Category Archives: Super Soups

August 11, 2025 · 9:08 pm

Mango Gazpacho

INGREDIENTS:

2 cups. Fresh Mangoes, 1/4 inch diced

1 1/2 cup. Fresh Orange Juice

2 Tbs. Olive Oil, extra virgin

1 ea Cucumber, seedless and cut into 1/4 in. dice

1 sm. Red Bell Pepper, seeded and cut into 1/4 in dice

1 sm. Onion, cut into 1/4 in. dice

2 md Garlic Cloves, minced

1 sm Jalepeno Pepper, seeded and minced (optional)

3 Tbs. Lime Juice, freshly squeezed

2 Tbs Fresh Parsley, Basil or Cilantro, chopped

tt Salt and Pepper, freshly ground

DIRECTIONS:

Process mangoes, orange juice and oil in a food processer or blender until pureed. Transfer to medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refridgerate until ready to serve (can be made several hours ahead.)

Serve with smoked salmon.

Leave a comment

Filed under International Inspirations, Summer Favorites, Super Soups, What's for Dinner?

March 17, 2023 · 5:13 pm

Pho

INGREDIENTS:

2 TBS Avocado or coconut oil

2 cloves Garlic, minced

2 ea Scallions, cut into 1/2 inch pieces

5 slices Ginger

4 cups Homemade bone broth or DKA chicken or beef liquid bone broth or 4 packets of DKA powdered bone broth + 32 oz of water.

1 cup Bok Choy, roughly chopped

1 cup Mushrooms, sliced

2 Tbs Coconut aminos

1/2 tsp Celtic or pink Himalayan salt

1/2 tsp Black or White Pepper, freshly ground

tt Cayenne Pepper, dash

1/2 cup Cilantro Leaves

For Serving (Optional)

Thai Basil

Sriracha Sauce

Mung Bean Sprouts

Lime Wedges

DIRECTIONS:

In a large stockpot, heat oil over medium-high heat. Add garlic, scallions, and ginger, and reduce heat to medium-low. Cook, stirring for 3 to 4 minutes to soften scallions.

Raise heat to medium-high and add broth, bok choy, mushrooms, coconut aminos, salt, black pepper, and cayenne. When soup begins to boil, reduce heat to medium-low and simmer for 10 to 15 minutes.

Add zoodles and cilantro, and remove from heat. Serve warm, with thai basil, sriracha sauce, mung bean sprouts, and lime wedges if desired.

NOTE: most stores sell pre-cut zoodles to save time in the kitchen. If you prefer to make them at home you don’t have to have a spiralizer. There are other methods you can use to make zucchini pasta.

Julienne peelers will give you straight, skinny zoodles; mandoline or old-fashion vegetable peelers produce wide, flat zoodles.

You can try konjack zoodles in the dish for a zero-carb alternative that is very, very close to rice noodle texture and soaks up the fragrant bone broth flavors perfectly.

Leave a comment

Filed under Asian Cuisine, Fall/Winter Favorites, Healthy Lunches, Inspiralized, International Inspirations, Super Soups, What's for Dinner?

July 25, 2022 · 10:59 pm

Chicken Kohlrabi Noodle Soup

INGREDIENTS:

1 1/4 lbs. Chicken Breasts, boneless, skinless, cut into thin slices

2 cups Chicken Broth

1 tsp. Chili Oil

4 each Eggs

1/2 cup Fresh Basil, torn into pieces

2 each Green Onions, cut into 1/4-inch rings

2 1/2 lbs. Kohlrabi

1/4 tsp. Red Pepper Flakes

2 tbs. Reduced Sodium Soy Sauce, divided

2 tbs. Sesame Seeds, toasted

DIRECTIONS:

Place eggs into a small sauce pan and cover with an inch of water. Bring water to a boil, and simmer gently for 6 minutes. Once cooked, place eggs in an ice cold water and allow to cool for 10 minutes. Carefully peel the eggs and place them into a small, re-sealable bag. Add 2 tablespoons soy sauce and gently push out as much air as possible from the bag. Seal and allow eggs to marinade for one hour.

Combine chicken slices with one tablespoon of soy sauce and allow to marinate for 30 to 60 minutes.

Meanwhile, peel the kohlrabi and cut or slice it with a “spiralizer”, vegetable peeler, or mandoline to make long “noodles” (for 4 servings, you should get about 6 cups kohlrabi “noodles”). Set aside.

