Vegetarian Spicy Peanut Soup Recipe – Kale, Potato And Peanut Soup – Vegetarian Soup Recipe

INGREDIENTS

  • 2 tablespoons olive oil
  • half an onion, diced
  • 1 jalapeno, minced
  • 2 cloves garlic, minced
  • 3 large sweet potatoes, peeled and cubed
  • one 14-ounce can fire roasted tomatoes
  • one 14-ounce can light coconut milk
  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon curry and/or turmeric
  • 1/2 cup chopped peanuts
  • 1/4 cup peanut butter
  • 1–2 cups kale, stems removed, chopped

INSTRUCTIONS

  1. Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.
  2. Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.
  3. Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.
  4. Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you’re obsessed like me.

This delicious recipe and photos were created by PinchOfYum.com, we simply shared it. Please check them out for more great ideas!

Golden Soup Recipe – Vegetarian Soup Recipe – Cashew Soup

INGREDIENTS

  • 2 tablespoons olive oil
  • half an onion, chopped
  • 2 cloves garlic, chopped
  • 1 head of cauliflower, chopped into about 5 cups of chunks or florets
  • 1 cup cashews
  • 1 tablespoon turmeric – see notes
  • 7–8 cups water
  • 2 teaspoons salt
  • a squeeze of lemon juice

INSTRUCTIONS

  1. Sauté: Heat the oil in a deep soup pot. Add the onion, garlic, cauliflower, cashews, and turmeric. Sauté for 10 minutes or until very fragrant.
  2. Simmer: Add the water (I usually start with 4 cups) and salt. Simmer until softened.
  3. Blend: Transfer the soup to a blender and blend into a creamy consistency. It’s best to do this in batches.
  4. Finish: Return to the soup pot and add any additional water (remaining 2-3 cups) if you need to thin it out. Also a good time to season with more salt and a squeeze of lemon juice. Also a good time to top with spiced chickpeas and parsley and olive oil and more salt and put on your most comfy sweater and enjoy!

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Vegan Pea And Asparagus Soup Recipe – Vegan Soup Recipe – How To Make Vegan Pea Soup

Prep: 10 mins – Cook: 20 mins – Total: 30 mins

Ingredients

  • 2 tablespoons canola or olive oil
  • 3 garlic cloves, minced
  • 1/4 cup leek, thinly sliced
  • 1/2 fennel bulb, sliced
  • 4 cups vegetable broth
  • 3 cups water
  • 1 bunch asparagus
  • 1 lb. green peas, thawed if using frozen
  • 1/2 bunch fresh parsley, plus more for garnish
  • good quality extra-virgin olive oil, for drizzling

Instructions

  1. In a medium sized pot, heat oil. Once shimmering and hot, add minced garlic, leeks, and fennel. Cook until fragrant and translucent on medium-low heat.
  2. Add vegetable broth and water, bring to a boil.
  3. Once boiling, add asparagus and cook until soft and tender. Add peas and cook for an additional 5 minutes.
  4. Turn off heat and add parsley.
  5. Transfer to blender. Puree on high speed until smooth.
  6. Return to pot and keep on low heat until ready to serve.
  7. Finish with olive oil, course black pepper, and chopped parsley.

This delicious recipe and photos were created by DelishKnowledge.com, we simply shared it. Check them out for more great ideas!

Carrot Soup with Chermoula

Prep: 15 mins – Cook: 30 mins – Total 45 mins

Ingredients

  • 2 tablspoon olive oil ( or butter)
  • 1 lbs scrubbed carrots- cut into 1/2 inch disks
  • ½ a large onion- diced ( 1 cup)
  • 4 garlic cloves-smashed
  • 1 1/2 tsp cumin seeds
  • 4 cups chicken or veggie stock
  • 2 bay leaves
  • 1 tsp kosher salt
  • 1/4 tsp white pepper
  • 2 teaspoons honey or maple syrup
  • ¼ cup yogurt or sour cream ( or vegan yogurt or sour cream)

Chermoula:

  • 1 teaspoon cumin seeds, toasted
  • 1 teaspoon coriander seeds, toasted
  • 1 cup cilantro
  • 1/2 cup Italian parsley ( or sub more cilantro)
  • 1 teaspoon fresh ginger
  • 1 teaspoon fresh thyme (optional)
  • 2 garlic cloves
  • ½ cup olive oil
  • Zest from 1/2 lemon ( about 1 tsp)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon chili flakes -or more for spicier
  • 1/4 teaspoon salt

