Tag: soup

Spicy Moroccan Chickpea, Sweet Potato Stew

Posted on by Bruce Barone in Recipes

Not too long ago, Susan returned from the grocery store with what seemed like dozens of cans of Chick Peas. What, I thought, am I going to do with all these cans of chick peas? I often make Hummus but what else could I create. Salads? Soups?

I found many soup recipes online and was inspired by this one, “20-Minute Moroccan Chickpea Soup.” I note my changes and additions below.

Ingredients

  • 1 tablespoon olive oil
  • 1 small white onion, peeled and diced (I used a Vidalia Onion.)
  • 1 stalk celery, chopped (My addition.)
  • 1 large carrot, peeled and diced
  • 4 cloves garlic, peeled and minced (I used 2.)
  • 4 cups vegetable stock (I used 8 cups Homemade Chicken Stock. 4 didn’t seems like enough.)
  • 2 (15-ounce) cans chickpeas (a.k.a. garbanzo beans), rinsed and drained (I used 1 can.)
  • 1 (15-ounce) can fire-roasted diced tomatoes (I don’t like fire-roasted. I used regular diced tomatoes.)
  • 1 sweet potato, chopped into bit-size pieces (My addition.)
  • 3 tablespoons tomato paste (I used paste from a tube.)
  • 1 teaspoon ground cumin (I used 1 tablespoon. We love cumin!)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • pinch of crushed red pepper flakes, to taste (I used at least 1/4+ teaspoon!)
  • Kosher salt and black pepper, to taste
  • 3 cups roughly-chopped kale leaves or baby spinach (I used 7+ ounces Collard Greens—we love them!)
  • 2 cups cooked chicken (My addition. I had this in fridge as I roasted a chicken the night before–and then made the stock.)
  • chopped fresh cilantro and fresh lemon wedges, for serving

Instructions

  1. Heat oil in a large stockpot over medium-high heat.  Add onioncelery and carrot and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent.  (To save time, mince the garlic while the onion is cooking.)  Then add garlic and saute for 1 more minute, stirring occasionally, until fragrant.  Add in the stock, chickpeas, tomatoes, tomato paste, sweet potato, cumin, cinnamon, and red pepper flakes, and bring to a simmer.  (While the soup is coming to a simmer, chop the kale/collard greens and cilantro, and slice the lemon wedges.)
  2. Reduce heat to medium-low, and stir in the chopped kale/collard greens.  Continue simmering for 3 minutes until the kale has slightly softened. Note: The collard green take 20-30 minutes to cook!
  3. Taste and season with your desired amount of salt and pepper.  (I used a generous pinch of each.)
  4. Serve warm, garnished with fresh cilantro and served with a fresh lemon wedge.

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Lemony Carrot and Cauliflower Soup

Posted on by Bruce Barone in Recipes

Susan said, “Bruce, do we still have some cauliflower from our Christmas Eve Party? If so, listen to this recipe from Melissa Clark. She writes;”

“The beauty of a soup like this — other than its bone-warming properties — is that you don’t need a recipe. You can pretty much simmer together any combination of vegetables with a little water or broth, purée it, top it with good olive oil and salt, and end up with something good to eat. The addition of miso paste and crushed coriander to the broth, and fresh lemon and cilantro at the end, zips things up without negating the comfort factor.”

Ingredients

  • 1 tablespoon coriander seeds
  • 2 tablespoons extra-virgin olive oil, more for serving
  • 1 large white onion, peeled and diced (2 cups)
  • 2 large garlic cloves, finely chopped
  • 5 medium carrots (1 pound), peeled and cut into 1/2-inch pieces (2 cups)
  • 1 ½ teaspoons kosher salt, more as needed
  • 3 tablespoons white miso
  • 1 small (or half of a large) head cauliflower, trimmed and cut into florets
  • ½ teaspoon lemon zest
  • 2 tablespoons lemon juice, more to taste
  • Smoky chile powder, for serving (I added this right before using my immersion blender.)
  • Coarse sea salt, for serving
  • Cilantro leaves, for serving
  • Toasted Pumpkin Seeds (my addition)

Preparation

  1. In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
  2. Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
  3. Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
  4. Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

So DELICIOUS! I served it with homemade French Bread.

