Roasted tomato soup video
soups and stews
18th Feb 2010
3 Comments »
I put together this little video a few weeks ago – it’s my first one. What do you think of it? I filmed it unscripted. I think it worked out pretty well, though I will probably I’ll try scripting future ones. Let me know what you think of it.
If you really like it, please share it on Twitter, Facebook, Digg or any other social media you use!
Here’s the actual recipe:
* 1 large can of peeled, whole tomatoes
* 2-3 tsp salt
* 1/8 cup chopped thyme leaves
* 3 – 4 Tbsp olive oil
* 1 medium onion, sliced into half moons
* 3-4 cloves garlic, chopped fine
* 2 carrots, finely diced
* Salt and pepper to taste
* 3-4 cups chicken or vegetable broth
Cut tomatoes in half, reserving juices. Grease a baking sheet with 1 Tbsp olive oil, and place tomato halves face down on baking sheet. Sprinkle with salt, chopped thyme leaves, and drizzle with another Tbsp olive oil. Roast tomatoes at 350 degrees for about 20 minutes until tomatoes are browned.
While tomatoes are roasting, add 1-2 Tbsp oil to a pot, and add in onion, garlic, carrots and salt and pepper. Saute vegetables on medium high heat until they soften.
When tomatoes are done, remove them from the baking sheet. Use some of the broth to deglaze the baking sheet, scraping up the caramelized tomato juices. Add deglazed broth into soup pot along with roasted tomatoes, reserved tomato juice and rest of the stock. Cook for 10 – 15 minutes more until all flavors are well mixed. Serve and enjoy.
Oh, and if you want more recipes from me? Sign up for my newsletter and also search my blog archives
Miso Soup
food, soups and stews, tasty tuesdays
13th Oct 2009
No Comments »
Miso soup is a simple, warming dish, perfect for fall. Adding sea vegetables (kelp) gives you extra minerals and can support healthy thyroid functioning. I found this recipe on the Girly Girl Army site. Warning: Never boil miso soup – it ruins some of its healthy properties and changes the flavor of the soup!
Ingredients:
1 block tofu, cut into 1 inch cubes
1 scallion (green onion), chopped
3 cups dashi (dried kelp is best) soup stock (available at any health food/ Japanese food store)
3-4 tablespoons miso paste (available at any health food/ Japanese food store)
1/2 tablespoon sesame oil (optional)
Instructions:
Pour the dashi soup into a saucepan and bring to a boil. Toss in tofu cubes, then lower to low heat and let the tofu simmer for a few minutes. Take dashi stock and combine with miso paste in separate bowl. Stir until Miso is dissolved entirely then bring whole mixture into the saucepan. Turn off the heat now and add in the scallion. Add sesame oil.
Recipes: Minestrone Soup
food, recipes, self care
19th Jan 2009
No Comments »
delicious minestrone soup
A delicious bowl of warming soup hits the spot on a snowy winter evening. It can also be nourishing during the transitions from fall to winter and winter to spring. The white beans and chick peas provide protein and are a good source of fiber. This minestrone is a carnivorous version, but can easily be made vegetarian or vegan by removing the broth and bacon. This soup also naturally gluten free (of course). In this particular batch, I added in some thyme and oregano – I love adding in spices even when a recipe doesn’t call for them. They’re really good for you, and they’re not appreciated in most American cooking.
Ingredients
½ lb. dry cannellini beans
½ lb. dry chick peas
4 slices naturally-raised, nitrate-free bacon, chopped
½ cup onion, diced
½ cup carrots, diced
1 cup zucchini, diced
2 cloves garlic, finely chopped
1 cup fire roasted crushed tomatoes
4 cups homemade chicken broth
Method
Soak beans for 8 hours or overnight and drain. Combine 6 cups of water and beans in a 6 – 8 quart pot and bring to a boil. Reduce heat and simmer for 1 hour.
In a skillet, cook bacon pieces until they are crisp – reserve for topping.
