Mushroom soup with ginger and soba noodles

When you want a healing soup that is not chicken soup, make this gingery Asian-style mushroom soba noodle soup with some homemade vegetable stock.

Ingredients:
Olive oil, 1 T
Mushrooms, crimini, 4 oz, washed and sliced thick
Shallot, 1/2, minced (optional)
garlic, 3-4 cloves, minced
ginger, minced, 1 T
Chile garlic sauce, 1 t (or something else to add red pepper kick)
Soy sauce, 3 T (or try some sherry vinegar for unami)

Vegetable stock, 4 c
Soba noodles, 4 oz
Spinach, 2 oz (or bok choy, chard)
Sesame seeds

 

Directions:

Prepare mushrooms, shallot, garlic and ginger.
In medium soup pot, heat over medium heat and add 1 T olive oil, and then sauté mushrooms with salt for 4 mins or so until softened. Add shallots, then garlic, ginger and hot sauce, and cook for 2 mins or so. Add soy sauce, increase heat, stir and toss and cook for 2-3 minutes.

Add vegetable stock and bring to hearty simmer, and add soba noodles. Cook for 6 minutes and do not overcook! Two minutes before done, add in spinach.

Ladle into bowls and top with sesame seeds and perhaps a drizzle of sesame oil.
Good for what ails you!

Source: The Kitchn, Soba Noodle soup.

 

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Red curry cauliflower soup

Ingredients:

Cauliflower, 1/2 head, cut into large florets and rinsed
onion, 1 diced
Garlic, 2 cloves, minced
Lemongrass, chopped very fine (optional)
Red curry paste, scant 2 T
Ginger, minced or grated
potato, cut into large chunks
Vegetable stock

Directions:

Heat instant pot on sauté function. Add 2 T olive oil and cook cauliflower on high heat for 5 mins until charred, turning occasionally. Remove from heat.

Cool pot a bit, add more oil and sauté onion for 4 mins. Add in lemongrass, curry paste and ginger and cook for a couple minutes more. Add garlic and stir. Add in potato and cauliflower. Add vegetable stock and water to cover plus.
Cook at soup setting for 15 minutes.

Inspiration:

Red curry vegetable noodle soup, Melissa Clark, Dinner in an Instant, p 123, and
Food 52 Cauliflower soup

Bean soup with kale

When you have home-cooked beans in the refrigerator, this simple soup will be sure to please on a cold winter day.

Vegetable stock, made in the usual way

Leftover gigante beans
kale, blanched for 4+ minutes in boiling salted water, then drained

Carrots, diced
Onions, diced
garlic, minced

Sauté onion in olive oil in medium soup pot/pan. Add carrots and cook until softened.
Add in garlic and cook for less than one minute.
Add in stock and bring up to temp. Add S&P.
Add in beans and kale and warm through.

Serve with either grated parmesan or a drizzle of olive oil in each bowl.

20-minute Instant Pot soup in the fall

My first attempt at using the Instant Pot. Is it a great soup? No, not really, but it’s nutritious and fairly delicious and satisfying. And it’s a one-pot endeavor, even using frozen stock! Has extra step of briefly sauteing onion, and then a quick toss of garlic and carrots, and then everything goes into the pot. Pressure setting of soup with steam vent locked closed and 20 minutes later: Voila! Soup in pot.

Ingredients:

Onion, small, diced
Carrot, large, cut into half moons
garlic, minced
Kale, rinsed and torn from stems, perhaps into smaller pieces
Mushrooms, sliced. Nice selection of mitake, shiitake and oyster perhaps
Potato, scrubbed and cut into medium chunks, not large.

Directions:

Turn on sauté function and heat up. Add 1 T olive oil, and sauté one small diced onion for 4 minutes. Add minced garlic, carrot, and sauté briefly. Add one potato, cubed, sliced mushrooms and kale leaves, rinsed. Add in 1 pint frozen vegetable stock and equal part water and perhaps some dried thyme or even better, fresh stems.
Cook on high pressure on soup setting. Release steam vent manually.

Add to bowls: leftover chicken and/or rice.

