The first time I ordered pumpkin soup was at a Thai Restaurant. A slight smile grew on my face from the first spoonful! My first thoughts were, ” amazingly delicious!” It was the coconut milk that embraced the pumpkin flavour so beautifully. I encourage you make pumpkin soup this FALLKETO recipe of 270 Calories per serving.
INSTRUCTIONS 1. Heat the oil in a large saucepan over medium-high heat Add the onions. Cook until the onion becomes translucent. Chop Garlic and let it sit for 7 minutes before adding to the saucepan. 2. Add ginger, curry paste and lemongrass. Cook until the stalk becomes soft before adding the pumpkin. 3. Toss the pumpkin in the oil and cook for 5 minutes. 4. Add the vegetable stock, garlic and bring to a boil before reducing the heat to low. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly. 5. Use an immersion stick to blend the soup until smooth, while adding the coconut milk.
Calories: 272 kcal Cuisine: vegetarian
RED CURRY PASTE ~ Home Made
Thai Red curry paste is a classic twist to the regular Pumpkin Soup. A perfect dish to welcome winter with open arms:- See recipe below
Thai Red Curry Paste Recipe
3/4 Onion, chopped
10 Fresh Red chillies , soaked in warm water for 10 minutes
4 cloves Garlic , roughly chopped
1 inch Ginger , or galangal, sliced
1 tablespoon Cumin seeds (Jeera)
1/2 teaspoon White pepper powder
1 tablespoon Lemon juice
Salt , to taste
Blend all ingredients together and refrigerate for up to 3 months
This mushroom soup is my very favorite soup! If you want a healthy life, mushrooms will elevate you! Skip the supplement aisle and pick up some mushrooms. An all-natural multivitamin and an antioxidant to fight viruses and a plethora of other age related ailments makes mushrooms a super food. A good reason to add mushrooms to your daily diet. The earthy, beef flavour of mushrooms is a favorite for vegans and an addition to Keto diets. Why is this mushroom soup so splendid? The answer is the porcini mushroom. Porcini mushrooms are tops in — F-L-A-V-O-R 🌶️ T-O-W-N .
Lady Kathy spent summers in Italy eating fresh fish & olives. She helped pick the large porcini mushrooms in the Italian alps for various dishes. Reminiscent of her childhood, Lady Kathy’s Porcini/ Mushroom Soup is a little bit of Heaven on earth!
INGREDIENTS DEHYDRATED Porcini mushrooms: 10 pieces (a handful) of dried porcini mushroom
FOR THE SOUP:
500 gm ( 2 cups) brown (cremini) mushrooms, washed and quartered
10 parsley (half bunch)
10 cilantro (half bunch)
1 red onion chopped
1 clove garlic
1 tbsp. quinoa (heaping)
3 tbsp. Olive oil
Salt & pepper
INSTRUCTIONS REHYDRATE Porcini Mushrooms
In a 500 ml (2 cups) measuring cup add the dried porcini and pour 400 ml (14 oz.) boiling water over the mushrooms. Let it stand for 30 mins. The porcini will relax and the trapped sand will fall to the bottom of the cup. After the porcini has cooled, take the porcini slices out of the measuring cup and place them in a 15/20 cm (6″ – 8″) diameter sieve. Rinse them under gently running water to make sure no sand is present on the slices -if needed.
In a medium size sauce pot put olive oil, onion, clove garlic, and sauté until onion turns golden.
Add cremini mushrooms, parsley, cilantro, and 700 ml ( 3 cups) water. Get it to a light boil. Throw out the clove of garlic.
Add 1 tbsp. quinoa, salt and pepper, continue simmering.
Throw the rinsed porcini slices into the simmering soup.
Line the sieve with cheesecloth or 2 sheets of paper towel. Hold it above the pot. Pour the porcini water slowly into the lined sieve so it drips into the soup. Leave the last half inch of water with the debris (if any) in the measuring cup and discard it.
