soup

Tom Yum Soup

Well it has been quite some time since I have posted, my sincerest apologies. 2017 has been a very exciting and busy year, from becoming engaged, planning a wedding, getting married and then honeymooning! It has been the best, but I have missed being in the kitchen and connecting with all my dear followers, but now I am back. šŸ™‚

I promise 2018 will bring lots of new things and I will post an update soon on all the fun we have been having, but in the meantime, I am finding inspiration again in the kitchen and wanted to share. Even though, there was some debate in my head on whether to post with pictures or without as my camera is donezo and these photo’s aren’t great, but this dish is too good not to share.

For the month of October, we were away in Bali, enjoying all the honeymoon bliss and boy, were we ever inspired with all the delicious food and drinks that were had. We were absolutely blown away in every way. From their local Indonesian fare to some of the best Italian food we have ever had, the food in Bali was incredible. Wow wow wow! Not to mention all the local and plant based food they served; it really inspired me to pay more attention to my food consumption and habits.

Last week, we were hit with a cold spell in the city and I was craving warm and spicy dishes to warm the soul. I decided to finally give one of my favourite Thai dishes, a try. Tom Yum,Ā  was super easy to make and turned out amazing that I found myself going back for seconds and could have gone back for thirds. This is definitely becoming part of our weekly rotation.

The ingredients in this soup easily blend together for some amazing flavour. One thing to note is do taste test as you go, add a little bit of this and a little bit of that if you need, don’t be shy here, this is how I developed such an amazing soup. If you want it more spicy add in more chilli, prefer it less creamy skip a can of coconut milk, if it is too sour add in more sugar.Ā The great thing about this dish, is once you get the broth portion to your liking, you can add in whatever you like in terms of veg or protein. Don’t be scared off by the number of ingredients, it is SO GOOD!! I also chose to make mine extra brothy, so feel free to add more veg or less liquid if you prefer.

Tom YumĀ (yields 6-8 servings)

  • 1400 ml no salt added vegetable broth
  • 2 cans coconut milk (1 regular and 1 light)
  • 1 tsp of sugar (your choice, I used cane)
  • 3 tbsp tom yum paste
  • 1 tbsp lemongrass paste or the lower third of lemongrass stalk cut into matchsticks
  • 1 tbsp ginger, grated
  • 2 garlic cloves, minced
  • 2 tbsp chilli garlic sauce
  • 1 tsp Himalayan sea salt
  • 2-4 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 small bunch of green onions, finely chopped
  • 1 red pepper, thinly sliced
  • 1 zucchini, sliced into half mooons
  • half a cup of cherry tomatoes, halved or quartered
  • 8-10Ā  mushrooms, sliced
  • Thai rice noodles
  • 2 cups of shrimp, I used cooked but raw would be best
  • handful of cilantro

Tom Yum IngredientsTom Yum Ingredients

  1. Pour broth and coconut milk into a large saucepan and set over medium. Whisk in sugar, tom yum paste, lemongrass, ginger, garlic, and chilli-garlic sauce.Ā  Cover and bring to a boil
  2. Add onion, pepper, wait 5 minutes then add carrot, zucchini,Ā  mushrooms, tomato and cook, stirring occasionally, until veg is cooked through, about 7-10 min
  3. Stir in lime juice, fish sauce and salt
  4. While the above is cooking, boil rice noodles in a separate pot for 5 minutes (according to package but not to fully soft), drain and rinse
  5. Stir in cilantro, rice noodles and shrimp, cook for 3 minutes
  6. Serve topped with fresh cilantro, and enjoy!Tom Yum Soup

Keep Cozy! xx

Cabbage Soup

Now here’s an oldie, but a goodie. This cabbage soup recipe was probably one of the first soups that I really ever liked, next to the classic chicken noodle. There’s nothing fancy and there aren’t any frills with this recipe, yet it is so hearty and comforting that it makes it a true favourite of mine. The way the flavours blend just feel so right on a cold fall/winter day. Plus this recipe makes enough to last you a season!

Cabbage Soup

  • 1 lb lean ground beef
  • 1 medium onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 green pepper, chopped
  • 2 tsp oil
  • 2 tbsp sugar
  • 1/2-1 tsp himalayan sea salt
  • 1 1/2 tsp paprika
  • 28 oz. can of diced tomoatoes
  • 4 cups hot water
  • 2 beef bouillion cubes
  • 2 tbsp parsley flakes
  • 2 cup raw potatoes, diced
  • 1 cup carrots, chopped
  • 6 cups or less of cabbage, chopped coarsely
  • ground pepper to taste
  1. In a large pot, sautƩ ground beef, onion, celery and pepper until redness in meat is gone.
  2. Add in the rest of the ingredients (except cabbage), simmer, uncovered for 1 hour
  3. Add cabbage, cover and simmer for 1 hour. If soup is too thick add in more hot water.Cabbage Soup

Find Comfort. xx

Butternut Squash Soup

Butternut Squash is one of my favourite fall/winter vegetables. Served sweet or savoury, it never disappoints, plus it’s a nutritional powerhouse!

