soup

Spring Greens Soup

~ lisaandfrancescook ~ 1 Comment

Due to the unprovoked, and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters.

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During the pandemic, when we were all stuck inside, afraid to venture out, I became obsessed with YouTube vlogs. As an armchair traveler, I chose vlogs where I could “wander” in the open air, listening to the sounds of nature, while watching the seasons change. I was especially drawn to three vlogs that showed life in the mountains of Ukraine as well as one in Azerbaijan. In each of these, people live small but rich lives largely off of land they farm.

My husband could always tell where I was wandering by the sounds emanating from my computer. Roosters crowing meant Azerbaijan. Rushing water was a particular place in Ukraine. The call of the muezzin was Turkey.

Unlike in much of the US, their food was seasonal and often foraged – wild berries, mushrooms, edible flowers etc. or grown by them. Recently, I have watched soups being made from foraged spring greens. My grandmothers would have recognized these soups as a version of green borscht that we called schav. Served without meat – not because they were vegetarians, but because they were poor. It was usually made from sorrel and served cold, perhaps with a dollop of sour cream on top. But the versions I watched here were served hot. While they contained meat – usually pork – they can be made vegetarian, which is what I have done here.

There is no one recipe for this soup and I didn’t use one. But Spring Greens Soup is a fresh, simple soup that is a hopeful harbinger of spring. Depending on where you live in the world, you will have access to different greens so your version will be slightly different than mine. I have yet to find sorrel in any of my markets. However, I was able to find beautiful dandelion greens which will give me that slight almost acidic bitterness that I crave. I have mixed them with collard greens and lacinato (dino) kale, fresh leeks and lots of dill. And because I eat in color and wanted to round out the flavors of the soup and to add a bit of bulk, I have also added carrots and potatoes.

This is not a recipe to slavishly follow. It is a guide. You almost certainly have different greens available or may wish for more carrots or potatoes. Perhaps you don’t have any nice leeks, but beautiful onions instead. Whatever ingredients that you use, though, don’t make Spring Greens Soup to be more than it is – a delicious sign of hope in a rather dismal time. That is more than enough for me.

While I eat very little meat, I do prefer chicken stock as a base for my soups. However, vegetable stock would be delicious as well. This type of soup is frequently garnished with chopped hard boiled egg and fresh herbs, which is how I have served it. But some cooked vegan apple sage sausage would be a delicious alternative. No rules – just suggestions.

And did I mention how healthy this Spring Greens Soup is? However, if it were only healthy but didn’t taste great as well, I would not be making it and sharing it with all of you. No matter how you choose to serve this lovely soup, do not forget the bread! And if you are not vegan, some nice cheese to enjoy with the bread.

Recipe

Yield: About 10 servings

Ingredients

4 Tablespoons of any: unsalted butter, EVOO, avocado, Canola or other healthy neutral oil

2 leeks, trimmed, washed well and thinly sliced, including the light green part

1 bunch collard greens, stemmed and coarsely chopped

1 bunch dandelion greens, coarsely chopped, including tender stems

1 bunch lacinato (dino) kale, stemmed and coarsely chopped

About 6 smallish potatoes or their equivalent, peeled and cut into medium dice (I used red potatoes because that is what I had. But golden, russet or other variety works well too.)

2 large carrots, peeled and sliced or diced

1 large bunch of fresh dill with thinner stems included

1 bunch flat-leaf parsley with thinner stems included

About 10 to 12 cups of liquid (Stock (preferably unsalted), broth, water with added bouillon)

salt and pepper to taste

Directions

Heat oil of choice in a large pot on medium high heat. Add the leeks, 1 teaspoon of salt and sauté until softened – about 8 to ten minutes.

Add the carrots and potatoes and mix through. Cook for another 5 minutes. Then add all of the greens, and enough of the liquid to cover the greens. Add in the pepper (I like white pepper here but black is fine if that is all you have.) You can add more salt, but how much will depend on whether you used stock, bouillon or broth with salt as well as personal taste. It is a big pot of soup so can take a fair amount. However, remember that you can always add salt, but reducing the amount once added is difficult.

Give a good stir and bring to a boil. Cover the pot and reduce the heat to a simmer. Cook for 90 minutes.

Add half of the chopped fresh herbs, reserving the remainder to use when serving. Mix through and simmer covered for another 5 minutes. Taste and adjust your seasonings. When ready to serve, garnish with chopped hard boil egg and the remaining fresh herbs or with a browned vegan or other sausage, if desired.

Cabbage, White Bean, Leek Soup

~ lisaandfrancescook ~ 1 Comment
Cabbage White Bean Leek Soup

The Walrus and the Carpenter

By Lewis Carroll

The time has come,’ the Walrus said,

      To talk of many things:

Of shoes — and ships — and sealing-wax —

      Of cabbages — and kings —

And why the sea is boiling hot —

      And whether pigs have wings.’

Due to the unprovoked, and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters.

Support Humanitarian Efforts in Ukraine

Nothing beats a warm and warming bowl of soup to chase away those chilly damp days of fall and winter. Cabbage White Bean Leek Soup is as delicious and comforting as they come.

Ahhhhh, the humble, ubiquitous cabbage. This cruciferous vegetable is present in almost every cuisine, in one variety or another. Cabbage can be fermented, baked into pastry, stuffed with meat or vegetables simmered in a sauce and eaten raw in slaw. Readily available and inexpensive, cruciferous vegetables are nutrient rich powerhouses. However, none of that would matter if they didn’t also taste wonderful when properly prepared.

Unfortunately, too many people have memories of smelly, over-cooked cabbage permeating school cafeterias and hesitate using it. But if you are one of those people, please give cabbage another chance. The shredded cabbage and leeks soften and just melt into the broth, resulting in a flavorful bowl of comfort and yumminess. The leeks and cabbage take on a sweetness when cooked this way, so adding a grated hard cheese with some saltiness to it like a pecorino or asiago is the perfect accompaniment. I know that vegan cheese options have come a long way in recent years, so if making this as a vegan option, I would strongly encourage adding a vegan cheese when serving.

