Category: Soup

Summer “I have a cold” Soup (turmeric and ginger)

On By karmarstenIn Healing, Soup, SummerLeave a comment
WARNING: This is not for people who cannot tolerate spice!!!

Things needed

  • Olive oil (about 1 to 2 tbsp)
  • 6 cloves of garlic (diced)
  • 1.5 to 2 inch ginger (peeled and diced)
  • 1 small onion
  • 8-10 baby carrots (chopped)
  • 2 celery stalks (chopped)
  • 1 bunch of parsley (finely chopped)
  • 2 tsp turmeric
  • 1 tsp of black pepper
  • 1.5 to 2 tsp chili pepper flakes (depending on your taste)
  • 3 tbsp white miso paste
  • 1 tbsp apple cider vinegar
  • 4 cups of vegetable broth

Directions

As seen in the image above, we are going to separate the ingredients into 6 bowls (the miso has not yet been done in this picture)

  • Bowl #1: Mix together the diced celery, carrot, onion
  • Bowl #2: Finely chop the garlic and ginger and mix together
  • Bowl #3: Spices (Turmeric, black pepper, chili flakes)
  • Bowl #4: Veggie Broth (all but about 1/2 a cup – put that aside)
  • Bowl #5: Add the miso and the vinegar and mix with fork/whisk and add the 1/2 cup of veggie broth saved (see bowl #4) until the miso paste is smooth
  • Bowl #6: Chop the parsley fairly fine
Better images of Bowls 2, 3, 5 & 6

In a smaller cooking pot, heat the olive oil on a low/medium heat until warm and add the contents of Bowl #1.

Slowly cook for about 8-10 minutes (the onions should just be starting to become translucent).

Add the contents of bowl #2 and let cook for about 2-3 minutes.

Add the contents of bowl #3 and mix until the vegetables are covered in spice (2 minutes max).

Add the broth in bowl #4 and let simmer until the vegetables are just tender.

Add the contents of bowl #5 and let cook for a few more minutes (you can add the parsley in Bowl #6 to the soup OR add it on top when serving – I opted to add it in the soup itself).

Add salt and pepper to taste.

This will serve at LEAST 3 sick people.

Tortilla Soup

On By karmarstenIn Hearty, SoupLeave a comment

Things needed

Soup

  • 2 Tbsp Olive oil (or vegetable oil)
  • 1 (or more) tsp of black pepper
  • 1 Large onion (chopped or diced)
  • 4 (or more) cloves of garlic (diced or minced)
  • 1 diced jalapeño (without seeds)
  • The corn kernals off of 4 ears of sweet corn
  • 6 cups of Vegetable Broth OR your broth of choice (when making your broth add the corn cobs in with the vegetables for a broth with a better flavor for this dish)
  • 1 1/2 tsp chile powder
  • 3 chipotle peppers in adobo sauce (chopped or sliced)
  • 2 14 or 14.5 oz cans of diced tomato (or fresh equivalent)
  • 1 can of black beans (drained)
  • salt (optional)

Extra items (garnish):

  • 2 limes
  • tortillas (corn, thick or thin)
  • salsa/pico de gallo
  • Cheddar cheese

Directions

Use a stew pot, heat the oil over medium heat. When it is warm add the onion, garlic, black pepper and jalapeño – cook until onions are nearly clear. (5-10 minutes)
Add chile powder and stir for 2 minutes.
Add chipotle peppers, tomatoes and salt (if needed) and stir for about 5 minutes.
Add Broth, black beans and corn and simmer over medium/low heat for at least 20 minutes.
During serving, squeeze a quarter of a lime into the soup.
As a garnish, tortilla strips can be added – as can cheese.
img_7190 copy 2

French Onion Soup

On By karmarstenIn Hearty, SoupLeave a comment

Things needed

  • 6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem
  • 5 Tbsp Olive oil
  • 2 Tbsp butter (or substitute)
  • 1 tsp of sugar
  • 1 tsp Salt
  • 2 cloves garlic, minced or diced
  • 8 cups of Vegetable Broth OR your broth of choice
  • 1/2 cup of dry vermouth (dry white wine can be used)
  • 3 bay leaves
  • 6 sprigs of Thyme
  • 1/2 tsp freshly ground black pepper
  • 2 Tbsp brandy
  • 8 slices French bread/baguette/bread loaf cut 1-inch thick (the number of slices depends on the size of the bread)
  • 1 1/2 cups of grated Gruyere

Directions

Soup

In a large stew/soup pot over medium heat, add 3 tbsp of olive oil and the onions, stir them until they are coated. 

Stir the onions often for around 15-20 minutes. 

Increase the heat to medium/high and add 1 tbsp olive oil and the butter (or substitute) and again stir for about 15 minutes.

Add the sugar and salt and continue to stir on and off for about 10-15 minutes. 

Add the garlic and stir for one minute more then add the vermouth to deglaze the pot.

Add the spices and vegetable broth. (do NOT add the brandy at this point)

Bring this to a boil then let simmer at a low heat for 30 minutes. After 30 minutes leaving on a very low simmer add the brandy (this should be for 10 to 20 minutes, while the toast is cooking).

Toast

While the soup is on the low simmer, preheat the oven to 450 degrees.  Brush both sides of the bread pieces with the remaining olive oil as needed and place them on one side on a sheet pan covered in parchment paper. Cook 7 minutes.

example
Example of four pieces

Flip the bread over, cover with the shredded gruyere cheese and broil on low for between 7 to 10 minutes.