Bring the chicken broth to a boil in a large soup pot. Add the crushed red pepper flakes, kohlrabi “noodles”, and chicken. Simmer until tender, about 3 to 5 minutes.

Stir in the basil leaves and green onions.

Remove the eggs from the soy marinade and cut in half. Arrange an equal amount of kohlrabi noodles and chicken into four soup bowls, and carefully pour an equal amount of broth over top. Garnish with 2 half eggs, 1/2 tablespoon of sesame seeds, and 1/4 teaspoon of chili oil per bowl.

Tip: Zucchini or radish “noodles” may be used in place of kohlrabi.

Leave a comment

Filed under Asian Cuisine, Chicken Dishes, Fall/Winter Favorites, Healthy Lunches, Super Soups, What's for Dinner?

January 13, 2020 · 6:17 pm

Sardinia Minestron

65D62847-0EBB-4DF4-AABF-94EF951E1BDCINGREDIENTS:

1/2 cup           Dried Fava Beans, peeled

1/2 cup           Dried Cranberry Beans

1/3 cup           Dried Chickpeas

7 Tbs               EVOO

1 Md               Onion, yellow or white chopped (about 1 cup)

2 Md               Carrots, peeled and chopped (about 2/3 cup)

2 Md               Celery Stalks, chopped (about 1/2 cup)

2 tsp                Garlic, minced

1 can               Crushed Tomatoes (28 ounces)

3 Md                Yellow Potatoes, peed and diced

1 1/2 cup         Fennel, chopped

1/4 cup            Italian Flat-Leaf Parsley, chopped

tt                      Basil Leaves, freshly chopped

2/3 cup            Sardinian Fegula, Isreali Couscous or Acini Di Pepe Pasta

1/2 tsp             Salt

1/3 cup           Pecorina Romano, finely grated

DIRECTIONS:

Soak the fava beans, cranberry beans and chickpeas in a large bowl of water for at least 8 hours or up to 16 hours (that is, overnight) Drain in a colander set in the sink. Rinse well.

Warm 3 tablespoons of the olive oil in a large soup pot or Dutch oven set over medium-high heat. Add the onion, carrots an celery; cook, stirring often until soft but not browned, abut 5 minutes. Add the garlic, nd cook until fragrant, about 20 seconds.

Stir in tomatoes, potatoes, fennel, parsley and basil as well as the drained beans and chickpeas. Add enough water (6 to 8 cups) so that everything is submerged by 1 inch.

Raise the heat to high and bring to a full boil. Reduce the heat to low and simmer slowly, uncovered until the beans are tender. Adding more water as necessary if the mixture gets too thick, about 1 1/2 hours.

Stir in the pasta, salt and pepper. Add up to 2 cups of water if the soup seems to dry. Continue simmering uncovered until the pasta is tender. About 10 minutes.

Pour 1 tablespoon of olive oil into each of our serving bowls. Divide the soup amount them and top with 1 tablespoon of grated cheese.

 

 

 

 

Leave a comment

Filed under Comfort Cuisine, Fall/Winter Favorites, International Inspirations, Super Soups, Vegetarian Fare, What's for Dinner?

August 25, 2016 · 4:24 pm

Shoyu Ramen

IMG_3184

INGREDIENTS:

Kombu and Tare

2 pc          Kombu, dried

1/2 cup     Soy Sauce, reduced sodium

2 Tbs        Dry Sake

1 Tbs        Mirin

Pork and Stock

1 1/2 lb     Boneless Pork Shoulder

tt               Kosher Salt and Black Pepper, freshly ground

2 Tbs        Vegetable Oil

2 lbs         Chicken Necks, Backs or Wings

2 lb           Pork Spareribs

2 bc          Scallions, chopped

2 ea          Carrots, peeled, cut into pieces

1 hd          Garlic, halved horizontally

1 pc           Garlic, peeled, sliced

1/4 cup     Bonito Flakes

Ramen and Garnishes

3 lg            Eggs

6 pk          5 oz Thin and Wavy Ramen Noodles, Fresh (or six 3-oz packages dried)

1/2 cup     Menma (fermented bamboo shoots)

6 ea           Scallions, sliced thinly

3 ea            Toasted Nori Sheets, torn in half

tt                 Chili Oil, Toasted Sesame Oil and Shichimi Togarashi (for serving)

DIRECTIONS:

Kombu Dashi and Tare

Two Days Ahead: For the dashi, combine kombu and 4 quarts of cold water in a large bowl. Cover and let sit at room temperature at least 8 hours and up to 12 hours. For the tare, combine soy sauce, sake, and mirin in a small bowl; cover and chill.

