ounce) can coconut milk
- 2 cups fresh bean sprouts, for garnish
- 8 sprigs fresh chopped cilantro, for garnish
The above makes about 8 servings.
Heat oil in a large stock pot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water. Season with fish sauce and red pepper flakes. Bring to a boil, then stir in potatoes and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender.
Garnish each bowl with a pile of bean sprouts and cilantro.
I doubled this recipe and made a few small changes. I couldn't find lemon grass & substituted a bit of my bunch of cilantro. I couldn't find kaffir lime leaves and substituted the zest of one key lime. I used somewhat larger cans of coconut milk.
I added the bay leaves and lime zest immediately after adding the stock. I removed the green peppers, and held back the carrots and half of the mushrooms--actually I used almost twice as many mushrooms as called for in the (doubled) recipe. I also added an unmeasured amount of brocoli and green beans (see next).
About 15 minutes before it would be ready, add the carrots and 2nd round of the mushrooms. About 5 minutes before it would be ready, add the beans and brocoli. This helps keep the veggies a bit crisp!
Sweet Potato Miso Stew with Tofu
Served by Kai on November 1, 2012.
Recipe adapted from this recipe at Citron & Vanille
- 1 Tbsp olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1 lb sweet potato, cut into chunks
- 2 carrots, cut in chunks
- 2 celery sticks, chopped
- 4 cups vegetable broth
- 2 Tbsp red miso paste
- 4 kale leaves, blanched and chopped
- 1/2 cup fried tofu, chopped
- 1 cup basmati rice, cooked (1 cup rice, 2 cups water)
This recipe makes about 4-5 servings. For QERM it was multiplied by 4.
Brown onions in olive oil. Add garlic, squash, carrots, and celery. Add vegetable broth to cover the vegetables by 1 inch. Cook for 15 minutes, until squash and carrot are tender. Remove from heat. Add miso. Remove half the quantity of soup and put in a blender. Blend to a smooth consistency. Pour blended soup back into pot with un-blended soup. Add sliced tofu and kale, mix thoroughly.
Enjoy soup over rice.