Tagged: Soup


Creamy Cauliflower Soup :: with Chives & Truffle Oil

Creamy, warm and hearty...the perfect mix on a chilled February evening.  I whipped this flavorful soup up earlier this week...smooth and luscious without any actual cream (that's the beauty of pureed cauliflower...and you get a solid dose of fiber and disease-fighting antioxidants as a bonus).  Take this seemingly simple soup up a notch with a sprinkle of chives and lemon zest, drizzle in some truffle oil and top it with a parmesan tuile and you've got a dressed up, deliciously light and satisfying dinner.

Creamy Cauliflower Soup :: with Chives & Truffle Oil

Serves :: 4


ffor the parmesan tuiles
1/2 cup freshly grated Parmesan cheese
1 tablespoon chives, minced
dash of cayenne pepper

for the soup
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 shallot, minced
1/2 onion, diced
1 head of cauliflower, trimmed and cut into florets
32 ounces of low-sodium or homemade chicken or vegetable stock/broth
2 cups water
salt to taste
dash of white pepper
dash of cayenne pepper
1/2 teaspoon nutmeg

for the garnish
zest of 1 lemon
1 to 2 tablespoons of chives, minced
truffle oil (go for a nice, light drizzle)


Preheat oven to 375 degrees.  In a stock pot saute garlic, shallot and onion in olive oil over medium heat for 2 to 3 minutes.  Add in cauliflower florets and saute another 3 to 4 minutes.  Add in stock, water and spices.  Bring heat up to medium-high, bring to a boil and then lower, simmering until cauliflower is soft, about 30 minutes.
While soup is simmering, mix Parmesan cheese, chives and cayenne pepper in a small bowl and place one to 2 tablespoons of the mixture onto a baking covered covered in wax paper.  You should get about 8 tuiles in total.  Bake in the oven for 4 minutes until lightly golden brown, remove and allow to cool and harden.
Serve soup with chives, a touch of lemon zest (about 1/4 teaspoon), a light drizzle of truffle oil and garnish with a parmesan tuile.


Winter's Warmth :: Le Soup

So what do you get when...you've been daydreaming about a friend's trip to Morocco (see here & here) + a chilly February afternoon + a random assortment of leftover root veggies, winter squashes & herbs in your fridge?  A wildly coloful and flavorful SOUP!  After taking stock of my fridge and spice arsenal, I went to work on this rich, hearty soup that's not exactly Moroccan, and not exactly South Asian.  I wouldn't go as far as calling it the bastard soup child of both cuisines, I think the love soup child is a kinder, more appropriate reference.  Regardless, the flavors whirl themselves together wonderfully, leaving you happily slurping an steamy bowl of aromatic goodness.  I'll be slurping away while dreaming of faraway places and the food, people and culture that make them so beautiful. 

Butternut Squash, Carrot and Red Lentil Soup :: with Toasted Pumpkin Seeds and Lemon-Garlic Compote

Serves :: 8 to 10


1 tablespoon butter
1 tablespoon extra virgin olive oil
1 butternut squash, peeled, seeded and chopped
4 carrots, chopped
2 to 3 parsnips, chopped
3 to 4 shallots, thinly sliced
3 garlic cloves
½ teaspoon turmeric
½ teaspoon coriander
1 teaspoon cumin seeds, toasted and ground (or 1 tsp ground cumin)
1 teaspoon harissa powder (or a tiny pinch of cayenne pepper)
¼ teaspoon cinnamon
1 tablespoon brown sugar
good pinch of Aleppo pepper
3 bay leaves
4 cups low-sodium chicken or vegetable broth
1 cup water
1 cup coconut milk
1 cup of red lentils
salt to taste

lemon-garlic compote:

2 teaspoons extra virgin olive oil

3 small garlic cloves, sliced paper thin

4 lemons, peeled and supremed, pulp roughly chopped

pinch of salt


additional garnish:

1/4 cup pumpkin seeds, toasted

1/2 cup cilantro


In a large stockpot, heat butter and olive oil over medium heat.  Add vegetables, shallots and garlic and saute for 8 to 10 minutes. 
Add in spices, brown sugar, bay leaves, broth, water, coconut milk and lentils.  Increase heat to medium-high, stir well and bring to a boil.  Lower heat and simmer for 30-40 minutes.  Discard the bay leaves and puree soup in batches in a blender until smooth.

For lemon-garlic compote, saute garlic in olive oil over medium-high heat until garlic is crispy and slight burned.  Add in chopped lemon and salt, saute for 30 seconds and remove from heat. 

Garnish soup with cilantro, toasted pumpkin seeds and lemon-garlic compote. 


Photos by Nourish

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Life’s Lemons and Asparagus Soup

Sometimes when life gives you lemons, an overflowing bucket full, all you can do is make some soup.  Well, at least that's what I did this week.  This week's gray weather, matched my gray mood perfectly.  I turned to some asparagus and spring herbs to brighten both up and the outcome was a gorgeous emerald green soup that took no time to make and is incredibly light, fresh and full of fiber and antioxidants.  Springtime is all about renewal and rebirth, and that's what I'm focusing on, with soup spoon in hand.  

For the pickled rhubarb-ricotta crostini pictured with the soup, click here for the recipe.

And looking on to the weekend...the Kentucky Derby AND Cinco de Mayo are sure to kick up some trouble in the best way possible.  Stay tuned on Monday for a delightful bourbon cocktail and cocktail nibble featured in the launch of an awesome new lifestyle journal that's going to take online mags by storm!


Asparagus Soup :: with Spring Herbs and Lemon

Serves :: 4


1 bunch asparagus, trimmed and chopped in 2" pieces

1 tablespoon olive oil

1 leek (about 1 - 1.5 cups sliced)

4 cups low-sodium vegetable or chicken broth

1 medium potato, peeled and cut in small chunks

1/4 cup fresh mint

2 tablespoons fresh dill

kosher salt and pepper to taste

mint, dill and minced chives for garnish

lemon slices for garnish


Blanch asparagus spears in boiling water until tender, about 3 minutes, and immediately transfer to an ice bath to retain color.  Set aside. 

In a heavy-bottomed pot, add olive oil and saute leeks over medium heat until translucent  and tender, about 10 minutes. Add in broth, potato, herbs, salt and pepper, increase heat to medium-high and simmer until potato is soft, about 10 to 15 minutes.  Add asparagus back into soup and cook for another 5 minutes.  Using an immersion blender (or transfering soup to a regular blender in batches), puree soup until smooth.  Garnish with additional herbs and one or two lemon slices.  If desired toss in some whole wheat garlic croutons.*

*For quick homemade croutons: Rub 3-4 slices of fresh or day-old bread with the open part of a halved garlic clove.  Drizzle with olive oil, sprinkle lightly with kosher salt and cut  into 1" cubes.  Toast in a 375F oven for 5 to 7 minutes until crisp.   

TAGS: spring, rhubarb, asparagus

posted: 05.04.12

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