We eat soup all year long. Hot soup in the spring, fall and winter and cold in the summer. Sometimes as a starter to a larger meal and more often as a meal in itself. My Cabbage White Bean Leek Soup recipe should be viewed as a starting place. Made exactly as written, the end product will be wonderful. But, if you don’t have leeks, use onions or shallots. Not into cooking your own beans, use canned. More carrots? Sure, why not? No farro? No problem. Use potato, peeled and cubed or wheat berries or leave it out. Going vegan with the recipe? Use all oil or a vegan “butter” substitute, add two to three rounded tablespoons of nutritional yeast and leave out the parmesan rind.

In other words – don’t get bogged down in exactness. And don’t get too precious with the soup. While I eat with my eyes as well as my taste buds, this soup will still be delicious even without the large handful of fresh herbs that I have added at the end. Instead, just add a drizzle of a good, flavored olive oil when serving up this delicious soup.

So when you are ready, give Cabbage White Bean Leek Soup a go. You won’t be disappointed.

Recipe

Yield: 8 to 10 servings

Ingredients

Cabbage White Bean Leek Soup

2 pound green or white cabbage, trimmed and cut into shreds

2 Tablespoons unsalted butter

2 Tablespoons olive oil

2 large leeks, washed, trimmed and thinly sliced

2 large cloves of garlic, peeled and minced

2 large carrots, trimmed and sliced into thinnish rounds

1 good hunk of parmesan rind with some cheese attached (optional but recommended) OR 2 rounded Tablespoons of Nutritional Yeast

2 bay leaves

6 whole cloves

3 cups cooked white beans of choice (cannellini are my personal favorite)

8 to 10 cups (2 to 2.5 quarts) of veggie or chicken stock, preferably unsalted (or bean cooking liquid plus stock)

kosher salt and fresh cracked black pepper to taste

3/4 cup uncooked farro, potatoes, wheat berries or barley

a large handful of fresh herbs (I used dill, parsley and thyme, but almost any will do) for serving

Cabbage White Bean Leek Soup

Directions

In a large stockpot, sauté leeks in the butter/oil on medium heat for 6 to 8 minutes or until softened.

Cabbage White Bean Leek Soup

Add in the sliced carrots, garlic and one teaspoon of salt. and sauté for 3 more minutes. Next in is the shredded cabbage. Sauté to soften, adding in about 1 cup of the liquid to help move things along.

Finally, add in the cooked beans, bay leaves, cloves and parmesan rinds, if using. Stir everything through and pour the stock and/or the bean liquid, if using, over all of the ingredients in the pot. Bring the mixture to a boil over medium high heat. Then cover the pot, reduce the heat to a simmer and cook for 30 to 40 minutes.

Cabbage White Bean Leek Soup

Uncover the pot, add in the farro and give a good stir to everything. Bring the mixture back to a boil, recover the pot and turn the heat down to a simmer. Cook for 15 to 20 minutes more or until the farro or potato is tender and cooked. Taste the liquid and adjust your seasonings adding in the black pepper at this time.

When you are ready to serve, ladle soup into a bowl and top with lots of fresh, chopped herbs and a drizzle of a good olive oil. I love the Sciabica Mediterranean Medley. But any good olive oil that you like will do. Warm up a nice, crusty bread and dig in!

Persian Red Lentil Tamarind Soup (Dal Adas)

~ lisaandfrancescook ~ 4 Comments
Persian Red Lentil Tamarind Soup

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Persian Red Lentil Tamarind Soup bursts with warming spices and the fruity tang of tamarind. Eat it as a satisfying soup with naan or over rice as a stew. While it may not be traditional, add some torn kale, spinach or chard for extra flavor and nutrition. This hearty vegan one-pot meal is perfect as we enter into fall.

While many of us are still facing summer temperatures thanks to climate change, the shorter days and some cooler nights are harbingers of the autumn and winter that really will finally arrive. We love soup anytime of the year and when it contains beans, lentils or pulses – so much the better. These perfect little nutrition bombs that come in so many guises are a superfood that we all can enjoy. Everything from creamy cannellini beans to dal in colors of the rainbow, runner beans, pinto, black-eyed peas…. I could keep going – and likely have tried most of them.

Persian Red Lentil and Tamarind Soup

Some legumes, like the masoor dal (or split red lentil) used here, cook up in under 30 minutes. You may see some in your stores that are much brighter, orangey red. This is because of added food coloring. Try to always buy organic dried beans.

These days I mostly cook from dried beans. They store beautifully in an airtight container and even older beans will revive with a long soak and slow cooking. They define comfort food, are budget friendly, nutritious and appear in almost every culture in one form or another. Everything from a cassoulet to frank and beans, Hoppin’ John and chili. South Asians wouldn’t think of a meal without some form of dal. And if you are trying to eat more vegetarian or vegan meals, there is no single food that packs a more nutritious power. So when I came across this recipe, I knew that it would be added to my regular rotation.

Now I’ll admit, that it can sometimes be challenging to take food-porn worthy photos of cooked lentils. This is especially true if they are the main ingredient without the benefit of other colorful produce. However, once you give them a taste in one of the myriad ways that they can be prepared, I think you’ll come to agree that delicious things occasionally come in slightly less attractive packages. What the French might refer to a person as “jolie-laide” or beautiful-ugly.

Persian Red Lentil Tamarind Soup

So whether you call these Nature’s gifts lentils, dal, pulses, or legumes, be sure to incorporate them into your diet.

