Tag: soup

Creamy Mushroom + Quinoa Soup by Gordon Ramsay

Creamy Mushroom + Quinoa Soup


If there’s one thing to know about me, it’s that I love soup. I could probably eat it every day, especially in the fall and winter, and I have enough soup recipes to fill a book (maybe even two!). This creamy mushroom and quinoa soup is one of my new favorites. It’s warm and hearty, with tons of nutrition. Even better, this vegan mushroom soup is entirely plant-based!

Creamy Mushroom + Quinoa Soup 2
Creamy Mushroom + Quinoa Soup is a cozy winter meal

You’re going to love this healthy mushroom soup recipe, I just know it! It’s basically the perfect soup for a rainy fall day: warm and cozy with tons of texture and flavor to keep things interesting.

Just like my super popular chicken and cauliflower rice soup, this quinoa soup gets is enriched with coconut milk. This gives the broth a luxuriously silky texture and creamy flavor while keeping the recipe entirely plant-based.

an overhead view of the ingredients needed to make mushroom and quinoa soup, include mushrooms,  quinoa, carrots, coconut milk, broth, fresh herbs, and spices
Ingredients for making creamy mushroom soup with quinoa and carrots

Ingredients for Homemade Mushroom Soup with Quinoa

This recipe relies on nutritious kitchen staples to give it tons of flavor. This is great because if you keep a well-stocked fridge, you’ll be able to throw this healthy soup recipe together any time a craving hits!

To make it, you’ll need:

  • Mushrooms. You can use either white mushrooms or cremini mushrooms in this soup, so grab whichever you’re in the mood for.
  • Quinoa. If you’ve never tried quinoa in soup before, you’re going to love it — it has so much texture and it doesn’t break down or get soggy like rice can. For the best results, cook the quinoa separately and stir it in at the end. That way it doesn’t soak up all of the broth and make your soup too thick.
  • Carrots. I like to use pretty big pieces of carrot in this soup for added texture. (In case you haven’t noticed yet, this soup is all about texture!) The larger pieces mean it will take a little longer to cook, but I think it’s worth it. If you’re in a rush, you can cut the carrots into coins so they cook faster.
  • Onion and Garlic. What recipe is complete without them?
  • Canned Coconut Milk. This is where the magic happens. You’re looking for canned coconut milk here, not refrigerated coconut milk beverage like you’d pour onto a bowl of cereal. Shake the can well before opening it in case the solids have separated from the coconut water. Once you add the coconut milk, don’t return the soup to a boil as this can cause it to separate and curdle.
  • Vegetable Broth. This will form the base of your soup. I always keep a few cartons in my cabinet, but Better Than Bouillon works in a pinch. You can buy it online or in most grocery stores. Trader Joes also makes their own version which is also really good.
  • Cornstarch. This helps thicken the broth and give it a silky texture. It also helps stabilize the coconut milk and helps prevent it from breaking down.
  • Lemon Juice. For that bright pop of flavor every soup needs! If you don’t have a lemon on hand, you can also use a teaspoon of apple cider vinegar.
  • Dried Herbs. I love adding dried crushed rosemary, thyme, and red pepper flakes to give this hearty soup recipe fons of flavor. Crushed rosemary has a nice texture than regular dried rosemary, so it doesn’t feel like you’re eating pine needles. If you only have regular rosemary, you can use a knife to finely dice it until it has the consistency of ground pepper.
a bowl of cooked quinoa
Cooked quinoa adds lots of texture to soups without getting soggy

Cooking with quinoa

Quinoa is great in everything from soups like this one. You can also use it as a base for grain bowls, a filling for stuffed mushrooms or peppers, or even as a gluten-free breading for chicken fingers! If you haven’t tried it yet, I highly recommend it.

While often used as a grain, quinoa is actually a seed from a plan native to Peru. It’s related to beets, chard, and spinach — but it definitely doesn’t taste like any of them!

Quinoa is a good source of protein, iron, and fiber, and is often called a superfood for its robust nutritional profile.

In nature, quinoa seeds are coated with bitter substances called saponins. These help keep the plant safe by deterring animals from eating them as well as protecting them from bacteria, fungi, and viruses.

Removing saponins from quinoa

These saponins are extremely bitter and can leave you with an upset stomach. Luckily, they can be removed easily by rinsing the quinoa well before you cook it.

To remove the saponins, add the quinoa to a fine mesh colander and place it under running water. Swish the quinoa around to help loosen it up and ensure the water flows between each seed. It will look foamy and cloudy at first, but once the quinoa is thoroughly rinsed, the water will be clear.

