skip to Main Content

Agni Soup

Ingredients

This soup never fails to make me feel better when I feel I’m coming down with something in the winter.

  • 3-4 TB sunflower or safflower oil
  • 1 TB toasted sesame oil
  • 1 onion, diced small
  • 2 medium carrots, grated
  • about ½ c. celery, sliced paper thin
  • ½ medium daikon, grated (optional)
  • 3-4 shitake mushrooms, sliced thin (and re-hydrated, if they started out dry) (optional)
  • 2-3 TB finely grated ginger
  • ½ tsp ground black pepper
  • about ½ c. rinsed dulse seaweed
  • water
  • about a cup’s worth of thin rice noodles
  • 2-3 TB rice vinegar
  • 1 TB kudzu (dissolved first in a few TB of cold water)
  • 2 TB maple syrup
  • 2-3 TB soy sauce
  • 1 bunch finely chopped scallions
  • 1-2 TB miso

Preparation

  1. Saute the onions in the oil. When they’re translucent, add the carrots and celery.
  2. Saute another minute and then add the daikon and mushrooms.
  3. Saute another minute. Then add the ginger and black pepper, seaweed and about 1-2 inches of water. Simmer until everything is done.
  4. Then add enough water to cover the veggies, plus another 2-3 inches.
  5. Bring to a boil and add everything else but the scallions and miso and cook until the noodles are tender.
  6. Turn off the heat and add the scallions and miso. Don’t boil this after you add the miso. Miso should not be boiled.

Cauliflower Soup with Gorgonzola

Ingredients

1 medium cauliflower
1 tsp. unsalted butter
1 yellow onion, peeled and chopped
4 thyme sprigs
2 bay leaves
Sea salt and freshly ground pepper
4 C veggie broth stock
½ C Gorgonzola cheese
½ C whole milk
Parsley for garnish

Preparation

  1. Remove the outer leaves from the cauliflower and break it into small florets (don’t bother to remove the stalk – it only adds to the flavor). Set aside. Melt the butter gently in a saucepan (large enough to hold all of your ingredients) over medium heat. Add the onions and sweat gently for 5 minutes or so until translucent.
  2. Add the cauliflower, thyme and bay leaves. Season with little salt and pepper, to allow the flavors to adjust and find their feet. Pour in the stock, stir and bring to a simmer. Then cover and simmer for 20 minutes or so, until the cauliflower is very soft.
  3. Crumble in the Gorgonzola and stir over a low heat until it has melted into the soup.
  4. Pick out the bay leaves and thyme stalks, then blend the soup in a blender until smooth.
  5. Return the soup to the pan and reheat gently. Add the milk and stir to combine. Taste and add a little more salt and pepper if you think it needs it.
  6. Ladle unto warm bowls, serve topped with chopped parsley.

Chicken Stew with Olives and Chick Peas

Ingredients

  • 2 TB olive oil
  • 1 lg. onion, chopped
  • 2 cloves garlic, minced
  • ¼ C plus more for garnish cilantro, chopped
  • 3 C chicken broth
  • 1 ¼ C canned chick peas
  • 2 C canned tomato either chopped or diced
  • ½ C pitted kalamata olives
  • ½ tsp dried thyme
  • ½ tsp hot paprika or red pepper flakes to taste
  • Sea salt and freshly ground pepper
  • 4 C shredded cooked chicken
  • 2 tsp. lemon zest or more
  • 2 C couscous if you want to serve it over couscous

Preparation

  1. Sauté onions and garlic and cilantro.
  2. Add everything but chicken and bring to boil, lower heat, simmer 20 minutes.
  3. Add chicken and simmer 5 minutes more.
  4. Add zest and cilantro.

Cold Cucumber Soup

Ingredients

  • 3 leeks, washed and sliced in rounds
  • 2 C vegetable stock
  • 2 C milk
  • 6 cucumbers, peeled, sliced, and seeded
  • 3 tbsp. minced fresh dill
  • 1 tbsp. freshly squeezed lemon juice
  • 2 tbsp. chopped green onion or chive
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper

Garnish

  • plain low-fat yogurt, or low-fat sour cream
  • 2 tbsp. capers

Preparation

  1. Cook the leeks in the stock in a large soup pot for 10 minutes. Add the milk and cucumbers.
  2. Pour small batches at a time into a blender and purée until smooth. Add the dill, lemon juice, green onions or chives, salt, and pepper. Stir once or twice.
  3. Chill covered in the refrigerator for 3 hours.
  4. Pour 1-cup servings into each of 6 bowls, garnish with a dollop of plain low-fat yogurt or low-fat sour cream, and sprinkle a few capers on top.

Mediterranean Chicken Stew

Ingredients

  • 2 TB olive oil
  • 1 lg. onion, chopped
  • 2 cloves garlic, minced
  • ¼ C plus more for garnish cilantro, chopped
  • 3 C chicken broth
  • 1 ¼ C canned chick peas
  • 2 C canned tomato either chopped or diced
  • ½ C pitted kalamata olives
  • ½ tsp. dried thyme
  • ½ tsp. hot paprika or red pepper flakes to taste
  • Sea salt and freshly ground pepper
  • 4 C shredded cooked chicken
  • 2 tsp. lemon zest or more
  • Cous cous

Preparation

  1. Sauté onions, garlic, and cilantro.
  2. Add everything but chicken and bring to boil, lower heat, simmer 20 min.
  3. Add chicken and simmer 5 min more.
  4. Add zest and cilantro.
  5. Cook up 2 cups of cous cous and place in bowls.
  6. Ladle the chicken stew over the cous cous. Garnish with a sprig of cilantro, and serve.

