I made this recipe and loved it. The mildly complicated part was finding asafoetida, but that’s because I wasn’t expecting it to come in a bottle like aspirin does.
I’ve modified an indian recipe for cauliflower soup here. It’s got a lovely dark caramelized flavor from the cumin and roasting, plus it’s a good source of vegetables and makes a nice non-meat side.
1 head of cauliflower, cut into small florets (or two bags of frozen, thawed)
1 onion, cut into quarters
3-6 garlic cloves finely chopped (or a heaping tablespoon paste or mince)
1-2 stalks of celery, chopped or in thin slices
1 Idaho/Russet potato (or use mashed potato flakes, 1/3 cup)
4 cups stock or Bouillon (Vegetable or Chicken)
5-6 basil leaves (or 2 teaspoons dried)
1 teaspoon cumin powder
½ cup milk
Salt and pepper to taste
Toss onion and cauliflower in a tbsp of oil. Roast in the oven at 400 degrees for 20-40 minutes (frozen is more like 20, fresh is more like 40). When the edges of the vegetables are browned but not black and the center has softened (but not mushy), the vegetables are cooked!
Add roast vegetables to a stock pot. add celery and garlic; saute till browning (if using garlic paste, just heat till pungent). Add cumin and let it toast in the pan for a minute or so, till the fragrance blooms. Add stock, potatoes, basil and black pepper. Bring to a boil and let simmer till potatoes are fully cooked and soft.
Blend soup into a fine puree using a food processor, blender, or hand mixer (Those are listed in order of preference for getting the right even texture. You may need to let the soup cool some before blending, depending on your hardware. Don’t slosh, splash or sling hot soup on yourself!)
Add milk, stir to mix and taste for salt level (saltiness will depend on the saltiness of your stock or bouillon option). Add salt to taste, which is usually a good couple pinches as extra. Adjust the thinness or thickness of the soup. If you want it to be thicker, add a little mashed potato flakes. To thin, add more stock or water. Taste, adjust salt and pepper if needed.
EAT IT. If you want to fancy your presentation up, A line of cracked Black pepper across the center with some shiffenaded basil leaves and finishing olive oil does the trick
Serves four to six, depending on how main or side dish you’re using it.
nutrition facts for the whole recipe (1 serving on this equals the whole batch). If splitting into for servings is 420 calories per serving!
This recipe is super delicious. I kind of mashed it together out of some other recipes that I don’t recall the source of.
1 lb sweet Italian sausage, finely chopped or crumbled
6-8 baking potatoes, diced. You’re probably supposed to skin them but I don’t.
1 yellow onion, finely chopped
1 heaping tbsp minced garlic
1/2 tsp basil
1/2 tsp oregano
1 bay leaf
6 cups chicken broth
1 cup heavy cream
Brown sausage in pan with onions and garlic (if you don’t have time for this step just add them to the bottom of the crock pot). Drain. Add to crock pot.
Add chopped potatoes. You should have enough to fill the crock pot.
Add basil, oregano, and bay leaf, then pour chicken stock on.
Cook low 8 hours.
After 8 hours, mash up the potatoes with a masher. If you don’t have a masher, use a big spoon and do your best. Smushing them against the sides works well.
Once mashed, add heavy cream and stir until evenly combined.
Cook on high for 20 minutes, mashing occasionally.
Salt and pepper to taste and serve hot. I recommend with cheddar cheese or French bread. Or both.
Notes: Instead of sausage you can make this with bacon and it is also delicious.
So, frozen turkey, from time to time, is quite a lot cheaper than chicken. And Seish LOVES turkey. But then you end up with pounds and pounds of turkey and no idea what to make with it. So we started making this recipe. Actually, Seish did, because it’s easy to remember, easy to make and fool proof. Also, lazy. It’s as lazy as you want it to be.
If you want this, but you don’t have a half-eaten turkey lying about the house, your probably better off just buying some chicken instead. It’s also good that way, and dark meat chicken works good and is cheap cheap. You can use whole-meat or ground meat or old meat or canned meat!
