Thursday, November 29, 2007

Rosemary Potato Spinach Comfort Soup

My maternal granny was of Irish extraction-- her mother had the lovely name of Bell O'Hara (short for Isobel). She made four soups in my recollection: Campbell's Vegetable, Campbell's Cream of Mushroom, Campbell's Vegetable, and a thick, creamy, homemade potato soup that was actually like feasting on nothing but a big old plate of mashed spuds, and what child doesn't dream of that sort of meal? I never did get her recipe for potato soup, but I'm betting the ingredients were pretty simple: potatoes (peeled), water, milk, butter, salt and pepper. Along with something called 'milk toast', I always connect potato soup with my comforting little granny.

This version of potato soup is a little more complex, both where ingredients are concerned, and around flavors. It's still pretty comforting on a crisp day!

I live on Vancouver Island and marvel (after years in frostier climes) that I can nip outside and pick a fresh sprig of herb; in this case: rosemary



Rosemary Potato-Spinach Soup


*Scrub up *6 small- to medium-size organic Russet Potatoes, cut into 1/3s or 1/4s, or chopped up, jackets on

*Add Potatoes and the following to a large pot:

*Cold Water to cover

*1/2 tsp. Celtic Sea Salt (or to taste)

*1 C. Frozen chopped Organic Spinach

*Cook until tender.

*Pour 1/2 to 1/4 of the soup into the cannister of the Vita-Mix

*Add 1/2 Cup Organic Apple Cider Vinegar

*Add 4 T. fresh Rosemary (sprigs, stem)

*Add Black Pepper to taste

*Securely position the 2-part lid on the Vita-Mix container. Start at the Lowest Variable Speed and progress to the highest. Flip briefly over into high and process until smooth and creamy.

*Pour back into the original pot and stir to combine.

*Add more Pepper or Salt, as your taste dictates.

*Serve with sour dough buns. (I'm serving the soup in the picture in my granny's own "very best" Grindley Royal Petal soup plate.)
-------------------------------------------------------------------------------------



----------------------------------------------------------------------------------

This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
***06-002685***
To get FREE standard SHIPPING($25US/$35CN)
USE ***code 06-002685***
Call Brenda at 1-800-848-2649 ext. 2305 and give her ***code 06-002685***

------------------------------------------------------------------------------

Wednesday, November 21, 2007

Sauerkraut-Bean Soup (Vegan)



You might think I like sauerkraut? I do, actually, but the reason there is another sauerkraut soup recipe so close on the heels of another one (see the Armenian Sauerkraut Soup in the November 15th post) is that my husband found a sale and brought home quite a few jars of Eden Organic Sauerkraut... traditionally made with no added vinegar to sour it up.

I am very cognizant of the delicacy of the enzymes in the sauerkraut, and am reluctant to cook the heck out of it as a result. I am so happy for the Vita-Mix that allows me to add the sauerkraut at the end and to "cook" without undue heat(through the friction of its motor-driven rotor at 240 mph).

Ingredients:

2 T. Virgin Coconut Oil
1 large Onion, chopped
3 ribs of Celery, chopped
4 large Carrots, chopped
2 C. cooked Beans (your choice)
2 C. Tomato Spaghetti Sauce or Stewed Tomatoes
8 C. Vegetable Broth or Water
2 C. Sauerkraut
3 tsp. Fresh Thyme herb, or to taste

**In a large soup pot, heat the Virgin Coconut Oil and saute the Onion and Celery until golden
**Add the Carrots, Beans, Tomato Sauce, and Vegetable Broth, and simmer for as long as it takes for the carrots to be soft.
**Take 1/2 of the soup and put in the Vita-Mix Cannister with 1/2 of the Sauerkraut.
**Add the Thyme 
**Securely position the 2-piece lid on the Vita-Mix and process, first at the lowest Variable speed, and progressing to the highest Variable Speed. When smooth throughout, add it back into the other soup. Also add the remaining Sauerkraut and stir to combine.
**Heavy Rye bread goes well with this soup.

and always wear Genuine German Lederhausen!

------------------------------------------------------------------------------

This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
***06-002685***
To get FREE standard SHIPPING($25US/$35CN)
USE ***code 06-002685***
Call Brenda at 1-800-848-2649 ext. 2305 and give her ***code 06-002685***
------------------------------------------------------------------------------------
------------------------------------------------------------------------------
**The sauerkraut crock picture is from the Kitchen Gardeners site where you can also find a instructions on how to make your own 'raw' sauerkraut.

Sunday, November 18, 2007

Coco-Squish-and-Crunch Soup

Here is another yummy Asian soup that contains organic coconut milk (my husband found a sale on it somewhere and we are almost out... yikes!), squash, and spinach greens (you choose). I just loved the "roasted" carrots in my last soup and I'm doing the same with the squash, roasting it (I apologize to all my no-cook/raw vegan friends out there... I've probably really torn away any illusions about my being on my way to fully-raw with this admission, eh?). The recipe is borrowed and adapted from Trina D. on Tech-Soup.com who credits Terra Firma Farms with the original recipe.

