Archive | Soup

Sorrel and Spring Pea Soup

“I want to have sorrel be a staple ingredient in my kitchen,” says chef Maria Anselmo, HHC, AADP, who develops recipes for The Urban Farmer in Oakland Park and teaches raw food classes at the Urban Farming Institute. So simple to make, this soup can be served warm or chilled.

6 1-cup servings

3 tablespoons butter

1 small sweet onion, peeled and sliced

2  medium potatoes, peeled and sliced

1 cup fresh shelled or frozen spring or baby peas

1 cup packed sorrel leaves, chopped

6 cups organic vegetable broth

Kosher salt and freshly ground pepper, to taste

3 tablespoon crème fraîche or sour cream 

3 sorrel leaves, cut into chiffonade (long, thin strips)


Melt butter in a 4-quart saucepan on medium heat. Add onions and sauté for 5 to 7 minutes until they become translucent. Add the potatoes, peas, sorrel leaves and broth. Bring to a boil, then reduce and simmer for 30 minutes or until the potatoes are tender. In a blender or food processor, puree soup, in batches, if necessary. Season with salt and pepper. Divide soup into soup bowls and garnish with cream and sorrel.

Maria Anselmo is a Board Certified Holistic Health Coach and Natural Read More

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Spiced pumpkin-chickpea soup

Serves 6  Find Seminole pumpkin in local farmers markets or get it from backyard farmers. You can substitute regular pumpkin.

4 tablespoons olive oil

1 large onion

2 cloves garlic, minced

1 2-inch piece of ginger, peeled and chopped

1 tablespoon sweet curry powder

1/4 teaspoon ground cardamom

Pinch of cayenne (optional)

1 lb. Seminole pumpkin, roasted (see below)

1 16 oz. can chickpeas, drained and rinsed

4 cups vegetable or chicken broth

1/3 cup heavy cream

Salt and black pepper to taste

Sour cream and chopped cilantro for garnish

Saute onion, garlic and ginger in olive oil until onion is translucent. Add spices and stir around for a moment more. Add pumpkin, chickpeas and broth. Bring to a boil. Lower heat and simmer for about 10 minutes. Blend soup in batches until smooth. Add the cream and check seasoning. Serve with sour cream and a sprinkling of cilantro.

Roasted Pumpkin

Preheat oven to 400°F.

Peel pumpkin and remove seeds and stringy fiber. Cut pumpkin into ¾-inch cubes and toss in enough olive oil to lightly coat. Spread in a single layer on a greased cookie sheet and roast for about 35 minutes, or until cooked through.

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Tom Yum Gai Soup

Serves 4-6


 6 cups chicken stock

1 stalk lemongrass, minced

3 kaffir lime leaves (available fresh or frozen at Asian stores)

4 cloves garlic, minced

½ teaspoon dried chili flakes

½ cup fresh mushrooms, sliced and preferably shiitake

12 medium raw shrimp, shells removed

½ can coconut milk

3 tablespoons fish sauce (nam pla, available at all Asian food store)

1 lime, juiced

¼ cup cilantro, chopped


Bring stock to a boil in a large saucepan over medium high heat. Add the lemongrass, lime leaves, garlic, chili flakes and mushrooms and reduce heat to medium. Simmer for 5 minutes.

Add shrimp and simmer until cooked through, about 3 minutes. Reduce heat, add coconut milk, fish sauce and lime juice and stir to combine. Heat through. Serve immediately with fresh cilantro sprinkled liberally over the top.

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Chunky Sweet Potato and Sausage Soup

Serves 4-6

3 tablespoons extra-virgin olive oil

1 lb. fresh sausages 

1 large onion, finely chopped

1 medium fennel bulb, trimmed and sliced crosswise

1 garlic clove, minced

2 large sweet potatoes (about 1½ pounds), peeled and cubed

4 cups chicken or vegetable broth

2-4 fresh sage leaves, chopped

1 teaspoon crushed red pepper

Kosher salt and freshly ground black pepper to taste

2 tablespoons grated Parmesan cheese


Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add sausages and cook until brown and cooked through. Remove from the pan and slice into bite-size pieces. Set aside. Add remaining 1 tablespoon of olive oil to the pan and turn the heat down to medium low. Add onion, fennel and garlic and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 10 minutes. Stir in sage and crushed pepper and cook for another two minutes.

Add sweet potatoes to the pot, pour in broth and bring mixture to a boil. Cover, reduce to a simmer and cook until potatoes are tender, 20 to 25 minutes. Season to taste with salt and pepper.

Transfer half of the soup to a blender and puree until smooth. … Read More

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Kale and White Bean Soup

Serves 4-6

2 tablespoons extra-virgin olive oil

1 onion, finely chopped

2 carrots, finely chopped

3 garlic cloves, chopped

2 tomatoes, chopped in ½-inch dice

4 cups vegetable stock (or chicken stock, if you prefer)

4 cups chopped kale

1 can cannellini beans, drained and rinsed

Salt and pepper to taste


Heat olive oil in a large saucepan over medium heat. Add onions and carrots and cook for 5 minutes. Add garlic and tomatoes and cook 1-2 minutes longer. Add the stock and kale and cover. Simmer for 5-10 minutes, or until kale is tender. Stir in beans, heat through, and season to taste.

