Winter Soups: Delicious Soup Recipes Only for the Winter [2 ed.] 9798371729446

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Winter Soups Delicious Soup Recipes Only for the Winter

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Table of Contents Potato Soup Irish Style II 7

Mexican Style Potato Soup 10 Chinese Winter Sweet Potato Soup 11 Coconut Potato Soup 12 Potato Soup Curry Style 13 October’s Sweet Potato Soup 16 Potato Soup for Thanksgiving 17 All-in-One Meal Potato Soup 19 Snowy Night Muenster Potato Soup 22 Carrot Four Cheese Potato Soup 23 Yukon Au Gratin Potato Soup 24 Potato Soup Festival 25 Italian Herbed Tofu Soup 28 Big Apple Soup 29 Irish Soup 30 A Soup from Vietnam 31 Hash Brown Soup 34 Country Mushroom Soup 35 Buffalo Soup II 36 Tomato and Avocado Soup 37 Creamy Avocado Stew 40 Italian Style Soup of Tomatoes 41 Squash and Apple Soup 42 Soup of Broccoli, Potatoes, Onions, and Cheese 43

Artisan Broccoli Soup I 46 Victorian Vegan Soup 47 Rice Stick Tofu Curry Soup 48 Wild Rice Curry Soup 49 Frozen Veggie Curry Soup Sampler 50 Mango Chutney Wild Rice Indian Curry Soup 51 Simply Summer Curry Soup 52 Fabulous Fall Cannellini and Cilantro Curry Soup 53 Curry Soup for Ginger Lovers 56 An American Curry Soup 57 9-Ingredient Soy Milk Vegan Soup 58 Creamy Lemon Curry Soup 59 Asian Steak Noodles Soup 60 Saucy Hot Winter Soup 61 Addictive Carrot Juice Soup 62 Tex Mex Turkey Soup 63 Hot and Sweet Soup 66 Marjoram Liver Soup 67 Lime Beef Soup 68 Chunky Messy Garden Soup 69 Black Pea Sirloin Soup 70 Consommé Forest Soup 71 Italian Worcestershire Soup 72 Southwestern Chowder 73 3-Ingredient Beef Soup 76 Chowder Dump Dinner 77

Full Creole Corn Chowder 78 Clam Clásico Chowder 80 Winter Carnival Chowder 81 New Jersey Diner Inspired Chowder 82 Chicken Chowder for Champions 83 All About the Chowder 86 Simple Homemade Red Curry Paste 87 Mango Chutney I 88 Mango Chutney II 89

Potato Soup

Irish Style II

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 8 Calories 358 kcal Fat 15.1 g Carbohydrates 39.4g Protein 16.8 g Cholesterol 48 mg Sodium 601 mg

Ingredients 1 (1 lb.) package turkey bacon 1 onion, chopped 1 C. celery, chopped 6 potatoes, scrubbed and cubed salt and pepper to taste

2 (12 fluid oz.) cans evaporated milk

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Heat a large skillet on medium-high heat and cook the bacon for about 10 minutes. Transfer the bacon onto a paper towel lined plate to drain and then crumble it. Heat the bacon grease on medium heat and cook the onion and celery till tender. Drain the excess grease and stir in the potatoes on medium-high heat. Add enough water to cover about 1 inch of the potatoes and bring to a boil. Reduce the heat to medium-low and simmer for about 15 minutes, stirring occasionally. Stir in the evaporated milk and cook till warmed completely. Season with the salt and pepper. Stir in the bacon just before serving.

Potato Soup Irish Style II

7

MEXICAN STYLE

Potato Soup

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 192 kcal Fat 4g Carbohydrates 36.5g Protein 4.2 g Cholesterol 0 mg Sodium 944 mg

Ingredients 2 tbsp olive oil 2 onions, chopped 1 large clove garlic, minced 2 lb. sweet potatoes, peeled and cut into 1/2-inch cubes 6 C. vegetable broth

2 C. salsa 1/2 tsp salt 1/4 tsp ground black pepper 2 tbsp lime juice

Directions 1. In a large soup pan, heat oil on medium-low heat and sauté the onion and garlic for about 10-15 minutes. 2. Stir in the sweet potatoes till coated with the onion mixture completely. 3. Add the broth and bring to a gentle simmer and cook for about 15-20 minutes. 4. Remove from the heat and stir in the salsa, salt and black pepper. 5. In a blender, add the soup in batches and pulse till smooth. 6. Return the soup to the pan on medium-low heat and cook till heated completely. 7. Stir in the lime juice and serve hot.

10

Mexican Style Potato Soup

Chinese

Winter Sweet Potato Soup

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 306 kcal Fat 20 g Carbohydrates 30.6g Protein 4.1 g Cholesterol 0 mg Sodium 646 mg

Ingredients 1 1/2 lb. orange-fleshed sweet potatoes 1 tbsp vegetable oil 1 onion, chopped 1 (2 inch) piece fresh ginger root, thinly sliced 1 tbsp red curry paste 1 (15 oz.) can unsweetened coconut milk

3 C. vegetable broth 3 1/2 tbsp lemon juice 1 tsp sea salt 1 tbsp toasted sesame oil 1/2 C. chopped fresh cilantro

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. Arrange the sweet potato over the oven rack directly. 3. Cook in the oven for about 45 minutes. 4. Remove from the oven and keep aside to cool completely. 5. In a large soup pan, heat oil on medium heat and sauté the onion for about 5 minutes. 6. Stir in the curry paste and sauté for about 1 minute. 7. Stir in the coconut milk and vegetable broth and bring to a boil. 8. Reduce the heat to low and simmer for about 5 minutes. 9. Peel the sweet potatoes and cut into bite size chunks. 10. Add the sweet potato chunks into the soup and cook for about 5 minutes. 11. Stir in the lemon juice and season with the salt. 12. Place the soup into the bowls and drizzle with the sesame oil. 13. Serve with a garnishing of the cilantro.

Chinese Winter Sweet Potato Soup

11

COCONUT

Potato Soup

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 8 Calories 130 kcal Fat 5.4 g Carbohydrates 18.4g Protein 2.4 g Cholesterol 0 mg Sodium 261 mg

Ingredients 1 tbsp vegetable oil 1 onion, finely chopped 1 leek, chopped 1 lb. peeled and diced pumpkin 3/4 lb. sweet potato, peeled and cubed

1 quart vegetable broth 1 1/4 C. light coconut milk

Directions 1. 2. 3. 4. 5. 6.

12

In a large pan, heat the oil on medium heat and sauté the onion and leek till tender. Stir in the pumpkin, sweet potato and vegetable broth and bring to a boil. Reduce the heat to low and simmer, covered for about 15 minutes. With a potato masher, mash the vegetables roughly. Stir in the coconut milk and season with the salt and pepper. Serve hot.

Coconut Potato Soup

Potato Soup

Curry Style

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 361 kcal Fat 4.9 g Carbohydrates 63.7g Protein 16.9 g Cholesterol 0 mg Sodium 554 mg

Ingredients 1 tbsp olive oil 1 large onion, minced 6 cloves garlic, minced 2 pinches red pepper flakes 1/2 tsp ground turmeric 1 1/2 tsp garam masala 1 C. lentils

4 C. vegetable broth 2 sweet potatoes, peeled and cut into 1/2-inch cubes 4 C. chopped fresh spinach salt to taste

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion and garlic for about 2-4 minutes. 2. Stir in the red pepper flakes, turmeric and garam masala and cook for about 2 minutes. 3. Stir in the lentils and broth and bring to a boil. 4. Reduce the heat to low and cook, covered for about 15 minutes. 5. Stir in the sweet potatoes and bring to a boil. 6. Reduce the heat to low and simmer, covered for about 10 minutes. 7. Stir in the spinach and simmer for about 3-5 minutes. 8. Season with the salt and serve.

Potato Soup Curry Style

13

OCTOBER’S

Sweet Potato Soup

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 226 kcal Fat 8.5 g Carbohydrates 34.5g Protein 3.6 g Cholesterol 6 mg Sodium 337 mg

Ingredients 3 tbsp extra-virgin olive oil 1 C. diced onion 1 tbsp minced garlic 1 quart vegetable broth 2 1/2 lb. sweet potatoes, peeled and cubed 10 slices nickel-sized slices fresh ginger

1 tbsp finely chopped cilantro 1/2 tsp ground cumin 1/2 tsp cayenne pepper salt and ground black pepper to taste 1/2 C. sour cream

Directions 1. In a large pan, heat the oil on medium-high heat and sauté the onion for about 5 minutes. 2. Add garlic and sauté for about 2-3 minutes. 3. Stir in the vegetable broth, sweet potatoes, ginger, cilantro, cumin, cayenne pepper, salt and ground black pepper and bring to a boil. 4. Reduce the heat and simmer for about 30 minutes. 5. Remove the pan from the heat and with an immersion blender, blend till smooth. 6. Season with the salt and ground black pepper. 7. Serve with the topping of a dollop of the sour cream.