Simmer for 15 mins
With a smaller sieve -or slotted spoon- take out the vegetables etc. and put into a food processor with bit of soup and purée.
Pour purée back into the rest of the soup and stir.
What are Porcini Mushrooms?
A rich, heady, meaty mushroom with a deeper and nuttier flavor than white, button mushrooms. Sold both fresh and dried, porcini mushrooms are prized in Italian and French cuisine. They vary in size from a medium to jumbo sizes – depending on the richness of the soil. These popular mushrooms (also known as king bolete or cèpe in French) are grown naturally in pine forests at the base of trees. Some of the porcini mushrooms may have white spots on them. That is a natural coloring from the skins of the mushrooms. It is not mold and is perfectly safe to eat. Note: Porcini, meaning “piglet” in Italian. Are you thinking truffles? I did not know that porcini mushrooms are regulated by the Italian gov’t, the same as truffles.
Cremini mushrooms are small- to medium-sized brown mushrooms that have an earthy, mild taste. While the difference in taste between white button mushrooms and creminis is small, some people find the flavor of creminis to be richer and more appealing.
FOOD TIP:Shiitake mushrooms are a good substitute for porcini mushrooms.(less earthy but similar meaty texture). A garlic farmer once told me that fresh is best-dried is second best. Microwaving and grilling are the best ways to cook mushrooms without slashing their antioxidant power. Complimentary additions to the soup are garlic, shallots, celery and roasted chestnuts.
Freezer friendly Mushroom soup is loaded with protein and fiber. Low in saturated fat, gluten free and easy to digest. Make a batch and freeze a few individual servings for an easy cup of soup!!
Garlic or Allium sativum, is part of the Alium family. Other family members are onions, leeks, shallots and chives. The sharpness of raw garlic, the savoriness of roasted garlic packs a major punch of flavor.
“Raw garlic is most beneficial, since heat and water inactivate sulfur enzymes, which can diminish garlic’s antibiotic effects.” published by Lee Holmes, Heal Your Gut
Garlic has great flavour and health benefits. Garlic is used for building the immune system, fighting colds and flu! The famous Louis Pasteur first discovered that garlic kills bacteria. As a topical, garlic mixed with jojoba oil (or mineral oil) is used as an ointment for itchy, dry skin.
Marchand Lamarre, Ontario Garlic Farmer
Ask The Expert
Marchand highly recommends treating your garlic as a garnish. Garlic should be peeled and minced gently. Allow 5-10 minutes for the sulphur compounds to oxidize, this is when Allicin is formed. Allicin contains all the therapeutic and health benefits of fresh garlic. Avoid putting garlic directly in hot oil, this will destroy the Allicin. Instead add the garlic later in the cooking process. The garlic flavours will be enhanced and Allicin will not be lost.
We are proud Ontario farmers located in Kawartha Lakes and Haliburton.
We specialize in growing more than 25 varieties of premium seed garlic. All of our garlic is planted and harvested by hand. This quality control measure ensures only the best product is available for our customers.
To lean more about locally farmed garlic and buy online: please go to garlicloves.com
Three Most asked Questions: Why did you start Garlic farming?Ans:Garlic is a hardy plant that can withstand a wide temperature range, poor soils, and minimal inputs. I also consider it a plant with some of the greatest health benefits you can grow in Ontario. When considering the multiplier effects of planting garlic, It is possible to grow a lot of garlic in a short period of time (if you don't eat it all). Garlic is also a staple within so many cultures, thus appealing to so many target markets.Q2: When should you plant garlic?Ans:It is paramount to start growing garlic from a reliable source, disease free, clean seed stock. Garlic is usually planted in the fall, near the end of October. Each bulb is 'cracked' into individual cloves. Cloves are planted 3-5 inches deep and about 8-10 inches apart. Cover with mulch and leave in the ground over winter. The plants will sprout early in the spring and harvest comes late in July when half of the plants leaves have turned brown. Q3 Where is the best place to store my garlic?Ans: Garlic should never be stored in the fridge. This will only encourage the cloves to sprout. I recommend a cold storage room if you have one, lots of air circulation, consistent temperatures around 5 to 10 degrees Celsius and low humidity around 34 to 42%. In the kitchen, we usually keep a two-week supply of bulbs on the counter out of direct sunlight. Extra stock is kept in the cold cellar.
