Chickpea and Chorizo Soup

Chickpea and Chorizo Soup

I found a recipe for this soup on a Jamie Oliver recipe. I changed it a little, like I didn't add the egg for example. I just thought I'd make the recipe a little easier from things from my fridge and pantry. It was a nice spicy soup, good for the winter time.

ingredients:

half a link of chorizo
1 can of chickpeas

1 carrot
1/2 onion
handful of kale
1 can diced tomatoes
1/2 container of chicken stock (or veggie)
2 cloves garlic
1 tsp cayenne

1 tsp paprika
salt
pepper

directions:

1. Dice one onion, and put it in a large pot with some oil or butter. Chop up about half a link of store bought chorizo, and toss that into that pot after the onions get translucent or caramelized. At this point you can also toss in one carrot cut into tiny pieces. Put in 1 tsp of cayenne pepper, salt, and pepper and mix. Next, put in about 2 cloves of garlic crushed. And cook for 1-2 minutes.

2. Then add your can of diced tomatoes, and about 1/2 container of chicken stock. Put in about as much as you'd like. After that, you can put in one can of whole chickpeas. Put the pot at about medium heat, and cooking for 15-20 minutes.

3. Let the pot cook, so that the carrots and chcikeaps are all cooked through. Then add in a handful of chopped kale into the pot. Cook for a few more minutes.

4. Taste the soup. Is it spicy enough? Salty enough? Add more cayenne pepper or chili flakes for spice. If you'd like the soup to be a little redder you could also add some paprika.

Wintery Spicy Sausage Kale Soup

Wintery Spicy Sausage Kale Soup

A great winter soup that is filling, but is also a little different. Tired of beef stew or chicken noodle soup? Give this soup a try! The turkey sausage is a refreshing change of pace compared to boring chunks of chicken breast. Also this soup is spicy, which also makes it great for the winter months or if you have a cold.

ingredients:

2 spicy or mild turkey sausages. You can substitute with pork as well, turkey is just healthier

2 white or yellow potatoes, skins on, sliced of cubed
handful of kale
garlic
salt
pepper
chili flakes, or cayenne pepper
1-2 containers chicken stock, or veggie stock
1 onion

butter

flour
cream or milk (optional)

directions:

1. Dice up your onion, and put it in a large pot with some butter or oil. Let it simmer and start to caramelize. When it's starts to become translucent put in your turkey sausage. If they are in casings, cut the casing of the turkey and squeeze out the meat inside. Season the onions and meat with salt, pepper, chili flakes (cayenne), and crushed garlic.

2. After you have cooked the meat for a while in the onions and spices, add your stock. At this point add your potatoes well.

3. In a sauce pan, add some butter. Melt it down, then slowly start to add flour. Make a rue which you will use to thicken your soup. If you don't want to make a rue, or you want your soup to be creamy add some cream or milk instead. Or you could add both.

4. Cook the soup on low to medium heat until the potatoes are cooked through. Once the potatoes are almost cooked, put in some chopped up kale and let it cooked for at least a few more minutes.

5. Taste test your soup. Is it spicy or salty enough for you? I find I like mine a little spicy, so I might add some more chili flakes at this point if I want.

Kale and White Bean Soup

Kale and White Bean Soup

I have totally gotten into kale lately thanks to my friend Tara who kept telling me to make Kale Chips, and man they are so delicious! The broth of this soup I felt had a lot of layers and substance for a veggie soup.

ingredients:

1 can of navy beans, or cannellini beans, or white kidney beans

big handful of kale
tomato
onion
veggie stock
garlic
salt
pepper

directions:

1. Caramelize onions in a large pot. Once caramelized, throw in some chopped tomato, and garlic. Stir and mix with the onions. Season with salt and pepper. After a few minutes pour in 1 container of veggie stock, or use veggie boullion cubes.

2. Drop in the white bean of your choice into the soup. You could mash some of the beans first, to give more texture to the broth of the soup, and then drop the rest in whole. Then add lots of fresh chopped kale. Bring to a boil, and simmer for 20-30 minutes, to make sure everything is cooked through and give the flavours of the soup a chance to meld.

Roasted Red Pepper Soup

I always wanted to roast some peppers and peel the skin off. Had seen it done way too many times on TV that I had to try it. It was surprisingly easy. And delicious!

Curry Acorn Squash and Apple Soup

Herbed Dumpling and Chickpea Soup

"Those are some big balls!" The dumplings have herbs, and parmesan cheese inside. They were fun to make. :)

Butternut Squash Soup

With a broccoli tree growing up the middle...

Vegetable Soup

Vegetable Soup

This soup is most definitely vegetarian and vegan.

ingredients:

2 carrots
2 onions
4 celery stalks
1/2 head broccoli
handful of frozen corn
1 potato
veggie stock of veggie bouillon cube
4 tbsp flour
butter
salt
pepper

Vegetable Chower

Vegetable Chowder

Ingredients:

1/2 Onion (yellow or white)
1 Carrot
3 Celery Stalks
2 White Potatoes (skinned and cubed)
1 Broccoli Stalk
1/2 can Corn
10 shrimp (Raw. I use frozen and raw with shells on)
2 cups Milk
1 Veggie Bouillon Cube
Salt
Maragine
Garlic
Flour (with milk) for thickening

Instructions:

1. Chop onion, celery, carrots and garlic and put it into a pot with some margarine or butter
and sautee. Add some salt to help release the water in the vegetables.
2. After the onions are cooked, or somewhat cooked, add 2 cups of milk, diced potatoes, chopped
broccoli, 1 veggie boullion cube and mix together. Cook for 20 minutes maybe, or until potatoes
are soft.
3. While it cooks, de-shell and de-tail the shrimp that you have thawed out if needed
4. Make a rue with flour and butter/margarine on medium heat. Cook out the flour, you want a
nutty fragence. 1 minute.
5. Add rue into the soup and stir in, make more rue if it isn't thick enough. Add more milk if there isn't enough liquid in comparison to all the veggies.
6. Add frozen or canned corn, and shirmp. Let it cook for 2-3 minutes until the shrimps are cooked and turn the proper colour. Don't add the shrimp if you want it to be vegetarian.