Not sure about you, but we just finished carving our pumpkins this past weekend. I always tell people don’t get rid of the good stuff, meaning the guts and seeds. With the seeds you can roast them with a little olive oil and sea salt. They are such a delicious snack. The guts can be made into a pumpkin puree, which means you can make some pumpkin cookies, pies, hummus or you can use it for soup. I didn’t just want this soup to be pumpkin though. I wanted to add a little more nutrition to it so I added some red lentils. The spices that I used in this soup really made my house smell like fall. If you didn’t carve a pumpkin its okay. Go to the store and buy some canned pumpkin puree. It’s beggining to get chilly outside (at least here in Pennsylvania) which means this is a great way to warm up. Enjoy!!
3 Cups of Pumpkin Puree, canned is fine
2 Tablespoons of Extra Virgin Olive Oil
1 Cup of Red Lentils
1 medium onion, diced
3 garlic cloves, minced
Salt & Pepper, to taste
1 teaspoon of cumin
1 teaspoon of ground coriander
1 teaspoon of ground ginger
1/4 teaspoon of cayenne pepper
pinch of cinnamon
32 FL oz. of Chicken Stock
Chopped Parsley, for garnish
Hazelnuts, optional for garnish
In a large Dutch oven or saucepan turn on medium heat. Drizzle in olive oil, and add onions. Cook for about 1-2 minutes then add garlic. Afterwards mix in lentils and stir. Then add puree and stir again. Lastly, mix in stock and let cook for about 30 minutes or so on medium to low heat.
You can blend and make this a smooth soup or leave the texture. I did half and half.
This week I have been on a veggie kick, and who doesn’t love some kind of veggie soup. I went to the Farmer’s Market over the weekend and picked up packs of different beans etc. I wanted to make a classic Lentil soup but with a twist, Instead of typical celery I added a red pepper. I hope you enjoy.
16 oz Pack of Lentils
32 oz of Vegetable Broth
2 Cups of Water
1 Red Bell Pepper, diced
1 Medium Onion, diced
1 Teaspoon of Cumin
1/4 Teaspoon of Dried Thyme
salt & pepper (to taste)
2 Bay leaves
3 garlic cloves, minced
1/4 teaspoon of Marjoram
1/4 teaspoon of Dried Rosemary
2 Tablespoons of Salt
3 Carrots, chopped
1 Poached egg per person that is having soup (optional)
Place a large pot on medium high heat. Add chopped Onions, Carrots and red peppers. Cook for about 5 minutes or so. Add seasonings with bay leaves. Stir everything around. After about a minute add minced garlic and stir again. Add Lentils (before I added the lentils I washed them off and drained them). Slowly add in the broth and cover to let cook for about 10 minutes. Check to see if you need to add a cup of water. lower the heat to just medium. Cook for another 20 minutes and see if the last cup needs to be added. Total it should take about 35 to 40 minutes to get a nice soft lentil. After its done place into the blender and blend to the smoothness you want. Remember: be careful because this is hot soup and when blending it can expand. Place in serving bowls and enjoy with poached egg topped with parsley and cayenne.
Not sure about you, but there is just something comforting about homemade soup. Maybe it just reminds me of when I was a little girl. I wanted to try to make a carrot soup, so this fun little recipe came to me the other day and I hope that it comforts and warms you up as much as it did for me. This recipe can be found in my new cookbook. Purchase your copy here: http://www.lulu.com/shop/search.ep?keyWords=Homemade+Delish&categoryId=107107 or if you have any questions please feel free to email me.
This time of year is great to invent some delicious soups. Today in Philadelphia it was slightly chilly, and that just sets my mood for some homemade soup. I remember growing up and having my dad make the best soups, full of veggies and heart healthy goodness. When I went to the supermarket, I picked up some different veggies and hoped that the combo would work. For a garnish i decided on frying up some sage (no you don’t bread it or anything, you just want it crispy). Here is the recipe. I hope you enjoy.
4 Cups of Butternut Squash, cubed into 1 inch squares
2 Parsnips, chopped
1 bunch of Asparagus
5 Carrots, Chopped
2 Leeks, Chopped
3 Garlic Cloves
1/4 cup of Extra Virgin Olive Oil
Salt (to taste)
Peppercorn (to taste)
1 Quart of Chicken Stock (You can also use Vegetable Stock)
3 Bay Leaves
4 Sage Leaves
3 Cups of Oilve Oil for frying
Wash and clean all veggies. Chop and cube then place then in baking pan. Season with Salt, Peppercorn, Olive Oil, Bay Leaves and Sage. Roast for about 1 hour on 375 degree oven. After done roasting place the veggies in blender (you will probably need to do it in 2 parts), Add Chicken stock as needed to blend. Dump some in a bowl and repeat process.
For frying the sage. Heat some olive oil in a medium pot and fry the sage (be careful because it does splash a little). Should take about 2 to 3 minutes
January and February are supposedly National Soup months. I wanted to try something a little different. I have made a lot of soup and chili, but this by far was never tried out in my kitchen. I have mentioned before that in my house we LOVE garlic. We just can’t get enough. Okay enough of me talking let’s get down to business. This soup is one of the easiest soups I have ever made, and the potency is well balanced. Here is the recipe.
30 cloves of garlic (YES I said it, THIRTY)
3 tablespoons of Extra Virgin Olive Oil
Salt and Pepper
3 Leek cleaned and chopped (you can use a medium onion if you would like, I just prefer leeks for soup)
1 34oz. Low Sodium Chicken Stock
1 Cup of heavy cream
1 Tablespoon of Butter
3 teaspoons of flour
1/2 cup of water
Take 3 leeks clean and chop them up. Take 30 cloves of garlic and deskin them. Add olive oil and butter to a pot on medium heat. Then add chopped leeks and all of the garlic. Cook for about 5 minutes or so. Add flour and stir with the Leeks and Garlic. Then add your Stock and water and simmer for about 10 minutes. Laddle everything into a blender and blend on low then add heavy cream and blend for another minute or so. Pour into a bowl and enjoy. You can add any topping you would like or enjoy with a biscuit.
Tip: When you blend something hot in a blender BE CAREFUL. It expands because of the heat.
A lot of people know about the traditional gazpacho, which is a tomato based cold soup. But I have heard a lot about different types of gazpacho, and i think the one that stood out the most was watermelon, so i gave it a try. I took some watermelon, olive oil, orange juice, and salt and blended them. After straining the pulp, I diced up some flat leaf parsley, red onion, avacados, cucumber, red bell pepper, garlic, added some apple cider vinegar, cayanne pepper, and poured everything in the watermelon soup. It sat in the refrigerator for 2 hours. The longer you leave it in the better.
Then I cooked up some shrimp, diced them up, and added them to the mix, saving some for garnish. Even though it’s winter time sometimes we want to have something refreshing; especially with heaters being on and having dry air and skin. I think this cold soup really satisfies those urges that our bodies need. You can also enjoy this with some tortilla chips and of course the one i made was for 2 to share. Enjoy!