Winter’s Summer Tomato Soup

Mansing Li is not only an avid yoga practitioner he’s also a prolific gardener. During the summer huge boxes of fresh produce, flowers and honey from his garden sometimes appear on our doorstep along with out-of-this-world homemade tempeh and tofu. Between his generosity and green thumb I’ve learned a lot about food and cooking! Recently Mansing brought us a huge bag of tomatoes, fresh frozen at the end of last summer. This simple soup brought the rich flavor of summer into our house—when temperatures outside were dipping below zero. (Of course, you can make the same soup in the summer when tomatoes are at the peak.)

yield: 4-6 servings  |  prep time: 1 hour

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ingredients

• About 3 pounds frozen tomatoes

• 1 sweet onion, diced

• 8 cloves garlic, sliced

• 2 tablespoons olive oil

• Salt and black pepper to taste

• 2-3 teaspoons honey

• Red pepper flakes (optional)

• 2/3 cup fresh basil or cilantro leaves, chopped

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Nothing fancy. Rinse fresh sweet summer tomatoes well and allow them to dry at room temperature. Then pack them into a freezer bag or container and wait until you’ve forgotten how amazing fresh homegrown tomatoes can taste. Then use in this simple soup recipe and prepare to be amazed!

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If you don’t have a food mill, and kitchen storage space allows, it’s worth getting one.

directions

1. Empty the frozen tomatoes from their freezer container into a large bowl and thaw to room temperature. The tomatoes will soften and liquid from them will accumulate in the bowl.

2. Using a food mill, puree the whole tomatoes into a second bowl, pouring the thawed liquid over them as you puree. Discard stem ends and skin from the tomatoes that remain in the mill.

3. Heat the olive oil in a 3-4-quart heavy bottomed saucepan, placed over medium high heat. When the oil is hot, but not smoking, add the onions. Toss well to coat with oil, then reduce heat to medium low and continue to cook for about 8 minutes or until the translucent.

4. Add the pureed tomatoes, garlic, 1 teaspoon salt and ¼ teaspoon pepper. Stir in 2-3 teaspoons honey.

5. Bring the pureed mixture to to a boil, stirring frequently.

6. Reduce heat and simmer and continue to cook until the soup has reduced to the desired thickness—thick is good here!

7. Stir in the red pepper flakes and chopped fresh herbs. Taste and adjust the seasonings before serving piping hot.

Miso Noodle Soup

As the days begin to shorten my feelings are mixed. I’m attached to the ease of summer with its seemingly limitless supply of juicy fresh fruit and flavorful vegetables and always something new to experiment with in the kitchen. But there’s something to be said for colder days too. Frost on the windshield and the stunning beauty of the glint of sunlight on freshly fallen snow reminds me of how cozy and safe it can feel in the winter—especially when you’ve got a steaming bowl of soup in hand. This Miso Noodle Soup is easy and fast to prepare and can seem totally different time to time, according to vegetables and spices you have on hand.

yield: 4- servings  |  prep time (while cooking): 25 minute  

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ingredients

• 9 cups light vegetable stock or water

• 1 small piece kombu

• 1 tablespoon minced ginger

• 3 cloves garlic, sliced thin

• 1 bundle organic Soba or Udon noodles

• 1 cup mushrooms, sliced

• 1 tablespoon light tamari

• 1 teaspoon rice vinegar

• 2 teaspoons toasted sesame oil (optional)

• 2 carrots, sliced thin

• 3 cups broccoli florets

• 1 cup snap peas

• 10-12 very thin slices daikon radish

• ¼ cup sliced water chestnuts

• 4 tablespoons white miso paste

• 1 ½ tablespoons red miso paste

• ¼ cup minced scallions

directions

1. In a 2-quart saucepan, simmer the stock along with the kombu, ginger, garlic, and mushrooms as you prepare the vegetables and noodles.

2. In a separate saucepan, cook the noodles in boiling water until just tender, then immediately drain, running cold water over the noodles to stop their cooking. Transfer to a bowl and toss to coat with the tamari, vinegar, and optional sesame oil. Cover and set aside.

