The Soup Queen, Healthy, Delicious, Cheap and Easy

Cool It with Cucumber & Watercress Summer Soup

2010-07-18T19:02:00.000-07:00

Chilled Cucumber Watercress Soup
Blend 4 rough chopped cucumbers + 1 bunch watercress
with 8 oz or so plain yogurt + 2 cups any type of milk you use
I would advise not to use sweetened, this is a savory cool refreshing meal or snack or first course.
Throw in 2 or so shallots + cayenne + white pepper + salt to taste
Blend.
Now you can add dill, fresh is best, dry will do, mix it in at the end, you don't have to blend this, don't you want to see the dill?
That's all easy.

Don't have watercress? TRY any of these green plants, spinach, celery, arugula yum, sprouts can you think of some I have forgotten?
Here is a reason to search out watercress, it does add a very elegant flavor to this soup

http://en.wikipedia.org/wiki/Watercress

Thai Coconut Milk Soup

2009-11-30T14:57:00.000-08:00

Thai Coconut Milk Soup

This soup is easy and if you like coconut you will love it!

Fat lovers don't fear here is good news, and a great magazine by the way, read and get happy!

http://www.odemagazine.com/doc/64/fat-is-where-its-at/all

Follow me to the next page for the recipe:

Thai Coconut Milk Soup

Almost every soup I make starts with a mixture of vegetables;

which could be chopped onions, shallots and celery,

then I sweat (add a pinch of salt) them in a soup pot .

You can also add garlic, but I don't always use it

and didn't in this delicate coconut soup. In a tomato soup I

would add garlic, lots, or a minestrone,

or the miso is nice with garlic.

If I am creating a vegan soup I add other veggies too like carrot

or green peppers. Just think about the flavors and how what you use

as your stock base will enhance your main ingredient.

Recipe:

2 Tbs Coconut oil

1/2 Chopped onion

1 stalk diced celery

1 green pepper

pinch of sea salt

Sweat these about 5-10 minutes with lid on pot

Add 6 cups water

1 Tbs turmeric

pinch of cayenne

2 Tbs Tamari soy sauce (or naturally brewed soy sauce)

Now if you can get it add a pinch of Thai Curry Powder

a lemon grass stalk and a kaffir lime leaf

Tip (you can use a regular lime juice and/or lime zest)

saffron if you have some

Let this simmer for 15 to 20 minutes

fish out the lemon grass stalks and anything else unchewable.

I added fresh asparagus, diced red peppers and sliced mushrooms

peas would be nice, carrots, whatever you like.

Stir in 1 can unsweetened coconut milk

and more salt to taste as well as a teaspoon of natural sugar

If you like fish sauce (traditional flavoring for this soup),

by no means don't let me stop you.

The first time I tasted fish sauce the aroma intrigued me

for hours, then I figured it out "stinky socks."

Anyway enjoy this is a vegan recipe,

you can use chicken broth if you want,

but really if you use enough vegetables

and compound the seasoning you won't miss the meat.

Oh yes the flowers are Hyacinth Bean flowers I grew in my yard

they are more beautiful than productive, and according to the

seed purveyors all parts are edible;

Eating flowers, its good to dazzle the eyes and feed the soul.

Top Secret Cheese & Pumpkin Seed Biscuits

2009-11-04T15:26:00.000-08:00

These are easy, delicious,
savory biscuits to accompany any soup

Who knew pumpkin seeds were so good for you?

The seeds are also good sources of protein, and the essential minerals iron (25 grams (about a US quarter-cup) can provide over 20 per cent of the recommended daily iron intake) as well as zinc, manganese, magnesium, phosphorus, copper,[2] and potassium. The seeds also provide essential polyunsaturated fatty acids (including at least one ω-3 unsaturated fatty acid[2] and at least one ω-6 unsaturated fatty acid).[citation needed] Lightly roasted seeds provide better nutrition than dark ones, as excessive heat destroys some of their nutritive value.[3] in 2007, Stevenson & al. of the USDA's [New Crops Products Research Unit]searched the primary literature for information about the lipid content of pepitas, and then grew and analyzed pepitas from seven cultivars of C. maxima.[4] They found the following ranges of fatty acid content in C. maxima pepitas:
More>http://en.wikipedia.org/wiki/Pumpkin_seeds
Recipe Follows,

Top Secret Cheese
& Pumpkin Seed Biscuits
2    C Sharp Grated Cheddar Cheese
1/4 C Butter or Coconut oil
2    eggs beaten
1    C whole wheat flour
1    C unbleached white or pastry flour
3    Tbs non-aluminum baking powder
1     tsp sea salt
1     Tbs golden flax meal

1/4 tsp cayenne pepper
1/4 tsp dry mustard
2 Tbs fresh chives (optional)
2    C milk or 1 C milk 1 C water
or plain soymilk

Preheat oven to 400°
Mix first 3 ingredients together
Add remaining ingredients, blend well
Pinch off approx 3 tbs of dough,
roll each in a plate of raw pumpkin seeds.
Place on well greased cookie sheet.
Bake for approx. 12 - 15 minutes,
until golden brown.
I dusted ours with more cayenne and some
paprika, for more heat and antioxidants.
Enjoy they won't last long.

