Soups

25 Oct, 2023
Steamy, Dreamy Puréed Soups!
25 Oct, 2023
Steamy, Dreamy Puréed Soups!
By Brandy Frazier, Grocery Dept. Head at Marlene's Tacoma 31 Oct, 2020
A hearty, nourishing, Asian-inspired dish that our entire family loves! Wonderful any day, but perfect for our chilly and wet November weather. Ramen Broth: 1 lb beef bones 2 leeks 3 garlic cloves 1 onion 5 cups water Braised Beef: 1-1 ½ lbs brisket or flank steak 1/3 cup rice wine 3 Tbl sugar 1/3 cup soy sauce 2/3 cup water 3 green onions 1/4 cup sliced ginger Ramen: 2 Tbl shoyu 1 Tbl white miso paste 1 tsp mirin 3 cups broth 2 soft boiled eggs, marinated in shoyu (optional) ½ cup sautéed baby bok choy ½ cup sautéed julienned carrots 1 ear of grilled corn ramen, soba or udon-style noodles
By Frontier Co-op 31 Oct, 2020
Whip up a batch of this hearty, smoky and satisfying chili for your vegan friends, and offer some traditional toppings—shredded vegan cheese, non-dairy yogurt and minced green onions complement this dish brilliantly! 2 tsp chipotle chili powder 1 tsp cumin powder 1 tsp oregano leaf 1 tsp chili powder ½ tsp sea salt ¼ tsp black pepper 1 tsp olive oil 1 small red onion, minced ½ poblano pepper, seeds removed and minced 2 garlic cloves, minced ½ lb sweet potatoes, cut into ¼ inch cubes 1 cup canned black beans, rinsed and drained 2 cups tomatoes, crushed or diced ½ cup whole wheat bulgur, uncooked 3 ¼ cups vegetable broth 1 Tbl cilantro leaves, minced 2 tsp lime juice In a stockpot over medium heat, heat olive oil. Add minced onion and poblano pepper. Cook 6 to 8 minutes, until onions are tender. Stir in garlic and cook for 1 minute more. Add sweet potatoes, black beans, tomatoes, bulgur, vegetable broth, cilantro and lime juice. Stir until well combined. Add spices. Stir and bring to a boil, then reduce to a simmer and cook 25 to 30 minutes, until flavors have developed and bulgur is tender. Taste and add additional spices if desired. Garnish with lime wedges and cilantro. Serve hot. For a milder chili, trade the poblano for green pepper and reduce the chipotle powder to 1 teaspoon. If a less thick chili is desired, add additional water.
By Jeanne Logman, CNT 01 Jul, 2020
This is the time of year when many of us find we have an abundance of summer vegetables. Because people having been confined to their homes over the last few months, many have been hard at work on a vegetable garden. Look out friends and neighbors-- here comes a landslide of summer produce! This lentil soup recipe is a wonderful way of using up those odds and ends you have on hand. Soyrizo (a soy-based chorizo) is the perfect balance of heat and flavor to marry the earthy taste of lentils to most vegetables in season now. The recipe is versatile and forgiving—you can use a tremendous variety of produce and it will blend brilliantly. It’s vegan, gluten free, hearty, healthy and super tasty! Pro tip: If you happen to be enjoying a nice Reisling or Chardonnay and a few glugs make their way into the pot with the vegetable broth, even more flavor magic happens. Wink, wink! 1 small onion 2 celery stalks 2 carrots, peeled 4 garlic cloves 2 Tbl olive oil 14 oz can diced tomatoes (or about 1 lb of fresh diced tomatoes) 3 cups mixed summer vegetables (zucchini, green beans, peas and yellow squash are great options) 1 ½ tsp lemon zest 2 tsp dried thyme 1 sprig rosemary (about 4 inches) 12 oz Soyrizo 1 ½ cups dried lentils, thoroughly rinsed 6 cups vegetable broth, stock or water 2 bay leaves 1 cup shredded greens (kale, chard or collards are great options) sea salt Food processor (or very patient vegetable dicing skills) Mince garlic in food processor. Add onions carrots and celery and pulse into ¼ inch pieces. In a 6-quart pot, heat olive oil over medium and saute onion mixture until soft. Process mixed summer vegetables and add to pot. Saute until tender. Add tomatoes, lemon zest, thyme and rosemary sprig. Mix well and heat through until bubbling. Add Soyrizo and mix well. Add lentils, vegetable broth and bay leaves and stir well. Bring soup to a boil. Reduce heat to low and cover. Simmer about 40 minutes. In the last 15 minutes of cooking, Add shredded greens. Stir every few minutes to keep lentils from sticking, and add a little more water if it seems like soup is thickening too much. Test lentils to make sure they are tender and add sea salt to taste. Enjoy!
By Stephanie Johnson, NTP, BS 02 Mar, 2020
Bone Broth Ingredients 2 Tbl apple cider vinegar 3 pounds beef knuckle bones with marrow filtered water 1 yellow onion 1 bunch parsley 2 carrots 3 celery stalks 3 garlic cloves 1 Tbl sea salt 1 tsp black pepper optional additives for nutrition and flavor : 2 inches chopped ginger, 2 inches chopped turmeric root, 2 whole cloves, 2 star anise pods, 2 whole cinnamon sticks Instructions Cover the bones in water and the apple cider vinegar and let them sit for 30 minutes. Add bones along with all broth ingredients and spices to the Instant Pot and fill with cool water up to the fill line. Lock lid and close pressure valve. Cook at high pressure for 2 hours. Let the pressure naturally release before opening and straining into a large bowl.
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