16

October’s Sweet Potato Soup

Potato Soup

for Thanksgiving

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 391 kcal Fat 14.4 g Carbohydrates 39.4g Protein 25.6 g Cholesterol 82 mg Sodium 1073 mg

Ingredients 2 sweet potatoes, peeled and cubed 2 tbsp butter 1 tbsp all-purpose flour 1 (1/4 inch thick) slice fresh ginger 1 1/2 C. vegetable broth 1 tbsp brown sugar 1/2 tsp ground nutmeg 1 cinnamon stick

1 C. milk 1 lb. sea scallops 1 tsp kosher salt 1 tsp freshly ground black pepper 2 tbsp butter cayenne pepper

Directions 1. Arrange a steamer basket into a pan and fill with the water to just below the bottom of the steamer. 2. Cover the pan and bring to a boil over high heat. 3. Add the sweet potatoes in steamer basket. 4. Cover and steam for about 15-20 minutes. 5. Meanwhile, in a large pan, melt 2 tbsp of the butter on medium heat. 6. Stir in the flour and ginger slice. 7. Cook, stirring continuously for about 2 to 3 minutes. 8. Add the vegetable broth, brown sugar, nutmeg, and cinnamon stick and beat till well combined. 9. Bring to a simmer on medium-high heat beating continuously. 10. Reduce the heat to medium-low and simmer for about 10 minutes. 11. Add the steamed sweet potatoes and simmer for about 5 minutes more. 12. Remove from the heat and discard the cinnamon stick and ginger slice. 13. Keep aside to cool slightly. Potato Soup for Thanksgiving

17

14. In a blender, add the soup in batches and pulse till smooth. 15. Transfer the soup into a clean pan on low heat. 16. Add the milk and cook till the mixture becomes hot. 17. Meanwhile, season the scallops with the salt and pepper. 18. In a large skillet, melt the remaining 2 tbsp of the butter on medium heat and cook the scallops for about 3 minutes. 19. Place the soup into 4 bowls and top with the scallops. 20. Serve with a sprinkling of a little cayenne pepper.

18

All-in-One Meal Potato Soup

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 12 Calories 144 kcal Fat 2.6 g Carbohydrates 19.7g Protein 12.4 g Cholesterol 86 mg Sodium 514 mg

Ingredients 1 tbsp olive oil 1 red onion, chopped 1/2 tsp minced garlic 4 C. vegetable stock 4 C. corn 2 C. peeled and diced sweet potatoes 1 (10 oz.) can diced tomatoes with green chili peppers (such as RO*TEL(R))

1 C. salsa 2 tsp chili powder 1 tsp ground cumin salt and ground black pepper to taste 1 1/2 lb. peeled medium shrimp 4 green onions, chopped

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion for about 10 minutes. 2. Add the vegetable broth, corn, sweet potatoes diced tomatoes with green chili peppers, salsa, chili powder, cumin, salt and pepper and bring to a boil. 3. Boil for about 5 minutes. 4. Stir in the shrimp and again bring to a boil. 5. Reduce the heat to medium and simmer for about 10 minutes. 6. Stir in the green onion and season with the salt and pepper.

All-in-One Meal Potato Soup

19

SNOWY NIGHT

Muenster Potato Soup

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 6 Calories 611 kcal Fat 27.1 g Carbohydrates 68.4g Protein 25.4 g Cholesterol 135 mg Sodium 359 mg

Ingredients 4 tbsp margarine 1 tsp paprika 2 small onion, chopped 4 C. water 10 potatoes, diced 2 C. half-and-half cream 1/2 lb. cod fillets, cubed

2 eggs, lightly beaten 1 1/2 C. shredded Muenster cheese salt to taste

Directions 1. In a large pan, heat the oil on medium-high heat and sauté the onion for about 5 minutes. 2. Add garlic and sauté for about 2-3 minutes. 3. Stir in the vegetable broth, sweet potatoes, ginger, cilantro, cumin, cayenne pepper, salt and ground black pepper and bring to a boil. 4. Reduce the heat and simmer for about 30 minutes. 5. Remove the pan from the heat and with an immersion blender, blend till smooth. 6. Season with the salt and ground black pepper. 7. Serve with the topping of a dollop of the sour cream.t

22

Snowy Night Muenster Potato Soup

Carrot

Four Cheese Potato Soup

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 5 Calories 466 kcal Fat 21.5 g Carbohydrates 51g Protein 18.7 g Cholesterol 45 mg Sodium 1275 mg

Ingredients 5 potatoes, peeled and cubed 1 small carrot, finely chopped 1/2 stalk celery, finely chopped 1 1/2 C. water 1 tsp salt 2 1/2 C. milk 3 tbsp margarine, melted 3 tbsp all-purpose flour

1 1/2 tsp steak seasoning 1 tsp ground black pepper 2 C. shredded four-cheese blend

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a large pan, mix together the potatoes, carrot, celery, water and salt and bring to a boil. Reduce the heat and simmer, covered for about 15-20 minutes. Stir in the milk. In a small bowl, mix together the melted margarine, flour, steak seasoning and pepper. Stir in the soup and increase the heat to medium. Cook, stirring continuously till the mixture becomes thick and bubbly. Remove from the heat and stir in the cheese till melted. Remove from the heat and keep aside for about 5-10 minutes before serving.

Carrot Four Cheese Potato Soup

23

YUKON

Au Gratin Potato Soup

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 6 Calories 266 kcal Fat 16.2 g Carbohydrates 28.1g Protein 6.2 g Cholesterol 55 mg Sodium 874 mg

Ingredients 2 Yukon Gold potatoes, cubed 1 (5.5 oz.) package au gratin instant potato mix 1 (10.5 oz.) can condensed chicken broth

1 1/2 C. water 1 C. heavy cream

Directions 1. In a large pan, mix together the potatoes, au gratin potato mix, chicken broth and water on medium heat. 2. Cook, stirring occasionally for about 40 minutes. 3. Stir in the cream and cook till heated completely.

24

Yukon Au Gratin Potato Soup

Potato Soup Festival

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 362 kcal Fat 15.4 g Carbohydrates 45.7g Protein 11.6 g Cholesterol 48 mg Sodium 886 mg

Ingredients 2 tbsp butter 2 leeks, cleaned and chopped 1/2 C. chopped onion 6 potatoes, peeled and cubed 4 C. chicken broth 1 C. half-and-half

4 oz. shredded Cheddar cheese 1 tbsp chopped fresh parsley 1 tsp garlic powder salt and ground black pepper to taste

Directions 1. In a large pan, melt the butter on medium heat and sauté the onion and leeks for about 5 minutes. 2. Add the potatoes and chicken broth and simmer for about 20-25 minutes. 3. Add the half-and-half and simmer for about 15 minutes more. 4. Stir in the Cheddar cheese, parsley, garlic powder, salt and black pepper for about 5 minutes.

Potato Soup Festival

25

ITALIAN

Herbed Tofu Soup

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 358 kcal Fat 12.9 g Carbohydrates 49g Protein 17.1 g Cholesterol 29 mg Sodium 1484 mg

Ingredients 2 tbsps butter 2 C. sliced carrots 1 1/2 C. chopped onion 1 1/2 C. chopped celery 1 1/2 tsps minced garlic 12 C. vegetarian chicken-flavored broth 2 C. egg noodles 1 (14 oz.) container extra-firm tofu, drained and cubed 1/4 C. raisins 1/2 tsp dried basil

1/2 tsp dried oregano 1/4 tsp poultry seasoning 1/4 tsp dried thyme 1/4 tsp dried rosemary 1/4 tsp dried marjoram 1/4 tsp black pepper 1/4 C. cornstarch 3 tbsps cold water

Directions 1. 2. 3. 4.

Get a bowl, mix until smooth: water and cornstarch. Stir fry the following in butter for 12 mins: garlic, carrots, celery, and onions. Now add in the broth and get it all boiling. Once everything is boiling, add: pepper, noodles, marjoram, raisins, rosemary, basil, thyme, cornstarch mix, oregano, and poultry seasoning. 5. Get the contents boiling again then place a lid on the pot, set the heat to low, and let it all gently cook for 35 mins. 6. Enjoy.

