African Curried Coconut Soup with Chickpeas

We had this last night and it was wonderful -- a great meal on a cold, fall evening.


2 Tbs. oil
1 onion, chopped
1 red pepper, chopped
1 jalapeño, seeded and chopped
4 large garlic cloves, crushed
32 oz low-sodium vegetable or chicken broth
2 cans chickpeas (15 oz), rinsed and drained
1 cup chopped tomatoes (if canned, drain)
1 1/2 tsp. curry powder
1/2 tsp salt
Freshly ground black pepper
1 can light coconut milk (14 oz)
1 cup brown rice
2 Tbs chopped fresh cilantro or parsley

1. In large stock pot, heal oil. Add the onion, red pepper and jalapeño; cook, stirring periodically until softened, about 5 minutes. 
2. Add the garlic and cook, stirring constantly, 1 minute. 
3. Add the broth, chickpeas, tomatoes, curry powder, salt, black pepper and rice, bring to a boil over high heat.
4. Reduce heat to low, cover and cook 30 minutes until rice is done.
5. Add the remaining ingredients and cook, stirring occasionally until heated through, about 5 minutes.

broccoli soup

1/4 onion

2 carrots

1 celery stalk

3 small potatoes

5 cups vegetable broth plus 1 cup water

1 bay leaf

4-5 cups head of broccoli chopped

2 teaspoon kosher salt

fresh ground pepper to taste

1 teaspoon curry powder

cheddar cheese (optional)

Saute onion, carrot and celery in about 1/4 cup of vegetable broth until tender. add salt, pepper and curry and mix together. Add vegetable broth, water, potato, bay leaf and broccoli. Cook until potato is tender, about 30-45 minutes. Remove bay leaf and blend with an immersion blender. Serve as is or add a few tablespoons of cheddar cheese to each bowl to make broccoli cheddar soup. This soup is healthy, quick, easy and yummy.

Broccoli Cauliflower Cheddar Soup

This is incredibly yummy on a cold day.

1/4 cup butter

1 onion, cut into medium dice

3 cloves garlic, minced or crushed

1-2 jalapeno peppers, diced (1 if you don't like things spice, more if you do)

1/2 tsp. freshly group pepper

1/4 cup flower

1 medium head broccoli, chopped

1/2 head cauliflower, chopped

1 quart chicken broth

1 large potato, peeled and chopped

1 1/2 cup milk

8 oz cheddar cheese, grated

salt to taste

1. Melt butter in a stock pot. Cook onion until softened. Add garlic, jalapenos and pepper and cook for 1 minute.
2. Add flour and stir until combined.
3. Gradually stir in chicken broth. Add potatoes. Bring to a low boil and simmer for 10 minutes.
4. Stir in broccoli and cauliflower and continue to simmer until all vegetables are tender. Add milk.
5. Puree with an immersion blender or in batches in a regular blender. Reheat to a low simmer.
6. Add salt to taste and then cheese. Stir until combined. Serve immediately.

Lentil Soup

I can't believe I'm posting a soup recipe in June, but it still feels like soup weather to me. Hopefully, we'll see the last of the chilly, rainy weather SOON!

My kids both like this and have even made it once or twice themselves with a little supervision. You can make it vegetarian by eliminating the ham hock -- it tastes just fine without it.

1 cup dry lentils

1/2 cup chopped celery

1/2 cup chopped carrots (I always cut these big so my daughter can pick them out)

1 cup chopped onion

3 cloves garlic, crushed

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/4 tsp. tried thyme

1 bay leaf

1 ham hock

2 cans vegetable broth or chicken broth (about 3 1/2 cups)

1 1/2 cups water

1. Rinse the lentils. In a large crock pot or soup pot, place lentils, celery, carrots, onion, garlic, basil, oregano, thyme, bay leaf and ham hock.
2. Stir in vegetable or chicken broth and water.
3. Cover and cook on low heat setting for 8 hours, or on stove top for 2-3 hours. 
4. Remove ham hock and let cool slightly. Discard bone and fat and return meat to pot. Discard bay leaf. 
5. Serve with oyster crackers and fresh, chopped parsley.

Black Bean Soup

This is the first soup that BOTH my kids would eat and ask for seconds. I think the original recipe was in Family Fun magazine, but I've modified it a bit. I love this recipe because it's really quick -- I can have it on the table in 15 minutes.

2 cans black beans, rinsed

1 can chicken broth

1 cup salsa (I always use Pace Picante Sauce, medium -- but, I recommend using whatever your family's favorite salsa is, so that the flavors are familiar)

1 Tbs. lemon juice

1 cup frozen corn (optional)

Toppings: grated cheddar, chopped cilantro, tortilla chips

1. Heat beans and chicken broth to a low simmer. Add salsa.
2. Place in a food processor to puree or use an immersion blender in the pot.
3. Add corn and reheat until corn is hot. (If your kids don't like "chunks" in their soup, skip the corn.)
4. Add lemon juice
5. Serve with toppings on the table: grated cheddar, chopped cilantro and tortilla chips