Roasted Cauliflower Bisque

I’m back from another brief hiatus. In what feels like a blink of an eye, winter has snuck up on us here in the east coast. The sun goes down so early which means it is a gloomy drive back home. There is nothing better than a warm and creamy bisque that hits the soul satisfying spot! The natural creaminess of cauliflower  is the perfect base. Roasting it adds great nuttiness which is an ideal combination with garlic and thyme.

1 large head of cauliflower
1 large white onion, roughly chopped
5 garlic cloves, roughly chopped
2 tbsp olive oil
1 bay leaf
2 tbsps butter, unsalted
4 cups vegetable broth
1 cup water
1 tsp salt
1 cup light cream
1 tsp fresh thyme leaves, finely chopped
1/2 tsp freshly cracked black pepper
2 tbsp fresh chives, snip using scissors into 1/4 inch pieces
pinch of cayenne pepper (optional)

Preheat the oven to 425°F.

Cut the cauliflower into flowerets (1-inch pieces) . In a large non-stick baking sheet spread out the cauliflower, garlic, and onions evenly.  Drizzle a generous amount of olive oil, coat and toss gently. Roast for 35-45 minutes, until golden. Check once at the 30 minute mark and then add additional 5-10 minutes according to doneness.

In a soup pot, melt butter and add the bay leaf.  Mix in the roasted cauliflower mixture along with the salt and toss together gently.

Add the vegetable stock and bring the liquid to a boil. Cover and let simmer for 30 minutes over medium heat. The mixture will be thick, so add in the cup of water and mix well. Discard bay leaf and puree the mixture using a hand blender until smooth.

Stir in cream, cracked black pepper and thyme. Heat soup over moderate heat for 5 minutes until re-heated through. Serve warm with chives and a dash of cayenne pepper. The cayenne is optional, adjust according to your heat preference.

Spinach and Lentil Soup

Here is a simple yet delicious soup that highlights the classic spinach and lentil combination. Instead of using plain vegetable broth, I made my own version infusing it with a combination of indian spices that gives this dish an exciting complexity.

2 bags baby spinach (8 cups)
8 cups vegetable broth
1 cup moong aka mung dal (green gram dal), washed until there is almost no muddled water that washes out
1/2 tsp turmeric powder
1 tsp cumin seeds
1 dried bay leaf
1 cinnamon stick
5 cloves
3 tbsp coriander seeds
3/4 tsp red chilli powder (this gives a slight undertone of heat at the back of your throat. This is optional)
zest from one lemon
juice from one lemon
1/2 tsp + 1 1/2 tsp salt

Heat 8 cups of vegetable broth over medium heat in a dutch oven. Add cumin and coriander seeds, cinnamon, cloves and bay leaf. Let the broth come to a boil and drop the heat to medium and let it simmer for 20 minutes. Drain and pour the spiced broth back into the dutch oven.

In the meanwhile, in a heavy bottomed pan add the cup of washed/soaked moong dal along with 2 cups of water, turmeric powder and 1/2 tsp salt. Bring this to a boil over high heat. Then drop the heat to low and cook covered with a lid for 25 minutes. Keep checking on it every 5-10 minutes to make sure the water doesn’t overflow and the dal is cooking in a simmering boil. If the water is boiling over through the covered lid, then leave the lid very slightly open to let some of the steam escape. Adjust heat accordingly and complete cooking the dal completely.

Using a blender, puree the spinach in batches. You may need a few tablespoons of liquid to make a smooth puree. Use the spiced broth rather than plain water, it will add a lot of flavor. Pour the pureed spinach back in along with the spiced broth. Add the remaining salt and chilli powder. Mix evenly and bring this to a boil over medium heat.

Simmer the soup for 15 minutes until the spinach is cooked and goes from a bright green to a darker color. Now add the cooked lentils into the soup, mix well and let simmer for 15 more minutes. Add 1 tbsp of lemon zest, lemon juice and chopped cilantro. Let it simmer for 10 more minutes and turn off the heat.