1 tsp sea salt -with added iodine (thyroid protection)
Pre-heat the oven to 175 C / 345 F.
Slice off the tip of each garlic bulb to expose the cloves Drizzle olive oil. Wrap in tin foil, place on baking tray cut side up for 35-40 minutes. Note -oven timing: Every oven is different. Make sure you can easily slip the garlic cloves from the head. Blend garlic with some stock in a food processor until smooth). You may use raw garlic* instead of roasted. (Raw garlic is preferred.)
Saute onion in coconut oil for about 5 minutes, or until translucent. Add the stock , turmeric, pepper, cumin, vinegar (or lemon juice), tamari, red pepper flakes and blended garlic. Reduce heat to low-medium.
Chop potato, add to blender ( magic bullet -or wand ) and puree. Hint: Add the lemon juice to the potato to prevent oxidization.Then, quickly add to your soup.
Reduce the heat further to simmer, uncovered for about 15 minutes.
Added coconut milk, salt and stir thoroughly. Serve immediately with croutons. Add your own toppings like mushrooms or crispy capers (my favorite).
GARNISH: Chives, parsley, croutons, crispy capers [ Submerge capers in oil and microwave about 5 minutes until dark in color for a crispy topping ].
The garlic flavour in the soup wasn’t overpowering. The flavour is mellow, sweet and nutty. Turmeric gives the soup its golden colour. (Add a pinch of saffron for a richer golden colour.)
* Raw garlic -mince gently and allow to sit for 5-10 minutes, for sulphur to oxidize, before adding to the hot soup …garlic tip provided by Marchand Lamarre
** Coconut milk – If the spices are too strong, add the coconut milk until you find a good balance to your palate.
GARLIC TONIC SOUP
1 head of raw garlic. Once you have minced the garlic and let sit for 10 min. All that beautiful Allicin full of antibacterial, anti-parasitic, anti-fungal and anti-viral properties is ready for consumption. It should then go directly into the blender with the rest of the of warm stock. Add salt, pepper and turmeric. You may want to add cayenne pepper (boosts metabolism), red pepper flakes or minced ginger. [Serves one or 2 people]. To your base garlic soup, add cooked vegetables such as carrots, pumpkin, cauliflower, broccoli or zucchini ( puréed or chopped). Any left over veggies would be welcomed. Be creative.
Raw Garlic is a Super Food!
Consuming raw garlic with warm water in the morning can bring such effects and gives a refreshing feel. It enhances the proper functioning of your metabolic system. 1. Aids in weight loss 2. reduces Cholesterol levels 3. Controls Blood sugar, 4. Eases digestion 5. Antibiotic properties 6. Detoxifier 7. Improves bone strength
This is my new favorite soup! Have you ever had collards? Today, I am featurIng this neglected super food: collard greens!
If you are a Southerner (U.S.), you probably have ‘traditional’ collard greens and black-eyed peas on New Years day to bring abundance and good fortune 🍀 to your New Year! 🎉 Join me for a visit to Flavor Town in the soup factory!
1-2 bunches of collard greens ( You decide how much you want – more is good)
3-4 red onions
5 cloves of garlic
3 tablespoons of olive oil
1 tsp. chili powder
1 tbsp. smoked paprika (heaping)
2 tsp cumin seeds (smash, do not grind)
1 tbsp. cinnamon (heaping)
10-15 green or white cardamon pods*
2-3 cans chick peas (drained: 14-16 fl oz)
1 can crushed tomatoes** with 2 (tomato) cans of water
3 tsp pink Himalayan salt
A handful of chopped cilantro ( or parsley) about 1/2 cup
Assemble and mix your dry spices in one bowl Rinse and chop collards (Rip or cut out the hard center stem)
Add oil to your dutch oven (or heavy pot). Then add chopped onions, heat until translucent. Add chopped garlic and blend quickly.