28

Italian Herbed Tofu Soup

Big Apple Soup

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 8 Calories 143 kcal Fat 10.1 g Carbohydrates 12.7g Protein 2g Cholesterol 16 mg Sodium 662 mg

Ingredients 3 tbsps olive oil 1 shallot, minced 2 small apples, peeled, cored, and diced 4 C. vegetable broth 2 C. water 1/2 tsp freshly grated nutmeg 1/2 tsp ground allspice 1/2 tsp ground cinnamon

1/4 tsp coarsely ground black pepper 1 (12 oz.) box frozen butternut squash 1/2 C. half-and-half 2 tbsps butter 1/2 tsp dried tarragon

Directions 1. Stir fry your shallots in olive oil until they are soft then add in the apples and fry them for 2 mins. 2. Place everything into a large pot and add in the water and broth to the pot and stir the mix. 3. Now add in: the pepper, nutmeg, cinnamon, and allspice. 4. Get everything boiling, set the heat to low, and let the mix cook for 20 mins. 5. Add the squash to the soup and get everything boiling again. 6. Add the half and half and the tarragon as well and let the mix cook for 7 mins. 7. Enjoy.

Big Apple Soup

29

IRISH

Soup

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 228 kcal Fat 11.4 g Carbohydrates 22g Protein 9.5 g Cholesterol 14 mg Sodium 927 mg

Ingredients 1 tbsp olive oil 1 head escarole, coarsely chopped 2 cloves garlic, pressed 1 (15 oz.) can vegetable broth 1 (15.5 oz.) can cannellini beans, rinsed and drained

1/8 tsp crushed red pepper flakes 2 tbsps grated Parmesan cheese

Directions 1. Add the olive oil to a pan and begin to fry your escarole for 6 mins then add the garlic and keep cooking everything for 60 more secs. 2. Now add in the beans and the broth. 3. Stir the mix then add in the pepper flakes and stir everything again. 4. Get the mix boiling then set the heat to low and let the contents simmer for 10 mins. 5. Top the beans with your parmesan. 6. Enjoy.

30

Irish Soup

A Soup

from Vietnam

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 159 kcal Fat 2.3 g Carbohydrates 29.2g Protein 5.2 g Cholesterol 5 mg Sodium 991 mg

Ingredients 2 (14.5 oz.) cans vegetable broth 2 star anise pods, or more to taste 3/4 tbsp ginger paste 1 tsp Sriracha 4 oz. tofu, cubed 1/2 C. broccoli florets

1/2 C. sliced mushrooms 1/4 C. chopped carrots 1/2 (8 oz.) package dried thin rice noodles 1 tbsp chopped green onion

Directions 1. 2. 3. 4. 5. 6.

Get the following boiling: sriracha, broth, ginger paste, and star anise. Once the mix is boiling combine in: the carrots, tofu, mushrooms, and broccoli. Let the mix cook for 9 mins. Now begin get your noodles boiling in water. Once the water is boiling shut the heat and place a lid on the pot. Let the noodles sit for 6 mins then remove the liquids and run the noodles under some cool water. 7. Now take out the anise from the simmering mix. 8. Place your noodles in serving bowls and top them with the broth mix. 9. Place some green onions over everything. 10. Enjoy.

A Soup from Vietnam

31

HASH BROWN

Soup

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 284 kcal Fat 14 g Carbohydrates 33.4g Protein 7.7 g Cholesterol 42 mg Sodium 1112 mg

Ingredients 4 1/2 tbsps butter 1 1/2 C. frozen chopped onions 1 1/2 (14.5 oz.) cans vegetable broth 1 (24 oz.) package frozen hash brown potatoes 3 tbsps all-purpose flour 1 1/2 tsps dried basil

3/4 tsp salt 3/4 tsp ground black pepper 3/4 tsp garlic salt 1 1/2 dashes hot sauce 1 (12 oz.) can evaporated milk

Directions 1. Stir fry your onions in butter for 7 mins then add in: the broth, hot sauce, potatoes, garlic salt, flour, pepper, basil and salt. 2. Get everything boiling, set the heat to low, and let the potatoes cook for 22 mins. 3. Add in the evaporated milk and stir the mix evenly. 4. Enjoy.

34

Hash Brown Soup

Country

Mushroom Soup

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 81 kcal Fat 3.8 g Carbohydrates 9.6g Protein 4.6 g Cholesterol 8 mg Sodium 561 mg

Ingredients 2 tbsps butter 1 C. peeled and sliced carrots 1 C. sliced onions 1 C. sliced leeks (optional) 1/2 C. sliced celery 1 tsp fresh thyme leaves

2 lbs sliced fresh brown or white mushrooms 6 C. vegetable stock salt and pepper to taste 1/2 C. chopped green onion

Directions 1. Begin to stir fry your celery, carrots, leeks, and onions, in butter, for 12 mins then add in the mushrooms and thyme. 2. Keep frying the mix for 7 mins then add in some pepper, salt, and the chicken stock. 3. Get everything boiling, place a lid on the pot, and set the heat to low. 4. Let the mix gently cook for 35 mins then divide the soup between serving bowls. 5. Top each serving with green onions. 6. Enjoy.

Country Mushroom Soup

35

BUFFALO

Soup II

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 155 kcal Fat 11.2 g Carbohydrates 9.9g Protein 5.4 g Cholesterol 27 mg Sodium 1058 mg

Ingredients 1 tsp unsalted butter 1/4 C. chopped celery 2 cloves garlic, chopped 1 tbsp all-purpose flour 3 1/2 C. vegetable broth 1 1/2 C. chopped broccoli 1 1/2 C. cauliflower, chopped

2 tbsps peanut butter 1/4 tsp salt 1/4 tsp crushed red pepper flakes 2 green onions, chopped 1/4 C. heavy cream

Directions 1. Stir fry your garlic and celery in butter for 7 mins then add in the flour and stir everything again. 2. Let the mix fry for 60 secs then add in the pepper flakes, broth, salt, broccoli, peanut butter, and cauliflower. 3. Let the mix gently boil for 17 mins then add in the green onions and cream and stir everything again. 4. Enjoy.

36

Buffalo Soup II

Tomato

and Avocado Soup

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 12 Calories 315 kcal Fat 16.2 g Carbohydrates 37.2g Protein 8.7 g Cholesterol 12 mg Sodium 1152 mg

Ingredients 2 tbsps vegetable oil 1 (1 lb) package frozen pepper and onion veggie mix 2 cloves garlic, diced 3 tbsps ground cumin 1 (28 oz.) can crushed tomatoes 3 (4 oz.) cans chopped green chili peppers, drained

4 (14 oz.) cans vegetable broth salt and pepper to taste 1 (11 oz.) can whole kernel corn 12 oz. tortilla chips 1 C. shredded Cheddar cheese 1 avocado, peeled, pitted and diced

Directions 1. Stir fry your onions and peppers for 2 mins in hot oil then add in the cumin and garlic. Continue frying the mix for 4 more mins until the veggies are soft. 2. Now combine in the chili peppers and tomatoes. 3. Stir the mix again and let the pepper cook for 30 secs before adding in some pepper, salt, and the broth. 4. Now get everything boiling, set the heat to low, and let the mix gently simmer for 35 mins. 5. Add in the corn to the mix and let the veggies cook for 7 mins. 6. When serving the soup top each individual serving with some tortilla chips, avocado, and cheese. 7. Enjoy.

Tomato and Avocado Soup

37

CREAMY

Avocado Stew

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 410 kcal Fat 40.6 g Carbohydrates 12.5g Protein 3.9 g Cholesterol 82 mg Sodium 374 mg

Ingredients 2 avocado, peeled, pitted and diced 1 tbsp chopped shallots 1 tbsp olive oil 2 C. chicken stock 1 C. heavy cream

salt and pepper to taste 1/4 tsp ground nutmeg 1 tomato, peeled, seeded and diced

Directions 1. 2. 3. 4. 5. 6. 7.

40

Add your avocado to the bowl of a food processor and begin to puree it. Begin to stir fry your shallots in olive oil until they are soft then shut the heat. Get a bowl, combine: chicken stock, shallots, cream, and avocado. Stir the mix until it is smooth then add in the nutmeg, some pepper and salt. Place a covering of plastic on the bowl and put the mix in the fridge for 30 mins. When serving the dish top the soup with your tomatoes. Enjoy.

Creamy Avocado Stew

Italian Style

Soup of Tomatoes

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 195 kcal Fat 10.3 g Carbohydrates 16.6g Protein 6.4 g Cholesterol 12 mg Sodium 447 mg

Ingredients 1 tbsp olive oil 1/2 white onion, chopped 2 tsps garlic, minced 2 C. vegetable stock 1 (15.5 oz.) can pinto beans 1 (14.5 oz.) can Italian-style stewed tomatoes 2 stalks celery, chopped

1 bay leaf 1 medium apple, thinly sliced 1/2 C. red wine salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7.

Stir fry your onions in some olive oil for 7 mins. Now add: bay leaf, stock, celery, pintos, and tomatoes. Get everything boiling. Once it is all boiling set the heat to low and gently simmer the mix. Get a bowl, combine: pepper, wine, salt, apples. Pour this mix into the broth mix and simmer for 7 more mins. Enjoy.

