Tag Archives: soup

Carrot Ginger Soup

I love and hate this time of year.  I love the pretty fall colours, the cozy clothes, but I hate the heavy meals and the calories the usually come along with them. Finding recipes that warm me up but don’t tip the scale is really hard in the fall and winter months.  I did come across this Carrot Ginger Soup recipe from the Dietitians of Canada Simply Great Food cookbook (one of my favourites).
Ingredients:
3 cups water
2 cloves garlic, crushed
4 cups sliced carrots
1/2 cup chopped onion
1 tbsp. vegetable bouillon powder
2 tsp. pure maple syrup
1 tsp. curry powder
1/2 tsp. grated gingerroot (tip: use the side of spoon to remove skin before grating)
1 1/2 cups milk
Bring the water to a boil and add all ingredients except the milk.  Reduce the heat and simmer until the carrots are tender (approximately 40 to 45 minutes).  Remove from heat, you might want to let cool just slightly so that you can work with it.  Transfer the mixture into a blender or food processor and purée on high  until smooth.   Return to saucepan, add milk and heat over low (don’t boil).
This recipe makes six, one cup servings, with each serving only 66 calories!  Probably less because I used skim milk in my recipe (it’s the only milk we had), the texture is a little less thick, but the flavour is not lost. A warm, almost Thai influenced soup, rich in vitamin A (helps keeps your eyes and skin healthy), low in sodium and super easy to make (maximum ten minutes of preparation time and 50 minutes of cooking time).  Chop a little fresh cilantro when you’re ready to serve, et voilà!~kM

Homemade Chicken Broth

When Greg and I are in a pinch for supper during the week, we sometimes buy the whole roast chicken available at the meal counter at our local supermarket.  Once we’ve picked off all the meat, I like to make homemade chicken broth perfect for soups.
Homemade chicken broth is easy to make, plus unlike many of the store-bought varieties it has a lot less sodium.  I came across this recipe for homemade broth while searching for a chicken noodle soup recipe (also really good).  There always seems to be something comforting about the Chef at Home, Chef Michael Smith, and now that the fall weather is settling, a recipe like homemade chicken broth to warm you up, is just what the doctor order.
The recipe is fool-proof really (just chop, add water, boil, strain and cool), maybe I can convince Greg to start making it 🙂
I’ve played with the fresh herbs, the grocery store didn’t have thyme, so I used savory.  Both provide more than enough flavour to the broth without being overpowering.
One tip – I have found straining the broth using cheesecloth has left the least amount of residue.
So what are my plans for this broth? Let’s just say, it will involve more chicken and some slurping~kM

Roasted Garlic Soup

I’m going to start off by saying “I don’t have a food processor”.  We put it on our wedding registry four years ago, never received it, and it’s pretty much been the reason why we avoid making soup.  I still don’t have one, but the night before I had made some homemade chicken broth, so I had this eagerness to make my own soup before the weather got too warm.
So as I searched for a recipe that had chicken broth and that didn’t require too many groceries, I came across this Roasted Garlic Soup recipe from Foodland Ontario, it had blue cheese (your choice Roquefort or Stilton) in it…sold!
The recipe is quite lengthy to prepare (thank goodness I picked up some sushi as an appetizer, because we didn’t eat supper until close to 8 p.m.). As the garlic roasted in the oven (approx. 45 minutes), I prepped as much of the rest of the recipe as possible: chopped the onion, leeks and chives (the parsley didn’t look very good at the market); measured the chicken broth, vermouth, cream and flour.  I even washed my dishes.
Without a food processor I had to settle for using my blender (little messy), and it did the job just fine (perhaps Santa will get me a food processor this Christmas?).
Once poured into the bowl, topped with the chives and blue cheese, it smelled heavenly.  The texture was smooth to taste, and lacked a little flavour on its own, but get a spoonful with blue cheese and it was a match made in my kitchen. ~kM