3. Trim the vegetables and place them on a try to add to the soup when ready.

4. To finish cooking the soup, bring the broth to a medium boil. Add the vegetables individually, according to how quickly they will cook. In this case, they are listed in the order they should be added to all cook evenly.

5. Remove the soup from the heat and stir enough soup liquid into the miso to make it pourable. Stir this along with the noodles into the soup.

6. Sprinkle the scallions on top and serve immediately.

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* Garnishes to serve alongside include, pickled ginger, Srirancha sauce, extra miso paste, tamari, or teriyaki sauce.

Corn Chowder with Lemongrass

The background flavors of lemongrass and lime are enticing!

yield: 6-8 servings  |  prep time: 25 minutes  |  cooking time: 25 minutes

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ingredients

• 5 cups fresh corn (about 5 ears)

• 2 tablespoons olive oil

• 2 shallots, sliced thin

• or ½ cup sliced sweet onion

• 3 cloves garlic sliced thin

• 2 red potatoes, cubed

• 1 red bell pepper seeded and diced

• 1 carrot, peeled and diced

• 1 15-ounce can light coconut milk

• 4 cups light vegetable stock or water

• 2 fresh limes

• 2 fresh Thai chili peppers, sliced in half and seeded

• 1 teaspoon salt*

• ¼ teaspoon black pepper*

• 4 stalks fresh lemongrass

*additional salt and pepper to taste

directions

1. Cut the corn from the cobs just before beginning to cook the soup. This will maximize their flavor and juiciness. Set 1½ cups of the corn aside for garnish.

2. Trim the tops, bottoms and tough outer layers from the lemongrass. Place the prepared lemongrass on a cutting board and smash with the side of a chef’s knife (lay the knife flat side down on the lemongrass and then slap the blade with the side of your fist). Slice into 2-3 inch pieces and set aside.

3. Squeeze 1 ½ tablespoons of juice from the limes and set aside. Cut the remaining limes into wedges and set aside as garnish.

4. In a soup pot, heat the oil over medium high heat. Do not allow the oil to smoke. (In fact, don’t let any of your friends smoke).  

5. Add the sliced shallots or onions along with garlic and toss to coat with oil. Reduce heat to low and cook, stirring frequently, until the shallots are soft and beginning to become translucent.

6. Stir in the potatoes, bell pepper, carrot and 3 ½ cups of the corn. Toss to combine. Stir in the lemongrass, coconut milk and 3 cups of stock.

7. Bring the soup to a low boil and cook, stirring occasionally until the potatoes are tender and the soup has thickened, 20-25 minutes. Add reserved stock or water to thin the soup if desired.

8. As the soup cooks, heat a dry skillet over a medium flame until hot. Add the reserved corn and cook, tossing to cook evenly, until kernels are lightly browned. Set aside for garnish. 

9. Remove the soup from the heat. Remove most of the lemongrass and add the Thai peppers along with 1 ½ tablespoons lime juice. Taste and adjust the seasonings with salt and pepper.

10. Stir toasted corn into each bowl of soup and sprinkle a small amount on top as well then garnish with lime wedges.

Cashew Ginger Broccoli Soup

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ingredients:

• I cup white onion, chopped

• 1 cup cubed Yukon gold potato

• ½ cup raw cashews

• 2 tablespoons minced ginger

• 8 cups light vegetable stock

• 1 Braeburn apple, peeled, seeded and cubed

• 8 cups broccoli, trimmed

• 1 teaspoon salt

• ¼ teaspoon white pepper

• Red pepper flakes to taste

directions:

1. In a 4 quart saucepan, combine the onion, potato, cashews, ginger and stock. Bring to a boil, then reduce to a high simmer and cook, partially covered and stirring once or twice, for about 10 minutes or until the onions have begun to soften.

2. Add the apple to the soup. Continue to cook until the apples have softened, about 5 to 8 minutes.
   Next, add the trimmed broccoli to the soup and cook, monitoring closely, until the broccoli is tender, but the color is still vibrant green. Immediately remove the soup from the heat and stir in the salt and white pepper.

