Archive for the ‘soups and stews’ Category

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soup joumou (haitian pumpkin soup)

January 19, 2015

two versions: VEGAN and MEATY!

This Haitian pumpkin soup looks amazing for warming up in January. & in fact, this soup is traditionally eaten on the New Year to celebrate Haitian independence. There is a great read about why Haitians celebrate their independence with this pumpkin soup on soupsong (or a short version here if you like!)

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VEGAN VERSION!:

2 lbs pumpkin
one small cabbage, diced; or one package of extra-firm tofu, cut into chunks; or one package of tempeh, cut into chunks; or 1 eggplant, diced; or anything that you like to eat that can be marinated

marinade:
2 limes
1 onion
4 cloves garlic
1 tsp thyme
2 scallions
salt and pepper
soup:
1 habanero, seeded (less if you don’t like spicy food)
2 whole cloves, or a pinch of clove powder
veggie stock, or bouillon cube and water

any combination of:
cabbage
celery
carrots
potatoes
turnips
bell pepper
a few sprigs of parsley
malanga
1/4 lb vermicelli or other small pasta, broken up
pat of margarine or drizzle of oil

roast about 2 pounds of pumpkin, or cut up and boil in stockpot.
smash or puree once cooked.

marinate the meat substitute or vegetable of your choice in a paste of onion, shallot, fresh garlic and/or garlic powder, thyme, scallions, salt, and black pepper (green peppercorns if you have them, too.. but it’s not necessary.) marinate between an hour and a day.

bring water to a boil in a soup pot. add the pumpkin, habanero, and clove powder. if you are using eggplant or cabbage or some other firm veggie, add it now. simmer for a half-hour or so. add hard vegetables. cook until soft. if marinating something delicate like tofu, add now, along with vermicelli, parsley, and margarine, and cook until pasta is soft.

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MEATY VERSION!:

2 lbs pumpkin
1lb beef stew meat

marinade:
2 limes
1 onion
4 cloves garlic
1 tsp thyme
2 scallions
salt and pepper

soup:
1 habanero, seeded (less if you don’t like spicy food)
2 whole cloves, or a pinch of clove powder
stock, broth, or bouillon cube and water

any combination of:
cabbage, celery, carrots, potatoes, turnips, bell pepper, a few sprigs of parsley, malanga, 1/4 lb vermicelli or other small pasta, broken up, and a pat of butter or margarine

roast about 2 pounds of pumpkin, or cut up and boil in stockpot.
smash or puree once cooked.

take a pound of beef stew meat, and squeeze half a lime over the meat. rub the other half of the lime on the meat. rinse meat. marinate it in a paste of onion, shallot, fresh garlic and/or garlic powder, thyme, scallions, salt, and black pepper (green peppercorns if you have them, too.. but it’s not necessary.) marinate between an hour and a day.

bring water to a boil in a soup pot. add the pumpkin, beef, habanero, and clove powder. simmer for an hour or two. add hard vegetables. cook until soft. add vermicelli, parsley, and butter, and cook until pasta is soft.

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adapted from love for haitian food, soupsong, and axis of logic by friedsig

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vegan spinach or collard callaloo

January 17, 2015

Callaloo is a soup. Or is it a sauce? Thin, or thick? It’s as thick as you want it to be! Play with the amount of water you add for your favorite consistency. Okra has a bad reputation because of its texture, but here it holds together the greens.

Callaloo is made in Jamaica, Trinidad, and all over the Caribbean! It is traditionally made with dasheen (taro) leaves. Go with any leafy green that’s fresh!

Easiest method ever. Boil everything. For an hour. Then eat it. That’s it!

I haven’t tried this yet, so let me know if you do!

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about 2 lbs of chopped collard, torn spinach, lamb’s quarter, kale, or whatever dark leafy greens you have (remove the toughest ribs if you’re using thick greens like collard)
1/4 cup pumpkin or other winter squash, peeled and chopped
8 okra, trimmed (fresh if you can)
1 – 2 cans of coconut milk, then fill the cans with water and add those
1 small onion, chopped
2 cloves garlic, minced
1 scallion, chopped
1 scotch bonnet pepper (optional – just a deseeded piece if you like it mild, or whole if you like it extra hot)
1/4 cup celery, finely chopped
2 sprigs thyme
1 tsp. parsley, finely chopped
stock, broth, or water and bouillon (as needed)
Salt to taste

Add everything to a soup pot and simmer for 30-40 minutes (with baby spinach or other young greens) or an hour (for collards or tough older greens), or until the greens are tender. Leave the heat fairly low and stir often – coconut milk will burn. You will have to add extra liquid if it gets thick, so keep an eye on it. You can add stock or broth if you have it, or even just water.

When it’s done, add a teaspoon or two of butter or margarine.

Simply Trini shows it over rice with avocado slices and chunks of meat. It’s just as good with rice and beans!

