Roasted Garlic and Yam Soup

Hey Friends! I realize its been a while since I updated my blog... Not even going to try to make excuses for whats going on or why I haven't been posting much. What I am going to do is bring you a delicious soup that will warm you through and through despite this cold weather we've all been having. A delicious roasted garlic and yam soup.

This soup is a bit time consuming due to the many layers of flavours that go into it! You can make the veggie stock a day or two before and you can roast the veggies ahead of time too if you want to speed up the process. If you really don't have time and need to skip one of the steps - just buy the veggie stock. Don't skip roasting the veg - it adds such a delish layer of flavours that you can't miss out on to enjoy the true delightfulness of this soup.

First things first - make the veggie stock. You can find a delish recipe here - though it will make more than you need for this recipe, just freeze the rest and use it up as you see fit. Next you can get started on the recipe below. 

Roasted Garlic and Yam Soup

Minimally adapted from Rebar

Ingredients:

• 6 cups veggie stock (recipe linked above)
• 3 large yams
• 2 heads of garlic
• 4 roma tomatoes
• 2 red peppers
• 2 tablespoons vegetable oil
• 1 medium yellow onion, diced
• 2 tsp salt
• 3 garlic cloves, minced
• 2 tbsp minced fresh sage
• 2 tbsp minced fresh oregano
• 1 tsp ground coriander
• 1 tsp ancho chile powder
• pinch of allspice
• 2 tsp chipotle puree (puree one can of chipotle peppers in adobo sauce and measure out 2 tsp)
• 1 tbsp maple syrup
• juice of one lime
• salt and pepper to taste

Method:

1. Preheat oven to 375F. Using a fork, pork a few holes in each yam. Cut the top 1/4 off the garlic to expose each of the pieces of garlic inside, drizzle each head with olive oil then wrap in foil. Place yams and garlic on a baking tray and roast in preheated oven for approximately 45 minutes. Yams may need a bit longer, but garlic should come out after 45 minutes. Yams are done when they are very tender. Cool slightly, then remove yams and garlic from their skin.
2. Halve and seed the peppers. Place peppers and whole tomatoes on a well-oiled baking tray and roast until skins are browned and puffed (about 15 minutes). Transfer to a bowl and cover with plastic wrap for approximately 10 minutes. Peel away the skins and set aside.
3. Heat the oil in a large soup pot, add onions and saute until translucent. Add garlic, spices and herbs and cook until garlic is fragrant (about 1 minute). Stir in the peeled, roasted veggies, the stock and the chipotle puree. Bring to a boil, reduce heat and simmer for about 20 minutes.
4. Puree the soup until smooth. Whisk in maple syrup and lime juice. Season to taste with salt and pepper. Serve hot and topped with crushed tortilla chips and a bit of cheese. Also delicious with a dallop of sour cream or greek yogurt.

Happy Cooking my Friends! What have you been cooking and baking lately?

From Scratch: Delicious Vegetable Stock

Some things just taste better when they're made from scratch. Stock is definitely one of those things! Whether its a hearty chicken or beef stock, a delicate seafood stock or a delicious veggie stock, it always tastes better when its home made. The reason is that you control how much salt goes in it (the storebought versions are usually full of sodium) and you get to control the layering of flavours and tailor them to suit your tastes. The other beautiful thing about stock is that you can make it using up scraps you would have otherwise thrown out! This stock recipe can be changed up based on what you have on hand! The only things to avoid tossing in are:

• Broccoli
• Cabbage
• Cauliflower
• Beets
• Peppers
• Asparagus

These will either colour your stock with an odd colour or they will give it an overwhelming flavour that won't be suitable for a multi-purpose use that a stock usually is.

 

Apologies for the iPhone photos... The last few things I've made I haven't had a chance to photograph them with my good camera, but they turned out so delicious I still wanted to share them with you.

 

Here's how to make this delicious stock:

 

Vegetable Stock

Recipe minimally adapted from Rebar

 

Ingredients:

• 1 tbsp vegetable oil
• 1 yellow onion
• 2 leeks, greens only
• 1 garlic bulb
• 4 carrots
• 2 celery sticks
• 1 apple
• 4 bay leaves
• 1/2 tbsp whole black peppercorns
• 1 tbsp cumin seeds
• 1 tbsp coarse salt
• A few sprigs of fresh thyme & sage
• 16 cups cold water

Method:

1. Peel and roughly chop the onions, leeks, carrots and celery. Separate the garlic bulb and smash the cloves with the flat of your knife. Quarter the apple.
2. Heat oil in a large stock pot and add onions, leeks, carrots, celery, salt and bay leaves. Saute for five minutes, stirring often.
3. Add all of the remaining ingredients, including the water and bring to a boil. Reduce heat and simmer gently for 45 minutes. Strain and cool if not using immediately. Store in the fridge for up to 3 days or in the freezer for up to 2 months.