Instructions

  1. In a heavy bottom pot, saute onion, cumin seeds and smashed garlic in oil, on medium high heat until golden and tender, about 5-6 minutes, stirring often.
  2. Add carrots, chicken stock, salt, white pepper, bay leaves and bring to a vigorous simmer. Cover and simmer on med low heat for 20 minutes or until carrots are easily pierced with the tip of a knife. Let cool slightly.
  3. Make the Chermoula: Toast the spices in dry skillet over medium until fragrant and golden. Place all ingredients in a food processor and pulse until combined into a paste, but not too smooth. Set aside in a bowl.
  4. Blend the soup using an immersion blender or in small batches in a blender until silky smooth.
  5. Place back in the pot and stir in sour cream and maple syrup. Adjust salt and spice level. (Keeping in mind Chermoula will add a LOT of flavor.) Keep warm on low heat until serving.
  6. Divide among bowls, and add a spoonful of chermoula, swirling it in a circle. Add more yogurt or sour cream if you like.

This delicious recipe and photos were created by FeastingAtHome.com, we simply shared it. Check them out for more great ideas!

Vegetable Soup, Farmers Market Style Recipe

Prep: 15 mins – Cook: 20 mins – Total: 35 mins

Ingredients

  1. 1–2 tablespoons olive oil
  2. 1 medium onion diced ( or a large leek)
  3. 2 cups diced carrot (2 medium carrots)
  4. 2 cups diced celery (2 stalks)
  5. 1 cup diced fennel bulb (optional)
  6. 4 cloves garlic rough chopped
  7. 1 tablespoon fresh thyme ( or oregano or tarragon- or sub 1 1/2 teaspoons dried thyme, or dry Italian seasoning or Herbs de Provence )
  8. 2 tablespoons white wine, vermouth, sherry cooking wine – all optional (feel free to leave out)
  9. 2 cups diced zucchini or yellow summer squash
  10. 2 cups chopped green beans
  11. 1 ear corn, kernels cut off
  12. 4 cups veggie stock or broth, chicken or beef stock, or bone broth
  13. 2 cups water
  14. 2 bay leaves
  15. 1 teaspoon kosher salt

Garnish:

  • 1/4 cup fresh Italian parsley ( or basil ribbons)
  • 1/2 teaspoon of lemon or vinegar ( at the end)
  • pepper, cayenne, or chili flakes to taste
  • a drizzle of olive oil, gremolata or grated pecorino cheese

Other soup additions: diced tomato, diced bell peppers, diced potatoes, diced cabbage, diced kale, cooked beans ( like chickpeas, white beans, etc) or cooked grain. If going the tomato route feel free to add a tablespoon of tomato paste for extra “tomatoey” richness.

Instructions

  1. In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.
  2. Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off.
  3. Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn later).
  4. Bring to a simmer, cover and simmer until carrots are just tender about 10-12 minutes. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley.
  5. Taste. Often (especially if leaving the tomatoes out) I’ll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes.
  6. If broth tastes bland, it probably needs salt and acid 😉
  7. Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with gremolata ( Italian herb sauce) – a delicious way to finish the soup!

This delicious recipe and photos were created by FeastingAtHome.com, we simply shared it. Check them out for more great ideas!

Apple & Sage Roasted Butternut Squash Recipe

Prep: 20 mins – Cook: 30 mins – Total: 50 mins

Ingredients

  • 1 small butternut (2.5 pounds -or 4 cupsof cooked butternut)
  • 2 tablespoons coconut oil, olive oil or butter
  • 1 large apple- gala, honey crisp, diced (more for garnish, optional)
  • 2 large shallots (or 1 onion)- diced
  • 5 fat garlic cloves – rough chopped
  • 1 teaspoon fresh ginger – rough chopped ( or use ginger paste)
  • 1 tablespoon fresh sage, and more for garnish
  • 3 ½ –4 cups vegetable stock or chicken stock (I used 4 cups water with 2 teaspoons veggie bouillon paste)
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh cracked pepper
  • fresh grated nutmeg– optional ( about ¼ teaspoon, more to taste, feel free to use ground)
  • pinch cayenne -optional, but tasty here.
  • ½– 3/4 cup coconut milk (from a can) or use ¼-1/2 cup heavy cream or half and half. For a lighter version, sub almond milkor just leave it out, thinning the soup with more veggie stock if you prefer.
  • 1–2 teaspoons maple syrup (optional- see notes)
  • 1/2 teaspoon apple cider vinegar (optional- see notes)
  • Optional Garnishes- crispy sage, Pumpkin seed “Brittle”, sumac, warm coconut milk, sautéed diced apple (sauté in coconut oil)

