Hot Vegetable Soup

Soups are supposed to be hot but in this case it’s more than hot considering that what’s making it very hot are the chilies in it.  I’ve made several different version of this soup and each were a big success.  This is a very easy and simple soup to make and is one of my staple soups now. Anything that comes in a can just never tastes right to me.

Many of the canned soups have ingredients that I avoid entirely and others  have too much salt. This soup does not have any salt at all!  The other reason I avoid canned soups is that, there is no way of knowing if GMO food products are used in them. I buy only organic and try to buy locally or grow my own.

The basic soup ingredients:

1 cup chopped fine white onions

1 cup thinly sliced carrots

1 cup chopped fine celery

5 garlic cloves smashed

2 tablespoons extra virgin olive oil

1 tsp dried oregano flakes

1/4 cup chopped cilantro

1 tsp dried basil leaves

1 tsp ground cumin

1/2 teaspoon dried rubbed sage

1/2 teaspoon dried rosemary leaves

2 large bay leaves

4 roasted serrano chilies (whole not chopped)

3 large red potatoes

6 cups water

Put all the ingredients in a crock-pot, set it on high until it starts to bubble – timing depends on your crock-pot – then put it on low.  Let it simmer for a while until the potatoes are soft – again it depends on your crock-pot. I left it for another two hours and it was fine. This makes about 6 servings but then again it depends on your bowl size. I stored leftover soup  in the freezer in single size portions.  When I thawed one portion for lunch, the texture was fine.

Using this soup as a base, I have experimented with it quite often.

I have used the frozen soup portions to experiment. I’ve tried blending it and added some leftover steamed yam and a roasted jalapeno – it was even better. I find the sweet and hot flavors addicting!

Other times I’ve added a vegetable on hand after I brought the soup to a boil. These are the vegetables I liked the best: roasted tomatillos, green or wax beans, roma tomatoes, broccoli, spinach, kale, green cabbage, asparagus. Sometimes I use raw vegetables  which I throw in the simmering pot at least half an hour before serving – it depends on the vegetable. Other times, I’ve just tossed in leftover steamed, roasted or stir fried vegetable.  Basically what ever was left over or available in my kitchen at the time I was making soup, I tried.

Another option for this soup is to substitute the all the red potatoes for raw peeled sweet potatoes or yams. When I do this substitute I’ve added two more chilies. If you don’t have serrano chilies, try jalapeno – the serrano chilies are hotter and really offset the sweetness quite well.  Try it and let me know how you liked it. 

Related articles

• Vegan Potato Soup Recipe (vegetarian.answers.com)
• Carrot Soup In May (perksofbeingahousewife.wordpress.com)
• Sweet Potato and Coconut Soup with Thai Pesto (thishappyholisticlife.com)
• Potato Kale Soup (girlfriday.typepad.com)

Lemony Asparagus and Potatoes

It’s been a while since I worked on my blog…among other things, I’ve been tackling making new recipes from old meat containing recipes. I was dreaming for some potatoes that my mom used to cook in her one pot chicken dinner…my revised ‘recipe’ is with asparagus and it is asparagus I picked from a wild patch not far from my house.

Since most of the time I only cook for one, this recipe makes about 2 portions.

Lemony Asparagus and Potatoes

1/8 cup extra virgin olive oil
2 large cloves garlic, crushed/chopped
1/8 tsp dried basil
1/8 tsp dried oregano
1/8 tsp dried thyme
a pinch dried ground sage
ground black pepper to taste
1 tsp soy sauce
juice of one very large lemon
2 or 3 potatoes cut into chunks (enough for 2 people)
¼ cup chopped onion.
Fresh Asparagus cut so they just fit laying across the top of the potatoes in the pot.
¼ cup vegetable broth or water

Place oil, garlic, onion, soy sauce, lemon juice and all spices in a small pot (with a tight fitting cover) and mix well. Add potatoes stir until all potatoes are coated before placing on the stove burner. Turn on heat and and add the vegetable broth a couple minutes later. Cook on a medium low heat with cover on tightly. Depending on the size chunks of potatoes – check the potatoes after 15-20 minutes and if they are almost done. When they need about 5 minutes or so, make sure there is a small bit of liquid in the bottom of the pot, if not pour a couple of tablespoons of vegetable broth or water before placing the cut asparagus across the top of the potatoes. In about 5 minutes the asparagus will be steamed to perfection.