A nice fall soup — napa cabbage and shrimp, Vietnamese style

Just as fall is settling in and there is Napa cabbage in the market (or your CSA), this is a nice transitional seasonal soup. Neither light nor overly heavy, it makes for a satisfying and unfussy dinner, perhaps with some leftover rice.

Ingredients:

Vegetable stock or quick stock (carrots, onions and leek tops)
Onion, thinly sliced
Leek, thinly sliced (optional)
Garlic cloves, 2, minced
carrots, 2, diced
Fish sauce, 1 T
Napa cabbage, ~ 6 c, sliced
Shrimp, peeled and deveined — 6 per person
Scallion greens, sliced thin

Directions:

Sauté garlic and then onion and leeks and then carrots for about 4 minutes.
Add fish sauce and salt, and cook about 30 seconds.
Add stock and bring to a boil. Then add cabbage, turn down heat and simmer about 4 minutes until soft. Add shrimp (and cook in strainer submerged in soup for easy retrieval) and cook about 3 minutes.
Put leftover rice in bottom of individual bowls. Ladle on soup and shrimp, and garnish with scallion green tops. Mmmm.

Inspiration: Into the Vietnamese Kitchen by Andrea Nyugen

 

Vegetable Soup

Easy, nutritious, very delicious with your fall CSA share!

vegetable stock or water, 3 c
Onion, diced
carrots, 6 small, diced
Celery, 1-2 stalks, diced
garlic, 1-2 cloves, minced
Potatoes, 5 or more, peeled and large dice/small pieces
Turnip, peeled and cut up
optional:
Thyme
tomato paste
Harissa
Parmesan
green vegetable such as spinach, steamed
olive oil for drizzling

Directions:

Cut up onion and sauté in large soup pot in olive oil for at least 8 mins until soft. Add butter and sauté carrots and celery; add salt and sauté another 5-10 minutes until soft. Add garlic and cook one minute. Add tomato paste and Harissa — less than 1 T each; stir and cook a minute. Next add potatoes and cover with stock. Boil for 10 minutes. Add S&P. Add turnips and more stock to more than cover, and cook uncovered at gentle boil until tender, which may take another 20 minutes. OPTIONAL: add chunks of carrot, parsnip and/or potato with turnips. Add green beans after pureeing.
Purée with immersion blender.
Serve in bowls topped with steamed spinach, drizzled olive oil and parmesan cheese. Pass the salt.
Bread is good with this. Focaccia: perfection!

Fall Vegetable Soup

I have been putting off making soup, thinking it’s a big production — to figure out components AND spices. Thinking: Tunisian, Thai, etc. which got too complicated and became an unproductive dead end (Are dead ends *ever* productive?)

So I had some lovely vegetables from my CSA share, and it being my Sunday night, I decided it was time to make some plain soup. Well I’m here to say that once again having good quality ingredients makes ALL the difference! I used no spices beyond salt and pepper and this soup was delicious! I had: carrots, potatoes, leeks, turnips, garlic and onions. So that was my soup!

I didn’t have vegetable stock handy to use as a soup base, so at Deborah Madison’s guidance I figured I would start with a “quick stock”, and I ended up making a full stock — which is still quick because 40 minutes is fine for vegetables. Also I found making stock is not such a big production if you use a regular size pot I realized last night. I had my base stock simmering while I prepared the ingredients for soup.

Make vegetable stock with onions, celery, carrots, leeks, garlic, bay leaf, peppercorns.

Soup Ingredients:

3 carrots, peeled and large dice
2 leeks, cut in half, rinsed and large dice
Turnips, peeled and cut into large dice
4-5 potatoes, peeled, quartered and thin slices

Turnip greens

Directions:

Prepare vegetables and then put 2 T butter into soup pot, heat on medium heat and add carrots, leeks, turnips and potatoes. Sauté for 2-3 minutes, add S&P. Add stock to cover by 2” or more. Cover partially, and cook at simmer for 20+ minutes

Separately boil greens for 3 minutes or less. Mustard greens are good here; boil for 10 minutes, drain and add to soup at end of cooking time. (Optional with greens: red pepper flakes and parmesan in bowls.)

A lovely soup that you can keep in your refrigerator for two days.