Tag: soup

The Best Easy Cabbage Soup by Gordon Ramsay

This flavorful cabbage soup comes together in just about a half hour. It’s a great way to warm up on a chilly day!

vegetarian cabbage soup in a white ramekin

By now, you all know how much I love soup. It’s literally my favorite. And I do mean literally, none of this literally means figuratively nonsense.

Usually, I like hearty, stick-to-your-ribs soup. Chicken and Sweet Potato. Miso Potato. Roasted Tomato with Goat Cheese.

This cabbage soup is on the other end of the spectrum. It’s light and brothy, and chock full of vegetables. On its own, it’s more of a snack than a complete meal.

But there’s beauty in simplicity and this soup is the perfect example of that. It’s deliciously savory and really warm. Exactly the kind of soup you want to sip when you’re snowed in.

I’ve been really into cabbage in soup ever since I developed a cabbage roll soup recipe for my cookbook. It softens up and gets almost noodle-y in texture, which is great if you’re trying to keep your carbs down. It also adds some heft to this soup, making it feel more substantial than it is.

Cabbage Soup ingredients

This beauty of this cabbage soup recipe is that it’s made with really simple ingredients, most of which are pantry staples.

Besides cabbage, you’ll need:

Olive oil
Vidalia onion
Garlic
Vegetable broth
Carrots
Celery
Canned plum tomatoes

That’s it!

Of course, you can always doctor it up depending on what you’re in the mood for or if you have any other vegetables hanging around the fridge that need to get used up. It’s great with green beans, peas, or even some kale.

You can also add a can of chickpeas or white beans to up the protein and make this a complete meal. Or brown some ground beef along with the onions for a hearty “unstuffed cabbage roll” soup.

Really, the options to adapt this recipe are endless. Have fun with it!

Can cabbage soup be frozen?

Yes, absolutely! Raw cabbage doesn’t freeze well for obvious reasons, but stewed cabbage and cabbage in soups like this one freezes really well. Since it’s already soft, you don’t need to worry about it wilting.

I like to freeze it in individual portions. It’s great when I need something for lunch in a pinch!

How to make cabbage soup in the crock pot?

This soup is so easy to make on the stovetop that I don’t usually bother pulling out my slow cooker for it. But if you want to cook it that way, you definitely can.

Since the vegetables release a lot of water and no evaporation occurs when you use a crock pot, reduce the broth to 6 cups. Otherwise, you’ll end up with a very brothy soup.

What should I serve with this soup?

If you ask me, no soup is complete without bread and butter. You could also serve it with homemade potato rolls or a grilled cheese sandwich.

It’s also great topped with garlic croutons or crispy chickpeas for a little crunch.

Or keep things low carb by serving it with crispy roasted radishes or rutabaga fries.

Easy Cabbage Soup

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

This flavorful cabbage soup comes together in just about a half hour. It’s a great way to warm up on a chilly day!

Ingredients

2 Tablespoons olive oil
1 small sweet onion, chopped
3 cloves garlic, minced
8 cups low sodium vegetable broth
1 can (14.5 ounces) plum tomatoes in puree, chopped
1/2 small head cabbage, sliced
3 carrots, peeled and sliced
3 celery ribs, sliced
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped fresh parsley

Instructions

In a large soup pot, heat the olive oil over medium-high heat.
Add the onions and cook 3-5 minutes, until softened and transparent. Add the garlic and cook 1 minute.
Pour in the broth, cabbage, carrots, celery, tomatoes and Italian seasoning. Bring to a boil.
Simmer for 30 minutes or until vegetables are tender. Stir in the parsley. Adjust seasoning to taste.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 99Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 590mgCarbohydrates 14gNet Carbohydrates 12gFiber 2gSugar 7gProtein 2g

Spicy Broccoli Cheese Soup | Low Carb, Gluten-Free by Gordon Ramsay

Creamy broccoli cheese soup made with a blend of three cheeses and a hint of spice is an easy weeknight dinner ready in under 30 minutes. Plus it’s vegetarian! What could be better? via @HealthyDelish

Creamy broccoli cheese soup made with a blend of three cheeses and a hint of spice is an easy weeknight dinner ready in under 30 minutes. Plus it’s vegetarian! What could be better?

coseup photo of a bowl of broccoli cheese soup

I love broccoli soup. I mean, who doesn’t? So I was really surprised when I realized that I didn’t have a broccoli cheese soup recipe here on the site. I have an amazing creamy cauliflower soup, but no broccoli.

