This soup is phenomenal. It might actually be one of the best things I’ve made recently. And it’s soup-er easy (sorry, just can’t resist a bad pun)! A bit of chopping and boiling and you have a delicious meal. The flavors are just amazing together. Granted paprika, onion and garlic are probably my favorite flavors, but really they were just made to be in this soup together.
The original recipe called for kalamatas. I ran out last week and much to my extreme disappointment, my Costco has decided to stop stocking them… At the rate I go through olives, kalamatas are just too expensive to be bought in any quantity less than Costco-sized bulk. I used green pimento stuffed olives and they were wonderful. Since they are so salty, I made sure to use low-sodium broth and didn’t add in any extra salt. It definitely was not needed.
I absolutely loved this soup. I definitely plan on making it again, hopefully the poor weather keeps up and it will be repeated sooner, rather than later. Even though this soup was great, I might make a few minor changes. I think the paprika could have used another flavor to combine with. I was thinking a bit of cayenne maybe or a squeeze of lemon perhaps or even a little drizzle of balsamic. Just a little addition could add a whole new layer of depth and deliciousness.
Smoky Tomato Lentil Soup With Spinach & Olives
- 1 tablespoon olive oil
- 2 yellow onions, diced
- 6+ cloves garlic, minced
- 1 teaspoon dried thyme
- 3 tablespoons smoked paprika
- 1 1/2 cups dried brown lentils (or green lentils)
- 5 cups low-sodium vegetable broth
- Fresh black pepper
- 2 (14.5) ounce cans diced tomatoes
- 4 cups fresh baby spinach (or chopped spinach)
- 3/4 cup roughly salty chopped olives (I used green pimento stuffed olives)
- Heat oil a large soup pot over medium high heat. Saute onions in oil until translucent, about 5-8 minutes. Add garlic and saute about a minute or so, then mix in the thyme and paprika.
- Add the lentils, broth, and pepper. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 25 minutes, stirring occasionally, until lentils are almost tender. Add the tomatoes. Bring to a boil, then lower heat to simmer for another 20 minutes or so, or until lentils are very tender. Add spinach and olives and stir frequently until spinach is wilted and velvetty. Add water or more broth to thin, if necessary.
Posted in Cooking, Food, Gluten-free, Recipes, Soup, Vegan, vegetarian
Tagged cooking, food, gluten free, lentils, meatless monday, onions, paprika, soup, tomato, vegan, vegetarian
This stew is the perfect alternative to corned beef on St. Patrick’s Day, especially if you don’t have all day to cook. Slow cooker recipes are great for entertaining a crowd.
Some people put potatoes into their stew, which I think is just a waste of perfectly good potatoes. Stew just cries out for creamy mashed potatoes. I made a delicious horseradish and green onion mash, which was absolutely amazing with the beef and the broth of the stew.
One other note about the onions… I got a new crockpot recently and for whatever reason it does not like cooking onions unless they have already been softened a bit. To make this stew turn out, I sautéed the onions in the same pan I browned the beef in and deglazed it after all that. If your slow cooker isn’t as moody, feel free to skip that step, but it really does help add some extra flavor to the stew.
The result is a great combination of tender beef, wonderfully flavored veggies and the broth is so flavorful I can’t even put it into words. The broth and potatoes I used to sop it up were probably my favorite part.
Slow-Cooker Irish Beef Stew
- 2 Tablespoons olive oil, divided
- 2 Tablespoons unsalted butter, divided
- 1 1/2 pounds stew meat,
- 2 Tablespoons all-purpose flour (I used Bob's Red Mill GF Blend)
- 1/2 Tablespoon garlic powder
- 1 teaspoon smoked paprika
- kosher salt & pepper, to taste
- 4 large carrots, peeled & cut into 1/2 inch pieces
- 1 large onion, diced
- 4-8+ cloves garlic, minced
- 1/2 cup frozen peas
- kosher salt & pepper, to taste
- 1 large bay leaf or 2 small
- 1 (6 ounce) can tomato paste
- 1 Tablespoon Worcestershire sauce
- 1 1/2 cups beef broth
- 1/2 cup rich red wine (I used Pinot Noir)
- Place the carrots and peas into the crockpot.
- Rinse the meat and pat dry with paper towels. Cut into 1 inch pieces. Toss and coat beef with flour, garlic powder, paprika and salt and pepper, to taste. (I recommend using a large bowl or large plastic bag.)
