Thai Chicken Noodle Soup

1 tablespoons oil
1 medium onion, finely chopped
1 red bell pepper, sliced thinly
2 large cloves of garlic, chopped
2 small Bok Choy (slice white end and save leaves)
2 tablespoons ginger paste
1 tablespoon lemongrass paste
2 tablespoons red curry paste
1 tablespoon cilantro paste
1 tablespoon chili paste (or to taste)
4 cups chicken stock
1 can (13.5 fl oz) coconut milk
2 chicken breasts, cooked and shredded
1 lime, zested and juiced
1 tablespoon fish sauce
7 oz rice noodles
Garnish:
Cilantro
Green onions, thinly sliced, both white and green parts
Thai basil leaves
Lime wedges


Heat oil and fry onion until translucent. Add red pepper strips, garlic and hard ends of Bok Choy (keep leaf ends to add at end). Combine ginger paste, lemongrass paste, red curry paste, cilantro paste and chili paste. Stir into onion mixture and cook for a couple of minutes. Add the chicken stock and coconut milk and bring to a boil. Reduce heat and simmer for about 30 minutes to develop flavours. Add chicken, remaining Bok Choy, fish sauce, lime juice and zest. Cook noodles separately and drain.
To serve: Add noodles to bowl and ladle soup over. Garnish with cilantro, green onion, basil and squeezed lime.
Optional: Snow Peas.
Inspired from: Spicy Thai Chicken Noodle Soup

Vegetable Soup

1 pound lean ground beef
2 celery stalks, diced
1 medium onion, diced
2 carrots, diced

2 cloves garlic, diced
28 ounce can crushed tomatoes
1 can Accents, Italian canned tomatoes
2 tbsp tomato paste
4 cups beef broth

2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste
1 can black or red kidney beans, drained and rinsed
1 cup pasta, uncooked (small shells work well)
Hot sauce to taste

Fry ground beef with onion and celery in large stock pot. Drain fat. Add garlic and remaining ingredients except pasta. Simmer for 1-2 hours then add pasta. Simmer for another 30 minutes until done. Add extra beef broth or water if desired to make a soupier soup. Season with hot sauce, salt and pepper to taste. Discard bay leaves before serving.
Serve With crusty garlic bread.

Tomato Basil Soup

3 pounds ripe plum tomatoes, cut in half lengthwise or any other tomatoes
6 cloves garlic
1/4 cup olive oil
1 tsp dried basil
1 tsp dried thyme
salt to taste
freshly ground black pepper to taste
2 onions, chopped
1 tbsp unsalted butter + 1 tbsp olive oil
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned diced tomatoes (try spicy pepper blend or fire-roasted)
big bunch of fresh basil leaves
1/4 - 1/2 cup pesto (to taste)
1 carton chicken stock

Preheat the oven to 400 degrees F. Toss together the tomatoes and garlic cloves with 1/4 cup olive oil, basil, thyme, salt, and pepper. Spread in 1 layer on a baking sheet and roast for 30-45 minutes.

In a stockpot over medium heat, saute the onions with butter, 1 tablespoons of olive oil, and red pepper flakes, until the onions start to brown. Add the canned tomatoes and chicken stock. Add the fresh basil, oven-roasted tomato mixture, including the liquid on the baking sheet. Bring to a boil and stir in pesto. Simmer uncovered for 40 minutes. Puree with an immersion blender. Serve with sprinkling of parmesan cheese and crusty bread.


Inspired from Ina Garten recipe: http://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe.html

Coconut Curry Shrimp

Shrimp and/or salmon chunks
1 onion finely chopped
2 peppers julienned (use assorted colors)
8 ounces mushrooms, sliced
Broccoli, asparagus
2 cloves garlic minced
2 tbsp red curry paste
2 stalks lemongrass cut finely
2 tbsp chopped ginger
Zest of 1 lime
Juice of 1 lime (2 tbsp)
1 tbsp brown sugar
1 tbsp fish sauce
1 14-ounce can coconut milk
4 cups chicken broth (optional if making soup)
Jasmine rice or rice noodles
2 tablespoons julienne-cut fresh basil

Heat oil in large skillet. Add onions, peppers, mushrooms, and garlic til softened. Add curry paste, ginger and lemon grass. Stir fry 1 to 2 minutes or until fragrant. Add coconut milk, bring to simmer. Stir in lime juice, fish sauce and brown sugar until well blended. Stir in meat and other vegetables. Simmer 5 to 7 minutes or until meat is cooked through and vegetables are tender-crisp. Remove from heat. Stir in basil. Add chicken broth and rice noodles if making soup. Serve over rice.