Italian Style Soup of Tomatoes

41

SQUASH

and Apple Soup

Prep Time: 40 mins Total Time: 1 hr 40 mins Servings per Recipe: 12 Calories 219 kcal Fat 10.4 g Carbohydrates 29.2g Protein 5.7 g Cholesterol 20 mg Sodium 947 mg

Ingredients 1 (3 lb) butternut squash - peeled, seeded, and cubed 1 tbsp olive oil salt and ground black pepper to taste 1 large onion, chopped 6 stalks celery, chopped 6 carrots, chopped 1 bay leaf 2 tsps curry powder

1 tsp dried thyme salt and ground black pepper to taste 1 apple, cubed 4 cloves garlic, minced 1 C. apple cider 1 1/2 quarts vegetable stock 1/2 tsp ground nutmeg (optional) 1 1/2 C. sour cream

Directions 1. 2. 3. 4. 5.

Set your oven to 375 degrees before doing anything else. Get a bowl, combine: pepper, squash, olive oil, and salt. Now layer your squash in a casserole dish then cook it in the oven for 35 mins. Flip the squash one time, half way through the cooking time. Begin to stir fry the following in some oil: pepper, onions, salt, celery, thyme, carrots, curry powder, and bay leaf. Fry these veggies until tender. 6. Now add the squash and apples and cook for 7 more mins before adding the garlic and cooking for 2 more mins. Add in the cider and get it all boiling. 7. Once it is boiling, set the heat to low and simmer until half of the mix has evaporated. 8. Now add the stock and cook for 25 mins with a low level of heat. 9. Grab an immersion blender and puree the soup. 10. Alternatively you puree the soup in a blender using a ladle and pouring the blended soup into another pot. 11. Finally add in your nutmeg and serve with some sour cream. Enjoy. 42

Squash and Apple Soup

Soup of Broccoli,

Potatoes, Onions, and Cheese

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 183 kcal Fat 8.1 g Carbohydrates 21.7g Protein 8.2 g Cholesterol 14 mg Sodium 297 mg

Ingredients 1 onion, diced 1 tbsp olive oil 2 heads broccoli, chopped 2 potatoes, peeled and cubed

4 C. vegetable broth 4 oz. stilton cheese

Directions 1. Stir fry your onions in olive oil until see-through. Then add in your potatoes and broccoli and cook for 6 mins. Then add the broth and get the contents boiling. Once the broth is boiling set the heat to a lower level and let everything lightly boil for 23 mins with no cover. 2. Add the cheese after shutting the heat and let it melt. Use an immersion blender or regular food processor to blend the soup down to become smoother. 3. Then reheat it before serving. 4. Enjoy.

Soup of Broccoli, Potatoes, Onions, and Cheese

43

ARTISAN

Broccoli Soup I

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 12 Calories 265 kcal Fat 18.2 g Carbohydrates 15.1g Protein 10 g Cholesterol 56 mg Sodium 1136 mg

Ingredients 1/2 C. butter 1 onion, chopped 1 (16 oz.) package frozen chopped broccoli 4 (14.5 oz.) cans vegetable broth 1 (1 lb) loaf processed cheese food, cubed

2 C. milk 1 tbsp garlic powder 2/3 C. cornstarch 1 C. water

Directions 1. Get a bowl, mix until smooth: water and cornstarch. 2. Stir fry your onions in butter in a big pot and then add in your broccoli and broth. 3. Let the broth and broccoli lightly boil for 16 mins. Then set the heat to low and pour in your cheese. Once the cheese has melted season everything with the garlic powder and pour in the milk. 4. Slowly stir and pour in your cornstarch mix. Let the soup cook for a bit more time (3 more mins). 5. Enjoy.

46

Artisan Broccoli Soup I

Victorian

Vegan Soup

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 479 kcal Fat 26.5 g Carbohydrates 51.4g Protein 16.4 g Cholesterol 0 mg Sodium 271 mg

Ingredients 2 tbsp vegetable oil 1 onion, coarsely chopped 2 shallots, thinly sliced 2 cloves garlic, chopped 2 inch piece fresh ginger root, thinly sliced 1 stalk lemon grass, cut into 2 inch pieces 4 tbsp curry powder 1 green bell pepper, coarsely chopped 2 carrots, peeled and diagonally sliced 8 mushrooms, sliced 1 lb. fried tofu, cut into bite-size pieces 4 C. vegetable broth

4 C. water 2 tbsp vegetarian fish sauce 2 tsp red pepper flakes 1 bay leaf 2 kaffir lime leaves 8 small potatoes, quartered 1 (14 oz.) can coconut milk 2 C. fresh bean sprouts, for garnish 8 sprigs fresh chopped cilantro, for garnish

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion and shallots till translucent. 2. Stir in the garlic, ginger, lemon grass and curry powder and sauté for about 5 minutes. 3. Stir in the green pepper, carrots, mushrooms, tofu, and vegetable stock. Water, fish sauce and red pepper flakes and bring to a boil. 4. Stir in the potatoes and coconut milk and bring to a boil. 5. Reduce the heat and simmer for about 40-60 minutes. 6. Serve with a garnishing of the bean sprouts and cilantro.

Victorian Vegan Soup

47

RICE STICK

Tofu Curry Soup

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 434 kcal Fat 25.7 g Carbohydrates 43.7g Protein 12.7 g Cholesterol 0 mg Sodium 269 mg

Ingredients 1 (14 oz.) can coconut milk 2 C. vegetable broth 1 (1 inch) piece galangal 2 stalks lemon grass, bruised and chopped 5 kaffir lime leaves, torn, optional 1/2 tsp red curry paste, see appendix 1 (12 oz.) package extra firm tofu, drained and cubed 1/2 C. stemmed and sliced shiitake mushrooms

1/2 C. sliced button mushrooms 2 tbsp fresh lime juice 2 1/2 tbsp brown sugar 1/8 tsp turmeric powder 4 oz. dry rice stick noodles 1/2 tsp crushed red pepper flakes

Directions 1. In a large pan, add the coconut milk, broth, galangal, lemon grass and kaffir leaves on medium heat and bring to a gentle boil. 2. Simmer for about 15 minutes, stirring occasionally. 3. Strain the broth mixture and discard the solids. 4. Return the soup into the pan. 5. Stir in the red curry paste, then add tofu, mushrooms, lime juice, brown sugar and turmeric and simmer for about 10 minutes. 6. Meanwhile in a large pan of lightly salted boiling water, cook the rice stick noodles for about 3-4 minutes. 7. Drain the noodles well. 8. Divide the drained noodles into serving bowls evenly and top with the soup. 9. Serve with a sprinkling of the crushed red pepper flakes. 48

Rice Stick Tofu Curry Soup

Wild Rice

Curry Soup

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 309 kcal Fat 6.6 g Carbohydrates 61.2g Protein 7.6 g Cholesterol 15 mg Sodium 784 mg

Ingredients 1 C. uncooked wild rice 3 C. water 2 1/2 lb. butternut squash - peeled, seeded, and cubed 2 1/2 C. chicken broth 1/2 C. orange juice 2 tbsp butter

1 medium onion, chopped 1 clove garlic, finely chopped 1 1/2 tsp curry powder 1 1/4 tsp salt 1/2 tsp ground black pepper

Directions 1. In a pan, add the wild rice and water and bring to a boil. 2. Reduce the heat to low and simmer, covered for about 45 minutes. 3. In another medium pan, add the squash and enough water to cover and bring to a boil. 4. Cook for about 15 minutes. 5. Drain the squash well. 6. Return the squash to the pan and mash slightly. 7. Add the chicken broth and orange juice and stir to combine. 8. In a skillet, melt the butter on medium heat and sauté the onion and garlic till tender. 9. Stir in the curry powder. 10. Reduce the heat to low and simmer for about 12 minutes, stirring occasionally. 11. In a food processor, add the squash mixture and onion mixture and pulse till smooth. 12. Return the mixture to the pan with the wild rice and cook till heated completely. 13. Stir in the salt and pepper and serve.

Wild Rice Curry Soup

49

FROZEN

Veggie Curry Soup Sampler

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 139 kcal Fat 3.1 g Carbohydrates 23.2g Protein 7g Cholesterol 2 mg Sodium < 87 mg

Ingredients 1 tbsp vegetable oil 1 onion, chopped 1 clove garlic, minced 1 tbsp curry powder 4 C. chicken broth 4 C. chopped mixed vegetables 2 tbsp all-purpose flour

2 C. nonfat milk Salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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In a large pan, heat the oil on medium heat and sauté the onion and garlic till tender. Stir in the curry powder and sauté for about 2 minutes. Add the broth and vegetables and bring to a boil. Simmer for about 20 minutes. In a bowl, dissolve the flour into milk. Add the flour mixture into the simmering soup and stir to combine. Simmer till the mixture becomes thick, stirring continuously. Stir in the salt and pepper and serve.

