Corn Chowder

Corn Chowder

Corn chowder is one of the easiest, and there are so many ways to make it creamy without using dairy cream. My recipe uses wheat berries to thicken the soup without the fat from oils and cream. Use less broth to make it a thick stew instead of a soup.   It freezes well, so make a large batch and freeze half for later. Print Corn Chowder Prep Time: 5 minutesCook Time: 30 minutesTotal Time: 35 minutes Yield: 4 Ingredients1/2 cup diced carrots 1 medium onion, diced 2 tsp of green chili, diced 2 cloves of garlic, minced 1 Tbsp of vegetable oil 1 cup frozen corn, thawed 1 can (15oz) any kind of beans, I used pinto beans 3 Tbsp of dry wheat berries 2 tsp cumin powder 1/4 tsp of dry thyme 2 bay leaves 4 cups of vegetable broth 1/2 cup of unsweetened almond milk Salt and pepper to taste InstructionsOver medium high heat, saute garlic, carrot and onion. Cook until vegetables are soft, about 8 minutes. Add corn, wheat berries, pinto beans. Cook for 2 minutes. Add vegetable broth, cumin, thyme, and bay leaves. Bring to a boil, and simmer for 20 minutes, until wheat berries are soft. Stir in almond milk. Salt and pepper to...
Miso Butternut Squash Soup with Goji Berries

Miso Butternut Squash Soup with Goji Berries

Butternut squash always seems like a mystery to me. Odd shape and thick skin. Not so sure what I should do with it.  I also don’t want to mess with the thick skin, and cut myself by accident. The other say I saw a box of peeled and cut butternut squash at Costco. Perfect!  What a time saver, I thought. I love its orange yellow color, and that it’s rich in vitamin A, C, fiber and calcium. You can’t go wrong with a vegetable that offers so much health benefit. No need for the lab created supplements in a bottle when I have this natural and delicious stuff. So good for your skin, too. You can freeze the leftover and eat it later. Goji berries are optional. You can also top it with toasted pine nuts or fresh herbs. Print Miso Butternut Squash Soup with Goji Berries Prep Time: 5 minutesCook Time: 30 minutesTotal Time: 35 minutes Yield: 6Serving Size: 2 cups Ingredients2 lbs of peels and cut butternut squash, diced 1tsp of vegetable oil 2 tsp of minced fresh ginger 3 cloves of garlic, chopped 1 medium white onion, chopped 3 Tbsp of miso 4 cups of low sodium vegetable stock 3 bay leaves 1 tsp of goji berries for garnishInstructionsIn a saute pan, over medium high heat , saute onion, garlic and ginger until onions are opaque. Add vegetable stock, miso, butternut squash and bay leaves to the pan. Cover and bring to a boil. Turn down heat to low and cook until butternut squash is soft, about 20 minutes. Turn off the stove, cool the mixture for...
Hot and Sour Soup

Hot and Sour Soup

It’s been cold out this week, and I am really craving something warm and soupy. My friend Linda asked for a recipe for Chinese hot and sour soup a couple of weeks ago.  We both dislike the thickened version that restaurants serve, so I skipped the corn starch thickener in this recipe. The key ingredient here is actually the ground white pepper, as it has a very unique mild taste. I was pleasantly surprised to find Wood ear mushrooms in the Kroger by me. Prices are higher than Asian super markets, but I only need a few pieces.   Print Hot and Sour Soup Prep Time: 5 minutesCook Time: 10 minutesTotal Time: 15 minutes Yield: 4 Ingredients4 cups of vegetable broth 5 dried shiitake mushrooms 5 pieces of dried wood ear mushrooms 5 button white mushroom, thinly sliced 1/2 cup of extra firm tofu, diced small 3 Tbsp of soy sauce 1/4 cup of white vinegar 1/4 teaspoon white pepper 1/2 Tbsp of garlic chili sauce (Sriracha) 1/4 cup of canned bamboo shoots 1 egg, beaten 2 Tbsp of chopped green onion 1/2 teaspoon of toasted sesame oil InstructionsSoak wood ear mushrooms, shiitake mushrooms in warm water for 20 minutes until they are soft. Squeeze out water, slice them very thin. Over high heat, cook broth, shiitake mushrooms, wood ear mushroom, and white button mushrooms until boil. Simmer for 5 minutes. Add tofu, bamboo shoots,soy sauce, white vinegar, white pepper. Simmer for 5 minutes. Add egg slowly to the broth. Stir a few times, and then add green onions and sesame oil. Stir for 30 seconds and serve immediately....
Curried Lentil Soup (vegan, gluten free)