Toppings:
Green onions
Cilantro
Basil

Lime wedges

Lentil Cauliflower Soup

1 tbsp olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
3 cloves garlic, minced
1-1/2 tsp ground cumin
1 tsp turmeric
2 litres chicken broth

2 cups dry red lentils, rinsed and drained (about 1/2 a bag)
2 med head Cauliflower, roughly chopped into small pieces (or 1 large)
hot sauce to taste (optional)

Heat the olive oil in a large saucepan over medium heat. Add the onion, celery and carrots and cook until softened, 3 to 4 min. Stir in the garlic, cumin, turmeric and cook until fragrant, about 30 seconds. Stir in the broth, cauliflower and lentils. Cover and simmer until the lentils are tender, about 40 min. Take soup off heat. Purée soup using an immersion blender. If desired, garnish with yogourt, green onion and pepper.

Optional: Hot sauce or use 1-2 tsp of the Caribbean curry—hot stuff.

Can also dump everything into a crockpot. Freezes well.

Link to original recipe from Sobeys:
https://www.sobeys.com/en/recipes/cumin-spiced-lentil-cauliflower-soup

Chicken Tortilla Soup with Black Beans

3 chicken breasts

2 tsp cumin

2 tsp chili powder

1 tsp paprika
½ tsp garlic powder
½ tsp salt
1 tbsp canola oil

1 large onion, chopped
3 cloves garlic, chopped
1 can diced tomatoes

1 can green chilies (optional)

1/2 can tomato paste
4 cups chicken broth

2 cups water (omit for chunkier soup)
2 cans black beans, drained and rinsed

2 tsp hot sauce (or to taste)

Garnishes:
Tortilla chips (broken)

Sour Cream
Diced Avocado
Grated Chedar Cheese
Cilantro

Preheat oven to 375 degrees. Mix cumin, chili pepper, paprika and garlic powder. Sprinkle half of mixture on chicken breasts and bake for 20 to 25 minutes, or until chicken is done. Shred chicken or cut into small chunks.

Heat oil in a large pot. Add onions and minced garlic. Cook until onions are translucent. Add the rest of the spice mix. Add chicken, tomatoes, chicken broth, and black beans. Bring to a boil, then simmer for 1 hour. Serve with any of the garnishes, especially tortilla chips.

This also works well in a crockpot. Combine all ingredients and cook on high for 4 hours or low for 8 hours.

Fish Chowder

1 tbsp olive oil
2 tbsp butter
3 strips bacon 🥓 cut in small pieces
2 medium yellow onions, chopped

2 cloves garlic, chopped finely
2 bay leaves
2 tsps dried thyme
salt (to taste)
freshly ground black pepper
2 teaspoons Old Bay
dash of cayenne (or to taste)
3 large Yukon Gold potatoes, peeled, cut into small cubes
2 tbsp flour
1/2 cup dry white wine (optional)
2-3 cups chicken stock
2 lbs cod, or other firm white fish cut into bite size pieces
1-1/2 cup half and half cream (5%)

Heat oil and butter in a large pot. Add the onions and bacon and cook until softened. Add garlic and cook for 1 minute. Add the potatoes, thyme, salt and pepper, cayenne and Old Bay spice. Sprinkle with flour and cook another few minutes. Gradually stir in 2 cups of stock and wine and bay leaves. The potatoes should be just barely covered with the liquid in the pot. If not, add water or more stock. Cook covered until the potatoes are almost done, about 10-15 minutes.

Add the fish to the pot of potatoes. Cook on low, uncovered, until the fish is just cooked through. Stir in cream and heat gently till warned through. The flavors will improve if the soup sits for 30 minutes before serving or next day.

