Red Dahl soup

 

• 1 tablespoon EACH: butter AND olive oil (use 2 tbs oil for dairy-free)
•  4 cloves minced garlic
•  1 medium onion, chopped
•  2 stalks celery, chopped
•  ½ teaspoon EACH: ground turmeric, garam masala, AND chili powder
•  1 teaspoon ground cumin
•  2-3 teaspoons curry powder (mild or hot)
•  1 (15-ounce) can diced tomatoes
•  1½ cups red lentils, washed and drained
•  3-5 cups vegetable broth (or chicken stock)
•  1½ cups of coconut milk (I use light coconut milk)
•  3 tablespoons lemon juice
•  Chopped cilantro, for serving

Instructions

SAUTE: Melt the butter and olive oil in a large pot over medium heat. Sauté the onions and celery for 5-6 minutes or until tender and translucent. Add the garlic and continue to cook for 1 additional minute. Add the turmeric, garam masala, chili powder, cumin, and curry powder. Continue to cook the veggies for another 1-2 minutes.

MAKE ON THE STOVETOP: Add the tomatoes, lentils, 4 cups of broth, bay leaf, and bring to a boil. Reduce the heat to low and allow the soup to simmer for 10 minutes. Add the coconut milk and allow the soup to continue cooking for an additional 12-18 minutes or until the lentils are fall-apart tender. If the lentils soak up too much of the liquid, use the remaining ½ cup of broth to thin the soup to your liking. 

Use an immersion blender to puree the mixture if you prefer a smooth texture. Leave as-is for a chunkier texture. Turn the stove off and stir in the lemon juice. Taste and adjust with additional salt if the soup needs it.

I leave it chunky and serve with bread. 

Broccoli Cheddar Soup

 Ingredients

• 1 tablespoon butter
• ½ onion, chopped
• ¼ cup melted butter
• ¼ cup flour
• 2 cups milk
• 2 cups chicken stock 
  
• 1 ½ cups coarsely chopped broccoli florets
• 1 cup matchstick-cut carrots
• 1 stalk celery, thinly sliced
• 2 ½ cups shredded sharp Cheddar cheese
• salt and ground black pepper to taste
• Sep 1

• Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.

• Step 2

  Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it's granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.

• Step 3

  Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.

• I don't follow step three. After I get the milk and chicken stock mixed in, I dump in all the veggies and let them cook while the mixture is thickening. 

https://www.allrecipes.com/recipe/235874/copycat-panera-broccoli-cheddar-soup/

Butternut Squash Soup

2 pounds butternut squash, cubed

2 onions, chopped

1 tablespoon butter

4 cups vegetable broth

1/2 cup heavy cream

salt and pepper to taste

1 dash ground nutmeg

1 dash ground cloves

1 dash ground cinnamon

In a large microwave safe dish combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. Puree squash, onions and broth in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon to taste. 

Alternate method: Peel squash and put in slow cooker with onions, butter, and broth. Cook on low until squash is soft.  Puree and return to slow cooker.  Add cream and spices and heat through.

Cauliflower Chowder

This is actually quite good and Steve said is was like the potato soup he had growing up. 

4 slices bacon, diced

2 tablespoons unsalted butter

2 cloves garlic, minced

1 onion, diced

2 carrots, peeled and diced

2 stalks celery, diced

1/4 cup all-purpose flour

4 cups chicken broth

1 cup 2% milk

1 head cauliflower, roughly chopped

1 bay leaf

salt and pepper to taste

2 tablespoons chopped fresh parsley leaves

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until tender, about 3-4 minutes.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.

Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with bacon and parsley, if desired.

Sante Fe Chicken Soup

1 can red beans with juice

1 can vegetarian beans with juice

1 can black beans – drained and rinsed

1 can corn with juice

1 can Rotel tomatoes diced

1 pkg taco seasoning

1 pkg Hidden Valley Ranch (powder)

2 -3 chicken breats boiled and shredded

 (save 3 cups broth) or use bullion cubes

simmer all or cook in a crock pot.

Toppings:  Cheese, and toasted corn strips or just corn chips

Tortellini Soup

1 lb beef ( I used chicken)

1 tsp Basil

1 pkg Knorr French soup mix

9 oz. frozen tortellini (cheese)

1 28 oz. can tomatoes

10 oz. sliced fresh zucchini

Direction:

Cook meat and drain.  Add tomatoes, soup mix, tortellini, basil and 4 ½ cups water.  Heat to boiling, reduce to medium, cover and cook for a few minutes until the tortillinis are done. Add the zucchini and cook for 10 minutes or until zucchini are tender.  Serves 12

Olive Garden Chicken Gnocchi Soup

Ingredients

• 1 tablespoons extra virgin oil
• 4 tablespoons butter
• 4 tablespoons flour
• 1 quart half and half
• 1/2 cup celery, finely diced
• 1 cup onion, finely diced
• 2 minced garlic cloves
• 2 14 ounce cans of chicken broth if you enjoy thick soup, use one can ( I used 4 chicken bullion cubes and 3 1/2 cups water)
• 1 cup carrots, finely shredded
• 1 cup chicken breasts, cooked and diced (I used canned chicken but a breast  would be best)
• 1 package gnocchi, cooked  (you can find these in gourmet/pasta section of the grocery store - you may want to cut the gnocchi in half if it is large, or purchase the mini size if available) (I found them at Walmart next to the pasta section)
• 1 cup of fresh spinach coarsely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon parsley
• 1/4 teaspoon nutmeg (optional)

Instructions

Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through.  Before serving season to taste by adding additional salt.