For two other delicious red lentil soups that will give you dinner in under an hour:

Red Lentil Soup With North African Spices

Greek Red Lentil Soup

Recipe

Yield: 6 Servings

Persian Red Lentil and Tamarind Soup

Ingredients

3 Tablespoons EVOO

8 cups of water or broth

1 large yellow onion, peeled and finely chopped

6 large garlic cloves, peeled and finely chopped

A 3-inch piece of fresh ginger, peeled and finely chopped

About 12 to 15 fresh cilantro stems, finely chopped

1.5 teaspoons kosher salt (Diamond Crystal preferred)

2 rounded teaspoons ground cumin

1 rounded teaspoon turmeric

1/4 to 1/2 teaspoon Aleppo Pepper or cayenne

1 Tablespoon tomato paste

2.5 cups split red lentils (masoor dal), rinsed well and drained

3/4 teaspoon ground cinnamon

2 Tablespoons tamarind paste (more or less depending on brand) or fresh lime juice

Directions


In a large pot, heat the ghee or oil over medium-high. Add the onion, reduce the heat to medium and cook the onion, stirring occasionally, until golden and a little browned around the edges, 10 to 12 minutes. Reduce heat to medium-low, add the garlic, ginger and cilantro stems. Add a little more ghee or oil if your pot seems dry. Season with a pinch of salt and cook, stirring frequently, until fragrant and softened, 3 to 5 minutes.

Stir in the cumin, turmeric and cayenne and cook until fragrant, about 1 minute. Add the tomato paste and cook in the oil to take off its raw edge and deepen its color, stirring frequently and taking care not to burn the paste, about 1 minute.

Add the lentils and stir to combine. Add 8 cups of water and season with salt (about 1½ tablespoons) and black pepper to taste. Partially cover, raise the heat to high and bring to a boil. Cover completely, reduce heat to medium-low and simmer, stirring occasionally to make sure nothing sticks to the bottom of the pot, until the lentils soften, about 15minutes.

Reduce the heat to low and stir in the cinnamon. Add the tamarind paste or lime juice, 1 tablespoon at a time, tasting as you go to ensure it hits just the right bright and tangy notes to balance the heat. Taste and adjust seasoning as needed, then cover and simmer for 10 minutes more, until all the flavors meld.

Garnish with the reserved cilantro leaves and serve with flatbread or rice, if desired.

Lentil and Chard Soup(Adas bi Hamoud)

~ lisaandfrancescook ~ Leave a comment
Lentil and Chard Soup

Lentil and Chard Soup is one of those traditional soups which each family makes its own. I looked at several recipes for this delicious and nutritious vegan soup before making it. As always, I took what I liked from each to make it my own. Initially I read that it was a Syrian soup, but most of the recipes that I found online said that it was Lebanese. Whatever its origins, Lentil and Chard Soup is tangy from the lemons and chard with enough heft from the lentils and potatoes to make this a meal with some good bread and perhaps a salad or some hummus on the side.

If you are unfamiliar with chard (Swiss chard, Rainbow chard, Silverbeet, Perpetual Spinach) you should make friends quickly. This green, leafy vegetable is loaded with vitamins and as part of a healthy diet, it can help lower blood pressure and combat certain cancers. While in the beet family, chard can substitute in most recipes calling for spinach or kale. You should note that chard takes longer to cook than spinach – around the same time it takes to cook kale.

Winter has finally well and truly arrived in Chicago and we have been having frigid temperatures and snow. My husband and I still take our long, almost daily walks and are undeterred.

Snowy January 2022 Chicago

However, I do love to return home to a pot of soup to warm my insides. It’s like getting a big hug – nothing cozier. Lentil and Chard Soup comes together quickly and easily can be doubled to feed a crowd.

For another delicious way to prepare chard, try:

Swiss Chard Sauté

Lentil and Chard Soup

Recipe

Yield: About 8 servings

Ingredients

Lentil and Chard Soup

1.5 cups of brown or green lentils, rinsed well and drained (I like Pardina lentils because they hold their shape when cooked.)

4 cups vegetable stock

4 to 6 cups water (or more stock)

2 bunches of chard (any variety), cleaned and coarsely chopped

5 medium potatoes, peeled and cubed (I like Golden potatoes)

7 garlic cloves, peeled and finely chopped

1 large onion, chopped

2 – 3 Tablespoons EVOO

Up to 1 cup of freshly squeezed lemon juice (Start adding slowly and taste before adding more. The soup should be tangy from the lemon.)

Heaping 1/2 Tablespoon (1.5 teaspoons) dried mint

3 teaspoons ground cumin

A good dash of ground cinnamon

A handful of fresh cilantro (coriander leaves), chopped

kosher salt and pepper to taste

Directions

In a large skillet, heat the olive oil on medium heat. Add the onions and 1/2 teaspoon salt. Sauté, stirring occasionally, for about 10 minutes, until the onions begin to be golden. Add the garlic and continue cooking for 3 more minutes – just to mellow out the garlic.

Lentil and Chard Soup

In a large pot, add the lentils, potatoes, stock and water if used. At this point, just add about 8 cups of liquid. Bring to a boil over medium heat. Skim off any scum that rises to the top. Then add 1 teaspoon of salt. Stir through. Add the chard, onions, garlic and cumin. Give a good stir. There should be enough liquid to cover the potatoes and lentils by 2 inches. Add more water as needed. Partially cover the pot and lower the heat to a simmer. Cook until the potatoes and lentils are tender. This will take anywhere between 20 to 30 minutes.

Lentil and Chard Soup

Add the lemon juice, cinnamon and mint and taste to see if you require more salt. I didn’t. Add the cilantro just before serving.

Sweet and Sour Cabbage Soup

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Sweet and Sour Cabbage Soup

Cabbage often gets a bad rap, but this luscious soup just might change your mind. And best of all is that it keeps getting better, so go on and make it ahead for the week! The mercury is down and the winds have picked up here in Chicago. So what is more delicious on these cold darker days than a nourishing bowl of soup and some good bread. And the smell of this cabbage will lure you in – not have you heading for the hills.