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Chicken Tortilla Soup

Serves 4-6

1 tablespoon extra-virgin olive oil

½ red onion, finely chopped

2 teaspoons chili powder

6 cups chicken stock

2 cups shredded cooked chicken

Fresh lime juice, to taste

Salt, to taste

3 corn tortillas, cut into narrow strips

Corn oil for frying

1 avocado, halved, pitted, peeled and sliced

¼ cup chopped fresh cilantro

½ cup shredded cheese, if desired


Heat olive oil in a large saucepan over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add chili powder and stir until fragrant. Pour in the stock and bring to a boil. Add chicken, reduce heat and simmer until the chicken is heated through.

Meanwhile, heat a thin layer of corn oil in small frying pan until sizzling. Add corn tortilla strips and fry until brown spots appear. Drain on paper towels.

Add lime juice to chicken soup, taste and season with salt. Ladle soup into warmed bowls, garnish with tortilla strips, avocado, cilantro and optional cheese, and serve immediately.

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Summer Squash Soup

Serves 4 | Light and easy to make, this soup gets its tang from creamy buttermilk. This comes from Farm Fresh, a local organic buying company.

3 tablespoons olive oil
1 medium red onion, chopped
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
1 tablespoon rosemary, very finely minced
1½ pounds yellow or green summer squash, cut into ½-inch chunks
¾ pound potatoes, unpeeled, cut into ¼-inch cubes
3 medium cloves garlic, minced
3 cups vegetable stock
⅔ cup buttermilk

Heat olive oil in large thick-bottomed pan over medium heat. Stir in onion, salt, red
pepper flakes and rosemary. Saute about 5 minutes, or until the onion is tender. Stir
in squash and potatoes, and cook about 6 minutes, until the squash starts to get
tender. Stir in the garlic and add the stock. Bring to a boil, and then reduce heat and
a simmer, stirring occasionally, until potatoes are tender, about 15 minutes. Puree
with a hand blender. Slowly whisk in buttermilk and add more salt if needed.

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Black Bean Soup

Black Bean Soup
Serves 8-10

Venezuelan-born chef Miguel Aguilar is bringing small plates with global-Latino influences to Wynwood Kitchen & Bar.
Here, his black bean soup is enriched with roast garlic and peppers.

2½ lbs. black beans
1½ lbs. Spanish onions, whole
¾ lb. green peppers, whole
8 oz. garlic
1 tablespoon cumin
¼ cup dry oregano
¼ cup white vinegar
4 quarts water
2 cups olive oil
1 bay leaf

Preheat oven to 350°. In a shallow baking dish, combine the olive oil and garlic. Bake until light brown. Place some extra-virgin olive oil on the Spanish onion and green peppers (keep skin on). Place on baking sheet(s) and bake until the peppers are charred and the onions are well cooked and translucent.

In a large pot, place beans, water, vinegar, bay leaf and salt. Bring to boil and then turn down to simmer.

Remove skin from onion and de-seed peppers. Combine peppers, garlic and onion. Puree with some of the liquid from the beans until smooth. Add the puree to the pot of beans along with the cumin and dry oregano. Cook until the beans are tender.

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Crema de Malanga Soup

Crema de Malanga Soup

Serves 6 Earthy malanga is a perfect base for roasted garlic and a swirl of fragrant olive oil.

2      lbs. malanga, peeled and cut into chunks

4      cups chicken stock

3      large cloves garlic, peeled

1 tablespoons extra-virgin olive oil, plus additional for garnish

1/4 to 1/2 cup half and half

Salt and pepper to taste


Preheat oven to 375°F. Combine oil and garlic in ovenproof cup. Bake until garlic is soft, about 20 minutes. Set aside.

Meanwhile, place malanga and chicken stock in large saucepan and boil until tender, about 35 minutes. Add mixture to food processor in batches and puree with roasted garlic and oil until smooth. Add half and half to desired consistency.

Season to taste with salt and pepper. Place in serving bowls and swirl drops of olive oil on top to garnish.


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Chicken and Root Vegetable Stew

Chicken and Root Vegetable Stew

Serves 6-8 Want to try out different root vegetables? Just add them to this Latin-flavored stew.

3 pounds assorted root vegetables, such as yuca, malanga, boniato, sweet potato

3 tablespoons vegetable oil

1 chicken, cut up

Salt and freshly ground black pepper

1 large onion, chopped

1 green or red pepper, chopped

2 tablespoons minced garlic

1 tablespoon ground cumin

2 quarts chicken stock

Juice of 1 lime

1/4 cup cilantro, chopped, plus whole cilantro leaves for garnish (optional).


Peel roots, dice into 3/4-inch cubes, and place in a large bowl with water to cover.

Season chicken with salt and pepper. Heat oil over medium-high heat in a large pan until hot. Add chicken pieces and brown on all sides. Remove and set aside.

Add onion to pan and saute over medium heat, till soft, about 7 or 8 minutes. Add pepper, garlic and cumin, and saute for 1 minute, stirring occasionally.

Add chicken, stock and root vegetables and bring to a boil. Reduce heat to very low, and simmer, stirring occasionally, for about 30 minutes or until chicken is tender and roots are easily pierced with a fork. Stir in the lime juice, sprinkle … Read More

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