Instructions

  1. Preheat oven to 425F
  2. Split the butternut in half lengthwise, place open side down, on a greased or parchment-lined, rimmed sheet pan. (See notes) Roast 30-35 minutes or until easily pierced with a fork, through the skin at the top, narrow end.
  3. While the butternut is roasting, chop the onion, apple, garlic, and ginger and herbs.
  4. Heat oil in a large heavy bottom pot or dutch oven, over medium heat.
  5. Add onion and apple and cook 6-7 minutes, stirring until golden and tender, then add garlic and ginger, and cook 4-5 more minutes, add the herbs,turning the heat down to med-low for one more minute. It will smell divine. Turn heat off.
  6. When the butternut is tender, flip them over, let them cool down, enough to handle, then scoop out seeds. Scoop out flesh and place in a bowl, you should have 3 3/4 to 4 cups.
  7. Add the apple onion mixture to the same bowl.
  8. Then, blend in batches with the veggie stock until very smooth, using a blender. (If using hot ingredients, be sure to Hold the lid down tight with a kitchen towel– to prevent a blender explosion!) If you prefer a thicker soup, add less water, thinner soup, more water.
  9. Add the blended soup back into the same pot and warm over low heat. Add salt, pepper, nutmeg. Stir in you choice of milk to desired richness.
  10. Taste. If you’d like more sweetness, a teaspoon or two of maple syrup will help. If you need a little acidity, a few drops of AC vinegar, or squeeze of orange juice is nice. Adjust salt.
  11. To serve, divide among bowls, sprinkle with maple-glazed pumpkin seeds, crispy sage leaves, sautéed apple.

This delicious recipe and photos were created by FeastingAtHome.com, we simply shared it. Check them out for more great ideas!

Cauliflower Curried Soup Recipe

Prep: 15 mins – Cook: 20 mins – Total: 35 mins

Ingredients

  • 2 tablespoons olive oil, coconut oil or ghee
  • 1 onion, rough chopped
  • 1 medium-large apple, (gala, honey crisp) rough chopped (and please don’t leave this out!)
  • 4–5 garlic cloves, rough chopped
  • 1 1/2 tablespoons fresh ginger, rough chopped
  • 1 medium head cauliflower, chopped small (slice into 1/2 inch slices, then chop)
  • 2 1/2 cups veggie broth (or use water and 2 bullion cubes)
  • 2 teaspoon yellow curry powder
  • 1 teaspoon coriander
  • 1/4 teaspoon turmeric
  • 3/4 teaspoon salt
  • 3/4 cup canned coconut milk (equal parts liquid and solid) See notes for substitutions.
  • a squeeze of lime (tablespoon) or orange juice is nice too.

Garnish: Toasted coconut flakes, toasted nigella seeds, cilantro or scallions or sprouts.

Instructions

  1. Heat oil in a large heavy bottom pot or dutch oven, over medium-high heat. Add onions, saute 2-3 minutes. Add garlic, ginger and apple and keep sauteing, turning heat down if need be, until golden and fragrant, about 4-5 minutes. Add cauliflower, veggie broth, curry powder, coriander, turmeric and salt. Stir.
  2. Bring to a boil, cover and simmer on low heat until cauliflower is very very tender, about 15 minutes.
  3. Puree until very smooth- either using an immersion blender or blender (in batches).
  4. Add the lime juice, and stir in the coconut milk. (I used about 1/2 of a 14-ounce can, both solids and liquid- feel free to add more coconut milk to taste- personally, it felt too heavy using it all-but up to you! If you do add more, you may need more salt.)
  5. Garnish with a little swirl of coconut milk, toasted coconut flakes, nigella seeds, cilantro leaves (or scallions or micro greens).

This delicious recipe and photos were created by FeastingAtHome.com, we simply shared it. Check them out for more great ideas!

Toasted Hazelnut & Parsnip Soup Recipe

Prep: 15 mins – Cook: 20 mins – Total: 35 mins

Ingredients

  • 3 tablespoons oil or butter
  • one onion, diced ( see instructions in notes, if roasting)
  • 6 garlic cloves, rough chopped
  • 1 tablespoon thyme (or 1 tsp dried thyme)
  • 1/4 th of an apple, sliced
  • 1 lbs parsnips, washed and sliced to 1/2 inch thick disks
  • 4 cups stock- veggie or chicken
  • salt to taste
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon white pepper
  • 1/2 cup heavy cream, half and half or vegan cream (all optional- see notes)

Garnish: toasted hazelnuts ( or walnuts), crushed. A drizzle of hazelnut oil (optional). Thyme sprigs.