I have made this soup for decades, but never actually wrote down the recipe before. So this blog is giving me the opportunity to not only save it for myself, but to pass it on. The origins of the soup are Eastern European, where my family came from. Since they were poor and living in a shtetl, it is doubtful that there would have been much meat in this soup. Therefore, it was not the star, but rather a flavoring. And it is likely that water was used instead of stock. I look on my version as a salute to my grandparents, but not a slavish rendition.

Sweet and Sour Cabbage Soup

This is not one of my vegan recipes. But the meat could be left out and vegetable stock could sub for beef stock. It won’t be quite the same, but because of the many layers of flavors built in, a vegan version would still be delicious. While I rarely eat meat these days, small amounts are welcome occasionally in these colder months along with a little extra fat – in my food, not on me! I have not tried making Sweet and Sour Cabbage Soup with one of the newer meat substitutes available, but if someone out there would like to try it, I’d love to hear how it turns out.

Sweet and Sour Cabbage Soup

Below is my recipe, but it should be seen as a guide rather than as an absolute. Measurements in these things are a suggestion and can be adjusted to suit individual tastes. You will notice that rather than using a roux or other thickeners, I use ginger snaps. The snappier the better! Not only do they thicken the soup as they dissolve but they also add that warmth and spiciness that cuts through the richness of the beef, if used, and makes this soup interesting. So when looking for ginger snaps, please don’t go for really sweet cookies.

Some recipes use apple cider vinegar or sour salt (citric acid) to achieve the sour part of the taste profile. I tried the apple cider vinegar but found that I needed fresh lemon juice to gain the punch and proper balance to suit my palate. I have also successfully used sour salt.

This soup of humble origins will warm your soul – guaranteed. And the intoxicating aroma will make your house smell like fall. Thoughts of cuddling on a couch or in front of a fire won’t be far behind.

If I am feeling especially ambitious, I will bake a pumpkin, apple or pecan pie for dessert. But a lovely fruit crumble, Brown Betty or baked apple with zabaglione also would raise this to another level as a special dinner. And don’t forget the bread!

Recipe

Yield: About 10 servings

Ingredients

1 medium head of green cabbage – about 2.5 pounds that has been quartered, cored and thinly sliced

4 to 5 medium carrots, peeled and cut into medium chunks or thick circles

2 Tablespoons neutral oil like canola or sunflower

About 2 pounds of short ribs of beef, chuck roast or beef shank, if using

1 large onion, peeled, halved and thinly sliced

14.5 oz. can of diced tomatoes

2 Tablespoons tomato paste

1 large bay leaf or 2 smaller

About 10 whole cloves plus optional additional ground cloves

kosher salt and freshly cracked black pepper to taste

1.5 teaspoons ground allspice

1 to 1.5 cups of raisins

3 Tablespoons of dark or light brown sugar

Juice of 1 to 3 juicy lemons or a mixture of apple cider vinegar and lemon juice

About 12 cups of stock/water/bouillon or some mixture thereof. (I used 4 cups of unsalted beef stock, 2 bouillon cubes and the remaining 8 cups were water.)

12 to 20 ginger snaps – 2-inch diameter, depending on how thick you like your soup

Directions

If you are using meat and are making this ahead: generously salt and pepper the meat and place in a glass or stainless container or a heavy duty plastic bag. Allow to sit in the fridge ideally overnight but for at least 4 hours. Remove from the fridge about 30 minutes to an hour before cooking. (Okay, so that is the ideal and I did do it this time, but plenty of times I have made this and simply took my meat out about 30 minutes before cooking, salted it and then cooked. You will have delicious soup either way, but the meat that is salted overnight remains moister and more tender when cooked.)

In a large stockpot, add the 2 Tablespoons of oil and heat to a shimmer. If using meat, add it now. Do not move the meat around, but allow it to sear and brown well on each side. The first side takes about 5 minutes. Then using tongs, turn the pieces of meat over. The subsequent sides will take about 2 to 3 minutes each. When the meat is crusty and well-browned, remove the meat to a plate or bowl. If there is a lot of excess fat in the pan, drain it off, leaving the brown bits and about 1 Tablespoon of the oil.

Now add in the onions and 1 teaspoon of salt. Allow the onions to soften and begin to lightly brown. This should take about 8 minutes.

You will now add the bay leaf, whole cloves and 1 teaspoon of ground allspice and tomato paste. Stir through the onions.

Add in the sliced cabbage and carrots and the canned tomatoes. It will look like a huge amount but the cabbage cooks down. As well as you can (tongs probably are easiest for this task), mix everything through with the spices, onions, tomatoes and tomato paste. You can add the stock to make it a bit easier to mix things. Layer in the meat if using and the remaining water with bouillon or additional stock.

Bring to a boil with the pot uncovered. Give a good stir, cover the pot and reduce the heat to a simmer. Cook for 2 hours or until the meat, if using, is starting to fall off of the bone.

Open the pot and give it a stir. Now add in your raisins and ginger snaps and mix through. Re-cover the pot and cook for another 15 minutes.

You are ready to add in the brown sugar and lemon juice to achieve that perfect sweet and sour balance. Start slowly. You can always add more but you cannot take it away once added. Taste and adjust your seasonings to your personal palate, adding more salt, pepper and allspice as required. Because I add raisins and ginger snaps, which do have some sugar, my brown sugar to lemon juice ratio is less than other recipes which tend to do 1 to 1. You decide for yourself how sweet or sour to make it.

Now enjoy!

This soup keeps well for several days and only gets richer with gentle reheating. It should also freeze well.

Winter Squash Lentil Soup

~ lisaandfrancescook ~ 5 Comments
Winter Squash and Lentil Soup

This nutrient dense soup is packed with umami and has a gorgeous color for a delicious, satisfying vegan meal. I could just as easily have called it a stew – it is that thick and hearty! While I might be a bit sad to see the days getting shorter, I always look forward to wearing my fall clothes and eating the wonderful variety of winter squashes and root vegetables. And unlike summer squashes, having winter squashes is like having money in the bank. Kept in a cool, dry place, they will last for weeks or even months. They really were a saving grace during the worst of the pandemic when we tried to only shop once every few weeks.