 

Don't you love how easy that is? You can have fresh, flavorful and delicious stock in under an hour! Better tasting and way healthier for you than store bought. Give it a try and let me know what you think!

Happy Cooking my Friends!

Broccoli & Cheddar Soup

Ahhh Saturday morning! I love sitting and enjoying a nice cup of coffee on the one day of the week I don't have to do anything. A simple thing to take pleasure in, but sometimes its just so nice to sit down and take a little breather. I still have lots to do today and tomorrow in preparation for having some of the office ladies over to my place tomorrow evening, but those things can wait while I drink my coffee. :)

Last night I was feeling a little drained after a busy week at work, so I opted for an easy and healthy dinner that hubby and I could feel good about after eating. I made a Broccoli & Cheddar soup from my new cookbook The Looneyspoons Collection by Janet & Greta Podleski. I have one of their previously published cookbooks called Eat, Shrink and Be Merry and quite honestly, I love both cookbooks. Janet & Greta do a great job lightening up everyday recipes without using obscure or expensive ingredients and this soup was no exception. The short ingredient list, easy preparation instructions and quick cooking time made this soup really appealing (not to mention the fabulous end result).

Broccoli & Cheddar Soup
Recipe adapted from The LooneySpoons Collection

Ingredients:

• 1 tbsp olive oil
• 1 cup chopped onions
• 1/4 cup chopped celery
• 3 cloves minced garlic
• 1/2 tsp  each dried tarragon and celery salt
• 3 cups chicken broth (I used homemade turkey stock)
• 1 large potato, peeled and diced
• 3 cups small broccoli florets
• 1 cup whole milk
• 2 tbsp all purpose flour
• 3/4 cup packed shredded old cheddar cheese
• 1/4 cup freshly grated parmesan cheese
• 1/2 tsp freshly ground black pepper
• 1/2 tsp kosher salt
• 1 tsp hot pepper sauce (or to taste)

Method:

1. Heat olive oil in large pot over medium heat. Add onions and celery. Cook and stir until veggies begin to soften, about five minutes. Add garlic, tarragon and celery salt. Cook 30 more seconds until fragrant. Add broth and potatoes. Bring to a boil. Reduce heat to medium low. Cover and simmer for five minutes. Add broccoli and simmer for 7 more minutes, until broccoli and potatoes are tender.
2. Carefully transfer soup to a blender. Puree until smooth and silky. Return pureed soup to pot over low heat. Whisk together milk and flour until smooth. Add to soup. Increase heat to medium and cook until mixture is bubbly and has thickened, stirring constantly. Add both cheeses, pepper, hot pepper sauce and salt. Stir until cheeses are melted. Taste and adjust seasonings if necessary.

Thats all there is to it. I'm pretty excited to enjoy a nice bowl of this leftover soup for lunch on this cold, rainy Saturday. Have a fantastic weekend peeps!

Happy Cooking my Friends!

Curried Roast Butternut Squash Soup

Who's excited for a long weekend? I sure am! Even though I'm going to be studying all weekend for an upcoming exam, I am still super excited to be able to sit in my Lu Lu Lemon comfy clothes and study instead of getting dressed up for work and putting on a full face of makeup! Plus, my coffee at home is so much better than the office coffee! ;)

I made this amazing butternut squash soup last night for dinner (I pre-roasted the squash the night before so cooking up a batch of soup last night took no time at all!!) and I'm so excited about this recipe that I'm sharing it with you the day after. I'm pretty sure that has never happened on this blog! Usually I'm all about the procrastination.

I just did a random google search for roasted butternut squash soup, but it was so hard to find a recipe that a) wasn't full of whipping cream or some other high fat substance that adds creaminess to the soup or b) looked like it would be full of flavour. So many of the recipes were just squash, broth, salt, pepper and whipping cream. And thats okay... I guess... but I wanted something more. Then I stumbled across an old post on Jen's blog Food&Whine. Jen is a fellow Canadian so of course she had maple syrup in her butternut squash soup recipe! I made a couple small changes, but mostly followed her recipe because it sounded so good!

