Sunday's Soup/Popeye's Spinach Soup

I can't remember when I first began to post recipes. I guess I could go back and look, but that's really not the point. The reason I began was because of a passion, a passion that families come back together, sit down at the table and share a meal. But, eat not items that are high in fat, and basically not good for us. Now, truth be told, I enjoy sweets, and fried foods just as much as the next guy, but in moderation. I wanted to show that a healthy meal can be easy to cook. I don't know that my goal has been met. I doubt that I ever will. But, I have received notes from some of you that have told me how much you've enjoyed recipes, and that warms my heart :)

I am a big believer in flooding my body with wonderful nutrients and vitamins. My day religiously begins with a drink that my husband calls "green muck." It really isn't that bad. I've started my day with it now for so long that I actually crave it, so it can't be that bad ;) Then throughout the day, I try to pack in as many vegetables as possible. Spinach is one of my favorites. In fact, a funny story...

As a child I absolutely loved the Popeye cartoon. I wanted to be like Popeye(I didn't like Olive Oyl in the least), and I believed that if I ate spinach like Popeye, I too would be strong and mighty. My mother could not give me enough spinach! I hated other vegetables, but I ate my spinach! I don't know if it was just propaganda in order to sell spinach, if so, it worked with me ;) And...I still love spinach. 

I recently had an idea for a creamed spinach soup, with spinach, parsley and mushrooms. To make it a little more robust, I served it with Forbidden Rice. Forbidden Rice is a lovely purple rice that has a wonderful taste, but can be hard to find. So, if you decide to give the recipe a try, use any rice that you have on hand. But, if by chance you come across Forbidden Rice, give it a try, it's wonderful!     

I began with 1 large onion, and sauteed it in 3 tablespoons of olive oil until it was translucent. Two cloves of chopped garlic was added and allowed to cook for about a minute to release the flavor.   

Chopped spinach, parsley, and mushrooms were added to the onion mixture. 

 

4 cups of coconut milk was added, along with 4 cups of vegetable broth. Add 1 tablespoon of dried thyme. Bring the mixture to a boil, then reduce heat and simmer until mushrooms are tender. Use a handheld blender or a free standing blender to puree the soup.

In a separate pan, add 2 tablespoons of olive oil and remaining mushrooms. Saute until golden brown.

Before serving, add sauteed mushrooms to the soup mixture.

Ladle soup into soup bowls. Add a mound of preferred rice, and drizzle black truffle oil over soup. If you don't have black truffle oil, a little olive oil will be fine.

Popeye's Spinach Soup

downloadable recipe

ingredients;

16 oz. fresh spinach chopped

24 oz. mushrooms sliced

1 large onion chopped

2 cloves garlic chopped

1 tablespoon dried thyme

1 bunch parsley chopped

4 cups coconut milk

4 cups vegetable broth

5 tablespoons olive oil

hot cooked rice of choice

black truffle oil

directions;

Divide mushrooms in half.

Add 3 tablespoons of olive oil to a large soup pot. When oil is hot, add chopped onion and saute until translucent. Add 2 cloves of chopped garlic and saute for about a minute longer to release flavor, but not burn. Add chopped spinach, chopped parsley, and sliced mushrooms. Saute until mushrooms are tender. Add 1 tablespoon of dried thyme, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for about 30 minutes. 

While soup simmers, add 2 tablespoons of olive oil to a large skillet. When oil is hot, add mushrooms and saute until golden brown. Set aside.

Using a hand held blender, or a free standing blender, puree soup. Before serving, add sauteed mushrooms to soup mixture.

To serve, ladle soup into soup bowls. Add a mound of rice to the center of the soup. Drizzle a little black truffle oil over soup and rice. If you do not have black truffle oil, a little olive oil will be fine. But, not as robust as the black truffle oil. 

Serve and enjoy!

I can still remember the song;

I'm Popeye the Sailor Man. I'm strong to the finish cause I eats me spinach. I'm Popeye the Sailor Man. Toot! Toot! (The toot, toot was his pipe ;)

I hope that you too will be strong to the finish!!!

Eat Well!