Check if you need more seasoning. Serve with crispy croutons. It’s easy to make your own croutons – just cut the edges of any bread you have, spray it with butter spray and cut into 1/2 inch pieces. Spread on a baking sheet and toast in a 400 degree oven for 5 minutes, flip over and toast 5-6 more minutes on the other side. Carefully watch the bread, it can easily burn.

Spiced Lentil and Bean Stew

Inspired by the classic Ethiopian dish, and with my inclination towards indian spices came about this hearty and ‘warm your belly’ lentil stew. If you love earthy, warm spices, this will hit the right spot. Just the perfect bowl of dinner for the winter.

You will need:

3 cups lentils (regular brown or puy)
2 cans dark red kidney beans (pre-cooked)
1 bay leaf (fresh or dried)
1 large onion, finely chopped (yellow or white)
4 cloves garlic, finely chopped
2″ piece ginger, peeled and roughly chopped
1 tbsp vegetable oil
2 tbsp butter
2 large tomatoes, chopped ( for plum tomatoes, use 4)
1/4 cup tomato paste
4 cups vegetable stock (you can substitute with water)
1/3 cup cilantro, chopped
1 sprig, fresh mint leaves, roughly chopped
1 tsp salt
2 tbsp lemon juice

For the Spice mixture:
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp fenugreek seeds (optional)
1/2 teaspoon dried oregano
1/4 tsp cardamom (i use whole ones)
4 cloves
1/2 stick cinnamon
2 tbsp crushed red pepper
1/2 tsp salt

In a dry skillet, add all the above spice mixture  ingredients. Toast over medium heat for 3-4 minutes. Keep tossing making sure the spices don’t burn. Powder these ingredients in a blender along with the chopped ginger with no liquid. It has to be a dry powder. Frying whole spices and freshly grinding them adds immense flavor to the stew. If you don’t have access to fresh whole spices, as a substitute, you could use the pre-powdered version of all the above spices and just mix them together in a bowl.

In a large pot, add 6 cups of water along with the lentils and bay leaf. Boil the lentils for about 45 minutes. Around the 30 minute mark, check to see the doneness and adjust amount of water and cooking time accordingly. The lentils after 45 minutes, should be cooked but not mushy. It should be firm and al dente since it is going to cook a bit more while putting together the stew.

Drain the lentils, also drain the can of kidney beans and set aside.

In a large pot, add the butter and vegetable oil. Once the butter is golden brown, add the onions and garlic. Sauteé for 10 minutes until the onions soften.

Add the ground spice mixture and cook for 7-8 more minutes making sure the spice powder is mixed evenly.

Add the chopped tomatoes and salt , cook 5 more minutes.

Add tomato paste, mix well and then add the vegetable stock.

Simmer over medium heat for 25-30 minutes.

Now add the cooked lentils and beans, simmer 20 more minutes.

Check for salt, top with the chopped cilantro, mint, lemon juice and turn off the heat.

I prefer this stew just on it’s own with a little extra squeeze of lemon, but you could also serve it with your favorite bread.

Sweet Potato, Chickpea and Green Lentil Soup

This is a soup recipe adapted from BHG. The original recipe called for pumpkin, red lentils and chickpeas, but with sweet potatoes, green lentils (french puy lentils) and chickpeas in my pantry, I decided to improvise. The sweet potatoes and green lentils turned out to be a great substitute for the pumpkin and red lentils.

I also had sage in stock. Since I am a sucker for sage with sweet potatoes, I decided to fry the sage in butter first and then start the soup with the sage infused butter. The crispy butter fried sage also makes a great garnish.

I was quite pleased that I could make enough and share with friends at work. It turned out to be a great lunch perfect for that rainy day!

4 medium sweet potatoes, washed, peeled and cubed
1 32 oz can chickpeas
3 cups green lentils, dried ( I prefer using dried and cooking it in stock, rather than using pre cooked lentils)
1″ piece ginger, finely chopped
4 garlic cloves, finely chopped
1 large yellow onion, finely chopped
3 medium carrots, peeled and diced
3 large tomatoes, chopped
6-8 fresh sage leaves
3 tbsp fresh cilantro, finely chopped
1 dried bay leaf (optional)
1 tsp turmeric powder
1 1/2 tsp coriander powder
3/4 tsp cumin powder
4 tbsp butter
12 cups vegetable stock
2 tsp salt ( split into four 1/2 tsp quantities to be added in layers)
juice from 1 lemon

Melt butter over medium heat until it turns golden brown. Add sage leaves which will start becoming crispy after some spluttering. Remove sage and set aside.

