Brazilian Shrimp Soup (GF)
2 TBS cooking oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves of garlic, minced
3/4 cup long grain rice
1/4 tsp of red pepper flakes
1 3/4 tsp of salt
1 3/4 cup of canned crushed tomatoes (15 oz can)
5 cups of water
1 cup of canned unsweetened coconut milk
1 1/2 pounds of medium shrimp , shelled and cut in half horizontally
3/4 tsp fresh ground pepper
1 TBS of lemon juice
1/2 cup fresh parsley or cilantro
In a large pot heat oil over moderately low heat. Add the onion, bell pepper, garlic and cook stirring occasionally until vegetables start to soften, about ten minutes.
Add rice, red pepper flakes, salt, tomatoes, and water to pot. Bring to a boil and cook until rice is almost tender about 10 min.
Stir in the coconut milk. Bring back to simmer and then stir in shrimp. Simmer stirring ocasionally until the shrimp are just done 3-5 minutes. Stir in the black pepper, lemon juice, and parsley. Serve.
Submitted by Melissa K.
Easy West African Peanut Stew (GF, O-)
Makes 4 servings.
4 cups vegetable broth (from bouillon cubes is fine)
1 can (14.5 oz) stewed tomatoes
1 cup chopped carrots in bite sized pieces
1 cup sliced scallions
3/4 cup reduced fat peanut butter, smooth or chunky
1 cup soy milk
3 or 4 potatoes cubed
tabasco sauce (optional)
Bring broth, tomatoes, carrots and scallions to boil in large saucepan. Reduce heat and simmer minutes until carrots are tender. Stir in peanut butter until blended and then soy milk and potatoes. Simmer until heated and thickened. (I also have made it in the crock pot on high for 4 hours)
NOTE: This soup is *very* peanut-buttery tasting. The flavor is greatly improved by several generous shakes of tabasco or your favorite hot sauce. If you don’t like hot sauce, try just 1/2 cup of peanut butter at first, increasing up to 3/4 of a cup to taste
Submitted by Meika W.
Garlic Soup with Potatoes (GF)
Makes 4 servings.
1/4 cup olive oil
1 medium onion, chopped
1 small carrot chopped
1 stalk celery chopped
about 2 large russet potatoes peeled and cut into 1/2 inch cubes
1 large head garlic, minced (1 head of garlic, not 1 clove of garlic)
4 cups vegetable broth (I do make my own veggie broth and will post the recipe soon)
2 cups water
1/2 tsp. thyme
1 bay leaf
salt and pepper to taste
Heat oil over medium heat. Add the onion, carrot and celery and cook for 3 minutes. Reduce heat to medium low and add potatoes and garlic. Cook stirring often, for 15 minutes.
Add broth, water, thyme, bay leaf, salt, and pepper. Bring to a boil over high heat.Reduce heat, cover, and simmer until all ingredients are soft (about 30 minutes).
Remove from heat and remove bay leaf. Transfer the soup to a food processor or to a blender. Blend until smooth. Return to pot and cook over low heat until heated through. Serve hot.
Notes: I would prefer that it was “chunkier” ( instead of blending all the potatoes, leave some potatoes whole in the soup… same with the carrots). Next time I will use more potatoes and carrots and then leave some whole. I like the taste of the soup. All that garlic is amazing!
Submitted by Christina B.
Makes 6 to 8 servings.
¼ cup olive oil
1/3 cup flour
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
2 T minced garlic
Salt and pepper
2 to 3 cups vegetable broth or water
2 cups chopped tomatoes with juice (canned are fine)
1 T fresh thyme or 1 t. dried
1 T fresh oregano or 1 t. dried
2 bay leaves
1 pound bay scallops
Cayenne pepper /optional
Chopped fresh parsley for garnish/ optional
Put oil in large pot over medium heat and add flour. Cook, stirring almost constantly until roux darkens and becomes fragrant, about 15 minutes; reduce heat if necessary to keep from burning. Add onion, bell pepper, celery, garlic and increase temperature to medium. Add salt and pepper to taste and cook, stirring frequently, until vegetables are softened, about 10 minutes.