Here’s a run down of its top nutrient facts and all the reasons we should eat more squash this season (as if you even needed a reason). šŸ™‚

  • high in potassium. preventingĀ high blood pressure and heart disease
  • high in fiber, supporting a healthy digestive tract
  • high in vitamin A (457% of your daily allowance), supporting eye health
  • high in maganese, helping maintain healthy bones
  • high in vitamin C, boosting immune function
  • high in antioxidants, reducing inflammation

Here’s a sweet and savoury soup that will delight your tastebuds.

Butternut Squash SoupĀ (yields 6-8 servings)

  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 1-2 tbsp curry powder (to taste)
  • 2 tsp fresh ginger, grated
  • 500-900 ml of vegetable or chicken broth
  • Ā½ cup pure apple juice
  • 4 cups, butternut squash, peeled and chopped
  • 1 cup pear, peeled and chopped
  • Ā¼ tsp himalayan sea salt
  • ground black pepper to taste
  1. Peel and chop butternut squash, drizzle with coconut oil and roast for 45 minutes.
  2. Melt coconut oil in saucepan. Add onions, carrots and celery. Cook until tender, about 5-10 minutes.
  3. Sprinkle curry powder over vegetables and cook for 3 minutes.
  4. Add ginger, broth, apple juice, pears and roasted squash.
  5. Bring to a boil, reduce heat to med-low, cover and simmer for 30-45 minutes.
  6. Let it cool slightly and purƩe.
  7. Add salt and pepper to taste.Butternut Squash Soup

Savour each bite! xx

Roasted Tomato Soup

A handful of simple ingredients makes for a healthy soup loaded with flavour. This tomato soup is one that you canā€™t really screw up. Iā€™ve made it time and time again and it always turns outĀ deliciously good! However, I felt my mother was a tad uncertainĀ when I started to wing a recipe in the midst of our organized soup marathon. But to her delight and at no real surprise, I did great and to quote Ā “this is the best tomato soup I’ve ever had”.

Here’s the dish and don’t be too worried about the measurements, you can’t really go wrong when combining these ingredients. The real trick here is roasting cherry tomatoes until they get a bit carmelized but be careful not to burn them.

Roasted Tomato SoupĀ (yields 6-8 servings)

  • 6Ā pints of cherry tomatoes
  • 2-4 tbsp of olive oil
  • 1-2 cooking onions
  • 4 cloves of garlic
  • handful of basil
  • handful of parsley
  • 28 oz. can of peeledĀ san marzanoĀ tomatoes (plum work well too!)
  • 900 ml vegetableĀ broth
  • himalayan sea salt and pepper to taste

Roasted Tomato Soup

Roasted Tomato Soup

  1. Drizzle cherry tomatoes with olive oil and roast in the oven for 35-45 minutes.
  2. While tomatoes are roasting, heat olive oil on low and sautƩ onion + garlic until soft.
  3. Add basil and/or parsley to onion and garlic.
  4. Add in can of tomatoes.
  5. Once tomatoes are roasted add to pot + vegetable broth.
  6. Season with S&P and purƩe.
  7. Feel free to add additional broth if needed.

Roasted Tomato Soup

Happy Fall! xx

Roasted Cauliflower & Leek Soup

It’s that time of year again when I like to stock pile my freezer full of warm cozy soups! It has become tradition that each year, my mom and I plan a weekend full of Fall things and soup making is always top of the list.

We made our lists, hit up the local market, made an action plan, cranked the tunes and got our cook on! Our organization and quick kitchen artistry Ā was so on point. Seriously, our soup game was so strong that we cranked out a selection of 7 soups for the season. I’ll be sure to share you these recipes over the next couple weeks.

Today I am dishing on one of my favourites – Roasted Cauliflower & Leek. YUM!!

Roasted Cauliflower & Leek SoupĀ (yields 6-8 servings)

  • Ā whole cauliflower cut in 2-inch florets
  • 1 tbspĀ coconut oil
  • 2 tbspĀ earth balance butter (or unsalted butter/margarine of choice)
  • 2-3Ā leeks (white and light green parts only), halved lengthwise and sliced crosswise
  • 3-4Ā cloves of garlic, minced
  • 1 900 ml package ofĀ vegetable broth (don’t be afraid to add more if needed)
  • 2 tbsp dijon mustard
  • 1/4 tsp himalayan sea salt (to taste)
  • 1 tsp ground pepper (to taste)

Roasted Cauliflower

  1. PlaceĀ cauliflower on parchment linedĀ baking sheet; drizzle with oil. Roast in oven at 425 F, turning occasionally, until very deep golden on all sides, about 45 minutes to an hour. The darker you roast it the richer the taste will be. Just do not burn!
  2. In soup pot, melt butter over medium heat; cook leeks and garlic, stirring, until leeks are softened, about 8-10 minutes.
  3. Add in dijon and mix.
  4. Add in vegetable broth + roasted cauliflower. Bring to boil and simmer for 15 minutes.
  5. Use hand blender to puree the cauliflower and leek mixture. Blend until smooth. Add more broth if needed.
  6. Add salt and pepper to taste.
  7. Let simmer for 5 minutes and serve.

Roasted Cauliflower & LeeksRoasted Cauliflower & Leek Soupxx!