Emerald Green Spinach Soup

2009-10-29T22:19:00.000-07:00

Emerald Green Spinach Soup
Recipe Follows

Emerald Green Spinach soup

1 Tbs olive oil
1 Tbs butter (or not)
2 Tbs diced shallots,
3 Tbs diced Fennel bulb & stems (optional)
1/2 tsp salt, pinch cayenne, pinch white pepper
Sweat above till tender
2 medium diced potatoes
2 cans chicken broth, or better homemade stock
Or no stock, use water and add 2 Tbs Tamari + 1 tsp turmeric
Or 1/4 C nutritional yeast
(please read the labels, do not use anything with MSG in it)
Happy Halloween!If you want to be grossed out click link below
http://www.rense.com/general52/msg.htm
You can research this for yourself but I stay away from it.
When you start reading labels you will find msg in everything,
mmm, I wonder if this is what is making America fat?
Now if you are not disgusted enough to continue to cook here
is the rest of the recipe.
2 medium potatoes diced
1 lb bag of frozen chopped spinach

Cook potatoes in broth or water until done
add spinach last 3 - 4 minutes
let cool down a few minutes
Blend in blender or food processor until smooth
add 1 1/2 C half & half or milk or soy milk
Great topped with a dollop of sour cream

Mushroom Barley Soup

2009-10-20T16:02:00.000-07:00

Mushroom Barley Soup

1 C cooked barley

1/2 C onions diced

1/2 C or more Mushrooms sliced

1 bay leaf, 1 tsp dill weed, 2 Tbs Tamari, pinch cayenne

Sweat mushrooms & onions until tender in pot

Add 2 to 4 C water, tamari & spices, let them marry(simmer)

turn off heat

add 1 Tbs Brown Rice Miso

(don't boil miso)

Now you can add 1/4 C plain Yogurt, or milk or soy, almond,

rice milk
Any type of mushroom is good in this, you can mix
them and for a richer stock use dry wild mushrooms,
recipe for dry mushroom stock follows
Mushroom Stock

1/4 C dry mixed wild mushrooms (I found them priced reasonably at a large

Farmers Market and Asian Groceries or order online)

Pour 2 C boiling water over mushrooms and let soak for at least 15 minutes

Strain if you like or add mushrooms to the soup as is
(leave the bits at bottom of mushroom

liquid, sometimes it contains sand or peat.)

This adds a hearty musky
mushroom flavor,
and is something good to
know and

use for vegan cooking.
You can use this broth
for meaty tasting
sauces and other
soups and grain dishes.

http://en.wikipedia.org/wiki/Barley

Read about the benefits of barley, link above

Learn about the Dalai Lama

http://www.dalailama.com/

Curative Miso Soup

2009-10-17T16:22:00.000-07:00

1 tsp coconut oil

2 to 3 tsp diced onion or shallot

1/2 tsp fresh garlic

1 tsp fresh grated ginger

pinch sea salt, cayenne, turmeric,

paprika

Sliced sweet red & green pepper

Sliced purple cabbage

1/4 block diced firm tofu

5 or 6 Saffron threads

1 Tbs Tamari

Boil above for a few minutes

Turn off heat, add 1 heaping

Tbs Organic Brown Rice Miso

or White Miso ( never boil miso

it damages the beneficial enzymes

1/2 tsp toasted sesame oil

Top with green onions & chives
sesame seeds, etc.
A VEGAN FRIENDLY MEAL

A good organic miso is a bit of an investment around $5
but it lasts forever in the fridge, the brown rice miso tastes meaty,
the white is a little sweeter.
There are other types too you can try.

I understand some Asian people just heat water and stir in
Miso instead of coffee for breakfast, healthy rich and full of
vitamins and minerals.