Stir in broth, tomatoes, thyme, oregano, bay leaves and cayenne pepper. Cover, bring to a boil, then reduce heat so soup bubbles steadily. Cook for 20 minutes. Add scallops and cook about 2 minutes. Garnish with parsley.
Notes: The recipe is pretty much as printed in Food Day, although I omitted the butter that was called for and used only oil. The consistency was a nice stew or if using less than a pound of scallops, then it was nice served over rice. Everyone liked the flavor and said it was a repeat.
Submitted by Paraskevi W. Adapted from recipe printed in Food Day, The Oregonian.
Tahini Soup (O-)
Serves 16 (Divide by 4 for 4 servings)
Cut into soup-size pieces:
4 celery sticks (or more if preferred)
4 medium potatoes
(you may also add broccoli, peas or other in-season vegetables)
4 C Orzo
20 C water
Vegeta seasoning to taste, instead of salt (start with 1-2 T)
1 C Tahini
Optional garnish: dill
Bring water to boil. Add onion then carrots and celery. Boil 10 minutes Then add potatoes (and Broccoli etc) Boil 5 minutes Add Orzo and Vegeta. Boil until Orzo is not crunchy, but just firm.
Let sit to absorb some of the water. Add juice of 1 lemon Take the water from the soup and in a blender put 1 cup of Tahini and blend slowly as you add the water. Pour water mix back into the soup. Then taste, and add salt, lemon and tahini to taste. Serve with lemon slices.
For a complete meal, serve with vegetables in season (sliced tomatoes and cucumbers) Homemade Bread, Peanut butter, Jam, Greek olives
Submitted by Agape K.
Thai Coconut Soup (O-)
My parents gave me this recipe. Makes 6 servings.
5 T red curry paste (5 Tbs is super spicy, so add less depending on desired heat)
6 T vegetable oil
3 cans regular coconut milk(13 1/2 oz cans)
1 can vegetable broth
1 8oz canned corn
15 oz can straw mushrooms or two smaller cans
1/2 cup sliced bamboo shoots (8oz can)
1 tsp salt or more to taste
1/2 red bell pepper, cut into matchstick-size strips
Fry curry paste in oil in saucepan until fragrant. Add remaining ingredients except red pepper.
Bring just barely to a boil; reduce heat and simmer 20-30 minutes. Just before serving, stir in red bell pepper.
Serve with cooked Thai Jasmine rice.
Submitted by Tiffany M.
Vegetarian Tortilla Soup (GF)
Makes 4 main course servings
1 T oil
¾ cup onion, chopped
2 garlic cloves, minced
1 T tomato paste
1 t ground cumin
¾ t chili powder
4 cups vegetable broth
4 T fresh cilantro, chopped and divided
1 small can diced tomatoes or 1 large fresh tomato, chopped
1 15 ounce can black beans, drained and rinsed
2/3 cup frozen corn kernels
1 ½ T minced, seeded fresh jalapeno chili
Salt and pepper to taste
Garnishes: diced avocado, lime wedges, minced green onion, fresh salsa, etc.
Four small (6 inch) corn tortillas, cut into strips and fried or a few cups of broken tortilla chips instead
If frying tortillas, then fry in the oil and set aside. Use the remaining oil to sauté the onion about 5 minutes.
Add garlic and sauté one more minute. Then add tomato paste, cumin and chili powder. Add broth and 2 T cilantro and bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Add tomatoes, beans, corn and jalapeno to the pot. Cover and simmer until everything is hot. Season with salt and pepper.
Divide tortilla strips or chips into bowls and ladle soup on top and sprinkle with remaining cilantro. Have additional garnishes available to be added onto soup, if desired.
Notes: This was well liked and asked to be repeated. It was filling and really good. We used broken up chips for convenience, rather than taking the time to fry fresh tortillas. I also decreased the canned tomato requirement. The recipe called for a 15 ounce can of diced tomatoes and I think half that amount would have been fine, as reflected above.
Submitted by Paraskevi W. Adapted from Food Day, The Oregonian