Potato, Tomato, Spinach Soup

Hello Soupers!

Here’s the soup of the day.  Special thanks to my star Soupa Sista Kimberly and to Rachel Ray for providing the recipe.

Potato, Tomato, Spinach Soup

Prep Time: 10 min.

Cook Time: 15 min

Ingredients:

  • 4 cloves crushed or finely chopped garlic
  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • 2 quarts chicken broth
  • 3 pounds all purpose potatoes, peeled and thinly sliced
  • 1 pound fresh triple washed spinach stems picked and coarsely chopped
  • 1/4 teaspoon nutmeg, grated or ground
  • Salt and pepper
  • 1 (28-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
  • 1/2 cup grated Parmigiana or Romano cheese
Directions:
1.  Chop onion and garlic.
2.  Add 2 tbs. olive oil to a large soup pot and add onion and garlic.  Saute for 2-3 min.
3.  Add chick broth and turn up the heat until broth comes to a boil.
4.  Chop potatoes into small pieces.  After chicken broth is at a boil, add to the pot and cook until soft.
5.  When potatoes are done, slowly add in spinach.
6.  Season to taste.
7.  Serve and garnish with grated cheese.

Happy Souping!

 

 

Shopping List for Tomato, Potato and Spinach Soup

Hello Soupers!

Not sure if you noticed but it is cold outside.  You will love the next recipe we will be featuring tomorrow on Soup E. Doup. It is a delicious and easy hit from none other than Rachel Ray!  In tomorrow’s instructional video, I will be joined in solidarity by my Soupa Sista Kimberly Salley Conon.

Here’s what you need to get for tomorrow:

  • 4 cloves crushed or finely chopped garlic
  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • 2 quarts chicken broth
  • 3 pounds all purpose potatoes, peeled and thinly sliced
  • 1 pound fresh triple washed spinach stems picked and coarsely chopped
  • 1/4 teaspoon nutmeg, grated or ground
  • Salt and pepper
  • 1 (28-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
  • 1/2 cup grated Parmigiana or Romano cheese

Happy Souping!

Lance Predicted the “Soup” Er Bowl

It is rumored around the house that out of the two dogs Maya is the smart one and Lance is the sweet one who is a short a few marbles.  After his spot on “Soup” Er Bowl prediction, I’m really not sure if I’m buying this anymore.  I think this dog is a lot smarter than we all think.

Although we will probably never know this for sure, what I do know is that when it is time to play the Powerball, I know who is coming along for a ride with me ;p.

Happy Souping!

 

 

Doggie “Soup” Er Bowl Predictions

Maya and Lance enjoyed filming the Doggie Taste Test so much that they have decided to make another appearance on Soup E. Doup.  This time, they are predicting the winner of this Sunday’s big game.  Using Manhattan and New England Clam Chowders, they show their allegiances. The video speaks for itself, but all I’m saying is that with Maya and Lance, who needs Phil Simms and Boomer Esiason?

Happy “Soup” Er Bowling!

Creamless Cauliflower and Leek Puree

This soup, originally inspired by “100 Best Fresh Soups” and tweaked by me, is simple, healthy and delicious.

Creamless Cauliflower and Leek Puree:

Serves: 6-8

Prep Time: 5 min.

Cook Time: 30 min.

Ingredients:

2 tbsp. olive oil

2 tbsp. butter

1 large onion

2 leeks

1 head of cauliflower

4 cups of chicken broth (substitute vegetable broth if you wish)

salt and pepper

shredded cheddar cheese for garnish

 

Chop and saute onion and leek with butter and olive oil in a large soup pot for about 10 minutes.

Chop cauliflower into small florets and add to mixture and saute for 2-3 more minutes.

Add chicken broth and bring to a boil.

Turn down heat and cover simmering for about 20 minutes (until veggies are soft).

Place soup contents in a food processor and blend.

Return to the original soup pot and season to your liking with salt and pepper.

Serve and garnish with shredded cheddar cheese.

Happy Souping!!

Shopping List for Creamless Cauliflower and Leek Puree

I don’t know about you, but I’m always trying to find a way to make healthy food that tastes good.  This next soup Creamless Cauliflower and Leek Puree does just this.  Inspired the book Lance the dog bought me for Christmas “100 Best Fresh Soups“, this soup is an easy and healthy answer to the question, “What should I make for dinner tonight?”

Although my take on this recipe is not vegetarian, you could easily substitute the chicken broth to make it a vegetarian option and if you leave off the cheese garnish, it can even be vegan.  Here’s the ingredients you need for tomorrow:

Creamless Cauliflower and Leek Puree:

2 tbsp. olive oil

2 tbsp. butter

1 large onion

2 leeks

1 head of cauliflower

4 cups of chicken broth (substitute vegetable broth if you wish)

salt and pepper

shredded cheddar cheese for garnish

Happy Souping!