Rhonda

Sunday's Soup/Glazed Maple Carrot Soup

 It's been quite a while since I've posted a soup recipe, but I'm back with a good one, if I say so myself. I've posted a number of carrot soups, but what I especially like about this one is that it is truly perfect for the upcoming holidays. And such a nice change from the traditional pumpkin soups. It's quite easy to make, and will freeze beautifully. And too, it's quite aromatic, so it will make your home smell so inviting. 

Begin with 3 tablespoons of olive oil in a large pot. Add 2 large yellow onions and saute until tender.

  

Add 3 cloves of finely chopped garlic and 3 pounds of chopped carrots. Saute until the carrots glisten, and are glazed with the oil. 

Add 8 cups of vegetable broth, and 3 bay leaves. Cook over medium heat until carrots are tender, about 30 minutes. Add 1/2 cup of maple syrup, 1 tablespoon ground coriander, and 1/4 cup of fresh squeezed lime juice. Remove bay leaves, and using a blender or hand held blending wand, blend soup to a smooth consistency. 

Ladle soup into your favorite soup bowls. Garnish with freshly chopped cilantro and a drizzle of maple syrup. YUM!!! :)

Glazed Maple Carrot Soup

serves 12

Printable Recipe

ingredients;

3 tablespoons olive oil

2 large yellow onions chopped

3 cloves garlic finely minced

3 pounds carrots chopped

3 bay leaves

8 cups vegetable broth

1/2 cup maple syrup

1 tablespoon ground coriander

1/4 cup fresh squeezed lime juice

fresh cilantro for garnish

salt and black pepper to taste

directions;

Pour olive oil into large soup pot. Add chopped onions and saute until tender. Add minced garlic and chopped carrots. Saute until carrots are glazed with oil, about 5 minutes.

Add vegetable broth, and bay leaves, bring to a boil. Reduce heat and simmer until carrots are tender, about 30 minutes.

Add maple syrup, lime juice, and coriander. Remove bay leaves. Using a blender, or hand held mixing wand, puree soup until smooth. 

Serve soup with freshly chopped cilantro and a drizzle of maple syrup. 

If you give the soup a try, I so hope you enjoy it!

Rhonda

Sunday's Soup/Rustic Potato Soup

I have really neglected the blog of late. Everything's fine, just life. I have been sewing, and I have been cooking, just not posting. 

The soup recipe that I'm sharing today is a favorite of mine during the cold winter months. Although, I don't make it that often as it does contain butter and cream. But, it's one that makes my husband smile, so from time to time, I figure, a little butter and a little cream is not going to be the end of the world ;)

Rustic Potato Soup

I call this a rustic soup as the skin is left on the potatoes, and it's not your typical creamy, potato soup. 

This soup came about because I had leftover small boiled potatoes. I'm sure the soup will be just fine, and taste just as good if you begin with raw potatoes. But, you will need to adjust the liquid as the raw potatoes may absorb more of the broth than the pre-boiled potatoes.   

I began with 1 pound of small golden potatoes that were previously boiled, and then sliced. Small red potatoes would work just as well. 

Heat the oil and the butter in a large pot over medium heat. Add the chopped onion. The butter will turn the onion a beautiful golden yellow. Saute the onion until tender. 

Add 1 cup of sliced small portobella mushrooms and cook until tender. They will turn a lovely dark brown. Add 2 cloves of minced garlic, and saute for about a minute just to release the flavor, but not burn the garlic. 

Add the sliced potatoes and allow them to saute in the onion and mushroom mixture until they just start to turn a little brown. This will only take a few minutes. To be honest, you could actually stop here and just enjoy the potatoes as they are :) But don't!!! I think you'll love the soup! 

Add 2 chopped carrots, 2 chopped stalks of celery, 1/2 cup wild rice, and 6 cups of vegetable broth. Stir in 1 teaspoon of rosemary, thyme, and sage, along with 2 bay leaves. Bring the soup mixture to a boil, reduce heat to simmer, and allow the soup to cook until the wild rice is tender, about 45 minutes. 

Once the wild rice is tender, add 1/2 cup of cream. The rice and the potatoes will thicken the soup, so adjust the consistency at this point by adding in more vegetable broth. Two more cups may be needed. Heat the soup over a low flame, and do not allow the soup to come to a boil once the cream has been added. Before serving, remove the bay leaves. 