Curried Roast Butternut Squash Soup
Recipe adapted from Food&Whine

Ingredients:

• 2 butternut squash


• 1 tbsp grapeseed oil


• 1 small onion, finely chopped


• 1 tbsp butter


• 1 litre of chicken stock (about 4 cups)


• 1/3 cup light cream


• pinch of cinnamon


• 1 tsp curry powder (I used hot)


• 1 heaping tsp cumin


• salt and black pepper to taste


• 1/3 cup of maple syrup or to taste

Method:

1. The night before: cut each squash in half lengthwise. Scoop out the seeds and the stringy parts. Preheat the oven to 375F. Rub the cut side of the squash with some of the oil, then grease a 9x13 inch pan with the remainder of the oil. Place the squash cut side down in the pan and bake in the preheated oven for 45 minutes to one hour or until the squash is tender. Cool until you can safely handle the squash. Scrape into a container and place in the fridge overnight.


2. The day of: In a large saucepan, melt the butter and saute the onions until they are soft and just about starting to brown. Add the squash you roasted last night and cover with the chicken stock. You can add more if you like a thinner soup, but I liked it with the one litre of stock. Bring to a boil and then turn down the heat and simmer for 20 minutes.


3. Add the maple syrup, salt and pepper, curry, cumin and cinnamon. Stir well. Transfer to blender and blend in batches until silky smooth. Return to the saucepan. If you want to be virtuous, eat it at this point. If you want a tiny bit of decadence, stir in the light cream (as much or as little as you like really). Heat over low heat until soup is warmed through. Don't bring it back to a boil now that you've added the cream though.


4. Serve with a dallop of sour cream and some more maple syrup drizzled on top. Also, it doesn't hurt to make some yummy biscuits or bread for dipping.

Hope you enjoy this recipe and your long weekend!

Happy Cooking my Friends!

Sweet Potato Soup with Coconut Milk & Ginger

I am pretty much positive that Anna Olson is queen of delicious soup! Every soup recipe of hers that I've tried has turned out soooo great. And her recipes are pretty straight forward and use basic, easy to find ingredients. I made this soup forever ago and am finally getting around to posting about it (pretty much the story of my life!).

Sweet Potato Soup with Coconut Milk & Ginger
Recipe from Anna Olson's cookbook Fresh

Ingredients:

• 2 tbsp butter


• 1 1/2 cups diced onion


• 6 cups peeled and diced sweet potato


• 3-4 cups chicken stock


• 1 - 398 ml can coconut milk


• 2 tbsp grated fresh ginger


• 2 tbsp fresh lime juice


• salt and pepper to taste


• dash cayenne pepper or hot sauce


• 1/4 cup fresh cilantro leaves (optional)


• 1/2 cup yogurt or sour cream (optional)

Method:

1. Melt the butter in a large saucepot over medium heat and cook the onion for 3-4 minutes to soften, but not brown. Add the sweet potato, 3 cups of the stock, the coconut milk, and the ginger. Simmer for 25 minutes, until the sweet potatoes are tender. Puree the soup with a handheld blender until smooth, adding the remaining stock if too thick, then stir in the lime juice, and strain through a sieve to make it more smooth. Return to the heat and season to taste, including the cayenne or hot sauce, if using.


2. Ladle the soup into bowls and garnish with cilantro leaves and a swirl of yogurt.

And thats it! Nice and simple so you can make dinner in a snap and then go back to enjoying your long weekend!! I absolutely loved this soup and I hope you do too. Hope you've got lots of exciting (or relaxing) things planned for the weekend. I have a few culinary tasks to accomplish this weekend and hopefully some relaxation time too. :) :)

Happy Cooking my Friends!

Homemade Chicken Stock

Looks like a gross picture huh? Chicken bones? Well, all this yuckiness in that huge stock pot made the most delicious chicken stock. 10 times better than anything you can buy in the store and wayyyyy healthier. Far less sodium and no preservatives = a healthier, happier you (okay, maybe not happier, but hey, I felt pretty happy after I made this goodness!). Want another reason to try this recipe (as if the above isn't enough...) - its dirt cheap to make and you can feel virtuous for not wasting the chicken carcus! It really is a win win situation. :)

This recipe makes a lot of chicken stock, but thats no problem. You can freeze chicken stock for a couple months in the freezer. Freeze it in 4 cup portions for ease of use when you thaw it! And if you think you won't use lots of chicken stock, think again! Stock goes in everything and making your own soup can be a delicious adventure. Do try out this recipe, put your own twist on it and remember, this recipe is just a guideline! Be creative and enjoy the process and the amazing smell in your house as this stock simmers away!