- In a large skillet, heat 1 Tablespoon olive oil and 1 Tablespoon of butter over medium-high heat. Add beef and sauté in batches until brown on all sides, about 5 minutes per batch. Add more butter and oil as needed and make sure not to over crowd the pan. When beef is browned, add to crock pot.
- When done browning the beef, add in onion, sauté until softened and starting to brown. Add in garlic and brown until fragrant, about 1-2 minutes. Use a generous drop of beef stock or wine to deglaze the pan and add everything to the crock pot.
- Add the rest of the ingredients (bay leaf, tomato paste, Worcestershire sauce, broth, wine) to the crock pot. Stir together.
- Cook on high for 4-6 hours or 6 to 9 hours on low.
Posted in Cooking, Food, Holidays, Recipes, Slow Cooker
Tagged beef, food, gluten free, irish, recipes, soup, stew
I’ve already shared the amazing caesar salad I had at Il Cane Rosso on my last trip to San Francisco. I finally got around to making the other part of that delicious lunch. It was love at first bite (Slurp? Spoonful?) with this soup. I liked the added chili oil drizzle so much that I stopped by Stonehouse Olive Oil after lunch and promptly bought some chili oil so I could make the soup when I got home. The soup came out so brown that you can barely see the chili oil drizzle on top, but I swear it’s there. I let the vegetables get a little too roasted. They would have been the perfect side dish, nice and crispy, but the extra brown color didn’t help the color of the soup.
This soup is so simple to make. The most involved part is chopping and peeling the butternut squash, which can be easily fixed with pre-cut, but I finally discovered a faster way to peel and chop. The vegetable peeler! Had the skin off in no time and made the whole process much easier. The soup is completely vegan. I added some queso fresco I needed to use up to add a little flavor and texture. Definitely not necessary though.
Roasted Butternut Squash Soup with Chili Oil
- 1 large butternut squash
- 2 large yellow onions
- 6+ garlic cloves
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons dried thyme
- 1 teaspoon Herbes de Provence
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 5 cups low-sodium vegetable broth
- chili infused extra virgin olive oil
- Preheat oven to 400°F. With a sharp knife slice both ends off the butternut squash. Remove the skin off the squash.
- Slice the squash in half lengthwise and scoop out the seeds of both halves. Then cut the squash into cubes and place in a large bowl. Set aside.
- After peeling and cutting the ends of the onion, slice into large cubes. Place the onion in the same bowl as the squash. Peel the garlic cloves and place in the bowl.
- To the squash, onions, and garlic add the olive oil, herbs, salt and pepper. Mix to evenly coat the vegetables with the herbs.
- Pour everything in a roasting pan or baking dish. Place in the oven for 50 minutes to an hour until the squash is very tender.
- Place the roasted squash, onions and garlic in the blender. Add 2 cups of the vegetable broth and blend on high until smooth. About one minute.
- Pour mixture into a large soup pot over medium heat and add the remaining 3 cups of broth. Stir and heat until combined. Top with 1 teaspoon of chili oil per bowl and crumbled queso fresco. Serve.
Posted in Cooking, Food, Gluten-free, Recipes, Soup, Vegan, vegetarian
Tagged butternut squash, food, gluten free, recipes, soup, vegan, vegetarian
The second I saw this recipe on one of my favorite blogs, I knew I was going to make it. Every single ingredient in the original recipe sounded soup-er appealing. My end result ended up being a little different. It may be the sore throat, or the stuffy nose, or the general quasi-illness induced haze I am currently living in, but I set about making this soup and then promptly forgot to include half the ingredients. Oops…
I left out the ginger. I meant to put it in. I even put it out on the counter to peel, but promptly forgot about it until I was ladling it into the bowl. I even dug out my little bottle of toasted sesame oil to drizzle over the top. Neither the ginger, nor sesame oil ended up in the soup, but I was pretty okay with that. I like carrots. I love miso. Throw in some garlic and onions, and I really don’t see how you could go wrong.
One quick note about the Miso, I used Cold Mountain Miso . I can’t find the details on their website, but as far as I can remember all but one of their miso is gluten-free (one is made with barley). I had two different types of miso on hand (I might have a slight miso soup problem), one is Kyoto White Miso and the other is the Light Yellow Miso (Japanese White). I used the Kyoto White to begin with, but I have to say it was super mild, like you could barely taste the miso mild. I had to add the same amount of the yellow miso to get any miso flavor. If in doubt, go with the stronger miso.