Instructions

Stovetop version:  ( see notes for roasted version) 

  1. Heat oil in a large heavy-bottomed pot or dutch oven over medium heat. Add onions and saute until fragrant and golden, 6-7 minutes. Add garlic, thyme and apples. Saute 2-3 more minutes until frgrant.
  2. Add parsnips and stock and salt. Give a stir and bring to a boil. Lower heat, cover and simmer until parsnips are cooked through, about 12-14 minutes.
  3. Turn heat off and puree either using an immersion blender or regular blender ( blend in batches) until smooth. Place back in the pot over low heat.
  4. Whisk in the cardamom and white pepper, add the cream. Taste and adjust the saltand spices to your liking.
  5. Serve in bowls with crushed toasted haselnuts. A little drizzle of hazelnut oil is nice if you have it too. Top with a thyme sprig. Enjoy!

This delicious recipe and photos were created by FeastingAtHome.com, we simply shared it. Check them out for more great ideas!

Humarsúpa Recipe; Creamy Langoustine Soup

Ingredients

  • 2 lb. shell-on whole langoustines
  • 8 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • 2 carrots, minced
  • 2 stalks celery, minced
  • 1 large yellow onion, minced
  • 2 tbsp. tomato paste
  • 2 tsp. paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 12 cups fish stock
  • 2 cloves garlic, minced
  • 1 tbsp. mild curry powder
  • 12 cups heavy cream
  • 1 cup dry white wine
  • 2 tbsp. minced chives

Instructions

  1. Remove heads and shells from langoustines and lightly crush; chill tail meat until ready to use. Heat 1 tbsp. butter and the oil in an 8-qt. saucepan over medium-high. Cook shells, carrots, celery, and half the onion until vegetables are soft, 6–8 minutes. Stir in tomato paste, paprika, salt, and pepper; cook 2 minutes. Add stock; simmer until reduced by half, about 2 hours. Strain stock.
  2. Wipe pan clean and add 4 tbsp. butter; melt over medium. Cook remaining onion and the garlic until soft, 3–4 minutes. Stir in curry powder; cook 1 minute. Add 1 cup cream and the wine; cook until reduced by half, about 20 minutes. Add reserved stock; boil. Reduce heat to medium-high; cook until slightly thickened, about 30 minutes. Keep soup warm.
  3. Whip remaining cream in a bowl into semi-stiff peaks. Melt remaining butter in a 12″ skillet over medium-high. Season langoustine tails with salt and pepper; cook, flipping once, until cooked through, 3–5 minutes. Divide soup between bowls and top with langoustines; garnish with whipped cream and chives.

This delicious recipe and photos were created by Saveur.com, we simply shared it. Please check them out for more great ideas!

Rice Stew With Ginger, Coconut, Sweet Potatoes, And Chili Oil Recipe

Prep: 15 mins – Cook: 30 mins – Total: 45 mins

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 2 inches fresh ginger, grated
  • 4 cloves garlic, minced or grated
  • 2 sweet potatoes, peeled and cubed
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1/4- 1/2 teaspoon cayenne pepper more or less to taste
  • 1/3 cup fresh cilantro, chopped, plus more for serving
  • kosher salt and black pepper
  • 1 (14 ounce) can coconut milk
  • 3 cups chopped kale
  • 2 cups cooked basmati rice

Spiced Chili Oil

  • 1/3 cup extra virgin olive oil
  • 4 cloves garlic lightly smashed
  • 1 tablespoon raw sesame seeds
  • 2-3 teaspoons crushed red pepper flakes
  • 1 teaspoon ground cumin seed
  • 1 teaspoon paprika

Instructions

Stove-Top

  • Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute.
  • Add 3 cups water. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the sweet potatoes are tender.
  • Stir in the coconut milk and kale, cook 5 minutes. Remove from the heat and add the cilantro.
  • Meanwhile, make the chili oil. Heat the olive oil and garlic in a small saucepan over medium-low heat. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds, chili flakes, and cumin seeds, cook 30 seconds. Remove from the heat and stir in the paprika. Season the oil with salt. Let cool.
  • To serve, divide the rice among bowls and ladle the stew overtop. Spoon over the chili oil and top with cilantro. Serve with Naan on the side. Enjoy!

Instant Pot

  • Set Instant pot to sauté. Add the olive oil and onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute.
  • Add 3 cups water. Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes.
  • Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk and kale, and cook 5 minutes. Turn the instant pot off. Stir in the cilantro.
  • Finish as directed above through step 4.

This delicious recipe and photos were created by HalfBakedHarvest.com, we simply shared it. Check them out for more great ideas!