Enjoy!

COMING UP SOON: Spicy Tahini Sauce or dip

Vegetarian Shepherd’s Pie with Portabella Mushrooms

Vegetarian Shepherd’s Pie with Portabella Mushrooms

I love shepherd’s pie but haven’t made this dish since I became vegetarian.  My main quandary was the bottom layer, what should be in it?  In a traditional Shepherds Pie the bottom layer is comprised of ground meat, onions and mushrooms.  I didn’t like the idea of the bottom layer with just mushroom and onions.  The solution came to me while eating a Boca Burger!

2 Boca Burgers cooked per instructions on the box

1 portabella mushroom, sliced thin and lightly sautéed in olive oil

2 garlic cloves smashed

½ cup finely chopped white onion

2 cups fresh corn  kernels ( or 1 pound bag of frozen corn)

3 cups garlic smashed potatoes

1 tablespoon extra virgin olive oil

Chop the cooked Boca Burgers into small chunks.  Chop the sautéed mushroom slices into 3 or 4 pieces and place in a bowl with the Boca Burger chunks, chopped onion, smashed garlic and EVOO; toss until well mixed.  Evenly place this mixture in the bottom of a 2 quart casserole dish.  Next add the kernel corn in an even layer.  Finally add the Garlic Smashed Potatoes as the top layer.  Bake at 375 degrees for 30 to 40 minutes – when the top browns it’s done!

 

Garlic Smashed Potatoes

Garlic Smashed Potatoes – a versatile side dish!

 5 lbs Yukon gold potatoes washed (5lbs is not too much – need the leftovers for other dishes, see below)

 A large pot of lightly salted water (use sea salt)

1 stick butter

10 cloves garlic – more if they are small.

salt and pepper to taste

1/8 cup fresh parsley chopped fine

1 cup or more whole milk.

 

After bringing the potatoes to a boil in the salted water, let them boil for about 20 minutes.  While the potatoes are boiling, peel and smash the garlic with a garlic press, and put into a bowl with the butter and chopped parsley and mix it up.  When the potatoes have finished boiling, strain the water and place the potatoes in the bowl with butter mixture.  Mash the potatoes (I prefer mine NOT peeled) with a masher (or fork if that’s all you have).  And use the low setting on your mixer to mash them up.  When sufficiently mashed, add the milk (add more milk to thin if they are too thick) and gradually turn up the mixer until the potatoes are whipped.  They should be thick enough to hold their shape and not runny or loose.

 Leftovers can last in the refrigerator for up to a week in a tightly sealed container or in the freezer for many weeks – best defrost method is microwave.

 

What to do with the leftovers?  

How about a Broccoli and Cheddar Casserole ?

 

Cover the bottom of a small casserole dish with some olive oil making sure to cover all the surfaces. Add the Garlic Smashed Potatoes evenly.  Place some chopped steamed broccoli (can be a leftover) on the potatoes.  Cover the broccoli with coarsely grated cheddar.  Next place the Garlic Smashed Potatoes on top to fill the casserole.  Sprinkle the top with grated parmesan or pecorino romano cheese and a few twists of black pepper.  Place in a 375 degree oven for about 20 minutes or until the top starts browning.  (I use a casserole dish that fits in my toaster oven and it browns up the top real nice and crusty – the way I love it!)

 I did not include any measures for this casserole because what you put in the casserole is basically what is leftover. If there’s not too much smashed potatoes leftover, then use one of those single serving casseroles.  And if you don’t like broccoli, use another vegetable like string beans or corn.