Drain bacon drippings, leaving about 1 T. in pan, and cook onion, carrots, zucchini, and garlic until tender.
Add vegetable mixture and remaining ingredients and simmer until beans are tender.
Serve with reserved bacon and Parmesan cheese, if desired.
Makes 8 servings.
Warm up with homemade soup
food, self care
22nd Dec 2008
No Comments »
Winter has come. The Winter Solstice marks the beginning of the season and the darkest day of the year in the Northern Hemisphere – that is, it’s the day with the shortest amount of daylight and the longest amount of darkness. It happens to also be an extremely cold start to the holiday week. One of the best things you can do for yourself when it’s this cold out is to nourish yourself with a hot, homemade soup. Eating soup keeps you hydrated in the cold, dry winter, nourished with vitamins and antioxidants, and boosts your immunity when you add herbs.
Soup is one of the most simple things you can make. All you need is some stock (which you can make with leftover chicken bones, water and a few spices – try a few bay leaves) and some vegetables. Cut the veggies into bite sized pieces while your stock is simmering. Fish out the chicken bones when the stock is finished, then add in your veggies. Add salt and pepper to taste. Simmer until the veggies are cooked – soft, but not mushy. Serve and enjoy.
If you are uncomfortable in the kitchen without a recipe, try my veggie soup recipe.
Recipes: Warming Kichadi
food, recipes, spices
4th Mar 2008
No Comments »
I am a big fan of kichadis (sometimes pronounced kitch-e-rees), especially in the winter. The cool thing about them is that they are a really easy one-pot dish that is a complete meal – you get your veggies, grains and beans all in one bowl. They’re easy to digest, and they are very good for balancing and healing your digestive system.
I made this one last night and I ate it for breakfast. Think soup is weird for breakfast? Try it yourself and see if you change your mind:
1 cup brown basmati rice
1/2 cup split mung dal
1-2 tablespoons ghee (clarified butter)
1 tablespoon garam masala
6 cups water
1 onion, diced
3-4 cloves garlic, minced
1 more tablespoon garam masala
1 more tablespoon ghee
2 more cups water
2-4 cups chopped vegetables – try carrots, turnips, celery, greens, green beans, or whatever else you like
salt to taste
Method: Rinse rice and split mung, removing any debris. Heat ghee in a large pot and add garam masala. When spices start to heat up and smell good, add in rice and split mung and saute for a couple of minutes. Add water, cover and simmer for 30 minutes.
In a saute pan, heat up ghee and add chopped onion, garlic and more garam masala. Saute until veggies get soft and fragrant. Remove from heat, and place in a blender with the 2 cups of water. Blend until smooth. Add mixture into pot with the cooking rice and beans. Stir, and add in chopped vegetables. Cook until veggies are soft, about 20 more minutes. Add salt at the end. Enjoy
Recipes: Lentil Soup
food, recipes
19th Feb 2008
No Comments »
This soup is hearty and warming, perfect on a cold winter day. Lentils provide a good source of easily digestible vegetable protein.
Heat in a large soup pot, over medium-low heat:
3 Tablespoons olive oil
Add and cook, stirring, until tender but not browned, 5 to 10 minutes:
3 medium carrots, peeled and diced
3 medium celery stalks, diced
1 large onion, diced
3 cloves garlic, minced
2 oz prosciutto or pancetta, or 4 slices bacon, diced (optional)
Stir in:
8 cups water
2 cups lentils, picked over and rinsed
One 14 1/2 oz can diced tomatoes, drained
1 teaspoon dried thyme
Bring to a boil, reduce heat and simmer until the lentils are tender, 30 to 45 minutes. Stir in
1 1/4 teaspoons balsamic vinegar
2 teaspoons salt (1 teaspoon if using the meat)
1 teaspoon ground black pepper
Ladle into warm bowls
Recipe from The Joy of Cooking: All About Soups and Stews
Designed by 