Broccoli and Cheese Soup

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PHOTO SOURCE
I think everyone has their own way of making broccoli cheese soup. There are loads of recipes on the net. You could be looking for hours to find just the right one. What is fun about cooking is you can make your food exactly the way you and your family like it. The below is my recipe. I don’t have a photo of mine so I have used Mel’s photo. If you pop over to Mel’s website you can also take a look at her fun recipes!
Enjoy ~ Sarah xxxx

Broccoli and Cheese Soup

Ingredient

2 bunches of fresh broccoli (You can use frozen)
1/2 cup of celery
3 small potatoes (chopped finely)
2 cups chicken stock (you can use veggie stock or just water if you want)
1/2 cup of sharp cheddar cheese (plus extra 1/2 cup for topping when finished)
1 heaping cup of regular gouda cheese (remove rind) Or (use another type of cheese you like)
1/2 cup grated carrots (I will sometimes leave out the carrots)
1 white large onion or 2 small onions (2/3 cup to 1 cup)
3 large cloves of garlic (chopped/minced)
1/2 tsp ginger (I use fresh) (I keep my ginger in the freezer and grate it frozen)
1 cup cream (or use sour cream or milk, or coconut milk)
3 TBSP all purpose flour (GF flour) or (grated potato to thicken)
3 TBSP butter
2 bay leaves
1 tsp garlic powder (you can leave this out and add more minced garlic instead)
1/2 tsp allspice
1/2 tsp ground nutmeg
1 tsp dried basil (or 1/4 cup of fresh basil)
1/8 tsp cayenne pepper (use less if you don’t like it hot or more if you do)
salt & white pepper to taste

Method
Sauté onions, celery and garlic, cook out your spices, then add the rest of the veggies then add stock and simmer for 15 to 25 mins. We have our own veggie garden plus we get organic veggies deliverd each week so I might switch out some of the veggies from time to time. Oh… you do not have to use only organic veggies, just use what you have and what you like. Add cream and cheese last and make sure you warm it up and melt the cheese. If it is looking too chunky I will use a potato masher to mash it up. I will had more cheese to garnish. Oh… If you are making it for a super large family I just double the recipe and/or add more stock, water or cream. I also will add dried chili peppers for more heat and a dash of lemon, apple cider or lime to brighten it up. I serve it with crusty garlic bread.

Recipe – Quick & Easy Black Bean Soup

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Had to share, this is so yummy. Recipe source is at the bottom of my post. I’m always looking for good soup recipes. We try to have soups through the week as we have a son with dry skin and soup helps sneakily hydrate him! Love the idea of mashing beans to thicken the soup instead of using flour or cream. Enjoy!
~ Sarah

Ingredients for 4 Servings:
6 slices bacon
1 large onion, diced
3 cloves garlic, minced
2 cups chicken broth or water
2 cans black beans, rinsed, plus 1 can of water
pinch dried oregano
pinch cayenne
1/2 tsp cumin
1/2 tsp black pepper
salt and pepper to taste

For the relish
1/3 cup minced green onion
2 tsp crushed or minced red chilies
juice of one lime
green onions to garnish
sour cream to garnish

SOURCE LINK HERE

Recipe – Moroccan Tomato Soup

Moroccan Tomato Soup

RECIPE

5 medium cloves garlic, smashed, peeled and minced

2 1/2 teaspoons sweet paprika

1 1/2 teaspoons ground cumin

Large pinch of cayenne pepper

4 teaspoons olive oil

2 1/4 pounds tomatoes, cored and cut into 1-inch pieces

1/4 cup packed chopped cilantro leaves plus additional for garnish

1 tablespoon white-wine vinegar

2 tablespoons plus 2 teaspoons fresh lemon juice

Kosher salt

4 stalks celery, diced.

1. In a small saucepan, stir together the garlic, paprika, cumin, cayenne and olive oil. Place over medium-low heat and cook, stirring constantly, for 5 minutes. Remove from the heat and set aside.

2. Pass the tomatoes through a food mill fitted with a large disk. Or wiz it in a food processor 🙂 Stir in the cooked spice mixture, the cilantro, vinegar, lemon juice, 2 teaspoons salt, celery and 2 tablespoons water. Add more salt as desired. Refrigerate until cold. Serve garnished with cilantro leaves.
Serves 4.

This appeared in an article by Barbara Kafka in The Times.
1991: Moroccan Tomato Soup
Photo is from http://www.thehostess.com.au/?cat=5
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I use organic tomatoes and also organic tomato paste. I popped a dash of lime juice in.
I serve this hot, topped with cheese and served with garlic bread.
I often add rice of GF pasta.
It is a good idea to have cilantro on the table for guests to add for themselves as cilantro is one of those herbs you either love or hate 🙂

FYI: I almost never stick to exact recipes and I only measure and weigh ingredients for baking.