Ingredients:
*Squash, your choice (to produce about 2-4 Cups of flesh)
*2 cups Spinach leaves
*1 14oz can Coconut Milk
*1 cup Water
*1 cup Onions, chopped
*3 T. Tamari Sauce
*1 tsp Chili paste
*1 tsp Brown Sugar or other non-white sweetener, such as Agave, Stevia, or even Honey (but don't heat honey)
*1 T. Virgin Coconut Oil
*Choppped Cilantro
*Shredded unsweetened Coconut
*Green Onions


Instructions:
1. Cut Squash in half lengthwise and bake face down at 400 degrees until soft.

2. Wash 2 C. Spinach, Kale or Bok Choy leaves

3. In a soup pot, combine Coconut Milk, Water, Onions, Tamari sauce, Thai or Szechuan Red Chili paste, and Sweetener (except Honey). Simmer on low heat.

4. When the Squash is done, remove the seeds and scoop out 2 C. flesh for a light soup, or 4 C. for a thicker soup. Reserve the remainder.

5. Stir the Squash into the soup and simmer for about 10 minutes. Don't worry about it not combining nicely, or being smooth. Pour the soup into the cannister of the Vita-Mix in batches. If you are using Honey, this is the time to add it in! Securely position the 2-part lid. Process, first on Low Variable Speed progressing to High Variable Speed, until smooth (2-4 minutes).

6. Chop the Spinach leaves and place into individual bowls. Ladle the soup on top.

7. Very quickly saute the Green Onions, chopped, and the shredded Coconut in a separate pan in Virgin Coconut Oil. Don't over-do it-- they are meant to be a little crisp and crunchy.

8. Chop Cilantro leaves.

9. Sprinkle Green Onions, Coconut, and Cilantro on each bowl.

Now, we have covered most of the flavours and textures here-- salty, smoky, sweet, nutty, bitter-- but are missing 'sour'. You could either chop up some limes or lemons to serve on the side, stir in some yogurt, or sip a Lemon-Lime Bitters (non-alcoholic) cocktail just before the meal.

Bon Appetit!

------------------------------------------------------------------------------

This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
***06-002685***
To get FREE standard SHIPPING($25US/$35CN)
USE ***code 06-002685***
Call Brenda at 1-800-848-2649 ext. 2305 and give her ***code 06-002685***
------------------------------------------------------------------------------------

-------------------------------------------------------------------------------------

Friday, November 16, 2007

Coconut Cream of Roasted Carrot Soup

Okay, let's call this an ASIAN soup so that I can continue along with the Whirled Alphabet idea...

This soup contains Coconut Milk, one of my favourite additions to soups. I'm pretty coconutty-- love just about any coconut product that is either very lightly processed (meaning that it had to be scraped out of the shell) or part of the Virgin Coconut (not grown with chemical fertilizers and herbicides, etc.) Long ago I started a blog just to reflect my coconut admiration. You can check it out here.

I have also revised this recipe to use exquisitely-flavoured, health-giving pure essential oils (make sure they are the kind that can be taken internally and not the sort that have been quickly and cheaply distilled using solvents and super-high temperatures, and then "cut" with other chemical additives.) Add the essential oils to the Vita-Mix, and not during the boiling/simmering stages of the soup.

INGREDIENTS

* 6 T. Virgin Coconut oil
* 450 grams / 1 pound Carrots, diced
* 2 T. Virgin Coconut Oil
* 1 Onion, chopped
* 2 Garlic cloves
* 1 Sweet Red Pepper, finely sliced
* 1/2 teaspoon Curry powder (or Garam Masala)
* 1 14 ounce can Coconut Milk
* 3 C. Vegetable Stock
* 4-6 drops Ginger Essential Oil
* 4-6 drops Lemongrass Essential Oil
* 4-6 drops Coriander Essential Oil
* 2 tablespoons fresh Lime or Lemon juice OR 4-8 drops Lemon Essential Oil
* 2 tablespoon fresh Cilantro, chopped
* Celtic Sea Salt and Cayenne to preference

How To Put The Soup Together:

