Tag Archives: soup

Mango Gazpacho

Best gazpacho ever!

Best gazpacho ever!

I love springing forward for so many reasons, but a big one for me (especially right now) is the fact that there will be a bigger and more interesting and flavorful selection of fruits and veggies available at the store.

This week, my very favorite mango was available at Sams, by the flat.   I have been patiently waiting for their reappearance, checking back every couple of days, and my heart soared when I finally spotted this orange beauty sitting out!

Mango salsa, mango salad, mango smoothies, and this crazy awesome, mango gazpacho are just a few of the many things I make with this super sweet, exotic, and bright tropical fruit.

There are many different varieties, but the smaller, champagne (ataulfo) variety is hands-down my favorite and what I almost exclusively use here in my kitchen.

If you aren’t a big fan of mango, I would guess that you just haven’t had a perfectly ripe, soft, and sweet one yet.  It is crazy how they change as they ripen.  The really pretty, flawless ones that you see in the store and in ads are not ready to eat and honestly, taste terrible.  You have to be super patient with mangoes and allow them to ripen to the withered, ugly state before you eat (devour) them.

If you haven’t had one for a while, follow the above advice on the champagne mango and then let me know what you think!

Now, back to the gazpacho…

Mango gazpacho.  BEAUTIFUL!

Mango gazpacho. BEAUTIFUL!

Just look at this picture and tell me your mouth isn’t exploding with excitement.  Whether it is just me and my hubs having an intimate evening together or if we have a house full of hungry friends, this is one of my favorite ways to start a meal.   You can make it well ahead of time and just let it sit and chill in the fridge while you prepare the main course or entertain your guests.

All of the crispy, colorful bits of veggies  are such a great contrast with the smooth and creamy mango puree!

I can’t wait for you to try this one.  Don’t wait too long…these good mangoes are only here for a couple of months and if you miss your opportunity you will have to wait another season before you can enjoy this beauty of a soup.

As the season progresses, I stock up on the mangoes, big time!   They freeze very well, so I peel them and store them in the freezer.  That way I can enjoy all of my favorite recipes through the fall and winter months too.

Now go out and buy a flat of these orange beauties and give this recipe a try!

XO

Mango Gazpacho

  • Perfectly Ripe Mangoes–flesh of 8 or so–about 2 cups
  • 3 cloves garlic
  • 1 c freshly squeezed orange, tangerine, or mandarin juice (I by the whole fruit and use my juicer)
  • 1/2 small red onion, chopped into pretty small pieces
  • 1 small red bell pepper, chopped
  • 1 small cucumber, chopped
  • 1 small jalapeno pepper
  • generous squeeze of lime
  • salt and pepper, too taste
  • chipotle pepper flakes, too taste
  • cilantro for garnish

In a food processor, blender, or vita mix puree the mango, jalapeno, and garlic together.  Add the citrus juice (including the lime juice) and mix well.

In a medium bowl add the chopped veggies.  Add the mango puree and mix until well incorporated.  Add a dash of salt, freshly ground black pepper, and chipotle pepper flakes and mix.  Taste and adjust the seasoning to your palate.

Serve in small decorative bowls topped with a generous cilantro garnish.

Bon Appetit!

 

 

 

Lentil curry soup

Curry, lentil soup

Curry, lentil soup

After a bowl of this soup, my taste buds were doing a happy dance!

Seriously, the picture on this one does not do it justice.  It is thick, hearty, and we especially loved the richness of the coconut milk combined with the earthy and spicy curry!

This soup was so much better than any chili I have ever tried and perfect to warm my belly on a cold and snowy night.

Rumor has it, bad weather is moving in and temperatures will soon be dropping.  Why not try this one tonight?!

Do something different tonight.  Do something smart.  Do something that will make you feel good!  EAT THIS SOUP!