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adapted from simply trini cooking and caribbean pot

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abdoogh khiar (5-minute cold cucumber yogurt soup)

January 1, 2015

Looking for a very healthy and very fast snack to add to a healthy meal? Maybe you have the heat cranked up and you’re pretending it’s summer. Maybe you just have something summery to celebrate. Maybe you worked up a sweat shoveling snow, and you want to cool off. Or maybe you need something cold and refreshing to enjoy with a spicy, hearty stew.

This Persian cold soup, from aashpazi, looks like a delicious variation of an Indian raita!

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Just dice 2 cucumbers into 1/2 cup shredded walnuts, a ton of fresh herbs (they recommend tarragon, mint, basil, and chives, but whatever you have in the house will be good,) and 1/4 c raisins. Stir in 2 cups of yogurt and 6-8 ice cubes, with water if you prefer. Season with salt and pepper. Top with dried mint and rose leaves.

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adapted from aashpazi… check out the photos of the rose petals on top!

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ghalieh kadoo (easy one-pot persian lentil & butternut squash stew)

December 30, 2014

Fast, easy, vegetarian, cooked in one pot, super healthy, and just a few ingredients! This is a traditional Persian recipe.

an onion, minced
oil
1 medium butternut squash, skin & seeds removed, cut into 2 in. chunks
150g lentils (3/4 c.)
3 c water
salt & pepper
1 T lemon juice

Fry an onion in oil until golden. Add everything but the lemon juice and simmer on med-low, covered, until water is mostly absorbed. Turn off heat and add lemon juice before serving.

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modified from cooking and cooking

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five-minute hot and sour soup

November 18, 2014

Another reason to keep homemade stock around.

Feels great for the winter blahs.

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Add bone broth (or veggie stock) and water to a pot.

Bring to a simmer with ginger, garlic, soy sauce, toasted sesame oil (fry for a minute in a medium hot pan,) and salt.

Optional: If you like it restaurant-style and thick, add a corn starch slurry. Start with a half-teaspoon of starch to a teaspoon of water. A little goes a long way, but go as thick as you like.

Also optional: If you have them around, you can add dried or fresh mushrooms, bamboo shoots, lily buds, cilantro, extra-firm tofu, slivers of pork shoulder or chicken, or whatever you like in soup.

About 30 seconds before serving, beat an egg with a pinch of starch like potato or corn starch. Drizzle forkfuls of egg into the simmering soup.

Take off heat. Add tons of white pepper and either chinkiang vinegar or a combination of red wine, rice, and apple cider vinegars. Top with cilantro, or sesame seeds, or just sip it and keep warm.

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modified from serious eats

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cold ukranian borscht (beet soup)

August 13, 2014

This is a great summer soup!

When many people think of borscht, borsch, borshch, barzcz, or borchch, they think of a heavy winter stew made with lots of beef bones and potatoes. If you’ve never tried a summery cold borscht, I highly recommend it. Ukranian-style borscht is cool, creamy, and refreshing. Unlike heavy hot deep red borscht with chunks of beef, this pink Ukranian version doesn’t suffer at all when made vegetarian, with veggie stock.

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make your own chicken or veg stock
roast a head of garlic
shred part of a cabbage, one bunch of peeled raw beets, two small raw potatoes, and a large carrot. put some lemon juice on the shredded raw beets.

heat stock and add shredded veggies and roasted garlic, a pinch of paprika, a bay leaf, and a half-teaspoon or so of allspice. add veggie scraps like parsley stalks and carrot tops and remove before serving or storing.

while this boils, make the zapravka in a separate pan. heat some lard or oil and saute one onion. when translucent, add one chopped carrot. when they begin to soften, add salt, pepper, 2 T tomato paste,

cook everything together until it tastes amazing.

when done, add tons of plain yogurt or sour cream, tons of fresh raw dill, minced pickles or pickled peppers, sliced hard-boiled eggs, and juice from half a fresh lemon.

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adapted by friedsig from ukranianguide

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watercress and buttermilk soup

July 22, 2014

cook the white and light green parts of 2 sliced leeks in 2 T unsalted butter in a medium pot over medium heat, stirring until tender, 4-6 mins.

add one chopped russet potato, 2 cups chicken broth, and 4 cups water.

simmer until potato is tender, 8 – 10 mins. add 2 bunches watercress (thick stems removed) and 1 T fresh tarragon leaves.

cook until watercress is bright green, about 1 minute.

puree, stir in 1/2 c buttermilk, season with salt. serve warm or room temperature topped with tarragon.

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from a clipping in a magazine (not sure which magazine!)

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it’s more of a watercress vichyssoise, or cold potato and leek soup, than a buttermilk soup. it doesn’t taste like buttermilk – it has a lot of flavor for being so simple. my mom hates tarragon, so i substituted dill. i figured, you can’t go wrong with potatoes and dill. i also added garlic. it came out well. if you are craving a cold potato soup, this is a good one. not my favorite soup, but definitely a good, solid way to use an abundance of cress. i liked sipping it cold out of a mug on a hot morning.

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