- 2 tablespoons olive oil
- 2 pounds carrots, peeled, thinly sliced
- 2 large onions, finely chopped
- 4-6 garlic clove, minced (I used double that amount)
- 4 cups low-sodium vegetable broth
- 1/4 cup white miso paste, or more to taste
- freshly ground pepper, to taste
- 2 scallions, very thinly sliced
- Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.
- Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.
- Ladle into bowls and garnish with a small mound of scallions.
Posted in Cooking, Food, Gluten-free, Recipes, Side Dish, Soup, Vegan, vegetarian
Tagged carrots, cooking, food, gluten free, meatless monday, onions, recipes, side dish, soup, vegan, vegetarian
I got the idea for this soup from Frugal Feeding. Cauliflower, broccoli and leeks are all among my favorite vegetables. I used to be fairly neutral towards cauliflower until I started roasting it. I am fairly certain roasting makes just about anything better. If the soup is looking a little more white than green, that might be due to the fact that
some a lot of the broccoli disappeared somewhere after roasting and before entering the soup pot. Roasted broccoli is probably in my top 3 favorite vegetables. It would have been rude not to sample some, and like I said, roasting makes everything better.
I was tempted to try to make this with a melted cheese crouton on top, but since gluten-free bread is so incredibly temperamental, a piece of toast with some Boursin seemed like a much safer bet. Apart from the cheese on the bread, the soup is entirely vegan. I ended up having a lot of soup left over, so I ended up freezing the rest. I’ll report back on how it serves up after defrosting when I get around to eating it.
Roasted Broccoli, Cauliflower & Leek Soup
- 1 Tablespoon olive oil
- 1 large onion, diced
- 5+ garlic cloves, minced
- 2 Tablespoons olive oil
- 1 head (about 2 pounds) cauliflower, cut into florets
- 1 large (about 1 pound) bunch broccoli, cut into florets
- 3 large leeks, cleaned and light green/white part cut in half vertically
- 1 1/2 liters (6 cups) low-sodium vegetable broth
- Kosher salt and freshly ground pepper, to taste
- Preheat oven to 400F/200C. In a large heavy pot heat 1 Tablespoon of olive oil over medium high heat. Add onion when oil is hot. Cook onion until soft and starting to brown. Reduce heat and add in garlic. Allow onion and garlic to continue to brown and caramelize over low heat, stirring occasionally (about every 10 minutes) while you prepare the rest of the soup.
- In a large bowl or plastic bag toss cauliflower, broccoli and leeks with remaining olive oil. Place on large rimmed baking sheets (I had to use two) and place in oven for 25 minutes. Turn the vegetables after 15 minutes.
- When vegetables are done roasting, transfer to the large pot with the onion. Increase heat to medium-high and add in 1 liter/4 cups of vegetable broth with salt and pepper to taste. Allow soup to come to a low boil and remove from heat. With either a blender or a hand blender, blend the soup until you reach the desired consistency. If the soup is too thick, add in more broth 1 cup at a time.
Posted in Appetizer, Cooking, Food, Gluten-free, Recipes, Soup, Vegan, vegetarian
Tagged Appetizer, broccoli, cauliflower, cooking, food, gluten free, leeks, recipes, soup, vegan, vegetarian
This is pure comfort food. It’s hearty and warm, salty and savory, and the flavors intensify with every reheating. It’s perfect for a cold, wet, wintry day. I could eat something like this every day when it’s cold out. Something about lentils are just so ‘homey’. They really are perfect in soups and stews.
My only misgiving about this recipe was the cinnamon. I hate cinnamon (like a tiger), so I was a bit wary of adding it in. I will admit I only used a very scant half teaspoon of cinnamon. I doubled the paprika to attempt to mask the cinnamon at little better. I could still taste it and it wasn’t horrible, but I think I would have enjoyed the dish a lot more without it. Next time I would probably skip the cinnamon all together and just add a lot more paprika. Paprika makes everything better.
Sweet Onions with Lentil Stew
- a good handful, chopped unsmoked bacon or pancetta
- 4 medium sized onions
- 4 cloves garlic, minced
- 3 small carrots
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ nutmeg, for grating
- 300g/10oz Puy lentils
- 1000ml/2 pints stock
- 100g/4oz crème fraîche/sour cream/greek yogurt
- Cook the bacon or pancetta in a deep pan over a moderate heat to let the fat slowly ooze out. Roughly chop two of the onions and add them and the garlic to the pan. Cut the carrots into chunks and add to the pan. Cover and let it steam for a few minutes. Add the paprika, cinnamon, then grate in ½ of the nutmeg. Add the lentils, stock, cover and leave for 30 minutes until the lentils have softened.