Lentil and curry soup

Serves about 6

  • splash of EVOO
  • 1 t chipotle pepper flakes
  • 1 yellow onion, chopped
  • 3 cloves garlic, crushed
  • 1 red bell pepper, chopped
  • 1 T ginger, grated
  • 1 jalapeno, frozen and grated OR minced
  • 2 T red curry paste
  • 2 T curry powder
  • 1/2 t cinnamon
  • 2 c red lentils
  • 6 c broth–veg or chicken
  • 1/2 c tomato paste
  • 1 can coconut milk
  • 2 T cane or coconut sugar
  • 1 c dry white wine (I use charles shaw, sauv blanc)
  • shrimp, optional (I use large, frozen raw shrimp)
  • salt and pepper, to taste
  • juice of 1 lime
  • cilantro
  • green onion, chopped

In a big stew pot, add a splash of oil, chipotle pepper flakes, and the chopped onion.  Cook over medium-low for 3-5 minutes, until they begin to soften.  Add the bell pepper, ginger, and garlic and cook for another 5 minutes.  Add the curry paste, cinnamon, and curry powder, stir in well and cook for 2-3 minutes.  Add the lentils, tomato paste, coconut milk, jalapeno, and broth and mix well.  Add the sugar, wine, and lime juice.  Allow to cook covered over low heat for 30 minutes or until the lentils have softened.  Uncover and continue to cook until the soup has thickened to your desired consistency.  If you are adding shrimp, do that now and cook until they are done–about 10 more minutes.  Taste the broth and adjust seasoning as needed (salt, pepper, etc).  Serve with a generous garnish of cilantro and green onion.

 

 

 

Curried coconut and roasted cauliflower soup

DSCN4243
I can’t believe how delicious this soup was last night. Warm, creamy, and loaded with comforting flavor made this the perfect meal as we watched more snow fall onto our already very white landscape.
I was inspired by this pinterest post — which made me start drooling right here on my keyboard. I thought it was so beautiful and I knew I had to try it, but was realistic as I haven’t had a huge amount of luck with cauliflower soup in the past. This recipe has changed everything and reminded me to live fully in the present!
We loved it!
What I appreciated almost more than anything was that 2 heads of cauliflower were consumed by 2 people, in one meal. YES, you read that right — there are no leftovers! That is a WHOLE LOT of cauliflower, and all of it’s awesome health benefits, easily consumed in this amazing soup!
What makes this soup even better, is the ease in prep. The biggest part of the prep is roasting the cauliflower, but whats great about that is it gives you time to chop up the onion and get the rest of the soup ready to go while the cauliflower white turns golden brown. Trust me, it is a snap!
I can’t wait to hear how this quickly becomes your favorite soup. At which point you can remind yourself that your new fav soup is dairy free, gluten free, vegan, and loaded with great nutrients to fuel your body and mind.
If you are into curry, then dive into a bowl of this soup.
You can thank me later…
Bon Appetit
DSCN4239
Curried coconut and roasted cauliflower soup

Servings ~2-6 depending upon portion size

  • 2 heads cauliflower broken up into small pieces
  • 1/4 c coconut oil, melted to liquid
  • salt
  • freshly ground pepper
  • 2 medium onions, chopped
  • sprinkle of chipotle pepper flakes
  • 1 T curry
  • 3 T red curry paste
  • zest from 1 large lemon
  • 1 c white wine (I used a sauv blanc)
  • 2 T rice wine vinegar
  • 1 1/2 cans coconut milk 
  • 3 c veg broth
  • 2 T coconut sugar (or cane sugar)
  • green onions or fried shallots, for garnishing
  • Preheat oven to 375 degrees F.

Place the cauliflower pieces into a large bowl (one that has a fitted lid) or a large ziplock baggie and add all but about 2 T of the melted coconut butter. Shake to coat the cauliflower. Spread the oiled cauliflower onto a cookie sheet and bake for 25-30 minutes, until roasted brown.