Leek & Potato Soup

4 tbsp butter
1 medium onion, chopped
1 clove garlic, minced
3 leeks, washed and sliced
2 large potatoes cut into 3/4 inch cubes
1 L (one carton) vegetable or chicken stock
1 bay leaf
1 tsp dried thyme
salt & pepper
2 tbsp snipped fresh chives, to garnish
Crumbled bacon, to garnish
1/3 cup light cream (optional), to serve


Melt butter in large saucepan. Add onions and leeks. Lightly season with salt and pepper and saute gently for 4-5 minutes until soft but not brown. Pour in stock and potatoes, thyme and bay leaf. Bring to a boil then simmer covered for 15-20 minutes til potatoes tender. Remove bay leaf.

Blend soup with an immersion blender til smooth. Season to taste with salt and pepper. If using cream, add swirl to each bowl and garnish with chives (best with fresh chives).

4-6 servings

Mushroom Soup

1 tbsp olive oil
1 onion, finely chopped
1 pound fresh brown mushrooms, coarsely chopped

1 pound fresh Portobello mushrooms (about 2), coarsely chopped
2 cloves garlic, minced

2 tsp dried thyme
3 tbsp butter 
4 tbsp flour

1/2 tsp paprika 

3 cups chicken or mushroom broth (heated)

2 tsp Worcestershire sauce
½ cup milk or 5% cream
Salt and freshly ground pepper

In a large, frying pan heat olive oil and cook onions, mushrooms, garlic, paprika, thyme and salt and pepper. Add butter. When melted sprinkle with flour. Cook for 2 minutes then stir in stock and stir til thickened. Add Worcestershire sauce. Simmer for 20 minutes. Purée and then stir in milk.

Note: If using dry wild mushrooms soak for at least 30 minutes in hot water before using and add mushroom liquid with stock.

Hamburger Chowder

½ lb ground beef, cooked
2 med carrots, diced
1 med onion, chopped
1 clove garlic, minced
28-oz can diced or crushed tomatoes
4 cups beef broth
1 tsp Italian seasoning
2 bay leaves
1 tsp Worcestershire sauce
salt & pepper
1 cup uncooked elbow macaroni (optional)

Cook hamburger and drain. Sauté onion, carrots and garlic. Add remaining ingredients except macaroni. Bring to boil and simmer for 1/2 hour. Add macaroni and cook for another 15 minutes. Serve with crusty bread and cheese.

Hungarian Goulash Soup

Tastes just like the authentic soup that I ate in Budapest. Serve with Crusty Bread for dipping into the flavourful broth.

1 tbsp vegetable oil
2 lb stewing beef, cut into ¾-inch pieces
2 onions, chopped
3 carrots, chopped
2 celery stalks, chopped
1 sweet red pepper, chopped
3 cloves garlic, minced
3 tbsp sweet paprika
1-2 tbsp caraway seeds, lightly crushed
¼ cup tomato paste
1 can diced tomatoes
8 cups beef broth
2 bay leafs
3 potatoes, peeled and chopped into small cubes
salt and pepper to taste
Hot pepper flakes to taste

In a large skillet, heat oil over medium heat. Add stewing beef and cook until browned. Remove to plate. Set aside. Using a large stock pot, add onions, carrots, celery, red pepper and garlic into pot. Cook until vegetables are soft, about 5 minutes.

Add beef to pot. Stir paprika, caraway seeds, salt and pepper into meat, coating evenly. Stir in tomato paste and tomatoes. At this point you can put everything into a Crockpot instead of the stock pot. Add broth and the bay leaves.

Reduce heat and simmer, covered, for 1 ½ hours, stirring occasionally. Then add potatoes and return to a simmer. Cook for an additional 30 minutes or until everything is tender. Adjust seasoning if necessary. Discard the bay leaves. Can substitute ground beef for quicker cook.

If using a Crockpot, cook on High for 3 hours, then add potatoes and continue cooking for another hour.

Black Bean Soup

1 medium onion, chopped
2 cloves garlic, minced
1 tbsp oil
1 can tomato chunks
2 cans black beans (drained and rinsed)
4 cups Chicken broth
1 tsp cumin
1 tsp chili powder
1/4 tsp freshly ground pepper
hot sauce to taste

In large pot cook onion and garlic in oil til soft. Add remaining ingredients. Simmer for 15 minutes. Puree with immersion blender (leave a few beans and chunks if desired). Serve with shredded cheddar cheese, sour cream and tortilla chips if desired.