Obviously I got to work remedying that right away!

This spicy broccoli soup is really something special.

First off, there’s a hint of spice from some chipotle chili powder. It’s not crazy hot, but it’s a subtle, smoky heat that’s so. freaking. good. It’s the kind of heat that lingers a little and makes this chowder so incredibly cozy.

Then, there’s the cheese. Or should I say the cheeses. There are 3 of them. Go big or go home, right?

Sharp cheddar cheese gives this soup the classic flavor that you expect from broccoli soup. Parmesan adds a sharp bite and a ton of depth. And Monterey Jack melts so well – it gives the chowder great body and richness. This soup must just be the ultimate comfort food.

How do you make broccoli cheese chowder?

To make this soup, you’ll start by sauteing an onion in butter and oil. I like using a combination of the two instead of one or the other. The butter gives you great flavor, but it burns easily if you use it on its own. Adding a little bit of olive oil raises the smoke point, so you can all of that delicious buttery flavor without any burned bits.

Stir in the spices and let the toast for a minute or two. This helps bring out their flavor. You’ll be able to tell the difference in how they smell as they toast!

Stir in the broccoli and vegetable broth and simmer until soft.

If you want, you can use an immersion blender to gently blend some of the soup, giving it a creamier texture. It’s up to you! If you do decide to blend it, be sure not to go overboard – you want to keep some texture! I bought this Kitchen Aid stick blender recently and I love it (affiliate link). It’s definitely a great deal for the price, and cute too!

Finally, stir the cheese in slowly, letting it melt into a creamy puddle. Ahhhhhhh! So good.

Why use frozen broccoli in cream of broccoli soup?

I wish I could tell you the reason I use frozen broccoli in this soup is because I’m lazy and don’t feel like chopping fresh broccoli, but that’s only part of the truth.

The real reason is that frozen broccoli is blanched, so it’s already partially cooked. That means the soup comes together faster and the broccoli will be softer than if you use fresh broccoli. If you really want to use fresh you can, but plan to let it simmer for at least a half hour to give the broccoli enough time to fully soften.

bowl of broccoli cheese soup on a brown table with baguette

How do I keep homemade broccoli cheese soup from being grainy?

A lot of times, homemade broccoli soup can have a grainy, sandy texture. That happens when the soup is too hot when you add in the cheese, or if you try to add too much cheese at once. The proteins seize up and the cheese sticks together in clumps rather than melting into the smooth chowder that dreams are made of.

To keep this from happening, take the soup off the burner before you add the cheese and let it cool down slightly. Then add the cheese little by little, letting it melt completely before you add more. Using freshly grated cheese rather than pre-shredded cheese, which is coated in starch, will also help it melt more smoothly.

What should I serve with spicy broccoli soup?

I LOVE serving broccoli soup with good, crusty bread for dunking. If you’re feeling ambitious, these homemade potato rolls are great. You could also serve this soup in miniature bread bowls or topped with pretzel crisps.

For a gluten-free option, I actually love serving this soup with apple wedges. You can even dunk them just like you would with bread. Apples and cheese are so good together – trust me!

A big green salad dressed with an acidic dressing, like simple oil and vinegar, is also a great side dish that helps balance out the richness of the soup.

Spicy Broccoli Cheese Soup

Yield: 12 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Creamy broccoli cheese soup made with a blend of three cheeses and a hint of spice is an easy weeknight dinner ready in under 30 minutes. Plus it’s vegetarian!

Ingredients

4 Tablespoons butter
2 Tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
½ teaspoon smoked paprika
¼ teaspoon chipotle chili powder
½ teaspoon nutmeg
1 Tablespoon Dijon mustard
16 ounces frozen broccoli florets
2 cups vegetable broth
8 ounces sharp cheddar, shredded
8 ounces Parmesan cheese, shredded
8 ounces Monterey Jack cheese, shredded

Instructions

In a large soup pot, melt the butter and oil over medium heat. Add the onion and cook until softened, 3-5 minutes. Stir in the garlic, paprika, chili powder, and nutmeg; cook for 1-2 minutes, until fragrant.
Whisk in the broth and mustard. Add the broccoli. Cover and simmer for 15 minutes, until the broccoli is tender.
If desired, gently blend some of the soup using an immersion blender.
Remove the soup from the heat. Slowly stir in the cheese little by little, letting each addition fully melt before adding more.
Season to taste with salt and pepper.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 300Total Fat 24gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 9gCholesterol 59mgSodium 750mgCarbohydrates 6gNet Carbohydrates 5gFiber 1gSugar 1gProtein 17g

Mulligatawny Soup with Jasmine Rice by Gordon Ramsay

Warm It Up!