While the cauliflower is roasting, add the remaining oil to a large dutch oven or medium stew pot and warm over a med-low flame. Add the chopped onion, a sprinkle of salt, and chipotle pepper flakes and cook for 5-7 minutes, until the onions starts to soften. Add the lemon zest, curry, and curry paste and cook another 5 minutes, or so. Add the white wine and cook until the wine has reduced in half, or so. Add the roasted cauliflower (reserving a sprinkle to use for a garnish, if you like) and coat with the onion/curry paste. Stir in the rice wine vinegar, veg broth, sugar, and coconut milk. Cover and cook for 20 minutes, or so.

Use an immersion blender or transfer to a food processor to puree the soup. Be careful, this is going to be very hot!

Transfer back to the stew pot and cook more without the lid if you want to thicken it up a little bit (I didn’t do this, mine was fine after the puree).

When you are happy with the consistency of the soup, serve it up! Garnish it with a sprinkle of roasted cauliflower, chopped green onions, fried shallots, and/or a sprinkle of curry powder–whatever you like!

Don’t forget, seconds are a beautiful thing!

Curried Cream of Celery and Leek Soup

My dear, sweet friend, Mylene, recently sent me one of the most thoughtful gifts–an envelope full of her past issues of Vegetarian Times magazine.  In fact, she sent me her VERY FIRST copy of Vegetarian Times, which dated back to September 2004.  I was in tears as I scanned the recipes and thought back to all of the hours we spent together laughing, crying, and STRESSING during our yoga teacher training at Anamaya.  Oh, how I miss her beautiful face, soothing voice, and sweet, sweet heart.

The first recipe from the April/May 2012 edition that caught my watery eye was this beautiful soup.  What an interesting mix of ingredients–I mean, be honest, have you ever used apple, celery, leek, and curry together in a soup before?  Plus, garnishing with the toasted almonds was such a brave and unique idea, I HAD to give it a try.

I can’t believe how much I enjoyed this beautiful green soup!  With each bite, the complexity of the flavors became more apparent.   I loved the way the bright apple showed up even with the powerful madras curry and leek dominating the flavor landscape.  Plus, the toasty CRUNCH from the almonds gave it a hearty feel and an earthy flavor to balance the acidity of the lime.  

I served the soup as a starter with a vegetable frittata, but it can definitely stand alone as the main course when you are feeling the need for a lighter meal.  This is a great one if you are having a dinner party.  You can play the name that soup game–your guests will NeVEr be able to identify this one and EVERYONE will be begging for the recipe before they leave!

Bon Appetit!

Curried Cream of Celery and Leek soup!

Curried Cream of Celery and Leek soup!

Curried Cream of Celery and Leek Soup

Servings:  6-8

  • 1 c toasted almonds, chopped or sliced
  • 2 T EVOO
  • 1/2 t chipotle pepper flakes
  • 1/2 t freshly ground black pepper
  • 12 stalks of organic celery, diced.  Reserve a few celery tops to use as a garnish.
  • 2 large leeks, white part only.  Halve them lengthwise and then finely slice.
  • 1 t kosher or sea salt (or more, to taste)
  • 4 organic red apples, peeled, cored, and diced
  • 3-4 T madras curry powder
  • 2 14 oz cans of coconut milk
  • 2 T fresh lime juice

In a large stock pot, warm the evoo with the chipotle pepper flakes.  Add the leeks and cook on med/low for 5-7 minutes.  Stir in the celery and salt and cook for another 5-7 minutes, until they begin to break down and soften.  Stir in the diced apple and curry powder and cook for 5-7 minutes.  Add the coconut milk, black pepper, and lime juice, stirring well to incorporate.  Cover and cook for 10 minutes.  Turn off the heat and use an immersion blender or transfer to a food processor to puree the soup.  Turn the heat back to low and cook to reduce to the desired consistency, stirring frequently.  Taste the soup and adjust the seasoning to your palate.  Serve with a generous topping of toasted almonds and a sprig of celery greens.

ENJOY!