Frozen Veggie Curry Soup Sampler

Mango Chutney

Wild Rice Indian Curry Soup

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 16 Calories 208 kcal Fat 8.8 g Carbohydrates 23.9g Protein 9.7 g Cholesterol 24 mg Sodium 462 mg

Ingredients 1/2 C. slivered almonds 4 C. chopped cooked chicken 1/2 C. mango chutney, see appendix 3 tbsp butter 3 tbsp olive oil 2 onions, finely chopped 3 stalks celery, finely 1 (28 oz.) can chopped tomatoes in juice 1 C. golden raisins 2 tbsp Madras curry powder

1/4 tsp ground cayenne pepper 8 C. chicken stock 2 C. cooked wild rice 2 apples, cored and chopped 1/4 C. chopped fresh parsley 2 tbsp lemon juice Salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 375 degrees F before doing anything else. Spread the almonds onto a baking sheet evenly. Cook in the oven for about 5-10 minutes, stirring after every 2 minutes. Transfer the almonds into a large bowl. Add the chicken and mango chutney and stir to combine. In a large pan, melt the butter on medium-high heat and sauté the onion, celery, and garlic for about 5 minutes. 7. Add the tomatoes with juice and raisins and cook for about 10 minutes, stirring occasionally. 8. Stir in the curry powder, cayenne pepper, chicken stock, chicken mixture, wild rice, apples, parsley, and lemon juice and bring to a boil. 9. Reduce the heat to medium-low and simmer for about 5 minutes. 10. Stir in the salt and pepper and serve. Mango Chutney Wild Rice Indian Curry Soup

51

SIMPLY

Summer Curry Soup

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 8 Calories 142 kcal Fat 1.2 g Carbohydrates 31.1g Protein 4.9 g Cholesterol 2 mg Sodium < 377 mg

Ingredients 1 butternut squash, halved and seeded 2 large onions, peeled and quartered 1 medium head garlic 6 C. vegetable broth 1 bay leaf 1 tsp brown sugar 1 tsp mild curry powder

1/2 tsp dried oregano 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg Salt and pepper to taste 1 C. plain yogurt 1/4 C. chopped fresh parsley

Directions 1. Set your oven to 350 degrees F before doing anything else and line a baking sheet with a piece of the foil. 2. Arrange the squash halves and onion onto the prepared baking sheet. 3. With a piece of a foil, wrap the garlic and arrange alongside the squash and onion. 4. Cook in the oven for about 45-60 minutes. 5. Remove from the oven and keep aside to cool slightly. 6. Squeeze the garlic cloves out of their skin like paste into a food processor. 7. Scrape the flesh from the squash halves. 8. Place the squash flesh and onion into the food processor and pulse till smooth. 9. Transfer the pureed mixture into a large pan with the broth, bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg, salt and pepper and bring to a boil. 10. Simmer for about 10 minutes. 11. Remove from the heat and stir in the yogurt. 12. Discard the bay leaf and serve hot with a garnishing of the fresh parsley.

52

Simply Summer Curry Soup

Fabulous Fall

Cannellini and Cilantro Curry Soup

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 397 kcal Fat 26.7 g Carbohydrates 34.2g Protein 10.8 g Cholesterol 0 mg Sodium 607 mg

Ingredients 2 C. diced butternut squash 1 C. water 1 tbsp olive oil 1 tsp salt 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/4 tsp cayenne pepper

1/4 tsp ground turmeric 1 (15 oz.) can coconut milk 1 (15 oz.) can cannellini beans, drained and rinsed 1/4 C. chopped fresh cilantro

Directions 1. In a large pan, add the squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper and turmeric and bring to a boil. 2. Reduce the heat and simmer for about 10-15 minutes, stirring occasionally. 3. Stir in the coconut milk and beans and simmer for about 10 minutes. 4. Serve with a topping of the cilantro.

Fabulous Fall Cannellini and Cilantro Curry Soup

53

CURRY SOUP

for Ginger Lovers

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 618.1 Fat 18.7 g Cholesterol 7.6 mg Sodium 528.5 mg Carbohydrates 102.6 g Protein 11.7 g

Ingredients 1 tbsp oil 1 brown onion (chopped) 2 garlic cloves (minced) 1 tbsp ginger (finely grated) 1 tbsp red curry paste, see appendix

1 kg sweet potato (peeled and chopped) 1 liter chicken stock Coriander leaves

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion and garlic cloves for about 2-3 minutes. 2. Add the finely grated ginger and red curry paste and sauté for about 1-2 minutes. 3. Add the chopped sweet potato and chicken stock and cook for about 15 minutes. 4. Stir in the coconut cream and bring to a simmer. 5. With a hand held blender, blend till smooth. 6. Serve immediately with a garnishing of the coriander leaves.

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Curry Soup for Ginger Lovers

An American

Curry Soup

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 213.7 Fat 15.8 g Cholesterol 46.1 mg Sodium 543.6 mg Carbohydrates 8.1 g Protein 8.5 g

Ingredients 3 tbsp butter 1 small white onion, chopped 1 celery rib, chopped 1 carrot, peeled and chopped 2 garlic cloves, minced 4 C. chicken broth 1⁄2 C. dry white wine 1 head cauliflower, broken into small flowerets

1⁄2-1 tsp curry powder 1⁄4 tsp white pepper 1⁄2 tsp white sugar Salt, as needed 1 C. light cream 1 C. shredded cheddar cheese

Directions 1. In a large pan, melt the butter on medium heat and sauté the onion, celery, carrot and garlic for about 5-7 minutes. 2. Add the broth, wine, cauliflower, curry powder, white pepper and sugar and bring to a boil. 3. Reduce the heat and cook for about 10-12 minutes. 4. Puree With an immersion blender, blend the soup till smooth. 5. Now, place the pan on low heat. 6. Add the light cream and cheese and stir till cheese melts completely. 7. Stir in the salt and serve.

An American Curry Soup

57

9-INGREDIENT

Soy Milk Vegan Soup

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 96.3 Fat 4.1 g Cholesterol 0 mg Sodium 47.4 mg Carbohydrates 12.1 g Protein 4.8 g

Ingredients 1 large onion, diced 2 garlic cloves, chopped 1 tbsp olive oil 15 oz. pumpkin 2 C. vegetable broth

2 C. soy milk 1 tbsp curry powder 1 tsp dried parsley Salt and pepper

Directions 1. 2. 3. 4. 5. 6.

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In a large pan, heat the oil and sauté the onion and garlic till translucent. Add the curry powder and parsley and mix till well combined. Stir in the broth and pumpkin and bring to a boil. Reduce the heat to low. Stir in the soy milk and simmer for about 20 minutes. Stir in the salt and pepper and remove from the heat.

9-Ingredient Soy Milk Vegan Soup

Creamy

Lemon Curry Soup

Prep Time: 15 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 229 kcal Fat 10 g Carbohydrates 35.3g Protein 4.2 g Cholesterol 13 mg Sodium 353 mg

Ingredients 1 butternut squash, halved and seeded 1 tbsp olive oil Salt and ground black pepper to taste 2 C. vegetable broth 1 tsp garlic powder 1 tsp onion powder

1 tsp curry powder 1/2 C. sour cream 1 tbsp lemon juice 1 lemon, zested

Directions 1. Set your oven to 350 degrees F before doing anything else and line a baking sheet with a piece of the foil. 2. Arrange the butternut squash onto the prepared baking sheet, cut-side up. 3. Coat the cut sides of squash with the olive oil and season with the salt and pepper. 4. Cook in the oven for about 45-60 minutes. 5. Remove the squash from the oven and keep aside to cool for about 10 minutes. 6. Scrape the flesh from the roasted butternut squash and transfer into a large pan with the broth, garlic powder, onion powder, curry powder, salt and pepper and bring to a simmer. 7. Simmer for about 10 minutes. 8. Remove from the heat and keep aside to cool slightly. 9. In a blender, add the soup mixture in batches and pulse till smooth. 10. In a bowl, add the sour cream, lemon juice and lemon zest and beat till well combined. 11. Serve the soup hot with a topping of the lime cream.

Creamy Lemon Curry Soup

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ASIAN STEAK

Noodles Soup

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 4 Calories 258 kcal Fat 5.8 g Carbohydrates 30.9g Protein 120.9 g Cholesterol 43 mg Sodium 2160 mg

Ingredients 4 oz. dried rice noodles 6 C. cold water 3 (10.5 oz.) cans condensed beef broth 1 tsp chopped fresh ginger root 1/2 tsp kosher salt 1 Thai chile, chopped 1/2 lb boneless top round steak, sliced very thin

1/4 lb fresh basil 4 tbsp snipped fresh cilantro 1/4 lb mung bean sprouts 4 green onions, thinly sliced 4 wedges lime Hot pepper sauce (optional) Oyster sauce (optional)

Directions 1. Get a mixing bowl: Place the noodles and cover it water. Place it aside for 35 min. 2. Bring a salted pot for water to a boil. Add the noodles and it for 4 min. discard the water and place the noodles aside. 3. Place a soup pot over medium heat. Add the beef broth, ginger, salt, and Thai pepper. Them until they start boiling. Lower the heat and the soup for 17 min. 4. Divide the noodles between 4 serving bowls. Top it with the raw steak slices, hot soup, lime wedge, basil leaves, cilantro, mung beans and green onions. Serve your soup hot. 5. Enjoy.