In the sage infused butter left behind in the pan, add garlic, ginger and onions. Cook for 4-5 minutes until the onions are cooked translucent.

Add chopped carrots, 1/2 tsp salt and sauté for 5 minutes until the carrots just start getting tender. Add cubed sweet potatoes, chickpeas, 1 tsp salt, turmeric, cumin and coriander powders. Cook for 10 minutes until the sweet potatoes just start cooking.

Add chopped tomatoes, remaining 1/2 tsp salt and the sage leaves. Cook for 2 minutes and add the lentils, bay leaf and measured vegetable stock. Cover and let cook over medium heat for 40-45 minutes.

Uncover and check for doneness. The lentils should be perfectly tender (but not mushy), the sweet potato, chickpeas and carrots should also be tender yet hold their shape but will melt in your mouth into an explosion of flavors. Add chopped cilantro and lemon juice, turn off the heat and serve hot with any fresh baked bread of your choice.

I served the soup with pumpernickel bread and loved the combination of the smoky earthy soup with the deep and intense pumpernickel bread. The combination was perfect.

Roasted Garlic and Onion Soup

What could be possibly be better than a big bowl of soup with crusty bread on a snowed in winter night! Here is a light yet creamy soup with roasted garlic and onions. Infused with thyme and chives, it makes a perfect winter soup.

2 large sized garlic heads (use 4 if they are medium sized)
4 tbsp extra virgin olive oil
3 tbsp butter, unsalted
2 large onions, chopped
1 large potato, peeled and chopped into small pieces (1/2″ cubes)
1 tbsp crushed red pepper
6 cups vegetable stock
2 tbsp fresh lemon juice
1 cup half and half
1/3 cup heavy cream
1/2 tsp salt
2 sprigs of fresh thyme, strip the leaves from the stem and rough chop the leaves
3 tbsp chives, finely chopped

Preheat oven to 375F.

Cut off the tail end of the garlic to expose the bottom of all the garlic cloves. Place them in a baking tray, drizzle 2 tbsps of extra virgin olive oil over them and bake in oven for 45 minutes- one hour. Remove from oven and let it cool. Once cool enough to handle, gently squeeze the garlic into a bowl and it should separate from the skin very easily. Mash together and set aside.

Heat a soup pot and add the remaining 2 tbsp extra virgin olive oil with the 3 tbsp butter. Add the chopped onions and saute over medium heat for ten minutes until onions are golden brown. Add the potatoes and crushed red peppers and cook for another 5 minutes.

Add the roasted garlic, the vegetable stock, lemon juice and salt. Mix well, bring to a boil and cover the soup pot. Simmer over medium-low heat for 30 minutes until the potatoes are tender.

Add the half and half, cream, chopped chives and fresh thyme leaves. Heat through for 10 minutes and serve warm with your favorite bread.

Clear Noodle Soup

After an exhausting day, here’s what I made for dinner. I followed the same recipe as my Tortellini soup. I substituted thin rice noodles instead of tortellini. And I made I made a variation for a little heat.

Boil salted water, drop the rice noodles in, cook for 3-4 minutes, drain and set aside.

Make the soup following this recipe. Omit adding the crushed red pepper.

Instead of dried red chilli peppers, I fried garlic, jalapenos and cilantro in a tsp of oil and added into the soup just before serving.

Carrot and Ginger Soup

8 medium sized carrots, diced
1 onion, diced
2″ ginger piece,chopped
1 tbsp butter
1 bay leaf
1/2 tspoon red chilli powder
1/2 tsp coriander powder
3/4 tsp salt
4 cups vegetable broth
2 tbsp cilantro (garnish optional)

Melt 1 tbsp butter over medium heat in a soup pot. Add the ginger, onions and coriander powder and stir utnil the onions soften. Add red chilli powder and carrots let cook a minute.

