Jump to content
IndiaDivine.org

Five great soups

Rate this topic


Guest guest

Recommended Posts

Here are five great soups. Our favorites are the Onion and Tomato Soup with Red

Wine, which is our favorite holiday soup, and the Lentil Soup with a hint of

fruit.

 

Enjoy,

 

Shoshana

 

 

 

 

 

Corn and Red Lentil Soup

 

1tb Olive oil

 

2 Onions -- chopped

 

1t Ground cumin

 

1 c Red lentils -- dried

 

5 c Water

 

2 tb Wine vinegar

 

2 choppedtomatoes minced

 

1 md Zucchini -- sliced

 

2 c Corn, fresh or frozen

 

1 tb White miso (optional)

 

pinch Cayenne pepper

 

1 tb Soy sauce

 

 

 

Heat oil in a large soup kettle over medium heat.

 

Saute onions and cumin utnil onions are soft and translucent.

 

 

Add lentils, water, vinegar and tomatoes.

 

Cover and bring toa boil. Reduceheat and simmer, stirring occasionally, until

lentils begin to break apart, about 15 minutes.

 

 

Add zucchini and corn. Continue to cook until zucchini is tender.

 

 

In a small bowl, mix miso and 1/4 cup soup broth until miso is dissolved. Stir

miso mixture into soup along with cayenne and tamari.

 

 

 

 

 

Onion and Tomato Soup with Red Wine

 

1 kg of onions (red are best but yellow will do)

 

11/2 teaspoon dried thyme or 6 sprigs of fresh thyme

 

4 cloves of minced garlic

 

1 can (800 gr) of crushed tomatoes

 

1 /2 teaspoon coarse salt

 

2 cups of dry red wine

 

olive (or other) oil

 

salt and pepper to taste

 

water

 

 

 

1. Boil two cups of water and add 1 teaspoon or 4 branches of the thyme to make

a strong infusion. Let it steep while you cut the onions.

 

2. Peel and half the onions, slice them thinly.

 

3. Heat the oil in a soup pot, add the onions, garlic and coarse salt. Stew

gently, stirring occasionally, until the onions are soft, about 20-25 minutes.

Don’t let them brown.

 

4. Strain the thyme infusion and add it to the onions, together with the

tomatoes, their juice and two cups of water. Cook covered over a medium heat for

15 minutes.

 

5. Raise the heat, add the wine and simmer until slightly reduced. Taste for

salt and season with freshly ground black pepper.

 

A great soup for matza balls.

 

 

 

Quinoa Chowdah with Spinach, Feta, and Green Onions

 

8 c water

 

3/4 c uncooked quinoa

 

2 tsp olive oil

 

2 fresh jalapenos, seeded and minced

 

3 cloves of garlic, minced

 

2 1/2 c potato, diced

 

3/4 tsp salt

 

1 1/4 tsp cumin

 

1/2 tsp pepper

 

1/2 tsp oregano

 

2/3 c green onions, sliced

 

3 c fresh spinach, thinly sliced

 

1 c (4 oz) well crumbled feta cheese (I used a garlic and herb blend)

 

1/3 c fresh cilantro, chopped

 

 

 

Combine water and quinoa in a large pot. Bring to a boil. Cover, reduce heat,

and simmer 20 minutes. Remove. Drain in a colander, reserving cooking liquid.

Add enough water to cooking liquid to equal 6 cups. Set aside.

 

Heat oil in pan over medium heat. Add jalapeno and garlic, cook for 30 seconds.

Stir in potato, salt, cumin, black pepper, and oregano. Cook for 5 minutes,

stirring frequently. Add 6 c cooking liquid, quinoa, and 1/3 c green onions.

Bring to a boil. Reduce heat, simmer 10 minutes or until potato is tender. Stir

in 1/3 c onions and spinach, cook for 3 minutes. Remove from heat, and stir in

cheese and cilantro.

 

Serve and enjoy!

 

 

 

Lentil Soup With A Hint Of Fruit

 

Adapted from " Mollie Katzen's Vegetable Heaven "

 

Preparation time: 45 minutes (10 minutes of work)

 

Yield: 6 to 8 servings

 

 

 

2 cups red or brown lentils, rinsed and picked over

 

8 cups water (maybe more)

 

2 cups minced onion

 

2 teaspoons ground cumin

 

2 teaspoons dry mustard

 

2 tablespoons minced garlic

 

1 cup minced dried apricots

 

1 1/2 to 2 teaspoons salt (to taste)

 

3 to 4 tablespoons balsamic vinegar (or, to taste)

 

Black pepper and cayenne to taste

 

 

 

OPTIONAL GARNISHES:

 

Extra slivers of dried apricot

 

A drizzle of yogurt

 

A sprig or two of cilantro or parsley

 

1. Place the lentils and water in a soup pot or Dutch oven and bring to a boil.

Cover, lower heat to a simmer, and cook for about 15 minutes. Add the onion,

cumin, and mustard, and continue to simmer, covered, until the lentils are very

soft (about 15 more minutes). Add small amounts of additional water, if it seems

too thick.

 

2. Add the garlic, apricots, and salt, cover, and let sit for another 15 minutes

or so. Stir in the vinegar, black pepper, and cayenne to taste (and correct the

salt too, if necessary). At this point the soup will keep for several days.

 

Heat gently just before serving, and serve hot, topped with a few slivers of

dried apricot, a drizzle of yogurt, and a sprig of cilantro or parsley, if

desired.

 

Moroccan Pumpkin And Split Pea Soup

 

Sweet and spicy, smooth and textured, this golden soup is quite special in its

own right...besides being a traditional soup for Moroccan Jews to eat on the

feast night of Rosh Hashana. Serve hot to 8 as the first course of a robust

earthy meal. Also nice with a sandwich for lunch.

 

1 1/4 cups yellow split peas

 

1 large onion, chopped

 

10 cups chicken stock

 

1/4 cup olive oil

 

1 teaspoon cinnamon

 

1/4 teaspoon ground ginger

 

1/4 teaspoon saffron, heated and crumbled

 

6 cups (about 3/4 pounds) peeled, seeded, and cubed pumpkin (even better,

butternut or another winter squash)

 

salt and pepper to taste

 

Garnish: minced parsley

 

In a large pot, bring the stock, split peas, and onion to a boil, reduce heat

and simmer, partially covered, for 30-40 minutes. Stir in the oil, cinnamon,

ginger, saffron, and squash cubes. Bring to a boil, reduce heat, and simmer

partially covered for about an hour, stirring occasionally. The squash will be

beginning to fall apart and it and the peas will be tender. Season to taste with

salt and pepper. Ladle into bowls. Garnish each portion with minced parsley.

 

(http://www.soupsong.com)

 

 

 

-

crainbcrainb

 

Saturday, January 06, 2007 2:21 PM

Soups

 

 

I am new to the group, live in Australia and must admit that I am a

terrible cook. I would appreciate some ideas to make a creative

vegetable soup apart from the same old vegies of potatoes, peas, corn,

carrots etc with onions. Shabbat soup is no longer wanted by my

children! Help.....Bernie

 

 

 

 

 

Link to comment
Share on other sites

Join the conversation

You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...