Rustic Potato Soup
downloadable recipe

ingredients;
1 pound boiled small red or golden potatoes sliced
1 large yellow onion chopped
1 cup sliced small portobella mushrooms
2 cloves garlic minced 
2 large carrots chopped
2 stalks celery chopped
1/2 cup wild rice 
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 tablespoon olive oil
4 tablespoons butter
6-8 cups vegetable broth
1/2 cup cream
salt and black pepper to taste

directions;

Heat olive oil and butter in a large pot over medium heat. Add onions and saute until tender. Add sliced mushrooms and cook until tender. Add minced garlic and saute for another minute to release garlic flavor, but not burn. 
Add sliced potatoes, and stir well into onion and mushroom mixture. Allow the potatoes to slightly brown. Add chopped carrots, celery, wild rice, and vegetable broth. Stir in sage, thyme, rosemary and bay leaves. Bring soup to a boil, reduce heat and cook on low heat until wild rice is tender, about 45 minutes. Stir in the cream, and adjust the thickness of the soup by adding more vegetable broth. Both the potatoes and the rice will absorb the liquid and make the soup rather thick. Up to 2 cups more of the vegetable broth may be needed to thin the consistency of the soup. 
Add salt and black pepper to taste. Simmer the soup on a low heat until heated through. Once the cream has been added, do not allow the soup to come to a boil. Before serving, remove bay leaves.

Ladle into soup dishes, and enjoy!

This is a hearty soup, perfect for winter. Serve with a nice slice of hearty bread.

This is a soul warming soup, at least for me. I hope that you'll enjoy it as much as I do.

Rhonda 

Sunday's Soup/Roasted Tomato and Red Pepper Soup

Happy Monday Everyone!!!

I had intended to get this post up yesterday, but my day simply got away from me. But, rather than wait until next Sunday to post the recipe, I thought I would go a head and share it now. Of course, all of us in the U.S. know that this Thursday is Thanksgiving. If you are looking for a lovely soup to incorporate into your meal, you are a little tired of pumpkin soups, and would like something easy to make, as well as delicious, this is the soup to make!

Begin with Roma tomatoes, cut in half and spread out on a large baking pan.

Cut up 2 purple onions, 4 cloves of garlic, and 1 red bell pepper. Spread over the cut tomatoes. 

Sprinkle sea salt, fresh black pepper, 1 tablespoon of sugar, and 1/2 cup of olive oil over the vegetables.

Bake in a preheated 350 degree oven for 1 1/2 hours, or until tomatoes have browned around cut edges. 

Allow vegetables to cool. Place everything in a blender or food processor, and blend until smooth. 
Transfer blended soup to a pot. Add 1-2 cups of vegetables broth. Bring mixture to a boil, and then simmer for a few minutes. Serve with a topping of basil oil. You and your guests will be in heaven! And, since there is no cream, the soup will make your vegan friends and family happy as well! 

Roasted Tomato and Red Pepper Soup
downloadable recipe

Soup Ingredients;

4 lbs. Roma Tomatoes sliced in half
1 red pepper chopped
2 red onions chopped
4 cloves garlic chopped
1 tablespoon sugar
sea salt
fresh black pepper
1/2 cup olive oil
1-2 cups vegetable broth

Basil Oil Ingredients;

1 cup fresh basil
1/2 cup olive oil
salt to taste

For Soup;
Preheat oven to 350 degrees
Slice tomatoes in half and place on a large baking sheet in a single layer. Sprinkle chopped red pepper, onions, and garlic over tomatoes. Sprinkle sugar, salt, black pepper and olive oil over vegetables. Place in oven and bake until tomatoes are golden brown on cut sides, approximately 1- 1 1/2 hours.

Remove from oven and allow to cool. Put vegetables along with all juices in food processor or blender and process until smooth. You will most likely need to do this in 2 batches. 
Place pureed mixture in soup pot. Add 1- 2 cups of vegetable broth to make soup desired consistency. Bring to a boil, reduce heat and simmer until ready to serve.