Pork and Stock

One Day Ahead: Season pork shoulder with salt and pepper. Roll up and tie with kitchen twine at 2″ intervals. (This helps keep the meat intact while cooking and makes round, compact slices.)

Heat oil in large heavy pot (at least 8 quarts) over medium-high heat. Cook pork shoulder turning until brown all over, 10-12 minutes. Add chicken, spareribs, scallions, garlic, ginger and bonito flakes. Remove kombu from the dashi; discard. Add as much kombu dashi as will fit in pot once liquid is boiling (reserve remaining dashi.) Bring to a boil, reduce heat and simmer, skimming the surface occasionally and adding remaining dashi as liquid reduces, until pork shoulder is tender and stock has reduced to about 2 quarts, 2 1/2 to 3 hours.

Remove pork shoulder from the stock and let cool. Wrap tightly in plastic and chill until ready to use. (Chilling pork will make it easier to slice.) Strain stock through a fine-mesh sieve into another large pot or a large bowl or container; discard solids (including ribs and chicken.) Cover and chill.

Ramen and Garnishes

Bring a medium pot of water to a boil. Carefully add eggs one at a time and boil gently for 7 minutes. (Egg yolk should be shiny yellow and almost jammy; egg white should be just set.) Drain eggs and transfer to a bowl of ice water to stop cooking; let cool. Peel; set aside.

Remove string and thinly slice pork; cover and set aside.

When ready to serve, bring stock to a simmer; it should be very hot. At the same time, cook noodles in a large pot of boiling water according to the package directions until al dente; drain (no need to salt the water, as ramen noodles contain more salt than pasta.)

Just before serving, divide noodles among six deep bowls. Top with sliced pork, placing it off to the side. Add tare to the hot stock and ladle over pork to warm through (stock should come up just to the level of the noodles.)

Place a small pile of menma next to the pork. Halve eggs and place next to the menma. Place a small pile of sliced scallions next to the egg. Tuck half sheet of nori between the side of the bowl and noodles so it’s just poking out.

Serve ramen with chili oil, sesame oil and shichimi togarashi.

Do Ahead: Eggs can be cooked 1 day ahead. Keep unpeeled covered in cool water. Cover and chill.

 

Leave a comment

Filed under Asian Cuisine, International Inspirations, Super Soups, What's for Dinner?

March 7, 2013 · 1:02 pm

Tortilla Soup (aka taco soup)

IMG_4613

INGREDIENTS:

1 cup            Chicken, Beef or Vegetable Broth, low sodium

1 ea                Roma Tomato, halved

1 ea                Carrot, halved

1 ea                Celery Stalk, halved

1 slice            Onion, thin and peeled

1 clove           Garlic, peeled

1 slice             Yellow Squash, thin

1 slice             Red Bell Pepper, thin

1 slice              Cabbage, thin

1 ea                  Mushroom

tt                      Salt and Pepper

1 tsp                Taco Seasoning (or taco sauce)

dash                Cumin

OPTIONAL INGREDIENTS:

1/2 cup             Chicken Breast, cooked

1/2 ea                Jalapeno, fresh

1/4 cup             Olives, pitted

1/4 cup              Corn, canned and drained

2 oz                     Tortilla Chips, baked

Place all soup base ingredients into the Vitamix or other blender in order listed and secure lid – I like to double all ingredients for our family of four.  Select hot soup program.  If adding optional ingredients, select variable 2.  Drop in optional ingredients and blend for an additional 10 seconds.

Leave a comment

Filed under Blender Bests, Fall/Winter Favorites, Super Soups, What's for Dinner?

