Mango Beet Soup


Be not deceived by the garnishment. There are no apples in this recipe. It is however full of betalains which have a whole host of beneficial aspects for the body. Much like cucumbers I’ll admit to having a bit of a beet prejudice growing up. My mom liked them but they were a strange purple colored thing that only seemed to show up at large family gatherings and events. I didn’t trust it. Then I decided that perhaps I was being unfair to them one day whilst eating a Greek salad. My prejudice now overcome I decided to give them a try in a different format after seeing them at Farmer’s Market.

Mango Beet Soup

5-6 beets peeled and diced
1/2 mango or about 2 cups sliced
dash of ginger
2 dashes of clove
2 tsp cinnamon
Water

Boil beets until they soften in 3ish cups of water. You don’t want an excess of water but since this will take 30-40 minutes you’ll need to be able to boil it down.

Once softened, run through food processor with mango till about the consistency of apple sauce. I had to split mine into 2 batches through the processor due to size limitations.

Mix back together along with ginger, clove & cinnamon. Can be served hot or cold.

Advertisements

Creamy Parmesan Asparagus Soup

Initially this was just going to be grilled asparagus with Parmesan & black pepper cream sauce, but at some point in the process I decided that I wanted to make a cream of asparagus soup instead. Never mind that it was over 80 out when I made this, I wanted soup. Besides, I had milk in need of being used up.

Creamy Parmesan Asparagus Soup

1 bundle of asparagus
1 cup shredded Parmesan
4 cups milk
2 tbsp butter
3 tbsp flour
1 1/2 tsp fresh ground black pepper
1 1/2 tsp salt
1/8 tsp nutmeg

Soak asparagus in water for at least 30 minutes. According to the farmer I bought it from this helps unfurl the ends and tenderize. He didn’t know I was going to end up decimating them in a food processor, but it can’t hurt.

Once they’ve soaked, grill them to green tenderness. Being an apartment dweller with no outside space I used my Foreman, but if you have a real grill go for the full out grill experience. Set aside to cool while starting on the soup base.

For the base start out like you would with a white sauce by melting the butter in the bottom of a saucepan. Once the butter is melted mix in the flour until it creates a paste. Add one cup of milk and mix until the paste clumps have dispersed. Add the Parmesan and a few spins of pepper from the grinder along with salt and nutmeg. Simmer.

Once that is set to simmering, slice your asparagus in half and throw it in the food processor with the last cup of milk. Process to the finest you’re able.

Add asparagus to your base. Mix well and simmer for at least 20 minutes. As with any soup, the longer you let it sit (or better yet refrigerate overnight) the more your flavors will co-mingle.

Crockpot Chicken Noodle

Before I headed off to Colorado for Interaction11 I had a nasty cold and what better for a cold than chicken noodle soup? Since I’ve given up a lot of canned soups (have you seen the amount of sodium?) and still had my mum’s crockpot at hand I decided to make up another batch of soup at home

Crockpot Chicken Noodle Soup

8 cups water
2 diced chicken breasts
3/4 cup diced fresh celery
1/4 cup diced fresh onion
1 cup diced carrots
8 oz egg noodles
1/8 teaspoon paprika
1 1/2 teaspoons kosher salt
2 teaspoons pepper
1/8 teaspoon mustard
2 teaspoon garlic powder

Slice, dice, etc. all of your ingredients. Put your chicken breast, celery, onion, carrots and spices into the crockpot.

Set to high and let cook for 3-4 hours or until the chicken appears to be cooked through. Add egg noodles. Let simmer for another hour. Serve warm or allow to refrigerate overnight for more taste.

This is a little on the bland side, so you may want to ramp up the spices a bit. Another option that I ended up preferring over the spice addition was to add a couple tablespoons of shredded sharp cheddar cheese on top. It added just that bit of tang I was looking for.

Estimated 12 1 cup servings @ 115 calories a serving (pre-cheese).

Super Corny Bread & Potato Soup

Potato soup served over a piece of super corny bread

Wow. It’s been forever since I’ve posted a recipe up here. I really have been cooking. I promise this is true. Apparently not anything very interesting though.

So this past weekend I had a Hostess & Customer Appreciation Lunch for my lovely lia sophia ladies and decided to go all homemade on the main course with corn bread and potato soup.

Super Corny Bread

based on the Double Corn Bread recipe from Better Homes & Garden’s red plaid cookbook

a piece of super corny bread

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon butter
2 beaten eggs
1 cup milk
1/4 cup cooking oil or melted butter
2 1/2 cups corn

Stir together flour, cornmeal, sugar, baking powder & salt. Set aside.

Add the 1 tablespoon butter to your pan (I used a 9×13 pan) and place in your oven at 400 degrees until melted then remove and use to coat the bottom and sides of the pan.

In a separate bowl mix together the eggs, milk & oil. Pour into flour mixture and stir until moistened. Fold in corn (I used leftover cooked corn) and pour into pan. Bake for 20 minutes or until golden brown.

Estimated 15 pieces @ 146 calories a piece.

Crockpot Potato Soup

Homemade potato soup in the crock pot

4 cups water
6 medium sized potatoes peeled & diced
2 medium turnips diced
1 cup diced fresh celery
1/2 cup diced fresh onion
1 1/3 cups diced carrots
1/2 cup diced ham
1 can cream of mushroom soup
1 can cheddar soup
2 tablespoons dried dill
1/8 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cayenne pepper

Slice, dice, etc. all of your ingredients. I used mostly red potatoes with a couple Yukons in the mix as well and smoked ham. Throw, well, pour all of it into your crockpot/slow cooker. Mix. Set to high and let cook for 5 hours. Refrigerate overnight. Cook on low for 3 hours or until warm. Enjoy.

Estimated 14 1 cup servings @ 196 calories a serving.

Potato soup served over a piece of super corny bread