Brazillian Shrimp Soup

This is SO yummy! Even Adalyn ate a ton! I had baguettes with it, and it was such a filling meal. :) 

Serves 4


Ingredients:
1 onion, chopped
green bell pepper, chopped
3 cloves garlic, minced
3/4 cup long-grain rice
1/4 teaspoon red-pepper flakes
1 3/4 teaspoons salt
1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
5 cups water
1 cup canned unsweetened coconut milk (Coco Manila brand is my favorite)
1 1/2 pounds medium shrimp, shelled and cut in half horizontally
1/4 teaspoon fresh-ground black pepper
1 tablespoon lemon juice
1/2 cup chopped fresh parsley or cilantro

Directions:

1. In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
2. Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
3. Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.

Notes: 

Variation: Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.

From: foodandwine.com

Alicia's Magical Healing Soup

Serves 2... but I double it and add plenty of extra veggies, so I always end up with lots of leftovers.

Ingredients

• 1/2 medium carrot, cut into large chunks
• 1/4 medium daikon, cut into large chunks
• 1/4 red onion, cut into large chunks
• 2-3 celery stalks, chopped
• 3-4 small broccoli florets
• 4 button mushrooms, sliced
• 2-3 trumpet mushrooms, sliced
• 1/2 medium leek, halved then cut into large chunks ans swirled in a bowl of water to dislodge any grit
  
• ginger juice to taste (grate about a 1" piece of ginger and squeeze out the juice with your fingers)
• Shoyu to taste
• 1 whole scallion, thinly sliced on the diagonal
• 1/4 bunch watercress, tough stems discarded
  
• Mochi, chopped or shredded (optional)
• Toasted nori pieces (optional)
  

Directions

Bring 3 cups of water to a boil in a large pot. Add the carrot and daikon. Reduce the heat to a simmer. Add the red onion, and cook for 2 to 3 minutes. Add the celery, broccoli, mushrooms, and leek. Add the ginger juice and shoyu to the broth to taste. Simmer until the vegetables are cooked through but still slightly firm, about 5 minutes. Add the scallion, and turn off the heat. To serve, ladle the soup into bowls. Top each serving with some watercress, mochi, and nori.


The kids LOVE this. It is very simple, but it does wonders for getting them to eat vegetables. I use the recipe for using up vegetables that I know are going to go bad within a few days. Try bok choy, lotus root, garlic, collards, kale, cilantro, tomato, potato. I've yet to find anything that didn't work. :)

Recipe from The Kind Diet by Alicia Silverstone. (I am loving trying all of these recipes, they call for a LOT of Japanese ingredients that are very easy to find right now.)

Cheesy Broccoli and Potato Soup

2 tsp. olive oil
1/2 onion, chopped
1 medium potato, peeled and diced into 1/2-inch pieces
3 cups broccoli, chopped
3 cups low-salt vegetable stock
1 cup reduced-fat Monterey Jack cheese, shredded

1. In a large stockpot, heat oil adn saute the onion for 5-7 minutes over low to medium heat. Add potatoes, broccoli, and stock; bring to a boil. Reduce to a simmer and cook, covered, for 12-15 minutes or until broccoli and potatoes are tender when pierced with a fork.

2. Either use a hand held blender to puree mixture and cheese in stockpot or remove from heat and allow to cool a bit. Pour the mixture and cheese into a blender; puree.
I'm definitely doubling or tripling this next time we make it. It disappeared extremely fast!! The recipe says it serves 4, but I'd say it is closer to 2 or 3.

Yummy Tortilla Soup

Serves: At least 4

Prep: 10

Cook: 25

INGREDIENTS

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 2 Cans crushed (or diced) tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 cup whole corn kernels, cooked
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro (I used dried)
  
• 2-3 boneless chicken breast halves, cooked and cut into bite-sized pieces
• crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions

DIRECTIONS

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, cilantro(if using dried) tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, chiles, beans, cilantro (if fresh), and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, sour cream, and chopped green onion.

Black Bean Soup with Crab and Andouille Sausage

Serves: 4-6
Prep: 15 minutes
Cook: 6 hours


Ingredients:

2 (15-ounce) cans black beans, drained
4 cups reduced-sodium chicken broth
1 (15-ounce) can diced tomatoes
1/2 pound diced andouille sausage
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 teaspoon ground cumin
2 bay leaves
Salt and ground black pepper
2 cups lump crabmeat, picked for shells and cartilage
1/4 cup chopped fresh cilantro leaves


Directions:

In a slow cooker, combine beans, broth, tomatoes, sausage, onion, celery, carrots, cumin, bay leaves, and 1/2 teaspoon each salt and black pepper. Mix well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Season, to taste, with salt and black pepper. Ladle into bowls and garnish with crab and cilantro.