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(964 unread) - outdoorfoodie - Yahoo Mail. Spiced Coconut Carrot Soup Recipe. Tomato, Chickpea & Coconut Soup Recipe. This is the perfect pantry soup.

Tomato, Chickpea & Coconut Soup Recipe

I’m even betting that most of you have these ingredients on hand already. We’re all about fresh eating around here, but there’s nothing wrong with opening up a few cans from time to time… especially in the middle of winter when you crave tomato soup and tomatoes are not in season. The soup is basically: 1 can of tomatoes, 1 can of chickpeas, and (part of) 1 can of coconut milk. The chickpeas thicken the soup and the coconut creates a creamy, velvety texture without adding real cream. For a lighter soup, you can use light coconut milk or—get this! Of course no tomato soup would be complete without grilled cheese.

Tomato chickpea & coconut soup Heat oil in a medium pot. This soup gets better on the second and third day, so this is a great one to make in advance. If you don't like coconut, use heavy cream in place of the coconut milk. If you don't have fresh thyme add ¼ to ½ teaspoon dried thyme or oregano. If you make this, let us see! Amaranth, Quinoa, and Corn Chowder. This is a wonderfully hearty veggie based chowder that can easily stand up to a series of substitutions if you don’t have all the ingredients on hand.

Amaranth, Quinoa, and Corn Chowder

Last time I made it I didn’t have whole milk, so I used 3/4 cup of skim milk with 1/4 cup of light cream… I threw a couple scallions in when I didn’t have enough leeks… I substituted rosemary for thyme. I haven’t tried it yet, but I see no reason as to why you couldn’t use red quinoa for additional color here. As for the corn, I’ve used both left over corn on the cob (removed from the cob obviously) and organic canned corn. Both worked well. Ingredients: 3 TBSP butter1 1/2 cups finely chopped leeks (white and light greens parts)1/2 cup finely chopped bell pepper1 tsp salt1 tsp ground pepper1/4 cup amaranth1/2 cup ivory quinoa, thoroughly rinsed1 tsp dried thyme4 cups corn kernels1 cup whole milk2 TBSP minced parsley In a large stockpot, melt 2 TBSP of the butter over medium high heat.

Stir in the amaranth and 3 cups of water. Ribollita - Tuscan White Bean Soup Recipe. Bread making has become Jack’s new weekend hobby.

Ribollita - Tuscan White Bean Soup Recipe

Over the last few weeks, he’s made some really delicious focaccia and a few loaves of ciabatta which, I have to tell you, were super impressive. I previously had this idea that rustic crusty bread would require wood fired ovens and other non-household equipment to make. It doesn’t. The ingredients are simple, but it does require an afternoon’s worth of babysitting. Knead, fold, wait, rest… repeat… like 15 more times. After all of this hard work, when the last chunk of ciabatta went stale a few days later I couldn’t bear to toss it.

The bread was way too hard for panzanella, so that was out. Ribollita is a Tuscan white bean stew made from leftover vegetables and thickened with day-old (or in our case many days old) bread. This recipe makes about 3 large servings, but next time I will double it. And p.s. if any of you have bread making tips, we’re all ears… Zucchini & Sweet Potato Noodle Minestrone Recipe. I always talk about how much I love soup and now that it’s winter (in Chicago!

Zucchini & Sweet Potato Noodle Minestrone Recipe

Ack!) , I’m more obsessed than ever. I love making it, I love eating it, I love freezing it… and I love reheating it just to enjoy eating it all over again. There’s never a day that I’m not in the mood for soup – it just makes my body and soul feel so nourished and happy. This blog could have been titled: Love and Lemons and Soup because I first fell in love with cooking by routinely making soup on Sundays. This was an especially fun soup to make because how pretty are these veggie noodles?! Sharp-eyed readers may notice that we’ve replaced our blue KitchenAid® Artisan® Stand Mixer with a shiny new lemony yellow (Majestic Yellow, to be exact) one. Emily’s Butternut Squash and Black Bean Chili in Pumpkin Bowls. Good evening :)

Emily’s Butternut Squash and Black Bean Chili in Pumpkin Bowls

Ginger Coconut Milk Soup Recipe. The other day I posted a quick snapshot of my lunch on instagram (if you're there, I'm @heidijswanson).

Ginger Coconut Milk Soup Recipe

It was a soup I make quite often this time of year - with little riffs or tweaks each time. A few of you emailed me on the side asking for specifics, so I thought I'd share it here today. The gist is this - simmer a good amount of grated ginger and shallots in coconut milk, add the brightest spring vegetables you can get your hands on, and serve over egg noodles (or, alternately, pan-fried shredded yuba skins*). I like to finish with lots of cilantro and a squeeze of lime, but whatever fresh herbs you have on hand will do. Sometimes I add tiny cubes of tofu or tempeh for a bit more protein. For those of you who take lunch to work, you can bring some of the broth in a thermos (or heat in a microwave), and bring the pre-cooked noodles and vegetables, cold, in a bag.

I use full-fat coconut milk here - 2 parts + 1 part water. Bring a big pot of water to a boil. Serves 4. Spanish Recipes - (Pg. 4) Carrot soup with tahini and crisped chickpeas. Green Curry Broth Recipe. I have to tell you, I've been hesitant to post this.

Green Curry Broth Recipe

It's the sort of thing that is tricky to get just right. At a glance we are talking about an infusion of of herbs, spices and aromatics coming together into a broth. Easy enough. But what we're really after is a beautiful, thin green curry broth, fragrant with garlic, lemongrass, and ginger. We want heat from serrano chiles, and zings of tanginess on account of the fresh lime juice. Kabocha French Lentil Soup Recipe. Last weekend Heather (my sis) and I waited for a break in the rain, loaded little Jack into the stroller, and headed toward the Mission district.

Kabocha French Lentil Soup Recipe

We made lots of stops along the way - coffee, lunch, and The Curiosity Shoppe included. The Curiosity Shoppe always has all sorts of neat things in stock. This time I came across a really sweet, unassuming cookbook titled SoupLove. It's by chef Rebecca Stevens, just 30 pages in length, single color, and features twelve simple, seasonal soup recipes including this Kabocha French Lentil Soup. The illustrations by Nabil Samadani send the charm factor to a ten. The soup? For those of you who are interested in tracking down a copy of SoupLove, Nabil has posted a list of stores that are (or will be) stocking it.

Rebecca calls for kabocha squash or other dark orange winter squash. Preheat oven to 425F/ 220C with a rack in the top third of the oven.