Over the past year Seriously Soupy has become a more of a collaborative effort. While I do still make soups about once a week, it is challenging to come up with new ideas and find new soups to make. My inspiration has been coming from both my online and offline friends who have been sharing recipes and pictures with me about their own soup-making adventures.
Last week one such picture struck me when I saw my friend, Tamara’s picture of Vegetarian Albondigas. She forwarded me this delicious recipe and l love how simple and flavorful it sounds with its mix of vegetables and hearty beef-less meatless that make for a protein-packed soup. Enjoy, and be sure to check our her Etsy shop, Brookidlyn, where you can find awesome handmade items for kids and babies with some of my favorites being the Star Wars Crayon Ammo and the Beastie Boys Bib.
1lb Beef-less Ground Beef (Trader Joes)
1/2 package Soyrizo (1 link)
1/2 C uncooked white rice
2 eggs, beaten
2 cloves of garlic, minced
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
2 tsp tapioca starch
4 T vital wheat gluten
Vegetables cut into 1/2″ chunks
3 Quarts Chicken Broth (or 6 cubes bullion)
1 medium yellow onion
6 C carrots
4 celery stocks
2 C fresh spinach
1 bunch cilantro, leaves only
3 garlic cloves, minced
1 tsp oregano
1 tsp cumin
In a 5-6 quart pot bring the broth to boil then reduce to simmer.
Make the meatballs: Mix dry ingredients; tapioca starch, vital wheat gluten, spices in separate bowl.
In large mixing bowl mix Beef-less Ground Beef, link of Soyrizo, rice, eggs, minced garlic then add the dry ingredients, mix well with hands.
Form the meatballs by rolling in the palm of your hand to make sure they are packed enough to hold together.
Add the meatballs to the chicken broth on a low simmer for 15 minutes. Add in the zucchini, about 30 minutes before serving.
Add onions, carrots, celery, garlic, oregano & cumin. Cover and cook for 1 hr 15mins.
Add spinach & cilantro. Cook for 5 more minutes, serve and Enjoy!
Be sure to check Tamara’s awesome kid designs out at http://www.etsy.com/shop/Brookidlyn
Guest Post by Brittany of AlexiaFoods
There’s nothing better than comfort food in the bitter fall and winter months, but the seasonality of certain produce can sometimes limit how creative you can get in the kitchen. However, there are a few classic recipes that you can’t go wrong with. Fresh, homemade butternut squash soup is the perfect dish for chilly winter months, and it’s as delicious as it is effortless. It’s also great for entertaining large groups of people. Below is a simple recipe for a savory butternut squash soup. You can get creative and alter the recipe according to personal taste, like cooking it with apples to create a sweeter puree or adding red peppers to give it a little kick. Whether your serving is as an appetizer or you just feel like treating yourself, this soup will get you through the cold weather season.
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, smashed
- 1 large white onion
- 1 large butternut squash (about 2.5 pounds), peeled, seeded and cut into 1″ chunks
- 5 ½ cups vegetable broth
- ¼ cup freshly squeezed orange juice
- ½ tsp orange zest
- 1 tablespoon finely chopped fresh thyme
- kosher salt
- ground black pepper
- 2 tablespoons crème fraîche, for garnish
- Heat oil in a large pot over a medium-high heat.
- Add the smashed garlic and chopped onions and cook until soft, stirring occasionally, for about 12 minutes. The onions should be translucent.
- Add the butternut squash, broth, orange juice, zest, and thyme. Cover the pot and bring to a boil. Once it starts to boil, reduce heat to medium-low, and simmer until the squash is tender. This may take up to 40 minutes.
- Remove from the heat. Working in batches, purée soup in a food processor or blender.
- Transfer the purée to a clean pot. Season with salt and pepper to taste, and set over medium heat until hot. Serve with crème fraîche and fresh thyme for garnish.
Author Bio: Brittany writes about easy gourmet recipes and entertaining on behalf of Alexia. To explore baked appetizers great for serving at your next get-together, visit www.alexiafoods.com.
Guest Post by Christine Knight of Brunch with My Baby
A hearty meal meal for cooler nights, this is a recipe I learned from my parents. It’s easy to put together, throwing in basics you’ll already have in the cupboards,plus any other vegetables you have lying around.
This minestrone stew makes enough for 4/5 servings, so it’s great to make on the weekend and reheat throughout the week, or to give to a toddler as the larger pieces make it easier for small hands. And yes, it says “stew” not soup. It started as a soup that I kept adding chunky veggies to, so now it’s more like a stew – which I actually prefer.