Serves 4-6

Mexican Chicken Soup

Ingredients

  • 4-6 boneless chicken breasts
  • 1 tbsp. ghee or butter
  • 1 tsp. cumin
  • Sea salt and freshly ground pepper
  • ½ onion, chopped
  • 1-2 garlic cloves chopped
  • 6 C chicken broth (low-sodium, if you want)
  • Garnish with: lime, cilantro, sour cream, shredded cheese, avocado slices, tortilla strips/flatbread/chips

Preparation

  1. Boil chicken for 20 minutes, remove from heat, let cool, and shred to desired eating size.
  2. Melt the ghee or butter and sauté first the onion, then add the garlic.
  3. Add in the cumin, salt and pepper.
  4. Add the carrots, snow peas, and any other veggie (such as corn) you want in order of how long it takes to cook.
  5. When veggies are still a little firm, add the chicken broth and bring to a simmer.
  6. Check the spices and adjust the tastes.
  7. Add the shredded chicken and turn to med-low.
  8. Add in the cilantro, or wait and use it as garnish.

Mushroom Barley Soup

Ingredients

  • 6 C water
  • 1 cube veggie (or other) bouillon
  • 2/3 C uncooked barley
  • 1 lb mushrooms, sliced (I prefer shiitake)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 c other veggies – carrots, potatoes, celery as desired
  • ½-1  tsp. salt
  • 3 tbsp. soy sauce
  • Black pepper to taste
  • Other herbs to taste
  • 4-3 tbsp. dry sherry
  • Pinch of parsley, thyme, and cayenne to taste

Preparation

  1. Place the barley and 2 cups of the water in a large saucepan. Bring to a boil, cover, and simmer until the barley is tender (20 to 30 minutes).
  2. Meanwhile, sauté the onions for about 5 minutes over medium heat.
  3. Add garlic, mushrooms, and salt. Add any other veggies you plan to use.
  4. Cover and cook, stirring occasionally, until everything is very tender – 10 to 12 minutes.
  5. Stir in soy sauce.
  6. Add the sauté with all its liquid to the cooked barley, along with the remaining 4 cups of water.
  7. Grind in a generous amount of black pepper and add any additional herbs.
  8. Simmer, partially covered, another 20 minutes over very low heat.
  9. Taste to correct seasonings, and serve.

Sweet Potato, Apple, and Ginger Soup

Ingredients

Active time: 15 minutes; Total time: 70 minutes
Makes: 6 cups
Note: You can adjust the amount of ginger to your taste, depending on whether or not you like a lot of zingy heat. I generally use a 1 1/2-inch-long piece that’s a bit wider than my thumb, and the result is identifiably gingery, though not overwhelmingly so.

  • 1 pound sweet potato (about 2), peeled and cut into 3/4-inch cubes
  • 1/2 pound baby-cut carrots
  • 1 apple (any variety), cored and cut into 1-inch chunks
  • 5 tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 medium onion
  • 1- to 2-inch piece ginger (see Note)
  • 3 garlic cloves
  • 1 bay leaf
  • 4 cups reduced-sodium chicken or vegetable stock
  • 1/2 cup apple cider

Preparation

  1. Preheat oven to 400°. In a medium bowl, toss potato, carrots, and apple with 3 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange on foil-lined sheet pan (shiny side up) and roast until tender, about 30 minutes.
  2. Meanwhile, roughly chop onion and peel and thinly slice ginger. Heat remaining 2 tablespoons oil in Dutch oven or other large, heavy-bottomed pot over medium heat. Add onion, ginger, garlic, remaining salt and pepper, and bay leaf. When veggies begin to sizzle, reduce heat to medium-low and cook, stirring often, until golden brown, about 15 minutes. Add stock and increase heat to medium; use a wooden spoon to scrape up brown bits from bottom of pot. Add cider and bring to a simmer.
  3. When vegetables are done roasting, add to pot and simmer 10 minutes, until very tender. Remove bay leaf and process with immersion blender or in a standing blender until very smooth.

West African Tomato Soup

Ingredients

  • 1 T ghee
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 T minced fresh ginger
  • 1 ½ t ground cumin seeds
  • 1 ½ t ground coriander
  • ½ t cinnamon
  • 1 pinch ground clove
  • 3 ripe medium tomatoes, chopped
  • 2 large sweet potatoes, peeled and coarsely chopped
  • 1 carrot, coarsely chopped
  • 4 ½ C water
  • ½ cup whole milk or crème fraiche
  • 1 t salt
  • 1-3 pinch cayenne
  • ¼ C chopped, dry-roasted, unsalted peanuts
  • 2 T peanut butter
  • 2 T chopped cilantro

Preparation

  1. In a large saucepan or small stockpot heat the oil over medium-high heat. Add the onion, stirring occasionally, for 10 minutes or until onion browns around the edges. Add the garlic, ginger and spices and cook for more minutes, stirring often.
  2. Add the tomatoes, sweet potatoes, and carrot, and cook for 5 min.
  3. Add the water and salt. Bring the mixture to a boil. Reduce the heat, cover the pot, and simmer the soup for 30 min.
  4. With a food processor blend the soup almost to a puree. Taste and add the cayenne. Add ½ cup some whole milk or crème fraiche. Add the peanuts and peanut butter and whisk until they are fully incorporated.
  5. To serve, reheat the soup, ladle into bowls, and top with chopped cilantro and peanuts.
Back To Top
Search