Celeriac and Pear Soup

Ingredients

* 3 tablespoons butter
* 1 clove garlic, minced
* 1 shallot, minced
* 1 onion, chopped
* 4 celeriac (celery roots), peeled and cubed
* 1 carrot, chopped
* 3 stalks celery, chopped
* 1 large potato, peeled and cubed
* 8 cups vegetable broth
* 1 teaspoon crushed black peppercorns
* 1 teaspoon dried tarragon
* 1 teaspoon crumbled dried sage
* 1 tablespoon dried thyme leaves
* 1 tablespoon dried parsley
* 3 pears – peeled, cored, and chopped
* 1/2 cup heavy cream (optional)
* salt and ground black pepper to taste

Directions

1. Melt the butter in a large pot over medium heat. Stir in the garlic, shallot, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the celeriac, carrot, celery, potato, and 1 cup of the vegetable broth; cook and stir until the vegetables are heated, about 5 minutes before pouring in the remaining broth. Season with the pepper, tarragon, sage, thyme, and parsley; gently stir the pears into the mixture; bring to a boil. Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 20 minutes.
2. Remove the soup from the heat and allow to cool for 10 minutes; stir the cream into the soup. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with salt and pepper before serving.

Footnotes

*

*
Cook’s Note:
*
If the soup does not come out thick enough when blended, add flour to thicken to your liking.

Nutritional Information open nutritional information

Amount Per Serving Calories: 193 | Total Fat: 5.9g | Cholesterol: 16mg

Coconut-Tamari Mushroom Soup

Ingredients

* 2 cubes vegetable bouillon
* 6 cups boiling water
* 4 cups sliced fresh mushrooms
* 3 tablespoons dried wakame (brown) seaweed
* 3 tablespoons olive oil
* 3 cloves garlic, minced
* 2 (14 ounce) cans coconut milk
* 1/4 cup chopped fresh cilantro
* 1 lime, juiced
* 1 teaspoon tamari, or to taste

Directions

1. Dissolve the vegetable bouillon cubes in the boiling water, then stir in the sliced mushrooms; set aside for 20 minutes. Place the seaweed in a small bowl, and cover with warm water; set aside.
2. Heat the olive oil in a large saucepan over medium-low heat. Stir in the garlic and cook until softened, about 5 minutes. Strain the mushrooms from the vegetable broth and squeeze dry; reserve the broth. Stir the mushrooms into the pot; cook and stir until the mushrooms have browned and are tender, about 15 minutes. Pour in the coconut milk and reserved vegetable broth. Drain the wakame and squeeze out excess water. Add the wakame to the pot along with the cilantro, lime juice, and tamari. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer to let the flavors mingle, about 20 minutes.

Footnotes

*

*
Cook’s Note
*
Use a variety of mushrooms for a better flavor.

Nutritional Information open nutritional information

Amount Per Serving Calories: 251 | Total Fat: 26.1g | Cholesterol: 0mg

African Peanut Soup

Total carbs: 57 g

1 T. vegetable oil
1 whole garlic clove, chopped
1/3 cup tomato paste
2/3 cup creamy peanut butter
1/8 tsp. cayenne
4 cups chicken or vegetable broth

In a saucepan heat oil over moderate heat until hot but not
smoking and cook garlic, stirring, until golden, about 1
minute. Add tomato paste, peanut butter, cayenne, and 1/4
cup broth and stir until smooth. Stir in remaining 3 3/4
cups broth and simmer, covered, stirring occasionally, 10
minutes. Simmer soup, uncovered, 10 minutes, or until oil
floats to the surface, and skim oil.

Peanut Soup

2 tablespoons butter
2 tablespoons grated onion
1 stalk celery, thinly sliced
2 tablespoons flour
3 cups veggie broth
1/2 cup creamy peanut butter
2 tablespoons dry sherry
2 teaspoons lemon juice
1/4 teaspoon salt
2 tablespoons chopped dry roasted peanuts

In medium sauce pan, melt butter over medium heat.
Add onion and celery and sauté 5 minutes.
Stir in flour and mix until well blended.
Gradually stir in veggie broth.
Stirring to keep mixture smooth, simmer 30 minutes.
Remove from heat and strain.
Return liquid to heat and stir in peanut butter,
sherry, lemon juice and salt.

Heat through and serve garnished with chopped peanuts.

Makes: 4-6 servings.