3. As soon as the soup is cool enough to handle, drain the vegetables out of the soup broth, allowing the broth to collect in a mixing bowl. Transfer the vegetables to a blender and puree, adding enough water to facilitate the process, until the soup is evenly pureed. Stir in enough reserved soup broth to achieve the soup texture you desire. Taste and adjust the seasonings.

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note

If you have a great deal of broth left, you can reduce the remaining broth over high heat, then add it in a more concentrated form. If you’ve cooked the soup over higher heat you probably won’t have much broth left, so no need to reduce, simply add.

The soup may be eaten immediately or prepared up to 5 days in advance. Serve piping hot with red pepper flakes on the side as a garnish.

Roasted Cumin Cauliflower Soup

Yield: 4-6 Servings | Prep Time: 25 Minutes | Cooking Time: 25 minutes

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ingredients

• 1 medium head of cauliflower

• 1 large or 2 small Yukon gold potatoes

• 8 cups vegetable stock

• 1 leek, white part only, chopped

• ½ teaspoon ground cumin

• 3 sprigs fresh parsley

• Salt and white pepper to taste

  For Garnish:

• 1 ½ teaspoons cumin seeds

• 2-3 tablespoons vegetable oil

• ½ cup cauliflower florets (reserved)

directions

1. Trim and discard the outer leaves and tough stalks from the cauliflower. Cut the head into florets. You should have about 8 cups. Place 7 ½ cups of the cauliflower into a medium sized saucepan and set the remaining cauliflower aside for garnish.

2. Trim and thoroughly wash the leek, then chop just the white part into pieces and add to the pan. (Save the green tops for stock or another dish)

3. Peel the potatoes and cut into cubes, then add this, along with the stock, ground cumin, parsley, ½ teaspoon salt and a pinch of white pepper to the pan.

4. Place the saucepan over medium-high heat and, stirring occasionally, bring to a boil. Reduce heat to a simmer and cook, stirring from time to time until the potatoes and cauliflower are tender enough to be easily crushed against the side of the pan. Immediately remove from the heat and set aside to cool.

5. Do not overcook the soup as when cauliflower is cooked too long it develops a strong somewhat sour flavor that is very dominant.

6. When the soup has cooled, remove and discard the parsley. Strain the liquid into a large measuring cup or bowl and transfer the cooked vegetables to a blender or food processor. Begin to process the soup, adding just enough liquid to allow the vegetables to puree evenly into a smooth cream.

7. If you do not use all of the cooking liquid to puree evenly, place remaining cooking liquid into a small saucepan and, over high heat reduce to no more than ½ cup and add to soup.

8. Taste and adjust the seasonings. The soup may be prepared to this point and stored in an airtight container in the refrigerator for up to 7 days before serving. It may also be frozen for up to 3 months.

to prepare the garnish

1. In a dry frying pan, toast the cumin seeds over medium heat, stirring continuously, until the seeds are lightly browned. When cooked, immediately turn them out into a small dish to stop the cooking, and set aside.

2. Just before serving, trim the reserved cauliflower florets in half lengthwise, so that each has a flat side to it.

3. Heat the oil in a small frying pan over medium high heat. When the oil is hot but not smoking add the florets, and toss to coat with oil. Continue to cook, tossing frequently, until they are tender and lightly browned.

4. To serve the soup, place one or more crisped cauliflower floret in the bowl and sprinkle with cumin seeds. Serve immediately.

Preserved Lemon Creamy Potato Soup

Preserved lemons, common to some Middle Eastern cuisines, add a broad, rich spectrum of flavor to this simple soup. You may make your own lemons in a salty brine, or purchase them ready made (but make sure they don't have preservatives if you buy them). This soup is topped with a crispy potato "pancake" which provides a delightful contrast in texture and flavor to the soup.

yield: 6 Servings | prep time: 15 minutes | cooking time: 30 minutes

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ingredients

• 1 small white onion, diced

• 2 ½ tablespoons olive oil

• 4 cups diced Yukon gold potatoes

• 6 cups water or vegetable stock

• 1 whole preserved lemon

• 1 teaspoon salt

• ¼ teaspoon white pepper

• 1 large russet potato

directions

1. In a medium saucepan heat 1 tablespoon olive oil over medium heat until hot, but not smoking. Add the onion and toss to coat with oil. Reduce heat slightly and cook, stirring frequently, until the onion is translucent, about 8 minutes.