I believe I am making the world a better place with beautiful photography. If you are looking for beautiful portrait, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.

Curried Apple, Squash, Sweet Potato Soup

Posted on by Bruce Barone in Recipes

I have always enjoyed the cookbook, “Moosewood Restaurant Cooks at Home,” so when Susan and I were at the town library recently and she pointed out to me a new cookbook, “Moosewood Restaurant Celebrates,” I said we had the check this out. And we did and I made this delicious curried, apple, squash, sweet potato soup!

Ingredients
Soup
2 cups chopped onions
2 tablespoons butter or vegetable oil
1 tablespoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon salt
6 cups peeled, seeded and coarsely chopped butternut squash* (I oven-roasted this before adding to soup.)
2 cups peeled, cored and coarsely chopped apples
2 cups peeled and coarsely chopped sweet potatoes* (I oven-roasted this before adding to soup.)
4 cups water
* About 3 pounds of butternut squash and just less than 2 pounds of sweet potatoes will yield the right amount for this recipe.
Topping
1 tablespoon minced garlic
1 tablespoon vegetable oil
10 ounces fresh spinach or mustard greens, rinsed and chopped
 
Directions
In a large nonreactive soup pot (it needs to be big), sauté the onions in the butter or oil until soft and translucent, about 10 minutes.  In a small dry skillet, toast the cumin and coriander seeds on low heat for 3 to 4 minutes, until aromatic and lightly browned.  Cool for a few minutes and grind to a powder (I used a coffee grinder). Add the ground spices, salt, squash, apples, sweet potato, and water to the onions.  Bring to a boil, then lower the heat, cover, and simmer on low heat for about 30 minutes, until all of the ingredients are thoroughly cooked and tender.
Meanwhile, in a large skillet, sauté the garlic in the oil for about 1 minute on medium heat, stirring constantly, until soft and just golden. Add the greens and sauté on high heat until the water evaporates and the greens wilt.  Remove from the heat and set aside.
Purée the soup in small batches in a blender until smooth, adding about 1/4 cup of water if the soup is thicker than you’d like.  When ready to serve, gently reheat, ladle into shallow bowls, and top each serving with some of the sautéed greens.
I served the soup with this homemade bread with sage.


I believe I am making the world a better place with beautiful photography. If you are looking for beautiful portrait, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.

Red Lentil Soup with Peas and Ham

Posted on by Bruce Barone in Color Photography, Food Photography, Inspiration, Recipes

I had leftover ham from Easter and I wondered if I could find a lentil and ham recipe. I did at Food Network Magazine. So delicious!!!

  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup diced ham (about 4 ounces) (Note: I used 2 cups diced ham)
  • 1 medium onion, chopped
  • 3 tablespoons chopped fresh dill (Note: I used 1 tablespoon dried)
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 1 pound Yukon gold potatoes, diced (3 to 4 medium potatoes)
  • Kosher salt and freshly ground pepper
  • 4 cups low-sodium chicken broth (My homemade stock)
  • 1 cup dried yellow or red lentils, picked over and rinsed
  • 1 cup fresh or frozen peas (thawed if frozen)
  • 3 tablespoons plain yogurt

Directions

Heat the olive oil in a large pot over medium-high heat. Add the ham, onion and 2 tablespoons dill; cook, stirring frequently, until the onion is golden, about 5 minutes. Add the celery, carrots, potatoes, 1/2 cup water and 1/4 teaspoon each salt and pepper. Cover and cook, stirring occasionally, until the vegetables are just soft, 8 to 10 minutes.

Add the chicken broth, 1 1/2 cups water and the lentils; cover and bring to a simmer. Uncover and cook until the potatoes are tender and the lentils begin to fall apart, 12 to 15 more minutes. Stir in the peas, yogurt and the remaining 1 tablespoon dill. Ladle the soup into bowls.

Recipe courtesy Food Network Magazine

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.

 

Roasted Pear, Parsnip and Potato Soup

Posted on by Bruce Barone in Food Photography, Inspiration, Recipes

From Shape Magazine. They often have great recipes! This soup was delicately delicious!!! My grocery store didn’t have parsnips so I used turnips!