Then you buy a seasoning packet for “white chicken chili.” It’s in the aisle with the gravy packets and taco seasonings and beef stew pouches and stuff. Also get some great northern beans. For cost effectiveness and a lot of volume, starting with dried is good (you will need two or three packets of seasoning if you intend to cook the full pound of beans). For fast and lazy, you can pick up a can of pre-cooked great northerns (one can per packet of seasoning).
THEN! Cook beans and add meat! Add seasoning! If you’re feeling fancy, adding a sauteed yellow or orange bell pepper is awesome too. If you went with dried beans, you will need to add more salt (canned beans are already salted, but beans NEED SALT or else they taste like crap).
PRETTY MUCH IT. Also, TASTY.
On behalf of Jesus (from The Multi Cultural Cuisine of Trinidad and Tobago and the Caribbean from the Naparima girl’s High School Cookbook)
2 strips bacon
1/3 cup diced onion
2 cups diced breadfruit
1/2 cup diced carrots
1 tsp minced garlic
2 tsp salt
1 cups boiling water
1 large sweet pepper, diced
1 cup canned kernel corn
1 1/2 cups milk
chopped parsley or spring onion for garnish
Chop and fry bacon until light brown; add onion and cook until tender.
Stir in breadfruit, carrots, garlic, salt and boiling water; cop until vegetables are tender.
Add sweet pepper, corn and milk and cook for 5 minutes.
Sprinkle chopped parsley or spring onion on hot soup to serve.
Posted on behalf of Jesus (from The Multi Cultural Cuisine of Trinidad and Tobago and the Caribbean by Naparima Girl’s High School Cookbook)
12 dashen or callaloo leaves (can substitute about 1 lb of spinach)
1/4 lb salted bef or salted pork or 1/2 lb seasoned chicken feet.
4 stalks of chive
2 sprigs thyme
1/2 cup chopped onion
1 tsp minced garlic
2 crabs, cleaned and broken into pieces
1 whole hot pepper (optional)
2 cups coconut milk
2 cups hot water
1 tbsp cooking butter
(callaloo) strip stalk and midrib from the leaves. Wash and cut the leaves and soft stalk.
Soak and cut salted beef or salted pork in bite size pieces.
Cut okra, chives and thyme in small pieces.
In a large pot or skillet put callaloo leaves, salted meat, okra, chive, thyme, onion, garlic, crab, pepper, coconut milk and water.
Bring to a boil, reduce heat, cover and simmer for 30 minutes or more until everything is soft and cooked.
Remove hot pepper, swizzle or beat with hand beater.
Add butter and stir well.
Adjust salt and pepper.
Serve as a soup or accompany with rice.
Sweet Potato Soup with Miso and Ginger
makes about 2 quarts
1 large onion, chopped
4 cloves of garlic, minced
1 2-inch chunk fresh ginger, peeled and thinly sliced – about 1/4 cup
3 large sweet potatoes, about 2 1/2 pounds – peeled and cubed
3 tablespoons light miso
4 cups chicken or vegetable broth, or water
1 cup whole milk
Salt and pepper
Cook the onion and garlic in the olive oil until soft and translucent. Raise the heat a little and add the ginger. Fry until the ginger is fragrant, but don’t let the onions and garlic brown at all. Add the sweet potatoes and miso and continue frying a bit, then add the broth or water. Bring to a simmer then cover, turn the heat to low and let it cook for about 25 minutes, or until the sweet potatoes are soft. Take off the heat and puree in a blender or with an immersion blender.
Return to the heat and warm, whisking in the milk and salt and pepper to taste. If it’s too thick, whisk in a little extra milk until you get the consistency you want.
I cooked it without milk, and it wasn’t the best. But after discussion with my father as to the cooking methods, I may have overheated the miso, since it is apparently a very sensitive food. Next time I will try adding the miso as soon as it reaches a simmer, and add about a half tablespoon more.
I will also be reducing the onion by half, and doubling the garlic, since the onion really overpowered everything else.
The one thing I should have done was to put the soup through the blender before serving, since the texture is a little off-putting visually, and the garlic and ginger didn’t mix well throughout.