- 2 – 3 cloves garlic
- 1 onion, diced
- 1 – 2 spring onions
- 1 – 2 potatoes
- 2 carrots
- 1 tin crushed tomatoes
- 1/2 container tomato paste
- 6 cups vegetable stock
- 1 tin four beans mix
- 1/2 – 1 cup pasta spirals or elbows
- 1 tin corn kernels
- 1 cup frozen peas
Brown cloves of garlic, onion and spring onion in a large frying pan.
Peel and dice potatoes and carrots. Add into frying pan and stir for a few minutes. Add in bean mix and stir.
Add in crushed tomatoes, tomato paste and vegetable stock. Simmer for 20 – 30 mins, stirring occasionally, until the potatoes start to soften.
Add in the pasta, corn and peas. Season to taste. Simmer for further 20 – 30 mins, stirring occasionally, until the potatoes are soft enough to eat. Serve with fresh bread.
Christine Knight is a writer, editor and marketing strategist. She writes for companies such as Google, Birchbox, Ogilvy and Redtri.com on topics including technology, beauty and parenting. She’s the founder of the foodie-parenting website brunchwithmybaby.com, blogs at akissgoodnight.co, Tweets, Pins and Instagrams about life with her very speedy toddler.
My soups have been getting increasingly simple. I like that I have been going away from intense flavors and focusing on extracting the flavors from the food itself. For this soup, I knew I wanted to roast some kumato (brown) tomatoes that I found at Trader Joes as well as use some zucchini and eggplant. I decided to drizzle them with olive oil, garlic, salt, pepper and basil and then I let it cook cook as I browned a red onion on the stove. Once the vegetables were done roasting I added them in together, cooked it and blended it for a soup that was so rich in flavor, but also so simple to make. I also added in kale (seems I can’t enough of kale these days) and topped it with parm cheese for a rich and hearty fall/winter soup that is bursting with flavor. Enjoy!
Roasted Tomato and Eggplant Soup
1 whole eggplant, cut up
2 zucchinis, cut up
6 tomatoes, cut up
6 sprigs of fresh basil
drizzle of olive oil
1 clove of garlic, minced
1 red onion, cut up
2-3 cups of water (approximate)
salt and pepper
2-3 stalks of kale
Preheat the oven to 375 degrees. Cut up the tomatoes, zucchini and eggplant and place them on a baking tray. Cut up some basil and add it on top along with some salt and pepper and olive oil. Let the vegetables cook for 20 minutes. As they are cooking, cut up the onions and garlic and let them lightly sautee for 5 minutes. Add in the cooked vegetables and about 2 cups of water. Cover and let cook for another 10 minutes. Turn off the flame and blend together. Turn it on again on low and then add in the kale. Let cook for about 5 minutes and enjoy!
A few months ago I had the chance to test out drinks from 2B Drinks on Momtrends. I instantly loved that this all-natural drink was a tasty drink for my kids as well as a great way to mix up my water drinking. As an all-natural, aloe infused and low-calorie drink, 2B uses pure fruit, a monk fruit extract that is included in its flavorful varieties. This includes Fruit Punch, Grape, Lemonade and Tropical. I love that they are sweet and refreshing without being laden with anything artificial! These drinks have also exceeded the NYC Department of Education strict guidelines and received Bloomberg administration approval that can be found in over 1,000 stores.
2B Drinks is also hosting a fun sweepstakes in the New York Tri-State area consumers are invited to visit the 2B Drinks facebook page for a chance to win a five night stay at a 4-star, all inclusive Morgan Bay Beach Resort at St. Lucia for a family of four. Entires are open from through November 29, 2013 and the airfare is not included in the prize and participants must be 18 and over to enter.
To celebrate this contest, and for a chance for you to check-out these delicious flavors, 2B Drinks is giving away a $25 Visa Gift Card to one lucky reader. To enter, simply visit http://www.2bdrinks.com/ and tell me what drink would compliment your favorite soup in the comments section.
One winner will be randomly selected on November 1st.
The winner must reside in the NY Tri-State area and the winner must be over the age of 18
This is a sponsored post with Trumpeting Media and 2B Drinks however as always my post is my unbiased opinions.
Cooking, baking, and of course, soup making has become a part of my weekend. I love to prepare soups (made a roasted tomato one today!) and baked goods for the week. With all of the busyness from my week, it is so nice to regroup and not really have a schedule where I can bake and enjoy some time at home. My daughters have been a big part of this experience where they like to help me with tasks like mixing and pouring,
This weekend, in addition to our soups and regular meals, we made banana bread. But this is not just any banana bread. This banana bread is special part of the Bake it Happen campaign that was started by my friend Shari of one of my favorite food blogs, My Judy the Foodie. Shari lost her mother to breast cancer, who has since become an incredible cook through her journey of recreating her mother’s recipes on her blog. This also includes a new campaign called Bake it Happen where she is encouraging everyone to make her mother’s delicious banana chocolate chip bread to pass it along, take a picture, and post it on social media in order to raise money and awareness for The Breast Cancer Research Foundation of America.