*Pre-heat the oven to 400 F. Put the first 4 T. Virgin Coconut Oil
in a covered oven container and add the Carrots.
*After about 25-30 minutes, take carrots out and set aside.
*Saute Onions, Garlic, Sweet Red Pepper in 2 T. Virgin Coconut Oil
in a soup pot for 5 minutes. Add in the Curry Powder, Vegetable Stock, and Coconut Milk. Bring to a boil, stirring, and then simmer for 5 to 10 minutes.
*Remove from heat. Pour about 1/2 of the Soup (especially the 2 Garlic Cloves) into the Vita-Mix cannister. Add the Ginger, Lemongrass, Coriander, and Lemon Essential Oils
(or the Lime Juice).
*Secure the 2-part lid on the Vita-Mix. Process initially on Lowest Variable Speed, increasing steadily to Highest Variable Speed until Soup is smooth.
*Add the Smooth Soup from the Vita-Mix into the pot and stir.
*Also add in the Salt and Cayenne.
*Sprinkle pot, or individual bowls, with chopped Cilantro.
*Serve promptly.  If you were feeling down-in-the-dumps, this lovely fragrant soup will take care of that!
If ordering any of the above essential oils from Young Living, please use the following reference #607652 (Cynthia Zirkwitz) Thank you so much, and fragrant blessings!
-----------------------------------------------------------------------------------
This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
***06-002685***
To get FREE standard SHIPPING($25US/$35CN)
USE ***code 06-002685***
Call Brenda at 1-800-848-2649 ext. 2305 and give her ***code 06-002685***
------------------------------------------------------------------------------------

Thursday, November 15, 2007

Armenian Sauerkraut Soup

Just continuing with the A's of the Whirled Soup Alphabet here...

This delicious brew is based on the traditional Armenian soup called khrchik. It's very simple to make, and full of great nutrients (like enzymes) if you (1)use traditionally-made sauerkraut that is 'cultured naturally' and not just some jumped-up vinegar cabbage and (2)reserve at least half of the sauerkraut-- don't cook it-- and whirl it into the rest of the soup before serving. You can add some tomatoes if you like, and kasha instead of quinoa is probably a little more authentic. I've made some innovations for our family's palate, and you are free to make your own! If you watch the video above made by a young person of his Armenian grandmother baking and gardening, you could likely replicate the delicious ghatta (like perogies) that she is making. I'm just making up some wholewheat (frozen dough) for an accompaniment to our soup. Enjoy!

Like Khtchik

  • 1 Onion, chopped
  • 3 T. Virgin Coconut Oil
  • 750 g/1 1/2 # of Sauerkraut
  • 8 C. Mushroom stock
  • 1 tsp. Celtic Sea Salt (or to taste)
  • 1/2 C. Quinoa
  • Shake of Cayenne or Paprika over top at serving time

    **Saute the Onion in a large soup pot
    **Add in 1/2 the Sauerkraut (reserve the remaining 1/2)
    **Add in Mushroom Stock, Celtic Sea Salt and Quinoa**Simmer, covered, for about 30 minutes
    **Pour 1/2 of soup in Vita-Mix cannister with the remaining 1/2 of Sauerkraut
    **Securely position the three-part lid. Begin to whirl first on Lowest Variable setting and increase to Highest Variable setting. When smooth, pour back in with the other soup and stir to combine.
    **Add a dash of Cayenne or Paprika to tureen or bowls at serving time

  • -----------------------------------------------------------------------------------
    This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
    ***06-002685***
    To get FREE standard SHIPPING($25US/$35CN)
    USE ***code 06-002685***
    Call Brenda at 1-800-848-2649 ext. 2305 and give her ***code 06-002685***

    Tuesday, November 13, 2007

    Spicy Foodie Review


    There are legions of wonderful 'foodie' sites out there in Blogland and it would
    be total blind tomfoolery (did I mention stupid?) to ignore that resource! Today
    I'm going to review and recommend one of my community sites, and I hope that
    this becomes a fairly regular occurrence (after all, one does not live on whirled** soup recipes alone, right?)

    Lisa describes herself as vegetarian, but I see from the ample use of butter and eggs and cheese, that she would be more accurately classified as "ovo-lacto" vegetarian. I fall into that range myself, currently (sometimes I like to play at being total vegan, and even "raw vegan", but not today). She also states that her area of recipe preference is "spicy Indian". The November recipes don't really focus on Indian (from what I can see in a quick scroll through the neighborhood) but that's okay-- I'm already salivating like Pavlov's dog at all of her lovely photographs of food she has prepared and the Indian yummies might just push me over the edge into an all-out binge (it is my birthday today, after all lol).

    Lisa writes very lovingly about food she prepares, and gives useful details about the ingredients (for example, that when you spend a little extra time to bake a pumpkin pie with 'real' pumpkin, vs. canned pumpkin, you get a superior product AND you get to roast the nutritious pumpkin seeds as well).

