All Entries in the "Soup" Category
Locro de Habas (Fava Bean Soup)
Colleen prepared 3 dishes for the South Arm Seniors’ Kitchen. Her goal for this menu is to introduce some new ingredients to the participants.
The first recipe is a Fava Bean Soup. The soup is thickish with the addition of egg. It has some similarity in ingredients like this Chinese Tomato Egg Soup.
Fava Bean is also known as Broad Bean, Bell Bean, Field Bean or Tic Bean. Preparing fava bean involves first removing the beans from their pods, then remove their exterior coating of soft shell before cooking.
So, the kitchen started with everyone seating around the table to prepare the fava beans. This job is great to involve everyone in the family to help out while catching up with one another.
Ingredients
- 4 cups twice peeled fresh fava beans, from about 4 pounds of whole fava pods
- 2 tablespoon vegetable oil
- 4 cloves garlic, crushed
- 2 cups diced white onion, about 1 large onion
- 2 roma tomatoes, peeled, seeded and chopped
- 1/2 tablespoon ground cumin
- 1/2 teaspoon achiote powder (annatto seasoning)
- 1 teaspoon chili powder
- salt to taste
- 3 large gold potatoes, peeled and diced, about 3 cups
- 6 cups water or broth
- 1/2 cup milk
- 3 eggs, light beaten
- 1 1/2 cups crumbled queso fresco (we substituted with feta cheese)
- 3 tablespoons finely chopped cilantro or pasley
- 1 avacodo, peeled and sliced for garnishing
- hot sauce, optional
Source: via Colleen
Serves 6 to 8
The Annatto seasoning gives the soup the reddish colour.
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Miso Soup
Due to numerous requests, Kazuko and Terumi teamed up to do a Japanese cuisine demonstration at the South Arm Multicultural Community Kitchen. All the participants look forward to this kitchen.
Kazuko started off with Miso Soup, a staple soup in Japanese cuisine. Miso soup is quick and easy to make.
Ingredients
- 200-250g soft tofu
- 6 teaspoons miso paste
- 1 teaspoon Dashi bonito soup stock seasoning
- 600ml water
- 2 tablespoons dry seaweed
- 2 green onions, chopped
The Japanese ingredients can be bought from T&T, Fujiya or Izumi-ya.
You can click on the photos above to have a larger view.
Source: Kazuko
Serves 4
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Black Bean Soup with Citrus Fruit
The next Mexican inspired recipe is a Black Bean Soup with Citrus Fruit.
This is high fiber soup. It is tasty and filing.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 2 cans black beans, rinsed and drained
- 1 tablespoon chili powder
- 4 cups chicken stock
- 1/2 teaspoon salt
- 1 tablespoon finely chopped cilantro
- 1/2 orange
- 1/2 lime
- 1 lime cut into 4 wedges
- 4 tablespoons reduced fat sour cream (optional)
- 2 green onions, chopped
Source: via Colleen
Yield 4 servings
P/S: we doubled the recipe in the kitchen
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Spiced Carrot and Celery Soup
Minoo prepared four recipes for the South Arm Community Kitchen for this meet.
We started with a simple, colourful, lively and warming soup.
The simple carrot and celery is spiced up with curry powder. You can add any leftover food like ham or roasted chicken shreds into the soup to make it more appealing to kids. The addition of potatoes or grains will make it more creamy and hearty.
Ingredients
- 1 tablespoon of olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- 6 medium carrots, diced
- 4 large sticks of celery, diced
- 4 cups water or vegetable stock
- salt and pepper to taste
Source: this recipe is adapted from Vegan Family House (UK)
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Creamy Kale and Vegetable Soup
Michelle prepared a Creamy Kale and Vegetable Soup for the South Arm Seniors’ Kitchen in line with the cruciferous theme. Kale belongs to the cabbage family. Moreover, the kale is harvested from the Seniors’ Community Garden.
The Creamy Kale and Vegetable Soup is best served with some nice crusty bread. If you like Italian sausage, you can slice it and include it when your are sauteeing the veggies. Or, use farmer sausage but leave out the rosemary.
Ingredients
- 2 tablespoons olive oil
- 4 large garlic cloves, peeled and crushed or minced (about 2 tablespoons minced)
- 1 teaspoon dried rosemary, chopped or ground with mortar & pestle
- 1/4 teaspoon crushed red pepper
- 2 celery ribs, chopped
- 3 carrots, chopped
- 2 large potatoes, peeled & diced (or 4 to 5 small potatoes)
- 5 cups vegetable or chicken broth
- 2 cups white beans, fresh cooked or canned
- 1 head kale, chopped
- 1/4 cup cream
- rind of Parmesan cheese, optional
Source: Mintgreenapron.com
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Mushroom and Barley Soup
Minoo prepared a hearty Mushroom and Barley Soup for her vegetarian theme recipes in the Gilmore Park Church community kitchen.
The Mushroom and Barley Soup is a delicious and healthy dinner option. It can be a quick meal if you can find the quick cooking barley which is pre-steamed and takes only 10 minutes to cook.
Ingredients
- 1 tablespoon olive oil
- 1 1/4 pounds white or brown (cremini) mushrooms, trimmed, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme, chopped
- salt and pepper to taste
- 4 cups vegetable broth
- 2 1/2 cups water
- 1 cup pearl barley
- 1/4 cup lightly packed flat leaf parsley leaves, finely chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 ounce grated Parmesan cheese
- a splash of milk
Source: this recipe is adapted from Everyday Food.
Makes 4 large servings
Please note that the broth should be vegetable broth instead of chicken broth.
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Curried Butternut Squash Soup with Coconut Milk
Minoo prepared a Curried Butternut Squash Soup with Coconut Milk for the comfort food theme. The colour of the meals at today’s kitchen is simply a shade of yellowish orange, just like fall colour.
The Curried Butternut Squash Soup with Coconut Milk is gingery and sweet. It can also served as a dessert soup if we leave out the salt.
Ingredients
- 7 to 8 cups diced butternut squash (1 large 3 lbs squash)
- 2 tablespoons olive oil
- 3 onions, finely diced
- 4 garlic cloves, minced
- 1 tablespoon minced ginger root
- 1 tablespoon curry powder or curry paste
- 4 cups chicken broth or water
- salt and pepper to taste
- 2 teaspoons sugar, optional
- 1 x 14oz can unsweetened coconut milk
- 2 tablespoons lemon juice
Source: adapted from Vegetarian classics
Serves 4
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Creamy Corn Soup
Michelle prepared a very simple Creamy Corn Soup for the Chinese New Year celebration at the South Arm Cooking Club for Seniors.
The Creamy Corn Soup can be made with ham, cooked chicken, cooked crabmeat, salmon or shrimp.
Ingredients
- 2 cans 14oz cans creamed corn (about 3 cups)
- 2 cups chicken stock
- 2 tablespoons rice wine or white wine
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- salt to taste
- 1 teaspoon Asian sesame oil
- 3 tablespoons finely chopped green onions
- 1/4 cup chopped cooked meat
Source: from “Quick and Easy Chinese” by Nancie McDermott
Serves 4
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