You are browsing the Blog for soup.

← Previous Entries

Dos Gazpachos: The Classic and The Remake

June 24, 2011 in Entrees, Gluten Free, Healthy Fare, Vegan Recipes, Vegetarian Entrees

Gazpacho with a kick!

You guys might remember me talking about my upbringing with my beloved adoptive mom, who, God bless her . .  was just not a foodie. She wasn’t TERRIBLE, mind you – I didn’t have to worry about her giving dinner guests food poisoning the way Ruth Reichl described in her memoir “Tender at the Bone”, but she simply wasn’t a food lover the way I was, and the way Donna also was, I was later thrilled to discover.

But that doesn’t mean she didn’t have a few delicious things up her sleeve – and one of them was gazpacho. This cold tomato soup from Spain isn’t something you’d think your average American kid would like, but I absolutely devoured it. Mom made it by the vat every summer, and thus, every summer I look forward to making it myself.

We called it “liquid salad”, and though that makes it sound a bit less appetizing than it actually is, it’s a fair description of the raw veggie content. I can’t think of a more healthy recipe, for the life of me, and it’s one that can be dressed up with any number of garnishes. Also? Easy. SO EASY. This is my own definitive version, having tweaked it for literally decades now. Read the rest of this entry →

Tags: , , , , , , , , , , ,
5 Comments »

Meatless Monday: Black Bean Soup with Coconut & Cilantro

April 26, 2010 in Appetizers, Healthy Fare, Vegan Recipes, Vegetarian Entrees

In spring, a cook’s fancy naturally turns to the beginnings of fresh produce . . . but even as the buds are bursting into bloom and shoots are emerging from the earth, some cloudy, drizzly, and even chilly days still happen from time to time. On such days, a creamy, hearty soup is just the thing. Read the rest of this entry →

Tags: , , , , ,
8 Comments »

Romesco Soup

March 24, 2010 in Healthy Fare, Side Dishes, Vegetarian Entrees

Just a light, simple soup today. I came across a similar recipe in Cooking Light which used jarred roasted red peppers – why not roast your own and save some money while adding freshness and flavor? It’s also stretched out with lentils, adding protein and fiber too. Read the rest of this entry →

Tags: , , , ,
1 Comment »

Sweet Potato, Spinach & Lentil Stoup

October 7, 2009 in Appetizers, Vegan Recipes, Vegetarian Entrees

Whatever your personal feelings might be re: Rachael Ray, particularly some of the nicknames and abbreviations she comes up with, honestly, I think this fits into the RayRay-invented category known as “stoup”, somewhere between a stew and a soup. Read the rest of this entry →

Tags: , , , , , , , , ,
6 Comments »

End-of-Season Cream of Summer Soup

September 27, 2009 in Appetizers, Entrees, Healthy Fare, Side Dishes, Vegetarian Entrees

Fall is upon us and the end-of-summer bounty must be used! Now!!! Read the rest of this entry →

Tags: , , , , , , ,
5 Comments »

CORNUCOPIA WEEK BEGINS: Fresh Corn Soup

August 6, 2009 in Appetizers

We’re celebrating summer produce here at Fab Frugal Food HQ – not only because it’s at its peak, but because it’s so incredibly economical to take advantage of the season’s abundance. We already featured a bunch of blueberry recipes, and this week we’ll put corn in the spotlight, followed by tomatoes, zucchini, peaches and more.

So! Corn, glorious corn, $4 for a dozen at the local farmstand, and about as cheap at your supermarket (though get them from a stand if you can – the freshness is palpably different). Sweet as candy when it’s freshly picked – in fact, the moment it’s picked, the sugars begin converting to starches. Later this week I’ll share a raw corn salad recipe that highlights this crisp sweetness, but for today, I’m starting with a simple corn soup.

Read the rest of this entry →

Tags: , , , ,
3 Comments »

Gazpacho Revisited: Creamy Gazpacho with a Southwest Kick

July 13, 2009 in Appetizers, Healthy Fare, Vegan Recipes, Vegetarian Entrees

Creamy Southwest Gazpacho

Creamy Southwest Gazpacho

Anne’s gazpacho looked so yummy I decided to try making it with a southwest twist. Anne called her gazpacho “liquid salad,” and  likewise mine could be labeled “liquid salsa.”

I decided to throw in an avocado to try for a creamy texture. It worked great and tasted smooth and delicious, but the color was very muddy. I added a small can of tomato paste for color. Result: creaminess with a deep red color! Perfecto!

Read the rest of this entry →

Tags: , , , ,
2 Comments »

First Gazpacho of the Summer!

June 24, 2009 in Appetizers, Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes, Vegetarian Entrees

I look forward to this every year. I’ve been eating this since I was a kid – my mom (the wonderful adoptive mom who raised me, not the equally wonderful birth mom with whom I share this very blog, for those of you who know the whole story) used to make it religiously. We called it “liquid salad”, and though that makes it sound a bit less appetizing than it actually is, it’s a fair description of the raw veggie content. I can’t think of a more healthy recipe, for the life of me, and it’s one that can be dressed up with any number of garnishes. Also? EASY. This is my own definitive version, having tweaked it for literally decades now.