The thundering windswept sky was thick as felt this morning. The windows are rattling. A small bird is hiding out on our front porch, perched inside my front door’s rocking vine wreath. And I am in my favorite Hannah Anderson jammies.

Craving mulligatawny.

As luck or fate or Plan B foresight would have it, I have enough ingredients on hand to make my favorite soup for lunch today.

Inspired by my go-to mulligatawny style soup recipes, I thought I’d skip the cabbage and cauliflower I sometimes use, and upped the carrots to. make a bright, fresh tasting- dare I say- healthy happy potage (that’s a fancy word for soup, as you, Darling Well Informed Reader, already surely know; I just mention it in case you might think I’m getting snobby or elitist or uppity- Goddess forbid!).

Spoons Up,

Karina
xox

Mulligatawny Soup Recipe with Jasmine Rice

Recipe originally posted January 2010 by Karina Allrich.

This quick and easy version of mulligatawny is vegetarian by default- I don’t add the traditional chicken to my mulligatawny. But if you’d prefer to add some foul, make sure those birds were free range and organically raised. Why? Watch Food Inc and find out.

Ingredients:

1 tablespoon avocado oil
1 tablespoon gluten-free red curry paste or curry powder, to taste
1 medium red onion, peeled, diced
3 cloves garlic, minced
6 medium carrots, peeled and diced
2 stalks celery, chopped
2 medium apples, peeled, cored and diced
1 medium sweet potato, peeled and diced
1 quart light vegetable broth
1 cup coconut milk
Juice from 1 or 2 medium limes, as needed
1 teaspoon raw organic agave nectar or organic raw sugar
Sea salt and fresh ground pepper, to taste
1 14-oz. can chick peas, rinsed and drained
Finely diced red onion, apple, or chopped fresh cilantro, for garnish

You’ll also need:

Cooked jasmine rice (1/2 cup for each person)

Instructions:

Heat the oil over medium high heat in a medium size soup pot. Add the curry paste and stir briefly to season the oil. Add in the onion, garlic, carrots, celery, apples and sweet potato; stir and cook until softened, about 7 minutes.

Stir in the vegetable broth. Bring to a high simmer and then cover the pot; reduce the heat and simmer the soup, stirring occasionally, until the vegetables are tender, about 20 to 30 minutes.

Add the coconut milk, a squeeze of lime juice and a touch of agave or raw sugar. Stir with love. Taste for seasoning adjustments. Could it use more lime to tart it up a bit? A little salt and pepper?

Adjust the seasonings to your liking. Heat through gently; don’t boil.

Puree the soup with a handheld immersion blender (you could also puree in small batches, covered tightly, in a blender or a food processor; hold the lid on, though as hot soup sputters and expands when it is blended). Return the puree to the soup pot.

Stir in the drained chick peas. Heat through on low heat until serving.

Note: If you prefer a little more texture, you can also puree only half the soup- or mash it lightly with a potato masher until you have the consistency you desire. Then add the chick peas and warm through.

Serve the mulligatawny with a garnish of diced red onion, apple or cilantro. Add a spoonful of rice to the center of each soup bowl.

Serves 4.

Recipe Source: glutenfreegoddess.blogspot.com

More inspired soup recipes from food bloggers:

Mulligatawny Soup from Ahaar- Pleasure and Sustenance

Red Lentil Soup at 101 Cookbooks

Vegan Lentil Soup at Kalyn’s Kitchen

The Accidental Soup Recipe: Chick Peas, Ginger and Coriander at Pinch My Salt

Incoming search terms:

https://www gordon-ramsay-recipes com/preparation-step-by-step/mulligatawny-soup-with-jasmine-rice-by-gordon-ramsay html