- While that is slowly cooking, slice the remaining two onions and, in another pan, cook them very slowly in oil until golden brown. Finish with a grate of nutmeg.
- The last thing to add to the lentils is a handful of chopped parsley. Serve with a dollop of crème fraiche and pile the caramelised onions on top.
This is like French Onion Soup, but better. I didn’t think it was possible to top the original, but this does. Balsamic makes everything a bit better. This soup is a little on the sweeter side than traditional onion soup, but the balsamic vinegar and tamari help balance that out. I also thought that the addition of the mustard made the flavor really interesting as well. The other great thing about this recipe is that it is a lot less work and a lot faster than making traditional French Onion Soup. The only thing I didn’t really like was the swiss cheese. It was a little bland. I think Gruyère might be an improvement or a really sharp white cheddar would be even better.
Caramelized Balsamic-Red Onion Soup With Cheese-Topped Croutons
- 1/4 cup olive oil
- 1 tablespoon butter
- 6 large red onions, thinly sliced
- 2 teaspoons salt
- 1/4 cup balsamic vinegar
- 2 tablespoons low-sodium gluten free tamari or soy sauce
- 2 tablespoons prepared mustard
- 6 cups low-sodium vegetable broth
- 1/8 teaspoon freshly ground black pepper
- 6 slices of bread (I used a gluten-free baguette from Whole Foods)
- 3/4 cup grated Swiss cheese
- Heat a large pot over medium heat for one minute. Add the oil and swirl to coat the bottom of the pan, and then add the butter. Once it melts, add the sliced onions and salt, and then reduce heat to medium-low. Cook, stirring occasionally, until the onions turn golden brown, about 30 minutes.
- Add the balsamic vinegar, soy sauce, and mustard, stir well, and cook for five minutes.
- Pour in the broth, and turn the heat to high. When it comes to a boil, reduce the heat to low, partially cover, and simmer for 15 minutes.
- Meanwhile, preheat the oven to 350°F. Place the slices of bread on a baking sheet covered with aluminum foil. Transfer the baking sheet to the oven and cook for five minutes. Carefully remove the sheet, and turn on the broiler. Divide the cheese between the slices of bread. Set the sheet under the broiler for however long it takes to melt the cheese, about 30 seconds. Remove the sheet, turn off the heat, and set aside.
- Season the soup with black pepper and, if needed, more salt. Ladle the soup into bowls and top with a crouton. Serve immediately.
Posted in Cooking, Dinner, Food, Gluten-free, Recipes, Soup, vegetarian
Tagged cheese, food, gluten free, onions, recipes, soup, vegetarian
I don’t want to jinx it, but it might actually be Fall here. The entire weekend was below 70/21 degrees, it rained for approximately 7 minutes and, despite the fact that I got stuck out in the rain at Farmers’ Market, it was glorious. I have been waiting for this for at least the last 5 months. Since it is finally fall, I can finally enjoy seasonal meals. Soup is much more enjoyable when you can eat it on a cold, gray day.
I liked this soup because it was so simple to make. Once all the chopping was done, the soup basically made itself. If I was to make this soup again, I would definitely amp up the number of leeks. Two pounds of carrots is a lot and they almost completely overpowered the leeks. I used a lot more onion and garlic than the original recipe called for as well, which was a good call. If I hadn’t I think the soup would have been very bland.
- 3 Tablespoons unsalted butter
- 1 large yellow onion, chopped
- 2 large leeks (light-green and white parts only), sliced
- 6 large cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 3 cups low-sodium vegetable broth
- 2 pounds carrots, sliced 1/4 inch thick
- 2 dried bay leaves
- 4 sprigs fresh thyme
- 1 cup plain greek yogurt
- In a 4- to 5-quart saucepan, melt 3 Tablespoons of the butter over medium heat. Add the onion, leeks, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook until softened and light golden-brown, about 10 minutes.
- Add the broth, carrots, bay leaves, thyme sprigs, and 1/2 cup water; bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the carrots are tender, about 15 minutes.
- When the vegetables are tender, discard the bay leaves and thyme sprigs. With a regular or a hand blender, purée the soup (work in batches if using a regular blender). Stir in the yogurt. If you prefer a thinner texture, add a little water. Season to taste with salt and pepper and serve.