GAZPACHO

6 cups tomato juice, divided
2 tomatoes, cored and quartered
1 medium onion, quartered
1/2 green and 1/2 red bell peppers (or just one of either)
1/2 cup cilantro
2 cloves garlic, chopped
juice and zest of 1 lime
dash or two (or three) hot pepper sauce (to taste)
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
freshly ground pepper to taste

Combine about 2 cups of the juice in the food processor with all the vegetables and the cilantro. Blitz until smooth! You could do this in the blender, and indeed I have, but I actually like it to have a bit of ‘texture’. Don’t get me wrong – it should not be chunky or anything even near it, but I like being able to see and feel a bit of the fiber, if that makes sense. Anyway, pour contents into a large bowl, and add remaining juice and the rest of the ingredients. Stir well, making sure oil has been well-incorporated. Chill for at least 2-3 hours, if not more.

Then it’s ALL about the garnishes. I prefer a combination of finely diced cucumbers, peppers, and carrots, but many other things are great. Scallions, chives, more cilantro leaves, additional diced tomato  or halved grape tomatoes – all fabulous and still uberhealthy. We always used to add croutons when I was a kid, also an option. And in recent years I’ve been adding carefully diced avocado, too, which adds a wonderful creaminess

All in all, a cooling yet zesty addition to any summer grillfest, picnic, or ordinary dinner.

– posted by Anne

Tags: , , , ,
1 Comment »

The Easter Bunny's Favorite Soup

April 9, 2009 in Appetizers, Healthy Fare, Vegetarian Entrees

One of my restaurants of choice these days is a little avant garde place in downtown Provo, Utah – one of those places you just know is going to be different the minute you walk in the door.  The food is new, fresh, different and delicious – the kind of place that you can get excited about going to because you know you are going to have an adventure there. In case you are anywhere near driving distance to the middle of Utah, the restaurant is “Spark“. You won’t be disappointed!

I was lucky enough to go there recently and taste their soup du jour: a carrot soup that is refreshing and delicious. They were kind enough to share their recipe and I made it last night for my family. I did make a few changes and added a few dashes of cayenne pepper sauce for just a hint of heat in the background.

CARROT GINGER SOUP

1 medium yellow onion, diced
3 tablespoons unsalted butter
1 1/2 pounds carrots, peeled and grated
1/4 cup grated fresh ginger
4 cloves garlic, minced
1 can (14 ounces) coconut milk, shaken
32 ounces chicken or vegetable stock*
1 cup cream
1 teaspoon kosher salt, or more to taste
A few dashes cayenne pepper sauce, to taste

In a large stock pot, saute the onion in butter over medium high heat for 2 to 3 minutes, until softened. Add in carrots,  ginger and garlic and cook 15 minutes, until softened and starting to brown.

Add the coconut milk, stock and cream. Bring to a boil and then reduce the heat to low and let simmer for 30 minutes uncovered.

Blend mixture with an immersion blender or in a regular blender in batches. Add salt and cayenne pepper sauce to taste. Let simmer another 20 minutes.

Strain through a fine mesh strainer and serve warm.

* I used Pacific Foods’ Vegetable Broth – it is earthy and mellow and has carrots as the first listed ingredient, so it was perfect for this soup!

– posted by Donna

Tags: , , ,
1 Comment »

Green Chile Goodness

February 22, 2009 in Appetizers, Entrees

I love to make roasted red bell pepper soup, but decided to try a twist on that and use green chiles. I think I like this soup even better – the green chiles are delicious in a cream base. I used poblanos, one of the milder chiles, because I love the mellow but full flavored taste. To add just a little heat, I used one jalepeno, which was an excellent combination of flavor and heat. Don’t skip the roasting step – this makes the soup have a wonderful roasted flavor.

Roasted Green Chile Soup

2 medium yellow onions, diced

2 tablespoons unsalted butter

3 to 4 cloves of garlic, diced

2 tablespoons all purpose flour

About 1 pound any combination green chile peppers,

(I like mostly poblanos with one jalapeño)

2 cans (14 ounces each) low sodium vegetable stock

1 tablespoon white wine vinegar

1 pint heavy cream

1 cup sour cream

A few dashes ground cumin

Salt and pepper to taste

Sauté the onions in butter in a large stockpot over medium heat until softened, about 3 minutes. Add in garlic and cook another 2 minutes. Stir in flour until absorbed.

Meanwhile, cut the peppers in half lengthwise and remove stem, seeds and pulp. Place cut side down on a baking sheet and broil (or grill) until skins are dark brown. Remove from heat, let cool and dice.

Add to stockpot the diced chiles, stock, and vinegar. Simmer for about 30 minutes, until liquid is reduced in half. Stir in cream and simmer another 10 minutes. Blend mixture with a stick blender in pot or place soup in blender in batches and blend until very smooth.

Stir in sour cream, cumin and salt and pepper as desired. Serve warm, with a spoonful of sour cream and diced ripe avocados as garnishes if desired. Serves 4 to 6.

– Posted by Donna

Tags: ,
3 Comments »

← Previous Entries