Fall Foliage Lemongrass Soup

Tags

Food, Recipes, Soup, Soups, Vegetarian

Fall Foliage Lemongrass Soup

2 Tbsp Peanut Oil
1 Large Onion, thinly sliced
3 Tbsp Lemongrass, minced
3 Cloves Garlic, minced
1 Tbsp Fresh Ginger, minced
1lb Rutabaga, peeled and cut into 1/2″ pieces
3 Tbsp Low-sodium Soy Sauce
3 Cups Brussels Sprouts, quartered
1 Large Red Bell Pepper, cut into 1″ strips
1 Cup Cilantro Leaves, chopped
2 Tbsp Lime Juice

1: Heat 1 Tbsp of the oil in a large pot over medium-high heat. Add the onion and sauté until browned and softened.

2: Stir in the lemongrass, garlic and ginger, then sauté for 2 minutes.

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Lemongrass and Ginger Chicken Soup.

Tags

Chicken, Ginger, Lemongrass, Mushroom, Recipes, Soups, Spicy

6 Cups Chicken stock.
2 Cups Vegetable stock.
3 Tblsp Lemongrass – minced.
6 Chunks of ginger (Approximately ½” in size).
2 Serrano chilies – minced.
2 tablespoons fish sauce.
8oz Mixed mushrooms – chopped.
Zest and juice of 1 lime.
1Lb Chicken – cut into 1″ chunks.
1 6oz Pack of Rice noodles.
Cilantro for garnish.

1. Heat the chicken and vegetable stock over medium heat.

2. Add the lemon-grass to the stock with the ginger, fish sauce, lemon zest, lemon juice and the minced chilies. Simmer for about 20 minutes.

3. In a separate pan, heat the chicken until just cooked through. Add to the soup base along with the mushrooms and simmer for another 20 minutes, or until the mushrooms are cooked to desired firmness.

4. Cook the noodles to package instructions and fill ⅓ of each serving bowl with them. Ladle soup mixture over the top and garnish with cilantro.

Organic Tomato Soup.

Tags

Basil, Organic, Recipes, Soup, Tomato, Vegetarian

6 Cups of fresh Vine tomatoes – chopped.
2 Slices Onion.
4 Whole Cloves.
2 Cups Vegetable broth.
2 Tblsp Butter.
2 Tblsp All-purpose flour.
1 Tsp Salt.
2 Tsp White sugar.
1 Cup fresh basil leaves – torn.

1. In a stockpot over medium heat, combine the tomatoes, onion, cloves and broth. Bring to a boil and continue to gently boil for 20 minutes.

2. If making a blended version of the soup, put the mixture through a food processor and sieve the contents into a separate bowl.

3. In the stockpot, melt the butter over medium heat.

4. Add the flour to the butter and mix thoroughly, until smooth and no lumps are present. Continue to heat the mixture until the roux is a medium-brown colour.

5. Gradually whisk in the tomato soup, ensuring the mixture is smooth and no lumps are forming.

6. Add the basil leaves to the soup and season with salt and sugar, to required taste.