It’s true that it can often be dreary outside at this time of year, but our food can still be filled with color and flavor. This Winter Squash Lentil Soup has everything going for it in a one-pot meal. Add some bread and maybe a nice glass of wine or some herbal tea and happily call it dinner. Though I would never eschew a nice green salad, it isn’t actually necessary. The kale, chard or spinach that is added at the end will give you more than enough greens and is a beautiful contrast to the bright orange of the squash, carrots and turmeric.

I came across a recipe that looked appealing when I was surfing for ways to use up some lovely squashes I had picked up at the farmers’ market.

Winter Squash Lentil Soup

Nowadays, of course, many large supermarkets also have a good variety of winter squashes available. And I make a delicious curried butternut squash soup every Thanksgiving. But I had never thought about adding lentils before. As I have mentioned in several posts, my husband and I are eating a largely vegetarian diet these days, although we have no plans to give up meat altogether. It does mean, though, that I try to be very conscious of adding in plant protein whenever I can.

The original recipe looked good to me but I wanted to make some changes – as is my wont. So below is the recipe as I made it and it’s wonderful. However, while I used Red Kuri Squash, just about any other orange-fleshed squash would work here. Butternut, carnival or pumpkin squashes all would be delicious. I also chose to go with a chana dal or yellow split pea rather than the green or brown lentils called for in the original. Part of the reason was to maintain that gorgeous color, but I also love that the chana dal maintains its bite even with a long cooking. I always use it 50/50 in my green split pea soup for that reason. If you don’t have them, pretty much any lentil will do.

Not only can you control or adapt the soup to what you have on hand, but you can also decide if you are going for a mellow curried flavor or one that is more spicy. And if you don’t like peanut butter, you can substitute cashew butter or even almond butter. Fall and winter not only bring out the beautiful squashes but also the heartier greens. Dino or lacinato kale, Swiss chard in all of its varieties, collards, mustard or turnip greens. I happen to love beet greens, but it is difficult to come across really nice ones where I live and many grocery stores actually throw them out before they are ever seen by customers.

This hearty soup comes together pretty quickly, making it a nice anytime soup. And while it is rare for me to buy pre-chopped squash, if you are really in a pinch for time, many grocery stores do offer that option. Winter Squash and Lentil Soup can be made ahead and refrigerated. Just gently warm it and add the greens before serving, allowing them to just wilt.

This is a soup to enjoy throughout the fall and winter. It will banish the drears away.

Recipe

Winter Squash and Lentil Soup

Yield: About 6 servings

Ingredients

Winter Squash Soup

1 Tablespoon oil (Canola, coconut or EVOO)

3 cloves of garlic, peeled and minced

1 Tablespoon of freshly grated ginger

1 yellow onion, peeled and chopped – about 2 cups

1 large carrot, thinly sliced or diced

1 winter squash, about 2 pounds, peeled and cubed (about 6 cups)

1 Tablespoon yellow curry powder (hot or not or a mix)

1 teaspoon ground turmeric

1 15 ounce can of coconut milk – full fat, preferably

4 cups of vegetable broth

1 cup of chana dal or yellow split peas (green or brown lentils will work but the color won’t be as lovely), rinsed well and sorted. If your lentils are older, give them an overnight soak. Drain them before using.

3 Tablespoons natural peanut butter without any sugar – smooth or chunky

1 teaspoon kosher or sea salt

Freshly cracked black pepper to taste

2 good handfuls of baby spinach or kale

Optional Garnishes

Chopped fresh cilantro or parsley

Chopped roasted peanuts or cashews

Sing Bhujia Masala Peanuts

Chakri

Fresh lime

Directions

Add the oil of choice to a largish pot or Dutch oven. Heat to medium high and add the chopped onions and salt. Sauté for 3 to 5 minutes or until they begin to soften. Add the turmeric powder and curry powder and stir through for 30 seconds to bloom the spices.

Now add the squash, carrot, lentils, garlic and ginger and stir everything well, coating all of the veg with the spices.

Stir in the coconut milk, peanut butter and vegetable broth. Mix well and add in the cracked black pepper.

Bring the soup to a boil, then partially cover the pot, reduce the heat to a simmer and cook for 45 minutes to an hour.

If you are making this ahead, allow the soup to cool a bit. Using an immersion blender, partially blend the soup. You want to still see some of the chunks of squash. This can also be done in a standing blender. In that case, only blend about 3 cups. Be VERY careful if the soup is hot. Cover the top of the blender with a kitchen towel and do not overfill the blender. Start on a low speed to prevent the hot liquid exploding out the top.

Just before you are ready to serve, make sure that the soup is hot and add in your greens of choice. Depending on the kind of greens you are using, they may take as little as 3 minutes to wilt (spinach) to more like 20 minutes (collards). I used a Dino kale (lacinato kale) and gave it about 8 minutes. Garnish and enjoy! Leftovers can be refrigerated and will last about a week.

Lasagna Soup

~ lisaandfrancescook ~ 1 Comment
Lasagna Soup

Lasagna Soup is the cure for the autumn drears that I need NOW! Easy comfort food in a single pot. Fall can be the most beautiful season. The trees are sporting their colorful adornment before the leaves dance off until the spring. The days can be beautifully crisp and clear, making walks in forest preserves a delight. OR, it can be grey, dreary and damp like it has been this whole week, making getting out of bed a major achievement.

These are the days that make me hunker down, burying my head in a good book with a pot of delicious soup bubbling on the stove. This easy Lasagna Soup gives me everything I need to conquer the drears. And it can be vegan or beefy and cheesy or something in between, made with ground turkey. With just a few swaps (included below) this comforting soup can make anyone happy. I mean, who doesn’t love a good lasagna – in a fraction of the time?!