Ingredients

  • 3/4 pound parsnips, peeled and cut into 1-inch cubes (I used 3/4 pound turnips)
  • 5 garlic cloves, peeled and smashed
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon sea salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 2 medium pears, peeled and cut into 1-inch cubes
  • 3 medium leeks, stalks only, sliced (about 3 cups) and rinsed well
  • 4 cups chicken stock (I used my homemade stock)
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon dried sage
  • 2 medium white or yellow potatoes, peeled and cut into 1-inch cubes

Directions

  1. Preheat the oven to 425 degrees . On a rimmed baking sheet, toss parsnips (turnips) with garlic, 1 tablespoon oil, salt, and pepper. Roast for 15 minutes, stirring once. Add pears to the pan and roast for 15 minutes more, until parsnips are tender.
  2. Meanwhile, add remaining 3 tablespoons oil, leeks, and a pinch of salt to a 6-quart stock pot or a Dutch oven; saute over medium-high heat until tender, about 6 minutes. Stir in stock, thyme, sage, potatoes, and roasted parsnips and pears. Bring to a boil, reduce heat, and simmer about 30 minutes or until the potatoes are tender.
  3. Let soup cool slightly. Using an immersion blender (or carefully transferring to a regular blender in batches), puree soup, adding water as needed to thin. Drizzle with fresh herb oil if desired.

 

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.

Creamy Zucchini and Radish Soup with Sage

Posted on by Bruce Barone in Food Photography, Recipes

Susan asked me to make this. She found the recipe in Health. It is simple to make and so delicious. Mostly based on a recipe from “Superfoods Superfast: 100 Energizing Recipes to Make in 20 Minutes or Less,” by Julie Montagu.

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Ingredients:

  • 1 tablespoon coconut oil
  • 3 ribs celery, finely chopped
  • 2–3 medium zucchini, chopped
  • 10-12 radishes, chopped
  • 1 cup coconut milk
  • 1 cup vegetable broth
  • 1 teaspoon dried sage
  • 1 teaspoon cayenne pepper
  • Fresh sage leaves, finely sliced, for garnish, optional

Preparation:

1. Melt coconut oil in a large saucepan over medium heat. Add celery, zucchini, and radishes and fry for 5 minutes. Add broth and coconut milk; bring to a simmer over medium-high heat and cook, stirring occasionally, for 10 minutes. Add dried sage and cayenne and cook, stirring, for 3 minutes more. 

2. Let soup cool slightly; puree in a blender (then rewarm on stove), or serve it chunky. Garnish each bowl with finely sliced fresh sage leaves, if desired. 

 “Get Pumped! Zucchini is heart-healthy; it’s a great source of potassium and vitamin C—both good for managing blood pressure.”

Watermelon Gazpacho

Posted on by Bruce Barone in Food Photography, Recipes

Refreshing and easy to make!

Watermelon Gazpacho

Ingredients

  • 1 pound tomato (I used one large Brandywine.)
  • 1 ½ pounds seeded and cubed watermelon 
  • handful of mint leaves
  • 1 peeled, seeded and diced cucumber
  • 1-2 jalapeno peppers, seeded and diced
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • Crumbled feta (If desired. We added to individual servings.)

Preparation

  1. Combine chopped tomatoes and seeded and cubed watermelon with diced cucumber, diced jalapeno peppers, 1/4 cup olive oil, and 2 tablespoons lemon juice in a food processor or blender; process until chunky-smooth.
  2. Garnish: Crumbled feta and chopped mint.

Based on a recipe from Mark Bittman.

Chilled Cucumber Soup with Yogurt and Fresh Corn

Posted on by Bruce Barone in Food Photography, Recipes

Cucumber Soup

Ingredients

  • 1 pound cucumbers, peeled, halved lengthwise and seeded
  • 1 1/2 cups plain yogurt plus 1/4 cup water
  • 2 small whole scallions, trimmed and 1 large garlic clove, peeled and smashed
  • 1 jalapeño, seeded, deveined and chopped
  • ½ cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
  • ½ teaspoon sherry or white wine vinegar, more to taste
  • ¾ teaspoon kosher sea salt, plus more to taste
  • 1 ear of corn, cooked, shucked, kernels sliced off

Preparation

  1. In a food processor, combine cucumber, yogurt and water, garlic, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed. Chill.
  2. Distribute soup between 4 bowls and garnish with corn kernels and a drizzle of olive oil.