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Posts Tagged ‘soup’

Every once in a while when I accidentally make something really yummy I remember to write it down right away.  I made this soup for my kids when my 4-year-old was sick and my 5-year-old specifically asked for tofu.  I used organic chicken stock from a carton, which I really think is better than the alternatives at the grocery store.  Someday I might become one of those amazing people that makes their own chicken stock, but not yet.  If you are firm hater of cornstarch, don’t use it.  I used 1 tablespoon just to thicken the soup slightly. 

I think my husband started the habit of eating rice with soup, a habit my kids have embraced with exuberance.  We also had some Korean pear slices making the meal very well-rounded.  The soup would also be a nice side dish for fried rice or some stir-fry chicken and veggies.

Tofu Egg Drop Soup with Spinach

  • 2 cups organic chicken stock
  • 2 cups water
  • ¼ – ½ cup soy sauce (you can always add more at the table)
  • ½ cup apple juice (weird, I know, you have to trust me)
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • ½ teaspoon minced onion
  • ½ teaspoon rice vinegar (optional)
  • 14 oz package firm tofu, drained and diced
  • 2 eggs, beaten
  • 1 tablespoon cornstarch
  • ½ teaspoon sesame oil
  • big handful of fresh baby spinach (2 cups)

In a large sauce pan bring the stock, water, soy sauce, and apple juice to a simmer.  Add the pepper, garlic powder, minced onion, and vinegar.  Add the tofu and simmer for about 5 minutes.  Dissolve the cornstarch in a cold water and add to the simmering soup.  Stir constantly until slightly thickened, about 2 minutes.  Pour in egg in a slow steady stream while stirring.  Stir for about 1 more minute.  Turn off heat and add spinach and sesame oil.  Makes about 5 –  1 cup servings.

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Don’t be afraid of the parsnip!  Think of the parsnip as carrot’s pale cousin.  Parsnips are not only tasty, but they are loaded with potassium and are a good source of dietary fiber.  They also add a lovely texture to pureed soups.  This soup combines parsnips and sweet potatoes for a savory and slightly sweet flavor.  I used chicken broth in mine, if using vegetable broth the soup may turn out slightly darker.  To make this a one pot meal add the optional chickpeas.  This goes great with fresh crusty bread.

Sweet Potato and Parsnip Soup

  • 2 tablespoons olive oil
  • 3 leeks, including light green parts, finely chopped
  • 3 – 4 parsnips peeled and sliced
  • 2 large sweet potatoes, about 1 pound total weight, peeled and chopped into 1 inch cubes
  • 1 ½ tablespoons tomato paste
  • 6 cups vegetable or chicken stock
  • 1 can chickpeas (garbanzo beans), drained and rinsed (optional)
  • salt and freshly ground pepper
  • 3 tablespoons finely chopped fresh flat-leaf parsley (for garnish)

In a large saucepan over medium heat, warm the oil.  Add the leeks and saute until softened, about 5 minutes.  Add the parsnips, and potatoes and saute about 3 more minutes.

Add the tomato paste and stock.  Partially cover the pan and simmer until the vegetables are tender, 25 – 30 minutes.  Add the chickpeas if using and heat 3 minutes longer.  Add salt and pepper to taste and remove from heat.

Puree soup in a blender or food processor or process with a handheld blender until smooth.  Return soup to pan and reheat gently.  Stir in 2 tablespoons of the parsley.

Ladle into bowls and sprinkle with remaning parsley.  Makes 4-6 servings.

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