I love a good lasagna and my mother made one of the best. But even with the no-boil lasagna pasta now available, it’s still a bit of a production. This soup won’t replace lasagna when I have the time and inclination to make it, but it definitely gives me a lot of that satisfaction in a much easier, quicker format.

When deciding to make this soup, I checked out a bunch of different recipes. It’s one of those things that wasn’t there a week ago and now is EVERYWHERE. Since most of the ingredients are pantry staples, it’s the kind of thing that can be made without a run to the grocery store. And thanks to the pandemic, don’t most of us have great pantries and a few things like ground beef, turkey or vegan crumbles in our freezers?

So if you are ready to rise above the autumn drears or simply just want a bowl of warming comfort, give this a try.

Recipe

Lasagna Soup

Servings: 4 to 6

Ingredients

Lasagna Soup

1 Tablespoon of EVOO

1 large yellow onion, peeled and medium diced

2 to 4 garlic cloves (I use 4), peeled and minced

4 cups of broth (Vegan, chicken or beef)

2 Tablespoons tomato paste

24-ish ounces of marinara sauce OR 24 to 28 ounces of diced tomatoes (preferably fire-roasted)

1.5 teaspoons each: dried oregano, basil, onion powder

1 teaspoon dried thyme

1 teaspoon kosher salt or to taste

1/4 teaspoon freshly cracked black pepper or to taste

1 Tablespoon balsamic vinegar)

13 ounces (390 g) soy veggie crumbles or vegan ground “meat” or 1 pound of ground beef or turkey

About 3 cups of roughly diced fresh mushrooms (button, baby bellas or cremini (They lend umami and great mouthfeel, especially if you are going with the vegan version.)

8 to 10 ounces of dried lasagna or Gigli pasta

About 2 big handfuls of fresh spinach (Optional but recommended) or thawed frozen spinach with extra liquid squeezed out

Lasagna Soup

Optional Garnishes

If you are not making this vegan, you can add a dollop of ricotta cheese or parmigiana before serving.

Ribbons or torn fresh basil leaves or chopped flat-leaf parsley

A few chili flakes if you want this spicier

Directions

Heat the oil in a large, heavy pot over medium high heat. Add the onion and sauté until just becoming golden, about 7 minutes. If the onion seems to be sticking you can add a splash of water or red wine to deglaze.

Once the onion is golden, add the garlic, tomato paste and spices and cook for 1 to 2 minutes more. (If using, you could also add the chili flakes here instead of as a garnish.)

Next add the ground meat or meat substitute along with the mushrooms, if using and cook for about 5 minutes or until much of the mushroom moisture evaporates. The mushrooms add a “meatiness” of their own. My mushrooms were very fresh and actually had almost no additional moisture, so I cooked them down enough to just begin to soften.

Lasagna Soup

Add the marinara sauce or canned tomatoes, vinegar and the broth. Bring everything to a boil and then add the noodles. Cook for 8 to 10 minutes or until the noodles are al dente. Stir in the spinach until wilted, if using. Remove from the heat, garnish and enjoy! A great crusty garlic bread or focaccia and some nice red wine wouldn’t go amiss.

NOTES:

This recipe will produce a wonderful cross between a thick soup and a saucy pasta. If you have left-overs, you likely will need to add some liquid when you go to reheat it. We are not vegan so I did serve the soup with some real cheese. However, I have been googling and there are a number of pretty simple recipes for all kinds of vegan cheeses should you wish to go that route and they are not readily available in your local stores. Some are made with cashews and others with soy milk. Some day, simply out of curiosity, I may try one or two.

Moroccan Chickpea Soup (Harira)

~ lisaandfrancescook ~ Leave a comment
Moroccan Chickpea Soup (Harira)


Moroccan Chickpea Soup (Harira) is hearty and fragrant – a soul-satisfying one-dish meal. There are many versions of this soup – some with meat and others like this one, which is vegan. In some families it is traditional to serve this as the “break-the-fast” meal following Yom Kippur. But it could and should be enjoyed throughout the fall and winter. This is a make-ahead meal that only improves with a bit of age.

To show how vastly different our family traditions can be, my family’s break-the-fast meal was always bagels, lox and smoked fish. We came from New York via Russia Poland. But the truth is that I actually don’t like lox and smoked fish in the Midwest just doesn’t cut it for me. So, as I have with much of our diet during the rest of the year, I have adopted a more Middle Eastern/Mediterranean/South Asian food culture. And a heavily plant-based diet.

I came across a version of this soup on the Jewish Food Society website. It’s a wonderful site that has made it its mission to collect stories and recipes of the myriad Jewish communities across the globe. These are recipes that have been passed down through the generations, but which might have so easily been lost. Because so many of these families were forced from their homes under terrible conditions, it was easy for these unwritten treasures to have fallen by the wayside. While I have found that the recipes on the site are not always easy to follow, especially if you are a novice cook, the family histories alone make the website worth a visit.

While we Jews lived among the local communities, we also remained outside of them, keeping to our own traditions. Local cuisine was adapted to meet the laws of kashrut. Harira, Moroccan Chickpea Soup is a perfect example. Moroccan Muslims would eat harira to break the fast on Ramadan. Whereas many Jews ate it to break the fast on Yom Kippur.

The original recipe for this harira uses fine egg noodles and since I am not a vegan, I did as well. However, there is no reason why an angel hair pasta or spaghettini couldn’t be used instead. That is the only change required to make this wonderful soup vegan.

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Moroccan Chickpea Soup (Harira)

If you choose to cook your own soaked chickpeas as I have done, you need to start the process the night before. If you prefer to use canned chickpeas, you can still make a delicious and hearty soup. I happen to enjoy cooking my own beans and use the liquid from the cooking process to replace most of the water called for in the recipe. It adds an extra level of nourishment and flavor and helps to further thicken the soup. Unless you are using organic canned beans, however, I would not recommend using the liquid. You could use water, as called for, adding a vegetable bouillon cube or you could use a vegetable stock.