For Basil Oil;
Place basil and oil in a small processor, or blender and puree until smooth. Add salt to taste. 

Both the soup and the basil oil can be made ahead a day ahead. The soup can also be frozen until ready to serve. 

A note;
Please do not leave out the sugar. The sugar helps to take any bitterness out of the tomatoes.    

For just a little fashion inspiration this morning;
I saw this picture of the gown that Taylor Swift wore to the American Music Awards. LOVE IT!!! For myself, I will make the underskirt longer. While I love the boots, I think I would wear a pair of lovely evening shoes. 

    
Have a wonderful week!

Rhonda

Sunday's Soup/Autumn's Harvest Carrot Soup

The Labor Day holiday marks the unofficial end of summer here in the U.S. All the children will be back in school. And soon, summer will fade into our memories. But, one of the loveliest delights of early fall is all the fresh vegetables that are in abundance at the farmer's markets. For someone who loves vegetables, I am like a child in a candy store :) I could easily buy more than I can possibly use. 

This week has been a bit trying, so a holiday is just what I need, a little time to slow down and just not feel that I have to be on high speed for a day or so. With that comes the desire for a pot of soup. I especially like making big pots of soup this time of year, and freezing them in smaller batches that can be taken out of the freezer for lunch and a light dinner. The soup I'm sharing today will be enjoyed this evening, and then make its way into the freezer. I'm calling it an Autumn Harvest Soup as it just looks like fall to me with its rich orange color. The ingredients are simple, carrots, fennel, granny smith apples, and a sweet yellow onion. 

.

I began by sauteing the chopped onions and the chopped apples together.  

Added the carrots.

Then the chopped fennel along with the vegetable broth, thyme, and 2 bay leaves. The mixture was brought to a boil and the heat then reduced to a medium, and allowed to simmer until the carrots were tender, about 20 minutes. 

I saved the fronds of the fennel and chopped it a bit.

Once the carrots were tender, I used an immersion blender to puree the soup. When it was nice and creamy, I added the fennel fronds. The result is a soup that is a mix of savory and slightly sweet. Not dessert sweet, but vegetable sweet.

Autumn Harvest Carrot Soup
downloadable recipe

ingredients;
5 pounds carrots, washed, skinned and sliced
1 large sweet Vadalia yellow onion chopped
1 large bulb fennel chopped
2 large Granny Smith Apples chopped
8-10 cups vegetable broth
2 bay leaves
1 teaspoon thyme
Reserve fronds from fennel and chop 
2 tablespoons olive oil
2 tablespoons butter
salt and black pepper to taste

directions;
Heat oil and butter in large pot. Add onions and apples. Saute until onion is tender. Add carrots and stir well to combine. Pour in 8 cups of vegetable broth. Add chopped fennel, bay leaves, and thyme. Bring mixture to a boil. Reduce to medium heat and cook until carrots are tender, about 20 minutes. 
Remove bay leaves. Using an immersible hand mixer, blender, or food processor, blend soup mixture until creamy. Adjust the thickness of the soup if needed by adding more vegetable broth. Add salt and black pepper to taste. Mix in reserved fennel fronds.
Serve and enjoy!

I hope you enjoy the soup if you give it a try!   

Rhonda

Sunday's Soup/Green Garden Gazpacho

The summer here in Chicago started off so cold. I was wearing a jacket to walk the dogs until the end of June. So, when the super hot temps rolled in, whew...I was taken by surprise! 

When I was growing up, my grandmother would do all of her cooking in the early morning hours while the house was still cool. I am not as disciplined. I resort to salads, sandwiches, anything that doesn't require me to heat up the house. 

The soup recipe that I am sharing today, if I may say so :), is absolutely delicious, beyond easy to make, and it won't heat up the house, or you! 

The soup is tangy, a tad bit spicy, and so cool and fresh. Begin with the juice of 1 lemon, and then add more depending upon your taste. Great for lunch, or a light supper.     