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Asian Steak Noodles Soup

Saucy

Hot Winter Soup

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 8 Calories 216 kcal Fat 5.8 g Carbohydrates 20.3g Protein 19.6 g Cholesterol 45 mg Sodium 550 mg

Ingredients 1 tbsp olive oil 1 1/2 lbs beef top sirloin, cut into bitesized pieces 3 ribs celery, chopped 1 small onion, chopped 4 C. water 2 (14 oz.) cans beef broth 1 (14 oz.) can petite diced tomatoes 1 (14 oz.) can diced tomatoes 2 potatoes cut into bite-sized pieces

10 baby carrots, chopped 2 tsp garlic powder 2 small bay leaves 1 C. frozen corn 1 C. frozen green beans 2 tsp hot pepper sauce (such as Tabasco(R))

Directions 1. Place a large soup pot over medium heat. Add the oil and heat it. Add the beef and it for 6 min. drain it and place it aside. 2. Add the onion with celery to the pot and them for 6 min. Stir in the beef back with water, beef broth, petite diced tomatoes, diced tomatoes, potatoes, baby carrots, garlic powder, and bay leaves. 3. Put on the lid and the soup until it starts boiling. Lower the heat and remove the lid. The soup for 50 min 4. Add the rest of the ingredients. Put on the lid and the soup for 35 min. 5. Adjust the seasoning of the soup then serve it warm. 6. Enjoy.

Saucy Hot Winter Soup

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ADDICTIVE

Carrot Juice Soup

Prep Time: 10 mins Total Time: 6 hrs 10 mins Servings per Recipe: 6 Calories 364 kcal Fat 16.2 g Carbohydrates 38.8g Protein 120 g Cholesterol 51 mg Sodium 1252 mg

Ingredients 1 lb cubed beef stew meat 1 (15.25 oz.) can whole kernel corn, undrained 1 (15 oz.) can green beans 1 (15 oz.) can carrots with juice 1 (15 oz.) can sliced potatoes with juice 1 (28 oz.) can crushed tomatoes 1 (1.25 oz.) package beef with onion

soup mix Salt and pepper to taste

Directions 1. Combine all the ingredients in a greased slow cooker. Put on the lid and it for 6 h 30 min on low. 2. Adjust the seasoning of the soup then serve it warm. 3. Enjoy. 

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Addictive Carrot Juice Soup

Tex Mex

Turkey Soup

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 277 kcal Fat 7.8 g Carbohydrates 20g Protein 29.6 g Cholesterol 72 mg Sodium 935 mg

Ingredients 1 lb lean ground beef 1 lb lean ground turkey 1/2 onion, chopped 1 1/2 C. water 2 (28 oz.) cans diced tomatoes 1 1/2 tsp garlic powder (such as Lawry's(R)) 1 1/2 tsp sea salt, or to taste 1/2 tsp dried basil

1/2 tsp finely ground black pepper, or to taste 3 1/2 tsp beef base (such as Better Than Bouillon(R)) 2 (12 oz.) packages frozen mixed vegetables

Directions 1. Place a soup pot over medium heat. Add the turkey with beef and them for 8 min. add the onion and them for 6 min. discard the grease. 2. Stir in the rest of the ingredients. The soup until it starts boiling. Lower the heat and simmer the soup for 25 min. 3. Adjust the seasoning of the soup then serve it warm. 4. Enjoy.

Tex Mex Turkey Soup

63

HOT

and Sweet Soup

Prep Time: 25 mins Total Time: 6 hrs 30 mins Servings per Recipe: 4 Calories 205 kcal Fat 6.6 g Carbohydrates 24g Protein 13.7 g Cholesterol 26 mg Sodium 429 mg

Ingredients 3 tbsp vegetable oil 2 tbsp all-purpose flour 1 1/2 lbs beef stew meat, trimmed 1 (32 oz.) carton beef stock 4 C. hot water 2 C. fresh green beans cut into bitesized pieces 1 (15 oz.) can tomato sauce 1 (14.5 oz.) can stewed tomatoes 4 carrots, sliced into circles 4 potatoes cut into large dice 1 1/2 C. fresh corn kernels

1 C. chopped celery 1 yellow onion, diced 1/2 C. sweet peas 4 tsp beef bouillon granules 3 tbsp dried parsley 2 bay leaves 1 tsp thyme 1/2 tsp chili powder 1/2 tsp ground black pepper

Directions 1. Get a mixing bowl: Place in it the flour. Season the beef with some salt and pepper. Coat it with the flour. 2. Place a soup over medium heat. Heat the oil in it. Add the beef and brown in it for 6 min. Stir in the rest of the ingredients. 3. Put on the lid and lower the heat. Simmer the soup for 6 min while stirring it occasionally. 4. Adjust the seasoning of the soup then serve it warm. 5. Enjoy.

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Hot and Sweet Soup

Marjoram

Liver Soup

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 1008 kcal Fat 68.3 g Carbohydrates 40g Protein 156.5 g Cholesterol 1451 mg Sodium 153355 mg

Ingredients 1 C. ground chicken liver 1 C. dried bread crumbs 3 tbsp all-purpose flour 2 eggs 1/4 tbsp chopped fresh parsley 1 tsp salt 1/8 tsp dried marjoram 1/8 tsp ground mace 1 clove garlic, minced 2 lbs short rib steaks 2 onions, thinly sliced

3 stalks chopped celery, with leaves 4 tsp salt 3/4 tsp ground black pepper 8 C. water 2 carrots, halved 3 tomatoes, chopped 4 sprigs fresh parsley

Directions 1. Get a mixing bowl: Add the liver, bread crumbs, flour, eggs, parsley, 1 tsp salt, marjoram, mace, and garlic. Combine them well. Place the mix aside. 2. Place a large soup over medium heat. Add the rest of the ingredients. Put on the lid and the soup until it starts boiling. Lower the heat and the soup for 1 h 35 min. 3. Drain the carrot the meat. Cut into small pieces. Stir them back into the pot and it until it start boiling. 4. Form the liver mix into meatballs and stir them into the soup. The soup over medium heat for 10 min 5. Adjust the seasoning of the soup then serve it warm. 6. Enjoy.

Marjoram Liver Soup

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LIME

Beef Soup

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 359 kcal Fat 11.7 g Carbohydrates 36.5g Protein 128.3 g Cholesterol 50 mg Sodium 1881 mg

Ingredients 1 lb beef shank 1 tomato, quartered 2 potatoes, cubed 1 onion, chopped 3 carrots, chopped 1/2 medium head cabbage, chopped 4 cloves garlic, minced 6 tsp chopped fresh cilantro

1 tbsp salt 1/4 tsp ground cumin 2 fluid oz. fresh lime juice

Directions 1. Place a soup pot over low heat. Add the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 tsp cilantro, salt and cumin. 2. Cover them with water. Put on the lid and the soup for 2 h 10 min. 3. Remove the cover and the soup for 1 h 5 min while stirring occasionally. Serve the soup hot with the rest of the cilantro and lime juice. 4. Enjoy.

68

Lime Beef Soup

Chunky Messy

Garden Soup

Prep Time: 30 mins Total Time: 12 hrs 30 mins Servings per Recipe: 4 Calories 260 kcal Fat 10.6 g Carbohydrates 20.6g Protein 17.3 g Cholesterol 40 mg Sodium 570 mg

Ingredients 1 C. dry mixed beans 1 1/2 lbs cubed beef stew meat 5 C. beef broth 1 C. red wine 1 (28 oz.) can whole peeled tomatoes 4 large carrots cut into 2 inch pieces 3 stalks celery, cut into 2 inch pieces 3 potatoes, peeled and cubed 3 cloves garlic, minced 4 green onions, chopped 1 tsp salt

1 tsp ground black pepper 1 tsp ground cayenne pepper 1/2 tsp crushed red pepper flakes 1 tbsp dried oregano 1 tbsp ground dry mustard 1 dash hot sauce

Directions 1. Transfer the mixed beans to a large saucepan. Cover them water adding 2 inches on top. They until they start rolling boil. Keep boiling them for 12 min. 2. Turn off the heat. Place the beans with the lid on for 2 h 15 min. Rinse the beans and drain them. 3. Transfer the beans with the rest of ingredients to a slow cooker. Put on the lid and the soup for 11 h. 4. Adjust the seasoning of the soup then serve it warm. 5. Enjoy.