The Soup Moment

On Friday night (well into the early morning hours), my good friend and fellow “Soupa Sista” Kimberly Conon came over for a Soupfest.  We made four amazing soups: Creamless Cauliflower Leek Puree, Eggplant Parmigiana, Tomato, Potato and Spinach, and Greens and Beans, all of which will be featured over the next two weeks on this blog.

However, after we finished our last soup close to 12:30 am, we sat down and took a taste and the flavors of this soup just captured my body so much so that I had to stop and take a Soup Moment.  A Soup Moment, which is portrayed in the film below, is a brief moment of time where you just need to stop and appreciate everything that is going on in your soup.  It guess you could equate it to a moment of silence for soup.  Have you ever had one of these?


 

White Bean Chili Chicken Soup

I’m sure my description of this soup both piqued your interest and wet your palate.  As I mentioned yesterday, this soup is incredibly easy to make and it is a huge hit with everyone, non soup people alike!

Thanks again to Martha and Dan (who I’ve never met) for bringing this soup into my life.

Presenting Dan’s White Bean Chili Chicken Soup:

Serves: 8-10

Prep Time: 5 min.

Cook Time: 30 min.

1 package of boneless chicken breast (I used the tenders, Dan uses 4 large breasts).

2 (15 oz) cans of white beans of your preference (navy, cannellini, northern, etc.)

1 (28 oz) large can of stewed or diced tomatoes

1 very small can of chopped chilies

1 medium onion

1 cup of salsa

8 oz grated monterey jack cheese or if you like spicy, pepperjack cheese)

1-2 tsps of salt to taste

1-2 tsps of chili powder to taste

Dice your onion and add it to a large soup pot.  Saute with olive oil until translucent.  Cut chicken into bite size pieces and add to the pot.  Subsequently, add all the other ingredients.  Give soup a good stir and bring to a boil.  Then turn down the heat and cover for about 30 min stirring occasionally.  Serve, garnish and enjoy!

Happy Souping!!!

 

 

 

 

Shopping List for White Bean Chicken Chili

Welcome Soupers to my brand new blog with my very own domain.  I apologize for the  lack of posts lately, but I’ve been trying to get everything up and running.  Tomorrow I will be making an amazing White Bean Chicken Chili, which is perfect comfort food for the rainy, dreary weather we’ve been having lately.

This recipe comes from my good friend Martha Wolf.  It’s her brother Dan’s and Martha made it at a party I was at in beginning of the month.  After I had one bite, I knew I was going to have to get this recipe.  Not only is this soup ridiculously tasty, it is probably one of the easiest soups you could ever make.  There’s barely any prep time and the only step that takes any time is cooking the chicken.

So run off to the store and get these ingredients for tomorrow.

Dan’s White Bean Chicken Chili:

1 package of boneless chicken breast (I used the tenders, Dan uses 4 large breasts).

2 (15 oz) cans of white beans of your preference (navy, cannellini, northern, etc.)

1 (28 oz) large can of stewed or diced tomatoes

1 very small can of chopped chillis

1 medium onion

1 cup of salsa

8 oz grated monterey jack cheese or if you like spicy, pepperjack cheese)

1-2 tsps of salt to taste

1-2 tsps of chili powder to taste

Happy Souping!

Everything But The Kitchen Sink Chicken and Vegetable Soup

Without further ado, here’s the delicious weekend soup recipe!
Everything but the Kitchen Sink Chicken and Vegetable Soup

Serves: 12-15
Prep Time: 20 min.
Cook Time: 40 min.
Ingredients:
1 package of chicken (I normally get the chicken tenders.)
1 large carton of chicken broth (32 or 48 oz will do)
Assortment of fresh and/or canned veggies including left overs.  Pick anything and everything you like.  I used:
1 28 oz can of diced tomatoes
1 can of artichoke quartered artichoke hearts
1 bag of 4 parsnips
1 purple turnip
1 onion
1 bag of celery
1 bag of baby carrots
left over butter parsley potatoes (probably about 6 small red potatoes and 1 Idaho potato)
Assortment of spices and seasonings.  I used:
2 tbsp. olive oil
1 handful of curly parsley
1 handful of Italian parsley
1/2 handful of lemon basil
6 cloves of garlic
1 dry bay leaf
sea salt and pepper to taste (probably 1/2 tsp. each)
juice of 1/2 of a lemon
Note:  There are two ways that you can do this soup.  The soup that I will be making today has a chicken broth base and consistency, but if you would rather have more of a tomato flavor to your soup, you can also add a 28 oz can of crushed tomatoes, which will create a thicker tomato-based broth.  It will also make a lot more soup!
Peel and chop fresh veggies and add into a large saute pot.  Add olive oil and chopped garlic and saute for about 10 minutes on medium-high heat until veggies are glossy and translucent.
Place veggies, cut up chicken, chicken broth and all of your canned veggies and seasoning (except salt) into a large soup/sauce pot bring to a boil.  After simmer for between 30-40 minutes while covered.  Stir occasionally during this process.  When your turnips and parsnips are soft, your soup is ready.  Add your extra seasoning (salt and pepper to taste) and serve.
Happy Souping!!!