My daughters and I had a lot of making this bread as they helped me mix and mash the ingredients. It was super easy to put together and a lot of fun as we waited patiently for our bread to finish. Since my daughters are 2 and 5, I didn’t go into depth about breast cancer, but I didn’t talk about their great grandmother passed away from breast cancer, and how it is up to us to raise awareness, one loaf at a time. I can’t wait to see her teacher’s look on her face tomorrow when we pass along this sweet treat to her. Here is how you can get involved:
How to Join the Bake it Happen Movement:
- Visit BananasForBoobies.com where you can sign up to receive the recipe.
- Bake Judy’s Banana Chocolate Chip Loaf and then wrap it up with a Bananas for Boobies sticker.
- Take a picture of your delicious banana bread and share with someone in your life.
- Share your pictures on the Bananas For Boobies Facebook page where for every photo posted $1 will go to the Breast Cancer Research Foundation. You can also email your picture to firstname.lastname@example.org who can get them posted for you!
Guest Post by Allison Tibaldi
I like to create soups out of what I have on hand. If a recipe requires a trip to a specialty store, chances are I won’t have the time or inclination. My favorites are those that are flexible and forgiving. My “potato and greens” soup is the epitome of adaptable. I always have potatoes on hand, and any variety works just fine. If you don’t have potatoes in the larder, try carrots and celery. Any type of fresh, leafy greens work well, from peppery arugula to sweet Swiss chard. If you are truly fond of garlic, add an extra clove or two. If you prefer sweet breath, just omit it. You can add rice for a bit of extra heft, but small pasta of any shape works too. This soup is suitable for vegetarians if you use water or vegetable broth, or you can use chicken stock if that suits your taste buds and dietary needs. I like to add cut-up rinds of Parmesan cheese, as there is always a dry rind or two lurking in my fridge. The rind melts into the broth, adding extra depth of flavor. It is a recipe that you can play with and adjust, depending on the season, your mood and your refrigerator’s contents. Here is my basic outline, just waiting for your individual signature.
Potato and Greens Soup
1 small head of leafy greens (Swiss chard, escarole, arugula, kale) thoroughly washed and shredded
4 medium potatoes, cut into small dice
½ medium onion, finely chopped
3 cloves of minced garlic
Parmesan or pecorino rinds
6 cups of liquid such as water, vegetable or chicken stock (the low-salt boxed stuff is fine)
½ cup rice (I like the chewy texture of Arborio) or ½ cup small pasta
Saute chopped onion and garlic in a bit of olive oil over low heat until translucent, being careful not to burn the garlic. Add the potatoes and the bits of cheese rinds (if you are using them). Salt the veggies to taste, being more conservative if you are using the cheese rinds. Cook for about five minutes before adding the shredded greens. If you are using kale, you may want to remove the tough stems. The greens will cook down quite a bit, so add them in several batches. When the greens have wilted, add the 6 cups of liquid. Cover and simmer for 15 minutes. The last step is adding the raw rice or pasta. Follow the cooking time on the box, depending on the pasta size or variety of rice.
Serve with freshly grated Parmesan or pecorino Romano cheese, a sprinkle of freshly chopped parsley and a splash of extra virgin olive oil. Makes 4 hardy servings.
Allison Tibaldi is a travel and food writer. She is a native New Yorker who has lived in Rome, Tuscany, Melbourne, Toronto and Los Angeles. She is a senior travel and food writer at offMetro.com. She contributes freelance travel pieces to Family Travel Forum, Mommy Poppins Travel, Well Rounded NY and At Home Tennessee. She is fluent in Italian and Spanish and laughably adequate in French. Her background as an Early Childhood Educator gives her an added understanding of what it takes to travel with kids in tow. She firmly believes that the most important part of education takes place outside of the classroom, on the road, around the world. She never misses a chance to sample local delicacies, as her love for travel goes hand-in-hand with her love for food and wine. Follow her on twitter at @Gourmetrav.
My youngest daughter was sick this week. A combination of a cough and fever is never any fun, but it’s even worse for the under 5 set. There wasn’t much I could do but hold her, give her liquids and make sure she was comfortable. Another thing I did was make her some soup using homemade vegetable stock. Typically this is thought of using chicken stock, but I thought vegetables, with their rich amount of nutrients, would be better for her. Another bonus was that it doesn’t take as long to make as a chicken noodle soup, so she was able to enjoy it quicker and the rest of my family, including me, really loved this rich and hearty soup. I also used egg noodles, but rice, small pasta or as is is another great way to enjoy this comforting bowl of soup. Enjoy!