2. Add the diced potatoes and cook, stirring often, for about 2 minutes, until they are lightly coated with oil and well combined with the onions. Stir in the water, cover and bring to a boil, then reduce heat to a simmer.

3. Meanwhile, drain the preserved lemon. Cut it in half lengthwise, then into thinner slivers and then cubes, removing all seeds. Add this to the soup along with the salt and pepper, stirring to blend. Continue to cook the soup covered, and stirring occasionally, until the potatoes are very tender, about 25 minutes.

4. Remove the soup from the heat and cool slightly, then in a food processor or blender puree to a smooth texture. (The lemon is pureed along with the soup). Taste and adjust the seasonings. The soup may be prepared up to 5 days in advance if refrigerated in an airtight container.

5. To serve, warm the soup to piping hot. Meanwhile, peel the russet potato and either shred it in a spiralizer, or grate it. In either case, immediately transfer the shredded potato to a strainer and rinse under cold running water to remove the milky starch. Place the potato on a clean kitchen towel and pat dry.

6. In a large skillet heat the remaining oil over medium high heat. Gather small mounds of the potatoes together by hand, squeeze out water and then place the rounds of potato in the hot skillet. Flatten each round with the back of a metal spatula and cook, turning carefully several times, to lightly brown both sides of the “pancake.” Set these aside on a kitchen towel to drain as you cook all of the shredded potato. You should have at least one “pancake” as a garnish for each bowl of soup. You will probably have extra, so serve these separately alongside.

7. Top each bowl with crisp potato and serve immediately.

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Baked Delicata Squash Soup

Delicata Squash—the small, striped oblong winter squash—is full flavored and sweet with a delicate texture. It is delicious simply baked and served with no extra flavoring or adornment (and we’ve got a recipe for that), but also combines beautifully with pumpkin in this creamy soup recipe. 

yield: 6-8 servings | prep time: 30 minutes | cooking time: 1 ½ hours

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ingredients

• 2 small delicata squash

• 1 small pie pumpkin

• 1 small yam

• 4 cups light vegetable broth or water

• 1 tablespoon minced ginger

• 1 tablespoon rice syrup

• 1 teaspoon salt

• ¼ teaspoon white pepper

• 1-2 teaspoons cornstarch or arrowroot

• 1 tablespoon pumpkin seed oil or olive oil

• 1 tablespoon raw pumpkin seed

directions

1. Preheat the oven to 350 degrees F. Wash the squash, pumpkin and yam under cold running water, scrubbing them well to remove any dirt that may be clinging to their skin. Place the vegetables on a shallow baking dish and bake until juice begins to seep out of each and each is very soft tender when squeezed. The time will vary for the different vegetables. Usually the delicata and yam cook a little more quickly than the pumpkin. When tender, remove from the oven and cool. The vegetables may be cooked up to 3 days before proceeding with the recipe.

2. Cut the squash and pumpkin in half and discard the seeds. Scrape the meat into a blender or food processor. Peel the skin from the yam and add the meat to the blender as well. Puree until smooth and even in texture.

3. Transfer the puree to a 3 quart saucepan. Stir in the broth, ginger, rice syrup, salt and pepper. Bring the soup to a low simmer and cook, stirring frequently, until the ginger is soft and the flavors have married. If desired, thicken with a small amount of cornstarch or arrowroot dissolved in cold water that is stirred into the soup before cooking an additional 5 minutes.

4. Remove from the heat, taste and adjust the seasonings. Stir the pumpkin seed oil or olive oil into the soup. Ladle into serving bowls and garnish with the pumpkin seeds. Serve piping hot.