A lot of commercial quinoa these days is sold pre-rinsed, but it never hurts to give it a good rinse just in case. I accidentally bought unrinsed quinoa once and didn’t rinse it myself — trust me, I’ll never make that mistake again!

a spoon full of quinoa and mushroom soup above a bowl of soup

Can I use lite coconut milk instead of full fat?

Coconut milk is a great way to add a creamy element to dairy-free soup recipes but a lot of people ask if they can use lite coconut milk instead so cut calories and far.

Here’s the deal: Lite coconut milk is just watered down coconut milk.

Seriously! Look at the nutrition label and you’ll see the ingredients are just coconut milk and water. Some brands will also add gums and stabilizers to make it resemble the texture of full-fat coconut milk, but those can throw off both the flavor and texture.

Does putting watered-down coconut milk in your soup sound good? It would be like adding skim milk instead of cream! It will just water it down and dilute the flavor.

Of course, you could use it and then boil the soup down the make it thicker, but at that point you could have just started with a smaller amount of full-fat coconut milk in the first place since you’re basically just cooking the water back out of it.

Lite coconut milk definitely has it’s place, but you can make it yourself by adding water to full fat coconut milk. You’ll end up getting twice the amount for the same price.

TLDR? Just use full fat coconut milk. Your taste buds will thank you.

Also, be sure not to confuse coconut milk with coconut milk beverage, coconut cream, or cream of coconut. Here’s a great article outlining the different types of canned coconut that are available.

overhead view of two bowls of mushroom and quinoa soup
Serve this creamy soup on its own or with crusty bread and a green salad

More healthy soup recipes you’ll love:

Creamy Mushroom + Quinoa Soup

Creamy Mushroom + Quinoa Soup

Yield:
4 servings

Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Ingredients

  • 1 Tablespoon olive oil
  • 1 yellow onion, diced
  • 4 – 5 garlic cloves, minced
  • 8 ounces fresh white or cremini mushrooms
  • 2 carrots, cut into 1.5-inch pieces
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried crushed rosemary
  • 1/4 teaspoon red pepper flakes
  • 2 Tablespoons cornstarch
  • 1 cup full fat coconut milk (canned)
  • 3 cups vegetable broth
  • 1/2 cup cooked quinoa
  • 1 teaspoon lemon juice
  • Fresh parsley for garnish, if desired

Instructions

    1. Heat the oil in a saucepan over medium heat; add the onions, garlic, and pinch of salt. Cook until they being to soften, 3-5 minutes.
    2. . Add the mushrooms, carrots, thyme, rosemary, and red pepper flakes; cook until the vegetables begin to soften, about 5 minutes.
    3. Stir in the cornstarch.
    4. Pour in the broth and bring the soup to a boil. Cover and let simmer for 10-15 minutes, or until the vegetables are very soft.
    5. Stir in the coconut milk and cooked quinoa.
    6. Stir in the lemon juice. Season to taste with salt and pepper. Garnish with fresh parsley, if desired.

Nutrition Information

Yield 4

Serving Size 1

Amount Per Serving

Calories 232Total Fat 16gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgCarbohydrates 20gFiber 2gSugar 4gProtein 5g



Red Curry Chicken & Pumpkin Soup – Winter (Squash) is Coming by Gordon Ramsay

Red Curry Chicken & Pumpkin Soup – Winter (Squash) is Coming


Every year, someone, somewhere, decides to make some type of pumpkin recipe “from scratch,” and so they buy one more than they need, and after the Jack-o’-lanterns have been carved and candled, they cut, seed, peel, and prep this extra one, only to be thoroughly disappointed with the… to read the rest of Chef John’s article about this Red Curry Chicken & Pumpkin Soup recipe, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Red Curry Chicken & Pumpkin Soup!

And, as always, enjoy! 


If you want more information about why the blog format has changed, and why we’re now offering complete written recipes, please read all about that here. 


CROCKPOT HAM AND BEAN SOUP by Gordon Ramsay

CROCKPOT HAM AND BEAN SOUP


Crockpot ham and bean soup made easy with a ham bone, dried beans & vegetables. Simple & flavorful slow cooker recipe that uses leftover ham and pantry ingredients.

Easy Crockpot Ham and Bean Soup recipeThis is quite possibly the best ham and bean soup recipe that I know of. Of course, I’m a little biased towards it, but I’m sure that once you try it, you’ll see what I mean. It’s super simple to prepare and after a few hours of cooking, this slow cooker ham and white bean soup tastes (and looks) incredible.

What is Crockpot Ham and Bean Soup?

This ham and navy bean soup is a simple broth soup filled with shredded or chunked ham, a few veggies and a lot of those white beans we like. Every bite is packed with protein, flavor, and blend of texture that work well with one another. You can use leftover holiday ham to create this simple soup recipe or buy ham for the occasion, either way- it’s worth it to try.