Chunky Messy Garden Soup

69

BLACK PEA

Sirloin Soup

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 4 Calories 354 kcal Fat 10.4 g Carbohydrates 45.9g Protein 122.4 g Cholesterol 46 mg Sodium 1465 mg

Ingredients 1 (32 fluid oz.) container beef broth or more if needed 1 lb ground sirloin beef 1 (15.25 oz.) can whole kernel corn, drained 1 (15 oz.) can green beans, drained 1 (15 oz.) can peas, drained 1 (14 oz.) can tomato sauce 3 carrots cut into bite-size pieces 2 potatoes, peeled and cut into bite-size pieces

1 onion, chopped 1 large stalk celery, cut into bite-size pieces 1 clove garlic, minced 1 1/2 tbsp chopped fresh parsley 1/2 tsp celery seed 2 bay leaves Salt and ground black pepper to taste

Directions 1. Combine all the ingredients in a slow cooker. Put on the lid and them for 8 h on low while adding more broth if needed. 2. Adjust the seasoning of the soup then serve it warm. 3. Enjoy.

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Black Pea Sirloin Soup

Consommé

Forest Soup

Prep Time: 20 mins Total Time: 6 hrs 20 mins Servings per Recipe: 6 Calories 293 kcal Fat 8.4 g Carbohydrates 33.4g Protein 122.4 g Cholesterol 37 mg Sodium 814 mg

Ingredients 3/4 lb beef stew meat, cut into 1 inch cubes 2 onions, diced 3 cloves garlic, minced 1 large stalk celery, minced 2 carrots, finely chopped 1/4 lb green beans cut into 1 inch pieces 8 oz. fresh mushrooms, coarsely chopped 3 potatoes, peeled and diced 1 (14.5 oz.) can crushed tomatoes 1 (8 oz.) can tomato sauce

1 bay leaf 1/2 tsp ground black pepper 1/2 tsp dried thyme 1/4 tsp dried marjoram 2 (14.5 oz.) cans fat-free chicken broth 1/2 C. all-purpose flour 2 (10.5 oz.) cans beef consommé

Directions 1. Combine all the ingredients in a slow cooker. Stir them well. 2. Put on the lid and the soup for 8 h on low. Adjust the seasoning of the soup then serve it warm. 3. Enjoy.

Consommé Forest Soup

71

ITALIAN

Worcestershire Soup

Prep Time: 15 mins Total Time: 7 hrs 25 mins Servings per Recipe: 6 Calories 264 kcal Fat 7.9 g Carbohydrates 30.5g Protein 118 g Cholesterol 34 mg Sodium 1504 mg

Ingredients 1 lb ground beef 2 cloves garlic, minced 1 small onion, diced 1 green bell pepper, diced 3 stalks celery, diced 1 (29 oz.) can Italian-style stewed tomatoes, drained 1 (15 oz.) can mixed vegetables, drained 2 quarts beef broth 3 tbsp soy sauce 2 tbsp Worcestershire sauce

3/4 tsp paprika Salt and pepper to taste 6 oz. dry fusilli pasta

Directions 1. Place a large skillet over medium heat. Add the beef with garlic, onion, and green bell pepper. Those for 6 min. discard the grease. 2. Place the mix into a greased slow cooker with the rest of the ingredients except for the pasta and stir them. Put on the lid and the soup for 7 h 15 min on low. 3. Add the pasta and the soup for 16 min on low. Adjust the seasoning of the soup then serve it warm. 4. Enjoy.

72

Italian Worcestershire Soup

Southwestern Chowder

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 7 Calories 289 kcal Fat 11.8 g Carbohydrates 37.8g Protein 11.3 g Cholesterol 23 mg Sodium 1021 mg

Ingredients 2 tbsp margarine 1 C. chopped celery 1 C. chopped onion 2 (14.5 oz.) cans chicken broth 3 C. peeled and cubed potatoes 1 (15 oz.) can whole kernel corn 1 (4 oz.) can diced green chilis

1 (2.5 oz.) package country style gravy mix 2 C. milk 1 C. shredded Mexican-style processed cheese food

Directions 1. In a large pan, melt the margarine on medium-high heat and sauté the celery and onion for about 5 minutes. 2. Add the chicken broth and bring to a boil. 3. Stir in the potatoes. 4. Reduce the heat to low and simmer for about 20-25 minutes, stirring occasionally. 5. Stir in the corn and chilis and bring to a simmer. 6. In a bowl, dissolve the gravy mix in milk. 7. Add the gravy mixture into the boiling mixture and stir to combine. 8. Add the cheese and cook till the cheese melts completely.

Southwestern Chowder

73

3-INGREDIENT

Beef Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 343 kcal Fat 16.4 g Carbohydrates 29.6g Protein 120.3 g Cholesterol 57 mg Sodium 695 mg

Ingredients 1 lb lean ground beef 48 oz. tomato-vegetable juice cocktail 2 (16 oz.) packages frozen mixed vegetable

Directions 1. Place a large soup pot over medium heat. Add the beef and brown in it for 6 min. discard the grease. 2. Stir in the rest of the ingredients. Lower the heat and the soup for 35 min. adjust the seasoning of the soup then serve it warm. 3. Enjoy.

76

3-Ingredient Beef Soup

Chowder

Dump Dinner

Prep Time: 10 mins Total Time: 8 hrs 10 mins Servings per Recipe: 10 Calories 425 kcal Fat 32.5 g Carbohydrates 17.6g Protein 16.1 g Cholesterol 134 mg Sodium 740 mg

Ingredients 1 (10.75 oz.) can condensed cream of celery soup 1 (10.75 oz.) can condensed cream of potato soup 1 (10.75 oz.) can New England clam chowder 2 (6.5 oz.) cans minced clams

1 quart half-and-half cream 1 pint heavy whipping cream

Directions 1. In a slow cooker, mix together all 2. Ingredients set the slow cooker on Low and cook, covered for about 6-8 hours.

Chowder Dump Dinner

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FULL CREOLE

Corn Chowder

Prep Time: 35mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 709 kcal Fat 48 g Carbohydrates 46.1g Protein 25.1 g Cholesterol 240 mg Sodium 1016 mg

Ingredients 5 slices turkey bacon 1 tbsp clarified butter 3/4 C. chopped onion 1/4 C. chopped green bell pepper 1/2 C. chopped celery 1 1/2 tsp minced garlic 1/4 C. dry white wine 1 tsp brandy 1 1/2 tsp dried basil 1 tsp ground white pepper 1/4 tsp cayenne pepper 1/2 tsp dried thyme leaves 2 tsp Worcestershire sauce

3 C. fresh corn kernels 4 large potatoes, peeled and diced 1 1/2 quarts chicken stock 1/2 C. butter 1/2 C. all-purpose flour 3 C. heavy cream 1 C. half-and-half cream 1 lb. peeled and deveined small shrimp 1 tbsp Creole seasoning 1 lb. fresh lump crabmeat, shell pieces removed

Directions 1. Heat a large skillet on medium-high heat and cook the bacon for about 10 minutes, stirring occasionally. 2. Transfer the bacon onto a paper towel lined plate to drain and then crumble it. 3. Drain the grease from the skillet and reserve in a bowl. 4. Meanwhile in a large pan, melt 1 tbsp of clarified butter on medium heat and cook the onion, green pepper, celery and garlic for about 10 minutes. 5. Stir in the white wine and brandy and bring to a gentle boil. 6. Stir in the basil, white pepper, cayenne pepper, thyme, Worcestershire sauce, corn, potatoes and chicken stock and bring to a boil on high heat. 7. Reduce the heat to medium-low and simmer, covered for about 10 minutes. 8. Meanwhile in a small pan, melt 1/2 C. of the butter on medium-low heat. 78

Full Creole Corn Chowder

9. Stir in the flour and cook for about 10 minutes, stirring continuously. 10. Add the roux into the soup and stir to combine. 11. Increase the heat to medium-high. 12. Stir in the heavy cream, half-and-half cream, shrimp, reserved bacon and grease and cook for about 15 minutes. 13. Stir in the Creole seasoning and crab meat and serve immediately

79

CLAM

Clásico Chowder

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 337 kcal Fat 22.4 g Carbohydrates 25.8g Protein 9.1 g Cholesterol 78 mg Sodium 627 mg

Ingredients 1/2 C. butter 1 1/2 large onions, chopped 3/4 C. all-purpose flour 1 quart shucked clams, with liquid 6 (8 oz.) jars clam juice 1 lb. boiling potatoes, peeled and chopped

3 C. half-and-half cream Salt and pepper to taste 1/2 tsp chopped fresh dill weed

Directions 1. In a large pan, melt the butter on medium heat and sauté the onions till translucent. 2. Reduce the heat to low. 3. Stir in the flour and cook for about 2-4 minutes, stirring occasionally. 4. Remove from the heat and keep aside to cool. 5. In another pan, add the clams and clam juice and bring to a boil. 6. Reduce the heat and simmer for about 15 minutes. 7. In a small pan, add the peeled potatoes and enough water to cover and bring to a boil. 8. Cook for about 15 minutes. 9. Drain the potatoes and keep aside. 10. Place the pan of flour mixture on medium heat. 11. Slowly, add the hot clam stock into flour mixture, stirring continuously. 12. Bring to a boil, stirring continuously. 13. Reduce the heat and stir in the cooked potatoes. 14. Stir in the half and half, salt and pepper and chopped dill and cook till heated completely.