Green Garden Gazpacho
4-6 servings

Ingredients;

1 cucumber, peeled and chopped
10 stalks celery chopped
1 avocado chopped 
Juice of 2 lemons
2 cloves garlic, chopped
1/8 teaspoon cayenne pepper
2 cups water
salt and black pepper to taste

For garnish;
Grated radish
Plain Greek Yogurt(optional)

Place all ingredients(except garnish)in blender or food processor. Blend until smooth. If the soup is a little too thick, add more water and adjust seasonings. Refrigerate until cold. 
To serve, garnish with a tablespoon of yogurt and grated radish.
Will keep in refrigerator for up to 3 days.

I even turned the soup into a smoothie by placing a handful of broccoli in my blender and then pouring in about a cup of the soup, blending until smooth. The perfect way to get an abundance of vitamins racing through your body. 

If you give the soup a try, I hope you enjoy it!

Rhonda 

Sunday's Soup/Bountiful Greens Soup

This past week I saw my retina specialist. I was a little apprehensive as I had been told by the surgeon who operated on my right eye this past summer that she saw the formation of a third mole on my retina. Oh my. But, the news was great! He said that yes he saw the third mole, and he felt that there was no sign of a malignancy. Whew!!! So relieved! In just a week's time, I found out that I am in great shape, colon wise, and my eyes are holding steady. The retina specialist told me to keep doing what I'm doing...and I will! 

With the holidays coming up, and the temptation to eat lots of rich food, I thought I would post a soup that I love to eat. It is chuck full of vitamins, and while it looks like a soup that will taste like grass, it's actually quite delicious.

This soup is a blend of asparagus, kale, spinach, carrots and fennel.

Begin by sauteing 1 large onion with 2 chopped carrots in olive oil until the onion is translucent.

Add the chopped fennel, asparagus, chopped and seeded jalapeno pepper, garlic and saute for another 10 minutes.

Add chopped kale, chopped spinach, and chopped parsley along with 8 cups of vegetable broth. Bring to a boil, reduce heat and simmer for 20 minutes. 

Blend the soup with a handheld blender, or in a blender until smooth. Add 1/2 cup of tahini(sesame paste). The tahini adds a lovely smooth taste to the soup as well as a little protein. Season to taste with salt and black pepper.

Serve the soup with toasted nuts, I like toasted pumpkin seeds. 
It really is quite delicious and will ward off all sorts of winter bugs and make up for a little of the indulgences that we just can't resist this time of year :) 

Bountiful Greens Soup

ingredients;
3 tablespoons olive oil
1 large onion chopped
2 large carrots chopped
1 jalapeno seeded and chopped
3 cloves garlic minced
3 cups chopped asparagus
1 fennel bulb chopped, use only the bulb
6 cups coarsely chopped spinach
1 bunch kale coarsely chopped, stems removed
1 cup coarsely chopped flat leaf parsley
1/2 cup tahini(sesame paste)
8 cups vegetable broth
salt and black pepper to taste

directions;
Pour olive oil in large pot. Add onion and carrots. Saute until onion is translucent. Add jalapeno, garlic, fennel, and asparagus. Continue sauteing for another 10 minutes. 
Add kale, spinach, and parsley to the pot along with 8 cups of vegetable broth. Bring to a boil. Reduce heat and simmer for 20 minutes. 
Remove pot from heat. Use a blender, or handheld blender to puree soup.
Stir in tahini. Add salt and black pepper to taste.
Serve soup with toasted nuts of choice.

The soup will freeze well.

Enjoy!
Rhonda    

Sunday's Soup/Brussel Sprout Soup for the I Hate Brussel Sprouts Crowd!

I can't believe that it was actually 6 years ago that I initially posted THIS recipe for Cream of Brussel Sprout Soup. The recipe has now been revised as I am working on a cookbook and I want to be sure that all of the recipes are exactly as I want them to be. So when you make them, they will taste just the same as when I made them. I hope that's a good thing ;)

To make the soup, you'll begin with chopped onions, celery and a honey crisp apple, all sauteed together.

Brussel sprouts and cannellini beans are added along with vegetable broth.

The beans will add protein, and will also thicken the soup nicely. Once the brussel sprouts are tender, the soup will be pureed.  

While the soup is cooking, make the candied pecans. They add a wonderful crunch as well as a fabulous taste to the soup.

Once the pecans have caramelized, place them on a piece of wax paper. Working quickly, separate the pecans and then roughly chop with a sharp knife.

