The inspiration for this recipe came from Barefoot Contessa’s Potato Leek Vichyssoise. Ina Garten’s recipe had arugula in this Vichyssoise soup and that got me hooked. I love arugula! It’s my favorite greens. I really like the peppery flavor of arugula and the fact that it is not a wimpy green. Arugula or what is otherwise known as rocket leaves is what really got me intrigued and interested in making this potato soup. I mean potato soup doesn’t have a wow factor to it. But potato soup with arugula? Now that is something I wouldn’t mind giving a try. Continue reading Roasted Potato, Fennel & Arugula Soup
Category Archives: Sunday Soups
Carrots and Butternut Squash Soup with Rosemary
Carrots & Butternut Squash Soup with Rosemary:
Ingredients:
- 1 box of cut butternut squash. About 4 cups.
- 2 cups chopped carrots
- 2 tbsp Olive oil
- 1 medium onion chopped
- 4 cloves garlic crushed
- 2 Rosemary sprigs
- Salt and pepper
- 1 carton vegetable broth or 5 cups broth
Continue reading Carrots and Butternut Squash Soup with Rosemary
Cream of Mushroom Soup
Cream of Mushroom Soup
4-6 servings
Ingredients:
- 1 large box of mushrooms finely chopped. About 8 cups.
- 6-8 cloves of garlic crushed
- 1 bunch of chives finely chopped
- 4 sage leaves
- 1 tsp fresh thyme
- Olive oil
- Salt & pepper
- 1 cup whole milk
- 1 tbsp all purpose flour
- 1 tbsp butter
- 1 carton vegetable broth, about 5 cups
Artichoke & Spinach Soup
This is an awesome soup that is refreshing, flavorful, super healthy, and very light. Artichokes give this soup a distinct flavor that comes through, and spinach adds some substance and colour. All you need is herbs such as thyme and oregano and a squeeze of lemon juice, and this soup will transport you to the Mediterranean. Here is the recipe.
Cream of Asparagus Soup
Cream of Asparagus Soup
Ingredients:
- 8 cups chopped asparagus
- 1 carton vegetable broth or 5 cups broth
- 4 cloves garlic crushed
- Salt and pepper
- 2 tbsp Olive oil
- 1 tsp thyme
- 1 cup milk
- 2 tbsp soft goat cheese or plain cream cheese
- Shaved Parmesan cheese for garnish but not needed
Poblano Pepper & Mushroom Soup
The inspiration for this poblano pepper and mushroom soup came from a restaurant called Bloom in Toronto, Canada. Continue reading Poblano Pepper & Mushroom Soup
Saffron Zucchini Soup
Saffron Zucchini Soup
Ingredients:
- 4 cups chopped zucchini or yellow squash
- 1 cup finely chopped onions
- 5 cups broth or 1 carton vegetable broth
- 1 cup milk
- 1 tsp herbs of your choice
- 1/2 tsp saffron threads
- Salt and pepper
- Olive Oil
- 2 tbsp cream cheese or goat cheese
Russian Borscht Beet Soup
I had this beet soup at my friend Swati’s home back in December when we went for Christmas Eve dinner. Swati had wanted to make a red-themed dinner and on the menu was beet soup, beet salad, vegetarian lasagna, mushroom quiche, and fondue with homemade bread for appetizers.
Leek and Cauliflower Carrot Thyme Soup
Leeks are a new discovery of mine. I only started using leeks in my cooking as recent as a couple of years ago. To me leeks were just another form of green onions so I didn’t bother with them much. But then Hitesh and Anjali picked up a bunch of leeks from the farmer’s market one day, and asked me to make something with it. I looked up a few recipes and picked the easiest one to make which happens to be soup.
The World in Your Soup Curried Chickpea Soup
First of all let me say I’d never had pureed chick pea soup until this one. My friend Rose made this soup and I call it The World in Your Soup Curried Chick Pea Soup. Why? Because when I saw the recipe, it had a little bit of something from all corners of the world! Continue reading The World in Your Soup Curried Chickpea Soup