Add salt, bay leaf, pour in the vegetable stock and bring this to a boil. Cover the soup pot and simmer over medium heat for 25 minutes until the carrots are cooked and tender. Uncover, remove the bayleaf carefully and blend the entire soup using a hand blender.

Serve warm garnished with cilantro.

This dish goes to Food In Color event hosted by Tongue Ticklers.

Black Bean-Cilantro Pilaf

1 cup Basmati Rice
3 tbsp butter
2 cloves garlic, finely chopped
2 jalapenos, finely chopped
1 red bell pepper, chopped in 1/2 inch pieces
1 green pepper, chopped in 1/2 inch pieces
1 cup black beans, rinsed and drained well ( I used canned cooked beans)
1 red onion, sliced thin lengthwise
1 cup vegetable stock (if you can’t find vegetable stock, you could use all water)
1/2 cup water
1/2 cup finely chopped cilantro
2 tbsp fresh lemon juice
1 tsp salt

In a large non-stick pan melt the butter over medium and add the chopped jalapeno and garlic. Stir for a minute and add in the onions. Cook until onions soften and start to slightly brown.

Add green and red peppers. Cook for 5 minutes until peppers just start softening. Add in the 2 cups raw rice and stir until the rice turns opaque. Add the black beans and salt and mix well.

After about 5 minutes of stirring the rice, add in the vegetable stock and water. Bring to a boil and then reduce the heat to low. Cover and cook on low heat for 20 minutes. After 20 minutes, check to see if all water is absorbed. As soon as the bottom of the pan doesn’t have any stock remaining when you stir the rice, turn off heat and let rice sit about 10 minutes.

Then remove lid and add the lemon juice and cilantro, fluff the rice with a fork and serve hot.

White Bean Soup

Although I love Michael Chiarello’s creations, I have always thought that they are time consuming. This  “Super-Tuscan” white bean soup however beats the norm. The basil topping completely sold me this dish and it is versatile enough to use on many types of soups and salads. I have tried to simplify and de-meatify it (yes I said de-meatify) for an easy weeknight meal. I also added a slight zing of spice to the soup itself and another layer of texture with asparagus tips that give a crisp bite to the creamy white bean soup.

1 13 oz can cannellini (Italian White) beans
1 yellow onion, quartered lengthwise
1/2 cup asparagus tips (Snip off the tips, around 1″-2″ from 1 bunch of fresh asparagus and save the rest for a pasta or salad later)
3 cloves garlic, minced or grated
1 bay leaf
4 cups vegetable stock
1 tsp salt
1/2 tsp red chilli powder
3 tbsp extra-virgin olive oil|

Basil topping:

1/3 cup extra-virgin olive oil
1 tbsp minced garlic
1 tsp dried red chilli flakes
1/4 cup fresh basil leaves, roughly chopped
1/4 tsp salt

To make the topping :

Heat the 1/3 cup olive oil In a small pan over medium-high heat. Add the garlic and cook, stirring occasionally, until it begins to turn golden brown. Add the red chilli flakes and cook for a few seconds, then add the basil. Cook until basil wilts , stir in the salt and set aside.

Heat the 3 tbsp olive oil in a soup pot over medium-high heat. Add the onions, garlic and red chilli powder. Cook until the onions turn translucent and soft, around 4-5 minutes.

Add the bay leaf, salt and beans mix well and cook for a couple of minutes. Pour in the stock, cover and cook for 20 minutes over low heat.

Uncover, carefully remove the bay leaf and blend this mixture until smooth using a hand blender. Add the asparagus tips to the soup, cook for an additional 5 minutes and remove from heat. Ladle into a soup bowl, top with a tsp of the basil topping and serve with parmesan crisps.

This dish goes to Food In Color event hosted by Tongue Ticklers.

Hearty Lentil Soup

This hearty, one pot meal is our lunch today. Sitting with a hot bowl of this soup watching a movie is just the comfort we need on this frigid cold day!