    Lisa is a Canadian (from London, Ontario) and that really schmecks with me! She has 16 years of serving up culinary treats from her kitchen, and I wouldn't mind dropping in on her (don't worry, Lisa, I live way at the other side of the country on Vancouver Island). Check out her Food And Spice Blog site!
    **The lovely photo above is of Lisa's Quinoa-Oat Croquettes with Mushrooms on top. I love that she cooks with quinoa-- one of this foodie's fave legumes (bet you thought it was a grain, lol)!
    -----------------------------------------------------------------------------------
    This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
    ***06-002685***
    To get FREE standard SHIPPING($25US/$35CN)
    USE ***code 06-002685***
    Call Brenda at 1-800-848-2649 ext. 2305 and give her ***code 06-002685***

    Wednesday, November 7, 2007

    A+ Whirled Peanut Butter-Ginger Soup


    I have the great pleasure of having friends from a number of different African countries, so I know better than to label this post with something like "A is Also For African Soup". That being said, though, there are several "groundnut" recipes on-line that claim to come from various countries in Africa (eg., Nigeria, Ghana, Zimbabwe). In that cosmopolitan spirit of sharing, here is my 'groundnut' (what we call peanut)soup. I know that some of the ingredients are not commonly used in African soup, but that is the blessing of 'inspired' fare-- the author can innovate!

    I once had a profusion of kale in my prairie garden and offered some to my friend N. She was elated and filled up two large plastic garbage bags with the leaves. I don't have kale in the house today, but I do have cabbage... so that is what I have used in this recipe. I also don't have fresh ginger, but pure Ginger Essential Oil (make sure it is pure!)does the trick, and well!

    In 4 T. Virgin Coconut Oil, saute the following in a large pot:

    2 Onions, chopped
    1 Sweet Red Pepper, Chopped
    2 large Carrots, chopped
    1/2 small Cabbage, chopped

    Add to the pot:
    8 Cups of Filtered Water
    1 tsp. Celtic Sea Salt

    Simmer for about 10 - 20 minutes.

    Put about half of the soup above into a Vita-Mix cannister.
    Before putting on the two-piece lid, add in:

    2 T. Peanut Butter
    4 drops pure Ginger Essential Oil
    Cayenne (1/4 tsp. or to taste)

    With lid secured in place, begin to whirl starting with lowest Variable speed, slowly and steadily to highest Variable Speed. Until homogenized. Then add back to soup in pot and stir.

    Enjoy with oven-toasted pita bread, or if you are so lucky, with fresh injera.
    ----------------------------------------------------------------------------------
    **The use of the word "whirled" is meant to indicate a soup that is fully to partially made up using a Vita-Mix. To learn more about this amazing Whole Food Machine (10-Appliances-in-One), click here.

    ***Sign up for your FREE Whirled Soup Newsletter, delivered to your email address 3 X a month-- try 3 recipes not posted in this blog! (Look in the left margin to sign up). FACEBOOK Friends-- please click on the ORIGINAL ARTICLE at the top of this Note to arrive at the Whirled Soup blog and register for the newsletter.
    ------------------------------------------------------------------------------------

    Thursday, November 1, 2007

    B is for Borsch


    In Wikipedia, you can read this about the origins of Borsch:

    "The soup is part of the local culinary heritage of many Eastern and Central European nations. The Ukrainian and Russian name is borshch (борщ, pronounced /borʃtʃ/). It is also a staple dish in Eastern Europe, and made its way into United States cuisine and English vernacular by way of Polish Catholics and Jewish immigrants with the spelling borsht, the Yiddish word for the soup is "בורשט". Another spelling is borsch."

    When I spent time in a community kitchen (the Church I attended) with a number of Polish and Russian women, I was told that borsch translated loosely as "soup", usually containing beets, but sometimes not. You can find hundreds of recipes for wonderful borsch on-line.

    My husband and I had a lovely vegan "White Borsch" for lunch today-- no beets, no tomatoes. It was very warming and delicious, the perfect soup for a crisp autumn day! We garnished it with a dollop of sour "creme" (no cholesterol). The recipe is for the sour creme is here:
    Over the course of the morning, or overnight, soak about 1 cup of
    raw cashews or sunflower seeds in water to cover
    .

    Position the 2-part lid on the Vita-Mix. Add about 1/4 C. of filtered
    water
    and a little Celtic Sea Salt to the water (about 1/2 teaspoon).

    Add the nuts and/or seeds.

    Begin to run the Vita-Mix on the Variable Low setting and slowly,
    steadily increase the speed. At the top Variable Speed, flip over
    into High for about 15-30 seconds.

    Stop the Vita-Mix. Add the juice of 1 lemon (you can add the pulp as
    well-- just make sure there are no seeds, unless you like the
    bitterness of ground lemon seeds!

    Add more water to thin it out if necessary. Add whatever seasoning
    you like.

    If you would like the White Borsch recipe, just take a few minutes and subscribe to
    the free Whirled Soup newsletter. You will not be spammed!

    ---------------------------------------------------------------------------------
    This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
    ***06-002685***
    To get FREE standard SHIPPING($25US/$35CN)
    USE ***code 06-002685***
    Call Brenda at 1-800-848-2649 ext. 2305 and give her ***code 06-002685***