Chicken Stock
Recipe from Anna Olson

Ingredients:

• 1 chicken carcus (some meat left on it is okay)
• 2 onions, cut in half, peel intact
• 2 celery stalks, roughly chopped
• 2 carrots, roughly chopped
• 2 bay leaves
• 2 sprigs fresh thyme
• 5 whole peppercorns
• 1 sprig fresh parsley

Method:

1. Put all ingredients in a large stockpot and cover with cold water. Slowly bring up to a gentle simmer over medium-low heat (no higher than medium). Once the fat and impurities start rising to the surfact, skim the sop of the stock with a spoon.
2. Keep the stock at a bare simmer, uncovered, for 2 1/2 hours from when it first starts to simmer. A vigorous boil would disturb the ingredients and the stock will come out cloudy. Strain the stock while its still hot. Discard the veggies, herbs and chicken bones.
3. Now that you have great stock, you can make amazing soups and sauces! Have at er!

So, thats it, pretty simple huh? Hope you get a chance to try this out at some point. You will be able to taste a difference - its that good!

Happy Cooking my Friends!

Potato Soup with Bacon and Cheddar

Well, I think fall is officially here! We've had our first couple of frosts here in the lower mainland and its definitely starting to cool off. I've taken my scarves out of my closet and been wearing them most mornings to keep warm. I really love this time of year when the temperatures just start to drop, the days are crisp and sunny, and you can see the beautiful orange pumpkins in the fields when you drive by. It is absolutely beautiful. With fall come changes in cusine type too - we shift from fresh and light to heavier and warm dishes to compliment the weather. Since we're starting to see fall, I thought I would share a recipe for a deliciously hearty potato soup topped with bacon and cheddar cheese. I also have a recipe for cheddar cheese biscuits to go with the soup that I'm going to share with you.

I like Anna Olson's heading for this recipe in her cookbook Fresh:

"A good potato soup can warm you even on the coldest day, especially when its
topped with bacon and cheddar, just like a baked potato."

Potato Soup with Bacon & Cheddar

Recipe from Fresh p. 136

Ingredients:

• 4 strips bacon, diced
• 1 1/2 cups chopped leeks, white and light green parts only
• 1 1/2 lb yukon gold potatoes, peeled and diced
• 5 cups chicken stock
• 1 tbsp chopped fresh thyme
• 1 cup full-fat sour cream
• salt & pepper to taste
• 1 cup grated old cheddar
• 2 tbsp chopped fresh chives or finely chopped green onion, for serving

Method:

1. In a large pot, cook the bacon over medium heat until crisp. Remove the bacon and set aside. Reduce the heat to medium-low and cook the leeks in the bacon fat until soft, about 5 minutes. Add the potatoes, chicken stock, and thyme. Cover the pot loosely, and simmer until the potatoes are tender, about 20 minutes. Remove from the heat and puree. Strain the soup through a sieve and return the pot to medium heat. Stir in the sour cream and season to taste.
2. Serve the bowls of soup garnished with grated cheddar, the reserved bacon, and a sprinkle of chives or green onions.

This soup is absolutely divine and I love how simple the ingredients are! Try it with these cheddar cheese biscuits and you're set!

Cheddar Cheese Biscuits

Recipe adapted from Better Home & Gardens New Cook Book

Ingredients:

• 2 cups all purpose flour
• 4 tsp baking powder
• 2 tsp sugar
• 1/2 tsp cream of tartar
• 1/2 teaspoon salt
• 1/2 cup shortening
• 2/3 cup milk
• 1 cup grated old cheddar cheese (or whatever cheese you like)

Method:

1. Stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening til mixture resembles coarse crumbs. Toss cheese with flour mixture. Make a well in the center, add milk all at once. Stir just until dough clings together.
2. Turn dough out onto lightly floured counter and knead gently for 10-12 strokes. Roll or pat dough out to 1/2 inch thickness. Cut with a 2 1/2 inch biscuit cutter, dipping cutter into flour between cuts. Transfer to ungreased baking sheet. Bake in 450F oven for 10-12 minutes until golden. Serve warm.

This is a delicious and comforting meal that will take the edge off the cold fall days! It doesn't really get much better than home made soup and biscuits - definitely the ultimate comfort food.

Happy Cooking my Friends!