I highly recommend this soup! The ginger and lime in here take over and I didn’t even notice a fishy flavor.  Maybe it was just unfishy fish. Whatever it was I liked it. I ate all the left overs too so don’t go looking for them.

 

 

The recipe was inspired and quite adapted from this Thai styled chicken soup recipe from this soup book that I can’t remember the name of but looked like that. Google is being no help right now sorry.

 

 

So here’s how it started, a few edamame, garlic and ginger just sitting there and next thing you know, we had soup!

Mince garlic and half of the green onions, sautéed In coconut oil.

add coconut milk  to broth, saving some to add to soup at the end.

 

 

add sautéed  garlic and onion tops

 

and fish sauce

 

 

In same pan lightly sauté fish pieces, to capture all the garlic flavor

 

 

add fish to broth

and lime zest

Finely mince fresh ginger and add to soup.

 

and add seeded red pepper.

 

 

bring to boil, then simmer.

 

 

simmer about 10 minutes.

 

 

add a bit more coconut milk, edamame, and remaining green onion Then serve.

 

 

Thai-style Fish Soup

ingredients

• 1 tsp coconut oil
• 2 cloves garlic, minced
• 1 small red jalapeno (or other hot red pepper),seeded and chopped
• 1 lime, zested, (and then juiced and reserved for  another purpose)
• 1-2 green onion tops, finely sliced, divided
• 1 quart chicken or fish stock
• 3/4 pound cod fish, cut into small pieces
• 1 1-inch piece of fresh ginger, finely diced
• 1-2 Tbsp fish sauce
• 1 tsp sugar
• 1 can coconut milk, (not lite is better), divided
• 2/3 cup edamame, cooked and shelled
• small bunch of cilantro, snipped  (optional)

   Mince the garlic, and sauté in coconut oil until soft and translucent; add half the green onions

   Warm the broth, then add the coconut milk; add sautéed garlic and onion and fish sauce. and simmer gently  Lightly sauté the fish pieces in the pan the garlic was sautéed in; add fish to stock;  add 1 Tablespoon lime zest, minced fresh ginger and red pepper; Bring just to a boil, then lower to a simmer for about 10 minutes; add edamame; 
  Serve with more green onions, add a bit more coconut milk and cilantro, if desired

 

Roasted Red Pepper and Pumpkin Curry Soup with Farfalle, so nice on a cold day.

If you cook everything ahead it’s very quick and easy to make.

 

 

cook and drain the farfalle.

 

 

 

In the pot with the noodle water add the vegetables (a little cooked sweet potatoes also found their way into the pot)

 

 

now take to stove, the light is bad at the stove so I had to take photos here.

Bring to boil and simmer for about 10 minutes.

 

blend with a hand blender. These things are pretty cool.

 

 

till smooth

 

 

about like this

 

 

 

 

 

 

add coconut milk

 

 

 

 

 

 

 

and curry paste

 

 

and water or the saved noodle water.

 

 

sauté chicken while the rest heats

 

 

for a couple of minutes.

 

 

Add the farfalle and the chicken to the pot

 

 

Serve warm and garnish with cilantro.

 

 

 

Pumpkin Curry soup

ingredients

 

• 1/2 13 oz package mini vegetable farfalle, (carrot is particularly  pretty)
• 1and 1/2 cup water
• 2/3 cup sautéed onions
• 1/2 cup cooked sliced carrots
• 1 15oz can pumpkin, or 2 cups cooked pumpkin cubes
• 1 12oz jar roasted red peppers, or 1and 1/2 cups of your own  roasted reds
• 1 quart chicken broth or water1 13oz can coconut milk, regular or light
• 2 Tbsp red curry paste
• 1-2 tsp salt, or to taste
• a few turns of fresh pepper, (white if you have it, otherwise black will do
• 2 cups chicken cut into small pieces, sautéed
• 1/4 cup fresh cilantro, snipped  (optional) to garnish
• More water, as desired

 

DIRECTIONS;
Cook the farfalle in the water for barely 4 minutes in a large pot;  remove the farfalle to a bowl, and return the noodle water to the pot

Add next 5 ingredients (up to and including chicken broth)

Bring to boil and simmer for about 10 minutes

Blend with stick blender or regular blender until smooth

**** At this point you can save out about 1 to 1/2 cups into another pot, for your non-spicy eater, if you have one) and about 2 Tbsp coconut milk, heat, add about 1/4 cup farfalle and about 2-3 Tbsp chicken, and water depending on how thick you like your soup.

Now add the curry paste and the rest of the coconut milk  to the big pot and heat and stir gently.

Add the farfalle and the rest of the chicken to the big pot; warm, adding more water if desired, and serve; sprinkle with cilantro.

 

 

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Proctor-Silex 59738 Hand Blender

 

Creamy cauliflower tomato soup.

 

 

To make this soup You’ll need some cauliflower,

 

 

and some potatoes.

 

 

Place in pot with water 

 

 

and add the cauliflower in too but only cook the cauliflower till  is almost tender;

 

 

remove the cauliflower and some of the potatoes when tender.

 

 

chop up carrots, sauteed onions, and

 

 

garlic and cook with the potatoes.

 

 

when the potatoes and carrots are soft blend with a hand blender.

 

 

add chicken broth powder,

 

 

home canned tomatoes,

 

 

tomato puree,

 

 

mix it together

 

 

and then add a little more

 

 

Cook it, blend it a bit more.

 

 

take some scissors and snip some tomatoes into smaller pieces.

 

 

add in the cauliflower.

 

 

slice a few jalapeños in. 

 

 

add cream

 

 

and mix.  season with salt and pepper and turmeric.

 

 

Heat and serve.

 

 

Cauliflower Tomato Chowder

ingredients

• 4 potatoes
• 2/3 head of cauliflower
• 4 cups water  or chicken broth
• 1/3 cup meatless  chicken-flavored  broth powder, if using
• 1 onion chopped and sautéed
• 3 cloves of garlic minced
• 3-4 carrots chopped
• 1/2 red pepper, chopped (fresh or frozen is ok)
• 1 jar of home canned tomatoes or a 28oz can of diced tomatoes
• 1 15oz can tomato puree
• 2 small jalapeños
• a dash of turmeric
• salt and white pepper to taste
• 1 cup cream or half and half 

 

 

     Peel and dice the potatoes;  Trim and roughly chop the cauliflower;   Place in pot with water and cook till cauliflower is almost tender;  Remove the cauliflower and some potatoes;

     Chop the carrots and garlic and add them and the sauteed onion and red pepper  to the potato pot and cook till tender; Then blend with a blender, hand or otherwise, till rather smooth;

     Now add the broth powder, tomatoes, puree and cooked cauliflower;   Snip the jalapenos holding the stem, letting seeds and all fall in the pot—(the theory being that you won’t get your fingers burned with chili juice nor have to wear those annoying plastic gloves)

    Add cream or half and half and season with turmeric, salt and pepper;   when warmed just right, serve;  you may  wish to add a bit more water if you like it to have more broth