After I had decided to make the recipe I found from the Jewish Food Society, I came across another version from My Jewish Learning, The Nosher. So I ended up doing what I usually do and took the elements that I liked best from both and then tweaked it!

My sister-in-law is from Morocco and I asked what her family’s tradition was for breaking the fast. She told me that their tradition was to eat an egg-drop soup before the fast and cake to break the fast, followed by a full meal. So whatever tradition your family follows – or if you are starting a tradition of your own, I definitely encourage you to fit this wonderful and incredibly soul-satisfying soup in there somehow.

For a version of harira with lamb: Harira – Moroccan Chickpea and Lamb Soup

Recipe

Yield: 6 servings

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Moroccan Chickpea Soup (Harira)

Ingredients

1 cup dried chickpeas, soaked overnight and drained OR one 15 oz. can of drained chickpeas

4 Tablespoons olive or a neutral oil like Canola

3 medium carrots (or 2 large), peeled and cut into small dice or rounds

2 stalks of celery, diced

1 large onion, diced

4 large garlic cloves, minced

1 Tablespoon Harissa paste, or to taste (I used 2 Tablespoons of a milder Harissa and added a few crushed red chili flakes)

2 teaspoons ground turmeric

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground coriander

1/2 teaspoon freshly ground black pepper

2 Tablespoons tomato paste

1 cup brown lentils OR 1/2 cup red lentils and 1/2 cup brown or green lentils, rinsed

4 large or 6 medium tomatoes, roughly chopped (If making this in the winter, use canned tomatoes, about 28 oz. can)

3 cups fine egg noodles OR angel hair pasta broken into thirds (About 4 to 5 oz. depending on the kind of noodle that you use)

8 cups of vegetable stock, OR water with a couple of bouillon cubes OR the cooking liquid from the chickpeas plus additional water

Juice of 1/2 a lemon

A large handful of cilantro and/or parsley, stems and leaves roughly chopped

Directions

If you are cooking your own soaked chickpeas, place the drained chickpeas in a pot with 1 teaspoon of salt and 4.5 cups of water. Bring to a boil and skim off any white foam. Cover and cook for 50 minutes at a simmer.

In a large pot, add 4 Tablespoons olive or Canola oil. Add the chopped onion, carrot and celery and cook for about 6 minutes on medium high heat or until softened. I like to add 1 teaspoon of salt here. I will probably add more later since it is a big pot of soup. However, if you are using broth or bouillon and depending on your Harissa, you might not need much more salt. You can always add it but you cannot easily remove it!

Once the veggies are softened, add the garlic and cook for 1 to 2 more minutes.

Now add the Harissa, turmeric, ginger, cinnamon and black pepper and stir through to coat everything well. Cook for 1 minute and then add the tomato paste to the bottom of the pot. Stir and cook for another 2 minutes.

If you are using your own chickpeas you can add them to the pot. I find that when I cook chickpeas myself, they retain their shape and bite even when cooked longer. If you are using canned chickpeas, you will add them in later. Your lentils are also added now. Give everything a good stir to coat with the spices and tomato paste.

Next add the tomatoes, broth, water or liquid from the chickpeas, the chopped stems of the parsley and/or cilantro. Don’t worry if there are some leaves in there as well. Increase the heat to high and bring to a boil. Partially cover the pot and reduce the heat to a simmer. Cook, stirring occasionally for 1 hour. This can be done ahead.

When you are ready to eat, return the heat to a boil and add the noodles and canned chickpeas, if using. Simmer for 15 minutes. Taste and check your seasonings. The soup should be very thick, almost stew like. If you want it thinner then add more liquid. Add the juice of 1/2 of a lemon. Garnish with the chopped parsley/cilantro leaves.

Enjoy!



Beet and Tomato Gazpacho

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Beet and Tomato Gazpacho

Enjoy Beet and Tomato Gazpacho – a feast for your eyes and your palate. August is the time to make tomato-based gazpacho. Gardens and farmers markets are resplendent with this juicy, ripe, flavorful fruit. While there is no “ONE” gazpacho, I have simply had too many that tasted more like a Bloody Mary than a true gazpacho. And this delightful cold soup should never be eaten out of season. Isn’t part of the joy in these foods that they are only available for a limited time?

Every summer my mother would make a delicious gazpacho. And I also enjoy some of the less traditional gazpachos without a tomato base, like this green gazpacho. One year our family took a trip to Spain and I recall with fondness the gazpacho that we ate in a former bull-fighting ring. It was garnished with prawns and the texture of the soup was velvety smooth and so refreshing on a very hot day. Every region in Spain has their version. You might wish to try this Andalusian Gazpacho.

The recipe is from the wonderful Martha Rose Shulman. She was inspired by the Spanish Michelin-starred chef, Dani Garcia. The color alone of this gazpacho makes it worth making. The beets that I roasted stained everything this glorious color!

Beet and Tomato Gazpacho

Where some gazpachos that I have had can be very spicy or sharp, this one is not. But don’t mistake smooth for dull or boring. Far from it! No single ingredient overpowers or catches in the back of your throat. But each element blends and compliments the other perfectly. For maximum flavor, make this Beet and Tomato Gazpacho the day before and allow it to thoroughly chill, adjusting the salt before serving. Chilled dishes tend to require more salt than you might otherwise use. There may be a bit of separation after the gazpacho sits in the fridge. Just give it a good stir and you are good to go.

This is not a difficult soup to make, but it does need a good blender to achieve the correct texture. The good news is that you do not have to peel the tomatoes – something that I hate doing. And while you probably could make this with prepared beets that are available at your grocery store, this is the time to roast your own beets. Roasting is very easy and if the beet greens and stems are in good shape, you can use them to make selka, a delightful and healthy Moroccan salad.

Serve this as a first course for dinner or as a light lunch with a crusty bread and a nice glass of wine.