You can add it to sauces too.
http://en.wikipedia.org/wiki/Miso http://en.wikipedia.org/wiki/Saffron

Add International Ingredients to Your Dishes

2009-10-15T20:55:00.000-07:00

This is what the annatto seed looks
like it imparts color and a mild sweet pepper
flavor in this soup. If you like it, try it in other soups and
dishes. I use it in latin dishes and anytime I am looking for
a rich orange color and light sweet pepper flavor. It's great
in rice too. You can usually find it in Latin or Mexican markets
or a large International Market.

http://en.wikipedia.org/wiki/Annatto

Cumin, try toasting your cumin seeds it makes a

big difference, toasting imparts a wonderful smoky

undertone to anything you are cooking. I just toast

mine in a toaster oven, easy just don't burn it. If

you toast more than you need it keeps fairly well

and you won't have to bother to do that every time

you want to use it.

http://en.wikipedia.org/wiki/Cumin

2009-10-15T20:00:00.000-07:00

Warm & Soothing Chunky Corn Chowder

Makes approximately 6 to 8 servings, Vegetarian & Vegan Friendly

1/2 diced onion, 2 ribs celery diced, 1 green pepper diced, 1/4 jalepeno

1 Sweet Red Pepper diced

2 Tbs butter or coconut oil or olive oil,

pinch of salt

sweat these in a medium soup pot until tender/crunchy approx. 5 min

Then add 4 C water or ( you can add 1 can *chicken stock 3 C water)

Add 1 large diced potato

1 carrot sliced

1 tsp turmeric, pinch of toasted cumin seeds, 1 to 2 Tbs Tamari or liquid aminos

1/8 tsp powdered annatto

1 bay leaf

Let this simmer until potatoes are almost done, then add

you choose, diced yellow squash or lima beans, or what you can find

I suggest you use vegetables that have a mild flavor and blend well with

the other ingredients, don't forget the corn 1 to 2 cups frozen organic corn

fresh is great but the season is almost over.

Let simmer approx 10 more minutes, taste for seasoning adjustments.

Vegans can eat it like this.

Or you can then add 1 to 2 cups cream or milk or plain soy, rice or almond milk.

Top with cheese or eat with quesadillas or chips

* If you eat meat the chicken broth makes it a little richer(although it really doesn't need it)

I recommend using the low sodium chicken broth(without msg) and read your labels, no one should be consuming msg. Did you know it makes you fat? Read your labels, it is bad for you.

Help me get it out of the food at Asian Restaurants so I can eat at them.

Heart Healthy Lemon Barley Asparagus Soup

2009-10-14T14:18:00.000-07:00

Heart Healthy Lemon Barley Asparagus Soup

8 servings

1 bunch fresh asparagus rough chopped

3 ribs celery & leaves (the leaves have a lot of flavor)

1 large chopped shallot

1/2 chopped onion

1 Tbs Extra Virgin Olive Oil

1 or 2 Tbs butter or healthy spread

(there is no meat or chicken stock in this soup the butter and oil help add flavor)

1/8 tsp cayenne pepper

a sprinkle of natural lemon pepper is good in this too

1 tsp turmeric

1 kaffir lime leaf or 1 lemon grass stick(remove these before blending)

1/2 tsp sea salt

(you can adjust the salt at the end and add more if needed)

3 Tbs Tamari Soy Sauce or Braggs Liquid Aminos

(this adds a meaty flavor as well as salt)

Sweat(with lid on adjusted to low) all of the above till tender in a medium sized pot

When done add 1 1/2 cups cooked barley

4 cups water

fresh grated zest of lemon rind

juice of half a lemon

simmer for 5 minutes

transfer to blender or food processor in batches & blend until smooth & creamy

If you eat dairy products you can add 1/2 to 1/4 C. cream, sour cream, half & half, evaporated milk or skim milk.

If you don't eat dairy you can eat it like this, vegan friendly delicious,

or you can add plain soy milk, almond milk or rice milk.

Keeps in fridge nicely for a week

http://www.en.wikipedia.org/wiki/Kaffir_lime

http://en.wikipedia.org/wiki/Lemon_grass

Did you know you can grow this in the south? I have with good results it's great looking in the garden too. I love this herb/grass it has a lemony flavor and is great in green tea, in fact it was an ingredient in lemon & red zinger tea made by Celestial Seasonings. You can also use this in other soups and dishes. Once you find it experiment with it. I have found letting it steep overnight in water or boiling it in my soup or sauce stocks helps release the lemon flavor and aroma.

http://en.wikipedia.org/wiki/Barley

Cooking Organic Pearled Barley

I am posting some recipes for a barley risotto at my other web site

http://healthydeliciouscheapandeasy.blogspot.com/

1 C barley

2 C water

Boil and then simmer for approx 35 minutes until tender

(Or soak for 5 hours or overnight, this decreases the cooking time to 15 minutes,

it saves energy and makes the grain a little more digestible

for people with grain allergies.)