To serve, ladle the soup into bowls and top with the candied pecans. Even the most dead set against brussel sprouts person will not believe they are actually eating brussel sprouts!

Brussel Sprout Soup for the 
I Hate Brussel Sprouts Crowd 

ingredients;
8 cups quartered brussel sprouts
1 large onion chopped
3 cloves garlic minced
1 honey crisp apple seeded and chopped
3 stalks celery chopped
1 25 oz. can Cannellini Beans drained and rinsed
8 cups vegetable broth
2 tablespoons olive oil
1/4 teaspoon nutmeg
salt and black pepper to taste

directions;
Place quartered brussel sprouts in cold water. Add 1/4 cup of course sea salt and mix well. Allow the brussel sprouts to sit in the salt water for a couple of hours to overnight. Drain and rinse well under cold water. Set aside

Add olive oil to a large, heavy soup pot. Add onion, apple, and celery. Saute over medium heat until onion is translucent, about 5 minutes. Add minced garlic and saute another minute to release flavor, but not burn. Add brussel sprouts along with the cannellini beans. Pour in 8 cups of vegetable broth. Bring to a boil, reduce heat and simmer for approximately 30 minutes, or until brussel sprouts are tender. 
Use a hand held mixer, or place the vegetable mixture in a blender, and blend until smooth. 
Add nutmeg, salt and pepper to taste. 

Candied Pecan Topping

ingredients;
1 cup pecans
1/2 cup water
1/2 cup sugar

directions;
Place pecans, water and sugar in a medium sized pot. Constantly stirring, bring the mixture to a boil. Reduce heat to medium and continue stirring until liquid has been absorbed. This goes very quickly, so do not leave unattended.
Spoon pecans out onto a sheet of waxed paper and separate quickly. Allow to cool and then chop roughly with a sharp knife.

To serve, ladle soup into bowls and top with the chopped pecans. No one will believe they are eating brussel sprouts!

The soup can be frozen, so for those of you who are thinking about Thanksgiving, make the soup now and you'll have 1 less task on Thanksgiving day!

Enjoy!

Rhonda

Sunday's Soup/Cheddar Apple Butternut Squash Soup

Well, she's at it again!!! ;)

My sister-in-law sent me a link to a soup recipe. She wrote nothing in her message, just a picture of the soup, and a link to the recipe. When I read the ingredients, my first thought was, "hmmm, I'm not sure about this one." But I thought about it for a while, and decided to give it a try. Initially, I was going to play around with the ingredients, but the more I thought about the recipe, the more intrigued I was, so I decided to just go for it. Well, I am VERY happy that I did. 

The recipe is from the blog, Half Baked Harvest. You may remember that I made a recipe of hers a year ago, Wild Rice and Havarti Stuffed Acorn Squash. It was delicious!, and this soup is as well. It's a vegetarian soup, but not vegan. The mix of spice, and nuts, and apples is just amazing! You can find the recipe for Cheddar Apple Butternut Squash Soup with Cinnamon Pecan Crumble HERE.    

To make the soup, you will begin by sauteing the onions along with a honey crisp apple. Be sure to saute the 2 together as the apple and the onion infuse each other with flavor. As you can see, I left the skin on my apple.

The cinnamon pecan crumble is a must. Although it has 2 tablespoons of maple syrup in it, it is not sweet, and provides the perfect crunch to the soup.

Another apple is sauteed in butter for 5 to 8 minutes. As you can see, I sauteed mine until it had begun to brown. 

After the apple slices have browned, 1 tablespoon of honey is added along with a little thyme. Again, don't skip this step as it really adds such a lovely flavor to the soup.

To serve, dish up the soup, top with a few slices of the apple, and as much crumble as you would like, and enjoy!

I used unsweetened almond milk in my soup rather than the whole milk. The recipe also says to use 1 to 2 cups of shredded cheddar cheese. I went all out and used the entire 2 cups. Again, wonderful.  

This is the time of year that I love to make squash soups. I now have a new one to add to my collection :)

Again, you can find the recipe HERE. If you like squash soup, I think you'll love this one.  
Enjoy!

Rhonda