Note: Since this a blend of veggies, the ingredients and portions are estimates. As with all soups, use your discretion and taste as you go to determine the right balance of ingredients.
Vegetable Stock Recipe
8-10 cups of water, approx.
Bunch of dill
3-5 stalks of scallions, chopped up
1/2 red onion, chopped up
cloves of garlic
5-6 red and white potatoes, chopped up
1 head of broccoli
1 zucchini, chopped up
2-3 carrots, chopped up
1 clove of garlic, chopped up
Other ingredients for vegetable broth:
Corn (right on the cob)
Basically, any veggies and herbs can be added to make your own unique and flavorful broth!
Add eight to 10 cups of water to a large pot and let boil. Cut up vegetables of your choice (skins and all), and add them to the boiling water. Consider some fresh herbs (my favs) and salt and pepper to flavor your stock. Cover the stock and place on a low flame, letting it cook for two to three hours. Check on it periodically to taste and stir. Turn off flame and strain veggies in a soup strainer (can also be used for a soup). Freezer half or use your stock for another soup! Enjoy.
This weekend we made a trip to upstate New York and discovered a quirky little place called Mr. Apples. Complete with cardboard signs that said the apples were “organic style,” old cars that said ‘Woodstock or Bust’ and a random Shop Rite cart made for a unique experience as we picked and looked for apples. We loaded up with a variety of apples and came home with ideas for pie and sauce, but being a soup-maker I also thought about what soup I would create using these colorful apples. I had cauliflower and sage at home, and liked the idea of that combination. I first roasted the cauliflower and then created a light broth of onions, sage and garlic. As that was cooking, I added in the apples and then the roasted cauliflower and celery. In about 40 minutes the soup was done where I blended it. I really loved this naturally sweet soup that was comforting and a deliciously new way to enjoy apples.
Apple and Roasted Cauliflower Soup
6-8 apples, cut up (I kept the peels but they can be taken off)
1 head of cauliflower, cut up
1 tablespoon of olive oil
2 cups of water
1 yellow onion, cut up
2 stalks of celery, cut up
1 teaspoon of cinnamon
3-5 sprigs of fresh sage, crumbled
salt and pepper
Pre-heat the oven to 375 degrees. Cut up the cauliflower and place it on a baking tray. Drizzle it in olive oil and salt and pepper. While that is cooking, start a broth on a low flame of water, onions, sage, salt, pepper and garlic. Cut up the apple and celery as the broth and cauliflower are cooking. Add in the apples, celery and cinnamon and cover. In about 30 minutes add in the cauliflower (you may need a little more water here). Cover and let cook for another 20 minutes. Blend together and top with some shredded apples. Enjoy!
I knew I was going to have a busy day today between hosting my daughter’s playgroup, work and then school pick-up for my older daughter. Before the madness began, I knew I had to think about lunch – even before I started with breakfast. Since I had a short window of time between playgroup and work, I decided to make a soup this morning so that I would make sure that I actually had the chance to eat lunch (some days that isn’t a luxury!). I didn’t have an exact plan for the soup, but for some reason this morning had me thinking about tomato soup and I realized I had a can of Pomi in my cabinet and decided to start from there. I then saw some carrots, eggplant, squash, kale, chickpeas, onions, and garlic and realized I had all of the essentials for a soup. For flavors, I relied on my spice cabinet with some salt, pepper and dried sage and basil. I would have preferred fresh herbs, but sometimes soup-making is all about using what you have. I also ended up adding in some small pastas (stars) and topped it with some parmesan cheese for a comforting bowl of soup that is getting me through the day.
Tomato Vegetable Soup
1 container of Pomi or 6-8 whole tomatoes
1/2 yellow onion, cut up
1 clove of garlic, minced
1 yellow squash, washed and cut up into bite-sized pieces
1 zucchini, washed and cut up into bite-sized pieces
1/2 can of chickpeas
2 carrots, cut up into bite-sized pieces
1-2 cups of water
1/4 cup of star pasta (or small pasta)
1 eggplant, cut up into bite-sized pieces
1 tablespoon of dried sage
1 tablespoon of dried basil
pinch of salt and pepper
bunch of kale
splash of olive oil
Pour a splash of olive oil into a medium-sized pan. Put the flame on low as you layer your soup pot with onions and garlic. Add in the Pomi (or fresh tomatoes) and then cut and add in the eggplant, zucchini, yellow squash and carrots. Cover and let cook for 20 minutes on a low heat. Add in the water, basil, sage, salt and pepper and stir. Let it cook for another 15 minutes and add in the kale, star pasta and chickpeas. Cover for another 10 minutes and enjoy. Top with parmesan cheese (if you desire).