All Entries in the "Soup" Category
Carrot Ginger Soup
The South Arm Older Adults Kitchen is back in action. For this kitchen, Michelle revisited a couple of the best recipes due to popular demand.
One of the recipe is Smothered Chicken in Quinoa. This is a high fiber and high protein meal in a pot. This is a recipe which freezes well.
Michelle also shared her family favourite Carrot Ginger Soup for this session. This is also a recipe which freezes well. It also tastes better the next day. You may double the recipe by just doubling the ingredients.
Ingredients
- 1/4 cup butter
- 1 1/2 cups chopped onion
- 1 1/2 tablespoons minced ginger
- 1 tablespoon minced garlic
- 1 1/2 pounds carrots, peeled and roughly chopped
- 2 tomatoes, chopped
- zest of 1/2 lemon (peeled with peeler, avoid white pith, or grated on a microplane)
- 4 cups vegetable broth
- 2 tablespoons honey (or more to taste)
- whipping cream or yogurt or sour cream, to garnish
Source: this recipe is adapted from epicurious.com
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French Cauliflower Soup
Michelle shared a French Cauliflower Soup recipe in the South Arm Older Adults cooking Club.
The French Cauliflower Soup was creamy and “thickish”. Garnish with chopped chives and small slices of brie.
Ingredients
- 2 tablespoons butter
- 2 shallots, diced
- 3 stalks celery, diced
- 1 large cauliflower, trimmed and cut into florets
- 1 teaspoon Dijon mustard
- 2 bay leaves (we omitted this as we did not have any in the pantry)
- 3 sprigs thyme
- 4 to 5 cups chicken or vegetable broth
- salt and pepper to taste
- nutmeg to taste
- 3/4 cup whipping cream (or sour cream)
- chopped chives for garnishing
- small slices of brie for garnishing (optional)
Source: this recipe is adapted from The French Market cookbook
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Beet and Potato Soup with Dill Cream
As the kitchen fell just before Valentine’s day, Michelle prepared a Beet and Potato Soup with Dill Cream for the occasion.
Michelle decorated the red velvet soup with a heart shape sour cream drizzle.
Ingredients
- 3 to 4 beets, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 onion, peeled and chopped
- 1 celery stalk, chopped
- 2 tablespoons olive oil
- 500ml or 2 cups chicken or vegetable stock (or more depends on the size of the vegetables)
- 4 tablespoons sour cream or greek yogurt
- 1 small bunch of dill
Source: this recipe is adapted from mowielicious.com
You can click on the scanned recipe for a larger view or printing. Check out the nutritional values of beet juice at the footnotes of the scanned recipe.
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Vegetarian Bean and Apple Cassoulet
Michelle prepared a Vegetarian Bean and Apple Cassoulet for the main course for the South Arm Older Adults Cooking Club.
Original cassoulet is loaded with meat. This is a vegetarian version where protein is substituted with white beans. This dish can be made in less than half an hour if you use canned beans, but Michelle prefers the texture of the cooked, dried beans with some planing ahead as the dried beans will cook faster after soaking in boiling water for overnight.
Serve with crostini or slices of baguette alongside.
Ingredients
- 1 1/2 cups dried beans (Zuni or other white beans) or 3 canned white beans, drained
- 2 tablespoons olive oil
- 1 onion, peeled and diced
- 2 carrots peeled and diced
- 2 celery stalks, diced
- 2 medium Yukon gold potatoes, scrubbed and diced
- 3 garlic cloves, minced
- 1 apple, peeled and diced
- 4 sprigs thyme, stripped from stem or 1 teaspoon dried one
- 1 bay leaf
- 2 cups vegetable stock
- 1 cup apple cider or unsweetened apple juice
- optional: cooked bacon (veggie or pork for the carnivores!)
Source: mintgreenapron.blogspot.com
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Un-toppable Black Bean Soup
It’s fundraiser time again for the South Arm Community Center. It’s been a few years that the South Arm Cooking Club for Seniors participated in the fundraiser for the Richmond Food Bank.
Stella, the coordinator emphasized on hygiene and food safety for this session. This is so because the food made in this session will be sold to the public.
It’s not all work without reward. Two of the seniors made the Un-toppable Black Bean Soup for the group while the rest focused on the recipes for the fundraiser.
Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 cups chopped onion
- 2 cups carrots, peeled and sliced
- 2 teaspoons minced garlic
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon chili powder
- 2 x 19oz cans black beans, rinsed and drained
- 5 cups vegetable stock
- 1 cup low sodium V8 juice, or tomato juice blend
- salt and pepper to taste
- chopped cilantro
- grated cheese
- tortilla chips
- sour cream
- olives
- chopped tomatoes
Source: this recipe is adapted from Peas & Thank you
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Sugar Pumpkin Soup
Minoo used the sugar pumpkin given by the Richmond Sharing Farm to make a warming soup for the colder fall weather.
This Sugar Pumpkin Soup has a gingery and citrusy flavour with a spicy kick.
Ingredients
- 1 sugar pumpkin
- 2 onions, chopped
- 1 stalk of lemongrass
- 1 to 2 hot chili peppers
- 1 garlic clove, minced
- 2 to 3 cups vegetable stock
- juice from 3 oranges
- 1 to 2 teaspoons minced ginger
- sour cream or creme fraiche for topping
- herbs of your choice for garnishing (chives or cilantro)
Source: South Arm Multicultural Community Kitchen
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Potato Garlic Soup
You would not believe that the next superfood featured in the South Arm Cooking Club for Seniors is garlic.
The benefits of garlic extracted from webmd include:
- boosting immune system
- anti-viral, antibacterial, antifungal
- high level of Vitamin C
- cancer prevention: for example, National Cancer Institute study found that 2 teaspoons of garlic, onions or chives a day was associated with lower risk of prostate cancer
This Potato Garlic Soup does have a strong garlic flavour. It is a creamy and thick soup.
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 4 cups chicken or vegetable broth or more
- 2 pounds russet potatoes, peeled and cut into 1/2 inch pieces
- 6 large garlic cloves, peeled
- 1 bay leaf
- 1/4 cup finely chopped chives for garnishing
- 2 teaspoons fresh thyme or 3/4 teaspoon dried
- salt and pepper to taste
Source: adapted from epicurious.com
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Zucchini Green Bean Soup
The Richmond Community Kitchens resumed in September. We are looking forward for the learning, eating and fellowship.
Minoo came up with recipes with ingredients that she collected in her Community Supported Agriculture Box Program (CSA) for this summer. The Zucchini Green Bean Soup turns out to like ratatouille.
One of the ingredient in her CSA box is the above giant zucchini. The Sharing farm also gave her some green beans to be used in the community kitchens. In fact the bean is not just green but came in shades of purple. The zebra like purple bean is called Heirloom Bean.
Ingredients
- 1/4 cup olive oil
- 1 1/2 cups chopped onion
- 1 pound fresh green beans, trimmed and cut into 1/2 inch section
- 1/4 teaspoons cayenne pepper
- 1/2 pound zucchini, cut into 1/2 inch cubes
- 1/2 pound potato, peeled and cut into 1 inch cubes
- 3/4 cup chopped Italian parsley
- 1 x 28 ounces can crushed tomatoes, undrained
- salt and pepper to taste
- water
P/S: Italian parsley is missing from the photo of ingredients.
Source: this recipe is adapted from food.com
Serves 6 to 8
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