Add spices and mix well with onions and garlic [ add more oil if ingredients start to dry up ]. You want to mix the spices with the onion for optimal flavor.
Add 2 cans of drained chick peas
Add chopped collards
Add 1 can of tomatoes + 2 cans of water. (more water if soup looks more like a stew)
Bring to a boil, then simmer for 15 minutes.
Add pink salt and chopped cilantro in the last 5 minutes of cooking.
Optional: Add about 1 tsp. of fresh thyme, rosemary and/or 1/4 tsp hot pepper flakes for added heat Add these additional spices in the beginning with sauteed onions.
More Vegetables:- Add 1, 2 carrots and/or a handful of mushrooms. I do add extra veggies (If they are in the house).
Chick pea substitute:- Use white navy beans, cannellini beans, lentils, or black-eyed peas or a blend of various beans.
Collard substitute:- Swiss chard or kale, (or spinach).
FLAVOR BOOST: 1/4 to 1/2 tsp of Maggi chicken powder, or 1 cup of homemade stock! I do add Maggi powder – I call it Maggi Magic!
Chick peas (garbanzo beans) are very high in protein. Good choice to reduce high blood pressure, reduce wrinkles, weight loss and much more.
* TIP1: Gently pound dry cardamom with a mortar and pestle. Then, remove most of the pod casing with a sieve or by hand. Keep pod casings for stock or when boiling rice. ** TIP2: Use POMI tomatoes (or San Marzano tomatoes). Order online or check at Costco, your supermarket or Italian grocery stores.
PRECAUTION: Eating chick peas, may make you bloat or get a stomach ache. Instead, use white navy beans or broad (fava) beans. Fava beans are good for the immune system and improves bone density. (Info provided by my biologist neighbor)
SALT TIP:When salt is added to food early in the cooking process, it tends to break out the water in the vegetables being cooked. To retain moisture and flavour from the spices, salt is added at the end. Also, adding salt early tends to make the chick peas hard.
If you like this recipe and make it, snap a photo send it to me, or, share it on your social media. I can check it out and leave a comment! 😀
Hungarian Goulash (Gulyás) is easy to make! A few simple ingredients are transformed into an incredibly flavored soup. The word Gulyás means Herdsman or COWBOY. Simmering soup over the camp fire became a standard herdsman’s dinner in Hungary.
This authentic recipe is from my Hungarian neighbor. It was handed down to her from her grandmother.
In a cast iron pot brown onion ‘half way’ in the oil (lightly limp). Then add 4 garlic halves. Brown until golden colored.
Add caraway seeds (a must have!) and stir.
Add beef cubes. Stir until beef is brown and caraway seeds are nicely distributed.
Add 2 cups of water
Add: tomatoes, bell peppers, tomatoes paste, Hungarian paprika, salt, black pepper, and or chilli pepper.
Add water so that it covers the beef by 2 inches. Cover the pot and cook at medium heat (barely boiling) for 2 hours. (Note: You can place the dutch oven directly in the oven at low heat: 325°F, 160°C.)
Check after 1 hour and stir. Cook until beef is tender. Approx. 1 more hour.
Add water if the level of the liquid falls an inch.
Put in carrots and cook for 20 mins. 2.5 hours cooking time in total.
Alternative cooking methods: (1) Pressure cooker: Time: 1 hour 10 min. (2) Slow cooker: Cook Time: 8 hours. Storage: Frig. : 5 days, Freezer: 3 months. OPTIONS: Serve over noodles, mashed potatoes, rice or spatzle.
This makes a very large pot of soup! If you’d like to freeze some of it, do it before adding the carrots (vegetables)!