October 17, 2011 · 10:33 pm

Kabacha Squash Soup

INGREDIENTS:

2#                 Kabacha, Butternut Squash or Pumpkin, peeled, seeded and cut into chunks

12 ea             Squash, medium dice or Shrimp, jumbo and peeled

2 t                 Red Thai, curry paste

4T                 Butter

3 cups            Chicken Stock (homemade preferred)

14 oz             Coconut milk, unsweetened

tt                  Fish Sauce

1 ea               Lime Juice

4 ea               Lime Wedges

1 sm bnch       Cilantro, minced for garnish

INSTRUCTIONS:

Place 3 Tbs of butter in a medium saucepan and turn the heat to medium-high.  When it melts, add the curry paste and cook, stirring for 1 minute.  Add the squash and cook for about 5 more minutes, stirring just until it begins to brown.

Add the stock and cover.  Cook until the squash is tender, 15 minutes.  Stir in the coconut milk and cook for about 5 minutes more, until the squash is very tender.  Carefully puree the squash in a blender with enough of the stock to allow the machine to do its work.  The mixture should be very smooth.  Season with the nam pla (fish sauce) and lime juice.  Keep warm.

Place the dices on the parchment lined pan.  Coat with oil, season and roast or sautee them until tender.  Can use sauteed shrimp as well.

Put 3 diced squash in each of the four bowls.  Cover each with a portion of the soup, then garnish with some minced cilantro.  Serve with the lime wedges.

Leave a comment

Filed under Fall/Winter Favorites, Holiday Menus, Super Soups, Vegetarian Fare, What's for Dinner?

Tagged as , , , ,

October 4, 2010 · 5:24 pm

Butternut Squash Soup with Curry and Shrimp

INGREDIENTS:

2 lbs                      Butternut or kabacha squash or pumpkin (peeled, seeded and cut  into chunks)

12                          Shrimp, medium – large, peeled

2 tb                        Thai yellow (or red) curry paste or powder

3 cups                   Chicken stock

4 Tbs                     Butter

1 can (14 oz)         Coconut milk, unsweetened

1 T                         Nam pla (Thai fish sauce)

1 ea                        Lime juice

4 ea                        Lime wedges

1 sm bunch           Cilantro, minced for garnish

INSTRUCTIONS:

Place 3 tablespoons of the butter in a medium saucepan and turn the heat to medium-high.  When it melts, add the curry paste or curry powder and cook, stirring, just until it begins to brown.

Add the stock and cover.  Cook until the squash is just about tender, 15 minutes.  Stir in the coconut milk and cook for about 5 minutes more, until the squash is very tender.  Carefully puree the squash in a blender with enough of the stock to allow the machine to do its work.  The mixture should be very smooth.  Combine with the stock remaining in the saucepan and whisk until smooth.  Season with the nam pla and lime juice.  Keep warm.

Place the remaining 1 tablespoon of butter in a 10-in skillet and turn the heat to medium-high.  When the butter melts, cook the shrimp for about 2 minutes per side, until pink.

Put 3 shrimp in each of four bowls.  Cover each with a portion of soup, then garnish with some minced cilantro.  Serve with lime wedges.

Leave a comment

Filed under Fall/Winter Favorites, Fish Favorites, Super Soups, What's for Dinner?

July 25, 2010 · 8:41 pm

Tomato-Cucumber Gazpacho

 

Tomato-Cucumber Gazpacho

INGREDIENTS:

5 cups                   Tomatoes, coarsely chopped (about 6 medium)

3 cups                   Tomato based vegetable juice

2 1/2 cups             English Hothouse Cucumber, chopped and divided

1 cup                     Red Onion, chopped and divided

1/4 cup                  Olive Oil, extra virgin

2 tbs                       Fresh Basil, finely chopped

2 tbs plus 1 tsp    Red Wine Vinegar

2 tbs                       Mayonnaise

3 cloves                 Garlic, peeled

2 tsp                       Anchovy Paste

AN                           Parmesan Croutons for garnish

INSTRUCTIONS:

Working in 2 batches, puree chopped tomatoes, vegetable juice, 1 1/4 cups chopped cucumber, 1/2 cup chopped red onion, extra-virgin olive oil, 2 tablespoons chopped basil, red wine vinegar, mayonnaise, garlic, and anchovy paste in blender until smooth. Transfer to bowl. Season gazpacho to taste with salt and pepper. Cover and refrigerate at least 4 hours and up to 1 day.
Stir remaining 1 cup chopped cucumber and 1/2 cup chopped red onion into gazpacho. Refrigerate 2 hours.

Divide gazpacho evenly among bowls.  Garnish with basil and parmesan croutons if desired.

Leave a comment

Filed under Summer Favorites, Super Soups, What's for Dinner?