Monday, November 3, 2014

FROM SOUP TO – SOUP NUT?

by Kate Collins

When you think of comfort food, is one of the first dishes that springs to mind tomato soup with a grilled cheese sandwich? It is for me. But then I’ve always loved soups, especially if they were homemade.  Unfortunately, I rarely took the time to make them because they were so labor intensive.

I’ve bought some organic varieties that I like but I’ve stopped buy anything with ingredients that: a) I can’t pronounce, b) are made in a lab, or c) with a sodium content high enough to turn the pond behind my house into the dead sea.



Recently I’ve come across a few recipes that sounded so good, I went back to my kitchen to make them from scratch – and what a great idea that turned out to be. Not only did I enjoy chopping and slicing things other than victims in my mysteries, but also they were so incredibly good, I ate from the batch I made for several days and never got tired of it. So I decided it would be a crime not to share one of those recipes.

Okay, done with murder puns.

I found this recipe in Dr. Mercola’s Sunday newsletter (Mercola.com) with an explanation of why each of the ingredients is so extraordinarily healthy for the body. (We’re talking anti-viral, anti-bacterial, anti-inflammatory and heart healthy). But trust me, you won’t be making it for those reasons. You’ll make it for the delicious favor.  But as I do with every recipe, I made changes to reflect what I had on hand.

Just so you know, the original recipe called for a sweet potato but I had half of a small butternut squash that I needed to use. I also had a huge bunch of kale, so I chopped it up and threw that in, too, along with some chopped green pepper. If you’d like to make the soup more hearty, like a stew, I’d recommend adding pre-cooked chicken or my new favorite, organic chicken Italian sausage, (buy the pre-cooked kind) cut into rounds.

Be creative with it by adding your favorite veggies, but don’t leave out the original ingredients. I put an asterisk next to my additions. If you do try it, please let me know on Facebook or Twitter. I had to force myself to eat just one bowlful. It’s that good. My photo does NOT do it justice.

P.S. You will not taste a coconut flavor. You’ll just get a creamy sweetness from the coconut milk.
P.P.S. Don’t worry about the fat or calories in the coconut milk. It’s so amazingly healthy for you that your body will thank you.

 What is your all-time favorite soup?



KATE COLLINS’ DELICIOUS COCONUT CARROT SOUP

Prep and Cook Time: 30 minutes

Ingredients:

1 large onion, chopped
4 cups broth (bone is best, but beef, chicken or vegetable will work)
2 Tbsp. fresh ginger, sliced (I used my frozen supply)
4 medium cloves garlic, chopped
1 tsp curry powder or turmeric
2 cups sliced carrots, about 1/4-inch thick
1 cup sweet potato, cut into about 1/2-inch cubes *or butternut squash
*2 cups chopped kale or other greens
*½ cup chopped green or red pepper
5 oz. coconut milk
Salt and white pepper to taste

Directions:

Chop onion and let it sit for at least five minutes to bring out its health benefits.
Heat ½ cup broth in a medium soup pot.
Sauté onion in broth over medium heat for about 5 minutes, stirring often.
Add garlic and ginger and continue to sauté for another minute.
Add curry powder or turmeric and mix well with onions.
Add broth, carrots, sweet potato (squash), (other veggies, meat optional) and simmer on medium high heat until vegetables are tender, about 15 minutes.
Add coconut milk.
Add salt and pepper to taste.


You can process it in a food processor or  blender to make a smooth soup if you omit the meat. I preferred mine more stew-like. Serves 4. Can be frozen.

16 comments:

Cathy Shouse said...

I will have to try this. I just made a potato soup crockpot recipe from a writer's blog and it was a hit. Thanks for sharing this, Kate.

Mary Jane Maffini said...

I love the sound of this! We also try to make things from 'scratch' and avoid additives and processed foods. I am looking forward to seeing how the coconut milk adds to it.

Thanks, Kate!

MJ/VA

Elaine Klingbeil said...

I love making soup from scratch! This sounds very good. I may have to try it soon. I don't know if I can get fresh ginger here where I live, though, so may have to make a few changes. But that is the fun of making soup from scratch!

Peg Cochran said...

I LOVE soup, too! This sounds delish and customizable for different tastes. And it's the perfect time for it with the temps falling.

Anonymous said...

I have two recipes which I got from cozy mysteries that I really like:

Gouda and Harvest Vegetable Chowder is from "Bran New Death" by Victoria Hamilton. Makes a ton of soup, is pretty, and tastes good with either gouda or cheddar cheese. Fat free milk works fine.

And since it's the season: Fresh Green Bean Casserole from "The Christmas Cookie Killer" by Livia J. Washburn. Not your usual because the beans and mushrooms are fresh and the roux is home-made. I make this with non-fat half and half but do use the butter, not margarine. I also use the store-bought French fried onions, but it's delicious without them. Cordella

Molly MacRae said...

Putting this on next week's menu. It sounds fantastic!

Kate Collins said...

Cordella, both recipes sound amazing! Thanks for sharing.

Kate Collins said...

Elaine, I found ginger root last spring so I froze it in chunks (a Rachael Ray suggestion) and that worked just fine. Ground ginger might work, also.

Kate Collins said...

I was happily surprised by how much the coconut milk added to the flavor. Let me know if you try it, MJ.

Kate Collins said...

You're welcome! I always forget to use my crockpot. And it's so perfect for soups and stews.

Kate Collins said...

Can't wait to hear how you like it, Molly.

Sandie W said...

I love homemade soups! I'm so going to be making this one...thanks so much for sharing!

Elaine Klingbeil said...

Thanks! I will have to look for some, and definitely use the idea of freezing it so I have some on hand.

Margaret said...

I am a huge soup lover. And, yes grilled cheese and tomato soup is one of my favorite comfort meals. I find (for me) the simpler the soup the better. I love a simple ckicken and rice with carrots and celery. And another simple favorite is chicken, white bean and pasta (in broth.) Nothing like soup on a cool Fall night. Happy Election Day all!

Kate Collins said...

You're welcome, Sandie. I had another bowl last night -- it makes a lot - and it just confirmed for me how tasty it is.

Kate Collins said...

I'll bet if I did a poll, a lot of people would say that about grilled cheese and tomato soup. In fact, you just gave me an idea for a Facebook post! LOL