Curried Lentil Soup (vegan, gluten free)

There’s nothing better than a curried soup when the weather is cold. It can warm you straight to your toes when the wind is whipping and the windows are rattling.   And that’s not just a placebo effect. Because curry powder helps aid blood circulation, it will make you warmer. It also has many other health benefits like promoting joint health, aiding in digestion and detoxification.   However, curry powder isn’t an individual spice, it’s made up of varied ingredients that all bring their own unique profile with them. And those basic ingredients which generally comprise curry: turmeric, fenugreek, curry leaves and coriander – are widely used in Indian cooking both for the taste as well as for health. However, it’s worth noting that the all-important spice that we call “curry powder” is generally referred to as “garam masala” in Indian cooking. Also, it doesn’t come in a jar per se, it’s usually made from scratch before cooking the meal.   If you’ve never tried making homemade curry powder or garam masala, it’s a simple process with a lot of room for experimentation. Most curries vary by region, what’s available and the taste of the cook preparing it, so there’s no definitive master recipe. When I make mine, I forgo the curry leaves because they’re not readily available, but I augment the turmeric, fenugreek and coriander with cumin, chili powder and cayenne.   I like a hot curry.   And in this soup feel free to add a milder or hotter curry powder/garam masala to the mix. However, since the curry is added at the end, make sure you...
Creamy Purple Potato Soup (dairy free, gluten free, vegan)

Creamy Purple Potato Soup (dairy free, gluten free, vegan)

There is something truly amazing about bright, purple potatoes. We were first introduced to them a few years ago, and now they are one of my favorite parts of fall. In fact,  these potatoes give you something to really be excited about.  Their color comes from anthocyanins, which is the same antioxidant that makes blueberries blue. Also, they are the one starch that doesn’t pack on the pounds because they contain anthocyanin which is a flavonoid found in berries and pomegranates. So, enjoy this beautiful and hearty soup without any guilt. Not only are the potatoes good for you, the soup’s loaded with other healthy vegetables and its luscious, creamy texture comes from being blended – not from milk or cream. Print Purple Potato Soup Cook Time: 30 minutes Yield: 4 Ingredients3 medium purple potatoes, diced into 1½-inch pieces 1 carrot, diced 1 stalk of celery, diced 1 large red onion, diced 1½ tablespoons of olive oil Salt and black pepper 4 cups of vegetable broth 1 teaspoon of Tabasco or Sriracha 1 teaspoon of dried dill weed InstructionsSaute the onion, carrot and celery together in the olive oil seasoned with salt and pepper. When they are softened after about 5-7 minutes, add the broth, potatoes, hot sauce and dill. Cook over medium heat until the potatoes are fork tender, about 20 minutes. Turn the heat off of the soup, and let it sit for 10 minutes. Ladle the soup into a blender or use a hand-held immersion blender to blend the soup to the desired consistency. Enjoy with a hearty bread and a glass of white wine. 2.6http://www.simplylanna.com/creamy-purple-potato-soup-no-milk-or-cream/www.simplylanna.com Photos...
Ginger, Carrot and Lemon Soup (gluten free, vegan)

Ginger, Carrot and Lemon Soup (gluten free, vegan)

When the days turn gray and root vegetables are in season, why not make one of the most beautiful soups around? Gingered carrot soup isn’t just the color of sunshine (which is a lovely change from the early evening darkness), it is also chock full of nutrients.   Even more importantly, though, it tastes amazing. It’s bright from the lemon and slightly spicy from the grated ginger. The carrots also give the soup a surprisingly hearty body considering how low in fat they are.   And about those health benefits. Carrots are high in antioxidants and vitamins, not to mention dietary fiber. They also have a ton of beta carotene which is a tremendously powerful anti-oxidant which can help prevent the body from oxygen-free radical injury. Also, ginger brings its own bundle of nutrition to the soup. Ginger is good for fighting colds and relieving sore throats. It’s also an anti-inflammatory, settles an upset stomach and helps reduce the pain of arthritis.   To sum up: this soup is delicious, good for you, simple and quick to make, worthy of any formal or informal meal and it’s beautiful.   That’s a lot for a little soup to do, but this one pulls it off without breaking a sweat. Print Ginger, Carrot and Lemon Soup Cook Time: 20 minutesTotal Time: 35 minutes Yield: 4 Ingredients1 large onion, diced 1 tablespoon of olive oil Salt and pepper 3 cups of chopped carrots 1 inch of grated ginger 3 cups of vegetable broth 1 teaspoon of lemon juice InstructionsIn a medium saucepan, saute the onion in olive oil with salt and pepper....