80

Clam Clásico Chowder

Winter

Carnival Chowder

Prep Time: 35 mins Total Time: 1 hr 15 mins Servings per Recipe: 16 Calories 172 kcal Fat 6.5 g Carbohydrates 12.5g Protein 15.4 g Cholesterol 39 mg Sodium 364 mg

Ingredients 1 tbsp unsalted butter 1 large onion, finely diced 2 large potatoes, peeled and cubed 2 cloves garlic, minced 6 C. chicken stock 1 (8 oz.) can stewed tomatoes, diced 2 large carrots, shredded

1 1/2 C. milk 1/2 C. heavy cream Salt and pepper to taste 2 lb. halibut, cut into 1-inch cubes 1/2 C. shredded Cheddar cheese 1 pinch red pepper flakes

Directions 1. 2. 3. 4. 5.

In a large pan, melt the butter on medium heat and sauté the onion for about 5 minutes. Add the potatoes and garlic and cook for about 10 minutes. Add the chicken stock, tomatoes and carrots and bring to a boil. Reduce the heat to medium-low and simmer, covered for about 10 minutes. Add the milk, cream, salt, pepper and halibut and simmer, uncovered for about 10 minutes. 6. Gently stir in the Cheddar cheese and red pepper flakes till the cheese melts completely. 7. Serve immediately.

Winter Carnival Chowder

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NEW JERSEY

Diner Inspired Chowder

Prep Time: 35 mins Total Time: 1 hr 40 mins Servings per Recipe: 8 Calories 205 kcal Fat 9.5 g Carbohydrates 20.5g Protein 8.5 g Cholesterol 25 mg Sodium 561 mg

Ingredients 2 tbsp butter 1 tbsp olive oil 1 C. chopped onion 2 cloves garlic, chopped 1/2 C. chopped celery 1/2 C. all-purpose flour 6 C. chicken broth 1 lb. potatoes - peeled and cubed 1 tsp dried dill weed 1 tsp dried tarragon 1 tsp dried thyme

1/2 tsp paprika 8 oz. smoked salmon, cut into 1/2 inch pieces 1/4 C. white wine 1 tbsp fresh lemon juice 1/4 tsp hot sauce 1 tsp salt 1 tsp fresh-ground black pepper 1 C. half and half

Directions 1. In a large span, mix together the butter, olive oil, onion, garlic and celery on medium-high heat and cook for 8-10 minutes. 2. Add the flour and stir to combine well. 3. Slowly, add the chicken broth and stir till mixture becomes slightly thick. 4. Stir in the potatoes, dill, tarragon, thyme and paprika. 5. Reduce the heat to medium and simmer, covered for about 15 minutes. 6. Stir in the salmon, wine, lemon juice, hot sauce, salt and pepper. 7. Reduce the heat to low and simmer, uncovered for about 10 minutes. 8. Stir in the half-and-half and simmer for about 30 minutes, stirring occasionally. 9. Serve hot.

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New Jersey Diner Inspired Chowder

Chicken

Chowder for Champions

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 5 Calories 691 kcal Fat 41.3 g Carbohydrates 35.7g Protein 43.5 g Cholesterol 126 mg Sodium 2209 mg

Ingredients 4 C. chicken broth 1 1/2 C. diced potatoes 1 C. diced celery 1 C. diced carrots 1 C. diced onion 1/3 C. margarine 1/3 C. all-purpose flour

3 C. milk 1 tbsp soy sauce 1 lb. processed cheese, cubed 2 C. chopped, cooked chicken meat

Directions 1. In a large pan, mix together the chicken broth, potatoes, celery, carrots and onion and cook, covered for about 15 minutes. 2. In a medium pan, melt the butter on low heat. 3. Stir in the flour and cook for about 1 minute, stirring continuously. 4. Slowly, add the milk, beating continuously. 5. Cook till the mixture becomes thick and bubbly, stirring continuously. 6. Add the flour mixture and soy sauce into the vegetables and stir to combine. 7. Stir in the cheese till melts completely. 8. Stir in the chicken and cook till heated completely.

Chicken Chowder for Champions

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ALL ABOUT

the Chowder

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 634 kcal Fat 36.4 g Carbohydrates 61.7g Protein 19.5 g Cholesterol 70 mg Sodium 1377 mg

Ingredients 6 C. peeled and cubed potatoes 1 tsp salt 1/2 tsp dried marjoram 3 C. water 1 lb. sausage, optional 1 onion, chopped

1 (15.25 oz.) can whole kernel corn 1 (14.75 oz.) can creamed corn 1 (12 fluid oz.) can evaporated milk

Directions 1. 2. 3. 4. 5. 6. 7.

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In a large pan, add the potatoes, salt, marjoram and water and bring to a boil. Boil till the potatoes become just tender. Heat a skillet on medium heat and cook the sausage till browned completely. Drain off the excess grease from the skillet. Add the sausage into the potatoes and stir to combine. Stir in the cans of corn and the evaporated milk and cook till heat completely. Serve immediately.

All About the Chowder

Simple Homemade

Red Curry Paste (Thailand Style)

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 300.4 Fat 3.5 g Cholesterol 0 mg Sodium 2368.8 mg Carbohydrates 71.1 g Protein 7.5 g

Ingredients 1⁄4 C. chopped scallion 1⁄4 C. chopped fresh cilantro 2 tbsps minced garlic 2 tbsps grated fresh gingerroot 1 tbsp freshly grated lemon rinds 1 tbsp brown sugar 1-2 fresh red chilies or 1 -2 green chili, minced

3 tbsps fresh lemon juice 1 tbsp ground coriander 1 tsp turmeric 1⁄2 tsp salt

Directions 1. Add the following your food processor: scallion, cilantro, garlic, ginger root, lemons / lime, brown sugar, chilies, lemon / lime juice, coriander, turmeric, and salt. 2. Process and pulse everything until it becomes a smooth paste. 3. Enjoy. 4. NOTE: To prepare a red curry paste use red chilies for a green curry paste use green chilies.

Simple Homemade Red Curry Paste

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MANGO

Chutney I

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 1 Calories 627.2 Fat 2.1g Cholesterol 0.0mg Sodium 3748.7mg Carbohydrates 153.4g Protein 4.2g

Ingredients 2 lb. very firm mango 2 C. sugar 1.5 C. vinegar 1 (5 cm) pieces ginger, peeled 4 cloves garlic, peeled 2 -4 tsps chili powder

4 tsps mustard seeds 8 tsps salt 1 C. raisins

Directions 1. Peel the mango and then remove the pit and chop it. 2. In a pan, add sugar and vinegar, leaving about 20ml and simmer, stirring occasionally for about 10 minutes. 3. Meanwhile in a food processor, add remaining vinegar, garlic and ginger and pulse till a paste forms. 4. Transfer the paste into a pan and simmer, stirring continuously for about 10 minutes. 5. Stir in the mango and remaining ingredients and simmer, stirring occasionally for about 25 minutes or till desired thickness of chutney. 6. Transfer the chutney into hot sterilized jars and seal tightly and keep aside to cool. 7. This chutney can be stored in dark place for about 1 year but remember to refrigerate after opening.

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Mango Chutney I

Mango

Chutney II

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 1 Calories 612.4 Fat 1.0g Cholesterol 0.0mg Sodium 16.2mg Carbohydrates 144.7g Protein 3.0g

Ingredients 4 medium mangoes, peeled and coarsely chopped ( 1.7kg) 3/4 C. port wine, optional 2 large white onions, chopped finely ( 400g) 1 C. coarsely chopped raisins ( 170g) 2 tsps grated fresh ginger

2 fresh Thai red chili peppers, chopped finely 2 C. sugar ( 440g) 3 C. malt vinegar 2 tsps yellow mustard seeds

Directions 1. In a large heavy-bottomed pan, add all the ingredients and simmer, stirring continuously till the sugar dissolves. 2. Simmer, stirring occasionally for about 90 minutes or till desired thickness of chutney. 3. Transfer the chutney into hot sterilized jars and seal tightly and keep aside to cool. 4. This chutney can be stored in dark place for about 6 months but remember to refrigerate after opening.

Mango Chutney II

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