Recipe

Beet and Tomato Gazpacho

Yield: About 6 servings

Ingredients

Two 1/4-inch thick slices red or white onion

1 large roasted beet

1 Persian cucumber or half of a seedless English cucumber, peeled and cut into chunks

2 pounds of ripe tomatoes (about 6 medium), cored and cut into chunks

2 stalks of celery or fennel, coarsely chopped

2 large cloves of garlic, halved and the green germ removed from the center (This removes any bitterness)

2 Tablespoons sherry vinegar

3 Tablespoons EVOO

Salt to taste (Start with 1.5 teaspoons)

1/2 to 1 cup of ice water, as needed for texture and consistency

For Garnish

1/2 cup diced cucumber

Slivers or ribbons of fresh mint leaves

Directions

Place the onions in a bowl and cover with cold tap water. Add a few drops of vinegar (Distilled or cider is fine – don’t waste the more expensive sherry vinegar here. By doin this, you are just softening any harshness that the onion may have.) Allow this to sit while you prep everything else. Then drain and rinse and cut into about 4 pieces.

Place all of the vegetables in a large bowl and mix to distribute them throughout. Working in two or three batches, blend all of the ingredients except for the garnishes in a blender until smooth. Add the water as needed to achieve the consistency and texture you want. It should be a silky puree. Then put all of the soup in a container and chill for at least 4 hours. However, it is better if allowed to chill overnight. Garnish and serve.

Creamy Mushroom Soup

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Creamy Mushroom Soup

This Creamy Mushroom Soup is simple, satisfying and sophisticated. Delicious! I came across this recipe just in time. I made it when the temperatures were in the negative numbers (that’s below zero Fahrenheit, guys) we needed soup – hot, soothing, yummy soup.

However, now that we have had a bit of a warm-up and some hopeful signs of Spring, I still want this soup. And this Creamy Mushroom Soup will be delightful in the fall, winter and spring. I tend to move into cold soups in the summer, but this one is light enough that I might just give it a try.

Creamy Mushroom Soup came together quickly and luckily I had all of the ingredients on hand. It can be prepared ahead if you like, but is ready in less than an hour. I served it with a wonderful rustic bread that I had made, a lovely, bright salad and some ripe cheese. A glass of a delicious red wine was the perfect complement. After this, we only had room for some wonderful Clementines which seem to be at their best right now. Citrus fruits are winter’s sunshine. Juicy, bright with just the right amount of tang.

Mixed Salad

While not vegan, this recipe is vegetarian unless you choose to use chicken stock for the liquid. If you did want to make it vegan, I could see adding some cooked, pureed cauliflower, full-fat coconut milk or silken tofu to replace the cream. It wouldn’t be exactly the same but should be pretty close to the right mouthfeel, texture and taste. If you try it, let me know how it works out.

Onion Nigella Caraway Rustic Bread

Now my husband and I ate this as our main course, but it is simple enough to make and elegant enough to be served as a first course as well.

There are many different kinds of mushrooms – both fresh and dried – available these days. The dried porcini have a meaty texture when rehydrated and a robust flavor. And I used 1 pound of baby bella mushrooms, but cremini or even mixed mushrooms should all work. Each different kind will change the flavor somewhat, but they all should make for an interesting soup. The addition of a good glug of sherry at the end is a suggestion, but one that I strongly encourage. It just elevates the flavors.

I didn’t do this, but….. if you really want to tart things up, you could add a dollop of crème fraiche with a few chopped chives sprinkled on top just before serving. However you decide to serve this delicious soup, do make it soon. Any leftovers can be refrigerated and gently reheated.

Recipe

Yield: 4 to 6 servings

Creamy Mushroom Soup

Ingredients

1 ounce dried porcini mushrooms

1.5 cups boiling water

2 shallots or 1 medium yellow onion

2 cloves of garlic

4 Tablespoons of butter (or buttery vegan spread)

1 pound cremini or baby bella mushrooms, sliced

1.5 teaspoons kosher salt

1/4 teaspoon freshly cracked black pepper

3 Tablespoons unbleached, all-purpose flour

4 cups low sodium or unsalted vegetable or chicken broth

2 Tablespoons soy sauce or tamari

2 teaspoons dried thyme

2 bay leaves (fresh or dried)

1/2 cup heavy (double) cream

A good glug of dry sherry (Optional, but highly recommended)

Directions

  1. Place 1 ounce dried porcini mushrooms in a medium heatproof bowl and cover with 1 1/2 cups boiling water. Soak until mostly softened, at least 15 minutes, but longer is fine. Meanwhile, finely dice the shallots or onion and mince 2 garlic cloves.
  2. Melt 4 tablespoons unsalted butter in a Dutch oven or heavy-bottomed 3 quart or larger pot over medium heat. Add the onion, garlic, and 1 pound sliced fresh mushrooms. Season with 1.5 teaspoons kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally until the mushrooms are softened and have released their juices, 10 to 12 minutes.
  3. Line a fine-mesh strainer with 2 layers of cheesecloth. Pour the soaked mushrooms through the strainer into a measuring cup or bowl. Reserve the liquid and coarsely chop the mushrooms (leave behind any grit trapped in the cheesecloth).
  4. Sprinkle 3 tablespoons all-purpose flour into the pot and stir to coat the vegetables. Cook until lightly browned, stirring regularly, about 2 minutes. Pour in 4 cups low-sodium vegetable or chicken broth and scrape the bottom of the pot with a wooden spoon.
  5. Stir in the reserved soaking liquid from the mushrooms, the chopped porcini mushrooms, 2 tablespoons soy sauce, 2 teaspoons dried thyme, and 2 bay leaves. Bring to a boil. Reduce the heat to low and simmer partially covered until the flavor is developed and the soup is slightly thickened, about 30 minutes.
  6. Remove and discard the bay leaves. Transfer about 2 cups of the soup to a blender or food processor and purée until smooth. Stir the purée back into the pot. Remove from the heat and stir in 1/2 cup heavy cream.