Easy Crockpot Ham and Bean Soup recipeCrockpot Ham and Bean Soup Ingredients

-Ham bone: You can use 1 ham bone with ham or 2 smoked ham hocks depending on what you have on hand.

-White beans: We need 1 pound great northern beans or white beans, sorted and washed.

-Carrots: With 3 shredded carrots we can add more vibrant colors to the pot. They also add a little sweetness and flavor as well.

-Celery: We need 2 stalks of celery (diced) to add a little green and texture.

how to make Easy Crockpot Ham and Bean Soup recipe-Onion: One diced onion will help to add some great aroma and flavor.

-Water: Creating our own flavorful broth, we need to start with a base of water. You’ll need enough to cover the ingredients in your crockpot, so this amount may vary.

-Salt and Pepper: This is added to taste.

-Leftover Ham: We need any leftover ham that you have, cubed up and tossed into the soup. You can also cut meat off of the ham bone when we finish cooking.

how to make Easy Crockpot Ham and Bean Soup recipeHow to Make Crockpot Ham and Bean Soup

Place your ham bone or ham hock in the crock pot. Add the beans, carrots, celery and onion on top.

Cover the beans and ham bone with water. As it cooks, this will become a naturally flavorful broth.

Turn the crockpot on high and cook for 6-8 hours or until the beans are tender.

Take the ham bone out of the pot and then remove all of the ham from it. Shred or dice the ham and then return it to the pot.

Season the soup with salt and pepper to taste.  Serve & enjoy!

Easy Crockpot Ham and Bean Soup recipe

Easy Crockpot Ham and Bean Soup recipe

Crockpot Ham and Bean Soup

Crockpot ham and bean soup made easy with a ham bone, dried beans & vegetables. Simple & flavorful slow cooker recipe that uses leftover ham and pantry ingredients. 

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Course: Main Dish, Soups & Stews

Cuisine: American

Keyword: Crock Pot Ham & Bean Soup

Prep Time: 5 minutes

Cook Time: 8 hours

Total Time: 8 hours 5 minutes

Servings: 8

Calories: 171kcal

Ingredients

  • 1 ham bone with ham or 2 smoked ham hocks
  • 2 cups ham cubed
  • 1 lb great northern beans or white beans, sorted and washed
  • 3 large carrots, shredded
  • 3 stalks celery, diced
  • 1 onion, diced
  • Water or chicken/ vegetable broth, if you prefer
  • Salt and pepper to taste

Instructions

  • Place ham bone in the bottom of the crockpot. 

  • Place beans, carrots, celery, and onion in the pot.  

  • Cover beans and ham bone with water.  

  • Turn on high for 6 to 8 hours until beans are tender.  

  • Take ham bone out of the pot and remove all ham. 

  • Shred or dice ham and return it to the pot.

  • Season with salt and pepper if needed.

Notes

Tip: Beans can be soaked overnight, then drained before adding to the crockpot.  This will shorten the cooking time. 
May be stored in the refrigerator for 7 days.

Nutrition

Calories: 171kcal | Carbohydrates: 16g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 448mg | Potassium: 467mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4578IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 2mg

Easy Crockpot Ham and Bean Soup recipe

How do you thicken ham and bean soup?

To thicken soup, ladle out 2-3 TBSP broth from the soup. Stir in 1 TBSP cornstarch. Return broth to soup and stir. Replace lid on slow cooker and let cook until thickened to desired consistency.

You can always take a cup of soup and run it through a blender or food processor until creamy. Then return it to the pot and stir it in. While the appearance will change, the texture changes as well. The crushed beans will help to make the soup feel thicker without any additional ingredients.

Do I need to soak beans if cooking in slow cooker?

You don’t have to soak the beans, but you could. With soaked beans you can reduce the amount of actual cooking time. Whether you choose to soak or not is up to you, just make sure you don’t skip the wash and sorting beans step because that will help to remove dirt, rocks, and other debris that end up in dried beans.

Easy Crockpot Ham and Bean Soup recipeCan I freeze ham and bean soup?

You can. This soup is freezer friendly. I recommend storing cooled soup in freezer-friendly containers for up to a few weeks. Then, thaw and cook or put it in a pot on medium/low until it’s cooked through.

Crockpot ham and bean soup made easy with a ham bone, dried beans & vegetables. Simple & flavorful slow cooker recipe that uses leftover ham and pantry ingredients.Crockpot ham and bean soup made easy with a ham bone, dried beans & vegetables. Simple & flavorful slow cooker recipe that uses leftover ham and pantry ingredients. 

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