Note: This can be a base soup. Add whatever vegetables you have on hand (ie peppers, spinach, broccoli, cauliflower, etc.). Be creative!

Red Lentil Soup with Coconut Milk

1 tbsp oil
2 onions, chopped
4 cloves garlic, minced
1 tsp salt (or to taste)
½ tsp pepper
1 can diced tomatoes including juice
1/2 jar red curry paste
1 tsp Caribbean curry mix
2 tbsp honey
1 stalk lemongrass
2 large carrots, thinly sliced
450 g. bag red lentils (~2 ½ cups)
1 tbsp lime juice
4 cups chicken stock
1-2 cups water
2 cans coconut milk (14 oz)

Cook onion in oil and add garlic, salt and pepper. Add tomatoes. Transfer to slow cooker. Add remaining ingredients except coconut milk. Cook for 8-10 hours on low or 4-5 hours on high. Stir in coconut milk and cook for 30 minutes longer.

Note: Can be easily frozen in individual containers.

Gazpacho

one-1” slice Crusty bread (no crust)
1 cup cold water
5 med fresh tomatoes
1 med seedless cucumber
1 green bell pepper
1 red bell pepper
1 med onion, chopped
1 small chili pepper, seeded
3 cloves garlic, chopped
2 tbsp wine vinegar
3 tbsp olive oil
2 tsp salt (or to taste)
½ tsp pepper
1 cup croutons
green onions, chopped

In large bowl, soak bread in water. Whisk to break up bread. Cut tomatoes in half and squeeze to release seeds over sieve. Add juice to the bread and discard seeds. Coarsely chop cucumber, reserving half, then puree other half with the squeezed tomatoes. Pour tomato mixture into bread mixture. Chop green and red peppers. Reserve half. Puree remaining halves, chili pepper, onion and garlic and add to tomato mixture. Stir in vinegar and oil. Add more water if soup is too thick. Add salt and pepper and remaining chopped cucumber, green and red peppers. Chill for at least an hour. To serve: garnish with croutons and green onion.

Fish Chowder with Tomatoes

2 medium peppers, chopped (1 red/1 green)
2 medium onions, chopped
2 cloves garlic, crushed
1 tbsp oil
1 can diced tomatoes (28 oz)
½ tsp crushed thyme
¼ tsp Cayenne pepper
2 med. potatoes, cubed
3 cups water
1 cup dry white wine (or water)
250 g pkg Philadelphia cream cheese, cubed
2 lbs fish fillets (haddock or cod)
2 tbsp chopped parsley
½ tsp salt
¼ tsp pepper

Sauté onions, peppers and garlic in oil. Add tomatoes, thyme, cayenne and water and bring to a boil. Add potatoes. Cover and simmer x 10 minutes. Add wine, bring to a boil, reduce heat. Add cream cheese and stir until it melts.Add fish and parsley, simmer covered and cook for 4 minutes (don’t overcook). Stir in salt and pepper.

Curried Squash Soup

1 med onion, chopped

3 cloves garlic, crushed

2 carrots, chopped

4 cups squash, chopped (fresh or frozen)

1 tbsp olive oil

1 tsp curry powder

1 tsp ground cumin

4 cups chicken broth
1 tbsp dried parsley
salt, pepper & hot sauce to taste

Throw veges on a baking sheet. Drizzle with oil and spices and toss to coat. Bake at 375 til squash is tender (about 30 minutes). Put everything into stock pot and add broth. Simmer for 20 minutes then purée with an immersion blender.

Or: Sauté onion, garlic and carrot in oil for 5 minutes. Add curry and cumin and stirfry for a minute or so. Add remaining ingredients and simmer until all vegetables are tender. Puree until smooth. Add seasonings. You can also cut up a live squash instead of the frozen.

Cream of Broccoli Soup

1 large onion, chopped
1 med. carrot, sliced
1 celery stalk, sliced
1 clove garlic, crushed
4 cups chicken stock
3 cups chopped broccoli (frozen or fresh)
1 cup lentils, rinsed thoroughly 
1 cup skim milk (optional)
salt & pepper to taste
hot sauce to taste

In large saucepan combine onion, carrot, celery, garlic and stock. Bring to boil and add lentils. Cover and simmer for 15-20 minutes. Add broccoli and simmer until broccoli and lentils are tender. Puree until smooth. Add milk and seasonings.