Using a soup ladle, add the soup first and then put the toasted bread on top (see first image).

Add salt and pepper as needed.

Vegetable Broth

On By karmarstenIn Hearty, Soup3 Comments

Things needed

  • 1 pound onion (3 medium) chopped in 1 inch chunks
  • 1 pound carrots (5 to 6 medium) chopped in 1 inch chunks
  • 1/2 pound celery (4 to 5 ribs) chopped in 1 inch chunks
  • 1 pound tomatoes (4 small) quartered
  • 4 garlic cloves, diced or smashed
  • 2 tablespoons olive oil
  • 3/4 ounce dried mushrooms such as porcini, oyster or shiitake
  • Bunch fresh parsley, leaves and stems or just use the stems
  • 3 sprigs fresh thyme
  • 3 bay leaves
  • 1 bunch green onions chopped in 1 inch chunks
  • 1 bunch radishes (the radishes only used here – but feel free to include the greens) chopped in quarters
  • 1 teaspoon sea salt
  • 12 1/2 cups water, preferably filtered

Directions

Preheat oven to 425 degrees.

In a large glass baking dish add the olive oil, onions, carrots, celery, garlic and tomato.

Let cook for 45 minutes, stirring every 15 minutes.

When the vegetables are about  5 minutes from being taken out of the oven, take the dehydrated mushrooms and soak them in 1/2 cup of water.

Chop the green onions and radishes and put them to the side.

Spoon the cooked vegetables into a stock pot, take a cup of water and swirl it around in the glass baking dish and add that water to the large pot.

Strain the mushrooms and add them to the stock pot.  Strain the mushroom water (this will remove any grit) and add it to the pot. 

Add all remaining ingredients to the pot.

Add 11 cups of water

Let it come to a boil and then reduce the heat and let it simmer covered partially for 45 minutes.

Strain the broth.  Use either immediately or freeze – this can last up to 3 months in the freezer.

Borscht

On By karmarstenIn Hearty, SoupLeave a comment

c68fb-Borscht

Things Needed

  • Olive Oil
  • 5 Cloves of Garlic minced
  • 1 Large Onion sliced thin
  • 4 Large Stalks of Celery sliced thin
  • 4 Medium Carrots Shredded
  • 2 Medium Beets Shredded
  • 1 Cup Shredded Red Cabbage
  • 1 Large Bell Pepper Sliced
  • 3 Cups Sliced Fingerling Potatoes
  • 1 Large Can Tomato Sauce (this was a bit over 2 Cups)
  • 1 Can Garbanzo Beans
  • 12 Oz of cubed firm Tofu or Veggie Crumbles
  • 8 Cups Vegetable Broth
  • 1 Cup Red Wine
  • 2 Tablespoon Worcestershire Sauce
  • 4 to 5 Teaspoons Dill
  • Italian Seasoning
  • Sea Salt or Rosemary Salt (to taste)

Directions

In a pot combine olive oil, garlic, onion, celery and green pepper over a low to medium heat until the onions become slightly translucent (about 5 min). Add the Carrots and Beet and stir and let cook for about 5 minutes. Add the Tomato Sauce and stir again letting cook for about 5 minutes. Add the Crumbles/Tofu, Worcestershire sauce, Vegetable Broth, red wine and Dill and stir and bring to a light boil. Add the Fingerling Potatoes and a bit of Sea Salt or Rosemary Salt (to taste). Let this simmer for 30 minutes.

After 30 minutes, add the Garbanzo Beans, cabbage and approximately 2 teaspoons of Italian Seasoning (to taste) and add additional Sea Salt or Rosemary Salt as needed. Let this come to a boil and simmer for another 15 to 20 minutes.

Feel free to top this with Sour Cream and/or Fresh Dill…(or Parm)…

Roasted Carrot and Parsnip Soup over Rice with a Italian Kale Garnish

On By karmarstenIn Hearty, SoupLeave a comment

ParsnipSoup

Things Needed

  • Olive Oil
  • Approx 1 lb of carrots (cut into 1/2 inch rounds)
  • Approx 1/2 lb of parsnip…I used 1 large parsnip (cut into 1/2 inch rounds)
  • 2 small red onions quartered
  • 2 small red onions sliced
  • 8 to 10 cloves of garlic crushed
  • 4 1/2 cups of Veggie Broth
  • 1 head of Kale/Chard (your choice) ripped into chunks
  • about 1 cup of pinenuts
  • 2 cups of Red Wine
  • About 4 TBS of italian spices (your choice)
  • Rice (prepared with veggie broth and italian seasoning)

Roasted Carrot and Parsnip Soup

  1. Preheat oven to 400 degrees.
  2. In a large roasting pan with some olive oil combine and spread out the carrots, parsnips, 6-8 of the cloves of garlic and the 2 quartered red onions and about 3 TBS of the italian seasoning.
  3. Stirring occasionally, cook for 1 hour.
4) In a blender, puree the all of the contents from the roasting pan with the 4 1/2 cups of veggie broth and 1 1/2 cup of red wine.  Transfer the puree to a Pot and warm over medium heat.

Italian Kale Garnish


  1. In a large saute pan combine olive oil and the pinenuts along with the remaining italian spices
  2. Add the onion and remaining garlic cook until the onion is transparent
  3. Add the Kale and the red wine and saute til the greens are bright green and wilted (they can even be a little darker)

I served this in layers.  The rice at the bottom of the bowl, the Soup on top and as a garnish the Italian Kale.