3 tbsp olive oil
1 yellow onion, chopped
4 large garlic cloves, minced
1 jalapeno, minced
1 carrot, diced
2 potatoes, peeled and diced
1 tbsp fresh sage, finely chopped
1 tbsp fresh rosemary, finely chopped
1 1/2 cups green/brown lentils( I use dried lentils, you could substitute with precooked and canned lentils )
2 tomatoes, chopped
8 cups vegetable broth
1 1/2 tsp salt
1/4 pound pasta (use any small soup pasta)

In a large pot over medium-high heat, heat the olive oil. Add the onion, jalapeno, garlic, carrot and sage and saute until the vegetables are softened, about 5 minutes. Add the tomatoes and salt, let cook for another 5 minutes until they just begin to breakdown. Add the potatoes and lentils and stir together.

Stir in the lentils, add the vegetable broth, salt, rosemary and simmer over medium heat, covered for 30-45 minutes until the lentils are tender. In the meanwhile bring a large pot of salted water to a boil. Cook the pasta around 2 minutes shy of package instructions because the pasta will continue to cook in the soup. Drain the pasta well and add to the simmering soup

Check for seasoning and add more salt if needed, stir well and serve warm with your favorite bread.

(Adapted from Williams-Sonoma)

Pine Nut-Parmesan-Basil Pilaf

I love pilaf/pulao dishes. I experiment a lot with flavor combinations and this is one such attempt, which was a success! The nuts, basil and parmesan that makes a great pesto or pasta accompaniment, added so much flavor to the rice.

It was also well balanced from the crunchy pine nuts, cheesy and salty parmesan, nutty toasted rice and the intense basil.

2 tbsp olive oil
1 cup long-grain white rice
2 tbsps crushed red pepper( I like a lot of spice, for a milder version use 1/2 or 1 tbsp)
1 1/2 cups vegetable broth
1/3 cup pine nuts
1 cup parmesan cheese
1/3 cup fresh basil, finely chopped
1/2 tbsp dry basil

In a large pan, heat the olive oil for 30 seconds and add crushed red peppers and rice. Over medium-high heat, stir continuously until the rice turns opaque and starts to turn golden and looks slightly toasted. Add the vegetable stock and bring to a boil.

When the stock starts to boil turn the heat to low, cover the pan and simmer for 20 minutes. Check to make sure all the liquid is absorbed. When it is, turn off heat and let rice sit for 5 minutes.

While rice sits, toast pine nuts in dry pan until slightly browned, about 2 minutes. Shake pan a few times and watch them closely so they don’t get too brown.

After the rice sits for 5 minutes, fluff with a fork, stir in parmesan cheese, chopped basil, and pine nuts and serve immediately.

I am entering this to Culinarty’s Original Recipes.

Tortellini Soup

The original recipe for this soup is from Mario Batali whose version is an all day long intensely painstaking version! Sherry adapted it into a simple chicken soup, which I have tried to further adapt into a quick and easy vegetarian soup. The soup is colorful, delicious and makes the kitchen smell lovely!

This is also in honor of Sherry, an avid blogger and a fellow foodie who recently passed away. This is for her and in memory of her.

1/2 pound tortellini
6 cups vegetable stock
1/2 cup carrots, sliced thinly lengthwise
8 asparagus spears, trim the woody ends and chop the rest into 2 inch pieces
1/3 cup basil, roughly chopped
2 cups baby spinach
1/2 tsp salt
1 tsp crushed red pepper flakes
1/2 cup grated parmesan

Bring a large pot of salted water to a boil. Drop the tortellini in and cook according to instructions.

In the mean while, in a soup pot, add the vegetable stock, salt, carrots and crushed red peppers. Bring this to a boil, cover and simmer for 20 minutes until the carrots are tender. Add the asparagus, basil and spinach to the soup and let simmer on medium heat for 10 more minutes.

Drop in the tortellini and serve with parmesan cheese on top if you wish.

I am entering this recipe to the “Winter Treat” Event hosted by Recipe Center.